Easy Creamy Herb Chicken

It’s been a while since I messed up our kitchen. I’ve been lazy during weekdays and always out during weekends. I wan’t to share this easy recipe that you might want to try. This will fit your schedules no matter how busy you are. Give me 15 minutes and you’ll enjoy this quick and easy creamy herb chicken recipe.



2 boneless skinless chicken breasts
2 Tablespoons butter
2 Tablespoons olive oil
1 lb. white button mushrooms, sliced
1 large clove garlic, chopped
1 1/2 cups chicken broth
2 teaspoons dry thyme
1/2 cup grated Parmesan
1/2 cup heavy cream


  • Halve chicken breasts and cut into 1/4-inch thick cutlets.
  • In a large skillet set to medium-high heat, melt butter and olive oil. Once hot, add chicken cutlets.
  • Reduce heat to medium. Add mushrooms and garlic. Sauté for about 3 minutes, until mushrooms are slightly limp and chicken is golden brown,. Add broth and thyme, scraping up browned bits in bottom of pan. Simmer for 10 minutes.
  • Stir in Parmesan and cream until well blended.
  • You can also add bell peppers for additional flavour.
  • Serve and Enjoy :)



Lesson learned from baking Crinkles.

I baked last weekend. Finally.

After all the weekend errands that I needed to finish I took some of my precious time to bake. I’ve been planning this for the last 3 weeks.This is the 100th time that I baked this goodies. What can go wrong?

Well a lot of things went wrong because of  –  1) Impatience a.k.a too much excitement      2) Not following instructions 3) Not enough concentration

I was planning to bake cupcakes but changed my mind and opt to one of my favourites -Crinkles. Then I changed my mind again, and planned to bake some brownies but my ingredients are not meant for them so I baked CRINKLES just like my original plan.



I just realized that I made these mistakes consciously.Like I am aware that I am doing something wrong but I still proceed on doing it. Just because all along I thought I can fix it. Wrong.  I am so impatient that I didn’t follow the right instructions when it comes to the 4 hour wait and covering the dough after mixing it all together.Did I mix it properly? NO.

In life we also do this, we know there’s a process, we know the right way but we opt to short cuts and the easy way possible.”What can go wrong? I did this a lot of times.” Usually whenever we got too excited on making decisions, jumping into conclusions and assumptions it leads us to numerous failures, heartaches and pain.

While baking, I was watching TV at the same time. There are some tasks in life that needs our 100% attention  like – baking. 1/2 teaspoon salt became 2 teaspoon. My crinkles became sweet, salty and bitter. You can really taste the parts that are sweet – that are bitter and and that are salty because I gave up on mixing them the right way. I am such a lazy person because I know that something is not right. I gave up on it instead of saving the recipe. I could have added more love or cocoa or concentration to what I am doing.

Whenever we do something, if you can’t give your heart at least give your attention or don’t do it at all. This is applicable in both real life and baking.

Hopefully,next time, my family can feel my love out of every bite. :)


Mrs.Tags Cooks : Baked Mussels

We went to Fish Market last weekend and we bought crabs, shrimps, different kinds of fish and mussels! I love mussels that it is always on the list whenever my mom or dad will go to the market when I was still a kid.I heart seafood.Here in Dubai they are so expensive and you cannot find them in a regular basis (or maybe I am not aware) so when I found them – we bought them. I insisted.

I was planning to do the usual way of cooking mussels – with ginger and green leafy veggies included but my sister suggested to try baking them and that’s when another kitchen escapade happened.

I’ve read a lot of recipes online for the perfect baked mussels most of them are easy to do but the ingredients are expensive and I am not going to spend for something that I cannot use a lot.

So I checked and checked and decided to have my own version of baked mussels.

Here it goes:


  • 1kg fresh large mussels
  • 1/2 cup butter
  • 1tsp. salt
  • 1tsp.ground pepper
  • 1 head of Garlic
  • Bread Crumbs
  • Cheese
  • Chili pepper
  • Thyme
  • Basil

These are seven easy steps that you can follow :

  1. Scrub the mussels well  and wash under running water. Put into a large pan and cover with water, put a lid on the pan and bring to a boil over high heat.


  2. Cook until the mussels open. Drain and remove the empty halves of the shells and place the halves containing the mussels on a baking tray.


