Holiday Baking Recipes

Everyone loves Gingerbread cookies during the holidays. Yes, Christmas season is upon us and it usually has us baking sweet recipes. We thought it would be a good idea to provide you with some Christmas recipes that are sure to please everyone. Here is what we found.

Gingerbread Cookies with Royal Icing

Recipe courtesy Sandra Lee, 2007

Prep Time:

10 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

8 min

Level:

Easy

Serves:

12 to 15 cookies, depending upon your cookie cutters

Ingredients

Gingerbread cookies:

• 1 package sugar cookie mix
• 1 egg
• 1/2 cup all-purpose flour
• 1/4 cup melted butter
• 2 tablespoons pumpkin pie spice
• 1/2 teaspoon ground ginger
• 1/4 cup dark molasses
• 1 teaspoon vanilla extract
• Royal Icing
• 2 large egg whites or 5 tablespoons meringue powder
• 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
• 3 cups confectioners' sugar, sifted
• Food coloring, if desired

For Gingerbread Cookies:

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.

For Royal Icing:

With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

Peppermint Bark

Recipe courtesy Paula Deen

Prep Time:

5 min

Inactive Prep Time:

45 min

Cook Time:

10 min

Level:

Easy

Serves:

about 2 pounds of candy

Ingredients

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Directions

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

 

Fabulous Red Velvet Cake

Recipe courtesy Gale Gand

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

1 hr 10 min

Level:

--

Serves:

--

Ingredients

• 1 cup vegetable shortening
• 2 eggs
• 1 1/2 cups sugar
• 1 teaspoon cocoa powder
• 2 ounces red food coloring
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon vinegar
• White frosting, recipe follows

White Frosting:

• 2 tablespoons flour
• 1 cup milk
• 1 cup unsalted butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.

Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.

Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

 

Mama's Divinity

Recipe courtesy Paula Deen

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Intermediate

Serves:

8 to 10 servings

Ingredients

• 4 cups sugar
• 1 cup white corn syrup
• 3/4 cup cold water
• 3 egg whites
• 1 teaspoon pure vanilla
• 2 cups chopped pecans

Directions

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

Fruit Cake

Recipe courtesy Gale Gand

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

2 hr 45 min

Level:

Easy

Serves:

10 servings

Ingredients

• 1/2 cup butter
• 1/2 cup lard
• 1 heaping cup brown sugar
• 4 eggs
• 1 1/4 cups "wholemeal" (whole wheat) flour
• 1 1/4 cups self-rising flour
• 1 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1 tablespoon molasses
• 2 pounds mixed candied fruit
• 1 lemon, zested
• 1 orange, zested and juiced
• 1/4 cup sherry
• 1 tablespoon brandy
• 1 tablespoon milk

Directions

Preheat oven to 325 degrees F.

In a mixing bowl, with a paddle attachment cream the butter and lard together. Add the sugar and continue creaming. Add the eggs gradually and mix until well incorporated.

Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.

Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).

 

Well these are some wonderful recipes to enjoy during the holiday season. A big thanks goes out to Food Network and their chefs with sharing these tasty recipes for us to use. If you would like to contact us with any questions or feedback, you can reach us by email.

Thank you for visiting !

Joseph A. Jones & The WellLife Team

Flavorful Thanksgiving Day Recipes

That looks like a beautiful classic Thanksgiving Day meal. It is always important to keep tradition in mind for the holidays. Even though you keep these traditions in mind. it is also a good idea to add on expand or even improve some of the classic recipes that you may use. So , we found some recipes that you can use to expand your cooking horizins and start some new traditions.

Butterflied Turkey with Apple-Cranberry Glaze

Ingredients

For the turkey:

• 1 1/4 cups kosher salt
• 3/4 cup packed light brown sugar
• 1/4 cup coriander seeds, cracked
• 3 star anise pods
• 1 teaspoon white peppercorns
• 1 3-inch unpeeled piece ginger, thinly sliced
• 3 cloves garlic, smashed
• 1 12-pound turkey, butterflied (ask your butcher to do this)
• 2 teaspoons ground coriander

For the glaze:

• 3 cups apple cider
• 1 2-inch piece ginger, thinly sliced
• 1 cup fresh or frozen cranberries
• 1 to 3 dried red chile peppers
• 1/2 cup molasses
• 1/2 cup apple cider vinegar
• Kosher salt
• 2 to 4 tablespoons cold unsalted butter, diced

Directions

Prepare the turkey a day or two before roasting: Bring 3 quarts water, the salt, brown sugar, coriander seeds, star anise, peppercorns, ginger and garlic to a boil in a large saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 4 cups cold water; cool to room temperature. Place the turkey in a large container, pour the brine over it, cover and refrigerate at least 6 hours or overnight. Remove the turkey, dry it well and pat all over with the ground coriander. Let dry in the refrigerator at least 4 hours or overnight.

