Tag Archives: christmas

Spoil Fido for the Holidays!

collarThere is nothing wrong with wanting your pets to look their best for your holiday gatherings! However, we all know that sometimes the coats, shirts and dresses can be a little too much– especially if they have thick fur and are already warm.

That’s why we love these adorable collars from lazybonezz! Not only do they add a little festivity and class to your pet, but they do so without making them too hot and itchy. There are collars with bow ties, flowers, fringe, and many more unique styles!

And if you are looking for another reason to spoil Fido this holiday season, check out their high quality toys, beds, and feeding dishes. Check out their website for a full list of products. It’s a win-win– your pet will enjoy the comfort and you will love the quality!

Grab our November issues while you still can for more great holiday finds!

Bella Girl’s Night Out: Lucy in the Sky

bellagnoNew boutique, Lucy in the Sky is now open and is located inside the upper level of Towers Mall. Lucy in the Sky offers handmade jewelry by Lucy herself and local artists. The one of a kind boutique also sells art by local artists, books, candles and accessories ranging from purses to scarves and more! In the future you could expect to see classes offered on how to create your own jewelry and art. 

Be sure to stop by check out the new boutique and join us for our Bella Girls Night Out, Thursday (November 13) at Lucy in the Sky!

 

Written by Kristi Hall

Unique Holiday Gift Ideas

The holidays are right around the corner! If you are looking for a meaningful, unique gift, we are here to help. Check out these ideas from UncommonGoods:

glassesWooden Martini Glasses: A great gift for your favorite hostess, the bowl and base of this glass are crafted from black walnut with a handsome grain that echoes the ripples in your drink. Wood is a better insulator than glass and helps keep cocktails chilled longer. They are finished with FDA-approved sealant to keep the wood from interfering with the beverage’s flavors. Sold on their webpage in sets of two. 

Mother Nestling Birds Necklace: Inspired by moms but made for anyone, these newly redesigned recycled sterling silver necklaces are sweet, simple and bound to become an everyday favorite. These darling birds are a great holiday gift for moms and grandmothers! Visit UncommonGoods to purchase one for your loved one.

millSteampunk Coffee Mill: Perfect for the coffee lover in your life, this steampunk-inspired design is highlighted by a black walnut lid and cast iron grinder. It holds enough coffee beans to make 4-5 cups of drip coffee. After being grinded, the aromatic grounds settle in a mason jar container, ready to perk the recipient up for their morning routine. Follow this link for more information. 

Uncommon Goods is full of unique holiday gift ideas for every special person in your life! Also, as an independently-owned business, they have the freedom to support several nonprofit organizations. With every purchase made on their site, they donate $1 to the non-profit of your choice. Charities they support include RAINN, American Forests, Women for Women International, and Reach Out and Read.

 

Check out their website for more information, and pick up a November issue of Bella Magazine for more holiday gift suggestions!

 

Stick to Your Diet

bellaweb2Halloween is almost here, followed by Thanksgiving next month and then (dare we say it?) Christmas! While many people find joy in the holiday season, for those trying to lose weight it can be the most miserable time of the year. Fortunately, it is possible to stay dedicated to your diet while surrounded by unhealthy food.

Colin Christopher, author of Success Through Manipulation, provides a few great tips on staying healthy in the face of tempting sweets and foods: 

