< Back Cream of Mushroom Soup Prep Time: 29 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb mushrooms, sliced 3 oz butter 3 oz dry white wine 1 qt heavy cream 2 cups water 1 pinch salt & white pepper 1 ½ teaspoons chicken base Slurry Preparation In a stockpot, melt the butter, add the sliced mushrooms and sauté until the mushrooms are tender. Deglaze the pot with the white wine, reduce, then add the cream, water and chicken base and stir. Bring the soup up to a medium boil, and add the slurry mixture slowly while stirring Turn the heat down to a low simmer and cook for another 15 minutes, occasionally stirring; season to taste Previous Next

< Back Cream of Cauliflower and Tomato Soup Prep Time: 15 mins Cook Time: 30 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb cauliflower florets, cut up 3 oz butter 1 ½ tablespoon chicken base 1 qt heavy cream 2 cups water 1 pinch salt and white pepper 3 tomatoes, seeded and diced Preparation In a stockpot, melt the butter and sauté the cauliflower buds until tender; add chicken base, water and cream. Bring to a low boil and cook for 20 minutes, stirring occasionally. Turn the heat to a medium boil, slowly add the slurry, and mix until it thickens. Turn the heat down and simmer for 10 minutes Add the diced tomatoes, simmer for 5 minutes and season to taste Previous Next

< Back Cream of Asparagus & Turkey Prep Time: 20 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 bunch asparagus, diced, fresh 1 qt heavy cream 2 cups water 1 pinch salt and white pepper 2 tablespoons chicken base 1 ½ cups of diced turkey breast Slurry Preparation In a stockpot, add the cream and water, and bring to a boil. Add the chicken base and asparagus, turn down and simmer until the asparagus is tender about 8 minutes Bring to a medium boil and add the slurry slowly, stirring until thick. Add the diced turkey and season with salt and pepper Previous Next

< Back Cream of Asparagus Prep Time: 15 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 bunch asparagus spears peeled, diced, fresh 1 qt heavy cream 2 cups water 1 pinch salt and white pepper 2 tablespoons chicken base Slurry Preparation In a stockpot, add the cream and water, and bring to a boil. Add the chicken base and asparagus, turn down and simmer until the asparagus is tender about 8 minutes Bring to a medium boil and add the slurry slowly, stirring until thick and season with salt and pepper Previous Next

< Back Cream of Broccoli Soup Prep Time: 20 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4 cups broccoli florets 1 qt heavy cream 2 cups water 2 tablespoons chicken base 1 pinch salt and white pepper 1 cup cheddar cheese, shredded slurry Preparation In a stockpot, place the cream and water and bring to a low boil and add the broccoli florets. Simmer on low until broccoli is tender, then add the chicken base and stir until dissolved Bring it back up to a medium boil and add some of the slurry, stirring while adding. Tighten the soup until it coats the back of a spoon. Once thick, blend with an immersion blender until smooth. Place back on the heat and check for thickness; thicken more if necessary. Season with salt and pepper and add the cheese and mix until melted Previous Next

< Back Crawfish Etouffee Prep Time: 45 mins Cook Time: 2 hrs Serves: 10 Level: advanced Soucre Alevia's Kitchen About the Recipe 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 oven to 325℉ Whisk flour, baking powder, baking soda and salt. Stir in cranberries and pecans and set aside. Cream the butter, sugar and egg until smooth in a mixing bowl. Stir in orange juice, then blend in the flour mixture until moistened Bake for 45 minutes - 1 hour or until it springs back. Let cool for 10 minutes and remove from pans, and place on wire rack Previous Next

< Back Crawfish Fritters Prep Time: 15 mins Cook Time: 10 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 cups Bisquick® baking mix ½ cup water ½ cup onion diced fine 1 tablespoon chives 4 oz cooked crawfish, chopped salt and pepper Preparation Mix the dry ingredients, add the onion, chives and crawfish, and season to taste. Let stand in the fridge for 30 minutes Heat oil to 375°F and drop from a spoon into the fryer. Cook until a nice golden brown and the inside is cooked, about 6 minutes. Serve with a Remoulade of your choice Previous Next

< Back Crab Popover Prep Time: 15 mins Cook Time: 25 mins Serves: 12 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 4 oz cream cheese 1 oz lump crabmeat 1 oz crab claw meat ¾ cup mozzarella cheese ¾ teaspoon Worcestershire sauce 1 ¼ teaspoons lemon juice ½ teaspoon Florida Bay seasoning ⅛ teaspoon white pepper 1 pinch parsley, for colour 12 potato skins, mini Preparation Preheat oven 350ºF In a mixing bowl, cream the cream cheese until fluffily, then add the crab meat, mozzarella cheese, and seasonings and whip together In the meantime, bake the potato skins for 15 minutes or until brown. Then pipe the mix into the shells. Bake in the oven at 350ºF until brown, 10-12 minutes 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 About the Recipe 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

< Back Crab Dip Prep Time: 10 mins Cook Time: 40 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 qt heavy cream 1 ½ pounds of cream cheese 1 ½ tablespoons crab base 1 tablespoon Florida Bay Seasoning 1 lb lump crabmeat 2 cups mozzarella cheese 1 pinch salt and white pepper 1 pinch dried parsley Slurry Preparation Warm the cream and cream cheese in a large saucepot over low heat; make sure to whip the lumps out. Then add the crab base & Florida Bay Seasoning and simmer. Add the crab meat and mozzarella cheese and blend Season to taste and add the parsley for colour. Thicken if needed with a slurry Previous Next

< Back Crab Cakes w/ Remoulade Sauce Prep Time: 20 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Crab Cake: 1 lb jumbo lump crab meat, cleaned 1 lb lump crabmeat 6 green onions, diced 1 teaspoon Florida Bay Seasoning or Zatarain's 8 oz Hellman mayonnaise 1 cup white breadcrumbs Coating: 4 cups white crumbs 8 oz butter Sauce: 8 oz Hellman mayonnaise 8 oz creole mustard 1 dash of salt & pepper 1 dash of lemon juice 1 dash of Worcestershire sauce Preparation Pick the crab meat clean of shells and place it into a bowl. Dice up the green onions and put them in a bowl with the mayonnaise and seasoning; add 1 cup of the breadcrumbs and mix very gently with a plastic spatula. If the mix is still wet, add a little more breadcrumbs Form into 4 oz balls and place in the white breadcrumbs, and lightly coat. Form into patties and place on a sheet pan until all the mix is used In a skillet, melt the butter over medium heat and brown the crab cakes on both sides. Place on a clean sheet pan and place in a 350ºF. oven for 5-8 minutes until warm For the sauce, mix the mayonnaise and the mustard and season with lemon juice, Worcestershire, salt and pepper. Place the sauce on the plate and lay the crab cakes on the sauce. Garnish with a fresh herb or a green onion flower Previous Next

< Back Crab Cakes for Stuffed Mushrooms Prep Time: 20 mins Cook Time: 12 mins Serves: 48 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 48 mushrooms, medium ½ lump crabmeat 2 green onions, sliced 1 ⅛ teaspoons Florida Bay Seasoning or Zatarain's 4 oz Hellman mayonnaise 3 oz white breadcrumbs Preparation Pick the crab meat clean of shells and place it into a bowl. Dice up the green onions and put them in a bowl with the mayonnaise and seasoning, then add the breadcrumbs ½ cup mix very gently with a plastic spatula. If the mixture is still wet, add a little more breadcrumbs Clean and de-stem the mushrooms. Take the crab meat and stuff it into the mushrooms until all the mix is gone. Place on a baking sheet and bake at 350℉ for 12 minutes until brown Previous Next