November Newsletter

Healthy Winter Habits: Maintain your health through the colder months

(Family Features) Another cough and cold season calls for healthy preparation, and while there may not be a foolproof plan for escaping pesky germs, taking preventive steps and practicing self-care can help protect your health.

You can catch a cold or flu any time of the year, but they seem more common during the cooler months.

“As much as we all would love a quick cure for the common cold, unfortunately, that doesn't exist,” said Ian K. Smith, MD. “However, there are many options one can try to relieve cold and flu symptoms, including over-the-counter medications. These medications can provide fast and much-needed relief.”

Reduce the chances you’ll contract a serious illness this cold season by following these tips from the experts at Mucinex:

Make handwashing a priority. Preventive measures like washing your hands often can significantly lower your odds of getting sick. In fact, handwashing is such a powerful tool against germs that the Centers for Disease Control and Prevention compared it to a “do-it-yourself vaccine.” Wash regularly with soap and water for about 20 seconds, especially when handling food, caring for someone sick or after using the restroom.

Get your flu shot. The CDC recommends getting a yearly flu vaccine to protect yourself from flu viruses. Ideally, everyone 6 months and older should get one, especially anyone at high risk for flu complications due to underlying conditions or other factors.

Make overall wellness a way of life. Adopting healthy everyday habits means your body is in better condition to fight off potential attacks by germs and combat an illness more effectively if you do get sick. A well-balanced diet that includes moderate portions from each of the major food groups can help ensure you’re getting the nutrition and nutrients your body needs. Staying physically active can help promote a stronger immune system. Getting enough sleep and making sure you’re drinking enough water can also ensure your body is ready for whatever the season brings.

Stock up on necessary supplies. If you do get sick, the best place for you is at home, where you can nurse yourself back to health. That means having the essentials on hand, like over-the-counter medications to treat uncomfortable cold and flu symptoms. Be sure to check last year’s leftovers, as some may have expired. A shopping list to fight common cold and flu symptoms should include pain relievers, fever reducers, decongestants, antihistamines, throat lozenges and cough suppressants, as well as plenty of facial tissue, a working thermometer, humidifier and more. Also update your supply of hand sanitizer and disinfecting cleaners and sprays to protect family members in your home.

Relieve bothersome symptoms. When you’re under the weather, treating your symptoms gives you a reprieve and lets your body rest so you can get back to feeling better. A cough is a common cold symptom, and relieving chest congestion that causes you to cough frequently can make a big difference. An option like Mucinex Extended-Release Bi-Layer Tablets, with the No. 1 pharmacist recommended expectorant, is clinically proven to relieve chest congestion and thin and loosen mucus to make your cough more productive for up to 12 hours. If symptoms persist, contact your health care professional.

Do your part to prevent spreading germs. If you do get sick, know you can take steps to protect those around you. Simple acts like covering your nose and mouth with a tissue when you cough or sneeze and using your elbow if you don’t have a tissue can be effective in preventing the spread of germs. It’s also important to wash your hands well and keep a distance from others to help prevent the spread of your illness.

Find more advice for preventing illness and protecting yourself this cough and cold season at Mucinex.com.

Fight Congestion Like a Pro

When you have a cough, you’ll try just about anything to feel better. Over-the-counter medications such as decongestants and some lifestyle habits can make a difference.

Nasal decongestants that include the ingredient phenylephrine or pseudoephedrine work by constricting blood vessels, which allows more air to pass freely through your nose. This leads to drier nasal tissues and less mucus draining down the back of your throat. Reducing postnasal drip means you’ll cough less often and experience less pain and soreness in your throat.

As decongestants constrict your blood vessels, other symptoms like sinus pressure and a stuffy nose also tend to improve. If you take a multi-symptom cough medicine, you can reap the benefits of a decongestant plus an expectorant to loosen mucus, a cough suppressant to minimize coughing and a pain reliever for any throat or sinus pain.

Lifestyle habits can also go a long way toward easing cough symptoms on their own or paired with medication.

Stay hydrated. Drinking plenty of water or other fluids helps thin the mucus in your chest.
Suck a lozenge. Let a lozenge dissolve in your mouth to soothe your throat and ease a tickling, dry cough.
Use a humidifier. Dry air can worsen throat pain and coughing. A humidifier can help by moistening the air you breathe.
Rest. Skimping on rest when you have a cough or cold can make healing harder. Allow yourself to relax and sleep as needed.