  • Don’t skip meals this holiday season: Some people skip meals thinking they will be able to consume more goodies at Halloween, more turkey and stuffing at Thanksgiving and more of Christmas dinner.  This will guarantee your failure as it leads to increased hunger, binge eating and depriving your body of necessary calories to convert to energy.
  •  There’s no such thing as eating healthy now to balance out bad meals later: Many people think living on salads and fruit now gives them permission to indulge in whatever they want later.  If you’re trying to lose weight and eat right, salads and fruit are a good choice, but stuffing yourself full of mashed potatoes and pumpkin pie later on will still bring plenty of negative consequences. 
  • Have a plan: Bad food choices are going to be in abundance this time of year.  Have a plan in place so you don’t succumb to these negative choices.  Choose healthier options, drink plenty of water which is good for you and will fill you up, and stop eating when your body feels satisfied. 
  • Don’t compare yourself to others: Just because Aunt Mildred shows up to Thanksgiving dinner and she’s 100 pounds heavier than you, doesn’t give you permission to go on an eating spree.   
  • You are responsible: If you gain five pounds at Thanksgiving, it’s your fault.  Stop blaming the holiday, the Halloween candy, the turkey or the pumpkin pie.  It’s very possible to control what you eat this time of year but it’s ultimately your responsibility. 
  • Learn to say no: When Aunt Mildred insists that you try her world famous pecan pie, politely decline.  Explain to her that you are on a diet and very serious about getting healthy.  She will understand. Same goes for the kids or the neighbors with candy on Halloween. 
  • Exercise doesn’t give you the right to eat poorly: Many people think they can go for a long bike ride or hit the gym a few times during the holidays so they can indulge in the holiday feast.  Working out and exercise is great, but it’s never a pass to load up on bad food at the holidays. 
  • Let your clothes be a reminder: Don’t wear something that fits loosely and hides any excess fat.  Wear something that just fits your body and may not be the most flattering.  Let this be a reminder when you grab for that dessert, second serving or the Halloween bowl. This is also a great way to reinforce the idea in your subconscious mind that it’s time to get healthy. 
  • Traveling for the holidays is no excuse: A lot of patients tell me they indulged in fast food or a bag of chips because it was the only option at the airport.  When traveling, pack a healthy meal before you board your flight or hit the road this holiday season.   
  • Dig deep: Whether the temptation is Halloween candy, Thanksgiving pies or other holiday season food, dig deep and ask yourself how bad you want to see results.  If you really commit to the process, you can lose weight and get healthy – even at the holidays.  Being partially committed never works. 

Article contributed by Colin Christopher

Dish Up the Love

Dish up the love this holiday season with time-honored recipes

The heart of the holiday season centers around the bonds created during celebrations and traditions – Thanksgiving dinner, cookie exchanges, Christmas and Hanukkah parties and more. These special moments are often created in and around the kitchen. Whether it’s an afternoon spent making holiday cookies or sitting around the table enjoying Grandma’s famous meatballs, there’s something special about quality time spent together preparing for or enjoying seasonal fare.

A big part of what makes these holiday moments so special are traditional recipes and the memories they evoke – those favorite dishes that have passed from generation-to-generation or friend-to-friend and are always requested at this time of year.

Holiday cooks and entertainers are encouraged to submit their time-honored holiday recipes at WorldKitchen.com/DishUptheLove. For every recipe submitted, Baker’s Secret, CorningWare, and Pyrex will donate $1 up to $50,000 to Feeding America. One dollar helps provide nine meals secured by Feeding America on behalf of local member food banks. Additionally, one grand prize winner will receive a Valentine’s Day trip for two to New York City. Be sure to check out other shared recipes for new menu ideas to try in your own kitchen.

When making your family favorites, or trying out a new recipe, consider the following tips from Antonia Lofaso, Top Chef All-Star and executive chef/partner at-Black Market Liquor Bar &-Scopa:

* Spend more time cooking and less time on cleanup – Reliable and durable baking dishes like Baker’s Secret simplify the baking process, turning the baking marathon into a fun afternoon of family bonding time. And they’re dishwasher-safe, meaning less time spent cleaning up the mess and more time enjoying the delicious baked goods.

* Serve meals family style – Having the entire family around the dinner table during the holidays is special. Serving the food family style makes it easy for the host to participate in the fun with everyone else, and allows all members to take as much food as they want while passing the dishes around the table.

* Reduce prep time – Creating all those wonderful dishes doesn’t have to take all day. Help reduce time by serving those favorite menu items in table-worthy bake ware such as CorningWare. These dishes can transfer seamlessly from oven to table to the refrigerator for storage, and complement your holiday table decorations beautifully.

* Favorite dish will travel- Sometimes the person with the most-requested recipe isn’t the one hosting the meal, and when that happens, Pyrex Bakeware comes to the rescue. Not only can you prep and bake in Pyrex but it’s great for storing and taking on the go.

Lofaso has two favorite recipes she shares with her family each holiday season. They are Italian Rice Balls and Bacon, Brussels Sprout and Goat Cheese Pie, which she’s sharing so you can try it at your next family holiday gathering.

