< Back Dill Sour Cream Sauce for Pork Prep Time: 5 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Creamy dill sour cream sauce, made to complement pork. Adds a fresh, tangy finish to every bite. Ingredients 2 oz heavy cream ½ teaspoon dill weed, dry 2 pinches salt and pepper 1 teaspoon pork base 4 oz sour cream 1 dash of lemon juice 1 dash of Worcestershire sauce Preparation Bring the cream, dill, pork base, lemon juice, Worcestershire sauce, salt and pepper to a boil in a saucepot. Reduce by ⅓, then add any pork drippings from the pork roast, whisk together and then add the sour cream Keep warm but don't boil again; it will break the sauce Previous Next

< Back Cowboy Mashed Potatoes Prep Time: 20 mins Cook Time: 40 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Fluffy mashed potatoes are whipped with cream and butter, then combined with sautéed carrots, corn, garlic, and cheddar cheese for a hearty, flavourful dish. Finished with a golden baked top, these cowboy mashed potatoes offer a comforting twist with Canadian flair. Ingredients 2 ½ lbs potatoes 1 teaspoon of chicken base 2 tablespoons of butter 1 oz heavy cream 1oz of vegetable oil 8 oz carrots, diced small 2 teaspoons chopped garlic 6 oz corn, frozen 1 cup cheddar cheese salt and pepper Preparation Boil the potatoes with chicken base and water until soft, then drain and transfer to a mixing bowl, whipping them until they are light and fluffy. Add the cream and butter. In a skillet, heat the oil and add garlic, carrots, and corn, sautéing for 2 minutes over medium heat. Set the mixer to low and incorporate the sautéed vegetables, followed by the cheese, seasoning to taste. If desired, transfer the mixture to a baking dish and bake at 350°F for 20 minutes to achieve a crispy top. Previous Next

< Back Chocolate Chip Cookies Prep Time: 20 mins Cook Time: 30 mins Serves: 48 Level: easy Soucre Alevia's Kitchen Short Description Classic chocolate chip cookies made with a blend of butter, shortening, brown sugar, and chocolate chips, baked until golden for a chewy, delicious treat. Ingredients 6 oz shortening, weight 6 oz butter, weight 1 cup brown sugar 1 cup sugar 2 eggs 2 teaspoons vanilla extract 3 cups flour 1 teaspoon baking soda 3 cups chocolate chip 1 teaspoon salt Preparation In a mixing bowl, blend the butter, sugar, and shortening until creamy. Gradually add the eggs one by one while the mixer is on. In a separate bowl, sift together the flour, baking soda, and salt. Combine the wet mixture with the dry ingredients and mix by hand, then incorporate the chocolate chips. Refrigerate the dough for a day before baking the cookies. Use a scoop to portion the dough and bake at 350°F for 10-12 minutes. Previous Next

< Back Sausage Biscuits Bits Prep Time: 15 mins Cook Time: 25 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description Enjoy our Sausage Biscuits Bits—tender, bite-sized biscuits packed with savoury sausage and cheddar cheese, baked to golden perfection for a comforting, flavourful snack. Ingredients ½ lb sausage, cooked 2 cups cheddar cheese, shredded 3 cups biscuit mix 1 cup heavy cream ½ cup of water Preparation Brown the sausage in a pan, remove the oil, and process it in a food processor. Combine all the dry ingredients in a bowl, then incorporate the sausage, heavy cream, and water; the mixture will be sticky. Using a scoop or spoon, place portions onto a greased baking sheet. Bake at 425°F for 10-12 minutes or until golden brown. Previous Next

< Back French Bread with Sofrito Prep Time: 20 mins Cook Time: 5 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Crispy French bread served with savoury sofrito for a flavourful starter or side. Ingredients 2 green peppers 1 red pepper 2 tomatoes 1 onion 1 tablespoon chopped garlic ½ cup fresh cilantro 1 pinch salt and pepper 1 French banquette Preparation Wash and clean all vegetables. Seed the peppers and tomatoes, chop all the ingredients in bit-size pieces and coarsely chop the garlic and cilantro Add all the ingredients to a food processor, blend until smooth, and season with salt and pepper. Serve with grilled French banquette Previous Next

< Back French Potato Salad Prep Time: 20 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description French-style potato salad with tender potatoes, fresh herbs, and a light vinaigrette for a refreshing side. Ingredients 2 lbs potato, diced ½ cup olive oil ½ cup scallion, sliced ½ cup onion, chopped 3 cloves garlic, mashed ⅓ cup dry white wine 1 ½ tablespoons Dijon mustard 2 chives, chopped 2 tablespoons basil, tarragon, parsley 1 teaspoon kosher salt ½teaspoon cracked black pepper Preparation Cut the potatoes into cubes and boil them in salted water until they're tender, then drain. Sauté the scallions and onions in a skillet with oil; add the garlic, stir, and cook for a few minutes. Transfer the potatoes to a bowl and mix in the hot sautéed ingredients. Add the mustard, chives, chopped herbs, salt, and pepper, then gently combine everything and adjust the seasoning to taste. Serve at room temperature. Previous Next

