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A Festive Meal to Remember

Make your perfect holiday story complete by serving one of the best holiday dinners you’ve ever enjoyed. A prime rib roast paired with savory toppings is guaranteed to earn rave reviews from the whole family. Add easy gourmet sides and a holiday dessert to create a memorable meal that may well become a new holiday tradition. Best of all, it’s even easier than you may expect.

Upscale side dishes can make the meal complete. If you’re short on time or want to eliminate some of the fuss, you can take almost all the work out of a holiday dinner by using prepared side dishes from Omaha Steaks. Options like Brussels Sprouts with Bacon and Shallots, Roasted Root Vegetables or Roasted Garlic Mashed Potatoes can lend a special touch to your holiday feast.

No festive feast is complete without dessert, and individual-sized Sticky Toffee Pudding Cakes are a perfect solution. They’re made with real, premium ingredients, so all you need to do is pop them in the microwave straight from the freezer.

Find more recipes for a holiday dinner to remember at OmahaSteaks.com.

Horseradish Cream

Active time: 30 minutes

Total time: 30 minutes

1/2       cup mayonnaise

3          tablespoons prepared horseradish

1          tablespoon white vinegar, plus 1 teaspoon

1          teaspoon kosher salt

1/8       teaspoon cayenne pepper

1/8       teaspoon black pepper

1/2       cup heavy whipping cream

In medium mixing bowl, whisk together mayonnaise, horseradish, vinegar, salt, cayenne and black pepper. Whip cream to soft peaks using stand mixer. Gently fold into mayonnaise mixture. Chill until ready to serve.

Reverse-Seared Prime Rib Roast

Active time: 30 minutes

Total time: 4 days

4          pound Omaha Steaks Bone-In Frenched Prime Rib Roast

any variety Omaha Steaks Rub

Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.

When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan. Roast 3 hours and 15 minutes, or to internal temperature of 120-125 F. Let roast rest 30-45 minutes.

Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

Tip: For easier carving, trim roast from bones prior to cooking. Stand rib roast on end so ribs are pointed up. Using sharp knife, cut along bone, being careful not to cut into roast. Tie roast up with butcher’s twine to hold it together while cooking.

Reverse-Seared Chateaubriand

Active time: 30 minutes

Total time: 4 days

2          pound Omaha Steaks Chateaubriand Roast

any variety Omaha Steaks Rub

Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.

When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan. Roast 2 hours, or to internal temperature of 120-125 F. Let roast rest 30-45 minutes.

Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

Figgie Onion Jam

Active time: 30 minutes

Total time: 1 hour

2          tablespoons unsalted butter

1          medium red onion, peeled and diced into 1/4-inch pieces

1          cup dried black Mission figs, stems removed

1          cup water, divided

1/2       cup balsamic vinegar, divided

1/2       cup sugar

3/4       teaspoon salt

1/4       teaspoon black pepper

1/4       teaspoon vanilla extract

In 4-cup sauce pot, melt butter over low heat. Add onions. Cover and cook on low 15 minutes until onions have softened. Add figs, 1/4 cup water, 1/4 cup vinegar, sugar and salt. Cover and cook on low another 15 minutes until figs have softened.

Remove pot from heat and add black pepper and vanilla extract. Pour into blender or use immersion blender to process until smooth. Add remaining water and vinegar to blender for smoother jam or leave as-is for a more chunky texture.

Reverse-Seared Roasting

The reverse searing method can lead to a well-browned holiday roast with an evenly cooked interior that’s tender and flavorful.

  1. A day before cooking, dry brine or season roast and leave it uncovered in the refrigerator to develop crust and flavor. This dries the outside of the roast and forms a layer that allows even browning while locking in moisture.
  2. Place roast in the oven at a low temperature to cook evenly from edge to edge. Take it out at an interior temperature of 5-10 degrees below desired finished temperature; it will cook a little more while resting and during searing.
  3. Remove from oven and sear roast in a broiler, grill or hot pan to create the crust.

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Happier, Healthier Holidays

The holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry.

Depriving yourself of your favorite holiday treats isn’t only unpleasant, it’s also unnecessary. Many experts recommend that instead, you focus on building a healthier lifestyle through a well-balanced, long-term eating plan. For example, Atkins offers a balanced approach with foods containing fiber-rich and nutrient-dense carbohydrates, as well as good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars. When preparing your holiday menu, look for recipes that contain adequate protein, healthy fats and high-fiber carbohydrates, and you’ll be able to enjoy the flavors of the season without guilt.

