2017 Bacon World Champion Headed to Final Table

The excitement is becoming unbearable as we are 4 weeks away from the 6th Annual World Food Championships, Final Table in Bentonville, Arkansas. I will go head to head with some of the finest professional chefs and seasoned home cooks in the World for a staggering cash prize of 100,000 dollars. What a joy it would be to big home that bacon!

The event will take place in the state of the art Brightwater Cooking School kitchens and is Sponsored by Walmart.Walmart WFC official LOGO

The Final Table will be aired LIVE via Kitchen Ambush and World Food Championship facebook pages. To watch all the action LIVE simply click the colored links above and LIKE both pages. 

My official Turn -In time is 4PM, CST but you can watch preliminary interviews with all of the Top Ten, World Food Champions starting at 2PM. You won’t want to miss a second of the action staring me and my two beautiful sous chef’s Lynn Beamer and Tamie Joeckel. We will be cooking our hearts out for a chance at the title of World Food Champion!  

Lynn Beamer, Rebecks Evans, Renee Robinson

From Left: sous Lynn Beamer, head cook Rebecka Evans, sous Renee Robinson WFC 2017 Top Ten Round

Tamie Joeckel, Rebecka Evans

From Left: sous Tamie Joeckel, headcook Rebecka Evans

I’ve been working diligently on my Final Table recipe and I’m thrilled with the end results. Now we hope and pray for Gods favor and that the Judges love my dish as much as I do. Special thanks to my WFC Final Table sponsors, Team Saucy Mama, and Kountry Boy’s Sausage(Bacon) CO

World Food Championships said, 

Each of the 10 champs and their supporting teams will arrive on Saturday, April 21st, to get familiar with the new host location and cooking area, after which they will attend a welcome reception that celebrates their November achievements. The next day, the Final Table challenge will begin with an official cook’s meeting at Noon on Sunday, April 22. WFC Cheferees will then conduct their inspections to make sure all key WFC rules are being or have been followed.

All cooks must report to their primary cook stations no later than 1 p.m to officially kick off the Final Table. The first turn-in will begin promptly at 3:00 p.m. The official order of turn-ins, selected by a random draw, will be as follows:

1. 3:00 p.m. – Seafood

2. 3:10 p.m. – Dessert

3. 3:20 p.m. – Barbecue

4. 3:30 p.m. – Recipe (Chicken)

5. 3:40 p.m. – Chef

6. 3:50 p.m. – Chili

7. 4:00 p.m. – Bacon 

8. 4:10 p.m. – Steak

9. 4:20 p.m. – Burger

10. 4:30 p.m. – Sandwich

Thank you all for your continued prayers and support. I can’t wait to fill you in on all the delicious details! 

I’ll Fly Away: In Memoriam Lily Jean Stone 1985-2017

My my beautiful niece, Lily Jean Stone of Colorado Springs died December 29, 2017 after a long struggle with multiple sclerosis. She was at home and surrounded by her family when she went to meet the Lord. Lily Stone

Her battle with MS started in 2004 with episodes of small brain lesions associated with the disease. It took several years to properly diagnose MS which sadly progressed untreated with a ferocity that lead to Lily becoming wheelchair bound by 2008.  Despite the devastating effects of this horrible disease on her body, Lily never lost her good humor, tender heart and beautiful smile. Praise God, I know she is in heaven today with her new spiritual body and rejoicing with Jesus! 

Lily was born April 6, 1985 in Colorado Springs. She graduated from Doherty High School and also attended Pikes Peak Community College. In 2011, Lily became a member of the Cheyenne Mountain Chapter of the National Society Daughters of the American Revolution.

Lily Jean Stone 1985-2017

Lily was an artist with a passion for taking care of others. She loved cooking​, music ​and other creative pursuits. 

Lily is survived by her parents Bradford and Cecilia, her brothers Aaron, Matt, & Jacob, and her paternal grandparents, Harold and Anne Stone. She is also survived by her aunts, uncles, sister-in-laws, and cousins.

A memorial service is scheduled for Sunday, March 25th, 11 AM, at the Patty Jewett Clubhouse in Colorado Springs, CO. In lieu of flowers, the family suggests donations to Pikes Peak Hospice.

Lily Stone

I’ll Fly Away”I’ll Fly Away,” written by Albert E. Brumley in 1929

1. Some glad morning when this life is o’er,
I’ll fly away;
To a home on God’s celestial shore,
I’ll fly away (I’ll fly away).

