< Back Carne Asada Marinade Prep Time: 10 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A zesty marinade of soy sauce, olive oil, cumin, paprika, garlic, oregano, chili powder, and coriander, perfect for infusing steak with bold, vibrant flavour. Ingredients 2 oz soy sauce ¾ teaspoon ground cumin ¾ teaspoon paprika ¾ teaspoon garlic salt ¾ teaspoon oregano ⅔ teaspoon chilli powder ¼ teaspoon coriander 2 oz olive oil Preparation Mix all the ingredients and then toss your protein with the marinate. Let it stand for 1 hour before cooking Previous Next

Explore our food blog Ottawa for delicious recipes, inspirations, and stories. Discover the best food blog Ottawa has to offer today. Our Story: Journey Through Our Culinary Inspirations - Food Blog There are but two: Alevia aka Mum has provided a lifetime of devotion to both her family and friends, always centred around her kitchen #aleviaskitchen Years of travel overseas with our Dad gave her an opportunity to not only taste the cuisines of the world at a time when TV dinners were all the rage but to bring those experiences back to our home. Let's just say, we ate well! From dinner parties to the annual Christmas Party and all the Sunday dinners in between, we truly had a culinary experience that was the envy of all our friends. If we had to name one internationally recognized Chef, hands down it is Jamie Oliver. His career has been spent making food accessible to everyone, everywhere while making it fun, healthy, and great tasting. His hands-on, and often in, approach is refreshing with so many other celebrity chefs taking it way too seriously. Food is meant to nourish, but it is also meant to bring people together, and that he does in spades. He truly does make food that is not only 'bonkers' he makes food with a passion that is infectious, and we caught the bug! Food Info Groups

< Back Chicken Enchiladas Prep Time: 30 mins Cook Time: 35 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen Short Description Soft tortillas filled with seasoned chicken, mushrooms, peppers, and onions, baked in a creamy sauce and topped with TexMex cheese, tomatoes, and cilantro for a comforting homemade enchilada dish. Ingredients 1 (10.75 oz) can of condensed cream chicken soup ½ cup of sour cream ½ cup of heavy cream 8 oz diced Shiitake mushrooms ½ Cubanelle Peppers ½ onion chopped 1 tablespoon butter 1 teaspoon paprika 2 dashes of hot sauce 2 cups chopped cooked chicken (¾ lb of raw chicken) 8 (6-inch) flour tortillas Topping: 2 cups shredded TexMex cheese 1 tomato diced 2 green onions diced 2 tablespoons of chopped cilantro 4 oz of fried corn in a skillet corn chips crushed for topping Dressing: ⅓ cup extra-virgin olive oil ⅓cup squeezed lime juice ½ hot sauce ½ tsp fine sea salt 3 cups of fresh mixed greens freshly ground black pepper Make a green salad of your choice Preparation Preheat oven to 350°F. Baked the chicken breast on a spray baking sheet for 20 minutes, cool and dice In a bowl, mix the soup, sour cream and heavy cream; set aside Melt butter in a medium saucepan over medium-high heat. Add onions, mushrooms, peppers and paprika, and sauté until tender. Add the hot sauce, stir the chicken and 2 tablespoons of the soup mixture. Cook and stir until heated through. Then add half of the cilantro and mix Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish. Lightly brown the tortilla shells in a skillet on both sides. Spoon about 1/4 cup of the chicken mixture down the centre of each tortilla. Roll up tortillas and place, seam-side-down, in the baking dish. Spoon the remaining soup mixture on top Bake 30 minutes in the preheated oven covered with foil; remove and top with green onions, tomatoes, corn and cheese and broil for 4 minutes Remove and top with the rest of the fresh chopped cilantro and crushed corn chips Make the dressing and drizzle it on top of the garden salad. Serve with the chicken enchiladas Previous Next

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