Savour our traditional German Spätzle—tender egg noodles sautéed in butter and seasoned with salt, pepper, and spices for a classic, comforting side dish. < 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 chilly 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

Sautéed mushrooms, spinach, and cheddar cheese folded in a grilled flour tortilla, served warm and melty for a savoury vegetarian treat. < Back Mushroom and Spinach Quesadilla Prep Time: 15 mins Cook Time: 8 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 5 oz spinach leaves, cooked 5 oz mushrooms, sliced ⅛ onion, diced 7 oz cheddar cheese, shredded 1 pinch salt and pepper 4 each flour tortillas pan spray Preparation In a saucepan, sauté the onions and mushrooms with some oil. Add the spinach and cook until the water is gone, season with salt and pepper Turn the grill on and grill off the flour tortilla shells on one side. Place on a sheet pan and add ¼ of the cheese on half of the shell, then add ¼ of the mix and the rest of the cheese. Fold in half and place on a clean baking sheet with baker's paper Bake at 350°F for 5 minutes until warm, cut and serve with a peach salsa Previous Next

Enjoy our creamy corn chowder, made with tender potatoes, sweet corn kernels, onions, and red peppers simmered in chicken stock and finished with rich heavy cream. Topped with fresh green onions and crispy bacon bits. < Back Corn Chowder Prep Time: 20 mins Cook Time: 30 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 oz oil 2 oz butter 4 large potatoes, peeled and diced ⅓ large onion, diced 1 ⅓ pounds frozen corn kernels ⅔ cup flour 2 qts chicken stock 1 spice bag 2 cups heavy cream 1 ½ red peppers, diced Topping: 2 green onions, diced 8 oz bacon bits fresh, diced Preparation Add the oil, onion, corn and potato in a stockpot, then dust with the flour and mix well, but don't mash the potatoes. Slowly add the stock to the pot, then add the spice bag and stir. Bring to a low simmer and cook for 15 minutes until the potatoes are tender Remove the spice bag and season to taste; add the red peppers and stir. Add the 2 cups of heavy cream and simmer for 5 minutes. When serving, add some diced green onions and bacon bits on top Previous Next

Crispy pork belly glazed with bourbon and finished with a bright orange marmalade sauce for a sweet and savoury delight. < Back Bourbon Pork Belly w/ Orange Marmalade Sauce (Air Fryer) Prep Time: 30 mins Cook Time: 90 mins Serves: 2 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ lb pork belly 3 oz bourbon (or sub something else that you prefer, i.e. rum) 1 teaspoon kosher salt 1 teaspoon baking soda 8 oz marmalade 2 oz bourbon Preparation On the meat side (not the fatty skin side), add some bourbon (or substitution) and rub it in. Placing the meat side down, wrap it in tin foil, and cook in the air fryer at 250°F (bake mode) for 40 minutes. Then pull out and poke holes in the skin; use a kebab skewer or even a toothpick Place back into the air fry and cook for another 20 minutes. Once the timer goes off, pull out, sprinkle some kosher salt and baking soda on top, and rub them into the skin. This will help with the crispiness of the skin Turn the Air Fryer to the air fry setting and turn it up to 400°F. Place the pork belly back in (if you have a lot of fat, you can drain off some, but don't throw it out, save for cooking later and be careful. It's really🔥) and cook for another 30 minutes or until crisped up Sauce: Bring an orange marmalade and some bourbon (or whatever you used as the above substitute) to a simmer. Serve underneath the pork belly Previous Next

A creamy, cheesy chicken dip with BBQ sauce, ranch, and garlic, perfect for serving with tortilla chips. < Back BBQ Ranch Chicken Dip Prep Time: 30 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4 oz cream cheese, softened 1 cup cooked, shredded chicken ½ cup BBQ sauce ½ cup ranch dressing 1 cup shredded cheddar cheese ½ teaspoon chopped garlic salt and pepper Preparation Preheat the oven to 350°F Season a 10 oz raw chicken breast with salt and pepper. Place it on a baking sheet and bake for 20 minutes. Allow the chicken to cool, then shred it. In a mixer, whip the cream cheese until it becomes light and fluffy. Gradually add the shredded chicken, BBQ sauce, and ranch dressing, mixing for 5 minutes. Then incorporate the garlic and cheddar cheese. Taste and adjust the seasoning if necessary. Transfer the mixture to an oven-safe pan and bake for 20 minutes or until it starts to bubble. Serve with tortilla chips. Previous Next

Tender pork loin glazed with sweet local honey and fragrant garlic, offering a perfect balance of savoury and sweet in every bite. < 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

A comforting Southern classic, our Hoppin Johns Rice combines tender black-eyed peas, savoury bacon, and aromatic spices for a hearty, flavourful side. < Back Hoppin Johns Rice Prep Time: 30 mins Cook Time: 2 hrs Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 6 bacon slices, lardons 4 celery stalks, diced 1 onion, diced 1 green bell pepper, diced 1 teaspoon thyme, fresh, picked, chopped ½ teaspoon black pepper ¼ teaspoon cayenne pepper 1 ½ teaspoons salt 8 cups chicken stock 4 cups black-eyed peas, drained, rinsed 2 tablespoons olive oil 1 ½ cups rice, uncooked green onions for garnish Preparation Dice bacon and vegetables and set aside In a stock pot, brown bacon until crispy, add vegetables and cook well. Using 3 of the 8 cups of chicken stock, cook the rice. When finished, set aside and allow to cool Add the remaining stock, black-eyed peas, and seasoning to the stockpot with the vegetables and bacon. Allow this mixture to reduce by half Once the sauce is reduced and the rice has fully cooked, mix the two in one pot Previous Next

