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Dry Aged Smoked Prime Rib

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This recipe is the BEST prime rib I’ve ever tasted! Also known as standing rib roast, this beef cut is tender and worth the price per pound. We treated ourselves to Dry Aged Smoked Prime Rib for the Christmas holiday. One bite and I was already planning when we would serve it again.

While a bit of preparation is required, it is worth the effort. The process of dry aging a bone-in prime rib is actually quite easy. After patting the meat dry with paper towels, wrap it in 2-3 layers of cheese cloth and secure with kitchen twine. Store the prime rib on a tray or cookie sheet in the refrigerator for seven days.

When you’re ready to cook it, remove the cheese cloth and apply a heavy coat of kosher salt and fresh cracked black pepper to the outside of the prime rib. Lightly coat the meat with vegetable oil and use your hands to really press the seasoning into the flesh of the beef. The seasoning will form a thick bark or outside crust during the cooking process. (You don’t have to allow the meat to come to room temperature before cooking it.)

Smoked Prime Rib

To get the hickory flavor, prepare the prime rib on a Traeger grill or similar smoker using wood pellets. For this recipe, a 4 lb. bone-in prime rib required two hours of cooking time followed by 30 minutes of resting time before serving. The end result was a tender cut of beef with light smoke flavor. You’ll love the crusted bark!

Use a extremely sharp knife to cut about 3/4″ pieces and serve it alongside creamy horseradish and beef au jus. I suggest serving it to your guests with sautéed asparagus and smashed garlic potatoes.

Why wait until a special occasion to enjoy Dry Aged Smoked Prime Rib? Treat yourself!

4 servings

Serves 3/4" slice

Dry Aged Smoked Prime Rib

Dry Aged Smoked Prime Rib is the best way to serve this tender cut of meat to guarantee incredible flavor.

2 hrCook Time

2 hrTotal Time

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Ingredients

  • 4 lb. bone-in prime rib
  • vegetable oil
  • kosher salt
  • freshly ground black pepper

Instructions

  1. Bring your Traeger smoker or grill to 250 degrees.
  2. Smoke the prime rib roast for two hours or until the internal temperature reads 125 degrees.
  3. Remove the prime rib from the smoke or grill and allow it to rest at room temperature for 20 minute before slicing to serve.

Notes

You may want to trim the excess fat from each slice prior to plating.

7.8.1.2
97
https://onedelightfullife.com/dry-aged-smoked-prime-rib/

Dry Aged Smoked Prime Rib

Gnocchi with Italian Sausage, Yellow Squash and Spinach

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Do you shop at the farmers’ market in your town? Lately, I’ve traveled downtown to the market looking for locally grown vegetables and Kansas sourced meat to use in new recipes. Since becoming a gardener, I’m more interested in knowing where my food comes from and how it is treated before I eat it.

The benefit of shopping local is ten-fold, but some of the primary reasons I enjoy it is because 1.) The produce is organic, larger in size and better in flavor 2.) I’m supporting the livelihood of Kansas farmers and 3.) I enjoy making friends with fellow foodies and talking about recipes.

I prepared Gnocchi with Italian Sausage, Yellow Squash and Spinach after purchasing two yellow squash and a box of fresh pasta from market vendors. Inspired by the ingredients and similar recipe by Gordon Ramsey, I prepared an easy, weeknight meal that was full of flavor and layered in texture. The pasta dish turned out to be scrumptious! I loved the pillowy soft gnocchi (made from potatoes!) with the chunky veggies and sausage crumbles. Consider making it for your family this week!

4-5 servings

Gnocchi with Italian Sausage, Yellow Squash and Spinach

A hearty and healthy meal perfect for using up fresh vegetables.

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 14 oz. gnocchi
  • 1 lb. ground, mild Italian sausage
  • 2 T. olive oil
  • 2 diced yellow squash
  • 3 diced garlic cloves
  • 1/2 bag of baby spinach
  • 1/2 pint of cherry tomatoes
  • Salt and Pepper
  • Shredded Parmesan

Instructions

  1. Brown the ground sausage on medium high until broken down and caramelized.
  2. Remove sausage from the pan and drain on a plate of paper towels.
  3. In a separate pan, add the olive oil over medium heat.
  4. Add the diced yellow squash and stir occasionally until the squash is softened.
  5. Add the diced garlic and stir until incorporated.
  6. Add the spinach, tomatoes, and stir.
  7. Add the drained sausage to the squash, garlic, spinach, and tomatoes. Stir until well mixed and turn the stove on low.
  8. In a large saucepan, bring salted water to a rolling boil.
  9. Add the gnocchi and stir it occasionally for 2-3 minutes until the pasta floats. Using a slotted spoon, drain the gnocchi by the spoonful and add it to the pot of sausage and vegetables. Gently fold it all to incorporate the ingredients.
  10. Add salt and pepper and sprinkled Parmesan on each serving while hot.

