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Showing posts with label Michelle Buteau. Show all posts
Showing posts with label Michelle Buteau. Show all posts
Sunday, May 17, 2015
Nick Lachey 2015 MTV Break the Record Week - Dance-A-Thon Photos
Friday, March 20, 2015
Nick Lachey And Michelle Buteau Host VH1’s ‘Big Morning Buzz Live’ On JetBlue Flight
SOURCE
By Emily Morgan e.morgan@hngn.com
Lachey and Buteau jet down to South by Southwest with JetBlue while filming their morning show.
Nick Lachey and his co-host Michelle Buteau will take to the skies on Friday morning as they host "Big Morning Buzz Live" from 36,000 feet in the air.
The VH1 morning show partnered with JetBlue Airlines for a special pre-taped broadcast inside a chartered flight from New York to South by Southwest in Austin. The episode will air on Friday, March 20 at 9 a.m.
Headlines & Global News had the opportunity to join the flight and watch as the hosts, their guests (including Rachael Ray) and the crew navigated the tight quarters to shoot a complete episode up in the clouds.
Before takeoff, we sat down with Lachey and Buteau to talk about their expectations for the ride and what has been the best part about hosting "Big Morning Buzz Live" so far.
Headlines & Global News: What was the idea behind taping the show on a charter flight?
Nick Lachey: We were excited to go to South by Southwest. I've never been. Michelle has never been. So it's a great opportunity to go do a show from there. Obviously, we do music every day on our show. It's a big part of what we do but it's also a big part of what JetBlue does. They've done concerts from here in Terminal 5 [at John F. Kennedy International Airport]. They really embrace and support music as well on their airline. They talked to us about, maybe we do a musical performance on a flight and then we took it one step further and said, "Well, why don't we do a whole show on the plane?" So we put our heads together and came up with this concept of doing an entire episode from a chartered plane on JetBlue. They've been great to work with. They're super excited about doing it and so are we. It's a perfect partnership.
Michelle Buteau: It's great. Morning shows, not that they can become mundane but it's a lot of the same stuff, and when you give the hosts and the writers and the producers an opportunity to say, "OK, we're going to be 36,000 feet in the air. What can we do legally in this space?" People are excited. It boosts the morale, too. We can do something somewhere different. Sort of like a new sex move when you've been married for seven years. You know what I mean?
Nick: It's true.
HNGN: How has it been hosting the show for each of you so far? (Nick took over as host of "BMBL" in January 2014; Michelle signed onto co-host in September 2014 after previously serving as a panelist and guest co-host.)
Nick: It's a blast. I wouldn't still be doing it if it wasn't fun every day. I get to work with this beautiful face every day (points to Michelle). No, we have a great group. It's like a family. I feel it 'svery interesting just to meet all the different [people], like today I got to interview Colin Quinn. I grew up watching him. I probably never would have had the chance to meet or talk to him. I get to do that on the show.
Michelle: It's been super fun. They don't drug test so I love that. Just kidding. They totally give me 48 hours before they did that. Just kidding!
I was guest co-hosting for a while. It just seemed like a natural fit. It feels like a second family, a home away from home. This is our first road trip together, which is super fun. I just hope nobody f**ks up because then we'd have to get them out of the group.
But what's great about the show is that I've never been on a show where half the guests, more than half the guests, are excited to meet Nick. They're like, "Oh my God, Nick Lachey is going to interview me." They get excited just as much as we do.
HNGN: One of the things that's cool about this show is how it introduces new music. How is it providing that platform for these new artists?
Nick: That was a big part of what drew me to the show to begin with is the identity of having live music every day on the show. Obviously, it's my background. I've literally come to work countless times and walked away like, "Wow, that's a great band." I got their album afterward. So the show has introduced me to a bunch of great new artists which is a cool thing about what we do every day.
Michelle: We have this campaign called, "You Oughta Know," where we introduce new artists. Sometimes I'm like, "I've never heard of this person," and then two weeks later they are everywhere. It's really nice to be in the know. The show keeps me cool. Otherwise I'd be like, "Please, honey," with my v-necks and lip gloss.
HNGN: What are you two expecting from the show today on this JetBlue flight?
Michelle: Just debauchery.
Nick: Mayhem.
Michelle: Can you wall twerk on a plane?
Nick: Altitude seems to do something to the brain. So this is going to be nuts, but it will be a lot of fun.
Michelle: Everyone's doing this for the first time, like the camera guys, us. So we don't know what's going to happen. Again, like trying out a new sex move.
Monday, January 5, 2015
Sunday, January 4, 2015
Big Morning Buzz w/ Nick Lachey...s10/e34 - Ed Sheeran, Nicole Richie
Saturday, January 3, 2015
Wednesday, December 31, 2014
Nick Lachey Channels His Inner Christian Grey
Mr. Lachey will see you now. Watch out, Jamie Dornan, because Big Morning Buzz Live‘sNick Lachey is actually a closet fuh-reak. The host was caught getting into some sexy trouble on set, and like Michelle Buteau, we’re kind of into it.
