Barbecue Bacon Wrapped Chicken Bites

Posted February 5, 2016

Filed under appetizers, deep flexipan, meat, poultry, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

I love, love my cell phone. I love to be able to check on my children, call whenever I can, text, take pictures. I love it all. What I love less, is the ability to browse the internet. A friend told me that she does not like to go on Facebook because she feels that it swallows her, and that can waste hours in what feels only seconds of her time. I think what i like the least is the ability to get on the internet. Once I get there, I get lost either in the clothes, or in the food… and I spend hours, ….. Do you have that problem???

This recipe is just one of them I saw on Pinterest. I just added mon “petit grain” as we say in French because I did not want to use some of the ingredients and was unable to locate the raspberry Chipotle Sauce as suggested. I added bits here and there and I am also using my Demarle cookware to cook it ( easy to clean, and non-stick). Of course any pan would do. I hope that you will try them. They cook so fast and are deliiiiiciiouss!!!! Yes, not very healthy but delicious!!!!

Ingredients for about 4-6 people (it is a wide range, but those are so good it is hard to stop at 4 or 5;-)))

2 chicken breasts,
6 bacon strips cut in fourth,
1/3 cup of barbecue sauce,
2-3 tbsp of brown sugar,
salt and pepper.

Trim the chicken so that it is cleaned of fat and nerves.
Slice the chicken breast half in its length, then cut each half into small bites of about 1 inch wide ( about 5-6 cut per half).
Season the chicken with salt and pepper.
Then roll each bite within the bacon strip.
Place the bacon wrapped chicken into the deep flexipan that you would have placed onto a medium perforated sheet.
Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.
Sprinkle the sugar all over the chicken
and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the fat has melted. You may cook it longer if you need to, but I was happy with the texture after 30 minutes.

Bon Appetit and Happy Cooking!!!

Barbecue Bacon Chicken Bites

Servings: 4-6
Time: 40 minutes
Difficulty: Super Easy
Print

Ingredients for about 4-6 people (it is a wide range, but those are so good it is hard to stop at 4 or 5;-)))

2 chicken breasts,
6 bacon strips cut in fourth,
1/3 cup of barbecue sauce,
2-3 tbsp of brown sugar,
salt and pepper.

Trim the chicken so that it is cleaned of fat and nerves.
Slice the chicken breast half in its length, then cut each half into small bites of about 1 inch wide ( about 5-6 cut per half).
Season the chicken with salt and pepper.
Then roll each bite within the bacon strip.
Place the chicken into the deep flexipan.
Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.
Sprinkle the sugar all over the chicken and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the grease has melted.

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

Posted July 22, 2014

Filed under beef, Creams and Puddings, entree, loaf mold, pork, potato, poultry, stainless steel cookware

I cannot remember where we were, but my husband ordered a Boursin Gratin. I am not usually a fan of potatoes but those were so fragrant that i had to try them. I was surprised by the taste. It had “un je ne sais quoi” that simply made me want to eat more. And it melted in my mouth…. It was so so good. Because I did not dare to ask the waiter what was the recipe, I tried to come up with mine. So here it is. My husband declares that they are out of this world. He is German, he knows his potatoes so i will believe him;-) I dare you to try.

Ingredients for 12 large cupcakes size:

1 1/2 bag of frozen hash browns ( each bag being 30oz.)
1 1/2 cup of heavy cream
1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
1 1/2 tbsp of garlic salt ( I used Lawry’s Garlic Salt)
1/8 tsp of pepper

1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes. 2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.

3. Then add the defrosted hash browns. Mix well.

4. Place this mixture into the opening of the large muffin pan that you would have placed on top of a medium perforated sheet. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold. 5. And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil. 6. Voila!!!

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

Servings: 6-12
Time: 45 minutes
Difficulty: easy
Print

Ingredients for 12-15 large cupcakes or 25-30 mini size:

1 1/2 bag of frozen hash browns ( each bag being 26 oz, or 737 gr. )
1 1/2 cup of heavy cream
1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
1 1/2 tbsp of garlic salt ( i used Lawry’s Garlic Salt)
1/8 tsp of pepper

Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.
In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.
Then add the defrosted hash browns. Mix well.
Place this mixture into the opening of the large muffin. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.
And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.
Voila!!!

