Ingredients and Prep 1/4 cup jalapeño peppers (roast 3 or use canned or jarred peppers)  small dice, remove seeds and core part 1/4 cup plain yogurt 1/4 cup mayonnaise 1/4 cup or 4 scallions thinly sliced white and green parts 1/4 cup cilantro finely chopped 2 TBS fresh lime juice (1 medium lime) 1/2 tsp kosher salt Directions Whisk all ingredients together. Taste and add more salt and jalapeno pepper if needed. Refrigerate until ready to serve. #Jalapeñosauce #Sauce

Bread pudding Individual desserts in ramekins, serves 4 to 6. Prep: about 15-20 minutes; Cooking time: 20 to 25 Ingredients: 6 TBS apprx. of orange marmalade 2 TBS unsalted butter, softened; more to lightly butter 4 to 6 ramekins 8 – 10 slices good quality heavy crust white bread, sliced 1/2 cup finely chopped or shaved semisweet chocolate, or 1/2 cup mini semi-sweet chocolate chips 2 large eggs 1 tsp pure vanilla extract 1/3 cup granulated sugar 1/2 cup heavy cream 1 cup milk Directions: Prep: Heat the oven to 375°F. Lightly butter 6 ramekins of regular 6 oz. capacity, or 4 ramekins of larger 10 oz. capacity Make egg mixture: Whisk the eggs, vanilla, sugar, milk, and heavy cream in a medium bowl. Set aside. Prep bread: Spread butter and then marmalade on each bread slice on one side with. Cut slices into four quarters. Layer in ramekins: Place bread pieces with butter/marmalade side up, covering the bottom of ramekins. Some may overlap. Sprinkle a layer of chocolate on top of the bread, a couple tablespoons (your desire light or heavy chocolate layer). Repeat: another layer bread with butter/marmalade side up. Sprinkle chocolate on top. Add Egg Mixture: put ramekins on a low-rimmed baking sheet. Pour egg mixture over the bread in ramekins. Let it absorb and add more if needed to come up just to the top of the ramekins. Bake 20 to 25 minutes, until it puffs up and is golden brown. Let cool for 15 – 20 minutes before serving individual ramekins. #BreadPudding #OrangeBreadPudding

Great coleslaw with the slow cooker pulled-pork recipe. Makes enough for 8 to 10 servings; Prep Time: apx. 20 minutes Ingredients: 1/2 small head green cabbage 1/2 small head red cabbage 2 large carrots, peeled 1 cup (8 oz) good mayonnaise 2 TBS Dijon mustard 1 TBS whole grain mustard 2 TBS apple cider vinegar 1 tsp celery salt 1/2 tsp kosher salt, more to taste 1/2 tsp freshly ground black pepper 1 cup crumbled blue cheese 1/4 cup chopped fresh parsley leaves Directions: Cut the cabbage halves in half and then in quarters and cut out the cores. Continue cutting to small dice.  Transfer into a large bowl, discarding any very large pieces. Grate the carrots. Add to bowl with the cabbage. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the cabbage mixture and toss to moisten well. Add crumbled blue cheese and parsley and gently toss together. Cover the bowl with plastic wrap and refrigerate for an hour or so to allow the flavors to meld. Serve cold or at room temperature. #cabbage #Coleslaw #Condiment

