Tuesday

Do you ever plan a menu for a week and then you look at your pre-planned menu of the day and say, "Nah, I don't feel like making that or that's not what I want."? Well, that's what happened to me Tuesday. I looked in the freezer to see what struck me. Not much. I was really in the mood to go out and eat. We've been trying to watch our pennies lately and are doing what most people are doing, "trying" to cut back. Going out, even for burgers was not in the budget. Tuesday was the season premier of "American Idol", so I had to be out of the kitchen before showtime! I saw a pack of sirloins and pulled them out to thaw. Our menu was Teriyaki Sirloins Steaks, Balsamic Baby Bellas and Roasted Yukons.

Teriyaki Sirloins - Sprinkle Sirlions with salt, pepper and garlic powder to taste, then sprinkle some teriyaki sauce on them and let them "hang out" for about ten minutes. Grill them or cook them in a pre-heated 450 degree oven until desired doneness. Bast or sprinkle the sirloins with teriyaki sauce during cooking. When done, let them rest for five to seven minutes to let the juices redistribute.

Balsamic Baby Bellas - Use one container of baby bella mushrooms, cleaned and sliced. Add one stick of butter (not margarine) and bellas to a sauce pan, cover and heat over medium low heat. When butter is halfway melted, blend in about one-third of a cup of balsamic vinegar being careful not to break the shrooms! Turn heat to low and let the flavors mingle for about twenty minutes and serve.

Roasted Yukons - Clean about six yukon potatoes (serves 4, and depends on size of Yukons). Place potatoes on large pot and pour in enough chicken broth to go about halfway up the potatoes. Cook covered on medium to medium high heat for about twenty minutes. You want to braise the 'taters. Take the lid off the pot and let the chicken broth off. Once broth has evaporated, lower heat to medium, use a jar or can and split the potatoes being careful not to smash them. Add three tablespoons of butter to pot and salt and pepper to taste. Let potatoes brown and flip and brown them on the other side. You can garnish with chopped scallions or chopped fresh parsley.