A classic French pastry dough made by cooking butter, water, and flour together, then beating in eggs to create a light, airy base for cream puffs, éclairs, and more. < Back Choux Paste Prep Time: 15 mins Cook Time: 45 mins Serves: 24 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb butter 1.5 lb flour 1 qt water 20 eggs Preparation Preheat oven 425ºF In a saucepan, melt the butter and water together and bring them to a boil. Add the flour all at once and remove from the heat and stir until it forms a ball. Slowly add the eggs one at a time and mix continuously Pipe out into tiny teardrops and bake at 425°F for 30 minutes or until golden brown. Poke holes in the back and let it cool. Dip into chocolate or fill with a sweet pastry cream Previous Next

Soft tortillas filled with seasoned chicken, mushrooms, peppers, and onions, baked in a creamy sauce and topped with TexMex cheese, tomatoes, and cilantro for a comforting homemade enchilada dish. < Back Chicken Enchiladas Prep Time: 30 mins Cook Time: 35 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 1 (10.75 oz) can of condensed cream chicken soup ½ cup of sour cream ½ cup of heavy cream 8 oz diced Shiitake mushrooms ½ Cubanelle Peppers ½ onion chopped 1 tablespoon butter 1 teaspoon paprika 2 dashes of hot sauce 2 cups chopped cooked chicken (¾ lb of raw chicken) 8 (6-inch) flour tortillas Topping: 2 cups shredded TexMex cheese 1 tomato diced 2 green onions diced 2 tablespoons of chopped cilantro 4 oz of fried corn in a skillet corn chips crushed for topping Dressing: ⅓ cup extra-virgin olive oil ⅓cup squeezed lime juice ½ hot sauce ½ tsp fine sea salt 3 cups of fresh mixed greens freshly ground black pepper Make a green salad of your choice Preparation Preheat oven to 350°F. Baked the chicken breast on a spray baking sheet for 20 minutes, cool and dice In a bowl, mix the soup, sour cream and heavy cream; set aside Melt butter in a medium saucepan over medium-high heat. Add onions, mushrooms, peppers and paprika, and sauté until tender. Add the hot sauce, stir the chicken and 2 tablespoons of the soup mixture. Cook and stir until heated through. Then add half of the cilantro and mix Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish. Lightly brown the tortilla shells in a skillet on both sides. Spoon about 1/4 cup of the chicken mixture down the centre of each tortilla. Roll up tortillas and place, seam-side-down, in the baking dish. Spoon the remaining soup mixture on top Bake 30 minutes in the preheated oven covered with foil; remove and top with green onions, tomatoes, corn and cheese and broil for 4 minutes Remove and top with the rest of the fresh chopped cilantro and crushed corn chips Make the dressing and drizzle it on top of the garden salad. Serve with the chicken enchiladas Previous Next

Crispy cheese fritters made with a blend of cheddar and herbs, served with a sweet honey mustard dipping sauce for a delicious appetizer. < Back Cheese Fritters with Sweet Honey Mustard Sauce Prep Time: 20 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 ½ cups self-rising flour ¾ cup sour cream 4 eggs, whisked slightly 1 cup white cheddar cheese 3 cups cheddar cheese 3 cups 5 cheese blend ½ cup green onion, diced 2 tablespoons parsley, freeze-dried 1 tablespoon garlic powder 1 teaspoon salt 1 teaspoon cayenne pepper 3 teaspoons chopped garlic Preparation Combine all ingredients in a large bowl and mix well with a spoon Refrigerate for at least 1 hour. This will help with the texture when frying. Heat oil to 350°F. Scoop balls of batter, about the size of a golf ball, and fry until golden Serve with spicy ranch or tomato ketchup Previous Next

Crispy phyllo tartlets filled with tender chicken tossed in a creamy, spicy Bang Bang sauce, topped with toasted sesame seeds and fresh scallions for a flavourful bite. < Back Phyllo Tartlets with Bang Bang Chicken Prep Time: 15 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Toasted: 1 ¼ teaspoons sesame seeds 1 oz vegetable oil Sauce: 2 ⅜ tablespoons peanut butter ⅝ teaspoon chopped garlic 1 ¼ inch fresh ginger, chopped fine 1 ¼ teaspoons lemon juice 1 ¾ teaspoons soy sauce ⅓ teaspoon hot sauce Filling: 12 oz cooked chicken, diced small 1 pinch salt and white pepper 1 green onion, sliced ⅛-inch thick 12 phyllo pastry, shells Preparation Pre-heat oven to 350 degrees Toast the sesame seed with the oil in a pan over low heat until nutty, about 3 minutes; set aside Bang Bang Sauce: Mix the peanut butter, garlic, ginger, lemon juice, soy sauce and hot sauce until smooth Season the chicken with some of the sauce, then place a bit of sauce in the bottom of the Phyllo cups, add the chicken and finish with toasted sesame seeds and scallions Place in oven for 4 minutes to warm Previous Next