< Back Dijon Dill Cream Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Creamy Dijon and dill sauce, perfect for fish, chicken, or veggies. Ingredients 1 oz butter 1 oz shallots, finely chopped 1 oz dry white wine 2 cups heavy cream ½ teaspoon dill weed ½ tablespoon Dijon mustard 1 pinch salt and white pepper 1 dash Worcestershire sauce 1 dash lemon juice Preparation In a saucepan, add the butter, shallots, and sauté, deglaze with white wine. Add the cream over low heat and reduce by half or until thick Whisk in dill and Dijon mustard and simmer for 2-3 minutes. Season with lemon juice, Worcestershire sauce, salt, and pepper Previous Next

< Back Artichoke and Spinach Dip Prep Time: 15 mins Cook Time: 10 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A luscious, creamy dip that's perfect for parties, offering rich flavours that guests will love. Ingredients 4 oz artichoke hearts, chopped 2 oz spinach, sautéed 1 pinch salt and white pepper 2 oz Monterey Jack cheese, shredded 2 oz mayonnaise 1 oz unsalted butter 1 oz parmesan cheese, garnish Flat bread crackers Preparation Heat the butter and cook the spinach until it becomes tender; remove any extra water. Transfer the spinach to a food processor, add the artichokes, salt, pepper, and mayonnaise, and blend until smooth. Take the mixture out of the processor and stir in the jack cheese; mix well. Transfer the mixture to an oven-safe bowl and bake at 350°F for 8-10 minutes. Top with parmesan cheese and serve alongside flatbread crackers. Previous Next

< Back Orange Balsamic Chicken Prep Time: 15 mins Cook Time: 30 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Sweet-and-tangy orange chicken with tender, juicy pieces coated in a glossy citrus sauce, finished with a hint of rosemary and balsamic Ingredients 2 tablespoons olive oil blend 2 lb chicken breast 1 pinch salt and pepper 1 teaspoon rosemary ⅓ cup orange marmalade ¼ cup balsamic vinegar ½ cup water ½ teaspoon chicken base 2 green onions, sliced 4 cups arugula leaves Preparation In a large pan, combine the chicken with salt and pepper, sear it on the grill, and then finish cooking in the oven with rosemary for 20 minutes at 350°F. In a small bowl, mix the marmalade, vinegar, and stock, then pour this mixture over the chicken. Return it to the oven and cook for 2 to 3 minutes, or until the sauce thickens into a thin glaze. Add the scallions during the last minute of cooking. Arrange the dish on a serving platter and serve with arugula greens on top. Previous Next

< Back Bacon Wrapped Chicken Tenders Dusted with Chili Powder and Brown Sugar Prep Time: 15 mins Cook Time: 15 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Indulge in bacon-wrapped chicken tenders, coated in brown sugar and chili powder, then baked until perfectly crispy. This easy, crowd-pleasing recipe delivers a delicious balance of sweet and spicy flavours. Ingredients 12 bacon slices, raw 12 chicken tenders, cut in half 3 oz brown sugar 3 oz chilli powder Preparation Preheat the oven to 350ºF. Slice the bacon and chicken tender in half. Wrap the bacon around the chicken tender and secure them together with a toothpick. Combine the brown sugar and chili powder in a bowl, then coat the chicken with the mixture. Arrange on a parchment-lined baking sheet and bake at 350°F for approximately 15 minutes. Previous Next

< Back Italian Baked Chicken Prep Time: 15 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Juicy Italian-seasoned chicken, grilled for smoky char then baked until tender and finished with melted cheese, roasted red peppers, and Kalamata olives. Ingredients 6-6 oz chicken breasts 1 dash Italian seasoning salt and pepper 6 oz roasted red pepper, 6 oz Kalamata olive, 1 ½ cups Monterey/Cheddar blend Preparation Preheat the oven to 350ºF and prepare the BBQ. Season the chicken with Italian seasoning, salt, and pepper. Grill the chicken to create grill marks, then bake it at 350°F for 20 minutes. Once cooked, place the cheese on top and bake for an additional 3 minutes. Combine the red peppers and olives in a bowl for the topping. After the chicken is done, add the peppers and olives on top. Previous Next

< Back Low Country Boil Prep Time: 20 mins Cook Time: 65 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A Southern classic featuring tender shrimp, smoked sausage, baby red potatoes, and corn on the cob simmered with savoury crab boil spices, served hot and ready for sharing. Ingredients 2 teaspoons crab boil per qt of water 24 baby red potato 1 lb smoked sausage, 2-inch long 12 each corn on the cob 1 ½ lbs peeled shrimp, 36/40 Preparation In a large pot, pour in enough water to cover the ingredients, add the crab boil, and bring it to a boil. Let it simmer for 30 minutes and adjust the seasoning. Once boiling, add the potatoes and sausage. Cook over medium heat for 20 minutes. Add the corn and continue cooking for another 10 minutes. Add the shrimp and cook for 3 minutes. Drain and serve with warm bread. Previous Next