This morning ChefBud was preparing for today’s show by cleaning and trimming his pork tenderloin. When he was finished, he had about 1/4 cup of pork scraps. To make use of these, he diced the pork into 1/4 inch pieces. He also diced up the white part of three green onions. Using a hot, non-stick omelet pan, he added a tsp of extra virgin olive oil and then sauteed the pork with the green onions until just browned. Using a fork, ChefBud beat four eggs in a bowl and then scrambled them into the pork and onions with a rubber spatula. Once the eggs were cooked, he sprinkled 1 TBSP of goat cheese over the top and served them with diced avocado. It was a delicious way to start the morning and a great way to use up the excess pork from today’s show.

I made a delicious Pea & Mint Risotto the other day. When discussing it with others, most where shocked that I would use frozen peas. I was surprised to learn how many people think that frozen veggies are no good. Continue Reading

Eggs Benedict is one of those breakfast items that many people love, but would never consider making at home. The dish has this stigma of being complicated. Continue Reading

When my kids start whining that they are hungry as soon as we walk in the door from school or in the middle of the afternoon on Saturday, I struggle to find healthy snack options that the kids will like. Continue Reading

Obviously people everywhere advocate sitting down together as a family for dinner. To take that a step further, try serving your meals family style; in other words, put all the food on the table and let everyone serve themselves at the table. My kids are 5 and 6, and since we started doing this, we have noticed that they eat more food. I think they like the control it gives them to pick how much and what they eat. It is surprising how often kids make the right choices when you give them the power to make the choice.