< Back Steakhouse Bruschetta Prep Time: 30 mins Cook Time: 15 mins Serves: 36 Level: intermediate Soucre Alevia's Kitchen Short Description Steakhouse Bruschetta—crisp baguette topped with sirloin steak, garlic mustard mayo, fresh veggies, and melted Parmesan and mozzarella for a hearty, flavourful bite. Ingredients 36 slices French baguette, toasted Meat: ½ lb sirloin steak, trimmed, cooked, julienned salt and pepper 1 oz vegetable oil Sauce: 1 cup mayonnaise, sauce 1 teaspoon dry mustard 1 tablespoon chopped garlic Topping: 1 pinch salt and white pepper 1 ½ cups tomatoes, seeded and chopped ¼ cup fresh basil, chopped 2 tablespoons olive oil blend ½ cup Parmesan cheese ½ cup mozzarella cheese ½ cup zucchini, julienned ½ cup squash, julienned Preparation Season meat with salt and pepper and sear in a skillet and then finish in the oven at 350°F for about 10 minutes. Let the meat rest and cool. Then julienne the beef very thin, about 1-inch-long julienne In a bowl, mix mayonnaise with dry mustard and garlic. In another bowl, add the tomatoes, olive oil, basil, squash and zucchini, steak, and cheese Toast the bread in the oven. Assemble, spread the mayonnaise on the bread, then top with the topping and bake in oven 350°F for about 5 minutes until the cheese has melted Previous Next

< Back Sausage and Cheese Strata Prep Time: 15 mins Cook Time: 50 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Savour our hearty Sausage and Cheese Strata—layers of savoury sausage, cheddar cheese, and brioche bread soaked in a creamy egg mixture, then baked until golden for a comforting breakfast classic. Ingredients ½ qt heavy cream 12 eggs, whipped 3 cups of cheddar cheese 1 lb sausage, cooked diced 6 slices brioche bread 1 pinch salt and white pepper Preparation Make the mix: cream, eggs, salt, and pepper whipped together Layer the bread on the bottom of a sprayed 8x8 pan, then add 1/2 the cheese, add the sausage and then top with the rest of the cheese Pour the filling over the top and lid. Let rest overnight for better results. When cooking, remove the cover and bake at 350°F for 50 minutes or until firm Previous Next

< Back Hash Brown Casserole Prep Time: 10 mins Cook Time: 30 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Comforting casserole with crispy hash browns, creamy sauce, and melted cheese for a classic favourite. Ingredients 3 lb hash brown potatoes 3 cups cheddar cheese, shredded 1 qt heavy whipping cream 8 oz water 3 tablespoons chicken base 1 pinch salt and pepper slurry Preparation Place the hash brown in a bowl to let it thaw. Combine the cream and water in a saucepan, bring to a boil, then add the chicken base. Thicken the mixture with a slurry until it reaches a gravy-like consistency; incorporate the cheddar cheese and season according to taste. Pour the mixture over the hash browns and mix thoroughly, then transfer to an oven-safe pan. Bake at 350°F for 30 minutes or until the top is browned. This dish can also be frozen before cooking and baked directly from frozen. Add an additional 20 minutes to the cooking time. Previous Next

< Back Key Lime Pie Prep Time: 10 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A classic dessert featuring a graham cracker crust filled with a creamy blend of sweetened condensed milk, fresh egg yolks, and tangy Key West lime juice, baked to perfection and chilled for a refreshing finish. Ingredients 1 graham cracker crumb pie crust 2 condensed milks, sweetened 6 egg yolks 6 oz key west lime juice Preparation In a non-reactive bowl, mix the condensed milk and eggs, slowly adding the lime juice. Pour this mixture into the shells and bake at 350°F for 20 minutes. Let it cool on a rack before placing it in the refrigerator. Previous Next

< Back Andouille Sausage Potato Salad Prep Time: 20 mins Cook Time: 20 mins Serves: 8 Level: intermediate Soucre Alevia's Kitchen Short Description A zesty and hearty salad combining tender red potatoes, smoky Andouille sausage, crisp celery, and green onions, all tossed in a tangy Dijon mustard vinaigrette. Ingredients 1 lb red potato, quartered, steamed 2 teaspoons olive oil, cooking 8 oz Andouille Sausage, sliced ¼" thick ½ cup celery, finely chopped ¼ cup green onions, sliced 5 ½ tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon chopped garlic ¼ teaspoon salt ¼ teaspoon black pepper 3 tablespoons olive oil Preparation For the salad, cook the potatoes in salted until cooked, drain and let cool Add the first 2 oz of oil to a skillet and sauté the sausage until brown. Place on a paper towel so the oil will drain. Then place in a bowl with the potatoes, celery, and onions Add the vinegar, mustard, salt, and pepper to another bowl and whisk in the remaining oil. Add the potato mixture and toss well. Serve at room temperature Previous Next

