< Back Cheese and Beer Soup Prep Time: 10 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A creamy soup made with sharp cheddar cheese, stout beer, and a touch of cream, finished with fresh chives for a comforting, flavourful bowl. Ingredients 1 ½ btl of beer, stout 1 qt heavy cream 10 oz water 2 cup cheddar cheese, sharp, grated 1 pinch salt and white pepper chives chopped Slurry Preparation In a stockpot, add the water and cream and bring to a boil. Thicken with the slurry while continuously stirring. Turn the heat down and add the beer Add the cheese and stir until all is dissolved. Season with salt and pepper. Garnish with some fresh chives Previous Next

< Back BBQ Ranch Chicken Dip Prep Time: 30 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A creamy, cheesy chicken dip with BBQ sauce, ranch, and garlic, perfect for serving with tortilla chips. Ingredients 4 oz cream cheese, softened 1 cup cooked, shredded chicken ½ cup BBQ sauce ½ cup ranch dressing 1 cup shredded cheddar cheese ½ teaspoon chopped garlic salt and pepper Preparation Preheat the oven to 350°F Season a 10 oz raw chicken breast with salt and pepper. Place it on a baking sheet and bake for 20 minutes. Allow the chicken to cool, then shred it. In a mixer, whip the cream cheese until it becomes light and fluffy. Gradually add the shredded chicken, BBQ sauce, and ranch dressing, mixing for 5 minutes. Then incorporate the garlic and cheddar cheese. Taste and adjust the seasoning if necessary. Transfer the mixture to an oven-safe pan and bake for 20 minutes or until it starts to bubble. Serve with tortilla chips. Previous Next

< Back Stuffed Ravioli w/ Spinach & Ricotta Basil Tomato Sauce Prep Time: 20 mins Cook Time: 30 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Spinach and ricotta ravioli topped with basil tomato sauce, crispy pancetta, mushrooms, and shaved Parmesan. Ingredients 4 oz mushrooms, sliced 2 oz pancetta, diced 2 tablespoons of oil 20 oz tomato sauce 1 garlic clove minced 1 teaspoon fresh thyme 2 tablespoons fresh basil, chiffonade 6 oz heavy cream 1 package stuffed ravioli, spinach & ricotta shaved Parmesan, garnish Preparation In a saucepan, heat the oil and cook the mushrooms and pancetta until they are crisp; then set them aside. In a sauce-pot, add some oil and sauté the garlic and thyme. Next, pour in the tomato sauce and let it simmer for 5 minutes. Stir in the basil and heavy cream, season to taste, and keep the sauce warm. Boil a pot of salted water and cook the pasta according to the package instructions. Place some warm sauce at the bottom of a bowl, add the pasta, and top with more sauce. Garnish with the crispy pancetta, mushrooms, and shaved Parmesan. Serve with a side salad or crispy garlic bread. Previous Next

< Back Classico Chicken Prep Time: 45 mins Cook Time: 30 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Tender chicken breasts simmered in a rich tomato and herb sauce, finished with Parmesan cheese for a classic, comforting Italian-inspired dish. Ingredients 2 lbs chicken breast 8 oz flour 4 oz Italian salad dressing 2 green tomatoes 4 oz flour 4 oz cornmeal 8 oz buttermilk 8 oz oil 6 oz jack cheese Salsa: 2 cups diced tomato 1 cup corn kernels ½ cup diced onion 1 teaspoon cilantro, dried 2 teaspoons jalapeno peppers, diced Preparation Preheat the oven to 350°F. Start by preparing the salsa: combine the tomatoes, corn, onions, peppers, and cilantro. Allow it to sit for 2-3 hours. Trim all the fat from the chicken. Marinate the chicken in Italian dressing for 30 minutes. Coat the chicken with flour and lightly fry in oil until it turns golden brown. Finish cooking in the oven at 350°F for 20 minutes. Combine 2 oz of flour with 4 oz of cornmeal in a bowl; place the sliced green tomatoes into this mixture. In a separate bowl, pour the buttermilk. Coat the tomatoes, dip them in the buttermilk, and dredge them in the flour mixture again. In the same pan used for the chicken, add more oil and fry the tomatoes until golden brown. Once the chicken is cooked, place cheese on top and melt in the oven for 2 minutes. Serve the chicken on a plate topped with the green tomatoes and salsa. Previous Next

