A tangy coleslaw recipe with a flavourful mix of soy sauce, lemon juice, sesame oil, and spices, perfect for any meal. < Back BBQ Pork Slider Slaw Dressing Prep Time: 15 mins Cook Time: Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ⅛ cup soy sauce ⅛ cup lemon juice, bottled ⅛ cup olive oil blend 1 teaspoon ginger 1 tablespoon white vinegar 1 tablespoon brown sugar 1 teaspoon sesame oil 1 teaspoon sesame seeds ½ teaspoon salt 1 pinch black pepper 1 lb coleslaw Preparation Mix everything in a glass jar & shake; pour over the coleslaw 1 hr before serving (this is for a 1lb bag of coleslaw) Previous Next

Crispy wonton cups are filled with spicy buffalo chicken, cheddar, mozzarella, blue cheese, and green onions for a bold, crowd-pleasing appetizer. < Back Buffalo Chicken Cups Prep Time: 20 mins Cook Time: 15 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ cup diced cooked chicken 2 tablespoons Buffalo sauce or hot sauce 12 wonton wrappers ½ cup cheddar cheese ½ cup mozzarella cheese ½ cup blue cheese 1 cup green onions, sliced on a bias Preparation Preheat oven to 375ºF Dice up the cooked chicken ½ by ½ inch and toss with the Buffalo sauce Place the wontons in muffin pans sprayed and push them into form cups. Cook for about 5 minutes or until brown. Remove cups and let cool on a rack Add the chicken into the cups, top with cheddar cheese and mozzarella cheese, then bake until melted. Remove from the oven and sprinkle with blue cheese and green onions Previous Next

Our cornbread stuffing blends crumbled cornbread with sautéed onions, bell peppers, turkey stock, eggs, dried sage, and a dash of house seasoning. Baked until golden and aromatic, it’s a hearty, flavourful side that brings warmth and comfort to your table. < Back Corn Bread Stuffing Prep Time: 20 mins Cook Time: 30 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ onion, diced small 1 red and green bell pepper, diced small 6 cups turkey stock 6 eggs, beaten 9 cups cornbread, cooked, crumbled 4 tablespoons dried sage 1 dash Christines House Salt 2 oz butter Preparation Add the diced peppers, onions, butter and sage to a pot with the turkey stock. Bring to a boil and season; remove from heat and let cool In a bowl, whip the eggs, add the crumbled cornbread, stock, and mix; don't over-mix and season to taste Place in half pan (12*10) and bake at 375℉ for 30 minutes Previous Next

Enjoy a rich and comforting baked brioche cinnamon French toast, soaked in a creamy blend of eggs, vanilla, and spices, then baked until golden and delicious. Perfect for a cozy breakfast or brunch. < Back Baked French Toast Prep Time: 15 mins Cook Time: 40 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 loaf Brioche cinnamon 8 eggs 2 cups heavy cream 1 cup water 2 tablespoons sugar 1 teaspoon vanilla extract ¼ teaspoon cinnamon ¼ teaspoon ground nutmeg Preparation Place the bread in a sprayed pan eight*nine pan Mix all the other ingredients in a bowl and whip for 2 minutes. Pour the liquid mix over the bread. Cover with foil and let stand overnight Remove the foil and bake at 375°F for 40 minutes or until puffed and golden brown Previous Next

A savoury tapenade made with cooked chorizo sausage, steamed asparagus, and Parmesan cheese, blended and seasoned for a bold, flavourful spread perfect for crostini. < Back Chorizo Sausage Tapenade Prep Time: 15 mins Cook Time: 20 mins Serves: 20 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ¼ lbs Chorizo, cooked ½ lb asparagus, steamed, diced small ½ cup Parmesan cheese 1 pinch salt 20 slices of crostini's Preparation Take the sausage out of the casing and fry it. Wash the asparagus and dice small, then steam until al dente When the sausage is cooked, drain most of the oil, put it in the food processor with the cheese, and mix. Then place it into a bowl and add the asparagus. Season with salt Marinate overnight before serving. When ready to serve warm in a 350℉oven for 15 minutes and serve with the French bread crostini's Previous Next

