Ingredients
Scale
- 4 beef tenderloins
- 1 tablespoon creole seasonings
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- extra virgin olive oil
- steak sauce
For the Stuffed Potatoes:
- 4 Idaho potatoes
- 1 stick butter, unsalted, melted
- 1 cup jack cheese, grated
- 1 cup cheddar cheese, grated
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon of creole seasoning
- sour cream
- green onions
- extra virgin olive oil
- aluminum foil to wrap potatoes
For the Garlic Cheese Bread:
- 1 loaf of french bread, sliced in half
- 5 cloves garlic, minced
- 1 1/2 cups jack cheese, grated
- 1 1/2 cups sharp cheese grated
- 1 cup mozzarella cheese, grated
- 1/2 cup mayonnaise
- 1/2 cup cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 1 teaspoon black pepper
- 1 teaspoon creole seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- parsley to garnish
For the Chopped Salad with Buttermilk Ranch Dressing:
- 1 head romaine lettuce, chopped
- 1 cucumber, peeled is non organic, seeded, diced
- 2 cups tomatoes, seeded, chopped
- 2 cups organic garbanzo beans, drained, rinsed
- 1 cup bell peppers, diced
- 1/2 cup peperoncini, sliced
- 1/2 cup red onion, sliced
- 4 eggs, boiled, peeled, sliced
- parmesean cheese, grated
- pinch of black pepper
- pinch of creole seasoning
For the Creole Buttermilk Ranch Dressing:
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1/3 cup sour cream
- 2 teaspoons fresh thyme
- 1 1/2 teaspoons black pepper
- 1 teaspoon onion powder
- 1 teaspoon creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
Instructions
- To prepare the steaks, rinse well, pat dry. Pour about 2 tablespoons of olive oil over steaks, rub in.
- Mix seasoning blend together. Season with seasoning blend on all sides. Marinate steaks for about 2 hours or overnight if desired.
- To grill steaks place on grill and cook for 6-8 minutes per side. Allow to rest 5 minutes before serving.
For the Stuffed Potatoes:
- To prepare stuffed potatoes preheat oven to 375 degrees. Rinse potatoes well, dry, prick potatoes with fork all over. Mix seasoning blend together.
- Place each potato on a piece of foil, drizzle with olive oil, rub olive oil into potato skin, season with seasoning blend.
- Wrap potatoes in foil, place in oven and bake for 1 hour to 1 1/2 hours, until potatoes are tender when pricked with a fork.
- Remove from oven, cut a slit into potato through foil leaving about two inches from each side. Take both hands and press potato on each side to pop open potatoes, remove excess foil.
- With a fork, mash up the inside of the potato, season with seasoning blend, add melted butter, top with cheese, sour cream and green onions.
For the Garlic Cheese Bread:
- To prepare garlic cheese bread. Preheat oven to 375 degrees.
- Mix all ingredients together well. Slice bread in half lengthwise, divide cheese mixture between both bread halves, spread evenly.
- Bake at 375 for 12 minutes, broil for 3 minutes. Remove from oven, sprinkle minced parsley on top of bread.
- Allow to cool slightly, cut into big slices.
To Prepare the Buttermilk Ranch Dressing:
- To prepare the salad dressing dressing, in a medium bowl whisk everything well, refrigerate until ready to use.
To Prepare the Salad:
- To prepare the salad, rinse all the vegetables, spin dry in a salad spinner.
- Place lettuce on the bottom of a big tray, top with all vegetables, season with a little pepper and creole seasonings, toss with dressing right before serving.
Nutrition
- Serving Size: 4