Make the glaze: Bring the cider, ginger, cranberries, chiles, molasses and vinegar to a boil in a saucepan over medium-high heat. Reduce to a simmer and cook until thick, whisking occasionally, about 30 minutes. Strain the glaze and season with salt.

Preheat the oven to 375º. Place the turkey breast-side up on a rack in a roasting pan and roast 1 hour 10 minutes, or until a thermometer inserted into the thigh registers 155º to 160º. Continue roasting, brushing with the glaze every 10 minutes, until brown and crisp, about 30 more minutes. Transfer to a cutting board and let rest 15 minutes before carving. Alternatively, grill the turkey: Preheat a grill to medium on one side. Place the turkey breast-side up on the cooler side of the grill (position a drip pan under the grate), cover and cook until 165º, about 1 hour 20 minutes. Brush with the glaze and grill, uncovered, 10 more minutes.

Heat the remaining glaze with any pan drippings in a saucepan over medium heat and whisk in the butter. Carve the turkey and serve with the extra glaze

Herb-Roasted Turkey Breast

Ingredients

• 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine

Directions

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Caramelized Onion and Cornbread Stuffing

Ingredients

• 2 tablespoons butter
• 2 onions, chopped
• 6 large cornmeal muffins, cubed
• Handful fresh sage leaves, chopped
• 1 egg
• 1/4 cup heavy cream
• 1/4 cup chicken stock
• Salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes

Ingredients

• 1 pound dense country white bread, cut in 3/4-inch cubes
• 6 tablespoons unsalted butter, plus more for greasing the baking dish
• 2 leeks, halved lengthwise
• 4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
• Oil
• 1 1/2 cups thinly sliced celery
• 2 to 3 teaspoons crumbled dried sage
• 1 1/2 teaspoons dried thyme or dried marjoram, or a combination
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups chicken or turkey stock
• 2 large eggs
• 1/2 teaspoon baking powder
• Fresh sage or thyme sprigs, for garnish

Sage Dressing

Directions

Preheat the oven to 325 degrees F.

Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.

Butter a 9 by 13-inch baking dish and set aside.

Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.

Turn the oven up to 425 degrees F.

Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.

Garnish with the herb sprigs and serve the dressing hot.


Cranberry Sauce

Ingredients

• 1 pound fresh cranberries, approximately 4 cups
• 1/4 cup freshly squeezed orange juice
• 1/4 cup 100 percent cranberry juice, not cocktail
• 1 cup honey

Directions

Wash the cranberries and discard any that are soft or wrinkled.
Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.


French Apple Tart

Ingredients

For the pastry:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 12 tablespoons (11/2 sticks) cold unsalted butter, diced
• 1/2 cup ice water

For the apples:

• 4 Granny Smith apples
• 1/2 cup sugar
• 4 tablespoons (1/2 stick) cold unsalted butter, small diced
• 1/2 cup apricot jelly or warm sieved apricot jam
• 2 tablespoons Calvados, rum, or water

Directions

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

These recipes are wonderful to use while still keeping your Thanksgivng Day recipes traditional. A big thanks goes to foodnetwork.com Thanksgiving web page for these great cooking ideas.If you would like to contact us with any questions or feedback, you can reach us by email.

Thank you for visiting !

Joseph A. Jones & The WellLife Team

Homemade Spooky Halloween Treats

Doesn't that look scary ? Halloween is right around the corner. While keeping nutrition in mind, it is okay to cheat during a holiday. Yes, it is okay to do that. Be sure not to keep cheating after the holiday. With that said, we found some homemade recipes for Halloween treats that you will enjoy making for the entire family brought to you by Disney Family Fun website.


1)Forked Eyeballs (seen in the top picture)

 

These scary-good Halloween treats, prepared and eaten on the same fork, begin with a doughnut hole dunked in white chocolate.