< Back Onion Brown Sauce Prep Time: 10 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A rich brown sauce made with caramelized onions, red wine, demi-glace, and butter, simmered to create a deep, savoury flavour—perfect for pairing with meats or vegetables. Ingredients 1 each onion, sliced 1/4-inch thick 2 oz butter ½ cup red wine 1 package demi-glace ½ cup water Preparation Slice the onion thinly, then melt the butter in a saucepan. Sauté the onion until it becomes tender. Pour in the red wine, allowing it to simmer while stirring continuously for approximately 5 minutes. In a bowl, mix together water and demi-glace, then add this mixture to the saucepan and let it simmer for an additional 5 minutes. Previous Next

< Back Mango Salsa Prep Time: 10 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Fresh mango, tomato, and green onion tossed with lemon juice for a sweet and tangy salsa. Ingredients 12 oz mango, diced 1 tomato, medium diced 2 green onions, diced 1 dash lemon juice 1 pinch salt and white pepper Preparation Dice mango, tomato, and green onion into small pieces, then add the other ingredients to the bowl. Season with lemon juice, salt, and pepper Let stand at room temperature for 30 minutes before serving Previous Next

< Back Crispy Pork Bites Prep Time: 20 mins Cook Time: 20 mins Serves: 2 Level: easy Soucre Alevia's Kitchen Short Description Indulge in tender pork marinated with Calabrian pepper, served with crispy sushi rice and a zesty arugula salad. This fresh, flavorful dish brings together local ingredients and global inspiration for a truly satisfying meal. Ingredients Marinate: 1 large pork tenderloin fillet cut into bite-size pieces 2 tablespoons of vegetable oil 1 tablespoon apple cider vinegar 1 tablespoon cornstarch ½ teaspoons salt Dash of Calabrian pepper paste Frying: ½ cup of cornstarch 1 to 2 cups of vegetable oil. Fill the pot just enough to cover the pork 1 tablespoon of butter 3 cloves of garlic sliced Saute: ¼ onion sliced ½ yellow pepper julienne ½ red pepper julienne Sides: Crispy sushi rice Arugula salad tossed with lemon olive, lemon juice, salt and pepper Garnish: 2 teaspoons salt 2 teaspoons white pepper 2 teaspoons black pepper Chopped green onion Lemon wedges dash of Calabrian pepper Preparation Combine the cut pork with the oil, apple cider, 1 tablespoon of cornstarch, Calabrian pepper paste and salt. Mix well until the pork is evenly coated. Marinate it for 15-20 minutes. In a small bowl, mix together the salt, white pepper, and black pepper. Set aside for garnish. Heat enough oil in a medium-sized pan to cover half of the pork. Heat it over medium heat until it’s hot. Prepare a plate lined with paper towels. In a skillet, melt the butter and add the garlic and peppers. Fry them until the garlic turns pale golden and crisps up on the edges for 1-2 minutes. Remove them from the skillet and drain them on the paper towel-lined plate using a slotted spoon. Drain the pork from the marinade and add it to a new bowl. Add the ½ cup of cornstarch to the marinated pork and toss to coat. Add the pork to the pan, a few pieces at a time, and don’t overcrowd the pan. Cook each side for 2-3 minutes until the coating is crispy and lightly browned. Remove the pork from the pan, draining off any excess oil, and place it on the paper towel-lined plate. Let it rest for at least 10-20 seconds so that the paper towels can soak up some of the oil. Sprinkle a small amount of salt and pepper mix over the pork while it’s still hot. Once you’ve cooked all the pork pies, transfer them to the bowl. Sprinkle half of the salt and pepper mixture over everything, add a dash of Calabrian pepper, and toss to evenly distribute. Add the garlic and peppers to the bowl and give it another toss. Taste the pork and sprinkle with more salt and pepper, if needed. Plate the pork bites and season with an additional salt and pepper mixture. Garnish with chopped green onions and lemon wedges. Serve immediately. Previous Next

