< Back Grilled Chicken Creole Prep Time: 10 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6-6 oz chicken breasts 2 oz Creole seasoning 2 oz seasoning salt 2 oz olive oil 2 oz minced garlic 1 teaspoon black pepper Preparation Mix all the seasonings and garlic, and add the oil slowly while mixing Clean 6 chicken breasts from the fat. Take the marinade and mix with chicken until completely coated; let stand in the fridge for 3 hrs or until ready to use Bake in the oven at 350 ℉ for 20 minutes or grill on the BBQ until nice and juicy Previous Next

< Back Feta and Herb Mashed Potatoes Prep Time: 20 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 ½ lbs mashed potatoes 1 teaspoon of chicken base 2 tablespoons of butter 4 oz feta cheese 1 ⅜ teaspoons herb du Provence seasoning 1 teaspoon garlic, chopped 2 oz heavy cream salt and pepper Preparation Cook the potatoes with some chicken base and water until tender, drain, then place into a mixing bowl and whip until light and fluffy. Then add the cream, butter, garlic, herbs du Provence, and cheese and blend for another 3 minutes. Season with salt and pepper Previous Next

< Back Roasted Pork with Garlic Herb Italian Succotash Prep Time: 30 mins Cook Time: 35 mins Serves: 2 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Marinate: 1 pork tenderloin 2 tablespoons garlic herb seasoning 2 tablespoons olive oil Topping: 2 tablespoons Lemon olive oil 1 cup corn ⅓ red pepper, diced 6 asparagus, diced ½ tomato diced 2 teaspoon garlic Is garlic Italian seasoning 2 tablespoons of butter 2 oz water Preparation Marinate the pork for at least 2 hours before searing. Heat a skillet and sear the pork on both sides. Place it in a preheated oven at 300°F for 25 minutes. Remove and let it rest. Deglaze the pan with some water and reserve it for the succotash. While the pork is cooking, make the mashed potatoes and the succotash. In a skillet, add the lemon olive oil and sauté the corn until it develops a nice char on the outside. Then, add the asparagus. Cook for about 5 minutes and add water to deglaze. Simmer for another 5 minutes. Then, add the tomatoes and red pepper. Simmer for 5 minutes, season with salt and pepper. Add some butter once the meat is ready to slice. In a preheated plate, plate the mashed potatoes, add the sliced pork, and top with the corn succotash Previous Next

< Back Pork & Beef Italian Meatballs Prep Time: 30 mins Cook Time: 20 mins Serves: 48 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 lbs ground pork 2 lbs ground beef 1 onion, medium, diced 4 garlic cloves, minced 2 teaspoons kosher salt 1 tablespoon black pepper 2 teaspoons smoked paprika 2 teaspoons Tuscan herb seasoning 3 tablespoons of fresh chopped parsley 2 eggs, whipped 1 cup Panko Breadcrumbs Preparation Mix the meat by hand in a large bowl, then add the other ingredients and blend. Use a scoop for portioning or eyeball it. Make the portions and then roll them in your hand until round and firm Pre-heat oven to 325°F Place it on a baking rack with a sheet pan covered in parchment (easy clean up) underneath. Bake for 25 minutes. Remove from oven and let cool Previous Next

< 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 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

< Back Roasted Pork Roast Prep Time: 15 mins Cook Time: 2hrs Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 teaspoon Herbs de Provence ½ teaspoon cumin powder ½ teaspoon garlic powder ½ teaspoon black pepper ½ teaspoon chilli powder 3 garlic cloves Preparation Preheat the oven to 375°F conventional or 425°F non-convention Mix all the dry ingredients in a bowl and clean the garlic to get ready to put inside the pork roast. Score the top before seasoning, so you get some good crackling Season the pork all over and rub it into the meat. With a knife, poke 3 holes in the side of the meat and push the garlic cloves into the meat. Place the pork on a baking rack, pan underneath, and put in the oven for 45 minutes. Turn the oven down to 250°F and cook for another 60 minutes or until internal temperature reaches 140°F Let rest for 20 minutes before slicing Previous Next