Bon Appetit and Happy Cooking!!!

Rotisserie Chicken Salad

Posted March 24, 2014

Filed under appetizers, entree, meat, poultry, Recipe with Demarle Cookware, sandwiches, What's Up in Cecile's Kitchen

A few weeks ago the band of my son’s high school hosted a band competition. To raise money, they asked parents to bring in treats for the bake sales, and helped to cater the event with food for both the directors and the judges of the band.

If you knew me, you will find that I am one that likes to give a hand everywhere I can even when time is limited so I did.

I offered to help cater the luncheon for the judges. On the menu, they had a real Southern treats ( or at least that what i think;-)

Spiced Pecans
Cheddar Wafers
Petite Chocolate Cake with Chocolate ganache and
Rotisserie Chicken Salad on Croissant
And Fresh Fruits.

Because I had so many compliments on the chicken salad, i thought to share to recipes on my blog so that if someone wants it, they can just use this blog entry.

Ingredients for 36 mini chicken sandwiches on Croissants, or 50 triangular tea sandwiches:

1 rotisserie chicken deboned and “peeled”
3/4 to 1 cup of mayonnaise
1 tbsp of garlic salt
1/2 cup of celeri stick sliced in half and chop very very thinly
1/4 cup of red onion chopped very very thinly ( optional)
1/2 tsp of salt
1/4 tsp of pepper

Remove the skin and peel off the meat from the bones.
Chop the chicken meat very thinly with the sharp knife. I use all the parts, but if you only like the white parts, you certainly can only use that.
Place the chicken into a kitchen mixer and add all the other ingredients.
Using the white paddle used for batter, mix the chicken salad until the chicken is well mixed.
Season with more salt and pepper if needed.
Serve the chicken salad as you wish, on croissant, or in Phillo cups as shown above. I used my mini muffin tray from demarle. Too cute!!!

Bon Appetit and Happy Cooking!!!

Pork Pot Stickers

Posted January 20, 2014

Filed under appetizers, Large round mold, meat, octogonal silpat, pork, poultry, Recipe with Demarle Cookware, roulpat, silpat, stainless steel cookware, veal, vegetables, What's Up in Cecile's Kitchen

I cook many things at home because I am very curious. And if something appeals to me I want to try it. But because my husband does not stray much from his favorite ( potato, pasta and German food), it is difficult to cook new things for him. So when there is something out there, different that he likes, I will jump on it and make it;-)

I love Asian Food, I love sushi and Thai. Since he will not eat sushi, we occasionally eat thai food though we have to really twist his arms and help him turn left to the Thai Place, and not to the right to his favorite German restaurant Gerhard’s:-)

There he will order two things, Pork Pot stickers and Beef Pasta stir fry.

I have not tried to fix the latter because the pasta are quite different and I am not sure that i could duplicate that, but since Pot Stickers are well liked at our house, I decided one day that I would try my hands at it. And I will say that they are so easy to make, yummy, really cheap and and and…………they can be frozen to be used at a later time;-)

If you try to make them, give your self some times because they will make a large bunch and it takes a bit of times to make the “ravioli”.

Ingredients for about 80:

1 bag of brocoli slaw
12 oz or 1 pack of ground chicken, turkey or pork(today I used pork).
3 tbsp of fresh ginger grated
2 garlic cloves pressed
2 egg whites
1/4 tsp of salt
1/8 tsp of pepper
1 pack of wontons

Ingredients for the sauce:

1/2 cup of soy sauce
2 tsbp of rice vinegar
1 tbsp of hoisin sauce
1 tsp of toasted sesame oil

Steam the brocoli slaw according to directions, (or place it into the large round mold, place the octogonal silpat on top of that and cook it for 5 minutes.) Let it cool.
When the brocoli is cold, chop it.
Place it into a large bowl, add the meat, all the other ingredients and mix well.
Place the rectangular roulpat on your counter and lay as many wonton on it as you can. Place about a teaspoon of the meat mixture in the middle of each wonton.
With a silicone brush, wet the sides of each wonton with water and close the wontons to make a triangle.
If you do decide to freeze them, place them flat on a large silpat that you would place on a large perforated sheet. Make sure that they are not touching or they will stick to one another and it will be impossible to separate them as they are very fragile. Freeze them as such and when they are frozen, place them in a ziploc bag to keep for later use.
Place a large frying pan on the stove, melt one tbsp of butter and when the butter is sizzling, place as many wontons as you can in the pan.
Sear them for a minute and then turn them.
Throw 1/4 cup of water over the pot stickers and place the lid over them. Cook them for 5 minutes.
Meanwhile prepare the sauce that goes with it.
Eat while they are warm.