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Italian Rice Balls

Servings: 15 to 18 rice balls

Ingredients:

1 cup Arborio rice (risotto rice)
2 cups water
1 tablespoon salt
2 egg yolks
2 cups grated or shredded Parmigiano-Reggiano cheese
1/4 cup chopped Italian flat-leaf parsley
1/4 cup chopped fresh basil
3 tablespoons chopped sun-dried tomatoes
3 cups vegetable oil
2 cups dried plain bread crumbs
1 1/2 cups cubed firm whole-milk mozzarella cheese

In medium pot, combine the rice, water and salt and bring to a simmer. Cover the pot and let the rice cook for 12 minutes, or until the water is absorbed. When done, spread rice out on a baking sheet. Use a rubber spatula to move the rice around, allowing the steam to escape and the rice to cool.

In a medium bowl, mix the egg yolks and Parmigiano-Reggiano cheese. Add the egg and cheese mixture, parsley, basil and sun-dried tomatoes to the cooled rice. Use a rubber spatula to incorporate these ingredients. It will be very sticky. Put the bread crumbs in a medium bowl.

In a 4-quart pot, heat the vegetable oil to 350 F, verifying the temperature with a candy thermometer. Set up the sheet of rice next to the mozzarella cheese and bread crumbs. Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to portion out the rice. Roll 1 scoop in wet hands to shape it into a ball. Push two cubes of mozzarella cheese into the center of the ball. Reshape the rice to close the ball around the cheese. Coat each ball with bread crumbs and set on a plate until ready to fry.

Fry 4 or 5 rice balls at a time for 2 to 3 minutes, until they’re golden brown. Remove from oil using a slotted spoon and set to drain on a paper towel-lined plate. Serve with your favorite marinara sauce.

Tip: Purchase firm mozzarella cheese in a block and cut it into cubes.

 

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Bacon, Brussels Sprout and Goat Cheese Pie

Servings: 10 to 12

Pie crust ingredients:

2 sticks (1 cup) cold unsalted butter, cubed
2 cups all-purpose flour, plus more for rolling
1 tablespoon salt
1/2 cup ice water

Pie ingredients:

2 tablespoons vegetable oil
1 pound smoked bacon, cut into 1/4 inch pieces
1 pound Brussels sprouts, stems removed and quartered
1/4 teaspoon salt
1/2 cup shredded fontina cheese
1/2 cup shredded mozzarella cheese
1/4 cup crumbled goat cheese

Piecrust directions:

Combine the butter, flour and salt in a food processor and pulse for 1 minute. Once the butter has been chopped, set the processor to spin and drizzle in the ice water. Blend for no more than 45 seconds. The dough should form a ball in the food processor. Remove the dough, flatten it like a disk and wrap it in plastic. Let it rest in the fridge for at least 20 minutes or up to a day.

Pie directions:

Preheat oven to 350 F. In a 10 to 12 inch saute pan, heat the vegetable oil over medium heat. Add the chopped bacon and cook until slightly crispy. Remove from pan. Add the Brussels sprouts to the pan and season them with salt. Cook in the bacon fat and oil for 4 to 6 minutes, until golden brown and soft. Strain to remove the excess oil. Transfer the Brussels sprouts to plate of bacon and cool in the fridge while preparing the dough.

Remove the dough from the fridge and give it a few minutes to warm up. On a dry, lightly floured surface, press your rolling pin down in the dough, rolling upward and downward. Turn the dough a quart turn and repeat the process all the way around to make a circular shape. You want to have about 2 inches of crust overhanging your pie pan. Roll the crust onto the pin and gently roll the pin across the pie pan, draping the crust into the pan. Once the crust is arranged in the pie pan, roll the pin across the ridge of the pan. This will cut off the excess crust and leave a clean edge.

In a medium bowl, combine the fontina and mozzarella cheeses. Layer half of the cheese on the crust. Top it with the bacon and Brussels sprouts. Layer on the rest of the mixed cheeses so the Brussels sprouts are completed covered. Sprinkle on the goat cheese.

Bake the pie for 45 minutes, rotating it halfway through the baking time. The pie crust will turn a golden brown color. Serve warm or at room temperature.

Think outside the chocolate box

The holidays provide a good excuse to bake and eat cookies. Not the traditional chocolate chip or peanut butter cookies that most of us eat during the rest of the year, but those special recipes that have everyone going back for a second taste.

Hosting a cookie exchange is a great way to expose your friends to a wider variety of cookie recipes this holiday season. But before sending out invitations and asking your friends to make their favorite cookie recipe, consider thinking outside the chocolate box for your party this year.

