< Back Chili Powder and Brown Sugar Coating Prep Time: 5 mins Cook Time: Serves: 24 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6 oz brown sugar 6 oz chilli powder Preparation In a food processor, blend the sugar and chilli powder. Store in a glass jar until ready to use Previous Next

< Back Chicken, Spinach and Gnocchi Soup Prep Time: 20 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 12 oz fresh spinach 1 cup cooked turkey or chicken, diced small ½ lb gnocchi 1 ½ tablespoons chicken base 6 oz water 26 oz heavy cream 1 pinch salt and white pepper ½ ounce 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 Chicken and Mushroom Crepes Prep Time: 15 mins Cook Time: 35 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe 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 Chicken and Artichoke Quiche Prep Time: 15 mins Cook Time: 45 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 pie crust (9-inch) 12 oz heavy cream 6 eggs, whipped 1 cup diced cooked chicken ½ can artichoke bottoms, diced 2 cups cheddar cheese Preparation Preheat oven to 300ºF Prick the pie shell with a fork and par-bake the shell at 300°F for 10 minutes; remove and turn the oven up to 350ºF Cook the chicken in the oven at 300ºF for 20 minutes and then dice up In a bowl, combine the eggs and heavy cream and mix well. Season with salt and pepper. When the shell is ready, add ½ of the cheese on the bottom, then add the chicken and artichokes and top with the rest of the cheese. Pour the wet mix into the shell and ensure everything is covered Place in the oven and bake at 350°F for 1 hr or until firm. Remove and let cool Previous Next

< Back Chicken and Asparagus Tarts Prep Time: 25 mins Cook Time: 25 mins Serves: 20 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ¼ lb asparagus, diced, sautéed 1 oz vegetable oil ½ lb chicken, grilled and diced 7 oz cheddar cheese, shredded 25 oz quiche mix 2 tablespoons olive oil blend 20-2-inch shells Preparation Sauté the asparagus in oil until tender. Grill the chicken breasts until done and then dice them small. Add the diced chicken to the asparagus and season with salt and pepper Add the mixture into the shell bottoms, then add the cheddar cheese (⅓ oz) per cup. Top with the quiche mix and then bake at 300°F for 25 minutes Cool for later use or serve right away Previous Next

< Back Chicken and Artichoke Strata Prep Time: 30 mins Cook Time: 50 mins Serves: 10 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6 slices brioche bread 12 eggs, whipped ½ qt heavy cream 3 cups cheddar cheese, shredded 1.5 cups of chicken breast, cooked and chopped 1 can artichoke bottoms, chopped 1 pinch salt and white pepper Preparation Preheat oven to 350ºF, season the chicken, and bake for 20 minutes at 350°F and then dice small In an eight-by-eight oven-able pan, layer the bread slices. In a mixing bowl, add the eggs and cream, whisk and season Drain the artichoke bottoms and dice small. Take half of the cheese, layer over the bread, and add the chicken and artichokes. Top with the rest of the cheese and add the wet mix. Let stand overnight with a lid Remove lid and bake at 350°F for 50 minutes or until firm Previous Next

< Back Chicken Stuffed with Spinach, Sun-Dried Tomatoes and Feta Prep Time: 20 mins Cook Time: 25 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 8 chicken breasts 14 oz frozen spinach, strained 1 cup sun-dried tomatoes, blanched & julienned 1 cup feta cheese crumbled 1 pinch salt and pepper Preparation Remove any fat from the chicken breast and lay it out on a table, skin side down Place the strained spinach, feta cheese and sun-dried tomatoes in a bowl and season with salt and pepper. Add the fill equally between the chicken breasts. Roll the breast and place it on a sprayed sheet pan. Cook at 350ºF for about 20 minutes or until the internal temperature is 160ºF Let rest for 5 minutes before slicing; top with a butter sauce or supreme sauce Previous Next

< Back Chicken and Andouille Casserole Prep Time: 30 mins Cook Time: 45 mins Serves: 6 Level: advanced Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb chicken breast, diced ¼ cup flour ⅝ tablespoon Christines Seasoning 1 ¾ tablespoons olive oil 4 oz andouille sausage, chopped ¾ cup onion, diced small ½ tablespoon chopped garlic ⅛ teaspoon chilli powder 3 oz mushroom, sliced ½ can artichoke hearts, quartered 7 oz water 3 oz heavy cream 2 green onions, chopped ⅝ tablespoon parsley, freeze-dried ⅝ teaspoon tarragon, leaves 1 ⅛ tablespoons chicken base Topping: ⅓ cup panko 1 oz parmesan cheese ⅝ tablespoon unsalted butter, melted Preparation In a bowl, combine the Panko, cheese and melted butter for the topping and set aside In a bowl, combine the flour and Christine's seasoning, add the chicken, and toss to coat. In a stock pot, heat the oil and brown the chicken off in batches. Remove from the oil and place in a pan. Add the sausage and brown for about 4 minutes. Then add the onions, garlic, and chilli powder and simmer for 5 minutes; add the mushrooms and simmer for 4 minutes. Add the leftover flour and mix, and cook for 2 minutes Then add the water and chicken base and simmer for 5 minutes; add the chicken, artichokes, cream, green onions, parsley, and tarragon and boil, stirring. When it thickens, season to taste Place in an oven-able pan and top with the breadcrumbs mix. Bake for about 25 minutes at 350ºF Previous Next

