< Back BBQ Pork Sandwich Prep Time: 10 mins Cook Time: 15 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 24 oz pork loin, sliced ¼ 4 dashes BBQ seasoning (see recipe) 4 oz butter, melted 1 dash salt and pepper 2 loaves french bread 1 oz microgreens 8 oz chutney, garnish 3 oz oil Preparation Preheat the BBQ Slice and season the pork with BBQ spice, salt, and pepper. Brush the pork with the oil so it won't stick to the grill Grill the pork off on both sides until cooked, place on a tray and let rest. Slice the french bread, then brush with butter and grill off Layer the micro greens, then pork on the french bread and top with the chutney Previous Next

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< Back BBQ Pork Grit Bites Prep Time: 5 mins Cook Time: 20 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ⅓ cups water, boiling ⅓ teaspoon salt ½ cup quick grits ¼ lb BBQ Pork, premade 1 pinch salt & pepper Preparation Preheat oven to 350ºF Bring water to a boil and add the salt. Slowly add the grits and stir continuously for 5 minutes, then cover and keep on low heat Season the grits with salt & pepper, then add the BBQ pork and mix well. Scoop mix in sprayed muffin pans Bake at 350℉ for 10 minutes or until firm. Let stand in pan for 5 minutes, then remove. Serve with a cajun butter sauce Previous Next

< Back Artichoke, Mushroom Goat Cheese Quiche Prep Time: 15 mins Cook Time: 45 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 pie crust (9-inch) 12 oz heavy cream 6 eggs 1 oz olive oil, cooking 6 oz mushroom, sliced and cooked ½ can artichoke bottom, diced 6 oz goat cheese Preparation Preheat oven to 300ºF Prick the pie shell with a fork and par-bake the shell at 300°F for 10 minutes; remove and turn the oven up to 350ºF Sauté the mushrooms in a bit of oil until tender. Dice the artichoke bottoms small and place them on a paper towel until ready When the shell is ready, add the mushrooms and artichokes, then add the cheese In a bowl, mix the eggs and heavy cream and blend well. Pour over the ingredients in the shell and make sure that everything is covered Place in the oven and bake at 350°F for 1 hr or until firm. Remove and let cool Previous Next

< Back BBQ Chicken Grit Bites Prep Time: 5 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ⅓ cups water, boiling ⅓ teaspoon salt ½ cup quick grits ¼ lb BBQ chicken 1 pinch of salt & pepper Preparation Preheat oven to 350ºF Bring water to a boil and add the salt. Slowly add the grits and stir continuously for 5 minutes, then cover and keep on low heat Season the grits with salt & pepper, then add the BBQ chicken and mix well. Scoop mix in sprayed muffin pans Bake at 350℉ for 10 minutes or until firm. Let stand in pan for 5 minutes, then remove. Serve with a cajun butter sauce Previous Next

< Back BBQ Bacon Shrimp Prep Time: 20 mins Cook Time: 10 mins Serves: 24 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 24 shrimp 21/25 24 bacon slices, precooked 8 oz barbecue sauce 4 oz olive oil blend 24 toothpicks Preparation Preheat oven to 350°F Lay bacon out on parchment paper and cook too medium. Remove from sheet pan and lay on paper towels to drain and cool. Once the bacon is cooled, lay the bacon out on the counter. Place a shrimp on one end and wrap the bacon around the shrimp Use a toothpick to hold the bacon onto the shrimp. Then place the shrimp on an oiled baking sheet and brush with the BBQ sauce on both sides. Place in the oven and bake for 8 minutes Remove and serve with cocktail sauce or a remoulade sauce Previous Next

< Back Baby Carrots With Sweet Ginger Butter Prep Time: 10 mins Cook Time: 10 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb baby carrots, cooked 2 tablespoons butter 1 tablespoon crystallized ginger, finely diced 1 pinch salt and pepper Preparation Over low heat, add the carrots in a shallow saucepan and cover with water. Add a pinch of salt and bring the water to a simmer. Remove carrots from the water when they are almost fork-tender and drain In a medium sauté pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, then transfer the steamed carrots to the pan Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately Previous Next

< Back Autumn Potato Gratin Prep Time: 20 mins Cook Time: 30 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4 lbs potatoes, red potatoes 2 cups heavy cream 4 tablespoons unsalted butter 2 sprigs fresh thyme, fresh sage, and fresh rosemary 2 cloves garlic, cracked 1 pinch salt and white pepper 8 cups Parmesan cheese Preparation Preheat oven 400°F Slice the potatoes and place in a bowl and toss with salt and pepper, then place in a baking dish Place the cream, butter, herbs and garlic in a pot and simmer until flavour infuses together. Season with salt and pepper Strain the cream mixture over the potatoes and sprinkle with the Parmesan cheese Bake for 30 to 35 minutes or until brown on top. Cover to keep warm Previous Next

< Back Bacon Pecan Stuffed Mushrooms Prep Time: 15 mins Cook Time: 15 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 mushroom caps, washed and dried ¼ cup mushroom pieces, diced fine 1 ¼ oz butter ½ tablespoon vegetable oil ⅛ teaspoon kosher salt 1 oz onion diced fine 5 oz breadcrumbs 2 oz bacon bits, diced, cooked 1 oz pecan half, chopped 1 oz beef broth 1 green onion, diced 2 oz mozzarella cheese Preparation Preheat oven to 350°F Clean and destem the mushrooms, save the steam and dice up. In a skillet, add oil and butter and sauté the onions and mushroom pieces until tender Remove from the heat and add the rest of the ingredients together and mix well Fill the mushroom caps and bake for 15 minutes Previous Next

< Back Bacon Potato Soup with Cheese & Green Onions Prep Time: 15 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4 cups potato, diced 4 oz bacon bits ½ onion diced fine 18 oz heavy cream 14 oz chicken stock 1 cup cheddar cheese 3 green onions, sliced 1 pinch salt and pepper Slurry Preparation In a pot, cook the bacon over medium heat until it’s crispy. Remove the bacon from the pan and set it aside. Drain off most of the bacon grease, leaving about ¼ cup. In the reserved bacon drippings, cook the onions until they’re translucent, which should take about 5 minutes. Then, add the cubed potatoes and toss them to coat. Sauté the potatoes for 3-4 minutes, then return the bacon to the pan and add just enough chicken stock to cover the potatoes. Cover the pan and let it simmer until the potatoes are tender. Once the potatoes are tender, add the cream and simmer for 10 minutes. Season the dish with salt and pepper and then thicken it with a slurry made from a mixture of cornstarch and water. Remove the pan from the heat and add the cheese and green onions. Previous Next

< Back Bacon & Sausage Strata Prep Time: 15 mins Cook Time: 50 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Wet mix: 1 pt heavy cream 2 oz water, wash the heavy cream container 10 eggs, whipped 1 pinch salt and white pepper Filling: 3 cups cheddar cheese 4 oz sausage, cooked, diced 4 oz cooked bacon, diced 6 slices brioche bread Preparation Make the wet mix: cream, eggs, salt, and pepper whipped together Layer the bread on the bottom of a sprayed eight-by-eight pan, then add ½ the cheese, both types of meat and then top with the rest of the cheese Pour the wet mix over the top and lid. Rest overnight for better results. When cooking, remove the cover and bake at 350°F for 50 minutes or until firm Previous Next

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