Menu Monday

 

Welcome to my Monday feature.

Today I am sharing a recipe my friend Jackie Layton posted on her blog.  

Scroll down below the menu to jump ahead to . . . 

Ranch Steak Bruschetta Salad Author Devon Delaney

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! 

The Menu 

Saturday 

Pork Chops, Rice w/Cream Gravy and Black Eye Peas

Sunday 

Ranch Steak Bruschetta Salad

Monday 

Mexican Chicken, Spanish Rice and Guacamole

Tuesday 

Oven Baked Mac and Cheese

Wednesday 

Fresh Catch and Veggies 

Thursday 

Bar B Que Chicken, Ranch Style Beans, Cole Slaw

Friday 

Date night (it's payday week) 

And here's Devon's 

Ingredients

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)

Cooking spray

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

Preparation:

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.

Bon Appetit 

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