Arugula, Pineapple and Teriyaki Chicken Salad

Posted March 29, 2013

Filed under Crudite/ salad, entree, What's Up in Cecile's Kitchen

If you read my previous posts, you may have seen the red curry Shrimps that I posted. Well I enjoyed that recipe so much that I decided to fix another curry dish a few days later. Except that that time I wanted to use green curry, sweet potato and pineapple. It was almost as good.

So why do I even mentioned this in my post, because the reason I made this salad is because I wanted to use the pineapple I forgot to add to my curry dish. Silly me;-)

Ingredients for 2:

1 box of Baby arugula ( or about 5 oz.)
5 oz. of fresh pineapple cut in cubes
1-2 chicken breast cooked with teriyaki sauce and sliced thinly
4 tbsp of pralines broken in pieces

Dressing:

1 tbsp of rice vinegar
2 tbsp of sesame seed oil
1 tsp of ginger garlic seasoning from Costco

In a bowl, mix all the ingredients mentioned above for the dressing and with a fork or a whisk, mix the dressing.
Add all the other ingredients and toss well.
Eat. Et voila;-)

Bon Appetit and Happy Cooking!!!

Mexican Chili and Muscavado Brown Sugar Coated Salmon

Posted January 31, 2013

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

Please pardon my long absence, but life gets busy at times, and it is difficult to do all that you want unless being sleep deprived. The recipes have been piling up in my dashboard, but I have yet to find time to edit them.

Well, today I thought i would share with you a very quick recipe that I ate a few days ago. I had some fruit left-over and wanted to find something a bit spicy to counterpart the sweetness of the fruit. The combination is somewhat interesting, but still wonderful. Try if you dare;-)

Ingredients for 2:

1 salmon filet
1 tsp of Muscavado brown sugar
1/2- 1/4 tsp of Mexican Chili seasoning
salt and pepper
1 kiwi
1 slice of pineapple

Place the salmon of a small or medium silpat. Season with salt and pepper.
In a small bowl, mix the muscovado brown sugar and the Mexican Chili Pepper and stir well.
Coat the salmon with the mixture.
Cook in the oven at 400 for 5-7 minutes. ( I like my salmon still flaky and moist). You may need to cook a bit longer.
While the salmon is cooking, dice 1 kiwi and chop the pineapple slice in small cubes. Mix the two together.
When the salmon is cooked, place it on a plate and spoon the fruit mixture over it. YUMMY and so HEALTHY!!!

Bon Appetit and Happy Cooking!!!

Tropical Fruit Salad

Posted September 4, 2011

Filed under dessert, fruit, What's Up in Cecile's Kitchen

Even though my children eat very little fruits, I keep on buying them…I know, I know…believe me but nothing goes to waste at my house, it just means that I have to either be creative to cook what I buy, or find recipes that inspire me:-) This week, while I was looking for ripe mangos to make sorbet, I saw those beautiful pineapple, papayas, star fruit… and of course I had to buy them:-) Now I have to find recipes to fix all of that.

But last night, I thought a good light fruit salad would be a good ending to my meal…so here it is.

Ingredients: 1 cup of pineapple, 1 cup of diced mango, 1 cup of diced papaya, 2 Tbsp of coconut flakes, 2 tbsp of brown sugar, 4 tbsp of flavored rum ( I had vanilla rum from St Marteen). 1 tbsp of crystallized Ginger chips. 6 leaves of mint chopped very thinly. Rum Flavored whipped cream.

Dice all the fruits in very small cubes. In a large bowl, place all the fruits, the rum, the sugar, the mint and mix well. Set aside for 1 hour so that the fruits will absorb the rum. Before serving add the coconut, the crytallized ginger to the fruit mixture.

Rum Flavored Whipped Cream: Place 1 cup of heavy cream and 2 tbsp of rum in the bowl of a mixer. Mix on high until the cream starts forming peaks. Add sugar if needs be, maybe 1/2 tbsp.

Serve the fruit salad in martini glasses. Top the fruit salad with a dollop of whipped cream. Chop a few mint leaves and sprinkle them on top of the whipped cream. Serve with speculos. Yum!