(Photos courtesy of Getty Images)

SOURCE:
Mucinex [tab]

5 Tips to Help Families Manage Holiday Stress

(Family Features) ’Tis the season for holiday parties, travel, hosting and more. While it is a joyous time of year, the never-ending to-do lists and school being out of session can make everyone feel a little overwhelmed, children included.

Consider these five practical tips from the experts at KinderCare to help families proactively manage holiday stressors.

Manage expectations. The commotion that often comes with the holiday season can be stressful for young children, but you can help alleviate worries by familiarizing them with what’s to come. Talk to them about upcoming travel arrangements, who they’ll see at events and what to expect throughout the season. If they are cautious in their current developmental stage, let loved ones know beforehand to give them a little extra space at festivities. Parents can also begin familiarizing little ones with relatives through photos and phone calls.
Empower children. It’s important for children to understand they have a choice – and family members are willing to respect that choice. Parents should acknowledge their children’s body language and empower them to say “no” in uncomfortable situations. Parents can help by proactively asking questions such as, “Do you want a hug?” and if they say “no,” support them in their decision. This also helps establish healthy long-term social skills.
Maintain your schedule. Children thrive on consistency, and during the holidays it’s important to at least try maintaining as much of what they’re used to as possible, such as naps, meals and playtime. Changes in schedule can result in more tantrums, so be sure to allow space for them to safely work through their emotions.

It’s also important to note that children feed off their parents’ energy, so make sure you’re in tune with your own emotions. When overwhelmed, openly discuss how you’re feeling and involve your children when taking breaks. For example, “It’s loud in here, would you like to go sit outside with me?”
Have fun. Make time to spread joy and integrate activities to bond as a family, such as reading holiday-themed books, crafting, playing games, singing or baking. Whether old traditions or new, these are moments your child can cherish for years to come.
Keep others in mind. While it’s important to set children up for success ahead of the holidays, parents should also teach children the holiday season can look different for others. Putting a focus on experiences rather than the gifts can help them have more to discuss with their peers when returning to school. It’s also a good time to consider donating toys to make room for new ones or volunteering at a local charity to show children joy can be experienced through more than just gifts.

To find more tips to help manage holiday stress, or to access additional resources around social development, setting boundaries and routines, visit KinderCare.com.

Photo courtesy of Getty Images

SOURCE:
KinderCare [tab]

Make the Holidays Magical with Hearty Meals

(Family Features) Capturing the magic of the holidays often happens at the dinner table as loved ones toast the season with stunning meals worth celebrating. This year, call the entire family together and make your festive feast truly memorable with pairings that offer favorite flavors for all.

Starting with tender cuts of meat hand-trimmed by master butchers at Omaha Steaks, these dishes from chef David Rose call to mind the extravagant holiday gatherings of yesteryear with modern twists you can claim as your own.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus offers classic taste while Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes brings some zing to the kitchen. For seafood lovers looking to make a splash at this year’s get-togethers, Crab Stuffed Lobster Tails with Dirty Rice provide a savory, succulent pairing worthy of the season.

Visit OmahaSteaks.com/Blog to find more recipes fit for the holidays.

Roasted Chateaubriand with Red Wine Gravy and Lemon-Garlic Asparagus

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: about 90 minutes

Chateaubriand:

1 Omaha Steaks Chateaubriand (2-4 pounds)
kosher salt
ground black pepper
1/4 cup grapeseed oil

Red Wine Gravy:

Reserved chateaubriand juices
1 medium shallot, small diced
2 garlic cloves, minced
1 1/2 cups red wine
4 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
2 1/2 cups water
2 beef bouillon cubes
1 tablespoon stone ground mustard
kosher salt, to taste
ground black pepper, to tastePreheat smoker or pellet grill to 275 F.

Lemon-Garlic Asparagus:

1/4 cup olive oil
1 pound jumbo asparagus, stems trimmed and spears blanched in salted water
1 pinch kosher salt, plus additional, to taste, divided
1 pinch ground black pepper, plus additional, to taste, divided
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 lemon, juice only
2 tablespoons unsalted butter

To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper; bring to room temperature, about 30 minutes.
Preheat oven to 250 F.
In large cast-iron pan, bring grapeseed oil to high heat.
Sear chateaubriand on all sides until golden brown, 2-3 minutes per side.
Remove chateaubriand from pan, reserving pan drippings; place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness.
Rest chateaubriand 15-20 minutes. Slice to desired thickness.
To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 30 seconds.
Add red wine and deglaze pan, cooking until reduced by half, about 3 minutes.
Reduce heat to medium and whisk in 2 tablespoons butter and flour until all clumps have disappeared and mixture is well-incorporated, 3-4 minutes.
Add water and bouillon cubes; bring to boil then whisk in stone ground mustard.
Reduce to low heat and simmer until achieving sauce-like consistency, 7-8 minutes.
Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon juice and continue sauteing until reduced by two-thirds, about 1 minute.
Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
Serve chateaubriand with lemon-garlic asparagus and red wine gravy.