Crisp flour tortillas filled with sharp cheddar, sliced Granny Smith apples, prosciutto, and pecans, baked until golden and served with a side of maple mustard aioli. < Back Pecan Prosciutto Apple Quesadillas Prep Time: 15 mins Cook Time: 15 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 3 granny Smith apples, sliced 5 oz prosciutto, 6 slices 12 oz sharp cheddar cheese 6 flour tortilla 6 oz pecan, coarsely chopped 6 servings maple mustard aioli-see recipe Pan spray Preparation Place a large skillet on the stove over medium-high heat. Spray each flour tortilla and brown on one side. Repeat for all tortillas. Place the tortilla shells on the counter with the cooked side facing down Add 1 oz of cheese to half of the tortilla shell, then add 1 slice of prosciutto, ⅙ of sliced apples and ⅙ of pecans on each. Top with the extra cheddar cheese and fold over the edge that doesn't have any ingredients on it Place it on a cookie rack with a sheet pan underneath. Bake at 375℉ for 5 minutes until the cheese has melted and warmed through Cut into 4 pieces and serve with a maple mustard aioli Previous Next

Tender chicken breast, savoury prosciutto, fresh mozzarella, ripe tomato, and vibrant pesto pressed in artisan panini bread for a classic Italian-inspired delight. < Back Italian Chicken Panini Prep Time: 15 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6- 6oz chicken breasts 2 oz olive oil blend 4 oz melted butter salt and pepper 6 slices prosciutto 6 oz pesto sauce 12 tomato slices 18 fresh mozzarella slices 6 panini bread Preparation Preheat oven to 350ºF. Season the chicken with house seasoning and oil and bake in the oven for 22 minutes. Remove from oven and thinly slice Slice the bread open and add pesto on each side of the bread. Then add the sliced chicken, prosciutto, cheese and tomato slices, and fold over. Brush the bread with butter and place in a pan press. If you don't have a press, a frying pan will work; press down on the sandwich with a spatula and flip it over once browned; think grilled cheese Slice and serve with chips or a nice side salad Previous Next

Delicate vermicelli noodles are tossed with crisp vegetables, fresh herbs, and a tangy-sweet Asian dressing for a refreshing, flavourful salad. < Back Vietnamese Noodle Salad Prep Time: 30 mins Cook Time: 5 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients Salad: 12 ounces thin Asian vermicelli noodles such as rice sticks or mung bean 2 carrots, shredded 4 green onions, chopped 1 ½ cups fresh bean sprouts ½ peppers julienne ¼ snow peas julienne 1 small water chestnut ⅓ cup chopped cilantro Dressing: 4.5 oz fish sauce ½ cup seasoned rice vinegar 5 tablespoons sugar 5 cloves garlic, pressed or minced ¼ teaspoon crushed red pepper ½ cup sweet chilli sauce 2 tablespoons soya sauce 1 tablespoon grated ginger 1 tablespoon Sambal 1 teaspoon cumin 1 oz Mirin 1 lime juiced Preparation Soften the vermicelli noodles in a large bowl by covering them with boiling water and soaking for 3-4 minutes or until tender. Rinse under chilly water, drain, and add to a large bowl. Add the shredded carrots, peppers, snow peas, bean sprouts and chopped cilantro to the noodles. In a glass jar fitted with a lid or a bowl, mix the fish sauce, rice vinegar, sugar, garlic, sweet chilli sauce, soya sauce, grated ginger, Sriracha, cumin, mirin, and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving. Previous Next

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Tender strips of beef are marinated in a flavourful blend of brown sugar, fish sauce, garlic, soy sauce, ginger, and spices, then grilled to perfection for a delicious satay. < Back Beef Satay Marinate Prep Time: 15 mins Cook Time: 10 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ¼ cup packed brown sugar ¼ cup fish sauce 4 cloves garlic, crushed 2 tablespoons minced onion 2 teaspoon Calabrian pepper paste or chopped in oil 2 tablespoons vegetable oil 2 tablespoons soy sauce 2 tablespoons ground coriander 1 tablespoon grated fresh ginger root 1 tablespoon ground cumin ½ teaspoon ground turmeric 2 pounds beef tenderloin tip or beef sirloin trimmed 4 12-inch-long metal skewers Preparation In a mixing bowl, whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and Calabrian pepper until smooth. Cut beef tenderloin tips into strips about 2 ½ inches long and ⅛ inch thick. Stir the beef into the marinade until it is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours. Preheat an outdoor grill for high heat. Lightly oil the grate. Remove the beef from the marinade and shake off any excess marinade. Thread ¼ of the meat onto each metal skewer. Discard the remaining marinade. Arrange skewers on the preheated grill; cook until the meat stops sticking to the grill, 1 to 2 minutes. Flip the skewers and continue cooking until the meat is well browned and shows grill marks, 2 to 2 ½ minutes. Flip the skewers again; cook until the meat is still slightly pink, about 2 minutes. Transfer the skewers to a platter; let them rest for 2 minutes before serving. Previous Next

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