< Back Marinate for Duck Breasts Prep Time: 15 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description A savoury marinade of sesame oil, fresh rosemary, parsley, sesame seeds, soy sauce, salt, and white pepper, designed to infuse duck breasts with rich, aromatic flavour. Ingredients 4 oz sesame oil 1 tablespoon fresh rosemary, chopped 1 tablespoon parsley, chopped 1 tablespoon sesame seeds 2 tablespoons soy sauce 1 dash salt and white pepper Preparation Combine the ingredients in a bowl and stir. Allow the mixture to sit for 10 minutes. Rinse the duck breasts and score the fat side with a knife, being careful not to cut all the way through. Coat the duck with the marinade and refrigerate for 24 hours. Take the duck out of the fridge and place it on the grill; cook both sides until they are golden brown. Reduce the heat and continue cooking until medium. Remove from the grill and let it rest; slice the duck, and serve with a fruit sauce. Previous Next

"Believe you can, and you're halfway there" Words to stand by eating towards a healthier life locally sourced, it just makes sense 3ish Acres

< Back Pico de Gallo Prep Time: 15 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A fresh and vibrant salsa made with diced tomatoes, onions, jalapeños, cilantro, and lime juice, offering a crisp, tangy, and mildly spicy flavour. Ingredients 2 cups tomato diced small ⅛ red onion slice, small diced ¼ jalapeño, fresh, small diced ⅜ cilantro, bunches, chopped salt and pepper ¼ oz lime juice Preparation In a non-reactive bowl, add the tomatoes, onion and jalapeño. Mix and then add the cilantro, seasoning and lime juice Stir thoroughly and allow to sit for 30 minutes prior to serving Previous Next

< Back Chicken Sausage Jambalaya Prep Time: 1 hr Cook Time: 1hr Serves: 6 Level: advanced Soucre Alevia's Kitchen Short Description A hearty jambalaya with tender chicken, smoked sausage, peppers, onions, and rice, all simmered in savoury Cajun spices for a bold and comforting dish. 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 Indian Spiced Pork Burgers Prep Time: 15 mins Cook Time: 15 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description Juicy pork burgers infused with garam masala, cumin, and paprika, served on a toasted bun with creamy yogurt and fresh mint for a vibrant, flavourful twist. Ingredients 2 lbs ground pork 6 oz panko bread crumbs ½ cup yogurt 5 teaspoons gram marsala 3 teaspoons sweet paprika 1 tablespoon cumin ½ teaspoon cayenne pepper 2 egg yolks 5 tablespoons garlic cloves Preparation Mix all the spices in a bowl, then add the pork, egg, and panko. Make the burgers and let them stand for 15 minutes Pan-sear in a cast iron skillet on the BBQ or stovetop. Cook until medium well and let stand when done for 4-5 minutes. Serve with a toasted bun with yogurt and fresh mint Previous Next

< Back Korean BBQ Sauce Prep Time: 10 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A savoury-sweet sauce featuring soy, garlic, ginger, and a hint of sesame, our Korean BBQ Sauce delivers bold, authentic flavour with a touch of heat—perfect for grilling or dipping. Ingredients 8 ¾ oz Korean dressing 17 ½ oz honey 1 tablespoon brown sugar Preparation Mix them all together in a non-reactive bowl. Place in a bottle for later use Previous Next

< Back Caprese Pasta Salad Prep Time: 20 mins Cook Time: 15 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A fresh Caprese pasta salad with rotini, grape tomatoes, soft mozzarella, and basil, all tossed in olive oil and a drizzle of balsamic glaze. Ingredients ⅔ lb rotini, coloured, cooked ⅔ lb grape tomatoes, sliced ½ lb soft mozzarella, sliced hamburger way 1 oz fresh basil leaves, julienned 3 oz olive oil 1 oz balsamic glaze 1 pinch salt and pepper Preparation Cook pasta in salt water, drain and cool Place pasta, grape tomatoes, cheese, and basil into a bowl, drizzle the oil and glaze and mix gently, season with salt and pepper Previous Next