Ingredients
2 (11-ounce) bags white chocolate chips
12 doughnut holes
Semisweet chocolate chips
Tube of red decorator frosting
2 tablespoons vegetable oil

Instructions

To coat a dozen doughnut holes, melt the white chocolate chips with the oil over low heat (and keep the chocolate warm while you work). With a fork, spear each doughnut hole and submerge it in the melted chocolate to coat it, then gently tap off any excess.

Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end first. Place the forks (handle side down) in a mug and allow the chocolate coating to harden.

Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.


2) Bleached White Bones

Bleached white bones never tasted so delicious. This recipe originally appeared in Ghoulish Goodies, by Sharon Bowers.

 Ingredients
half package (7 ounces) white meltable candy wafers
36 pretzel sticks and thin rods of various lengths
72 mini marshmallows (about 1 cup)

 Instructions

Follow the instructions on the candy wafers package to melt the candy in a wide bowl. For each bone, press marshmallows onto both ends of a pretzel stick or rod, with the marshmallows' flat sides parallel to the pretzel.

Dip each pretzel into the melted candy to coat it. Lift it out with a fork, letting the excess drip back into the bowl. Place the bone onto a sheet of waxed paper to set at room temperature.



3) Chinese Finger Food

                                                

Partying in costume calls for easy-eating fare, and these cheesy monster digits fit the bill.


Ingredients
Mozzarella string cheese
Green bell pepper
Cream cheese

Instructions


Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.

Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.

For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

 

Partying in costume calls for easy-eating fare, and these cheesy monster digits fit the bill.

4) Goblin Grins

 

Guaranteed, kids won't stick out their tongues at these healthy treats.


Ingredients
1 pea pod
1 red bell pepper
few slivered almonds


Instructions

For each one, use the tip of a paring knife to cut a slit centered in one side of an edible pea pod (a parent's job).

Cut out a tongue shape from red bell pepper and insert the top of it through the opening in the pea pod (it looks best if the inside of the pepper faces up).

For the finishing touch, insert a few slivered almonds for teeth.


5) Sweet Skull

 

 

 

 

 

No bones about it, partygoers will get a scream out of this playful treat.


Ingredients
12 marshmallows
Confectioners' sugar
24 unfrosted cupcakes (white or yellow works best)
White frosting
Junior Mints, chocolate chips, and slivered almonds

 Instructions

Cut the marshmallows in half widthwise using kitchen shears dipped in confectioners' sugar (this keeps them from sticking).





Carefully pull each cupcake liner partially away from the cake and tuck half a marshmallow between the paper and the cupcake to create the skull's jaw.


Frost each cupcake and marshmallow, then add Junior Mints with white frosting dots for eyes, a chocolate chip nose, and slivered almond teeth.


These recipes  should get you started to have a fun and flavorful Halloween.If you would like to contact us with any questions or feedback, you can reach us by email.


Here is the link for the rest of the recipes : Homemade Spooky Halloween Treats .

Thank you for visiting !

Joseph A. Jones & The WellLife Team

Healthy Lunch Ideas For Work

The work week can get motonous. This is especially true in what lunches we bring to work . It is usually the same choices or leftovers week after week. Now is the time for change. Yes , you can change your routine and add healthy flavorful meals to your workplace. These meals can make you feel good during the day and give you that extra burst of energy when needed.

Turkey-Boursin Wrap Recipe

Ingredients

• 2 cupsshredded cabbage and carrot coleslaw mix
• 3 ouncesarugula leaves, stems discarded
• 3/4 cupalfalfa sprouts
• 1 tablespoonextra-virgin olive oil
• 1/4 teaspoonsalt
• 1/8 teaspoonblack pepper
• 6 (8-inch) spinach, tomato-basil, or plain flour tortillas
• 6 tablespoonslight Boursin cheese, about 2/3 package
• 36 (1/8-inch-thick) slices cucumber, about half a large cucumber
• 18 (1/8-inch-thick) slices plum tomatoes, about 3 tomatoes
• 12 ouncesthinly sliced cooked smoked turkey breast

Preparation

Combine first 6 ingredients in a large bowl, tossing to coat.
Spread 1 tablespoon Boursin cheese over each tortilla. Top each tortilla with 6 slices cucumber, 3 slices tomato, and approximately 2 ounces turkey. Divide slaw mixture evenly among tortillas; spread on each and roll up. Cut each rolled wrap in half diagonally. Wrap each tortilla in plastic wrap.

