Raspberry Chipotle Beef Meatballs



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This past Sunday, I hosted a Super Bowl Appetizer cooking class for some of my friends and acquaintances to show off some easy recipes that were delicious, but that could be prepared in advance. Because it is fun to host a Super bowl party or to go to one. What is less fun is to try to get ready, while getting the food ready on time and warm for the guests. I hope that you will try this recipe. It is easy to fix, delicious and actually quite healthy because I am only using lean ground beef. It can also be prepared in advance, even frozen and warmed up right before your guests arrive or right before you are ready to go.

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Ingredients for 6-8 people:

  • 1 pack of lean ground beef ( 1 1/2 lbs),
  • 3/4 cup of bread crumbs,
  • 1/2 tbs of garlic salt,
  • 1/4 tsp of pepper,
  • 1 egg,

Sauce:

  • 2 times 1/4 Maple Chipotle SauceIMG_4579
  • 2 times 1/4 seedless raspberry jam
  1. Place all ingredients in a bowl, or mixer and mix all until you have a well blended mixture.IMG_4475
  2. With a small ice-cream or cookie cutter, scoop small balls and place them into the deep flexipan that you would have already placed on a perforated  sheet. Of course, if you do not have, you can just use a regular cookie sheet that you will line with parchment paper.IMG_4476
  3. Cook them for about 15 minutes.IMG_4482
  4. While they are cooking, mix the raspberry and the maple chipotle sauce.IMG_4481
  5. When the meatballs are done, pour half of the sauce over them and mix well to coat the meatballs.IMG_4483IMG_4484 Put them back into the oven for another 5-10 minutes.IMG_4491
  6. When they come out, pour the other sauce and coat them again before eating them. Enjoy!!!IMG_4492 2

Bon Appetit and Happy Cooking!!!

Raspberry Chipotle Beef Meatballs

  • Servings: 6-8
  • Time: 20 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 6-8 people:

  • 1 pack of lean ground beef (  1 1/2 lbs),
  • 3/4 cup of bread crumbs,
  • 1/2 tbs of garlic salt,
  • 1/4 tsp of pepper,
  • 1 egg,

Sauce:

  • 2 times 1/4 Maple Chipotle Sauce
  • 2 times 1/4 seedless raspberry jam
  1. Place all ingredients in a bowl, or mixer and mix all until you have a well blended mixture.
  2. With a small ice-cream or cookie cutter, scoop small balls and place them into the deep flexipan that you would have already placed on a cookie sheet.
  3. Cook them for about 15 minutes. While they are cooking, mix the raspberry and the maple chipotle sauce.
  4. When the meatballs are done, pour half of the sauce over them and mix well to coat the meatballs.
  5. Put them back into the oven for another 5-10 minutes.
  6. When they come out, pour the other sauce and coat them again before eating them. Enjoy!!!

Bon Appetit and Happy Cooking!!!

Barbecue Bacon Wrapped Chicken Bites


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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!!!!

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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.
  1. Trim the chicken so that it is cleaned of fat and nerves.IMG_4501
  2. 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).IMG_4502
  3. Season the chicken with salt and pepper.IMG_4503
  4. Then roll each bite within the bacon strip.
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  5. Place the bacon wrapped chicken into the deep flexipan that you would have placed onto a medium perforated sheet.IMG_4506
  6. Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.IMG_4508
  7. Sprinkle the sugar all over the chickenIMG_4510
  8. and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the fat has melted.IMG_4511 You may cook it longer if you need to, but I was happy with the texture after 30 minutes.IMG_4512 2

Bon Appetit and Happy Cooking!!!

Barbecue Bacon Chicken Bites

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

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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.
  1. Trim the chicken so that it is cleaned of fat and nerves.
  2. 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).
  3. Season the chicken with salt and pepper.
  4. Then roll each bite within the bacon strip.
  5. Place the chicken into the deep flexipan.
  6. Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.
  7. 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!!!

Strawberries Balls for The Super Bowl


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What type of food are you offering your guests for Super bowl??? Well, if I were hosting, I would be making all kinds of food… But I am not. We will be joining some friends of ours. So Guess what??? I will only be making a few things. Mini Pretzels, Mustard, Ham and Cheese Pretzels Bites and Chocolate Covered Strawberries.

