Tag Archives: beef

Raspberry Chipotle Beef Meatballs

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


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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
  • 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!!!

Super Moist Meatloaf

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

 

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After a few days of absence, it was super nice to be home, see my family and enjoy the comfort of my bed. Though my day was busy getting back to customers, I was happy to return to my kitchen and cook a homey dinner. What to cook?? I figured since my husband outmost favorite is ground beef and potatoes, I decided to fix an American Meatloaf, Boursin Flavored Potato Casserole and Steamed Broccoli.

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Ingredients for 12 individual meatloafs:

  • 1 1/2 lb of lean ground beef
  • 2 cups of italian or regular bread crumbs
  • 1 small onion sliced very thinly
  • 1/8 cup of chopped parsley
  • 2 eggs
  • 1 can or 14.5 oz of tomato sauce ( or even diced tomatoes) 
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  1. Place all the ingredients into a large bowl.photo 3
  2. Mix well.photo 4
  3. Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.photo 2
  4. If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them. 
  5. If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.photo 4
  6. Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family love, love them;-)photo 5

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf

  • Difficulty: easy
  • Print

photo 1

Ingredients for 12 individual meatloafs:

  • 1 1/2 lb of lean ground beef
  • 2 cups of italian or regular bread crumbs
  • 1 small onion sliced very thinly
  • 1/8 cup of chopped parsley
  • 2 eggs
  • 1 can or 14.5 oz of tomato sauce ( or even diced tomatoes) 
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  1. Place all the ingredients into a large bowl, and mix well.
  2. Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.
  3. If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them.
  4. If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.
  5. Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family loved them;-)

Bon Appetit and Happy Cooking!!!

Beef Brochettes

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

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My husband is not a fan of many meats so it can be a challenge to cook him dinner. One of my favorite thing to eat is lamb but because he just hate that, it is not something I fix very often. This week, I thought I would fix those wonderful kebab for me and fix the same for him but with beef. He loved them!!! So here they are. I hope that you will try to fix them because there are so easy to make and they cook in a flash. The great part, you can actually season them however you feel like it;-)

Ingredients for about 12-15 brochettes:

  • 1 lb of ground beef
  • 1 small onion grated
  • 2 cloves of garlic pressed
  • 2 tbsp of fresh parsley
  • 1 tbsp of thyme, rosemary demarle herb blend from Demarle
  •  1/2 tsp of salt
  • 1/4 tsp of cayenne pepper
  • 1/4 tsp of pepper
  1. With a grater, grate the onion into a bowl.image
  2. Add all the other ingredients.image
  3. And mix well either in a kitchen mixer or using your own hands.image
  4. Scoop a bit of the mixture with your fingers that is about 2 tbsp in size and make an inch long brochette.image
  5. Place a wood stick in the center of the meat and place it on the large silpat, or even the grande flexipan that you would have placed on a large perforated sheet.image
  6. Cook the brochette for 15 minutes at 400.image
  7. Eat as they are, or with a sauce of your choice.image

Bon Appetit and Happy Cooking!!!

Hachi Parmentier and Haricots Verts with Sun-dried Tomatoes

Posted
Filed under beef, entree, Large round mold, meat, octogonal silpat, potato, Recipe with Demarle Cookware, vegetables, What's Up in Cecile's Kitchen

On sunday, I usually like to cook a nice gourmet dinner but a lot happened this week-end that made me feel a bit drained. As a result comfort food seemed to be a quick solution to my laziness.

Ingredients for the hachi parmentier for 4: 6 medium-sized potatoes, 2 1/2  cup of heavy cream, 1 lb. of lean ground beef, fresh parsley,  1 medium onion, 1 cup of swiss cheese, 1/8 tsp of garlic salt, 1/16 tsp of pepper, seasoning…

To make the Hachi Parmentier, you will need to make mashed potatoes, you may make them the traditional way cooked in water, or you can cook them in the round mold and save time!!! So peel the potatoes, dice them in small cubes, place them in the round mold. Add 1 tsp of water and a dash of salt, cover the round mold with the octogonal silpat  and microwave for 7-8 minutes. Mash the potatoes with a potato press until it is very smooth. Add the warm heavy cream that you would have previously warmed up in the microwave for 2 minutes. Add 1/2 cup of swiss cheese and stir until the potatoes make a smooth “puree”, not too runny and not too thick. You may need to add more cream if needed. Add the garlic salt, the pepper and stir. Add more salt if you deem it necessary. Set aside. Now you need to prepare the beef that will go in the mashed potatoes. Slice and dice your onion. Saute your onion in a frying pan in 1 tablespoon of olive oil. Saute your onion until golden and translucent. Stir in the beef and cook it until it turns brown. Add 1/8 teaspoon of pepper, 1/4 teaspoon of salt and 1/4 teaspoon of fresh parsley ( dry parsley is fine too). Taste and add more seasoning if you think it requires more salt.

Empty half of the potato puree in the round mold. Add the cooked beef and cover the beef with the rest of the potatoes. Sprinkle another 1/2 to 1 cup of swiss cheese and cook in the oven at 375 for 15 minutes to brown the cheese.

While the hachi parmentier is cooking, prepare the haricots verts.

Ingredients for the haricots verts: 1/2 bag of green beans from Costco or 2 small bag of 8 oz. 2 tbsp of sundried tomatoes ( preserved in oil) chopped thinly, 1/2 tsp of basil, 1/8 tsp of sea salt, 1/16 tsp of pepper.

Trim the haricots verts and place them in the round mold. Cover the mold with the octogonal silpat and microwave for 6 minutes. Uncover the round mold, add all the ingredients mentioned above and stir well.

To serve, spoon the hachi parmentier on the plate, add a few haricots verts and serve.

Bon Appetit and Happy Cooking !!!