< Back Cajun Chicken & Sausage Jambalaya Prep Time: 1 hr Cook Time: 1 hr Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb smoked sausage, mild 1 lb chicken breasts without skin, cooked, diced ¾ pound onion, diced 1 ⅛ tablespoons garlic, minced 6 oz sausage Tasso, cubed 1 ¼ teaspoons fresh thyme 1 ¼ teaspoons fresh basil ¾ teaspoon black pepper ¾ teaspoon white pepper ¾ teaspoon red pepper flakes 22 oz chicken stock ⅔ lb rice ½ tablespoon fresh parsley, curly oil for cooking Preparation In a saucepan, add the oil, sausage, and chicken (if using cooked chicken, add later). Cook for about 20 minutes until the chicken is done. Lower the heat and add the onions and garlic; sauté for about 15 minutes. Keep cleaning the bottom of the pan. Add the Tasso, thyme, basil, black and white pepper Simmer on low heat for 10 mins. Add the stock to the mix and bring to a rolling boil (add the cooked chicken if used). Then add the rice and keep stirring, so the rice doesn't stick. When it comes to a boil, fold in the parsley. Turn down very low and cover the pot. Let it cook for 25 minutes Previous Next

< Back Caesar Dressing no Anchovy Prep Time: 10 mins Cook Time: Serves: 12 Level: Soucre Alevia's Kitchen About the Recipe Ingredients 1 cup white vinegar 8 egg yolks 5 tablespoons chopped garlic 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice 6 oz Creole mustard 3 cups vegetable oil 1 pinch parsley, freeze-dried ¼ teaspoon black pepper ¼ teaspoon kosher salt Preparation In a bowl, add the egg yolks, vinegar, garlic, Worcestershire sauce, lemon juice, mustard and parsley and whisk together Slowly whisk the oil in and season with salt and pepper Previous Next

< Back Caesar Dressing Prep Time: 10 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ½ cups mayonnaises 1 oz chopped garlic ⅜ teaspoon Worcestershire sauce 1 teaspoon lemon juice 2 oz Creole mustard 1 pinch black pepper 1 pinch Kosher salt Preparation In a non-reactive bowl, whisk all the ingredients together and season to taste Let stand in the fridge overnight Previous Next

< Back Burgundy Pork Tenderloin Prep Time: 15 mins Cook Time: 20 mins Serves: 2 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb pork tenderloin ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon garlic powder ¼ onion, sliced ½ celery, chopped 1 cup red wine Sauce: 1 pack of Demi-glaze ½ cup red wine for the sauce Preparation Preheat oven to 350℉ Place the pork on a baking dish, and sprinkle with salt, pepper, and garlic powder. Top with the onion and celery and pour the red wine over it and bake for 20 minutes In a saucepan, make the Demi glaze but use ½ cup of red wine as part of the water When the pork is done, remove it and let it rest. Strain the juice from the pork roast and add to the gravy mix. Simmer until it thickens. Slice the pork and drizzle the sauce over the pork Previous Next

< Back Buffalo Chicken Pinwheels Prep Time: 20 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ lb chicken tenders, cooked and shredded 4 oz cream cheese 2 oz hot wing sauce 1 oz blue cheese 3 oz 5 cheese blend 2 green onions, sliced 2 tortillas, 10 inch Preparation Preheat oven to 350ºF Bake the chicken on a sprayed baking sheet for 20 minutes at 350ºF cool and shred Mix the cream cheese in the mixer until soft; add the hot sauce and mix. Add the rest of the ingredients except the tortillas. Spread the mixture on the tortilla shells evenly Roll tight and wrap with film wrap and tray. Refrigerate overnight and slice the next day Previous Next

< Back Bruschetta With Mediterranean Tomato Topping Prep Time: 15 mins Cook Time: 20 mins Serves: 30 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Bread Ingredients: 30 slices french baguette 9 tablespoons extra virgin olive oil ¾ teaspoon kosher salt ¼ teaspoon pepper Topping: 4 medium tomatoes, seeded and diced 3 tablespoons fresh basil 1 ½ lemon, zested and juiced 1 ½ teaspoons chopped garlic ½ cup Kalamata olives, sliced 6 oz grated Parmesan cheese Preparation Preheat oven to 350ºF Slice the French bread on a basis, brush with olive oil, season with salt and pepper and place on a baking sheet and brown at 350°F, about 20 minutes Combine the remaining ingredients in a bowl and let stand for 10 minutes. Top the bread with the topping and serve Previous Next