I will be posting those recipes very soon. But today I am just going to share with you the easiest of all desserts: Chocolate Covered Strawberries.

All you need is good quality Chocolate, and fresh strawberries.

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Ingredients for 1 box of chocolate or about 30 strawberries:

  • 1 box of strawberries
  • 6 oz. of bittersweet chocolate from Ghiradhelli
  • 1 0z of white chocolate

I love the Ghiradhelli Chocolate because it is the ONLY chocolate that will melt perfectly to a liquid form in the microwave so Do not use Hershey, or Nestlé. The chocolate will not melt unless you add butter.

  1. Place the chocolate chips in a small bowl. Place the chocolate chips in the microwave for 90 seconds. Stir and place it back into the microwave for 5 to 10 seconds if needed.
  2. Take one strawberry at a time, and dip it in the chocolate. Place the chocolate onto a large silpat that you would have previously placed on a perforated sheet for support. Repeat until it is done.IMG_4471
  3. Place the strawberries into the fridge to cool. When the chocolate has settled.
  4. Place the white chocolate into a small container and melt it the microwave for a few seconds ( 30 seconds). It should soft to the fingers. IMG_4532
  5. Pour the melted chocolate into a small plastic bag. Push the chocolate to the end of the plastic bag.IMG_4533
  6. Cut the tip and draw lines on the strawberries to make it look like the football.IMG_4473
  7. Place the strawberries back into the fridge to cool. Et voila!!!IMG_4519

 

Bon Appetit and Happy Cooking!!!

Football Strawberries for Super Bowl

  • Servings: 10
  • Time: 10-15 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 1 box of chocolate or about 30 strawberries:

  • 1 box of strawberries
  • 6 oz. of bittersweet chocolate from Ghiradhelli
  • 1-0z of white chocolate
  • 1 plastic bag

I love the Ghiradhelli Chocolate because it is the ONLY chocolate that will melt perfectly to a liquid form in the microwave so Do not use hershey, or Nestlé.

  1. Place the chocolate chips in a small bowl. Place the chocolate chips in the microwave for 90 seconds. Stir and place it back into the microwave for 5 to 10 seconds if needed.
  2. Take one strawberry at a time and dip it in the chocolate. Place the chocolate onto a large silpat that you would have previously placed on a perforated sheet. Repeat until it is done.
  3. Place the strawberries into the fridge to cool. When the chocolate has settled.
  4. Place the white chocolate into a small container and melt it it the microwave for a few seconds ( 30 seconds).
  5. Pour the melted chocolate into a small plastic bag. Push the chocolate to the end of the plastic bag.
  6. Cut the tip and draw lines on the strawberries to make it look like the football.
  7. Place the strawberries back into the fridge to cool. Et voila!!!

Bon Appetit and Happy Cooking!!!

Garlic Smashed Potatoes


 

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When you are married to a German man, and he wants to eat potatoes every evening, or almost every evening, you start being creative on fixing those potatoes. I either use recipes from families, and friends, or make up my own. The recipe that I am presenting to you today was inspired by one that I had seen on pinterest.

I cannot recall which recipe it was, nor who posted it, but I wanted to share with you my twist on it. As it is easy as 1, 2, 3 and it is really delicious!!!!

Ingredients for 4:

  • a bag of small new potatoes
  • olive oil
  • sea salt
  • 2 tbsp of chopped parsley
  • 1 large clove of garlic or 2 small ones

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  1. Place the potatoes in the sink and with a small bruch, clean them well.IMG_3068
  2. Steam the potatoes for 6 minutes or until  they are somewhat cooked. I use my demarle cookware because it makes my life easy, but you can use any steamer to steam your potatoes.
  3. If using the demarle cookware, place the potatoes inside the large round mold and place the octagonal silpat on top of it. Place the round mold in the microwave and cook the potatoes for 6 minutes. They should be soft, but still firm.IMG_3072
  4. Now, it is time to smash your potatoes. Get a cookie sheet ready by placing a parchment paper, or if you are using a silpat, place the silpat on top of a perforated sheet. Take one potato and smash it with a palm of your hand. I use either a kitchen towel to protect my hand from the heat, or my octagonal silpat.IMG_3107 2IMG_3108 2
  5. Place the smash potato on the cookie sheet, or silpat and repeat until you have exhausted all potatoes.IMG_3074
  6. With a knife or  chopper, chop the parsley and the garlic very thinly. I used my Demarle chopper and it does a great job!!!In the demarle chopper, place 1/4 cup of olive oil, the garlic, fresh parsley and chop it all until you have a paste.IMG_3109 2
  7. Either with the brush or with a spoon, top each potato with the mixture. Then sprinkle some sea salt and black pepper.IMG_3075IMG_3110 2
  8. Place the potatoes into the oven at 400 and cook them for 15 minutes.IMG_3078

Enjoy!!!