Stuffed peppers filled with vegetable couscous, topped with feta, roasted chickpeas, basil, and a drizzle of Persian lime olive oil for a fresh, flavourful bite. < Back Stuffed Peppers w/ Vegetable Couscous Prep Time: 30 mins Cook Time: 30 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4 bell peppers 7 oz of canned corn 2 green onions diced 1 Roma tomato diced 2 stacks of celery heart-diced small 1 avocado diced ¼ cup of roasted chickpeas 16 oz tomato sauce-any kind ½ cup of Persian Lime Olive Oil-warmed 1 packet of Bulgar & Quinoa blend 6 leaves of Fresh Basil, Chiffonade 3 oz Feta cheese Preparation Clean the peppers and let them dry. Cut the tops off and a little from the bottom to make them sit level. Clean the seeds out and stuff the peppers with the meatballs. Top with your favourite tomato sauce and bake at 350°F for 30 mins or until bubbly While the meatballs are cooking, chop up the vegetables for the Couscous, start the Couscous in a pot, and follow the directions on the box. Once that is cooked, add the vegetables except for the avocado and chickpeas. Warm the oil in the microwave. When everything is ready, start to plate. Place the pepper on one side, and top with the sauce. Add the Couscous, top with the avocado, feta cheese, and chickpeas and drizzle the oil over it, then top with Fresh Basil and serve Previous Next

French-style potato salad with tender potatoes, fresh herbs, and a light vinaigrette for a refreshing side. < Back French Potato Salad Prep Time: 20 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe 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 Dice and boil potatoes in salted water until cooked, drain Add the scallions and onions in a skillet and toss with the oil; add the garlic, toss and cook for a few minutes. Place the potatoes in a bowl and toss the hot mix into it. Then add the mustard, chives, chopped herbs, salt and pepper, and gently fold together, season to taste Serve at room temperature Previous Next

Grilled chicken breast, celery, onion, mayonnaise, and fresh tarragon tossed with sweet mango chutney for a vibrant and flavourful chicken salad. < Back Chicken Salad, Mango Chutney Prep Time: 15 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb chicken breast, cooked, diced ¼ cup celery, diced ¼ cup onion, diced ¼ cup mayonnaise ¼ cup mango chutney (Major Grey's) 4 teaspoons tarragon, fresh, chopped 1 oz oil salt and pepper Preparation Preheat oven 350ºF & turn on grill Season chicken with salt, pepper, and oil. Grill mark the chicken on both sides and then place in the oven for 20 minutes; cool and dice small Dice celery and onions and place in a mixing bowl. Add the remainder of the ingredients and combine thoroughly. Dice cooled grilled chicken into small pieces, add to the bowl, stir into the mixture, season, and let stand for 2 hours. Serve with lettuce wraps or your favourite crackers Previous Next

Flaky cod fillets pan-seared and topped with a savoury scallion-sesame butter, infused with ginger and garlic for a fresh, flavourful finish. < Back Cod with Scallion-Sesame Butter Prep Time: 15 mins Cook Time: 10 mins Serves: 4 Level: easy Soucre Alevia's Kitchen/bonappetit.com About the Recipe Ingredients 4 5–6-oz. cod or other flaky whitefish fillets Tajin seasoning- a few dashes on fish 2 tablespoons. Cornstarch 6 tablespoons extra-virgin olive oil, divided 1 bunch scallions, thinly sliced 4 tablespoon unsalted butter 1 tsp. toasted sesame oil 2” piece ginger, peeled, finely chopped 4 garlic cloves, thinly sliced salt and pepper to taste Preparation Pat fish dry with paper towels, season with Tajin. Sprinkle one side with an even layer of cornstarch; brush off excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high. Lay the fish and cornstarch side down in a skillet and cook, shaking the pan occasionally, until golden, crisp, and opaque around the edges, 6–8 minutes. Turn fish over and cook until fillets are cooked and flake easily with a fork, 1–2 minutes. Meanwhile, place the scallions in a medium heatproof bowl. Combine butter, sesame oil, ginger, garlic, and 4 tablespoons of olive oil in a medium saucepan over medium heat. Cook until butter begins to foam and garlic turns light golden, about 4 minutes. Pour over scallions, stirring to wilt. Let cool for 1 minute, then season with salt Serve fish with scallion-sesame butter spooned over Previous Next