Bon Appetit and Happy Cooking!!!

Ranch Chicken Cupcakes

Posted September 29, 2013

Filed under appetizers, entree, Fleximolds, meat, poultry, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

Food is good, but in my eyes it is better in bite size;-) Why?? because you can try more things, and not feel so guilty, plus bite size food is easier to serve than dips at parties! A few days ago I was browsing the internet and I came across this recipe of Buffalo Chicken. I am not much into spicy food so I would have normally passed this recipe, but it was so cute that i had to try. Well it was a hit at home with the kids. They loved, loved, loved it!!! Next time you have guests over for appetizers, or for tailgate give them a try.

Ingredients for 20 mini cupcakes:

1 1/2 cups of cooked chicken ( which is about 1 1/2 breast of chicken),
1 8oz. package of cream cheese at room temperature,
1/2 cup of ranch dressing,
1/2 tsp to 1 tsp of buffalo wing sauce ( or more ),
1 cup of shredded cheddar cheese,
30 wonton wrapper,
more cheddar cheese to sprinkle
and about 1/4 cup of gorgonzola cheese.

You can cook the chicken by boiling in water, or you can place it into the round mold,
Sprinkle a bit of salt, place the octogonal silpat on top and microwave it for 5-6minutes.
Set the chicken aside to cool and prepare the rest of the mixture.
Into a large bowl pour in the cream cheese, 1 cup of cheddar cheese, buffalo wing sauce, salt, pepper. Mix well.
Shred the chicken and add it to the mixture. Set aside.
With a small cookie cutter cut two small circles in 10 wontons. set aside.
place the mini cupcake tray on the perforated sheet.
Place one wonton in each mini cupcake hole.
Fill the chicken mixture to half, place one round, or circle ( that you would have previously cut in your wonton) and top this round with the chicken mixture all the way to the top.
Sprinkle with some cheddar cheese, then some gorgonzola cheese.
Bake the cupcakes for 12-15 minutes or until the top is nicely crusted.
As soon as you are removing the cupcakes from the oven, sprinkle more gorgonzola cheese, drizzle some buffalo sauce and eat up!!! Miam, Miam, Miam!!!

Bon Appetit and Happy Cooking!!!

Green Curry Chicken Panang

Posted September 6, 2013

Filed under entree, meat, poultry, Recipe with Demarle Cookware, stainless steel cookware

This past weekend, I had the pleasure to keep my nephew for the weekend. Since most of my husband’s family lives in town, it is rare that any of my nieces or nephews spend the nights at our house. It only happens if my children wants to have sleepover with them or if their parents are going out-of-town. This past weekend my brother-in-law decided to go away for the weekend with his wife and thus let us keep Aksel, my nephew.
My weekends are usually quite boring, we rarely go out as I am happy to just relax and do nothing. But this weekend, having company, we decided to go here and there. One night we went to the movies, another night we did pizza and movies, and another night we went to a restaurant to eat Thai food. One of my favorite:-) and my children. I ordered the same as : always : Chicken Curry Panang with steamed tofu…. Yum!!!

