Welcome to my Monday feature.
My menu plan this week kind of hinges on the weather. We are expecting lots and lots of rain.
I think I am prepared. Fridge, freezer and pantry are stocked.
Our biggest concern is loosing power!
Pork Chops, Rice w/Cream Gravy and Black Eye Peas
Ranch Steak Bruschetta Salad
Mexican Chicken, Spanish Rice and Guacamole
Oven Baked Mac and Cheese
Fresh Catch and Veggies
Bar B Que Chicken, Ranch Style Beans, Cole Slaw
Date night (it's payday week)
And here's Devon's
6 tablespoons ranch dressing
1½ tablespoons prepared horseradish
1 tablespoon freshly ground black pepper
2 teaspoons ground coffee
1½ teaspoons ground cumin
1½ teaspoons ancho chile powder
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
¼ cup chopped shallots
¼ cup chopped fresh basil
¼ cup chopped bottled roasted red bell peppers
1 tablespoon fresh lemon juice
12 cherry tomatoes, halved
6 cups loosely packed arugula
12 (1-ounce) slices French bread, toasted
Combine dressing and horseradish in a small bowl; cover and chill.
Combine black pepper, coffee, cumin, and chile powder. Rub both sides of steaks with pepper mixture; let stand 10 minutes. Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 7 minutes.
Combine shallots, basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
Arrange 1 cup arugula on each of 6 plates; top each serving with 2 toast slices. Cut steaks diagonally across grain into thin slices. Divide steak evenly among toast slices; top each serving with about 2 tablespoons tomato mixture. Drizzle each serving with about 1 tablespoon dressing mixture. Serve immediately. Yield: 6 servings.
Many thanks to Author Jackie Layton for introducing me to Devon Delaney
Click Here to visit Jackie's Author page
Click Here to visit Devon's Author page.
Join me on Friday for my regular feature On The Rustic Dinner Plate my weekly recap of what I ended up cooking.
Let's see if I manage this week to stick to my Menu plans.