< Back Garlic Cream Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 oz butter 1 oz shallots, finely chopped 1 oz dry white wine 2 cups heavy cream 1 dash lemon juice 1 dash Worcestershire sauce 1 dash salt and pepper 1 teaspoon garlic cloves, chopped Preparation Melt half of the butter and sauté the shallots. Deglaze with white wine, add the cream over low heat, and reduce by half or until thick. Season with lemon juice and Worcestershire sauce Melt the rest of the butter in another skillet and sauté the chopped garlic until tender. Stir into the cream sauce and simmer for 2-3 minutes; season with salt and pepper if needed Previous Next

< Back Jezebel Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 13 oz marmalade 1 ⅓ oz orange juice 2 ⅛ teaspoons honey 2 ⅛ teaspoons lemon juice 1 cup Creole Mustard 1 teaspoon black pepper Preparation Mix everything in a blender until the mixture is smooth; heat the sauce before serving Previous Next

< Back Potted Shrimp Prep Time: 30 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 cups of cooked shrimp, diced 1 shallot, diced 1 cup sliced mushrooms 1 tablespoon of mixed fresh herbs, chopped (thyme, rosemary, parsley) ¾ teaspoon of nutmeg ¾ teaspoon of ground ginger 12 oz Ghee salt and pepper Preparation Dice up the cooked shrimp and set aside. Add 1 oz of Ghee to a skillet and sauté the shallot and mushrooms; add the herbs and blend once cooked. Let cool to room temperature Once the mushroom mix is cooled, add the shrimp and mix well. In another saucepan, melt the Ghee, remove it from the heat Place the shrimp and mushroom mix into ramekins and then pour the Ghee over the top. Place in the fridge covered or freeze for later use Bake at 350°Ffor 20 minutes if using later Previous Next

< Back Fajita Marinate & Quesadilla Marinate Prep Time: 5 mins Cook Time: Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 9 oz soy sauce 3 tablespoons chopped garlic ¾ teaspoon cilantro, dried 3 oz olive oil Preparation This marinade is for 3lbs of meat, seafood, or chicken. Let stand for 2-3 hours before cooking Previous Next

< Back Lobster Ravioli w/ Sorrel Dry Vermouth Sauce Prep Time: 15 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 oz olive oil 6 garlic cloves, minced 1 cup fire-roasted tomatoes ¾ cup of dry vermouth 6 oz heavy cream 6 tablespoons butter 3 tablespoons chopped sorrel 6 oz parmesan cheese grated salt Preparation In a sauce pot, add the oil and chopped garlic. Simmer on medium-high for 3 minutes. Then add the tomatoes and cook for 5 minutes. Then add the vermouth and simmer for another 5 minutes Add the heavy cream and boil, then turn it down to medium. Simmer for another 3 minutes. Remove from the heat and use an immersion blender, and puree until smooth Return to the heat, add the butter, and mix well. Add the sorrel and a pinch of salt. Keep on low until the pasta is cooked Cook pasta in salted water until done. Drain the pasta and place it in warm bowls. Add the sauce over the top and finish with fresh grated Parmesan cheese Previous Next

< Back New England Clam Chowder Prep Time: 15 mins Cook Time: 40 mins Serves: 16 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 4 cans chopped clams 4 potatoes, diced 4 oz bacon bits 3 tablespoons unsalted butter 2 cups onion, finely diced 3 teaspoons chopped garlic 1 teaspoon thyme 2 each bay leaf 4 cups clam juice 2 tablespoons parsley, freeze-dried 8 green onions 2 tablespoons Worcestershire sauce 2 tablespoons hot sauce 1 qt heavy cream Slurry Preparation Drain clams and keep juice and clams aside. Peel and dice the potatoes into 1-inch cubes (soak in water). In a large pot over medium heat, sauté the bacon, onion, and butter for 5 minutes. Add the garlic, thyme and bay leaves and cook for another 5 minutes Add the drained potatoes, clam juice and water. Bring to a boil, then turn down and simmer for 15-20 minutes or until potatoes are tender. Remove the bay leaves Add the cream and clams and bring back to boil. Once boiling, bring to a medium boil and thicken with a slurry. Cook for 5 minutes and turn the heat right down. Add the parsley, green onion, Worcestershire sauce and hot sauce, and season to taste Previous Next