Serves 10. You can cut recipe in half if serving less, or save for leftover meal. Ingredients 4 lbs russet potatoes (aprx. 8 medium size), peeled and cut into 1/2 inch chunks 8 TBS butter, cut into 8 pieces 12 cloves garlic 1 tsp sugar 1  1/2 cups half and half  (you can substitute milk or combination of milk 1 cup and sour cream 1/2 cup) 1/2 cup water salt & pepper Rinse cut potatoes in a colander under cold water. Melt 4 TBS of the butter in a Dutch oven or large heavy pot with lid over medium heat. Add the garlic and sugar. Cook stirring continuously until garlic is golden in color, about 3 minutes. Turn down the heat if the butter starts to darken or burn. Add the rinsed and drained potatoes to the pot, 1 1/4 cups half and half, water, and 1 tsp of kosher salt. Stir to combine and bring to a boil.  Then reduce the heat to low and simmer covered for about 20 to 25 minutes. Stir occasionally. You’ll know it’s ready when potatoes are tender and most liquid is absorbed. Take pot off the heat, add remaining 4 TBS butter and add the 1/4 cup of  half and half or milk. Right in the pot, mash with a potato masher until smooth. Or using an electric mixer, mix on low speed until just smooth.  Do not mix for too long because potatoes will become gluey if over worked. Add salt and several grinds of pepper to taste. Serve hot. #garlicmashedpotatoes #MashedPotatoes #Potatoes

Stretch between sets of 50. “Boat position” (seated on floor, lean back, legs lifted in front or heels touching floor legs extended)- BRING 1 ARM ACROSS BODY reach forward  & twisting torso on reach to opp. side (to outside of knee); ALTERNATING SIDES , 25 to 50 reps Lay flat, feet up in air, lift hips off floor with legs extended straight, 25 reps ; then reach up 1 hand at a time “Rope Climb”, 25 reps Upper Body Crunches, 25 reps; Lower Body Crunches, 25 reps 1 foot on opp knee crunch lower and upper, 10 reps; change sides. 10 reps leg pullies (bicycle) lift upper body twist torso bring elbow to knee , 25 to 50 reps Yoga/Stretch Plank Upward Dog Downward Dog Step One Foot up between Hands “Runners Lunge” Warrior II- Lift body up pressing on forward foot, extend arms to side level with shoulders, forward foot pointing side, back foot point forward, Pivot back arm to top of leg reach arm up, pivot opp. side reaching hand to ceiling move back into Downward Dog

MAIN RECIPE Makes 12 regular or 48 mini muffins Ingredients: 1 of the type flavorings from below, ingredients measured out 3 cups all-purpose flour 1 TBS baking powder ½ tsp baking soda 1 tsp salt 2 tsp sugar 10 TBS butter, softened 1 TBS Dijon mustard 2 large eggs 1 ½ cups plain yogurt Directions: Adjust oven rack to lower-middle position. Preheat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in a medium bowl; set aside. Beat sugar and butter with an electric mixer until light and fluffy. Whisk mustard and eggs together, and then beat into butter until pea-sized lumps form. Combine flavoring from below following directions. Beat into the egg mixture, but alternating by thirds, the dry ingredients and the yogurt until smooth but very thick. Spray or lightly wipe vegetable oil in a 12-cup regular size muffin tin. Divide batter evenly among cups using an ice cream scoop (spring-action works well). Cups should be full or close to.  You can also make in mini-muffin tins for a smaller bite. Bake until muffins are golden brown, about 20 to 25 minutes. Cool slightly in pan(s) set on a wire-rack. Remove muffins and SERVE. Goat Cheese with Rosemary & Olives To dry ingredients, add 1 cup crumbled goat cheese (about 4 ½ oz.) and 1 TBS minced fresh rosemary To egg mixture, add ½ cup chopped Kalamata olives Feta with Sun-Dried Tomatoes & Oregano To dry ingredients, add 1 cup crumbled feta cheese (about 4 ½ oz.) and 1 TBS dried oregano To egg mixture, add ½ cup drained, chopped oil-packed sun-dried tomatoes Parmesan with Prosciutto & Basil To dry ingredients, add 1 cup grated Parmesan cheese (about 3 ounces), ½ cup prosciutto diced or sliced into small pieces (about 4 to 5 very thin slices) and 1 TBS dried basil #muffins #SavoryMuffins