Tags

Allergy
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
96
https://onedelightfullife.com/gnocchi-with-sausage-squash-spinach/

Nutrition

Calories

1945 cal

Fat

83 g

Carbs

195 g

Protein

106 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

You could also sprinkle a few ribbons of fresh basil on top of your warm bowl of pasta. I didn’t choose to do that since the gnocchi I purchased was already flavored with spinach and sun-dried tomatoes. If you love tomatoes, add more! Wish this recipe included mushrooms? Don’t have yellow squash but zucchini instead? Trust yourself to swap or add ingredients!

If you make this recipe for two people, you’ll have at least two servings leftover for the next day’s lunch! Of course, let me know what you think of this yummy weeknight meal in the comments below.

Oh, and if you LOVE squash, try my recipe for Buttery Spaghetti Squash with Garlic and Feta. It’s a delightful side dish for any fall season meal.

6 Flavorful Salads with Dried Fruit

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I love a hearty salad and especially appreciate the Panera Bread salads. But at $11 per salad, dining there can get costly! My go-to order at Panera is the Fuji Apple Salad with Chicken. So, to make it myself, I decided to dehydrate apples and create a copycat version. As a bonus, I’m including a round-up of heart-healthy salads from several food blogging friends.

These scrumptious recipes can be made during their week to tote to work for lunch as a lighter dinner option. Enjoy!

Gala Apple Salad with Rotisserie Chicken, Goat Cheese, and Balsamic Vinaigrette Dressing

Made with mixed greens and tossed in balsamic vinaigrette, this salad combines tangy and sweet flavors. My salad recipe is made with dried apples, freshly shredded rotisserie chicken (buy one at the store!), tomatoes, goat cheese crumbles, red onion slices, and almond slices. I also love adding dried cranberries or golden raisins when I want more fruit flavor.

Preparing this salad is as simple as coating a large bowl with your desired amount of homemade balsamic vinaigrette (recipe below), adding the salad ingredients, and using tongs to toss the salad mixture until evenly coated with dressing. I think you’re going to love it!

Gala Apple Salad with Rotisserie Chicken, Goat Cheese, and Balsamic Vinaigrette Dressing

About 1 cup

Balsamic Vinaigrette

This tangy yet slightly sweet vinaigrette can be used as a dressing over almost any salad.

10 minPrep Time

10 minTotal Time

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Ingredients

  • 2 T. Agave Nectar Light
  • 1 T. Dijon Mustard
  • 1/2 tsp. sea salt
  • 1/2 tsp ground black pepper
  • 1/4 balsamic vinegar
  • 1/2 c. olive oil
  • 1 finely diced garlic clove

Instructions

  1. Whisk all of the ingredients together in a bowl.
  2. (You can also add all of the ingredients to a mason jar, add lid, and shake vigorously until well mixed.)
  3. Serve immediately.
7.8.1.2
93
https://onedelightfullife.com/salads-with-dried-fruit/

Nutrition

Calories

1863 cal

Fat

148 g

Carbs

82 g

Protein

85 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Farro Spinach Salad with Dried Fruit and Nuts

Yay! For Food’s salad is described as a sweet and savory vegan salad featuring the healthy whole grain: farro! Marie’s Farro Spinach Salad with Dried Fruit and Nuts recipe brings all the flavor, and it’s nutritious. Farro, a grain that is nutty in flavor but a bit sweet, is high in fiber and a good source of protein and iron. Like rice, it is sold dried and prepared in water until it softens.

Recipe: YayForFood.com

Moroccan Couscous Salad

Contributing food blogger Marlee from ijustmakesandwiches.com, says her Moroccan Couscous Salad is made with dried fruit such as apricots and raisins tossed with a lemon vinaigrette. She suggests serving this cold couscous salad with roasted chicken or salmon. The Mediterranean couscous adds texture to this highly flavorful salad!

Recipe: I Just Make Sandwiches

Apple Fig Walnut Rocket Salad

This recipe is a winner! It combines some of my favorite flavors, including fresh figs. Rhian of hintohealthy.com made it using “crunchy apples, jammy dried figs, earthy walnuts, and peppery rocket (arugula) coated in a garlicky pesto dressing!” Learn how to make this gluten-free, vegan Apple Fig Walnut Rocket Salad for your next brunch or lunch with friends.