I’ll fly away, Oh Glory
I’ll fly away; (in the morning)
When I die, Hallelujah, by and by,
I’ll fly away (I’ll fly away).

2. When the shadows of this life have gone,
I’ll fly away;
Like a bird from prison bars has flown,
I’ll fly away (I’ll fly away)


3. Just a few more weary days and then,
I’ll fly away;
To a land where joy shall never end,
I’ll fly away (I’ll fly away)

Lily Stone

We will miss you dearly Lily Bug!

Ecclesiastes 12:7 – Then shall the dust return to the earth as it was: and the spirit shall return unto God who gave it.

Smoked BBQ Bacon BOMBS

Smoked BBQ Bacon Bombs

Smoked BBQ Bacon Bombs wrapped in Kountry Boy’s Hickory Smoked Bacon, slathered in Saucy Mama’s Honey Barbecue Wing Sauce, and smoked to perfection in the Le Grande Oyster Bed Tray on my Traeger Wood Pellet Grill.  The is one deliciously GRANDE meal. 

As part of my prize package for winning the 2017 Bacon World Food Championships I received this amazing Le Grande Oyster Bed Tray from the folks at the Oyster Bed Company. They were also kind enough to gift me a Stella Oyster Tray and a Steak Bed Tray to use for recipe creation. Thank you Waller Brother’s, I love them!! 

It’s a joy to work with such high quality products during recipe creation not to mention, being sponsored by two AMAZING family owned companies, BARTHYTE FOODS, SAUCY MAMA and KOUNTRY BOY’S SMOKED MEATS   for the 2018 World Food Championships Final Table.  Click the links to find out more about both of my sponsors. 

Smoked BBQ Bacon Bombs

We’ve all been eating low carb so my Smoked BBQ Bacon Bombs really hit the spot with just a hint of sweetness from the BBQ sauce. The meat was perfectly seasoned and moist with a wonderful smoked bacon flavor. 

I’ve had so much fun using the multi purpose and multi functional Oyster Bed Trays for recipe creation. I love that they aren’t just for cooking oysters but believe me, when oysters are in season, I will be making oysters Rockefeller and a myriad of seasonal seafood dishes using these beautifully crafted trays. 

Smoked BBQ Bacon Bombs

Smoked BBQ Bacon Bombs
Yields 1
Write a review
Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
  1. 1 cup ground pork rinds. Optional: 1 cup bread crumbs
  2. 2 pounds ground beef
  3. 1/4 cup heavy whipping cream
  4. 1/4 cup BBQ Sauce
  5. 1 large egg
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon dry thyme
  8. 1/2 teaspoon ground black pepper
  9. 1/2 teaspoon onion powder
  10. 1/2 teaspoon garlic powder
  11. 1 pound bacon
  12. More BBQ Sauce for basting and serving
  1. Mix first 9 ingredients together in a medium bowl. Lightly coat the Oyster Bed with cooking spray. Form ground meat mixture into equal portion oblong balls. Place formed "meat bombs" in individual oyster tray wells. Wrap each meat bomb with 1 slice of thick cut bacon, gently stretching the bacon before wrapping around the meat. Place bacon wrapped meat bomb back into the tray well. Continue process until all the meat bombs are bacon wrapped. Lightly brush each bacon bomb with BBQ sauce.
  2. Smoke bacon bombs on Traeger Wood Pellet Grill set at 350 F. for 40 minutes or until the meat thermometer reads 160F.
  3. Bacon Bombs can also be cooked in the oven at 350 degrees for 40 minutes or until the meat thermometer reads 160F.
  4. Remove from grill and brush with more BBQ sauce. Place under the broiler for 3-5 minutes until bacon is crispy and golden brown.
  1. Serve Bacon Bombs with more BBQ sauce.
At Home with Rebecka http://athomewithrebecka.com/

About The Company 


The Oyster Bed LLC is a purpose-driven company that serves. Our purpose is to use our innovative cookware to enable professional chefs and home cooks alike to cultivate creative cooking while simultaneously using our brand to educate our customers on the value of oysters to the world’s coastal ecosystems. While our various cookware products serve some of the most savory seafood dishes, our brand and our team members serve the very coastal estuaries that provide this flavorful bounty. 