Makes for a delicious, not over the top medium-high spiciness pork barbecue using recipe. Adjust spice amounts as/if needed. A plentiful amount for a crowd of  16; Prep Time: 10 minutes; Cook time in slow cooker: 7 to 8 hours Ingredients: One 4 1/2 to 5 lb. pork shoulder, pork butt bone-in or bone-out 1 large yellow onion, halved and sliced 1 cup jarred tomato salsa (medium heat) 1/2 cider vinegar 2 TBS cider vinegar for finishing sauce 1/3 cup packed light brown sugar 1 TBS ground cumin 1 TBS chili powder 1 TBS Chipotle powder Kosher salt 3 TBS tomato paste Toasted hamburger buns, for serving Coleslaw for topping Trim the excess fat from pork shoulder. In a large slow cooker, stir to combine the ONION, SALSA, VINEGAR, BROWN SUGAR, CUMIN, CHILI POWDER, CHIPOTLE POWDER, and 1 tsp SALT. Add the PORK SHOULDER and turn a few times to coat. Cover the slow cooker and cook until the pork is fork-tender, on low for 7 to 8 hours, or faster 5 to 6 hours on high. Transfer the pork to a cutting board. Using two forks, shred the pork. For bone-in, discard bone. Put 1 CUP of the juices and onions in a large bowl. Whisk in the TOMATO PASTE, and 2 TBS VINEGAR, and 1 tsp SALT. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on toasted hamburger bun with a little more of your favorite BBQ sauce and top with coleslaw to give the sandwich a fresh crunch. Make it ahead: to reheat pulled pork, put the meat in a baking dish, moisten the meat with your favorite jar barbecue sauce, and cover tightly with foil. Heat in a 250°F oven for 30, stirring occasionally. Leftovers can also be heated in the microwave on medium in a baking dish. #Party #PorkBarbecue #SlowCooker

For a party of 8 to 10, use 4 peppers, and increase amounts of ingredients a little.  Store, tightly covered, in the refrigerator for up to 4 days. Ingredients for Lemon Juice & Extra Virgin Olive Oil Marinade: 3 large peppers (yellow, red, orange) 1 lemon squeezed, or 3-4 TBS lemon juice 1/3 cup extra-virgin olive oil 2-3 cloves garlic, minced or pressed with garlic press 1 tsp kosher salt 1/2 tsp ground black pepper (add more to taste) Optional – ¼ tsp crushed red pepper flakes (this adds a mild level of spice) Preparation In a medium mixing bowl, add all ingredients, whisking constantly and vigorously until the vinaigrette is creamy and thoroughly combined or emulsified. Taste and adjust the seasoning as needed with salt & black pepper. Move oven rack up close to heating elements, allowing enough space for peppers to fit between rack and burners.  Turn oven on hi broil. To catch drippings, place tin foil under rack or a pan. Put peppers on the rack directly under heat leaving the oven door slightly open so the heating element stays on and very hot. Char the skin of the peppers to blackened. Using tongs turn after 5 to 10 minutes to char on each side. Place the blistered peppers in a covered container or in a bowl covered with a plate. Allow to cool until able to handle easily. FYI, you can also char the skin by placing peppers directly over gas flame on the stove or on an outside grill (the grill is my fav), turning to ensure the skins blister evenly. When cool enough to handle, peel off skin and remove stem and seeds from inside. You may want to use a trickle of running water to clean all seeds and remove skin well. Just a little water, because you don’t want to wash away the flavor. On a cutting board, slice the roasted peppers into long ¼” thick strips. Place peppers in bowl with marinade and toss. Allow to marinate at room temperature for at least 30 minutes. Taste and adjust the seasoning again with salt, black pepper, crushed red pepper flakes. Drain off most of the marinade, and arrange the marinated peppers in a small serving bowl; garnish with a fine julienne of fresh basil if desired, and serve at room temperature. Balsamic Vinegar Marinade: 3 large peppers (yellow, red, orange) ¼ cup balsamic vinegar 1 clove garlic, minced 1 tsp dried basil ½ tsp dried oregano 1 tsp granulated sugar, or to taste ¼ tsp crushed red pepper flakes, or to taste ½ tsp each kosher salt and freshly ground black pepper, or to taste ¼ cup extra virgin olive oil Follow the same directions above. #Peppers