Crab Stuffed Lobster Tails with Dirty Rice

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Dirty Rice:

2 cups jasmine rice
water
1/2 cup vegetable oil
1 pound Omaha Steaks Ultra-Premium Ground Beef
1 tablespoon kosher salt, plus additional, to taste, divided
1 teaspoon black pepper, plus additional, to taste, divided
1 teaspoon garlic powder
2 teaspoons smoked paprika
2 tablespoons unsalted butter
1 medium red bell pepper, small diced
2 green onions, minced
1 cup small diced yellow onion
1/2 cup tomato-based sofrito
3 1/2 cups chicken broth

Crab Stuffing:

3/4 cup mayonnaise
2 teaspoons seafood seasoning
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 lemon, juice only
20 butter crackers, finely crushed
1 pound jumbo lump crab meat

Crab Stuffed Lobster:

2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1 teaspoon fresh lemon juice
4 Omaha Steaks Cold Water Lobster Tails (5 ounces each), halved lengthwise

To make dirty rice: Rinse jasmine rice with water until water is clear. Drain.
In large saucepot, bring vegetable oil to medium-high heat.
Add ground beef, 1 tablespoon salt, 1 teaspoon black pepper, garlic powder and smoked paprika; saute 5 minutes until browned.
Using slotted spoon, remove browned beef and set aside.
Add butter to pot then add red bell pepper, green onions and yellow onions. Saute 2 minutes until lightly caramelized.
Add sofrito and jasmine rice to pot; saute 1 minute. Add cooked ground beef and chicken stock; bring to boil. Once mixture boils, reduce heat to simmer 10 minutes. Turn off heat and leave lid on pot 5 minutes. Fluff rice with fork and season with salt and pepper, to taste.
To make crab stuffing: In medium bowl, whisk mayonnaise, seafood seasoning, Dijon mustard, Worcestershire sauce and lemon juice.
Gently fold in crushed butter crackers and crab meat. Set aside.
To make crab stuffed lobster: Preheat oven to 425 F.
Stir melted butter, salt and lemon juice. Brush lobster tails with butter mixture.
Divide crab stuffing into eight portions. Stuff each lobster tail half with crab stuffing, pressing stuffing into lobster. Place stuffed lobster tails on aluminum foil-lined sheet pan and bake 10-12 minutes, or until golden brown. Serve with dirty rice.

Pepper-Crusted Prime Rib with Creamy Horseradish Sauce and Crushed Potatoes

Recipe by Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: about 2 1/2 hours
Servings: 4-6

Creamy Horseradish Sauce:

15 ounces crema or sour cream
1/3 cup mayonnaise
2 tablespoons horseradish
2 tablespoons apple cider vinegar
2 tablespoons minced fresh chives
2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt, plus additional, to taste, divided
1/2 teaspoon white pepper, plus additional, to taste, divided
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika

Pepper Rub:

3 tablespoons kosher salt
1 tablespoon ground peppercorn medley
2 teaspoons ground guajillo chili
1 teaspoon dried thyme leaves

Prime Rib:

1 Omaha Steaks Boneless Heart of Prime Rib Roast (4 pounds)
pepper rub
1/4 cup grapeseed oil

Crushed Potatoes:

1 pound baby red skin potatoes
cold water
1 pinch kosher salt, plus additional, to taste, divided
1/4 cup olive oil
2 garlic cloves, minced
2 tablespoons finely minced Italian parsley
ground black pepper

To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, Worcestershire sauce, lemon juice, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 30 minutes.
Preheat oven to 250 F.
In large cast-iron pan, bring grapeseed oil to medium-high heat.
Sear prime rib on all sides until golden brown, 2-3 minutes per side.
Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. Use meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
Rest prime rib 15-20 minutes. Slice to desired thickness.
To make crushed potatoes: Preheat oven to 425 F.
Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
In medium bowl, whisk olive oil, garlic and parsley.
Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
Serve prime rib with crushed potatoes and creamy horseradish sauce.

SOURCE:
Omaha Steaks