< Back Chicken Sausage Jambalaya Prep Time: 1 hr Cook Time: 1hr Serves: 6 Level: advanced Soucre Alevia's Kitchen About the Recipe Ingredients 5 oz bacon, raw, medium lardons 10 oz andouille, diced 4 oz chorizo, diced 1 cup onions, chopped 1 celery rib, chopped 1 cup red bell pepper, diced 1 cup green bell pepper, diced 1 ¼ lbs chicken, raw, cubed ½ oz paprika 1 ¼ teaspoons thyme 1 ¼ teaspoon chilli powder ⅛ teaspoon cayenne 12 oz fire-roasted tomatoes 2 ½ cups beef stock 1 cup white rice, uncooked 1 cup green onion, sliced 1 tablespoon parsley, fresh, chopped Preparation Chop all the vegetables, lardon bacon, sausage, and ham. Measure out all the ingredients and set aside In a sauce pot, heat olive oil and brown the rice and raw chicken. Once the rice is browned, add the remaining meats and allow those to render and cook until the bacon is browned and starting to crisp Add the vegetables and cook until translucent. Add canned tomatoes and continue to cook for 2 minutes. Stir in the beef stock and reduce to a slow simmer. Add seasoning Cook slowly until rice is tender; a taste for salt and adjust accordingly. Remove from heat and serve If saving for later, cool it on a baking pan and put it in a container once cooled Previous Next

< Back Chicken Salad, Mango Chutney Prep Time: 15 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb chicken breast, cooked, diced ¼ cup celery, diced ¼ cup onion, diced ¼ cup mayonnaise ¼ cup mango chutney (Major Grey's) 4 teaspoons tarragon, fresh, chopped 1 oz oil salt and pepper Preparation Preheat oven 350ºF & turn on grill Season chicken with salt, pepper, and oil. Grill mark the chicken on both sides and then place in the oven for 20 minutes; cool and dice small Dice celery and onions and place in a mixing bowl. Add the remainder of the ingredients and combine thoroughly. Dice cooled grilled chicken into small pieces, add to the bowl, stir into the mixture, season, and let stand for 2 hours. Serve with lettuce wraps or your favourite crackers Previous Next

< Back Chicken Roasted Pepper Satays Prep Time: 15 mins Cook Time: 25 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 ¼ lbs chicken tenders, washed and dried ¼ cup mayonnaise ½ cup yogurt, plain 1 tablespoon roasted pepper and garlic seasoning 1 cup roasted red peppers Preparation Mix all the ingredients in a bowl and whisk together Wash and pat dry the chicken tenders. Toss the chicken tenders in the marinade and let marinate for 12 hours in a non-reactive boil Take the chicken tenders and skewer them, spray the skewers with oil, and then place them on a grill until cooked. Serve with a lovely chutney on a bed of Bibb lettuce Previous Next

< Back Chicken Piccata w/ Egg Noodles Prep Time: 20 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 3 cups egg noodles 1 oz olive oil for pasta ½ cup flour, all-purpose 2 ½ lb chicken breast, cutlets ⅓ cup lemon juice 3 oz dry white wine 2 green onions, sliced ⅓" thick 2 tablespoons of capers drained 1 cup heavy cream ¼ cup water 2 oz olive oil, cooking 1 pinch salt and white pepper slurry Preparation Preheat oven to 350ºF Cook pasta in salted water and drain. Coat with olive oil and season with salt and pepper, and keep warm Add white wine and lemon juice to a pot and reduce by ¾. Then add the cream and water. Bring to a boil, thicken with a slurry, and season with salt and pepper. Let simmer for 3 minutes. Add the green onions and capers, and remove the sauce from the heat For the chicken: in a hotel pan, place the flour, trim the chicken and remove the vein in the middle. Dredge the chicken in the flour and coat both sides. In a saucepan, add some oil and sauté the chicken until brown and then turn. Place it on a sheet pan with a wire rack for cooking. Bake at 350°F for 20 minutes Place the warm noodles on a plate, place the chicken over the noodles and top with warm sauce Previous Next