< Back Chicken, Spinach and Gnocchi Soup Prep Time: 20 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A comforting soup with tender chicken, fresh spinach, and pillowy gnocchi simmered in a creamy, savoury broth for a satisfying meal. Ingredients 12 oz of fresh spinach 1 cup of cooked turkey or chicken, finely diced ½ lb of gnocchi 1 ½ tablespoons of chicken base 6 oz of water 26 oz of heavy cream A pinch of salt and white pepper ½ ounce of olive oil blend Slurry Preparation Bring a pot of salted water to a boil and cook the gnocchi; cool down in icy water. In another pot, add the oil and sauté the spinach, then add the water, cream, and chicken base. Bring to a medium boil and thicken with slurry, not too thick Then add the turkey or chicken and gnocchi and warm through. Don’t boil, as it will overcook the gnocchi Previous Next

< Back Spiced Meat Turnovers Prep Time: 20 mins Cook Time: 45 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Flaky, golden turnovers filled with warmly spiced ground beef, onion, and aromatics—savoury, fragrant, and perfectly seasoned in every bite. Ingredients 1 lb ground beef 90/10 2 tablespoons of vegetable oil ½ onion diced ½ shallot diced 3 medium garlic cloves, diced 1 can of mushrooms, pieces and stems (10oz) 1 package of Club House Brown gravy mix 2 cups of water 1 ½ teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground cinnamon ½ teaspoon paprika ¾ teaspoon black pepper 1 package of phyllo dough ½ lb of melted butter Black sesame seeds Preparation In a skillet, heat the oil and cook the meat until it's halfway done, then add the onions and garlic. Stir until all the meat is fully cooked. If there's excess oil in the pan, drain it. Add the spices to the meat and mix well. Then incorporate the mushrooms, brown gravy mix, and water, stirring to combine. Simmer on low heat for 20 minutes until the mixture thickens, season to taste, and allow it to cool. In a saucepan, melt the butter and keep it warm. Moisten a towel to cover the phyllo dough. Take the phyllo dough from the package and remove one sheet; cover it with the damp towel to prevent it from drying out. Place it on the counter, brush with butter, fold it in half lengthwise, brush with butter again, and fold lengthwise once more. Place a spoonful of meat at one end of the phyllo, then begin folding it using the flag fold technique. The Folding Technique (Flag Fold) Initial Fold: Take one bottom corner of the strip and fold it diagonally over the filling to meet the opposite long edge, creating a small triangle. Continued Folding: Keep folding the triangle onto itself up the strip, alternating the diagonal fold from side to side, similar to folding a flag. Seal: Continue until you reach the end of the strip. If there's any excess dough, fold it over and lightly brush with butter. Brush the entire triangle with butter and sprinkle black sesame seeds on top. Repeat until all the meat is used. Preheat the oven to 375°F and bake on a parchment paper-lined tray for 15 minutes or until golden brown. Previous Next

< Back Italian Salad Prep Time: 15 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A crisp romaine salad tossed with artichoke hearts, juicy grape tomatoes, Kalamata olives, provolone, and zesty Italian dressing. Ingredients 2 cans artichoke hearts, diced 2 heads romaine lettuce, diced 1 pt Kalamata olive, whole 1 qt tomato grape, sliced hamburger way 8 oz provolone cheese, diced small 12 oz Italian dressing Preparation Clean, chop, and dry the romaine lettuce. Put the romaine in a bowl and arrange the remaining ingredients on top of the lettuce. Pour the dressing over it just before serving. Previous Next

< Back Boneless Pork Loin With Red Wine Cranberry Glaze Prep Time: 15 mins Cook Time: 1 hr Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Tender boneless pork loin is roasted and finished with a vibrant red wine cranberry glaze, accented by fresh orange and shallot for a deliciously memorable meal. Ingredients 2 lbs pork loin 1 dash of salt & pepper 1 cup dried cranberries 3 cups dry red wine 1 shallot, diced 1 oz olive oil 2 oranges, juiced, zested 1 cup sugar Preparation Preheat oven to 375ºF Season pork with kosher salt, black pepper, and olive oil. Place in oven and brown the outside, then turn the oven down to 275ºF and roast until internal temp is 155°F degrees. Let stand for 10 minutes before slicing. In a saucepan medium-high, sauté the shallot with oil, then add the cranberries, and sauté. Add the orange zest, orange juice, sugar and red wine and boil. Reduce heat to low and reduce the liquid by half. Once thickened, let it stand on the stove over warm heat Slice the pork loin and serve the sauce over the meat Previous Next

< Back Harvey Wallbanger Cake Prep Time: 15 mins Cook Time: 45 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description Moist, citrusy cake inspired by the Harvey Wallbanger cocktail, with hints of orange and vanilla. Ingredients 1 package Duncan Hines golden yellow cake mix 1 box vanilla instant pudding ½ cup vegetable oil 4 eggs ¼ cup Vodka ¼ cup Galliano ¾ cup fresh squeezed OJ Glaze: 2 cups powdered sugar 4 tablespoons of Limoncello-homemade 2 tablespoons grated orange peel Preparation Preheat the oven to 350ºF. In a mixing bowl, combine all the ingredients and mix for 4 minutes. Transfer the batter into a greased and floured 10 or 12-cup Bunt Pan and bake for 45 to 50 minutes, or until the cake is completely cooked through. Allow the cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack or serving plate to cool completely for about one hour. Orange Glaze Topping: To make the Orange Glaze, combine powdered sugar, 1 tablespoon of Limoncello, and orange zest. Gradually add the remaining Limoncello, 1 teaspoon at a time, until the glaze is smooth. Previous Next

