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On Monday, August 10th, Buddy's is offering a limited edition Hot Honey Pizza, featuring three varieties of pepperoni, cheese, Buddy's signature sauce and a drizzle of hot honey. For locations and more visit, buddyspizza.com.

Chef Brian Williams from Meijer stopped by to share smart ways to stretch your grocery budget on choice cuts of meat without losing quality or flavor. See how to whip up his yogurt marinated chicken thighs and a refreshing spicy watermelon salad for your next summer cookout.

The Future You Photo Booth app helps  women over 35 track their fitness journey.

GLP-1 medications have become increasingly popular, but how do they impact your body, and does age matter? Dr. Greg Naman, the Chief Medical Officer and co-founder of EPIC Health explains. 

 August is National Wellness Month, making it an ideal time to check in on your mental health as summer winds down and back-to-school schedules approach. Jaimie Clayton, President and CEO of Oakland Family Services, discussed the difference between everyday stress and deeper mental health concerns, the impact of prolonged summer heat on mood, and how families can build meaningful daily self-care habits.

Ryan's daughter, Lidia, made a special appearance on Good Day Detroit to show us how to make her famous chocolate chip cookies on National Chocolate Chip Cookie Day. 

Peteet's Famous Cheesecakes is located at 13835 W. Nine Mile Road in Oak Park. For more visit, peteetscheesecakes.com.

International line dance instructors to host community wide family reunion.

Grilled pineapple bowl Serves: 4 Prep: 25 minues Cook: 20 minutes Seasoned rice: 2 cups jasmine rice 4 cups chicken broth 2 tbsp butter 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1/2 tsp salt 1/2 tsp black pepper 2 tbsp parsley Protein choices: chicken, shrimp, or steak seasoned with olive, garlic powder, onion powder, smoke paprika, Cajun or Montreal seasoning as appropriate. Cooked until done. Pineapple Teriyaki Salsa: 2 cups diced pineapples 1/2 cup red bell pepper 1/4 cup red onion 1/4 cup jalepeno (option) 1/4 cup cilantro Juice of 1 lime 1/3 cup teriyaki sauce 1 tbsp honey 1 tsp grated ginger 1 tsp sesame seeds Instructions: Halve and hollow pineapple. Brush with butter and brown sugar. Grill for 3 to 5 minutes.  Cook seasoned rice. Grill protein of choice. Mix salsa ingredients. Fill grilled pineapple with rice, top with protein, spoon over salsa. Garnish with green onions, cilantro, sesame seeds, and lime.

Ingredients: 2-3 each Green tomatoes, firm and free of blemishes 1 batch Mediterranean Style Marinade 1 batch Tomato-Bell Pepper Relish 1 cup All-purpose flour 2 each Eggs, beaten ½ cup Milk 1 quart Seasoned breadcrumbs, coarse preferred 1 cup Oil for frying As needed Salt and pepper Method: 1. Core and slice the tomatoes into ½” thick slices. 2. Marinate the tomato slices for 2 hours. 3. In a small bowl, whisk the eggs then add the milk to form a wash for breading. 4. Build a three step breading station:             a. Season the tomatoes out of the marinade              b. Coat the seasoned and marinated tomatoes evenly with the flour . Shake off excess before placing in the egg wash.              c. Coat the tomato with egg. Place in the breadcrumbs.              d. Press firmly into the breadcrumbs to ensure they are evenly coated. 5. Heat the oil in a large skillet until a light haze forms. Fry  tomatoes over medium heat until golden brown and crisp on both sides. 6. Remove to a platter with paper towel. Sprinkle lightly with salt and pepper. Mediterranean Style Marinade Ingredients: 1 Cup Olive oil 1/4 cup Fresh squeezed lemon juice 3 cloves Garlic, Minced 2 Tb Dijon Mustard 2 Tb. Dry Oregano 1 Tb Fresh Thyme 2 Tb Fresh Chopped parsley 1 tsp. Fresh ground black pepper 1 Tb Fresh chopped rosemary Method: 1. Mix all ingredients together and pour over lamb, beef, poultry, shrimp or fish. Let  stand in the refrigerator for up to 2 hours. 2. Certain cuts of beef and bone-in lamb chops can go as long as overnight up to 12 hours. Tomato-Bell Pepper Relish Ingredients: 1 cup Mixed color bell peppers, small dice 1 cup Tomato concasse' ½ cup Olives, pitted, chopped (optional) 1/4 cup Minced Green onions 1 clove Garlic, minced 1 Tbls. Chopped fresh rosemary or Basil 3/4 cup Olive oil 1/4 cup Balsamic Vinegar As needed Salt and pepper to taste Method: Mix all ingredients together. Store in the refrigerator. Serve at room temperature.

O'Connor's Public House is located at 324 S. Main Street in Rochester. For more visit, oconnorsrochester.com.