Well this weekend as I was cleaning my refrigerator and needed to cook some of the chicken I had left over, I decided to cook another curry dish for my school luncheons…;-)

Better than a peanut butter sandwich, right!!?!:-)

Ingredients for 4:

1 tbsp of sesame or peanut oil
1/2 container of the green curry paste or about 4 tbsp.
2 tbsp of brown sugar
1 can of coconut milk
2 chicken breasts cleaned, and diced in small cubes
1-2 bags of fresh baby spinach
1 cup of carrot matches
1/ 2 red pepper diced very small
1/2 yellow or orange pepper diced very small as well.
Salt
Pepper
4 cups of cooked rice

In a large date pan, warm up the oil and sauté the chicken on all sides. season with salt and pepper.
Remove the chicken from the sauté pan and set aside.
In the same sauté pan, stir in the curry paste.
Pour in the coconut milk, the brown sugar and stir. Bring the mixture to boil.
Add the chicken and cook for 5 minutes.
Them add the peppers, carrots and spinach and bring the mixture to boil again.
Stir , reduce the temperature and cook do 5 minutes.
When ready spoon some rice ( or not) and spoon the mixture over the rice.
Enjoy!!!

Bon appetit and Happy Cooking!!!!

Manhattan Chicken

Posted August 16, 2013

Filed under deep flexipan, entree, meat, poultry, Recipe with Demarle Cookware, roulpat, What's Up in Cecile's Kitchen

Ever since I came back from Convention and tasted the Blood Orange Olive Oil that Demarle is selling, I have enjoyed making recipes with that olive oil. That salmon that I made a few weeks ago was to die for;-)

I really love that orange flavor on seafood or meat! and for some reason, anything citrus these days have become appetizing to me.

As I was reading the latest magazine of Light Cooking, I found a recipe entitled Manhattan Chicken. Though the recipe was enticing, I did not like that they sauteed the chicken in olive oil, and covered the chicken with the Manhattan Sauce before serving. The chicken did not really absorb the flavors of the sauce so I changed the recipe a bit and this is what came up, more flavorful;0

Ingredients for 1-2 people:

1 chicken breast per 2 people,
1 tbsp of light soy sauce,
1 tbsp of orange marmalade with,
1 tbsp of bourbon or whiskey.

For the Sauce:

1 tbsp of light soy sauce,
1 tbsp of bourbon
and 1 tbsp or 1/4 cup of orange marmalade ( depending how strong you want your sauce to taste) If you want your sauce to be more diluted, and not taste so much like bourbon, increase the amount of marmalade;-)

Pound the chicken in between the roulpat to make it flatter and this way it will cook more evenly.
Place the chicken in a ziploc bag and pour the marinade over it.
Let the chicken marinade 30 minutes to a few hours.
After the chicken has marinated, turn the oven to 400, or turn on your grill if you rather grill your meat.
Place the chicken on a flexipat and cook for 15 minutes, or grill on a grill.
Meanwhile, in a small saucepan cook all the ingredients given above for the sauce for a few minutes.
Before serving, or slicing the chicken, let it rest for a few minutes on the flexipan. Cover the pan with a silpat so that it will not cool down to fast.
Slice the chicken breast in tiny strips, pour this sauce over the chicken.
Serve with vegetables of your choices. I served it with grilled sliced zucchinis and squash. Yummy!!!

Bon Appetit and Happy Cooking!!!

Lime, Honey and Soy Marinated Chicken

Posted April 19, 2013

Filed under deep flexipan, entree, Large round mold, poultry, Recipe with Demarle Cookware, roulpat

Lime again?!?! Well yes… I have so many that I need to use them. Just kidding. I loved the shrimps that i fixed a few days ago that i thought to do the same with chicken. Except that I needed to season the chicken with some salt and just thought of soy sauce instead. Well, this chicken is a winner in my book. ” C’est gouteux et fin “comme on dirait francais;-) It is tasty, it has a delicate flavor and it is perfect for this season: light and delicious:-)

Ingredients for 2 people:

2 chicken breasts
2 tbsp of lime juice
2 tbsp of honey
the zest of 1 lime
2 tbsp of soy sauce.

clean the chicken breasts of any nerves and fat.
rinse the chicken breast under running water.
Pat dry the chicken breast with a paper towel.
place a chicken breast on the small roulpat and fold the roulpat on top of it.
with a rolling-pin, beat the chicken to flatten the chicken breast and even it out.
Place the chicken in a ziploc bac.
in a small bowl, mix all the ingredients mentioned above and stir.
pour this mixture over the chicken and marinade the chicken for 30 minutes to 2 hours.
Remove the chicken breasts from the bag and place them inside the round mold or on a flexipan and cook them for 13-15 minutes at 400. If using a regular pan, cook your chicken for 20 minutes.
remove the chicken from the oven and let it rest for a few minutes before cutting it.
serve the chicken with roasted or steamed asparagus. Et voila!!!

