Creole Ribeye with Mushroom Cream Sauce
This simple ribeye steak is more creamy and savory than any you've had before. Firehouse Grub…Get Recipe
This one-pot meal is quick, delicious and makes for easy cleanup. Tony’s Creole-Style Ranch Dressing keeps the meat moist and provides lots of flavor. You have to try this recipe by James Beard Award-winning Chef Virginia Willis.
1 Cup Panko Breadcrumbs
Zest of 1 Lemon (Optional)
2 Tablespoons Fresh Parsley, Chopped
1 Clove Garlic, Chopped
Pinch of Tony’s Original Creole Seasoning
1 Teaspoon Olive Oil
1 Bag (15 Ounces) of Chickpeas, Drained
1 Pound Asparagus, Trimmed
3 Tablespoons Tony’s Creole-Style Ranch Dressing
24 Ounces Boneless, Skinless Salmon Filet or 4 Boneless Skinless Chicken Breasts
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