This hilarious Fifty Shades of Grey parody is just what we need to get some mid-work week laughs and make us even more excited for the actual movie to premiere on Valentine’s Day. In case you missed it, here’s the film’s first official trailer that debuted last week, and boy, does it deliver.
Spice Up Your Holiday With Big Morning Buzz Live’s Side Dish Recipes
Thanksgiving isn’t complete without delicious side dishes. Big Morning Buzz Live, along with chef Eden Grinshpan, has you covered with recipes for tasty complements to your holiday turkey.
In the video above, watch Grinshpan wow Nick Lachey, Michelle Buteau, and Candace Bailey with flavorful cranberry sauce and sweet potato casserole. Below, find the steps to make these dishes at home. And in this post’s additional pages, find recipes for brussels sprouts, cornbread stuffing, and chocolate pecan pie.
Cranberry Sauce
4 cups of fresh cranberries
1 cup sugar
1 large orange- peeled (white part removed) and juice the orange
Pinch of cinnamon
1/2 cup water
4 cups of fresh cranberries
1 cup sugar
1 large orange- peeled (white part removed) and juice the orange
Pinch of cinnamon
1/2 cup water
Directions
In a pot place the cranberries, sugar, orange zest, orange juice, cinnamon and water. Keep stirring on medium low until most of the cranberries have turned to mush and it is more saucy. if you want it to be sweeter add in more sugar. I like mine tangy with a little sweetness.
In a pot place the cranberries, sugar, orange zest, orange juice, cinnamon and water. Keep stirring on medium low until most of the cranberries have turned to mush and it is more saucy. if you want it to be sweeter add in more sugar. I like mine tangy with a little sweetness.
Sweet Potato Casserole
Filling:
6 medium sweet potatoes, peeled and cut into quarters
3 tablespoons unsalted butter, room temp
1/4 cup whole milk
1/4-1/2 cup brown sugar (depending how sweet you want it)
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 eggs, whisked
Filling:
6 medium sweet potatoes, peeled and cut into quarters
3 tablespoons unsalted butter, room temp
1/4 cup whole milk
1/4-1/2 cup brown sugar (depending how sweet you want it)
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 eggs, whisked
Topping:
2 cups chopped pecans
1/2 cup maple syrup (or brown sugar)
3 tablespoons flour
Either 3 tablespoons melted butter or 2-3 cups of mini marshmallows (or both)
2 cups chopped pecans
1/2 cup maple syrup (or brown sugar)
3 tablespoons flour
Either 3 tablespoons melted butter or 2-3 cups of mini marshmallows (or both)
Preheat the oven to 350 degrees F.
Directions
For the filling: Bring a large pot of water to a boil, place the sweet potatoes in, cover and boil for 25 minutes or until tender enough to mash. Strain and place the sweet potatoes in a large bowl. Mash the sweet potatoes with a whisk until almost smooth, add in the butter, milk, brown sugar, salt, cinnamon and vanilla, and stir until smooth. Let cool, then mix in the eggs until combined. Place in a large, buttered baking dish and smooth the top.
For the filling: Bring a large pot of water to a boil, place the sweet potatoes in, cover and boil for 25 minutes or until tender enough to mash. Strain and place the sweet potatoes in a large bowl. Mash the sweet potatoes with a whisk until almost smooth, add in the butter, milk, brown sugar, salt, cinnamon and vanilla, and stir until smooth. Let cool, then mix in the eggs until combined. Place in a large, buttered baking dish and smooth the top.
Pecan topping: In a bowl mix together the pecans with the maple syrup, flour and the butter then spread it on top of the casserole. Place in the oven and bake for 30 minutes, rotating halfway through. (if the top is getting too dark, cover with tin foil) Remove from oven and let stand for 5 minutes before serving.
Marshmallow topping: Bake the sweet potato casserole without a topping for 30 25 minutes, than sprinkle the marshmallows on top and back for another 10 minutes, until golden and melted- serve immediately.
Yield: 8 to 10 servings
Spicy Bacon Maple Brussels Sprouts
6 bacon strips, cut into short strips
8 cups of Brussels sprouts, cleaned and sliced in half
1 teaspoon chili flakes
Kosher salt and pepper
2 to 4 tablespoons maple syrup, depending on how sweet you like
1 tablespoon plus 1 teaspoon chives, finely chopped, plus more for garnish
6 bacon strips, cut into short strips
8 cups of Brussels sprouts, cleaned and sliced in half
1 teaspoon chili flakes
Kosher salt and pepper
2 to 4 tablespoons maple syrup, depending on how sweet you like
1 tablespoon plus 1 teaspoon chives, finely chopped, plus more for garnish
Directions
Heat up a large high sided skillet on the stove over medium-high heat. Fry the bacon until crispy and brown and remove onto paper towels to drain. Remove all but 4 tablespoons bacon fat in the pan. In the pan over medium heat, toss together the brussels sprouts and chili flakes. Season with a little salt (not too much because of the bacon) and pepper.
