Making it like Martha

I’m starting to enjoy my time as the Domestic Princess as my confidence in the kitchen increases.  A simple remark of ‘Wow!’ or ‘This is awesome!’ from the Man just makes my day after slogging in the kitchen over preparation of dinner.

Martha Stewart is one of the many sites that I turn to for cooking inspirations for the recipes listed are relatively simple to follow.  I’m an amateur cook so being able to replicate the recipes and having them turn out tasting and looking good really boosts my confidence for now.

I also realise that I enjoy cooking Western meals rather than Asian ones.  Preparation of Asian meals take up quite a lot of time. You see, we are rather greedy people and enjoy having variety of dishes during dinner.  So, I usually have to whip up at least 2 -3 dishes along with plain rice for our Asian meals.  Western meals, on the other hand, are a lot simple to prep in my opinion.

This was tonight’s dinner; a simple one-pot meal that I served with rice for the Man.

Roast Chicken Drumlets with Wild Mushroom Sauce (Recipe adapted from Martha Stewart)


  • 10 chicken drumlets
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 green onion, thinly sliced
  • 1 pound assorted mushrooms (such as brown and white mushrooms), stemmed and quartered
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 2 tablespoons chopped fresh flat-leaf parsley, plus sprigs
  • 1 tablespoon heavy cream


  1. Preheat oven to 165 degrees.  Season chicken with salt and pepper.  Heat oil in a large ovenproof skillet over medium-high heat.  Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to oven and bake for about 15 minutes.  Transfer to a plate; cover.
  2. Place the skillet over medium heat.  Add onions; cook, stirring for about 1 minute.  Add mushrooms.  Cover; cook, stirring occasionally, 3 minutes.  Stir in vinegar.  Add flour; cook, stirring, 1 minute.  Stir in stock and chopped parsley; simmer, stirring, until thickened, about 5 minutes.  Stir in cream; season with salt and pepper.  Serve with chicken; garnish with parsley sprigs and serve hot.

Pretty simple, right?  I think the meal can also be served with crusty garlic bread and a simple salad on the side.  Makes for a wholesome and filling meal.

4 thoughts on “Making it like Martha

    • Lady J says:

      Haven’t attempted her baking recipes yet. Need to summon courage to do baking first. Though I’ve been meaning to try her Earl Grey Cookies.. looks good!

  1. sinlady says:

    i do asian cooking which can be done ahead. i absolutely do not do chinese cooking which i see as last minute fry-up and rushed to the table to be hurriedly wolfed down.

    • Lady J says:

      Lemme research more on Asian cooking… Chinese cooking – I don’t really enjoy and you’re right.. more than often, it gets wolfed down at my table!

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