< Back Roasted Fennel Bulb Prep Time: 10 mins Cook Time: 30 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Savour the subtle sweetness of roasted fennel bulb, lightly seasoned and finished with a drizzle of grapefruit balsamic vinegar for a bright, aromatic, and refreshing side dish. Ingredients 1 fennel bulb, cut into ⅛ 3 oz olive oil 1 teaspoon kosher salt 1 teaspoon pepper 2 teaspoon Tajín spice 1 teaspoon garlic powder 3 oz grapefruit balsamic vinegar Preparation Set the oven to preheat at 350ºF. Rinse the fennel and slice it into ⅛-inch pieces. Arrange them on a baking sheet, drizzle with olive oil, and season with spices. Place in the oven and bake for 20 minutes. Take the fennel off the sheet, transfer to a plate, and drizzle with grapefruit balsamic vinegar. Previous Next

< Back Buffalo Chicken Dip Prep Time: 20 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A creamy, spicy dip made with chicken, cream cheese, ranch, hot sauce, mozzarella, and blue cheese, baked until bubbly and perfect for sharing. Ingredients 10 oz cream cheese, softened ¾ oz of water 5 oz ranch salad dressing 2 oz hot sauce 3 oz mozzarella cheese 1 ¾ cups cooked chicken, diced 3 oz blue cheese, crumbled Preparation Preheat oven to 350ºF In a mixing bowl, add the cream cheese and whip until soft peak, slowly adding water. Add the ranch dressing, hot sauce, blue cheese, and mozzarella cheese and mix well, then fold in the chicken Season with salt and pepper if needed. When ready to cook, place in an oven-able bowl and bake for 20 minutes at 350°F or until bubbling. Serve with tortilla chips Previous Next

< Back Lobster Ravioli w/ Sorrel Dry Vermouth Sauce Prep Time: 15 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Delicate lobster-filled ravioli served with a creamy sorrel and dry vermouth sauce, offering a refined balance of rich seafood and fresh, tangy herbs. Ingredients 2 oz olive oil 6 garlic cloves, minced 1 cup fire-roasted tomatoes ¾ cup of dry vermouth 6 oz heavy cream 6 tablespoons butter 3 tablespoons chopped sorrel 6 oz parmesan cheese grated salt Preparation In a sauce pot, heat the oil and chopped garlic over medium-high heat for 3 minutes. Add the tomatoes and cook for an additional 5 minutes. Pour in the vermouth and let it simmer for another 5 minutes. Stir in the heavy cream and bring to a boil, then reduce the heat to medium. Allow it to simmer for 3 more minutes. Remove from the heat and use an immersion blender to puree until smooth. Return the pot to the heat, add the butter, and stir thoroughly. Mix in the sorrel and a pinch of salt. Keep the heat low until the pasta is ready. Cook the pasta in salted water until done. Drain and serve in warm bowls. Pour the sauce over the top and finish with freshly grated Parmesan cheese. Previous Next

< Back Banana, Blueberry and Raspberry Bread Prep Time: 15 mins Cook Time: 30 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description Enjoy a moist banana bread bursting with blueberries and raspberries, sweetened with brown sugar and baked to golden perfection for a deliciously fruity treat. Ingredients 3 cups AP flour 1 ½ teaspoons baking soda ⅓ teaspoon salt ¾ cup butter 1 ⅛ cups brown sugar 4 eggs, beaten 1 ¾ cups banana, mashed 1 ½ cups of blueberries & raspberries Preparation Preheat oven to 350°F In a large bowl, combine flour, baking soda and salt. In a mixing bowl, cream together butter and sugar. Stir in eggs and mashed bananas until well blended Stir the banana mixture into the flour mixture and stir until moistened, then add the berries and fold gently. Pour mixture into sprayed loaf pans, bake for 30 minutes and check Previous Next

< Back BBQ Pork Grit Bites Prep Time: 5 mins Cook Time: 20 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description BBQ Pork Grit Bites: Creamy grits combined with flavourful BBQ pork, baked into bite-sized portions, and served with a Cajun butter sauce. Ingredients 1 ⅓ cups water, boiling ⅓ teaspoon salt ½ cup quick grits ¼ lb BBQ Pork, premade 1 pinch salt & pepper Preparation Set the oven to 350ºF. Boil the water and add salt. Gradually stir in the grits, stirring constantly for 5 minutes, then cover and reduce to low heat. Flavor the grits with salt and pepper, then incorporate the BBQ pork, mixing thoroughly. Place the mixture into greased muffin pans. Bake at 350°F for 10 minutes or until set. Allow to rest in the pan for 5 minutes before removing. Serve with a Cajun butter sauce. Previous Next

< Back Chive Horseradish Sauce Prep Time: 15 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A creamy sauce made with sour cream, horseradish, chives, and a hint of lemon, perfect for adding a zesty kick to meats or vegetables. Ingredients 4 ½ oz sour cream 1 ½ oz horseradish 1 pinch salt and pepper 1 dash Worcestershire sauce 1 dash lemon juice ⅓ teaspoon granulated garlic ⅔ oz heavy cream 4 tablespoons chives, chopped Preparation Whisk everything in a bowl and season to taste. Let it stand in the fridge for 3 hours Previous Next