Waller Brother's They Oyster Bed Company

Photo courtesy of The Oyster Bed Company


Brothers Tommy & Adam have grown up with a deep-seated appreciation for the coastlines and estuaries of our great nation, while developing a passion for the culinary arts, product design & sustainable coastal living. With careers in both Military and Public Service, the Waller brothers bring their personal innovation and passion of service from those arenas to the industries of cookware design and coastal restoration.

About The Product

Unique Features of Our Cookware

  • Durable and Light Weight – At a fraction of the weight of cast iron (2lb 1oz for Le Petite and 4lb 6oz for Le Grande), The Oyster Bed cooks and heats food evenly like cast iron but without the need for “seasoning,” the worry about rust, or the concern about weight.  It retains heat like cast iron, keeping foods hot for approximately 20 minutes.
  • Grill and Oven Safe – The Oyster Bed can be used over direct flame on the stovetop or campfire.  It can be used in the oven on “bake” or “broil” and can be used on any type of BBQ Pit, whether charcoal or gas operated.   This special metal alloy can withstand temperatures up to 1000F.  It’s been vigorously tested against thermal shock capabilities and proven to live up to the demands of repeated heavy use on the grill.
  • Freezer and Fridge Ready – The Oyster Bed can be frozen to serve chilled halfshell oysters, cocktail shrimp, deviled eggs, etc.  It stays cold for approximately 20 minutes when the tray is frozen prior to serving.  
  • Safe and meets FDA Guidlines– Our cookware is non-toxic and meets FDA guidelines for cooking and serving foods.
  • Easy Cleaning – The Oyster Bed is easy to clean with warm soap and water.  It is best if allowed to soak for a while prior to scrubbing. (We do not recommend using it in a dishwasher because certain detergents can affect the metal adversely and ruin its “luster.”)   When we have catering jobs where we must clean The Oyster Bed rapidly to be ready to serve again in a matter of minutes we actually use a brass brush drill attachment and cordless drill to “polish” it clean, ensuring that we thoroughly wash the metal after mechanically scrubbing off the food. 
  • Easy Care – The Oyster bed does not need to be “seasoned” like cast iron or even stored in a way to prohibit rust/corrosion.  Over time, especially when cooking over open flame and camp fires, it will gain a nice looking “patina.”  However, it doesn’t require any “babying.”  It can be tossed in the cabinet, garage, or even left in the BBQ pit outdoors and it’ll be ready to cook when you are.  Because it really is a beautiful piece, though, we added holes to the handles so it can be hung in your beautiful kitchen too! Source: The Oyster Bed Company

Check out my recipe submission for the Smithfield “Shake it Up” cooking Challenge using the Steak Bed. 

PORK SCALOPPINI WITH MUSHROOM SAUCE. Recipe coming soon to the blog. 


The Steak Bed used for my recipe submission 2018 Smithfield Pork “Shake it Up” Challenge –  PORK SCALOPPINI WITH MUSHROOM SAUCE
“I like to shake up one of my favorite week night dinner routine’s using Smithfield’s Pork Loin when making traditional Veal Scaloppini. This dish is mouthwatering delicious and the perfect shake up using Smithfield’s Pork Loin instead of veal.”
Submitted by: Rebecka E.




KOUNTRY BOY’S SMOKED MEATS-My newest sponsor for WFC Final Table

Meet my newest Sponsor for the World Food Championships 100,000 FINAL TABLE cook-off,  KOUNTRY BOY’S SMOKED MEATS.

Kountry Boy's Smoked Meats logo

Photo by Kountry Boy’s

I was so blessed to receive this email from Carl Riley a few weeks ago.

Good afternoon Rebecka.  I just read the article in today’s Journal/Pearland section of the Houston Chronicle about your recent contest win with your Dutch Crunch Baby Pancakes!  CONGRATULATIONS!!  That is very exciting! I am contacting you because I am a food broker in the Houston Market and represent Kountry Boy’s Smoked Meats, which is a family owned business based in Brenham, TX.  They produce, BAR NONE-HANDS DOWN, the BEST bacon that money can buy!! 

Well Carl, I have to agree! After taste testing several other companies smoked bacon products, Kountry Boy’s hickory smoked bacon was “hands down” the best of the bunch! The bacon has the perfect blend of smoky-sweetness and is just the right bacon for my 100,000 Final Table recipe. I also love the fact that we share the home State of Texas. 

Thank you, Carl and Todd! Final Table with Kountry Boy’s Bacon is going to be a great and delicious bacon adventure!

Their Story

KOUNTRY BOYS SAUSAGE Company was established in 1998 in Brenham, Texas.  It all started with a delicious family recipe, rich with our German, Polish, and Czech Heritage.

