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Before you jump to Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the surroundings we are all going to have to make some changes. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. The cooking area is a good place to begin saving energy by going much more green.

Let us begin with something really easy, changing the particular light bulbs. Do this for the whole house, not just the kitchen. The normal light bulbs are the incandescent variety, which should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the advantages is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will end up at a landfill site. Along with different light bulbs, you have to learn to leave the lights off if they are not needed. The kitchen lights especially will often be left on the entire day, just because the family tends to spend a lot of time there. Certainly this also happens in some other rooms, not simply the kitchen. Try keeping the lights off if you don’t absolutely need them, and discover how much electricity you can save.

From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably easy to live green, of course. It’s related to being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad recipe. To make smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad you need 23 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad:

1. You need Whole Boneless Rib-eye
2. Get 2.5-3 lb Whole Boneless Rib-eye, more is okay because you came make sandwiches or use for other meals later)
3. Use Salt, to season
4. Take Pepper, to season
5. Get Special Blend of seasoning (feel free to try your own blend)
6. You need Smashed Loaded Potatoes
7. Use 1 lb. baby potatoes
8. Get kosher salt
9. You need 1/4 c. melted butter
10. Take 3 cloves garlic, minced
11. Take Freshly ground black pepper
12. Take 2 c. shredded Cheddar
13. Provide 10 slices bacon, cooked and crumbled
14. You need Sour cream, for serving, if desired
15. You need Cucumber Salad
16. Take 1/3 c. rice vinegar
17. Get 2 Tbsp granulated sugar
18. You need 1/2 tsp toasted sesame oil
19. Provide 1/4 crushed red pepper
20. Use Mustard Sauce
21. Get 2 tbsp Dijon Mustard
22. Take 100 g Light Sour Cream
23. Get to taste Salt and Pepper,

Steps to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad:

1. For the Rib-eye:
2. Get the Rib-eye to room temp, trim off any excess fat you wish to remove, and pat dry with paper towel. Combine Salt, Pepper and and dry rub seasoning you may have chosen and liberally (as in a lot) rub all over the meat on all sides. Don’t be afraid to load it up as it will create a beautiful crust.
3. Preheat smoker or traeger to 220°. Place rib-eye in and let it be for about 3hrs. Check temp and let it smoke longer (15min intervals) if not at 140° internal temp.
4. Let rest about 15min before carving. I used a meat slicer.
5. For the Smashed Loaded Potatoes:
6. Preheat oven to 400º. Place potatoes in a large pot and cover with two inches of water. Season with salt.
7. Bring to a boil and boil until tender, 15 minutes. Drain until cool enough to handle.
8. Transfer potatoes to a baking sheet. Pour over melted butter, garlic, and season with salt and pepper. Toss until totally combined.
9. Using the bottom of a small glass or jar, smash potatoes into flat patties.
10. Bake until crispy, 20 to 25 minutes more.
11. Top with cheddar and bake until melted, 3 minutes more.
12. Top with cooked bacon, green onions, and sour cream (if using) and serve.
13. For the Cucumber Salad:
14. In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
15. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
16. Chop the peanuts into smaller pieces. Slice the green onions.
17. Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.
18. For the Mustard Sauce:
19. Mix Dijon Mustard and Sour Cream in a saucepan and heat gently until simmering. Season to taste and serve.
20. Plate accordingly, serve and enjoy!

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