Salman Salad with Dill Viniagrette

Ingredients

• 2 tablespoonschopped fresh dill
• 1 tablespoonhoney
• 1/4 cupfresh lemon juice
• 1/8 teaspoonsalt
• 1/8 teaspoonblack pepper
• 1 tablespoonolive oil
• 2 (6 ounce) cans boneless skinless pink salmon
• 1 cupchopped red bell pepper
• 1 cupchopped cucumber
• 1/2 cupchopped red onion
• 1/4 cupchopped pitted kalamata olives
• 1/4 teaspoonsalt
• 1/4 teaspoonblack pepper
• 4 (1-ounce) slices French bread

Preparation

1. For the vinaigrette, combine first 5 vinaigrette ingredients (through black pepper) in a medium bowl. Add oil and stir well with a whisk. Set aside.
2. For the salad, flake salmon with a fork into a large bowl. Add the next 6 ingredients (through black pepper) and stir gently to combine.
Toss salad with the vinaigrette immediately before serving. Use a slotted spoon to serve.

Barley and Black Bean Salad

Ingredients

• 1 cupuncooked quick-cooking pearl barley
• 1 (15-ounce) can black beans, rinsed and drained
• 1 pint grape or cherry tomatoes, halved
• 1/2 cupfinely chopped green bell pepper
• 1/2 cup(2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes
• 1/3 cuplemon juice
• 2 tablespoonsolive oil
• 1 teaspoonsalt
• 3/4 cupfresh cilantro leaves (optional)
• 1/8 teaspoonground red pepper (optional)

Preparation

Cook barley according to package directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled.
Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.

Mediteranian Shrimp and Pasta

Ingredients

• 2 teaspoonsolive oil
• Cooking spray
• 2 garlic cloves, minced
• 1 poundmedium shrimp, peeled and deveined
• 2 cupschopped plum tomato
• 1/4 cupthinly sliced fresh basil
• 1/3 cupchopped pitted kalamata olives
• 2 tablespoonscapers, drained
• 1/4 teaspoonfreshly ground black pepper
• 4 cupshot cooked angel hair pasta (about 8 ounces uncooked pasta)
• 1/4 cup(2 ounces) crumbled feta cheese

Preparation

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp; sauté 1 minute. Add tomato and basil; reduce heat, and simmer 3 minutes or until tomato is tender. Stir in kalamata olives, capers, and black pepper.
Combine shrimp mixture and pasta in a large bowl; toss well. Top with cheese.


Hoisin-Mango Chicken Sandwich

Ingredients

• 8 slices pumpernickel bread
• Hoisin sauce
• 1 whole roasted chicken, skin removed
• 2 medium mangoes, peeled and sliced
• 1 bunch watercress sprigs, stemmed
• 1/4 cup thinly sliced red onion

Preparation

Arrange the bread on a work surface. Spread each slice with 1 to 2 teaspoons hoisin sauce. Top half the slices with thinly sliced roasted chicken, mango, a few watercress sprigs, and a little red onion. Place remaining bread on top, and press together gently. Cut each sandwich in half diagonally.


These recipes will have you not only enjoying your lunches better but feeling better because of their nutritional value. Thank you to health.com for finding such amazing food creations.If you would like to contact us with any questions or feedback, you can reach us by email.

Thank you for visiting !

Joseph A. Jones & The WellLife Team

Healthy Summer Foods and Recipes

Doesn't that look good ? Summer food always looks good and surprisingly many summer foods are good for you. So, we looked for real flavorful summer foods that are good for you and found some great recipes from  food network.com that you can use this summer. Here is the recipes including the one in the picture.

Sausage and Peppers Skewers

Ingredients
1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar

Directions
Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.

Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.

Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.

Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.

Per serving: Calories 396; Fat 13 g (Saturated 2 g); Cholesterol 56 mg; Sodium 356 mg; Carbohydrate 45 g; Fiber 5 g; Protein 24 g

Grilled Steak and Papaya Salad

Ingredients
4 cloves garlic, chopped
1 Thai bird chile, chopped
2 tablespoons soy sauce
1 tablespoon fresh lime juice
2 to 3 tablespoons honey
1/4 cup peanut oil
1 1/2 pounds beef tenderloin
Salt and freshly ground pepper

Directions
Place garlic, chile, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth. Place beef in a small baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 1 hour.

Preheat the grill to medium-high. Remove the beef from the marinade and season it with salt and pepper. Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes. Remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices.