Learn more about the benefits of a balanced, low-carb approach to eating at Atkins.com.

Garlic Rosemary Pork Loin

Recipe courtesy of “Atkins: Eat Right, Not Less”

Prep time: 15 minutes

Total time: 1 hour

Servings: 4

1          pound boneless pork loin

olive oil cooking spray

1          tablespoon Dijon mustard

3          garlic cloves, minced

2          tablespoons fresh rosemary, thinly sliced

 

Heat oven to 350 F.

In small skillet over medium heat, cook pork loin, fatty-side down, 4-5 minutes to brown top and render some fat.

Coat 7-by-11-inch baking dish with cooking spray. Place pork loin in dish.

In small bowl, combine mustard, garlic and rosemary; stir well. Spoon mixture over pork. Transfer to oven and bake 45 minutes-1 hour, until loin is cooked through but still slightly pink in center.

When pork is cooked, let rest 5 minutes before slicing. Slice and serve immediately.

Less is not more

If you’re looking for more inspiration, tips and recipes, try finding additional resources such as “Atkins: Eat Right, Not Less: Your Guidebook For Living a Low-Carb and Low-Sugar Lifestyle.” Filled with 100 whole-food, low-carb recipes and simple solutions, the new book contains a variety of meal plans, low-carb takes on classic foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program.

Sweet Potato-Pumpkin Puree

Recipe courtesy of Atkins.com

Prep time: 20 minutes

Total time: 1 hour, 20 minutes

3          large egg whites

5          tablespoons sugar substitute, divided

1/2       cup half pecans

1 1/2    pounds sweet potatoes, peeled

1/4       cup unsalted butter stick

1/2       cup heavy cream

1/2       teaspoon salt

1/2       teaspoon pumpkin pie spice

1/2       teaspoon cinnamon

15        ounces pumpkin (without salt, drained, cooked and boiled)

Heat oven to 250 F. Lightly butter baking sheet.

In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside.

While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute.

Transfer potato mixture to serving dish and cover with meringue topping.

Salted Caramel Cheesecake Bites

Recipe courtesy of “Atkins: Eat Right, Not Less”

Prep time: 10 minutes

Total time: 1 hour, 10 minutes

Servings: 18

1/2       cup heavy cream

1/3       cup plain protein powder

2          tablespoons stevia

6          ounces cream cheese, at room temperature

1/3       cup chopped almonds or macadamia nuts

1          tablespoon sugar-free caramel syrup

1          teaspoon vanilla extract

1/8       teaspoon xanthan gum (optional)

1/4       teaspoon sea salt or sea salt flakes

In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl.

Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly.

Cover tray that will fit into freezer with sheet of wax paper. Using soup spoon, scoop mixture onto tray, making 18 mounds. Alternatively, use two silicone candy molds or empty ice cube tray coated with olive oil spray and press cheesecake mixture into 18 molds. Sprinkle with sea salt.

Freeze at least one hour before serving.

Note: Can be stored in freezer up to 1 month.

Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.

Photos courtesy of Getty Images (Garlic Rosemary Pork Loin, Sweet Potato-Pumpkin Puree)

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Christmas Cookie Party Perfection

The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these festive Red Velvet Crinkle Cookies. Along with those tasty treats, don’t let your guests go thirsty. Add peppermint extract to a slow cooker hot chocolate so guests can sip and be merry throughout the party.

Find more holiday recipes at McCormick.com.

Red Velvet Crinkle Cookies

1 2/3    cups flour

1/3       cup unsweetened cocoa powder

1 1/2    teaspoons baking powder

1/4       teaspoon salt

1/2       cup (1 stick) butter, softened

1 1/4    cups granulated sugar

2          eggs

1 1/2    teaspoons McCormick Red Food Color

1          teaspoon McCormick Pure Vanilla Extract

1/2       cup confectioners’ sugar

nonstick cooking spray

In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.

Heat oven to 350 F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray.

Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Slow Cooker Peppermint Hot Chocolate

1/2       gallon (8 cups) whole milk

1          can (14 ounces) sweetened condensed milk

(Family Features)

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