INGREDIENTS:

• 5 lb Bone-in ribeye roast
• ¼ cup mix of onion salt, seasoned salt, and garlic powder

INSTRUCTIONS:

1. Mix up 1 tablespoon + 1 teaspoon each of onion salt, seasoned salt, and garlic powder, for a total of 1/4 cup of seasoning mix.
2. Pat the seasoning mix on both ends of the roast as well as the fat side. (The salt may not stick as well on the fat side, but don’t worry about it.)
3. Preheat the oven to 500°F.
4. Set the seasoned roast on a roasting rack, bone-side down and fat-side up. Place the rack in a large roasting pan, and insert your meat thermometer into the middle of the roast.
5. Place the roast into the preheated oven, uncovered, and cook for 5-6 minutes per pound.
6. Then shut the oven off completely, and DO NOT OPEN THE OVEN DOOR FOR TWO HOURS. 
7. After two hours, check the temperature of the meat. If your thermometer reads 135-140°F, it’s done! (If it isn’t quite to temp yet, just put it back in the oven at 375°F until it’s done.)

CREAMY HORSERADISH SAUCE

1. 1 cup heavy cream
2. A pinch of white pepper, or to taste
3. 1 dash Tobasco hot pepper sauce (optional)
4. 3 tablespoons prepared horseradish

DIRECTIONS

1. Whisk the cream in a mixing bowl until it forms stiff peaks.
2. Season with the white pepper, hot sauce, and horseradish.
3. Stir gently until just combined, and serve alongside your delicious prime rib!

Ingredients

• 1 1/2 c . 100% unfiltered apple juice , preferably organic
• 1 1/2 lbs . (or 6 medium) chicken thighs, skinless
• salt and pepper

Instructions

• Heat a deep pan over medium heat.
• Add the juice first and bring to a low boil.
• Add in the chicken and sprinkle the meat with salt and pepper.
• Lower everything to a simmer and cover the pan, cooking for 15 minutes.
• Flip the chicken over.
• Partially cover the pan and cook for another 15 minutes.
• Pop the lid up so that a significant amount of steam can escape, allowing the apple juice to reduce down and thicken (the heat should be high enough that the juice is bubbling softly).
• Cook for another 10-20 minutes until the juice is thick and syrupy, turning the chicken every 10 minutes or so.
• Watch it closely for the last 2-3 minutes, as it can burn quickly.
• Remove from heat once the chicken is cooked through and the juice resembles honey in consistency.

Ingredients:

• 1½ lbs. chicken breasts
• ½ tsp. salt
• ¼ tsp. pepper
• 1 cup jarred pesto I used Mezzetta
• ¼ cup salted butter
• ½ lemon

These items don’t get added until the end

• 1 lb. rotini cooked and drained
• ½ cup parmesan
• 2 cups shredded mozzarella
• ¼ tsp. dried basil to garnish

Instructions:

• Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
• Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
• Near the end of the cooking time, cook the pasta according to the package directions and drain well.
• Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
• Serve and enjoy!