Recipe: Rhian’s Recipes

Kale Salad with Apples and Cranberries + Tahini Dressing

The best part of making a salad is that it is versatile. This hearty kale salad made with tahini dressing gets its texture from the leafy bits of kale, pumpkin seeds, chunks of apples, and dried cranberries. All you have to do is combine the ingredients in a bowl and toss it with the dressing! Not a fan of Tahini? You could serve Hint of Healthy’s Kale Salad with Apples and Cranberries with a vinaigrette dressing as well.

Recipe: Hint of Healthy

Roasted Butternut Squash Quinoa Salad

A perfect salad to make during the fall, Cooking Carnival’s Roasted Butternut Squash Quinoa Salad combines the rich flavors of chopped kale, onion, butternut squash, quinoa, pecans, cranberries, and balsamic vinaigrette. I could see making this healthy salad as my entire dinner.

Recipe: Cooking Carnival

Love what you see here and want yet another salad option? If you’re hunting for a mostly fruit salad layered on a bed of fresh greens, you’ll adore my Spinach Fruit Salad with Raspberry Vinaigrette.

I’m always eager to add another fresh salad to my line-up of weeknight stars, so be sure to add your recipe idea to the comments below!

Recent Posts You Might Also Enjoy:

Keto Dinner Recipes That You Can Make in 30 Minutes or Less

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After months of yo-yo eating (we eat what we want when we want only to regret it later and try to eat healthily), we’ve committed to living a Keto lifestyle. If you’re reading this post, you’re either already eating a low-carb diet or would like to make healthier eating decisions.

In my opinion, Keto* is not a diet, it’s a lifestyle. So, our household has decided to get back on the eat-healthier bandwagon and adopt a new standard of better eating. I’m glad we did! Eating better just makes me feel better.

Like me, I’m sure you are strapped for time after getting home to prepare dinner. So, this post includes several dinner recipes that are low-carb and high on flavor that can be made in 30 minutes or less. Thanks to some wonderful fellow bloggers, I’ve created the ultimate line-up of dishes!

My version of Hibachi Steak Lettuce Wraps includes using soft ribeye steak cut into small chunks, then marinated in a soy sauce and canola oil marinade, and later cooked to perfection over medium heat. I prefer to cook my steak to medium-rare or medium. Spooned over romaine or green leaf lettuce, the steak wraps are delicious when combined with shredded carrot, red cabbage, and optional yum yum sauce.

If you’re someone who loves chicken, you’ll love indulging in Low Carb Spark’s Chicken Marsala recipe! If you’d rather swap out the wine for a substitute ingredient, there are smart options provided as well. The pan-seared chicken is smothered in a rich marsala wine mushroom sauce to create a scrumptious, easy weeknight dinner. The best part of this dish is that it is decadent in taste but low in carbs!

Looking for a dinner entree with a kick of spicy heat? Consider preparing Whip & Wander’s Cuban Picadillo, an entree with flavors of Latin American cuisine. The dish is a combination of ground turkey meat, tomatoes, olives, green onions, spices, and plenty of chili peppers, and it goes great when served on a bed of low-carb cauliflower rice.

Sometimes I think I could eat salad for lunch and dinner daily. I love a hearty salad made with ingredients that bring a flavor punch! If you love an Asian salad, then you’ll appreciate Drive Me Hungry’s Healthy Chinese Chicken Salad made with healthy ingredients. Because Jamie doesn’t include fried wonton strips or rice noodles in her recipe, the salad is low-carb. Making it is as easy as assembling the fresh ingredients in a bowl and preparing a shaker dressing made with soy sauce to pour over the salad!

One of my go-to meals almost once a week is preparing a seafood dish because it’s incredibly healthy and can be made in less than 30 minutes. That why I love the idea of Savory Tooth’s Keto Salmon Patties made by creating a salmon mixture, forming it into patties, and then pan-searing until they are crusty on the outside and tender on the inside. Julia also includes a dill-garlic dip to use for dipping (or smothering!) on the crispy salmon patties — the ultimate flavor bomb!

These Keto-inspired recipes are just the line-up you need to create delicious low-carb recipes for the work week. As long as you have the ingredients on hand and prep your workstation in advance, you will be able to get these meals on the table in 30 minutes or less!

Want a refreshing yet healthy drink to add to your meal? Try my Cucumber Mint Detox Water! Or perhaps you’re craving dessert after dinner? Give my Mixed Berry Popsicles with Coconut Water a try, a healthy alternative to ice cream.