Papaya Dressing:
1 shallot, peeled and finely chopped
2 Thai bird chiles, finely chopped
1 tablespoon chopped fresh mint
1/2 cup rice wine vinegar
2 teaspoons sugar
2 tablespoons fish sauce
8 large red romaine lettuce leaves, cut into strips
1 bunch watercress
1 large green papaya, peeled and thinly shredded
2 carrots, peeled and thinly shredded
1/4 cup chopped roasted peanuts, for garnish
Chopped cilantro, for garnish

In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce. Set aside. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter.

Combine the papaya and carrots in a medium bowl. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro.

Strawberry Shortcake

Ingredients
Shortcakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold (salted) butter, cut into small pieces
1/2 cup plus 1 tablespoon low-fat buttermilk
1 large egg, slightly beaten
1 tablespoon grated lemon zest
1 tablespoon sliced almonds

Filling
4 cups strawberries, hulled and sliced
2 to 3 tablespoons sugar (depending on the ripeness of the berries)
2 teaspoons grated orange zest
1 tablespoon orange juice
2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish
Confectioners' sugar for dusting (optional)

Directions

Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray.

Shortcakes: Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.

Whisk together 1/2 cup buttermilk, the egg, and lemon zest in a small bowl. Add to the flour mixture and lightly mix with your hands just until the dough just comes together. Do not over mix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick. Cut into 8 equal sized wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, about 12 to 15 minutes.

Filling: Combine the strawberries, sugar, zest, and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.

Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and the yogurt. Cover with tops of the shortcakes. Dust with confectioners' sugar, if using.Copyright 2009 Television Food Network, G.P. All rights reserved

Nutritonal analysis per serving: 1 shortcake with 1/2 cup filling and 1 tablespoon topping.Calories 215; Total Fat 6 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0.5g) ; Protein 6 g; Carb 35 g; Fiber 2 g; Cholesterol 39 mg; Sodium 270 mg

Citrus Trout Almondine

Directions
Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more olive oil; season with saltand pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.

Grilled Vegetable Panini

Ingredients
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

Directions
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Yield: 1 cup Prep Time: 10 minutes

Food Network did a great job in assembling the recipes from different chefs. Hope you enjoy the recipes over the next few summer months.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

How To Grow A Herb Garden

        With the renewed interest in healthy eating, it has us grilling and baking more than ever.For these cooking methods, spices and herbs are a must to give the food unique flavors. That is why one should consider growing a herb garden. It is easy to do and will taste fresh. We have found  a great article from wikihow.com  on how to grow a herb garden and backyardgardener.com that provides a wonderful list of herbs to consider.

How To Grow A Herb Garden 

1. Soak the seeds in water for a few hours, or even overnight, before planting them.
2. Assemble the soil and containers for growing the seeds in. Poke holes in the bottom of your containers for drainage. Fill containers full with a soil mixture. Pat down the soil to be sure there are no air pockets or your seeds might drop right to the bottom.
3. Sow the herb seeds 1-3 times deeper than the size of the seed. Very tiny seeds need only to be pressed into the soil. Water the seeds and cover the containers with plastic kitchen wrap. This will keep the soil warm and eliminate the need to water until the seedlings emerge. Place flats in a warm, sunny area. Until the seeds emerge, keep the soil damp.
4. Remove the plastic once the seedlings emerge. If you plan to transfer your seedlings to the garden, wait until at least two sets of leaves have emerged. Once it is warm enough, start leaving them outside a few hours a day. This will "harden them off" and get them ready for the harsher outdoor conditions. Water well.
5. Transplant by pinching off the lower set of leaves. Dig a hole deep enough to hold the plant just over the point where you pinched the leaves. These leaf nodes will grow roots. Gently turn the pot upside down and allow the plant to fall out into your hand. Don't pull the plant by the stem or leaves. Place the plant in hole and pat soil around your plant. Water once daily for a week and twice weekly thereafter. When the plants begin to get bushy, add mulch around them to discourage weeds. 

Herbs To Grow 

• BASIL, SWEET(Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
  
  
• BORAGE (Borago officinalis) This has pinkish blossoms which turn blue like the perennial pulmonaria. It is an annual and should be planted directly to the garden in early May in the North. Growing to 2 feet it should be spaced 10 inches apart. Germinates in 7 -to 10 days. Resents transplanting except when quite small. It is excellent used in tossed salad to add a most elusive flavor.
  
  
• CHERVIL (Anthriscus cerefolium) Although this plant will germinate in the fall and live over the winter I would advise the inexperienced gardener to grow it as an annual, sowing the seed to the garden in mid-May (in this area). Grows to 2 feet and should be spaced 8 inches apart. Grows quickly and is mature in 6 weeks. Resents transplanting. Fresh leaves can be frozen in small packets after washing carefully. Excellent to flavor egg dishes.
  