All of our products begin with lean-cuts of meat and the freshest herbs and spices.  It is then stuffed into natural casings and hickory smoked to perfection.  So it is ready to eat and full of bold, gourmet flavor.

Kountry Boy's Smoked Meats logo

KOUNTRY BOYS SAUSAGE does not use any fillers, dyed casings, or additives,  Just wholesome country goodness.

What started out as a small family business has expanded and can be found in over 500 stores statewide and beyond.  Since our specialty sausage products were proudly introduced in 1998, we have been edging our way to the top of many stores in which our sausage is sold.  But, of course, there is no better judge for our fine tasting products than your very own taste buds.  We encourage you to try our time-honored tradition for yourself.

Look for KOUNTRY BOYS products at your favorite grocery store.  As our demonstrator Gene says, “that is KOUNTRY BOYS with a ‘K’, they can’t spell worth a darn, but they make a delicious product!”  Please give it a try. Find Country Boy’s on Facebook Source: KOUNTRY BOY’S SMOKED MEATS

Kountry Boy's Smoked Meats logo

Photo by Kountry Boy’s


I’m in the process of finalizing my recipe for Final Table using delicious Country Boy’s Hickory Smoked Bacon. You won’t want to miss a thing as we get closer to the main event. Please subscribe to At Home with Rebecka, and follow me on Facebook and Instagram. This years Final Table will be LIVE streamed so you can watch all the Top Ten winners in action. 

Here’s a little taste of what’s to come:

The ten champions who won their respective WFC categories in November will meet at Brightwater, a world-class culinary center in Bentonville for the study of food. Brightwater will be the host for a special VIP event on Saturday, April 21st, and then WFC’s Final Table on Sunday, April 22nd, to see who wins the ultimate $100,000 prize purse. 

To learn more about Brightwater and its food mission or beautiful facility, visit www.brightwater.org. Source: World Food Championships

Fried Chicken Livers with Sriracha Aioli

Fried Chicken Livers with Sriracha Aioli

Fried Chicken Livers

While cold weather grips most of our Nation this week and temps in Houston dip below freezing I can’t help but crave some of my Southern-fried favorite recipes. Chicken liver is easier to come by here in the Houston metro area so today I’m getting my TEXAS on and reposting my recipe for Fried Chicken Livers from the blog 2013.  My family isn’t impressed by liver of any kind so I might be eating these beauties all by myself. 

Do you love chicken livers as much as I do? If so, let me know in the comment section below. 

My taste buds did a double take this month, when I read the September 2013 edition of Food and Wine Magazine; a common occurrence for me when flipping through the deftly published pages. Truly, one of my favorite periodicals.

James Holmes, Chicken Fried-Chicken Livers just about jumped off the page. Like Pavlov’s dogs, I was in full tilt salivation mode, and couldn’t wait to try the recipe.  James is the chef at Lucy’s Fried Chicken in Austin TX, where the fried dishes are down home, country-style, comfort foods. I know where I’m eating the next time I’m passing through Austin!

Creamy and pungent, coated with a crisp batter and served up piping hot; the taste of fried chicken livers take me back to moms kitchen and my childhood. Mom also made pan-fried calves liver with sautéed onions, a dish I grew to love.  

Several years ago, my grocery deli sold fried chicken livers perfect for me to nibble while I shopped for groceries. Sadly, fried chicken livers are a relic of the past and rarely seen on the menu at local restaurants. This week I searched my local market to find, no chicken livers! You would think that markets stocking tripe and cows tongue would also have a choice of chicken liver? Sadly, I only found cows liver. I finally found a few small containers, in the frozen meat department at Whole Foods market; freshly frozen, they were nicely cleaned and plump.

The French have eaten liver, Pâté made from duck, calves, and pig livers for centuries. It’s delicious, and healthful if cooked properly. One of my favorite liver dishes, Pâté de foie gras

Pâté de foie gras is considered an ultimate culinary delight, the king of pâtés. Along with its pedigree comes a hefty price tag. Foie gras is French for “fat liver,” and this pâté is made from the livers of specially fattened geese or duck. There’s nothing better than a crisp loaf of french bread, a plate of Pâté , and a bottle of wine.