I’d love to hear what you think of these recipes in the comment section below. Share your thoughts!

*Be sure to research the Keto diet and ask your doctor if it is right for you.

 

Smothered Green Chili Burritos

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Do you love cheese? Do you love spicy food? Then you’re going to love Smothered Green Chili Burritos made with two kinds of cheese, grilled peppers, and low-fat ground turkey!

My original intention was to make cheese enchiladas, but I got the idea to make smothered burritos after locating a few key ingredients in my refrigerator and pantry. I consider this recipe to be low-carb since it used lean ground turkey and low-carb tortillas, but to be honest, it is loaded with decadent cheese so I’ll let the jury decide! (The green chili sauce recipe is an adaptation of one I saw on From Valerie’s Kitchen. My complete recipe version uses so many swaps it’s become my own.)

To make the burritos, it’s as easy as stuffing the tortillas with filling, placing them seam-side down in an oil sprayed baking dish, and smothering them with homemade green chili sauce and warm queso and baking them! Once removed from the oven and slightly cooled, you can add additional toppings such as diced tomatoes and green onion and cilantro leaves. If you like black olives or sour cream, heck, add those as well!

You’ll need a knife and fork!

Depending on your heat tolerance, you could add hot sauce to any step of this recipe. The green chili peppers (de-seeded) bring enough heat to the dish for most people but I enjoyed adding a few dashes of hot sauce to the sauce. I used 5-6 chili peppers (purchased during a popular Hatch green chili sale at a local nursery and later grilled and cooled) and chopped them up into small bits. You don’t have to use grilled chilis and can make this recipe with canned, diced green chilis as well.

Later, I used the diced chili to make the sauce to smother the burritos with AND for the filling, a real flavor punch!

The burritos were delicious! I knew I had a hit recipe on my hands when my boyfriend said, “This is in the top 3 recipes you’ve made this year! You need to write this one (recipe) down.” In my house, that’s a win!

I used 8″ round, low-carb tortillas to make this recipe and about 7 burritos fit in a 13″x9″ glass pan. Because I used grilled green chilis, the sauce took on a brown-green color.

The sooner you get started, the sooner you can eat! I know you’re going to love this dinner made in under an hour. Let me know if your family enjoys them as much as mine does by leaving a comment below!

7-8 burritos

Smothered Green Chili Burritos

You'll love these cheesy and spicy green chili burritos served warm from the oven!

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

  • Green Chili Sauce:
  • 2 T. vegetable oil
  • 3 T. flour
  • 1 c. chicken broth
  • 3 seeded and diced grilled green chilis
  • 1 tsp. cumin
  • 3 dashes hot sauce
  • heavy pinch salt
  • pinch black pepper
  • Burrito Filling:
  • 1 lb. 90/10 ground turkey
  • 2 diced seeded grilled green chilis
  • 1/2 c. shredded Mexican cheese mix
  • 1/2 c. sour cream
  • heavy pinch salt
  • pinch black pepper
  • Queso Sauce:
  • 3 oz. of Rotel®
  • 4 oz. of Velvetta®
  • Extra Ingredients:
  • 1/4 c. shredded Mexican cheese mix
  • Diced green onion for garnish
  • Diced tomatoes for garnish
  • 1 1/2 T. cilantro leaves for garnish
  • 8" low-carb tortillas (7-8)

Instructions

  1. Preheat oven to 350 degrees. Spray a 13"x9" glass plan with cooking spray and set aside.
  2. To Prepare Green Chili Sauce:
  3. Add vegetable oil to saucepan and bring to low heat. As soon as you smell the oil heating up, add the flour until it become a paste-like consistency. Then, whisk in the chicken stock until completely smooth. Add in the remaining ingredients and bring the sauce to medium-high heat. Continue to whisk occasionally until thickened. Set aside when the sauce is thickened.
  4. To Prepare Queso:
  5. Add the Rotel® and Velvetta® to a small glass bowl and cover with plastic wrap. Microwave 15 seconds and remove to stir with a spoon. Return bowl to the microwave and continue this cook/stir method until the cheese reaches a smooth consistency. Add Rotel tomato liquid to thin it out if necessary.
  6. To Prepare Burrito Filling:
  7. Cook the ground turkey in a skillet until completely browned. You shouldn't need to drain grease from it since you're using a 90-10 mix.
  8. In a large bowl, combine all the burrito filling ingredients including the crumbled ground turkey and mix well.
  9. Fill each tortilla with filling (make a heaping log shape of filling) and then roll the sides of the tortilla towards the middle, then roll the burrito away from you to finish it. Add each burrito seam-side down to the prepared, glass baking dish in a row-like formation.
  10. Cover the burritos with the chili sauce, queso, shredded Mexican cheese, and heat in the oven for 20-25 minutes until the exposed corners of the burritos are golden and the sauce has slightly darkened.
  11. After allowing the burritos to cool a few minutes, garnish them with toppings and serve warm.

