A Michigan nurse beat cancer at the same hospital she now works at
Olivia Goff had already beaten cancer once. Then it came back a 2nd time as she was entering her nursing program - all by the age of 20. She says her experience going through treatment made her a better nurse.
Olivia Goff had already beaten cancer once. Then it came back a 2nd time as she was entering her nursing program - all by the age of 20. She says her experience going through treatment made her a better nurse.
The Doctor Is In: Heart Health & Covid-19
Beaumont Health cardiologist, Dr. Maher Rabah, talks about the short and long term affects Covid-19 has on the heart and vascular system.
Beaumont Health cardiologist, Dr. Maher Rabah, talks about the short and long term affects Covid-19 has on the heart and vascular system.
The Doctor Is In: Heart Health & Covid-19
Beaumont Health Cardiologist, Dr. Maher Rabah, discusses Covid-19 and its effect on the heart.
Beaumont Health Cardiologist, Dr. Maher Rabah, discusses Covid-19 and its effect on the heart.
A metro Detroit nurse's battle through multiple bouts with cancer
It hit Olivia Goff like a ton of bricks. News of a second detection of cancer after she had beaten it one time had returned just as soon as she was starting school to be a nurse. She would go through several rounds of intense chemotherapy at the same hospital she now works before entering remission.
It hit Olivia Goff like a ton of bricks. News of a second detection of cancer after she had beaten it one time had returned just as soon as she was starting school to be a nurse. She would go through several rounds of intense chemotherapy at the same hospital she now works before entering remission.
It's Foodie February in Downtown Rochester
Ditch the kitchen and head to Downtown Rochester for Foodie February! Beginning February 1, dine in or carry out from any Downtown Rochester restaurant, save your receipts and you'll have a chance to win restaurant gift cards and Love Local Rochester swag every week in February! Receipts can be brought to the Downtown Collaboration Studio, 431 S. Main Street. February 1-28. Each receipt will receive one entry, eligible for both the weekly and grand prize drawings. Grand Prize Winners will be announced and contacted on Tuesday, March 2. For more information about Foodie February, contact the Rochester DDA at 248.656.0060 or online at downtownrochestermi.com.
Ditch the kitchen and head to Downtown Rochester for Foodie February! Beginning February 1, dine in or carry out from any Downtown Rochester restaurant, save your receipts and you'll have a chance to win restaurant gift cards and Love Local Rochester swag every week in February! Receipts can be brought to the Downtown Collaboration Studio, 431 S. Main Street. February 1-28. Each receipt will receive one entry, eligible for both the weekly and grand prize drawings. Grand Prize Winners will be announced and contacted on Tuesday, March 2. For more information about Foodie February, contact the Rochester DDA at 248.656.0060 or online at downtownrochestermi.com.
Ditch the kitchen and head to Downtown Rochester for Foodie February!
Chef Mark Slessor from the Royal Park Hotel shows us how to make bananas foster. For more info on the event: www.downtownrochestermi.com
Chef Mark Slessor from the Royal Park Hotel shows us how to make bananas foster. For more info on the event: www.downtownrochestermi.com
Andiamo's Chef Oppat prepares Pasta Giuseppe
With restaurants back open and kitchens back on, Metro Detroit eateries are hard at work preparing some favorites. Andiamo's executive chef joined FOX 2 Monday to prepare Pasta Giuseppe.
With restaurants back open and kitchens back on, Metro Detroit eateries are hard at work preparing some favorites. Andiamo's executive chef joined FOX 2 Monday to prepare Pasta Giuseppe.
Andiamo Executive Chef Jim Oppat prepares Pasta Giuseppe
With restaurants back open and kitchens back on, Metro Detroit eateries are hard at work preparing some favorites. Andiamo's executive chef joined FOX 2 Monday to prepare Pasta Giuseppe.
With restaurants back open and kitchens back on, Metro Detroit eateries are hard at work preparing some favorites. Andiamo's executive chef joined FOX 2 Monday to prepare Pasta Giuseppe.
A bath bomb recipe that allows for lots of variations
This week, our Jill of All Trades, Jill Washburn, shows us how to make luxurious bath bombs ourselves. It’s way easier than you think.
This week, our Jill of All Trades, Jill Washburn, shows us how to make luxurious bath bombs ourselves. It’s way easier than you think.
Alchemi in Royal Oak prepares Tapatio Quiche as part of farm-to-table brunch
Chef Johnny Prepolec from Alchemi in Royal Oak spent years living in Mexico. Now he's reopening his restaurant in Royal Oak with a farm-to-table brunch that debuts on Sunday, Feb. 14 - Valentine's Day - and gave us a preview of his tapatio quiche.
Chef Johnny Prepolec from Alchemi in Royal Oak spent years living in Mexico. Now he's reopening his restaurant in Royal Oak with a farm-to-table brunch that debuts on Sunday, Feb. 14 - Valentine's Day - and gave us a preview of his tapatio quiche.