( I don’t usually eat potatoes, but it was very hard to resist those, they were so yummy!!! The garlic gets crunchy, a true “delice”)

Parsley and Roasted Garlic Smashed Potatoes

  • Servings: 6-8
  • Time: 20 minutes
  • Difficulty: Super Easy
  • Print

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Ingredients for 6-8:

  • a bag of small new potatoes
  • olive oil
  • sea salt
  • 2 tbsp of chopped parsley
  • 1 large clove of garlic or 2 small ones
  1. Place the potatoes in the sink and with a small bruch, clean them well.
  2. Steam the potatoes for 6 minutes or until they are somewhat cooked. I use my demarle cookware because it makes my life easy, but you can use any steamer to steam your potatoes.
    If using the demarle cookware, place the potatoes inside the large round mold and place the octagonal silpat on top of it. Place the round mold in the microwave and cook the potatoes for 6 minutes. They should be soft, but still firm.
  3. Now, it is time to smash your potatoes. Get a cookie sheet ready by placing a parchment paper, or if you are using a silpat, place the silpat on top of a perforated sheet.
  4. Take one potato and smash it with a palm of your hand. I use either a kitchen towel to protect my hand from the heat, or my octagonal silpat.
  5. Place the smash potato on the cookie sheet, or silpat and repeat until you have exhausted all potatoes.
  6. With a knife or chopper, chop the parsley and the garlic very thinly. I used my Demarle chopper and it does a great job!!!In the demarle chopper, place 1/4 cup of olive oil, the garlic, fresh parsley and chop it all until you have a paste.
  7. Either with the brush or with a spoon, top each potato with the mixture. Then sprinkle some sea salt and black pepper.
  8. Place the potatoes into the oven at 400 and cook them for 15 minutes.
    Enjoy!!!

( I don’t usually eat potatoes, but it was very hard to resist those, they were so yummy!!! The garlic gets crunchy, a true “delice”)

Bon Appetit and Happy Cooking!!!

Stuffed Zucchini with Roasted Bell Pepper, and Purple Onion


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I love, love vegetables. I love to eat them, but I often find myself at loss on how to prepare them. Of course, you can grill, roast, steam, saute all your vegetables, and you can vary the spices that you use, but I am not very creative when cooking vegetables and like many of you I end up making the same vegetables over and over again.

I cannot remember where I saw a recipe of stuffed zucchinis, but I thought why not stuffed them with vegetables instead of meat to make it a truly vegetable dish. So  here it is :

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Ingredients for 4 :

  • 4 medium sized zucchinis about 4-5 inches long
  • 1 small purple onion
  • 1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
  • 1/2 cup of parmesan,  swiss cheese or even feta ( optional)
  • 1 tsp of demarle rosemary and thyme spice
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 tbsp of olive oil

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  1. If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it  just takes times, you may as well prepare a few more to keep in your fridge for more recipes.  Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off. 
  2. After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila. 
  3. Slice and dice one whole bell pepper and place it into a large bowl.
  4. Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchinis. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside. IMG_2879
  5. Chop the onion very finely. IMG_2877
  6. In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color.IMG_2878
  7. Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
  8. Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well. IMG_2880
  9. Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet. IMG_2951
  10. Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!IMG_2884

Bon Appetit and Happy Cooking!!!

