First, i want to announce the winner for Stephanie O’Dea’s More Make It Fast, Cook It Slow Cookbook.
Using Random.Org, the lucky winner is: #72 Helen!!!
Congratulations, Helen. I will email you directly to get your contact information.
Now…I had planned on doing another review and giveaway today, but because we just returned from an amazing week of skiing in Deer Valley, Utah, I have not quite gotten my act together yet to give my review of Diane Eblin’s book, The Gluten Free Diner, it’s proper due.
I love that lady. I really do. I wish she was part of my family. Well, I will re-phrase that. I actually feel like she already is. And, I want to make sure I can devote the right amount of time to try and portray to you how awesome that she and her E-book really are. So her review will be going up next Thursday.
Right now, my house is in it’s typical state of post-vacation dis-aray – laundry piles waiting in line for their turn at a whirl in our dirt collector, a refrigerator sitting relatively empty, and a pile of mail that hopefully is harboring happy news on top of all of those sad and lonely bills.
All of that, however, waited patiently as I prepared for one of my favorite gluten free blogging friends to show up on my doorstep. Shirley Braden, of gfe-gluten-free easily, and her husband, Mr. GFE (and incidentally one of the sweetest and kindest men in the world) just came for an overnight visit while on an adventure for the books that involved helping a friend move from Virginia to Arizona.
To hear them tell the stories of driving the Monster Truck (and that is the nice name), filled to the rim, across the country on what was SUPPOSED to be a 3 day excursion, it makes you wonder how they even made it to our desert state alive. Shirley started a slight run-down of their antics on her most recent blog post involving the top 10 GFE Discussion Posts. So far she has shared a Giant Peach (and yes, she swears that is what it really is), a poisonous meal, and the truck that nearly killed them.
I cannot tell you in words what a wonderful time our family had with the GFE couple. They are such an incredible hoot to hang with and we just had so much fun. My boys fell in love with them, and my littlest took an immediately liking to Mr. GFE! In fact, I am a little surprised that he was not hiding in his suitcase this morning as they headed off to the airport.
They were perfect house guests. And, if they had just done my laundry, filled my refrigerator, and sorted my mail, I think I would have invited them to live with us forever.
So, today, I will leave you with the easiest Prime Rib Recipe ever, and, incidentally, also what I served for dinner last night. And although I really meant to take a photo of our meal, I was having just too much fun to stop and disrupt the moment. But, the photo above looks just like our dinner did. I promise.
Easy Prime Rib Recipe
Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, STRESS-FREE
1 4 – 5 pound boneless rib roast (Choice or Prime cut) – leave standing at room temperature for at least 2 hours before cooking
1 Tbsp Celtic Sea Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
2 tsp Garlic Salt
2 tsp Cracked Fresh Pepper
1 tsp Paprika
1. Preheat oven to 450 degrees.
2. Combine all spices in a bowl. Press mixture evenly over entire roast on all sides. Place roast in large roasting pan on a rack.
3. Insert an oven safe digital thermometer into the center of the roast. Place pan in oven at 450 degrees for 25-30 minutes. You may want to check and make sure roast is not browning too quickly. You can cover loosely with foil if so.
4. Lower temperature to 350 degrees and continue cooking until thermometer reaches about 128-130 for medium rare or 135-140 for medium, about 45 minutes to 1 hour longer.
5. Remove from oven and let sit for at least 20 minutes before carving.