Tender chicken and pasta baked in a creamy mushroom sauce with Parmesan and herbs for a comforting, classic Chicken Tetrazzini. < Back Chicken Tetrazzini Prep Time: 25 mins Cook Time: 45 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 24 oz chicken breast, cooked and diced small ½ lb mushroom, sliced ½ onion, finely chopped 1 ½ tablespoons chopped garlic ½ teaspoon thyme ¼ cup white wine ½ tablespoon chicken base 28 oz heavy cream 4 oz water 1 lb angel hair pasta, cooked 3 oz frozen peas 1 tablespoon olive oil blend Topping: ¼ cup Parmesan cheese ½ cup Panko breadcrumbs ½ tablespoon Italian seasoning Slurry Preparation Preheat oven 350ºF Bake the chicken on a sprayed sheet pan for 20 minutes; dice into ½ cubes In a pot of boiling water, add some salt and cook the pasta off, drain and rinse In a saucepan, add the oil and heat, add the onions, sauté for 5 minutes, add the mushrooms, and cook for 3 minutes. Add the garlic and thyme and sauté for 5 minutes. Add the white wine and reduce, once reduced add the heavy cream, chicken base and water Bring to a boil, add the peas and simmer for 3 minutes, then add the chicken and thicken with the slurry stirring for 3 minutes Mix the Parmesan cheese, Italian seasoning, and breadcrumbs in another bowl. Place the noodles in a baking dish, and top with sauce and topping. Bake 350°F for 20 minutes or until warmed through Previous Next

Buttery shortbread crust topped with a tangy lemon filling, baked to perfection for a sweet and zesty treat. < Back Lemon Bars Prep Time: 20 mins Cook Time: 40 mins Serves: 16 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Crust: 2 cups flour, all-purpose 1 cup powdered sugar 1 pinch salt 8 oz unsalted butter, warm Filling: 4 eggs 2 cups sugar 6 tablespoons flour, all-purpose 6 tablespoons lemon juice Preparation Preheat oven to 350°F. Make the crust by combining the flour, powdered sugar, and salt in a large bowl. Cut the butter into the mix, so it looks crumbly. Press the mixture into a spray eight*eight pan shallow. Bake for 20 minutes Mix the eggs, sugar, flour, and lemon juice. When the bottom is done, pour the mix over the crust and bake for 20 minutes at 350°F When the bars are cooled, remove them from the pan Previous Next

Layers of brioche, sautéed mushrooms, spinach, and cheddar cheese baked in a creamy egg custard for a rich, savoury breakfast or brunch dish. < Back Mushroom and Spinach Strata Prep Time: 15 mins Cook Time: 50 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ quart heavy cream 2 oz water, wash heavy cream container 12 eggs, whipped 10 oz sliced mushroom, cooked 3 oz cooked spinach 1 oz vegetable oil 2 cups of cheddar cheese 6 slices brioche bread 1 pinch salt & pepper Preparation Make the mix: cream, eggs, salt, and pepper whipped together In a saucepan, cook the spinach and mushrooms in oil until soft. Layer the bread on the bottom of a sprayed 8x8 pan, then add ½ the cheese, add the spinach and mushrooms and then top with the rest of the cheese Pour the filling 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

Savour our classic Spinach Quiche—flaky pastry crust filled with creamy eggs, cheddar cheese, sautéed onions, and tender spinach, baked to golden perfection for a comforting, savoury slice. < Back Spinach Quiche Prep Time: 20 mins Cook Time: 45 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 pie crusted 12 oz heavy cream 6 eggs, whipped 4 oz frozen spinach ¼ onion, diced 2 cups cheddar cheese 1 oz olive oil blend 1 pinch salt and pepper 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 In a skillet, add oil and sauté the onions on medium until tender, then add the spinach and sauté until all the water is gone. Season with salt and pepper In a bowl, whip the eggs and cream. In the shell, add ½ the cheese, then the onion, spinach mixture and then the rest of the cheese. Cover with the wet mix, making sure everything is covered. Place in the oven and bake at 350°F for 1 hr or until firm. Remove and let cool Previous Next