< Back Bruschetta Chicken Prep Time: 30 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6-6 oz chicken breast 1 ¾ teaspoon Italian herb seasoning ⅓ teaspoon kosher salt 1 ¼ tablespoon balsamic vinegar 1 ¼ cloves garlic, chopped ⅛ teaspoon black pepper 2 tablespoons olive oil Topping: 1 cup tomatoes, diced 2 ¼ tablespoons red onion, diced ⅓ cup 5 cheese blend 3 tablespoons fresh basil leaf, chopped Preparation Make the marinade up in a bowl, only using half of the marinate coat the chicken in a pan and marinate over-night Preheat the oven to 300ºF In a skillet with little oil, sear the chicken off on both sides and then place in the oven for 18 minutes While the chicken is cooking, add the marinade to the tomatoes and onion. When the timer goes off for the chicken, pull out and top it with the cheese and place it back in the oven until it melts. Remove from the oven and plate, top with the tomato and onion mix and top with fresh basil Previous Next

< Back Brown Tarragon Sauce Prep Time: 5 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 package Demi-glaze ½ cup water ½ red wine 1 teaspoon dry tarragon salt and pepper Preparation Add the water and tarragon to a saucepan and simmer for 2 minutes. In another bowl, mix the red wine and the Demi-glaze, then slowly add to the hot water, whisking continuously Simmer for 5 minutes and whisk every couple of minutes. Season with salt and pepper Previous Next

< Back Broccoli Quiche Prep Time: 15 mins Cook Time: 1 hr Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 pie crust (9-inch) 12 oz heavy cream 6 eggs 2 cups cheddar cheese 1 cup broccoli floret, steamed 1 pinch salt and white pepper 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 Dice the broccoli up small and steam for about 8 minutes or until soft; let cool In a bowl, whip the eggs and cream. In the shell, add ½ the cheese, then the broccoli and then the rest of the cheese. Cover with the wet mix, making sure 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 Blue Cheese Butter Prep Time: 15 mins Cook Time: Serves: 18 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb unsalted butter, whipped 2 ⅔ tablespoons Dijon mustard 1 ⅓ tablespoons fresh thyme, chopped 8 oz blue cheese, crumbled 1 ⅓ pinches salt Preparation Whip room temperature butter until light and fluffy in a mixing bowl with the whip. Add the Dijon mustard, thyme and blue cheese and blend. Season with salt if needed Roll into logs and freeze for later use Previous Next

< Back Bouillabaisse Prep Time: 30 mins Cook Time: 15 mins Serves: 2 Level: advanced Soucre Alevia's Kitchen About the Recipe Ingredients 2 oz olive oil ½ celery stalk, julienned ½ carrot, julienned ¼ leek, julienned 1 oz garlic, chopped 1 oz shallots, chopped 4 threads of saffron 1 pinch anise 1 oz chopped parsley 1 pinch salt and white pepper 1 pinch chilli peppers 1 pinch black peppercorn 3 oz white wine 1 dash lemon juice 1 dash Worcestershire sauce 1 teaspoon fish glacé 4 oz tomato concassé 6 clams 6 mussels, whole 6 shrimp 6 scallops, large Preparation Heat the olive oil in a saucepan, and add the garlic, shallots, celery, carrots, leeks, chilli peppers, black peppercorns, and anise. Sauté for a few minutes, deglaze with the white wine, and add the fish glacé Start adding the clams, mussels, shrimp, and scallops. Simmer until the seafood is done. Add the tomato concassé, season with salt, pepper, lemon juice, saffron threads, and Worcestershire sauce Finish with chopped parsley and chopped garlic Previous Next

< Back Blackened Chicken Alfredo Casserole Prep Time: 30 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4 cups pasta, cooked 2 tablespoons blackened seasoning 4 pinches salt and pepper 20 oz heavy cream 2 oz white wine 4 oz Parmesan cheese 4 teaspoons chopped garlic 24 oz chicken breast 3 teaspoons chicken base Preparation Preheat oven to 350°F Bring a pot of salted water to a boil, cook the pasta, drain, and rinse, and hold until the sauce is ready Season chicken with blackened seasoning and sear in a skillet on both sides and finish in the oven, bake for 20 minutes Add cream, white wine, garlic, and chicken base in a saucepan, and bring to a boil. Simmer for 5 minutes until the sauce thickens a little. It should just coat a spoon Once the chicken is cooked, dice and add to the sauce; add any juice from the pan. Add the cooked pasta, mix and season to taste. Plate and top with cheese Previous Next