Smokey's Succulent Rib Eye Steak

Having recently enjoyed a wonderful turkey dinner, almost one week ago, we were craving a nice big and juicy steak!  

Although, we love going to our favorite restaurants for a nice cut of Prime Rib, we also enjoy dining at home, especially with my husband's Rib Eye Steak.  His steaks are always cooked to a perfect medium temperature and each bite almost melts in our mouths.

Our preparation time is merely a couple of minutes and cooking is only another 30 minutes.

We only use a few ingredients, which include:

(We decided to switch our pepper from regular pepper to Ground.  However, either is fine)

• 2 Rib Eye Steaks
• 2 Tbsp. Olive Oil
• 1/2 tsp. + 1/2 tsp. Garlic Powder
• 1/2 tsp. + 1/2 tsp. Onion Powder
• 1/2 tsp. + 1/2 tsp. Paprika
• 1/8 tsp. + 1/8 tsp. Ground Pepper

We'll begin by lining our pan with Aluminum Foil, spraying with Cooking Spray, and preheating our oven to 350F.

We'll then, sprinkle 1/2 tsp. of our Garlic Powder, 1/8 tsp. of our pepper, 1/2 tsp. of our Onion Powder, 1/2 tsp. of our Paprika, will flip, and will sprinkle the other side with the remaining amount of spices.

Next, we'll pour our Olive Oil over both steaks and will place in our oven, cooking for 15 minutes.

After our steaks have baked for 15 minutes, we'll remove from our oven, will flip, and will, once again, return to our oven for another 15 minutes.

Now, we'll remove our steaks from our oven and will allow them to rest for 5-10 minutes.

TIP:  Having our meat rest for any amount of time will allow for less juice to escape when cut. Therefore, offering a juicier and tastier steak.  

Voila!!

Wow!  Our hearty meal is ready in a matter of 30 minutes!

 Our large, juicy, and tasty Rib Eye Steaks are ready to be served.

We enjoy our steaks at a medium temperature, so that we may taste its flavors and juices. 

This steak is one of our favorites, especially when served with Asparagus.  😋

We hope you enjoy our Hearty Rib Eye Steaks as much as we do.  

From our kitchen to yours ~

Enjoy!

Smokey's Low-Carb Shrimpy (Cauliflower) Fried Rice

We're keeping with our Asian theme from the last two weeks, until our Asian Food cravings subside. 😏

We've been meaning to simulate fried rice and finally decided to create our dish.

Instead of using grains of rice, we decided to try our hands with Cauliflower.  Since we don't have a food processor, the cutting of the Cauliflower did take us about 10 minutes. 

Maybe, Santa will buy us a food processor shortly, which would decrease our preparation time.  😆 

Our Shrimp Fried Rice actually tastes JUST like rice!  The onions, Sesame Oil, and Soy Sauce seemed to have tricked our tastes buds into thinking our cauliflower was rice.

Our preparation time was 15 minutes, while our cooking time was another 12-15 minutes.

The ingredients used this week include:

• 4 Tbsp. Sesame Oil
• 3 Tbsp. Soy Sauce
• 2 Cups of Cooked and Tailed Shrimp
• 2 Eggs
• 1 Head of Cauliflower
• 1 Chopped Onion
• 1 Large Can of Mushroom
• 1 Tbsp. Chives (more if desired)
• 1 tsp. Minced Garlic
• 1/2 tsp. Ground Pepper

We'll begin by cutting and coring our cauliflower.  

Since we don't have a food processor, this was the longest part of the recipe, especially, since we tried to cut our cauliflower down to "rice-sized" pieces.

We'll then, place our cauliflower aside and will next, chop our onions with our One Second Slicer, which we purchased at Amazon.com.

We LOVE this One Second Slicer. My mom bought us one, years ago and we haven't used a knife to cut our vegetables since. 

This slicer saves us so much time and is just the best cutting tool!

We'll now, warm 2 Tbsp. of our Sesame Oil in our pan on medium heat.

We'll then, add our onions, garlic, will cover and cook for about 5 minutes, or until our onions are translucent.

Next, we'll beat our eggs and will add to our onion mixture.

We'll then, scramble our eggs, by stirring frequently, from one side of the pan to the other, and will place aside.

Next, we'll add the remaining 2 Tbsp. of Sesame Oil, cauliflower, shrimp, mushrooms, Soy Sauce, chives, and pepper to our pan, will stir, cover, and cook on medium high heat for another 5 minutes.

We would like our Cauliflower to be softened, but not mushy. 

So, by cooking on medium high heat for only 5 minutes, our cauliflower should merely steam, instead of fully cooking.

We'll now stir our cauliflower mixture, add our egg and onions, and will once again stir until all of our ingredients have been fully blended.

Voila!!

Our Cauliflower Shrimp Fried Rice is ready to be devoured!

It's amazing how our cauliflower can mimic the scent and flavor of  actual fried rice!

Our neighbor claimed to have smelled our Fried Rice cooking, and came over for a visit to have a taste.  She also loved our new dish and also stated how our cauliflower tasted like rice.  

We hope you're like our neighbor and will also enjoy our "Fried Rice."

From our kitchen to yours ~

Enjoy!!