< 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

< Back Chicken Marinade Prep Time: 10 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6 6 oz chicken breasts cleaned 2 oz Creole seasoning 2 oz seasoning salt 2 oz olive oil 2 oz minced garlic 1 teaspoon black pepper Preparation Mix all the dry ingredients and add the oil slowly while mixing—clean 6 chicken breasts of all fat. Take the marinade and mix it with the chicken until completely coated. Let stand in the fridge for 3 hrs or until ready to use Bake in the oven at 350°F for 20 minutes or grill on the BBQ until nice and juicy Previous Next

< Back Chicken Cutlets with Sun-Dried Tomato Cream Sauce Prep Time: 20 mins Cook Time: 20 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 2 lb chicken cutlets ¼ teaspoon salt, divided ¼ teaspoon ground pepper, divided ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar ¼ cup finely chopped shallots 1 cup of sliced mushrooms ½ cup dry white wine ½ cup heavy cream 2 tablespoons chopped fresh parsley Preparation Sprinkle chicken with ⅛ teaspoon of salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate Add sun-dried tomatoes, mushrooms, and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits until the liquid has mostly evaporated, about 2 minutes Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining ⅛ teaspoon each of salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat both sides with sauce Serve the chicken topped with the sauce and fresh chopped parsley Previous Next

< Back Chicken Chasseur (Hunter Chicken) Prep Time: 30 mins Cook Time: 40 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 4 6 oz chicken breasts, grilled 5 oz mushrooms, sliced 2 shallots, sliced thin 2 oz Cognac 2 oz dry white wine, dry 1 ½ cups chicken stock ¼ cup tomatoes, canned 1 oz unsalted butter 1 teaspoon fresh tarragon, chopped 1 teaspoon fresh parsley, chopped 1 tablespoon olive oil blend 1 pinch salt and pepper Preparation Season chicken pieces on both sides with salt and pepper and grill. Remove chicken to a baking sheet and bake in the oven for 20 minutes at 350°F Add olive oil and mushrooms in a stockpot, season with salt and pepper and sauté until golden brown. Add the shallots and cook for 30 seconds. Add the Cognac and cook until completely reduced, then add the wine, and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon and then swirl in the butter. Once the butter is added, the sauce can't be further reduced because it will break. Season with salt and pepper and stir in the tarragon and parsley Remove the chicken from the oven and let it rest for 5 minutes. Add any juice from the chicken to the sauce. Plate and top with sauce Previous Next

< Back Chicken Burgers Prep Time: 20 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb ground chicken ¼ cup Panko breadcrumbs 3 tablespoons onion, diced small ¾ teaspoon kosher salt ½ teaspoon black pepper 1 teaspoon parsley, freeze-dried ½ teaspoon Italian seasoning 2 oz vegetable oil Garnish: lettuce leaves pickled red onions diced tomatoes remoulade sauce Preparation Add all the ingredients except the oil into a bowl and mix by hand. Weigh out 1 oz balls and press in a hamburger press with deli paper in between In a saucepan with oil on medium-high, pan sear on both sides until cooked. Place on lettuce leaves and top with tomatoes, pickled red onions and remoulade sauce Previous Next

< Back Cheesecake Lemon No Bake Prep Time: 20 mins Cook Time: Serves: 8-10 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb cream cheese 1 can condensed milk, sweetened 1 graham cracker pie crust, chilled ¼ cup lemon juice 1 ½ teaspoons vanilla extract Preparation In a mixing bowl fitted with the paddle attachment, beat the cream cheese until smooth and then stream in the sweetened condensed milk. Add the lemon juice and vanilla extract and beat until combined Pour the filling into the chilled graham cracker crust, cover the cheesecake with plastic wrap, and refrigerate it for 3 ½ to 4 hours or until firm. This makes one spring-form pan or 10 small ones Previous Next

< Back Cheese and Beer Soup Prep Time: 10 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ½ btl of beer, stout 1 qt heavy cream 10 oz water 2 cup cheddar cheese, sharp, grated 1 pinch salt and white pepper chives chopped Slurry Preparation In a stockpot, add the water and cream and bring to a boil. Thicken with the slurry while continuously stirring. Turn the heat down and add the beer Add the cheese and stir until all is dissolved. Season with salt and pepper. Garnish with some fresh chives Previous Next

< Back Cheddar Cheeseball Prep Time: 15 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Mixture: 4 cups cheddar cheese, shredded 1 cup pecan halves ½ cup mayonnaise ¼ cup onion ⅛ teaspoon pepper ⅛ teaspoon blackened seasoning Coating: ½ cup pecan halves Preparation In a mixing bowl, blend all the mixture ingredients. Then with gloves, shape the mixture into a ball. On a piece of foil, put the ½ cup of pecans and roll the ball around to cover Place in fridge and chill for at least 2 hours before serving. Serve with crackers or cut vegetables Previous Next

< Back Cauliflower Mash Prep Time: 15 mins Cook Time: 12 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 head cauliflower, cooked, mashed 3 oz garlic cream cheese 1 ½ oz heavy cream 1 pinch salt and pepper Preparation Boil the cauliflower buds in salted water until tender, drain and place in a mixing bowl Mash the cauliflower with a mixer, then add the cream cheese, heavy cream, salt, and pepper. Place in an oven-able pan to keep warm Previous Next

< Back Cheddar Cheese Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 pt heavy cream 1 cup water 2 cups cheddar cheese 2 teaspoons chicken base 1 dash lemon juice 1 dash Worcestershire sauce 1 dash hot sauce Slurry Preparation Add the heavy cream and water to a sauce pot, boil, and add the chicken base. Thicken with the slurry to the consistency of gravy Add the cheese, melt and whisk on low until melted. Add the lemon juice, Worcestershire sauce and hot sauce. Season with salt and pepper The sauce can be used for stuffed crepes, vegetables, or nachos Previous Next

< Back Carne Asada Marinade Prep Time: 10 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe 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

< Back Cajun Mayo Prep Time: 5 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 cups mayonnaise 1 tablespoon cajun seasoning salt and pepper dash dry parsley Preparation In a bowl, whip the mayonnaise and cajun seasoning together Add the parsley and season with salt and pepper. Place in fridge for up to 2 weeks Previous Next