Some health benefits: The vitamin A found in liver is beneficial to you in a number of ways. It contributes to healthy fertility and proper embryo development. It also helps children to avoid developing asthma, prevents kidney stones, regulates blood sugar and fats. Additionally, the vitamin A found in liver can protect you from some environmental toxins and helps to promote proper development during puberty, according to SteadyHealth.com. The vitamin A and arachidonic acid in liver can improve the health and appearance of your hair and skin. Arachidonic acid also contributes to hydration, intestinal health and growth.

Read more: LiveStrong

Old Fashion Fried Chicken Livers

Old Fashion Fried Chicken Livers SO DELICIOUS

I have adapted James Holmes recipe, omitting the ground cumin from the seasoned flour mixture, substituting my fresh Sriracha Aioli instead of James adobo seasoned mayo; and pared the rich and creamy livers with my Spicy Cauliflower Pickles.  The perfect trio of flavors!

Fried Chicken Livers
Yields 2
Write a review
Prep Time
15 min
Cook Time
5 min
Prep Time
15 min
Cook Time
5 min
  1. 3 1/2 cups buttermilk
  2. 1/3 cup Louisiana-style hot sauce, such as Crystal
  3. 1 1/2 tablespoons soy sauce
  4. 1 pound chicken livers, trimmed
  5. 3 cups all-purpose flour
  6. 3 large eggs
  7. 2 teaspoons ground black pepper
  8. 1 teaspoon garlic salt
  9. Vegetable or peanut oil, for frying
  10. salt
  1. In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce. Add the trimmed chicken livers and turn to coat. Cover and refrigerate overnight.
  2. Make aioli sauce; refrigerate.
  3. Set a rack over a baking sheet. Spread 1 1/2 cups of the flour in a shallow bowl. In another shallow bowl, beat the eggs with the remaining 1 1/2 cups of buttermilk. In a third shallow bowl, mix the remaining 1 1/2 cups of flour, the cayenne, black pepper, and garlic salt.
  4. Remove the livers from the buttermilk, then dredge them in the plain flour. Dip the livers in the egg mixture, then dredge in the seasoned flour. Transfer to the rack.
  5. In a large saucepan, heat 2 inches of oil to 350°. Set another rack over a rimmed baking sheet. Add half of the livers to the hot oil and fry over moderately high heat, turning once, until barely pink inside, 3 to 5 minutes. Transfer to the clean rack and season lightly with salt. Repeat with the remaining livers. Serve hot, with Spicy Sriracha Aioli
  1. Livers are tough little buggers to fry; they can, and will explode! I suggest using a fry daddy or a very deep saucepan to keep the mess to a minimum, and you safe from oil spatters.
Adapted from James Holms, Food and Wine Magazine
At Home with Rebecka http://athomewithrebecka.com/

How to Trim Chicken Livers

Trim Livers

Step #1 dust with plain flour

Step #1 dust with plain flour

Step #2 egg wash

Step #2 egg wash

Step #3 dust with seasoned flour mix

Step #3 dust with seasoned flour mix

Fried chicken Livers

Sriracha Aioli

Sriracha Aioli
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. Ingredients
  2. 1 cup Extra Virgin Olive Oil
  3. 1/2 cup Grapeseed or sunflower oil
  4. 2 eggs
  5. 3 fresh garlic cloves
  6. 1 tablespoon fresh lemon juice
  7. 1 tablespoon Dijon Mustard
  8. 1 tablespoon Sriracha sauce
  9. salt and pepper to taste
  1. In a tall mixing cup, using a blender or hand held emulsifier, combine eggs, garlic, lemon juice, blend until combined
  2. slowly drizzle oil into egg mixture until all oil is used and mixture is thick and creamy
  3. add sriracha and blend until just combined
  4. season with salt and pepper
  1. Recipe can be made a day ahead, stored in an airtight container, and refrigerated
At Home with Rebecka http://athomewithrebecka.com/


Pork and Peppers UDON Soup with Sesame Rice Sticks

Pork and Peppers UDON Soup with Sesame Rice SticksPork and Pepper Udon Soup with Sesame Rice Sticks

Here’s my first entry for the Fortune Noodle Company Soup Contest 2017 – Pork and Peppers UDON Soup with Sesame Rice Sticks.

East meets West in this hearty soup recipe with inspiration from of one of my favorite American classics, stuffed pepper soup. Married to Eastern flavors this dish features Fortune Noodle UDON Soup Original Flavor noodles and classic Asian seasonings. 