Notes

You could swap the ground turkey for any meat of your choice. You could also use flour or large corn tortillas instead of low-carb ones.

Tags

Allergy
seafood free
treenut free
mustard free
7.8.1.2
91
https://onedelightfullife.com/smothered-green-chili-burritos/

Nutrition

Calories

3590 cal

Fat

108 g

Carbs

411 g

Protein

240 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Chicken Parmesan Meatballs

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Today, I turn over a new leaf. My goal is to prepare meals for the upcoming work week! The challenge? To make all of our meals low-carb.

After snagging marked down ground turkey from Target ($2 off!), I knew I had the base for what would become delicious Chicken Parmesan Meatballs hot from the oven!

This recipe is incredibly simple to prepare and includes easy clean-up, a win-win, right?! I know you’re a hard-working, busy home cook and the last thing you need is a complicated dinner recipe. I can help!

Begin by setting out all of your ingredients, grab necessary utensils including a large mixing bowl, and preheat your oven to 400 degrees. Then, all you need to do is mix all of the ingredients (except the sauce and some of the cheese) with your hands in the large bowl. Spray a foil-lined baking sheet with cooking spray. Later, place medium size meatballs on the baking sheet, top with jarred spaghetti sauce and a bit of shredded parmesan.

Feel free to add more sauce than I did, if you prefer.

Bake the meatballs at 400 degrees for 15 minutes. Then, remove the meatballs from the oven and cover in a tablespoon of more spaghetti sauce and a heaping amount of shredded mozzarella, and a bit more shredded parmesan. Return the baking sheet to the oven, but turn the oven setting to broil. Watch the meatballs closely and remove them once the cheese is bubbly and golden brown.

The meatballs slide off the foil easily.

You could garnish with more chopped fresh parsley if you would like to add color! Either eat the meatballs by themselves or add them on top of a bowl of pasta and more spaghetti sauce. The Chicken Parmesan Meatballs could also be served inside a toasted, halved baguette to make it into a sandwich. (We’re really trying to eat low-carb meals so we nixed that idea, but boy would it be scrumptious! While these meatballs have bread crumbs, we’re not serving ours on pasta or as a sandwich thus cutting significant carb intake.)

Add these meatballs to your spaghetti sauce for dinner pasta or eat them individually as a hearty small plate.

When the work week leaves you feeling drained and you can’t find the energy to make dinner, Chicken Parmesan Meatballs is a grab and heat-up dinner option that goes well over al dente pasta or inside a crusty bread baguette!

Ingredients

  • 1 lb. ground chicken
  • 1/2 c. Italian bread crumbs
  • 2 T. chopped onion
  • 2 T. chopped fresh parsley
  • 1/2 c. shredded parmasen
  • heavy pinch of kosher salt
  • heave pinch of ground pepper
  • 1 clove of garlic chopped
  • 1 T. Italian seasoning
  • 1 egg whisked
  • Jarred spaghetti sauce
  • 1 c. shredded mozzarella

Instructions

  1. Preheat the oven to 400 degress.
  2. Line a baking sheet with foil and spray the foil with cooking spray.
  3. Mix all of the ingredients, expect the spaghetti sauce and mozzarella, in a large bowl by hand until well incorporated.
  4. Form medium sized meatballs by hand and place on the foil lined baking sheet.
  5. Top each meatball with about a teaspoon of spaghetti sauce and lightly sprinkle parmesan on top.
  6. Bake the meatballs for 15 minutes.
  7. Remove the meatballs from the oven, top with more sauce and add a heaping amount of mozzarella on top of each one. Set the over to broil.
  8. Broil the meatballs on the top shelf for 1-2 minutes until the cheese is bubbly, golden brown.
  9. Serve the meatballs warm or add to pasta with more sauce.
7.8.1.2
88

https://onedelightfullife.com/chicken-parmesan-meatballs/

Nutrition

Calories

2489 cal

Fat

71 g

Carbs

177 g

Protein

173 g

Click Here For Full Nutrition, Exchanges, and My Plate Info