  3. Heat the butter in a frying pan then add the garlic and fry the breadcrumbs, stirring, until golden brown add the salt and pepper.
  4. Place a little of the mixture on top of each baked mussel and press down slightly.IMG_1759
  5. Then sprinkle some basil leaves for more flavour
  6. Place the cheese on top of the mussels and sprinkle again with thymeIMG_1761
  7. Put the baking tray into the preheated oven (200 degrees C) for about 10 minutes, or until the cheese topping melts. Serve the baked mussels hot.IMG_1765The steps are very easy and you can actually bake(cook) this during weekends or as an appetizer with your regular bbq and meats. I am sure your guests would love you forever for pampering them with this utterly mouthwatering recipe. :)

bbq beef ribs

ola! I’ve been very busy doing some office and house stuff – but like what I promised to myself.. I am not going to neglect my blog again :) so here I am!

Ellie is now 8 months! time flies fast. argh! I didn’t bake anything over the weekend. We just purchase a regular cake when we went for grocery. We were craving for some meat and while we were driving around the city I just realized that why not cook something sumptuous like bbq beef short ribs! My husband loves bbq ribs plus the fact that he is very supportive of my kitchen chronicles he told me to do it and so I did.

We purchased a kilo of beef short ribs some herbs and spices + seasonings and  veggies to balance the main course – I went for broccoli, carrots, potatoes and corn. I searched some recipes online that seems yummy and smoky but then again I don’t have enough time to marinade my version overnight.

Prep time: 30 minutes | Cook time : 3hours 15mins |


1/4 cup paprika
1 tablespoon garlic powder
Rock salt and freshly ground black pepper
2 cups barbecue marinade
2 teaspoons thyme powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 kilo short-ribs

Since I am running out of time and I don’t want my homies to eat dinner so late. I did a little bit of shortcut. Don’t worry this will not sacrifice the taste and quality of the short ribs :) I boiled 1 kilo of short ribs with 1 cup of water, 1/2 cup of soy sauce, rock salt and a dash of pepper for 20 minutes. This reduced the cooking time.

Preheat the oven to 300 degrees F.

Season the short ribs all over with salt and pepper.

Combine all of the ingredients with BBQ sauce in a small bowl and stir until smooth then I dip and coat the beef short ribs. I covered the ribs with foil so that it will be moist and juicy and will not be dried out.

Then put them inside the oven. Check them every 1 hour and add garlic powder and barbecue sauce. During the last 30 minutes I slightly opened the foil  – this time the sauce will be in between dry and sticky.Remove from oven. The meat should be fork tender and ready to fall off the bone. :)

I found out there are lots of different ways to cook bbq beef ribs and I guess I will try other recipes next time. My sister told me that I need to experiment more so that I can at least perfect my own bbq beef ribs version. Hmmm will see.


I cooked the side dish while the ribs are still inside the oven – I spent a lot of time with my potatoes (no picture available sorry.) I put herbs and olive oil and baked it for an hour. I guess I did everything right with it. My brother likes it (he is potato crazy – his mojos recipe is superb!)

If you know other great recipes kindly let me know so that I can also try.


Mrs.Tags Bakes : Choco Chiffon Cake + Fondant

After too much contemplating I pushed through baking the chocolate chiffon cake for Ellie’s 7th month :) Hurrah! It was a success! Let me share you some pictures  of the finish product. Achievement unlocked. I just carefully followed the instruction of the recipe I found online (followed : step by step).

I baked a baby cake 4″ inch round cake pans instead of the available bigger ones just to stay on the safe side the excess batter that I made – I turned them into cupcakes with vanilla buttercream frosting.

So here it goes:
80g dark chocolate
3 egg yolks35g canola oil
60ml (1/4) cup milk
15gcocoa powder
35g all purpose flour
1/2 tsp baking powder
3 egg whites
50g sugar
  • Using a microwave with low power, melt chocolate and stir till smooth.
  • Set aside to cool slightly.
  • In a large mixing bowl and using a whisk, mix egg yolks, oil, milk and melted chocolate until combined.
  • Sift in flour, cocoa powder and baking powder into the egg yolk mixture. Mix until combined. Mixture will look like a thick paste.
  • Using an electric mixer with a whisk attachment, beat egg whites at medium low speed until foamy. Increase beating speed to medium high. While beating, add sugar gradually and beat until mixture form stiff peaks.
  • Using a spoon, fold egg whites mixture into the yolk mixture in 3-4 batches until well combined.
  • Pour the batter into an un-greased chiffon pan and gently tap the pan on the table top to get rid of any trapped bubbles.
  • Bake in preheated oven at 160°C or 150°C fan forced for 40 min. Remove the cake from the pan. Let it cool then iced it!

On my previous blog post I made a marshmallow fondant and that I used to decorate the chocolate chiffon cake. I don’t have the proper tools yet but at least I was able to make a proper decor (I guess…)

Here are some snapshots (apologies for the quality of the pics) of my finish product :



Yeah there’s a bit of sunshine too!