Enjoy our classic cornbread, made with eggs, sour cream, cornmeal, melted butter, and a touch of sugar for just the right balance of flavour. Baked until golden brown, this moist and tender bread is a comforting addition to any meal. < Back Corn Bread Prep Time: 10 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 5 eggs 1 ½ cups sour cream 2 cups cornmeal ¼ lb unsalted butter, melted 3 oz sugar Preparation Preheat oven to 350°F Melt the butter in a saucepan or microwave. Mix the dry ingredients, then add the rest of the ingredients Mix by hand. Spray 4 oz muffin pans and fill half full. Cook at 350°F for 25 -30 minutes or until golden brown Previous Next

A comforting casserole of tender chicken, broccoli, and rice baked in a creamy cheddar sauce and topped with a golden crust. < Back Chicken Divan Casserole Prep Time: 15 mins Cook Time: 40 mins Serves: 2 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb rice, cooked 12 oz chicken breast, cooked and diced 1 cup frozen broccoli 8 oz heavy cream 2 oz water 1 cup cheddar cheese, shredded 1 dash house seasoning 1 teaspoon chicken base Slurry Preparation Preheat oven to 350ºF Season chicken with salt and pepper and bake on a sprayed sheet pan for 20 minutes. In a steamer or stove top, cook the rice. The steamer will take 35 minutes. In the meantime, on the stove, place the cream, chicken base, broccoli and water in a saucepan and bring to a boil. Season with salt and pepper Thicken the sauce with a slurry until it reaches a coat-the-spoon consistency. The sauce must be on medium heat for it to thicken. Add the cooked chicken to the sauce and simmer for 3 minutes When the rice is cooked, place it into a big bowl, add the sauce and mix well. Season to taste with salt and pepper. Place in a casserole dish and warm for 20 minutes at 350°F Previous Next

A hearty breakfast bake with brioche, cheddar cheese, bacon, and a creamy egg mixture, perfect for any morning. < Back Bacon Strata Prep Time: 15 mins Cook Time: 50 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Wet Mix: ½ qt heavy cream 2 oz water, wash the heavy cream container 12 eggs, whipped 1 pinch salt and white pepper Filling: 3 cups of cheddar cheese 8 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 and the bacon and then top with the rest of the cheese Pour the wet mix over the top and lid. Let rest overnight for better results. When cooking, remove the cover and bake at 350°F for 50 minutes or until firm Previous Next

Tender chicken and penne pasta tossed in a creamy pesto sauce with sun-dried tomatoes, Parmesan, and fresh parsley for a comforting, flavourful meal. < Back Chicken Pesto with Penne Pasta Prep Time: 15 mins Cook Time: 20 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 4 cups penne pasta, cooked 2 cups cooked chicken, ½ inch cubes (¾ lb raw chicken) 4 oz sun-dried tomato half, blanched and chopped ½ onion, diced 1 ½ teaspoons minced garlic 2 ½ oz of dry white wine 1 pt heavy cream 1 teaspoon chicken base 2 oz pesto sauce 1 ½ teaspoons olive oil 1 pinch salt and pepper 2 oz Parmesan cheese fresh chopped parsley slurry Preparation Preheat oven to 350ºF and bake chicken on a sprayed sheet pan for 20 minutes In a small pot, blanche the sun-dried tomatoes, then drain and julienne. Bring a pot of salted water to a boil and cook the pasta; rinse and cool after cooked In another saucepan, add the oil, then the onions, and sauté 3 minutes; add the garlic and sauté for another 3 minutes. Deglaze the pan with white wine and let cook for 4 minutes. Turn the heat up to medium-high and add the cream. Once the cream has come to a boil, add the chicken base, pesto, chicken and sun-dried tomatoes. Bring to a boil and thicken with slurry to the consistency of a cream soup and then simmer for 5 minutes Mix the pasta and sauce and serve. Topped with fresh chopped parsley & Parmesan cheese Previous Next

Enjoy a classic Bolognese sauce made with ground beef, fresh vegetables, tomatoes, and herbs, simmered to rich, comforting perfection. < Back Bolognese Sauce Prep Time: 20 mins Cook Time: 45 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ¼ cup olive oil ½ onion, diced 2 teaspoons chopped garlic 1 celery stalk, diced small 1 carrot, diced small 1 lb ground beef 28 oz diced tomato ¼ cup parsley, chopped 8 each basil leaves, chopped 1 pinch salt and pepper Preparation In a 6 qt pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become soft, about 8 minutes Add the celery, carrot, and sauté for another 5 minutes, then add the ground beef. Stir frequently, break up any large lumps, and cook until meat is no longer pink for about 8 minutes. Drain excess fat from the pan Add the tomatoes, parsley and basil and cook over low heat until the sauce thickens, about ½ hour. Season to taste. Serve with any pasta Previous Next