Killer Chops and Filet Mignon

Another day of job orientation’s done. I have never watched 6 hour videos in 2 consecutive days. I should have brought popcorn and soda with me 😀 . It surely made my back sore. Hey, I’m not complaining…just saying. In today’s economy, you’re lucky if you still have a job and even luckier if you find one.

I’m glad hubby took me out to one of my favorite restaurants in Sac town for dinner (back pain gone like magic)!!! With these killer chops and filet mignon, who wouldn’t forget all the pain in the world? The rolls are the best I have. Find them at Logan’s Roadhouse near you. ♥ Doreen


Colorful Vegetarian Delight

Craving  for a healthy vegetarian treat? This easy to make stir-fry veggies is a way to go. All you need are:

2 tsp olive oil    * lower risk of stroke




1/2 – 1 whole medium size    * good source of antioxidants





green onions    * reduce inflammation and risk of developing cancer





3 gloves garlic     * mini store-house of minerals





1 red, 1 yellow bell pepper     * excellent source of vit A & C  (antioxidants)





18 oz sliced mushrooms, a no cholesterol protein substitute





To taste, sprinkle with:


1 tbsp chinese rice wine       3 tbsp soy sauce


1 tsp sesame oil             black pepper powder

Heat oil. Sautee garlic til brown then add onions. Stir-fry peppers and mushrooms for about 2 minutes. Add wine, soy sauce and powdered pepper. Continue to stir. Add sesame oil and green onion, stir. Serve.

Wallah! You have a colorful and tasty meal. Serve it over white jasmine rice. Enjoy!

Delicious Coconut Macaroons

Things you need

mini muffin baking sheet

mini cupcake liners

1/4 cup butter

1/2 cup light brown sugar

4 egg yolks

1/2 can sweetened condensed milk

14 oz. shredded or flaked coconut

4 egg whites

1/4 cup light brown sugar

1 tsp almond extract

1 tsp vanilla extract


1. Preheat oven to 350 F. Place mini cupcake liners on baking sheet.

2. Place flaked coconut into electric chopper and grind. Reducing the length of the flaked coconut will

prevent them from burning.

3. Cream butter until light and fluffy. Add 1/2 cup brown sugar and 4 egg yolks then mix until smooth. Add

condensed milk and shredded coconut. Add almond and vanilla extract.

4. In another bowl, beat egg whites until frothy. Add 1/4 cup brown sugar and continue beating until stiff.

5. Fold egg white mixture into the coconut mixture. Fill bake cups with mixture and bake for 20 minutes or

until brown. Let it cool then serve.

Chicken Marsala

I have been looking for a Chicken Marsala recipe and today I found one. I followed Tyler Florence’s but omitted and added some ingredients to make it my own. It came out great and hubby loved it that he requested me to make it again tomorrow. Next time I will double the amount of sauce. Here’s the recipe:


  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 8 ounces crimini or porcini mushrooms, stemmed and halved
  • 1/2 cup sweet Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley
  • 1 medium size onion
  • 1/4 cup half and half cream
  • 2 cloves fresh garlic
  • 1/2 tbsp flour or cornstarch


Put the chicken breasts side by side on a cutting board and pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add onion and garlic in the pan and let it brown. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Add the half and half cream and flour stirring constantly until thick. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. You can serve it over linguini or egg noodles. Enjoy!