< Back Cranberry Loaf Prep Time: 20 mins Cook Time: 60 mins Serves: 14 Level: easy Soucre Alevia's Kitchen Short Description A moist cranberry loaf made with fresh cranberries, chopped pecans, and orange juice, with a hint of butter for richness. Baked until golden and fragrant, it’s perfect for breakfast or as a sweet Canadian snack. Ingredients 4 cups AP flour 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 cups fresh cranberries 1 cup pecans, chopped ½ cup butter 2 cups sugar 2 eggs 1 ½ cups orange juice Preparation Preheat the oven to 325°F. Whisk together the flour, baking powder, baking soda, and salt. Add the cranberries and pecans, then set aside. In a mixing bowl, cream the butter, sugar, and egg until smooth. Stir in the orange juice, then mix in the flour mixture until just moistened. Bake for 45 minutes to 1 hour or until the top springs back when touched. Allow to cool for 10 minutes before removing from the pans and placing on a wire rack. Previous Next

< Back Smoked Meat Slaw Prep Time: 10 mins Cook Time: 6 mins Serves: 2 Level: easy Soucre Alevia's Kitchen Short Description Enjoy our tangy Smoked Meat Slaw—crisp cabbage, apple, and caraway tossed with smoked meat in a honey mustard sauce, served warm or cold for a flavourful, satisfying side. Ingredients 1 oz vegetable oil 1 shallot diced ¼ head Napa cabbage, chiffonade ¼ head romaine, chiffonade 1 teaspoon caraway seeds ¼ apple, diced ¼ cup of honey mustard sauce Preparation In a skillet, heat the oil, add the shallot and sauté for 2 minutes; add the Napa cabbage, romaine, and apple; sauté for another 2 minutes Then add the caraway seeds and honey mustard sauce and simmer for 2 minutes. Serve on the side or warm on top of the sandwich Previous Next

< Back Dijon Brown Sauce Prep Time: 5 mins Cook Time: 5 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Indulge in our rich brown sauce made with Dijon mustard, demi-glace, red wine, and butter Ingredients 1 package demi-glace ½ cup water ½ cup red wine 2 teaspoons Dijon mustard 1 teaspoon unsalted butter Preparation In a saucepan, add the water and red wine and whisk in the demi-glace. Simmer for 5 minutes, then add the Dijon mustard. When ready to serve, add the butter to give the sauce a nice shine Previous Next

Breaking down whole pieces of meat, save money and time Rack of Lamb Cleaning Play Video Facebook Twitter Pinterest Tumblr Copy Link Link Copied Meat Cleaning All Categories Play Video Play Video 06:11 Cleaning of a Ribeye Cleaning a whole Ribeye for a roast and steaks Play Video Play Video 00:44 Rack of Lamb Cleaning Rack of Lamb cleaning Videos

< Back Blackened Chicken Alfredo Casserole Prep Time: 30 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Tender chicken breast is seasoned with blackened spices, seared, and baked, then combined with pasta and a creamy Parmesan Alfredo sauce for a rich and flavourful casserole. Ingredients 4 cups pasta, cooked 2 tablespoons blackened seasoning 4 pinches salt and pepper 20 oz heavy cream 2 oz white wine 4 oz Parmesan cheese 4 teaspoons chopped garlic 24 oz chicken breast 3 teaspoons chicken base Preparation Preheat oven to 350°F Bring a pot of salted water to a boil, cook the pasta, drain, and rinse, and hold until the sauce is ready Season chicken with blackened seasoning and sear in a skillet on both sides and finish in the oven, bake for 20 minutes Add cream, white wine, garlic, and chicken base in a saucepan, and bring to a boil. Simmer for 5 minutes until the sauce thickens a little. It should just coat a spoon Once the chicken is cooked, dice and add to the sauce; add any juice from the pan. Add the cooked pasta, mix and season to taste. Plate and top with cheese Previous Next

< Back Corn Bread w/ Bacon, Green Onions and Cheddar Cheese Prep Time: 15 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Enjoy our savoury cornbread, packed with crispy bacon bits, fresh green onions, and sharp cheddar cheese. Baked until golden brown, this flavourful twist on a classic is perfect for adding a delicious kick to any meal. Ingredients 5 eggs 1 ½ cups sour cream 2 cups cornmeal ¼ lb unsalted butter, melted 3 oz sugar ½ teaspoon smoked paprika 3 green onions diced 4 oz bacon bits crispy 1 cup of cheddar cheese Preparation Preheat oven to 375°F Melt the butter in a saucepan or microwave. Mix the eggs, sugar, sour cream, green onions, bacon bits, and cheddar cheese. Then add the cornmeal and then add the butter. Mix well by hand. Spray 4 oz muffin pans and fill half full. Cook at 375°F for 25-30 minutes or until golden brown. Previous Next