This easy to make recipe is whipped up in no time for a delicious dinner for two or a hearty BIG bowl for one. The perfect blend of flavors with a mild-slow heat from the jalapeño peppers enhanced by the rich broth while the ground meat brings a hearty bite balanced by sweet red and green peppers. Garnish with cilantro and green onion for a satisfying East meets West UDON soup. 

The rice sticks are the perfect complement and just as easy to prepare using prepackaged cooked rice. Pre-cooked rice can be found in your local grocer near the rice isle. 

Pork and Pepper Udon Soup with Sesame Rice Sticks
Serves 2
Fortune Noodle Soup Contest 2017 - Pork and Pepper Udon Soup with Sesame Rice Sticks
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 1 package Fortune Udon Noodles Original flavor
  2. 1/2 pound ground pork
  3. 1/4 teaspoon ground ginger
  4. 1/4 teaspoon ground Chinese five spice
  5. 1 package Fortune Noodle seasoning, divided
  6. 1 tablespoon vegetable oil
  7. 1 cup green bell pepper
  8. 1 cup red bell pepper
  9. 1 medium tomato, chopped with seeds
  10. 2 jalapeño peppers
  11. 1 cup chopped onion
  12. 1 tablespoon minced garlic
  13. 4 cups chicken stock
  14. 3 tablespoons gochujang sauce (or sriracha)
  15. 1 teaspoon soy sauce
  16. 1 10.6 ounce package prepared jasmine rice (grocery store rice isle)
  17. 1/2 cup sesame seeds
  18. 1 egg
  19. 1 tablespoon rice flour
  20. 1 tablespoon sesame oil
  21. salt and pepper to taste
  22. 1 bunch Cilantro
  23. 1/2 cup sliced green onion
For the Soup
  1. Place 1/2 pound ground pork in a medium stock pot. Cook over medium high heat stirring frequently to break up meat until browned. Add 1/4 teaspoon ground ginger
  2. 1/4 teaspoon ground Chinese five spice, 1/2 package Fortune Noodle Original Flavor seasoning packet and stir to combine.
  3. Remove ground meat from stock pot to a medium bowl. Set aside.
  4. Remove seeds from 1 jalapeño pepper and chop into small pieces. Slice remaining jalapeño into thin pieces for garnish
  5. Wash and remove seeds and ribs from green and red bell peppers. Chop onions and tomato. Add 1 tablespoon vegetable oil to stock pot then add jalapeño peppers, minced garlic, onion and tomato. Sauté mixture for 2-3 minutes or until onions are translucent.
  6. Return cooked meat to the stock pot.
  7. Add 4 cups chicken stock, gochujang, remaining 1/2 packet Fortune Noodle Original seasoning packet, and soy sauce. Bring mixture to a boil, reduce heat to medium and Cook for 30 minutes stirring occasionally. Add Fortune Udon Noodles (don't break apart) to the soup and allow them to soften in the hot broth for 3 minutes before stirring. Stir to distribute noodles evenly into soup. Serve with rice sticks
For the Sesame Rice Sticks
  1. Open prepared rice package. Remove cooked rice taking care to keep the block of rice whole. Using a sharp knife, slice rice into 2 inch sticks.
  2. Beat egg in a shallow bowl. Put rice flour and sesame seeds into a shallow bowls for easy dipping. Dip rice sticks into rice flour on both sides, shaking off excess flour then dip each side into egg mixture. Finally, coat each side of rice with sesame seeds and keep on a plate until ready to cook.
  3. Heat sesame oil in a sauté pan until very hot. Place sticks in hot oil and cook for 2-3 minutes on both sides. Remove from pan and drain on paper towel
  1. Garnish with jalapeño slices, cilantro, sliced green onion, and serve with sesame rice sticks
At Home with Rebecka http://athomewithrebecka.com/

Making Sesame Rice Sticks

Sesame Rice Sticks

You can purchase JSL Foods products at: Albertson, Lucky’s, Von’s, Pavilions, WinCo, Target or buy online. You can also find JSL Foods on Facebook and Twitter. 

JSL Foods Website: http://www.jslfoods.com

Facebook: http://www.facebook.com/JSLfoods/

Twitter: http://www.twitter.com/JSL_Foods


Fortune Noodle Soup Recipe


Pork and Pepper Udon Soup with Sesame Rice Sticks

Disclosure: JSL Foods provided me the Fortune Udon Noodles in exchange for a recipe submission using their product. As always, all opinions are my own. Thank you to my readers for supporting the brands that keep At Home with Rebecka cooking and shooting.