< Back Chili Prep Time: 45 mins Cook Time: 90 mins Serves: 10 Level: easy Soucre Alevia's Kitchen Short Description A hearty chili made with ground beef, beans, tomatoes, onions, peppers, and a blend of spices, simmered to create a rich and comforting dish. Ingredients 2 lbs ground beef, cooked and drained 2 cups black beans, canned, rinsed, and drained 3 cups kidney beans, canned, rinsed, and drained 3 cups diced tomato 1 ¼ cups tomato paste 3 cups water 3 oz chilli powder 5 oz onion, diced ½ green pepper, diced 1 ¼ teaspoons sugar 1 tablespoon cocoa ¼ oz Kosher salt, volume ⅞ teaspoon cayenne 3 oz vegetable oil Preparation In a stockpot, cook the beef, then drain the oil. Once cooled, crumble the meat a little In another stockpot, add oil and heat on medium. Add the diced onions and sauté for 5 minutes; add the peppers and cook for 5 minutes. Add the spices, sugar, and cocoa and stir. Then add the diced tomatoes, tomato paste and water Bring to a simmer, adding the beans and beef. Simmer for 1 hour and stir occasionally. Season to taste with salt and pepper if need Previous Next

< Back Chop House Corn Prep Time: 15 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Sweet corn sautéed with butter, cream, and a touch of sugar, finished with a sprinkle of salt and white pepper for a rich and comforting side dish. Ingredients 2 tablespoons unsalted butter 1 tablespoon shallot, minced 1 lb corn, frozen 2 tablespoons white wine 4 oz heavy cream 1 ½ teaspoons sugar 1 ½ teaspoons kosher salt 1 dash white pepper Preparation In a large saucepan, melt the butter and add the shallots, sautéing them until they soften. Incorporate the corn and cook until it becomes tender. Next, add the sugar, deglaze the pan with white wine, stir in the cream, and let it reduce. Season according to your preference and transfer to a serving dish. Previous Next

< Back Blueberry Cobbler w/ Bisquick Prep Time: 20 mins Cook Time: 45 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Enjoy a cozy blueberry cobbler made with Bisquick, fresh blueberries, and a touch of cinnamon, baked to golden perfection. Ingredients 1 cup Bisquick® baking mix ½ cup unsalted butter, melted ½ cup heavy cream ½ cup water ½ teaspoon cinnamon 1 cup sugar 3 cups fresh blueberries Preparation Preheat oven to 375ºF. Melt the butter in the pan (8*8) Stir together Bisquick®, cream, water, sugar, and cinnamon Once the batter is ready, blend in the blueberries, gently folding them in Pour the batter over the butter. Bake at 375ºF for 15 minutes, then turn down and bake at 325ºF for another 30 minutes or until done Previous Next

< Back Crawfish Etouffee Prep Time: 45 mins Cook Time: 2 hrs Serves: 10 Level: advanced Soucre Alevia's Kitchen Short Description A classic crawfish étouffée made with a rich roux, sautéed onions, celery, green peppers, garlic, and bay leaf, simmered with crawfish tails, crab stock, sherry, lemon juice, and fresh parsley. Served over white rice, this comforting dish is full of bold, savoury flavour. Ingredients 4 ¾ oz unsalted butter 2 ⅜tablespoons all-purpose flour 1 ¼ cups onions, chopped 5 oz celery, chopped 5 oz cup green pepper, chopped ⅓ cup green onion, chopped 1 ¾ tablespoons chopped garlic 2 ½ bay leaf 1 ¼ teaspoons salt ⅓ teaspoon cayenne pepper 2 ⅜ tablespoons dry sherry 1 ¾ cups crab stock 1 lb crawfish, cleaned 2 ⅜ teaspoons lemon juice 3 ⅝ tablespoons fresh parsley, chopped 4 ¾ cups cooked rice Preparation In a large stockpot, melt the butter over medium heat, add the flour and cook, stirring to make a roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, cayenne pepper, salt and pepper and cook, stirring, until the vegetables are soft, about 5 minutes Add the sherry and cook for 2-3 minutes. Add the stock and the crawfish tails and bring them to a boil. Reduce the heat and simmer until it thickens, about 45 minutes. Add the lemon juice, stir in parsley and remove from heat. Serve with white-cooked rice Previous Next

< Back Cream of Asparagus & Turkey Prep Time: 20 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A creamy soup featuring fresh asparagus and tender turkey breast, simmered with heavy cream, water, chicken base, and a touch of white pepper. Thickened to perfection and seasoned with salt, this comforting dish offers a flavourful Canadian twist on a classic favourite. 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, combine the cream and water, and bring to a boil. Stir in the chicken base and asparagus, then reduce the heat and simmer for about 8 minutes until the asparagus is tender. Bring to a medium boil once more and gradually add the slurry, stirring until the mixture thickens. Incorporate the diced turkey and season with salt and pepper. Previous Next