Stuffed Zucchinis with Bell Pepper and Purple Onion

  • Servings: 4-6 people
  • Time: 20-30 minutes
  • Difficulty: Super easy
  • Print

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Ingredients for 4 :

  • 4 medium-sized zucchinis about 4-5 inches long
  • 1 small purple onion
  • 1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
  • 1/2 cup of parmesan, swiss cheese or even feta ( optional)
  • 1 tsp of demarle rosemary and thyme spice
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 tbsp of olive oil
  1. If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it just takes times, you may as well prepare a few more to keep in your fridge for more recipes. Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off.
  2. After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila.
  3. Slice and dice one whole bell pepper and place it into a large bowl.
  4. Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchini. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside.
  5. Chop the onion very finely.
  6. In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color. Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
  7. Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well.
  8. Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet.
  9. Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!

Bon Appetit and Happy Cooking!!!

Tomatoes a la Provencale


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Hello readers, and everyone else. How are you?? I know, I know it has been a while. It is crazy how time passes and how I find it difficult to write my recipes and share them with you. Contrary to my lack of posts, I have been cooking. But my family and I have had so much family visiting recently that it is difficult to find time to allocate to my blog.

Any way here I am. Before you will have no more tomatoes in your backyard, I wanted to share this yummy and very very easy recipe of Tomates Provencales.

There are a million recipes out there, but really the best part of this recipe, is that you can pretty much use all that you have in your  cabinets to flavor those tomatoes.

Indeed, the recipe calls for Bread crumbs, but you can substitute it with crackers, or bagel chips that you would have crushed. One day, I even used some white cheddar cheez-it because I did not have any more bread crumbs.

  • Ingredients for 4-6 people:
    1-2 tomatoes per person, so about 8,
  • 1/4 cup of italian bread crumbs,
  • 1/2 cup of grated parmesan,
  • 1 tbsp of garlic salt.
  • 1 tsp of rosemary thyme seasoning from demarle
  1. Place all the dry ingredients into a small bowl and mix well.IMG_2667
  2. Cut the roma tomatoes in half.IMG_2666
  3. Place them into a flexipan or a large round.
  4. Sprinkle the bread mixture over the top of the tomatoes.IMG_2668
  5. Drizlle some olive oil to wet the bread crumbs
  6. Bake the tomatoes for 15-20 minutes.IMG_2671

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Bon Appetit and Happy Cooking!!!

Roasted Mushrooms and Asparagus


 

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One of the thing that I hear often from my customers and cooking classes participants is that they do not know what to cook. Ladies, cooking does not need to be a challenge! It does not have to be difficult. On the contrary. If you can buy fresh vegetables in seasons, then you will be able to vary your meals and eat healthy. Most seasonal vegetables and fruits are so flavorful as they come, that little needs to be done to make them taste great. Today I wanted to offer you this easy side. It is delicious, quick to make and so so healthy. Plus, look at the colors, don’t you want to just get a fork and dig in????

Ingredients for 4-6 people:

  • 1 asparagus bundle
  • 1-2 packs of mushrooms of 8 0z. each
  • 1 tsp of olive oil
  • 1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
  • salt and pepper to taste ( a dash of each)

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  1. Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
  2. Break the end of the asparagus by holding the asparagus at 3/4 and at the end, and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
  3. Then chop them in 1/2 inch. Set them aside in a large bowl.IMG_1839
  4. Cut the tails of the mushrooms and cut them in half or even quarters if they are too large.IMG_1838
  5. Add them to the asparagus.
  6. Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
  7. Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.IMG_1843 2
  8. Cook the vegetables for 5-7 minutes at 400.IMG_1844

9. Enjoy!!!IMG_1847

( And give it a try! Even those who came to my cooking class and who did not like mushroom or asparagus enjoyed it very much and even went for second;-)

Bon Appetit and Happy Cooking!!!

Roasted Mushroom and Asparagus

  • Servings: 4-6 people
  • Time: 5-7 minutes
  • Difficulty: Super easy
  • Print

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Ingredients for 4-6 people:

  • 1 asparagus bundle
  • 1-2 packs of mushrooms of  8 oz. each
  • 1-2 tbsp of olive oil
  • 1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
  • salt and pepper to taste ( a dash of each)

 

  1. Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
  2. Break the end of the asparagus by holding the asparagus at 3/4 and at the end and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
  3. Then chop them in 1/2 inch. Set them aside in a large bowl.
  4. Cut the tails of the mushrooms and cut them in half or even quarters if they are too large. Add them to the asparagus.
  5. Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
  6. Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.
  7. Cook the vegetables for 5-7 minutes or to your liking.

Bon Appétit and Happy Coooking!!!