Tag Archives: easy appetizer

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!!!

Getting Ahead of the Game… Prepare Your Pie Shells in Advance and Freeze them!

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

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With the holidays coming up, it is easy to feel a bit overwhelmed with everything that needs to be done. I try not to. In fact, I usually only list the things that i can do, and get to the other things when the other one are accomplished, or I would go crazy trying to do it all at once.

Well for those of you who may need to bring a little something to a Holiday Gathering, I suggest to bring some tartlets. They are usually easy to make, cook in a dash and can be prepared in advance.

For example, here, you could prepare and cook the pie shells in advance and freeze them in a ziploc bag until you are ready to use them.

Ingredients for 45 mini tartlets:

  • 1 pack of pie crust ( it can be a generic brand)
  1. Turn the oven to 400.
  2. Place the mini tartlet on top of a perforated sheet ( it will cook more evenly).
  3. Unroll your roul’pat on your counter and roll out the pie crust.
  4. With a pie crust cutter of 2 1/4″, cut the crust into small pie shells.photo
  5. Place the pie shells onto the mini tartlet pan and with a shaper, press the pie crust down so that it will take the form of the pan.
  6. With a fork, puncture the pie crust so that a ” bubble” will not form at the bottom when it is baking. Set aside.photo 1

6. Place some porcelain beads, or dry pinto beans in each pie shell so that they will stay flat and you will be able to fill more filling.

7. Cook the shells for 13-15 minutes or until they are a golden brown.

8. Let them cool completely and freeze them until you are ready to use.

You will not be able to make savory tartlets as the pie shell is baked at the same time as the filling, but with empty shells you can do so so much:

  • Lemon pies
  • Chocolate Pies
  • Fruit pies
  • Pecan Pies
  • Great Medium to present Chicken, Tuna or even Egg Salad

I like to use those pie shells to offer vegetable to my buffet as it is always a challenge to offer vegetables. For example, I like to dice some chopped tomatoes, fresh mozzarella and basil and present it in those pie shells. Chopped Caesar Salad can also be presented in those shells.

I hope that those tips will help you with your next event. Until next time, I wish you

Bon Appetit and Happy Cooking!!!

Boursin Flacky Heart

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Filed under appetizers, Recipe with Demarle Cookware, silpat

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I had some phyllo dough left overs, and since I did not want to waste it I though I could use on Valentine’s Day to make some amuse-bouches or fingers foods to enjoy while dinner was being cooked.

Ingredients:

  • 1 puff pastry dough sheet or 2 if you want more
  • 1 boursin cheese ( you will only used about 1/3 of it)
  • 1 egg beaten up with 1/4 tsp of water.
  1. Turn the oven to 375.
  2. Place the dough onto a roulpat and roll the dough flat into about 1/8 of inch.photo
  3. With a shaper of your choice, cut the dough in the shape that you want. Today I used a heart cutter that I had bought at Walmart many moons ago.photo 1
  4. Spoon 1/4 tsp of boursin cheese and place it on each shape.photo 2
  5. Place the other dough on top of the boursin cheese.photo 1
  6. With a spoon, press the outside rim of each dough to close them up.
  7. Place them onto a silpat.
  8. Make the egg wash ( 1 egg mixed with 1/2 tsp of water), and brush each pastry with the egg wash.
  9. Cook them for 12 minutes at 375 or until they are golden and flaky.
  10. Sprinkle some paprika.photo 2
  11. Enjoy them while hot;-) Yum!!!

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Bon Appetit and Happy Cooking!!!