Bon Appetit and Happy Cooking!!!

Chicken Tenders with Roasted Bell Pepper Sauce

Posted February 27, 2013

Filed under entree, meat, pasta, poultry, What's Up in Cecile's Kitchen

Mondays are so hard for me.. I have morning duty and by the time 3 o’clock comes, I am not quite in the mood to hit the gym or do anything. I just want to go home and take nap. But do I??? no, I dragged my feet to the gym because i know it will invigorate me for what awaits me at home… homework, dinner, life…

Well last night all I wanted to do is get dinner on the table in a flash so that i could get on to the rest of my to-do list.. and so I just took things out of our fridge to fix our dinner.

Ingredients for 4:

2-3 chicken breast cut in thin slices, or 4 tenders per person
1/8 tsp of salt
1/16 tsp of pepper
1/2 tsp of the zesty mediterranean Demarle Herb Blend
1 tbsp of olive oil.
1 jar of roasted pepper of about 1 lb 5 oz.
1/2 cup of almond milk or 1/2 cup of heavy cream
1 tsp of garlic Herb Blend from Mrs Dash.

Turn the oven to 400.
Place the chicken tenders in a bowl and add the olive oil, pepper, salt and zesty Mediterranean herb mix. and mix well.
Place the tenders on a large silpat that you would have previously laid on a large perforated sheet.
Place the perforated sheet in the oven and cook for 6-8 minutes.
Meanwhile, prepare the sauce:
Drain the roasted pepper from their juice and place them into a chopper.
Add 1 tsp of salt -free Mrs Dash Garlic Herb Seasoning.
Puree the roasted pepper mixture.
Add the almond milk or the cream and continue to puree the mixture.
Add salt and pepper if you wish.
Place the mixture into a small saucepan and bring the mixture to boil.

I serve the chicken over steamed brocoli that I cooked in my large round mold for 5 minutes.

My husband, not fond of vegetables, got some pasta instead.

To serve, place pasta or steamed brocoli on individual plates, place the chicken tenders on top of it. Spoon the sauce over the tenders and sprinkle a bit of fresh parmesan. Et voila!!!

Bon Appetit and Happy Cooking!!!

Parmesan and Mexican Chili Pepper Chicken Tenders

Posted February 12, 2013

Filed under deep flexipan, entree, poultry, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

It was a bit late when I got home one night from a cooking class, and I know that you are not supposed to eat after 8:00, but when you are starving, you are going to eat… and it may be whatever you find. Luckily for me, we don’t have any bad snacks to snack on when we are hungry.. only cheese and fruits. Well those were not at all tempting, so I started gathering a few things on my counter to fix my dinner: chicken , parmesan, chili powder…

If you like chicken tenders with a bite, try those. They are pretty good! Not too spicy, just a bit… perfect;-)

Ingredients for 12 chicken tenders:

2 breast of chicken
1/2 cup of parmesan
2 tsp of Mexican Chili Powder
1/4 tsp of salt
1 egg

Turn the oven on the 400.
Clean the chicken breast of any fat.
Then place one chicken breast inside the roulpat and fold the roulpat over the chicken breast.
With the rolling pin, pound the chicken breast to flatten it a bit. Remove the chicken breast and repeat this process with the other ones.
Place the chicken breast on the chopping block and slice the chicken in its width in small strips of 1/3 of an inch. Place those strips in the metal bowl and add the salt and pepper.
Mix well to coat the chicken. Add the egg and mix well again to make sure that all chicken strips are well coated with the egg mixture.
In another bowl, mix the parmesan and the Mexican Chili Powder and mix well.
With your fingers, transfer the chicken strips in the bread mixture and mix so that the chicken fingers will be coated with the mixture. Take a large silpat or 2 medium silpat ( previously laid on perforated sheet) and lay the chicken breasts on the it.
Place the perforated sheet in the oven and cook for 6-8 minutes.