< Back Pesto Pasta Caprese Prep Time: 15 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A fresh pesto rotini pasta tossed with olive oil, tomatoes, and mozzarella pearls, then finished with shredded basil for an easy Caprese-style dish. Ingredients 1 ½ cups rotini pasta 1 oz pesto sauce 1 oz cup olive oil ¼ teaspoon salt ¼ teaspoon granulated garlic ⅛ teaspoon black pepper ½ cup grape tomatoes, hamburger way ½ cup fresh mozzarella, pearls 6 fresh basil leaf, shredded Preparation Boil the pasta in salted water, then drain and let it cool. Combine pesto, oil, salt, garlic, and pepper in a bowl, and then incorporate the pasta. Gently fold in the tomatoes, cheese, and fresh basil just before serving. Be careful not to over-mix to avoid breaking the tomatoes and cheese. Previous Next

< Back Pecan Pie Prep Time: 15 mins Cook Time: 45 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A classic dessert featuring a flaky pie crust filled with a rich, gooey mixture of pecans, eggs, butter, and sweet syrup, baked until golden and set. 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 in a saucepan. Crack the eggs into a mixing bowl, set the mixer to low, and add the sugar. Mix well, then incorporate the corn syrup and continue blending. Next, add the vanilla extract and the melted butter, mixing slowly for 3 minutes. Assemble: Arrange the pecans at the bottom of the shell, pour in the liquid mixture, and bake at 350°F for 45 minutes. Check if the center is still runny; if it is, bake for a bit longer unless a runny pecan pie is preferred. Allow the pies to cool on a rack before refrigerating them. Previous Next

< Back Piccata Sauce Prep Time: 5 mins Cook Time: 10 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A bright, tangy sauce made with lemon juice, capers, white wine, and butter, perfect for pairing with chicken, fish, or pasta. Ingredients 1 teaspoon chicken base 3 oz water 4 oz lemon juice 5 oz unsalted butter 3 oz capers, rinsed 2 pinches salt and pepper Slurry Preparation Add the water, chicken base, and lemon juice to a saucepan and boil. Once boiling, add some slurry to thicken the mixture until it coats the back of a spoon. Reduce the heat, then add the butter and mix well. Finally, add the capers and season to taste. Previous Next

< Back Pimento Bacon Cheese Ring Prep Time: 30 mins Cook Time: 15 mins Serves: 10 Level: easy Soucre Alevia's Kitchen/ Jeremy Enfinger Short Description A savoury blend of creamy cheese, and smoky bacon, this ring-shaped appetizer offers a rich, irresistible flavour in every bite. Ingredients Filling: ½ cup cream cheese ⅓ cup mayonnaise 3 cups cheddar cheese ⅓ cup bacon bits, cooked hard 3 tablespoons green onions ½ teaspoon cayenne Topping: 3 oz strawberry preserves 3 tablespoons toasted pecans Preparation Roast the pecans in the oven at 350ºF for 15 minutes, then grind them in a food processor. Put the filling ingredients into a food processor and pulse until combined, being careful not to over-mix. (This step can also be done manually.) Move the mixture to a plate and form it into a ring or circle. Top with strawberry preserves and toasted pecans, and serve with Ritz crackers Previous Next

< Back Italian Press Prep Time: 10 mins Cook Time: 10 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Sliced ciabatta layered with ham, prosciutto, salami, Swiss cheese, Dijon mustard, and dill pickles, brushed with melted butter and pressed to golden perfection for a savoury Italian-inspired sandwich. Ingredients 6 ciabatta bread 4 oz melted butter 12 oz ham sliced 6 oz prosciutto 12 oz salami sliced 6 teaspoons Dijon mustard 12 slices Swiss cheese 12 oz dill pickle sliced Preparation Cut the bread open, spread the Dijon mustard on it, and layer it with ham, prosciutto, salami, cheese, and dill pickles before folding it over. Coat the bread with butter and place it in a pan press. If a press isn't available, use a frying pan; press the sandwich down with a spatula and turn it over once it browns, similar to making a grilled cheese. Slice the sandwich and serve it with chips or a refreshing side salad. Previous Next

< Back Chicken and Mushroom Crepes Prep Time: 15 mins Cook Time: 35 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description Tender crepes filled with savoury chicken and mushrooms, rolled and baked with a creamy sauce for a comforting and elegant dish. Ingredients 20 oz heavy cream 4 oz water 12 oz cooked chicken 6 oz cooked mushrooms 1 pinch salt and white pepper 2 oz chicken base 12 crepes, premade Slurry Preparation Preheat oven to 350ºF and bake the chicken on a sprayed sheet pan for 20 minutes; cool and dice up In a saucepan, add oil and cook the mushrooms until soft. Then add the water, cream, and chicken base, and tighten with the slurry until very tight. Add the cooked chicken and season with salt and pepper Let cool before filling the crepes. Roll the crepes with filling like a cigar and layer in sprayed baking dish. Top with your favourite cheese sauce and bake for 15 minutes or until warm through Previous Next

< Back Hash-Brown Cakes with Goat Cheese and Spinach Prep Time: 15 mins Cook Time: 20 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description Crispy hash-brown cakes filled with creamy goat cheese and fresh spinach for a savoury treat. Ingredients 6 ½ cups frozen hash browns, thawed 1 ½ cups mozzarella cheese ½ cup goat cheese 3 eggs, whipped 1 ½ cups fresh spinach, chopped salt and pepper Pan spray Preparation Preheat the griddle to 350°F and use a 3.25 oz scoop for measuring. Combine all ingredients in a bowl; coat the griddle plate with pan spray and place the scooped portions onto the griddle. Press them down slightly by hand and spray again; flip them once they are browned and firm. Transfer to a sprayed baking sheet until all are cooked. When ready to serve, preheat the oven to 350°F and baked for 10 minutes Previous Next