< Back Green Bean Salad with Potatoes and Mustard Shallot Vinaigrette Prep Time: 20 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb potato, diced ½ lb green beans 1 oz oil Dressing: ⅛ cup Italian seasoning ¾ teaspoon Dijon mustard 1 ½ tablespoons shallots, chopped 1 oz white wine vinegar 3 oz olive oil Preparation Boil potatoes in salted water until tender, drain and set aside in a bowl. In a saucepan, sauté the green beans with oil until tender, drain and add to the potatoes Add the bottom dressing ingredients except for the oil, slowly add the oil, and whisk it in. Then mix with the potatoes and green beans and serve at room temperature Previous Next

< Back Southern Soda Bread Prep Time: 10 mins Cook Time: 45 mins Serves: 12 Level: easy Soucre myrecipes.com About the Recipe Ingredients 4 ½ cups all-purpose flour ⅔ cup sugar 4 ½ teaspoons baking powder 1  ½ teaspoons baking soda 1 ½ teaspoons salt 3 cups buttermilk 3 large eggs, lightly beaten 4 ½ tablespoons butter, melted Preparation Preheat oven to 350°F. Whisk together the first 5 ingredients in a large bowl. Make a well in the centre of the mixture. Add buttermilk, eggs, and butter, whisking until thoroughly blended (batter should be almost smooth). Pour batter into 2 lightly greased 8 1/2 x 4 1/2-inch loaf pans Bake at 350°F for 45 minutes. Rotate pans in the oven and shield them with aluminum foil. Bake for 30 to 35 minutes or until a long wooden pick inserted into the centre comes clean. Cool in pans on a wire rack for 10 minutes. Carefully run a knife along the edges of the bread to loosen it from the pans. Remove from pans to a wire rack, and cool completely (about 1 hour) Previous Next

< Back Honey Mustard Grilled Chicken Prep Time: 10 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4-6 oz chicken breasts 1 tablespoon lemon pepper ¾ cup honey ½ cup Creole mustard 4 oz bacon bits 1 cup 5 cheese blend Preparation Preheat oven 350ºF Season the chicken with lemon pepper and oil, grill mark the chicken and lay it on a sheet pan and bake for 20 minutes at 350ºF Sauce: Blend honey and mustard together in a bowl Baste the chicken with the honey mustard sauce every 5 minutes. When the timer goes off at 20 minutes, top with the cheese and bacon bits and bake for another 4 minutes until the cheese melts Previous Next

< Back Onion Orange Marmalade Prep Time: 10 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 sweet onions, sliced ½ cup sugar 2 cups water 2 tablespoons lemon juice 1 cup orange marmalade Preparation Simmer the onions, sugar, water, and lemon juice until the onions soften. Cool slightly, and then add the orange marmalade Place in a glass jar, cool, and then seal Previous Next

< Back Minestrone Soup Prep Time: 45 mins Cook Time: 30 mins Serves: 8 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 3 oz bacon grease ¼ cup celery, diced ¼ cup carrot, diced ¼ cup onion, diced ¼ cup zucchini, diced ¼ cup squash, diced ¼ cup corn kernels ¼ cup peas, frozen 1 tablespoon garlic 1 teaspoon oregano ½ teaspoon thyme 32 oz tomatoes, canned 16 oz water 2 chicken bouillon cubes ½ cup orzo, uncooked 1 pinch salt and pepper 2 oz parsley, chopped Preparation In a stockpot, melt the bacon grease, sweat all the vegetables in the pot until tender, add the garlic, thyme, and oregano and simmer for 3-4 minutes. Add the canned tomatoes. Chicken cubes and water and bring up to a low boil and simmer for 20 minutes Add the pasta to the soup and cook for another 10 minutes or until the pasta is al dente. Season with salt and pepper, and finish the soup with fresh chopped parsley Previous Next

< Back Onion & Bacon Marmalade Prep Time: 20 mins Cook Time: 60 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb thick-sliced bacon 2 yellow onions sliced ½ cup brown sugar ½ cup water ⅓ cup coffee 1 tablespoon balsamic glaze Preparation Cut the bacon into ½ pieces and add to a stockpot; cook until brown but still chewy, about 10 minutes Using a slotted spoon, remove the bacon from the pan and set aside. Pour out but 1 tablespoon of bacon dipping but reserve for later Add the onions and cook for about 8-10 minutes. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes; add the coffee, ½ cup of water and the reserved bacon and continue to cook, stirring every 5 minutes, until the onions are thick and jam-like, about 30 minutes Remove from heat and add the balsamic. Taste for seasoning and salt if necessary Previous Next

< Back Honey Garlic Pork Tenderloin Prep Time: 15 mins Cook Time: 25 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 lbs of pork tenderloin salt and pepper 2 oz olive oil blend 1 ½ teaspoons chopped garlic 2 teaspoons butter 3 oz ketchup 2 oz honey 2 tablespoons soy sauce Preparation Preheat oven 350ºF Season the pork with oil, salt and pepper, place in a hot skillet and cook on all sides. Place in a preheated oven at 350ºFfor 15 minutes for a nice medium Melt butter and sauté garlic in a saucepan; add the rest of the ingredients and simmer for 5 minutes. Pour the sauce over the pork after you have sliced it Previous Next