There are tons of ways to make your cookie exchange party unique. Start planning your party right away using a couple of these ideas.

* Make it a themed cookie exchange. Theme parties are fun at any time of year, but take it one step further with your cookie exchange. Invite your guests to follow the theme with the recipes they choose to make. For example, consider hosting a black and white cookie party, explaining to attendees that the cookies must have a black or white element. Coconut, white or dark chocolate candies, nuts and sugar for icing are just several ingredients that fit the bill, and you can find dozens of recipes featuring these items. Or make it a chocolate party, where all of the recipes have a chocolate ingredient in them. Many cookie recipes include nuts, so a nut theme would also be a great idea. In addition to the recipes featuring the theme, also decorate the party room to match. In need of a recipe? The following white chocolate crunch recipe is great for all three themed parties:

 

Hawaiian Host Whole Macadamia White Chocolate Crunch

Ingredients:

1 box, 7 ounces, 18 pieces Hawaiian Host Whole Macadamia White Chocolates
1 cup Rice Krispies
1 cup mini marshmallows
1/4 cup creamy peanut butter

Directions:

Melt chocolate in a microwave oven in 4 quart casserole at 70 percent power for 3 – 4 minutes, stirring periodically, until melted. Stir in peanut butter. Add corn cereal and marshmallows; stir. Pour into buttered 8-by-8 inch square pan or dish. When firm, cut into squares.

* Up the game on the party favors. The purpose of a cookie exchange is to leave the party with a variety of holiday cookies, but you and your guests can have a lot more fun. Ways to think outside the chocolate box include holding a wine pairing with the cookies. Red wine and chocolate go well together, and your guests can determine which pairing works best for their holiday tables. Or indulge by serving some chocolate martinis alongside the cookies. If your group is into games, make up fun names for the cookie recipes everyone brought, or make a unique recipe just for the party, and have guests guess the ingredients in the mystery cookie.

* Introduce unexpected ingredients into the cookie recipes. One of the holiday season’s most popular confections is Hawaiian Host chocolate-covered macadamia nuts that tempt frequent snacking all season long. But chopping up these chocolate-covered nuts and putting them into a cookie recipe will introduce a new surprise to all your guests. Try them in the following butter cookie recipe:

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Hawaiian Host Milk Chocolate AlohaMac Butter Cookies

Ingredients:

14 pieces Hawaiian Host Milk Chocolate AlohaMacs, chop into pieces
1/2 cup butter, unsalted
1/2 cup granulated sugar
1/2 cup light brown sugar, granulated
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Directions:

Preheat oven to 350 F. Mix butter and sugars in large bowl until light and fluffy. Add egg and beat, then add vanilla extract. Mix flour, salt and soda, and add gradually to butter mixture. Fold in chocolate pieces. Drop rounded spoonfuls onto greased cookie sheets. Bake 8 – 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes. Then place on a wire rack to cool completely.

Hosting a cookie exchange is a lot of fun, and when you think outside the chocolate box, you can take the fun to a whole new level. So start planning your party, find some unique cookie recipes and get started with your holiday baking. For more recipes or to order chocolate-covered macadamia nuts online visit www.hawaiianhost.com.

 

 

Serving seafood this Holiday Season

When you’re brain-storming holiday menus, do lovingly roasted turkeys with all the trimmings and decadent cookies dance alongside the peppermint and sugarplums in your visions? Certain flavors and foods are strongly associated with the holiday season – seafood, however, isn’t always among those favored dishes. But it could be! The right seasonings and a dash of creativity – along with historically low prices on well-loved options like lobster – could make seafood a centerpiece of your holiday menus.

Serving seafood can allow you to combine both the “wow factor” your family and guests crave in a holiday meal with the nutritional benefits they deserve. Nutrient-rich seafood is a good source of protein, vitamins and minerals, as well as omega-3 fatty acids DHA and EPA. Plus, with a wide variety of textures and flavors to choose from, you’re sure to find a type of seafood that appeals to every person at your table.

Here are three secrets to incorporating seafood into your holiday entertaining:

1. Buy as close to fresh as possible.

Unless you live in a fishing village, it’s almost impossible to get truly fresh fish. Most seafood will have been refrigerated and/or frozen at some point in its journey from the water to your grocery store – and that’s perfectly fine. In fact, if the seafood were left unfrozen, it could easily spoil by the time it reached the market, so don’t discount a selection because you suspect, or are sure, it’s been frozen. Instead, consider how the fish or shellfish looks and smells – and in the case of live shellfish, how it acts.

