Chef Jay Simmons from the Bluegill shares their recipe for Shrimp Remoulade and Helene Hassell tells us about a fundraiser for the Dauphin I…
JJ Divin from Shane’s Rib Shack shows how to prepare baby back ribs and explains how you can get free ribs on Saturday, April 30.
Dickey’s is hosting a fundraiser for MCLEA. They were News 5 guests on Take 5 Wednesday.
Easy Fruit Smoothie 1/2 cup Almond Milk 4-6oz Vanilla or Honey Greek Yogurt 1 Cup Frozen Mixed Berries 1/2 – 1 whole Frozen Banana Put ingre…
Tony Sawyer from Bob’s Downtown Diner shares their take on french toast and tells about a charity event coming up this week.
Baldwin County Sheriff Hoss Mack shares his recipe for Poppyseed Chicken and tells us about an event supporting Prodisee Pantry.
Chef Pete Blohme shares his Chilled Seafood Salad recipe, plus hear about the Bald Eagle Bash event to raise money for the Weeks Bay Foundat…
Wind Creek Casino and Hotel stopped by the News 5 studios to show you how to whip up some delicious starters. You can also get them Tuesday,…
The Sloppy Poppa, The Sloppy Brisketeer, and Poppa Joe’s Cuban
Grilled Alaskan Salmon, with Roasted Fingerling Potatoes and Superfood Slaw
Chris Miller with Chris & Carla’s Catering and Heavenly Ribs shows us the best way to fry up some fresh seafood.
Bananas Foster French Toast (serves 4) INGREDIENT AMOUNT Hawaiian bread 12 Slices French toast batter (see recipe) 12 Ounces Bananas, thinly…
Chef Dion Adams with Texas Roadhouse gives us some tips for grilling shrimp.
Learn how to cook shrimp ceviche from the folks over at Fresh from Florida.
Alec Naman shares a recipe for pork loin and tells us about a Ronald McDonald House fundraiser.
Chef Arwen Rice from Red or White shows how to make French cheese puffs.
J. J. Divin with Shane’s Rib Shack shares a recipe for a dry rub for smoked BBQ butt.
Chef Jack Baker with Cosmo’s Restaurant in Orange beach shares his take on BBQ crab claws.
Sausage and Cheese Breakfast Tart: 1 lb. mild ground pork sausage 1 1/4 cups shredded Monterrey Jack cheese 1 1/4 cups shredded sharp chedda…
Chef Mike Wehner with the Grand Hotel shares his recipe for sous vide short ribs.