< Back Pecan Pie Prep Time: 15 mins Cook Time: 45 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Filling: 3 egg 1 oz butter, melted 1 tablespoon vanilla extract 1 cup corn syrup, light 1 cup sugar Pie Assembly: 1 each pie crust (9-inch) 2 cups pecans, volume 1 recipe of pecan pie mix Preparation Melt the butter down in a saucepan Crack the eggs into a mixing bowl, turn the mixer on low, add the sugar, and blend. Then add the corn syrup, and blend. Then add the vanilla extract and the melted butter, and slowly mix for 3 minutes Assemble: Place the pecans in the bottom of the shell, add the liquid mix and bake at 350°F for 45 minutes. Check to see if the center is runny; if it is, add a bit more time unless you like a runny pecan pie Let pies cool on a rack before placing them in the fridge Previous Next

< Back Veal, Spinach and Ricotta Cannelloni Prep Time: 30 mins Cook Time: 35 mins Serves: 8 Level: advanced Soucre Alevia's Kitchen About the Recipe Ingredients Veal Prep: 2 lbs ground veal, cooked 1 tablespoon olive oil 1 garlic clove, finely chopped 1 small onion, finely chopped Sauce: 28 oz homemade tomato sauce A handful of basil leaves, torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil) Béchamel: 2 tablespoons butter 2 tablespoons flour 1 ¼ cups of milk, warmed ½ tea nutmeg 1 pinch salt and pepper Filling: 2 lbs ground veal, cooked 8 oz frozen chopped spinach, thawed, squeezed 1 lb ricotta 1 cup grated parmesan 1 cup shredded Mozzarella 2 eggs 1 large garlic clove, minced ½ tsp salt and pepper, each Cannelloni: 16 sheets of fresh pasta (cut in half) 1 - 1 1/2 cups shredded Mozzarella More basil for garnish (optional) Preparation Veal: Heat oil in a large skillet over medium-high heat. Add garlic and onion and cook for 2 - 3 minutes until translucent. Add the veal and season with salt and pepper. Cook until meat is white all the way and then drain Sauce: Heat the sauce and add the dried herbs and simmer for 5 minutes Béchamel: Heat the butter in a saucepan, then add the butter. Mix until it forms a paste. Slowly whisk in the warm milk, simmer for 10 minutes, and stir occasionally. Season with nutmeg, salt and pepper Filling: Place spinach in a colander and press out most of the liquid (don't need to squeeze dry thoroughly) Place spinach in a bowl with the remaining filling ingredients. Mix, taste, and adjust salt and pepper to taste Pasta: Cook off the pasta in salted water for 3 minutes and lay it on a sheet pan until ready to roll Assemble: Choose a baking pan which will comfortably fit about 20 cannelloni. Spread a bit of sauce on the base Transfer the filling to a piping bag with a large nozzle or use a strong Ziplock bag. Pipe the filling onto the edge of the cut sheets. Roll and place the seam side down in the pan Pour over the remaining sauce, covering all the cannelloni. Top with the Bechamel sauce and cheese. Bake for 25 minutes covered with foil at 350ºF Serve, garnished with extra basil if desired Previous Next

< Back Indian Spiced Pork Burgers Prep Time: 15 mins Cook Time: 15 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 2 lbs ground pork 6 oz panko bread crumbs ½ cup yogurt 5 teaspoons gram marsala 3 teaspoons sweet paprika 1 tablespoon cumin ½ teaspoon cayenne pepper 2 egg yolks 5 tablespoons garlic cloves Preparation Mix all the spices in a bowl, then add the pork, egg, and panko. Make the burgers and let them stand for 15 minutes Pan-sear in a cast iron skillet on the BBQ or stovetop. Cook until medium well and let stand when done for 4-5 minutes. Serve with a toasted bun with yogurt and fresh mint Previous Next

< Back Honey Mustard Dressing Prep Time: 10 mins Cook Time: 5 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 oz garlic, chopped 3 oz honey, warm 5 oz mayonnaise 1 ½ tablespoons Dijon mustard 2 oz Catalina dressing Preparation Warm the honey, add the garlic, mustard, and mayonnaise, and mix well. Then add the Catalina dressing; if too thick, add a bit of Luke-warm water to the dressing Serve with grilled pork chops or chicken Previous Next

< Back Spätzle Prep Time: 20 mins Cook Time: 5 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 8 eggs, beaten 2 lbs of flour 3 cups of milk Preparation In a bowl, mix the eggs and milk. In a mixing bowl with a dough hook, add the flour and slowly add the wet mix to the flour mix. Run on medium for about 15-20 minutes or until you see bubbles appear Bring a 2-quart pot of salted water to a boil. Use a Spätzle press or a colander that has large holes. Put the mix into the press over the boiling hot water. (if using a colander, scrap back and forth, so the batter falls into the water). Cook for 2-3 minutes or until they float; remove from the water and place into cold water to chill When ready to serve, melt some butter in a skillet, add the Spätzle, salt, pepper, and sauté until warm. Add any spices to enhance the flavour Previous Next