Bananas Foster from Alchemi in Royal Oak
Chef Johnny Prep shows us how to make Bananas Foster from his new restaurant, Alchemi in Royal Oak.
Chef Johnny Prep shows us how to make Bananas Foster from his new restaurant, Alchemi in Royal Oak.
Papatio Quiche from the Alchemi in Royal Oak
www.alchemiroyaloak.com
www.alchemiroyaloak.com
Republica's Lamb Sliders, Fresh Dill and Spicy Feta Spread
Lamb Sliders, Fresh Dill and Spicy Feta Spread Courtesy of Republica in Berkley 1.5 lb. ground lamb Bunch of fresh dill 6 oz Feta Cheese 1/4 cup mayonnaise 2 teaspoon crushed red pepper. 12 slider buns Form lamb patties into 2 oz. balls. In a separate bowl, add feta, mayonnaise and red pepper, then mix. Sear lab on griddle or pan until desired temperature. Butter and toast buns, then assemble the slider. Top with spoon of feta mix and fresh dill.
Lamb Sliders, Fresh Dill and Spicy Feta Spread Courtesy of Republica in Berkley 1.5 lb. ground lamb Bunch of fresh dill 6 oz Feta Cheese 1/4 cup mayonnaise 2 teaspoon crushed red pepper. 12 slider buns Form lamb patties into 2 oz. balls. In a separate bowl, add feta, mayonnaise and red pepper, then mix. Sear lab on griddle or pan until desired temperature. Butter and toast buns, then assemble the slider. Top with spoon of feta mix and fresh dill.
Jill of All Trades: Make Your Own Bath Bombs
This time our Jill of All Trades shows us how to make bath bombs.
This time our Jill of All Trades shows us how to make bath bombs.
Buffalo guacamole stuffed potato skins from Republica in Berkley
www.republicaberkley.com
www.republicaberkley.com
Ex-lawyer knee deep in dirty deeds
Rob Wolchek is going to take you on an adventure into dirty deed-land a place where the notaries seem to forget their notes. And the guy who seems to be knee-deep in deeds denies he's the top deed dog.
Rob Wolchek is going to take you on an adventure into dirty deed-land a place where the notaries seem to forget their notes. And the guy who seems to be knee-deep in deeds denies he's the top deed dog.
Young doctor treating COVID-19 patients diagnosed with breast cancer - and wins the battle
A young doctor is busy with COVID-19 patients when suddenly she becomes the patient, it's a stunning diagnosis - but also surprising is the place she found comfort.
A young doctor is busy with COVID-19 patients when suddenly she becomes the patient, it's a stunning diagnosis - but also surprising is the place she found comfort.
Sweet Treats for your Valentine
Chef Kelli Lewton shows us how to make a Giant Cake Ball and other sweet treats. Giant Cake Ball Serves 4-6 (so, you will have leftovers!) Ingredients 1 box red velvet cake mix (you could also use a white cake mix and then add a few drops of red food) 2 &1/2 cups prepared buttercream (reserve ? cup for frosting cake ball) 1/3 cup mini chocolate chips (or mini white chocolate chips if you like) 3 tablespoons valentines sprinkles Directions 1. Bake cake per instructions on box and cool completely. 2. Wearing food handler gloves, break cake up in medium bowl, add 1&3/4 cup buttercream and chocolate chips. Mix thoroughly with gloved hands then form into a ball. 3. Place on serving platter and frost evenly, then sprinkle with festive valentines? sprinkles. 4. Serve with dippers, assorted cookies, chocolate squares and graham crackers.
Chef Kelli Lewton shows us how to make a Giant Cake Ball and other sweet treats. Giant Cake Ball Serves 4-6 (so, you will have leftovers!) Ingredients 1 box red velvet cake mix (you could also use a white cake mix and then add a few drops of red food) 2 &1/2 cups prepared buttercream (reserve ? cup for frosting cake ball) 1/3 cup mini chocolate chips (or mini white chocolate chips if you like) 3 tablespoons valentines sprinkles Directions 1. Bake cake per instructions on box and cool completely. 2. Wearing food handler gloves, break cake up in medium bowl, add 1&3/4 cup buttercream and chocolate chips. Mix thoroughly with gloved hands then form into a ball. 3. Place on serving platter and frost evenly, then sprinkle with festive valentines? sprinkles. 4. Serve with dippers, assorted cookies, chocolate squares and graham crackers.
Make Your Own Fondue Picnic
www.twouniqe.com
www.twouniqe.com
The "Get Big" pizza from Jed's Detroit
Chef Max from Jed's Detroit shows off the restaurant's game day food, and shows us how to make the "Get Big" pizza. That one is for the seafood lovers; topped with shrimp, lobster, onions, fresh garlic, fresh basil, spinach, and house-made oven-roasted tomato Alfredo sauce.
Chef Max from Jed's Detroit shows off the restaurant's game day food, and shows us how to make the "Get Big" pizza. That one is for the seafood lovers; topped with shrimp, lobster, onions, fresh garlic, fresh basil, spinach, and house-made oven-roasted tomato Alfredo sauce.