  
• CHIVES (Allium scboenoprasum) This is a perennial plant growing from bulblets. They are really very easy to grow from seed. Mine, started under the fluorescent lights as well as in the greenhouse in the spring germinated in 10 days. The tiny little plants look like fragile spears of grass. When transplanted they wilt slightly. Even during a continued drought they grow very well. Mature plants grow to 12, inches; space 6 inches apart. They are very hardy even in cold locations. Flowers are pretty enough so that chives can be grown as a border or in the rock garden. Fine in salads, egg dishes and sauces of all kinds. Potted up, chives will grow on a sunny windowsill in winter.
  
  
• DILL (Anethum graveolens) This is an easily grown annual with feathery foliage. Blossoms are tiny and pale yellow. Grows to 21/2 feet in my garden and germinates in 7 to 10 days planted at the same time as tender vegetables. Resents transplanting. May be spaced as close as 4 inches apart. Self-sows readily. Fine for use in pickling and to flavor meats.
  
  
• LAVENDER (Lavandula). I have had excellent success with germinating seeds of lavender giving a four-week pre-chilling period in the coldframe before bringing into the greenhouse with germination in 14 days. This year sown under the lights the seeds germinated in 15 days with no pre-chilling period. This is a hardy perennial with gray foliage and spikes of fragrant lavender flowers, which when dried are used to perfume the linen chest and for sachets. Dry easily when hung free in a dry garage or attic.
  
  
• MARJORAM, SWEET (Majorana hortensis) This is a perennial in frost-free sections of the South but is grown as a hardy annual in the North. Sow seed indoors with germination in 7 to 10 days. Grows to 12 inches; space 6 inches apart. Plants may be potted up and grown in the greenhouse or sunny window over -the winter. Adds a delicate flavor to lamb, fish, salads and soups.
  
  
• MINT (Mentha spicata) This mint is very easy to grow. It is a hardy perennial and spreads by root stolons. Sown indoors seed germinates in 10 to 15 days. It grows to 2 feet and is rather sprawling, in habit. Space 12 inches apart. Is at its best in good rich soil. Fine to use for mint jelly and in mint juleps, lemonade and other fruit drinks.
  
  
• SAGE (Saivia officinalis) This is a hardy perennial in our location and is often grown in gardens for its pretty foliage and spikes of bluish flowers. Seed sown indoors germinates in 14 days. Grows to 2 feet and should be spaced 12 inches apart. Can be sown outdoors in May with germination in 21 to 30 days. Fine herb for dressings for chicken, turkey, pork and for flavoring sausages.
  
  
• SAVORY, SUMMER (Satureja bortensis) This is an easily grownBASIL, SWEET (Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
  
  
• SESAME (Sesamum orientale) This herb has whitish colored leaves and pretty pink flowers. Needs warmth for germination and should not be planted into the garden until -the soil and air are very warm; about 70 degrees. This would be in late May in our location. Germination will take place in 3 to 7 days. Although they grow 21/2 to 3 feet they need but 9 or 10 inches between plants as they do not branch. Seeds are used to flavor breads, crackers and cookies.
  
  
• THYME (Thymus vulgaris) This is a hardy perennial being of somewhat shrubby growth. Leaves are cut for drying before the blossoms are open. It is easily grown from seed sown indoors with germination in 21 to 30 days. Grows slowly when young. Grows to 12. inches; space 8 inches apart. It needs rich soil. Thyme is used for flavoring soups and poultry dressing.
  
  

This information should get you started on growing a herb garden. If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

Healthy Easter Recipes

  April is upon us and for many people that means celebrating Easter with loved ones. Easter celebrations with family and friends have us preparing traditional meals for this special occasion. With wanting to enjoy Easter food and still keep nutrition in mind , it is important to find  nutritious and flavorful  Easter recipes. We did just that with the assistance of food.com. 

Here are the recipes with web links provided

1) Baked Ham Recipe
2) Asparagus with Thyme Recipe
3) Scalloped Potato with Onions and Garlic Recipe
4) Simple Crunchy Salad Recipe
5) Sweet Potato (YAM) Recipe
6) Easter Ricotta Cake Recipe

These recipes are full of flavor and are nutritious so they can be enjoyed with your health in mind.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team