Love & Hip Hop: Atlanta Returns Tuesday, January 9th at 8pm
Reality TV star, entrepreneur and cast member Rasheeda Frost
Bad Brad's BBQ
BBQ NACHOS 4 oz. Tortilla Chips 12 oz cup. Shred Cheddar 1.5 oz. Sweet BBQ Sauce 1.5 oz. Ranch Melt cheese 3 oz. Pulled Chicken 1.5 oz. Jap Sauce 1.5 oz. Sweet BBQ 1/4 c. Scallion 1 oz. Chopped Bacon 1.5 oz. Ranch Place chips on a precut aluminum foil and spread thin.,all sauces need to be in a squeeze bottle our use a spoon to create lines of sauce. Spread cheese over chips. Apply bbq sauce and ranch using thin lines and go end to end on chips. Place chips with cheese and sauce into a preheated oven at 400. Cook until cheese is melted. Pull out add shredded chicken to cover the cheese and finish with remaining sauces and do the same style lines going end to end. Finish with scallions and bacon sprinkled over and enjoy.
Poorly Explain your job Game
Poorly Explain your job Game
Fanatic U
Website: fanaticu.com
The Verdict: Epstein court documents unsealed + Fatal police pursuit in Warren
Charlie Langton joins The Nine to speak on The Verdict. The first topic involves Warren's Police Commissioner's response to a recent police chase that ended in the person that was running from the police to die after hitting a box truck. Plus, Charlie speaks on the unsealing of the Jeffrey Epstein court documents.
Celebrating National Spaghetti Day with Carrabba’s Italian Grill in Sterling Heights
Recipe for the Pomodoro Sauce that is used in the Spaghetti and Meatballs: POMODORO Makes about 1 quart INGREDIENTS • 1 Yellow onion, finely chopped • ¼ cup extra-virgin olive oil • 4 garlic cloves, minced • 1 can (28 ounces) whole tomatoes in juice • Kosher salt and freshly ground black pepper • ¼ cup coarsely chopped fresh basil INSTUCTIONS 1. Combine the onion in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute. 2. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the saucepan and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper. 3. Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand for 5 minutes. Stir in the basil. (The sauce can be cooled, covered, and refrigerated for up to three days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using). TIP: To avoid bruising the basil, tare the leaves into pieces with your fingers. This will also leave you with basil-scented fingers. Spaghetti and Meatballs is the ultimate weeknight family dinner — quick, easy, and picky eater-approved! And one of the perfect days to enjoy this pasta favorite is today, National Spaghetti Day! To celebrate, Carrabba’s Italian Grill is showing viewers how to prepare this delicious recipe – including their Pomodoro sauce – Carrabba’s founder’s family tomato sauce recipe. They also have these spaghetti tips to share: • Don’t crowd your spaghetti, let it swim. • Allow 1 gallon of water for every pound of pasta. • Bring your water to a full boil before adding salt. Salt dissolves better in hot water. • To keep your spaghetti from sticking together, give it a good stir to be sure it isn’t clumping as soon as it is added to the water. • The only way to really tell when spaghetti is done is to steal a piece from the pot and taste it! • Add meatballs to make it a heartier dish! For more information or to find your nearest Carrabba’s Italian Grill, visit www.carrabbas.com.
Making chicken pot pie with Achatz
Zach Achatz from Achatz Pies demonstrates how to make a chicken pot pie just in time for winter. For locations and more, visit achatzpies.com.
Winter skin care tips
Erin Jedrusik, the owner of Revival RN shares some tips to help keep your skin healthy during the winter months. Revival RN is located on Village Place Boulevard in Brighton. For more, visit revivialrn.com.
Making lobster udon with PAO Detroit
Alex Farhat, the executive chef from PAO Detroit demonstrates how to prepare lobster udon. PAO is located on West Adams in Detroit. For more, visit paodetroit.com.
Dry January: Is it right for you?
Crystal Dussia from Hegira Health's Oakdale Recovery Center joined the Nine to talk about the Dry January movement and how to tell if sober living may be right for you. For more, visit hegirahealth.org.
Sticking to your goals in the new year with the Empowered Life Planner
Getting organized in the new year is getting a little easier thanks to a Detroit-based wellness coach with a great idea. Stephanie Selvaggio joined The Nine to talk about her Empowered Life Planner and how you can stick to your goals in the new year. For more information, visit iamnaturallyempowered.com.
Creating a vision for 2024
The People Expert, Dr. Sabrina Jackson shares the importance of creating a vision for the new year. For more, visit sabrinajackson.com.
Eating healthier in 2024 with Sprout House Market
Ann Delisi and Lisa Brancato joined The Nine to showcase some healthy recipes for the new year. Sprout House Market is located at 15233 Kercheval Ave. in Grosse Pointe Park. For more, visit sprouthousenaturalmarket.com.
Financial expert talks about investing in 2024
The new year brings financial goals for many of us - and Dan Casey from Bridgeriver Advisors LLC offered some insight on current trends and inflation.
NYE eats with Busch's
Chef Russ Palmer from Busch's demonstrates how to prepare Mussels with Prosecco for your New Year's Eve celebration. For locations and more, visit buschs.com.
DIY noisemakers for NYE
Angela Cavanagh from the Michigan Science Center showcases how to make DIY noisemakers to help ring in the New Year. The Science Center is hosting a Noon Year's Eve event on December 31st from 10AM until 4PM. For details and more, visit mi-sci.org.
Toast worthy drinks for NYE with Busch's
Rebecca Wauldron, the beverage director for Busch's showcases some festive beverage options, both alcoholic and non-alcoholic, for your New Year's celebration. For locations and more, visit buschs.com.
Chef Bobby’s Deluxe Mashed Potato au Gratin
Mashed Potato Base: • 6 large russet potatoes, peeled and quartered • 3 tablespoons kosher salt • 1/2 cup cold unsalted butter, cut in pieces • salt to taste • 1 pinch cayenne • 3/4 cup milk • 4 ounces Comte, Gruyere, or Cheddar cheese, shredded Au Gratin Potato Topping: • 4 large russet potatoes, peeled and halved • 2 teaspoons kosher salt • freshly ground black pepper to taste • 2 tablespoons melted butter • 2 ounces Comte cheese, Gruyere cheese, or Cheddar cheese, shredded • 1/2 cup grated Parmigiano-Reggiano cheese Directions 1. Preheat the oven to 450 degrees F (230 degrees C). Butter a 13x9-inch baking dish. 2. For the mashed potato, add quartered russet potatoes to a pot with 3 tablespoons salt and enough water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium and simmer until tender when pierced with a sharp knife, but not falling apart, 15 to 20 minutes. Drain very well. 3. Return potatoes to the pot, and mash until almost smooth. Add butter, salt, and cayenne. Mash until smooth. 1. Add milk and the 4 ounces shredded cheese, and mash and mix until evenly combined. Spread evenly into the prepared baking dish, and smooth the top. Season the top with salt and freshly ground black pepper. 2. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 3. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 4. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 5. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 6. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 7. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 1. Bake in the preheated oven until sliced potatoes on top are tender when pierced with a knife, about 1 hour.
Yellow Light Coffee and Donuts
Yellow Light Donuts 14447 E. Jefferson Avenue, Detroit Monday - Friday: 7 a.m. to 2 p.m. Saturday & Sunday: 8 a.m. to 3 p.m. yellowlightdetroit.com
Chef Bobby's Wine Cellar
Chef Bobby's Wine Cellar