Heat up a large high sided skillet on the stove over medium-high heat. Fry the bacon until crispy and brown and remove onto paper towels to drain. Remove all but 4 tablespoons bacon fat in the pan. In the pan over medium heat, toss together the brussels sprouts and chili flakes. Season with a little salt (not too much because of the bacon) and pepper.
Add a tablespoon of water if too dry and cook until sprouts are golden and crunchy, about 5 minutes. Add 1/3 cup water, cover and cook for another 5 minutes until cooked through. Uncover, stir in the maple syrup, reserved bacon and chives, check for seasoning and garnish with a little chopped chives on top.
Yield: 4 servings
Cornbread Stuffing with Sausage and Fennel
7 cups of cornbread cut into cubes
3/4 lb garlic and herb pork sausage
1 tablespoon olive oil
3 tablespoons butter
4 celery stalks, finely chopped
1/2 fennel, finely chopped
4 garlic cloves, finely chopped
2 yellow onions, finely chopped
7 sage leaves, chiffonade
1/4 cup freshly chopped parsley
salt and pepper to taste
2 eggs, whisked
2 1/2 cups of chicken stock
1/2 cup heavy cream
Optional – add in 1/2 cup dried cranberries
7 cups of cornbread cut into cubes
3/4 lb garlic and herb pork sausage
1 tablespoon olive oil
3 tablespoons butter
4 celery stalks, finely chopped
1/2 fennel, finely chopped
4 garlic cloves, finely chopped
2 yellow onions, finely chopped
7 sage leaves, chiffonade
1/4 cup freshly chopped parsley
salt and pepper to taste
2 eggs, whisked
2 1/2 cups of chicken stock
1/2 cup heavy cream
Optional – add in 1/2 cup dried cranberries
Pre-heat the oven to 350 degrees F, buttered baking dish with high walls.
Directions
Place the cubed cornbread in the heated oven and let toast for 15-20 minutes, until it is golden. Remove and place on the side.
Place the cubed cornbread in the heated oven and let toast for 15-20 minutes, until it is golden. Remove and place on the side.
In a large pan, heat up 1 tablespoon of olive oil. Remove the meat of the sausage from its casing. Fry in a pan until golden all over (break the meat up into smaller pieces with a spoon while it is frying), remove the meat but keep the fat in the pan. Add the butter to the pan and then toss in the onions, fennel, celery and garlic. Turn to medium and season well with salt and pepper. Sweat the vegetables for 10 minutes. Take off the heat and let cool on the side.
In a bowl, mix the cream with the stock, whisked eggs, sage, parsley and season with salt and pepper.
Place the cornbread in the baking dish and top with the vegetables and sausage, toss gently and pour over the liquids. Loosely wrap the top with tin foil and place in the pre-heated oven for 35 minutes. Remove the tin foil and let back another 20 minutes. Serve hot.
Bourbon Chocolate Pecan Pie
1/2 cup sugar
1/4 cup butter softened
1 Tablespoon flour
3/4 cup dark corn syrup
1/4 cup bourbon
1 teaspoon vanilla
3 eggs, lightly beaten
1 1/2 cups pecans, toasted
1 cup bag chocolate chips, bittersweet
1/2 cup sugar
1/4 cup butter softened
1 Tablespoon flour
3/4 cup dark corn syrup
1/4 cup bourbon
1 teaspoon vanilla
3 eggs, lightly beaten
1 1/2 cups pecans, toasted
1 cup bag chocolate chips, bittersweet
Preheat the oven to 350 degrees F. Grease and flour 9 inch pie dish.
Pie crust
3/4 stick of unsalted butter, very cold cut into cubes
1 1/4 cup All Purpose flour
1/4 cup ice cold water
3/4 teaspoon salt
3/4 stick of unsalted butter, very cold cut into cubes
1 1/4 cup All Purpose flour
1/4 cup ice cold water
3/4 teaspoon salt
Place the flour, salt and butter into a cuisine art and pulse until sandy). Add cold water, little by little until when you press with your hands it comes together without crumbling. Bring into a ball, separate into 2, make discs and wrap in plastic wrap. Place in the fridge for at least 1 hour. Roll out one piece in a well floured surface until larger than the size of the pie tin. Fold in half and place in the pie tin, open the fold and using your hands fit the dough into the ton, crimp the sides in a pretty way. Plastic wrap the shell and place in the fridge for 30 minutes. Remove from the fridge and place the chocolate at the base.
Filling
Cream butter and sugar and flour until combined. Blend in corn syrup, bourbon and vanilla and mix well. Add in the whisked eggs and combined. Add half the amount of pecans into the mixture and pour over chocolate. Arrange the rest on a pretty way. Bake at 350 degrees for about an hour, or until top of pie shows small cracks. Loosely cover the pie if it starts getting too dark with tinfoil.
Cream butter and sugar and flour until combined. Blend in corn syrup, bourbon and vanilla and mix well. Add in the whisked eggs and combined. Add half the amount of pecans into the mixture and pour over chocolate. Arrange the rest on a pretty way. Bake at 350 degrees for about an hour, or until top of pie shows small cracks. Loosely cover the pie if it starts getting too dark with tinfoil.
Saturday, November 8, 2014
Sunday, November 2, 2014
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