The U.S. Food and Drug Administration says fish should smell fresh, not “fishy.” The flesh should be shiny, firm and free of slime for both whole fish and fillets. Uncooked shrimp should be translucent and shiny, with no strong odor. If you’re buying live lobster or crab, avoid ones that appear lethargic, and instead look for ones that show leg movement. For live shellfish, tap the shell before buying. If the animal inside is alive and healthy, the shell should snap shut.

2. Variety is the spice of life.

Let’s be honest – even people who eat a lot of seafood often reach for the same old seasoning week after week, regardless of the time of year. Traditional seafood seasoning is flavorful, appealing and versatile – hence its popularity. But if you would like that flavor in organic versions with a more robust taste, maybe a Cajun twist, or even a version with less salt, try something new.

Frontier Natural Products offers three organic seafood seasonings – Original, Reduced Sodium and Blackened – that enhance a variety of seafood dishes. Made with certified organic, premium spices, all three flavors use real sea salt rather than evaporated table salt. Kosher-certified by KSA, the seasonings also help restore America’s wetlands – 1 percent of sales of the spices goes toward wetland preservation and restoration.

Mix up your approach with these seasonings. Sure, they’re great sprinkled atop a grilled or baked fillet, but how about as an ingredient in lobster macaroni and cheese? Or as the flavor that gives an extra zing to a crab dip?

3. Par for every course – and time of day.

Some people only feel confident serving fillets as an entree. Others can manage a crab dip appetizer but can’t envision basing an entire meal on seafood. Still others would never dream that seafood could work well on their breakfast table. Because of its variety and versatility, seafood can be great for any – or every – course and served at any time of day, from breakfast to a late-night snack.

Can’t imagine how seafood fits into a breakfast? Try incorporating leftover lobster in your scrambled eggs, a la Seinfeld’s George Costanza. Or, substitute a crab cake for the English muffin and give traditional Eggs Benedict a whole new appeal. An updated tuna salad or well-seasoned chowder is always great for lunch. And dinner can be a seafood extravaganza with appetizer and entree both going swimmingly with the holiday season.

You’ll find plenty of seafood recipes at Frontiercoop.com. Here’s one that echoes the holiday season’s blend of comfort and excitement by using lobster to give classic macaroni and cheese a sophisticated, celebratory flair:

Smoked Gouda Lobster Macaroni and Cheese  (Prep time: 20 minutes. Cook time: 35 to 40 minutes. Serves five)

Ingredients:

5 tablespoons unsalted butter, divided

3 teaspoons Frontier Original Organic Seafood Seasoning, divided

1/3 cup whole wheat bread crumbs

8 ounces uncooked rotini (or other pasta)

2 tablespoons all-purpose flour

1 1/4 cups 1 percent milk

1/4 cup heavy whipping cream

2 tablespoons lemon juice

1/4 cup sour cream

4 ounces smoked Gouda cheese, grated

6 ounces sharp cheddar cheese, grated

6 ounces raw lobster tail meat, cut into pieces (thaw if frozen)

1 1/2 teaspoons medium grind black pepper

 

Preheat oven to 400 degrees. Fill a large pot with water and bring to a boil. Meanwhile, melt one tablespoon butter. In a small bowl, combine melted butter, 1 teaspoon Seafood Seasoning and bread crumbs. Set aside.

Add rotini to the boiling water and cook until al dente, according to package directions. Drain pasta and reserve.

In a large saucepan, melt four tablespoons butter and add flour. Cook over medium heat, whisking, three to four minutes, until golden. Gradually add milk to flour mixture, whisking. Bring to a boil, whisking constantly, then reduce heat to low.

Add the heavy cream, lemon juice, sour cream, Gouda cheese, cheddar cheese and two teaspoons Seafood Seasoning, stirring until cheeses are melted and sauce is smooth.

Spray a 9-by-9-inch pan with nonstick cooking spray and place cooked pasta and lobster in pan. Pour cheese sauce into pan and mix everything together.

Sprinkle breadcrumb mixture on top of macaroni and cheese, and then bake for 15 to 20 minutes, until the cheese is bubbly and the breadcrumbs are browned. Sprinkle final dish with black pepper.