This recipe serves 4. 2 ½ cups panko crumbs (Japanese breadcrumbs) Kosher salt and freshly ground black pepper 1 ½ lb. chicken tenders Marinade for chicken tenders: 1/4 cup mayonnaise 1 TBS hot pepper sauce (Frank’s Red Hot) ¼ tsp cayenne Blue Cheese Dipping Sauce ½ cup mayonnaise ¾ cup crumbled blue cheese (about 4 oz.) ½ cup sour cream 3 TBS milk Pour the panko into a shallow dish (a pie pan) and toss with ¾ tsp. salt and ¼ tsp. pepper. Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary. In a medium bowl, whisk ¼ cup of mayonnaise with hot sauce, cayenne, and 1/8 tsp salt. Add the chicken and coat well. Then sprinkle panko on individual chicken tenders, coating each completely. Then arrange in a single layer on a heavy-duty rimmed baking sheet. Place in refrigerator while you heat the oven and make the sauce. Position an oven rack 6 inches from the heat element and heat on high broil for at least 10 minutes. Meanwhile, combine the remaining ½ cup mayonnaise with the blue cheese, sour cream, milk, ½ tsp salt, and a few grinds of pepper in a medium bowl. Whisk until well combined and only small bits of cheese remain intact. Broil the tenders, flipping once after 4 minutes, and broil another 4 to 6 minutes on other side, depending on how thick tenders are. Should be golden brown in spots and cooked through. Rotate the pan as needed for even browning. Transfer the tenders to a platter or to individual plates and serve with the dipping sauce. Additionally, serve with fresh carrots and celery sticks, just like you would chicken wings. #chickentenders

Makes 4 servings Fish 1 1/2 pounds Halibut steak, Sea Bass, or Salmon – divided into 4 fillets Ingredients for Salsa Verde/Green Sauce 1/3 cup extra-virgin olive oil 1/2 cup fresh flat leaf parsley 1/2 cup fresh cilantro 2 green onions, white part and some of the green cut crosswise into slices 2 cloves garlic Zest of 1 lime 1/4 cup fresh lime juice 1/2 tsp kosher salt a few grinds of freshly ground pepper, to taste Instructions Preheat oven to 425°F. Place all salsa verde ingredients, except oil in a small food processor or a blender. Pulse a few times to get the ingredients chopped and mixed.  With the blade running, drizzle oil in; blend to a smooth sauce. Set halibut in a baking dish,  fillets spaced apart. Spoon the sauce on each portion and spread evenly to coat; marinade for 30 minutes. Bake in preheated oven for 7 to 12 minutes, depending on thickness of fillets. Serve immediately. Serve with risotto or garlic mashed potatoes and sauteed green beans. #bakedfish #halibut #salmon #seabass

Brand to love: Zeni, Costalago Rosso Veronese 2007. A great bottle for 13 bucks, with a beautiful label, makes a perfect present. Brand to love: LaCheteau, Vouvray, 2004. For only 6 bucks at your local Trader Joes, this sweet, juicy bottle has notes of pears and granny smith apples, that is sure to please ANYONE. #Hannah #WINE

Stretch between sets. 1~ one leg extended flexed foot, other foot flat on floor knee, bent knee – crunches; lift leg up and body up and reach to leg (12 on each side) 2~Negative Crunch – seated arms crossed in front of chest, lean back/hold/return up 3~Twist one side on lean/up, lean back center/then up, twist other side on lean/up; 16 reps 4~ Crunches with one foot on one knee; 25 reps each side 1~Negative Crunch – seated hands clasped at chest, hold lean back and come up 2~Twist one side, lean back, twist other side, lean; 12 reps 3~ Crunches supine1~Negative Crunch – seated hands clasped at chest, hold lean back and come up 2~Twist one side, lean back, twist other side, lean; 12 reps 3~ Crunches supine #abdominalexercises #abs #zFITNESS