Chicken Egg Foo Yung Recipe

Chicken Egg Foo Yung is one of my favorite comfort foods and a dish my mother made regularly when I was growing up. I get cravings for this savory meal and because of its versatility and easy preparation, I eat it for breakfast, lunch and dinner.

Chicken Egg Foo Yung

In my opinion, Egg Foo Yung is not complete without the signature savory gravy!

The sumptuous brown gravy has a silky texture and rounds out the flavor profile of this tasty meal. Most recipes call for vinegar in the gravy but I omit it; the flavor is just too strong for my liking. 

Chicken Egg Foo Yung

 

Chicken Egg Foo Yung
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 boneless chicken breast (sliced thinly)
  2. 1 Tablespoon soy sauce
  3. 1/2 teaspoon sesame oil
  4. 1 garlic clove (minced)
  5. 1 green onion (white part only)
  6. 1/4 cup shaved carrot
  7. 2 cups bean sprouts
  8. 1 medium onion (sliced thin)
  9. 1 can water chestnuts, drained and sliced
  10. 6 large eggs
  11. 3 Tablespoon vegetable oil (divided)
  12. 1/2 teaspoon salt and pepper (to taste)
  13. 1 Tablespoon sesame seeds
FOR THE GRAVY
  1. ¼ cup soy sauce
  2. ¼ cup chicken stock
  3. 2 Tablespoon Oyster sauce
  4. ¼ cup cornstarch
Instructions
  1. Marinate chicken in 1 tablespoon soy sauce, ½ teaspoon sesame oil, 1 garlic clove, and minced green onion, white part only. Rest for 5 minutes in marinade.
  2. Slice onion thinly
  3. In a medium mixing bowl, beat eggs till fluffy. Add to the bowl, soy sauce, sesame oil, garlic, carrot, onion, drained and sliced water chestnuts, and bean sprouts. Toss to combine
  4. Heat a wok on medium high heat. Add 1 tablespoon vegetable oil to wok. Cooked chicken until done. Remove from wok and set aside to cool for 5 minutes. Add chicken to vegetable and egg mixture and toss to combine.
  5. Add 1 tablespoon oil to wok. Place a scoop of egg foo yung mixture in the hot wok and cook for 2 minutes on one side. Flip and continue cooking until egg is set, about 2-3 minutes more. Continue until all mixture is made into pancakes.
To Make the Gravy
  1. In a small mixing bowl combine, soy sauce, chicken stock, oyster sauce and ¼ cup cornstarch. Whisk to combine. Pour ingredients into the wok and cook over medium heat until thick. Add salt pepper to taste. If mixture is too thick, add 1 tablespoon water at a time until desired consistency is reached.
To Serve
  1. Drizzle hot gravy over the cooked Egg Foo Yung. Sprinkle with sesame seeds and chopped green onion tops. Enjoy this meal with steamed rice.
Adapted from Anne Stone (my moms recipe)
Adapted from Anne Stone (my moms recipe)
At Home with Rebecka http://athomewithrebecka.com/
 


Egg Foo Yung

 

I posted my recipe for Egg Foo Young with Brussel Sprouts and leftover pork last year. If you’re wondering why the dish doesn’t look like the traditional Chinese style pancakes, I’m was recovering from shoulder surgery. As it turns out, flipping a full size omelet shaped breakfast with the use of only one good arm is more difficult than I expected. The final dish was delicious, but looks more like an Egg Foo Yung scramble.

I had a few Brussels sprouts in the fridge, so I threw them in, adding a wonderful crunch and delicious Brussels sprouts flavor. Some Minced Chicken and Pork Egg Rolls would be delicious served with this meal. 

Minced Chicken and Pork Egg Rolls




Three Cheese Quiché Lorraine – WFC 2017-Structure Build

Three Cheese Quiche Lorraine WFC 2017

Three Cheese Quiché Lorraine – WFC 2017-Structure Build

It’s time to share my Bacon World Food Championship Structure Build recipe, Three Cheese Quiché Lorraine.  I was so busy competing this year that I only had the opportunity to get one photo of my completed dish (see below). The photo above was taken of my final practice dish before competing in the Bacon World Championships on November 9, 2017.

Let me first thank my wonderful sponsor Saucy Mama. Suzie Barhyte and her wonderful company allowed me the pleasure to compete on Team Saucy Mama and use their amazing products in my recipes.  Also, Thank you Mary Alice and Collette for your support and love throughout the competition. 

Competing at such a large and prestigious event requires a lot of preparation and planning. One very important element in competing is adhering to the official rules. Below are a few of the details about the official rules for the opening round(s). 

OPENING ROUND
STRUCTURED BUILD:
The Structured Build for the Bacon World Championship is “Quiche Lorraine.” Competitors
are not required to use a specific bacon brand. Competitors will need to bring their own
bacon for this build. The Structured Build creates an even “playing field” by requiring all competitors to create the same type of dish. The competitors who set themselves apart from the field will have proven their culinary skills in creativity and execution within this structured requirement.

As defined, a Quiché Lorraine is savory open crust pie, filled with custard flavored with, but not limited to, bacon and cheese. Source: World Food Championships 2017 Competitor Packet

I love that professional chefs have to make the same dishes as home cooks just as much as I love that I have to cook like a professional chef to bring a restaurant worthy dish to win.

Competitors are also instructed to write a brief description that best showcases our recipe for the judges. Here’s mine. 

My Quiché Lorraine recipe is the perfect blend of French Gruyère, Applewood smoked cheddar, and goats milk white cheddar cheeses. The Gruyère satisfies with its traditional nutty and assertive flavors while the fruity, sweet aroma of Applewood smoked cheddar complements the hickory smoked flavors of thick cut bacon. The goats milk cheddar lends a certain and familiar tang; while a mixture of heavy cream and eggs create a creamy custard that rests atop a black and white toasted sesame seed and smoky bacon dust infused pie crust. For added depth of flavor, champagne honey mustard is infused into the filling and the crust receives a light brushing of the mustard before baking. Fresh snipped chives finish the Quiche adding color and mild onion flavor.

Without a doubt this is the best Quiché I’ve ever made or eaten. One of my competitors, Two Smokin Guys, NY (Galuski, Dave) made a perfect rendition of Quiché Lorraine. WOW! I need a slice of that pie!

Rebecka Evans Bacon World Championships 2017

Rebecka Evans Bacon World Championships 2017 First Round-Structure Build Three Cheese Quiché Lorraine

Three Cheese Quiche Lorraine Recipe

Three Cheese Quiché Lorraine Saucy Mama products used: Champagne Honey Mustard 

Three Cheese Quiche Lorraine
Serves 4
Bacon World Food Championships Required Structure Build
Write a review
Print
Prep Time
20 min
Cook Time
36 min
Prep Time
20 min
Cook Time
36 min
Ingredients
  1. PREHEAT OVEN: 350 F.
INGREDIENTS
FOR THE PIE DOUGH
  1. 3 CUPS FLOUR
  2. ¼ TEASPOON SEA SALT
  3. 20 TABLESPOONS COLD BUTTER
  4. 2 EGGS
  5. ¼ CUP BACON DUST MADE FROM PRE-PACKAGED “REAL BACON” BITES OR COOKED CHOPPED BACON
  6. ½ CUP SAUCY MAMA CHAMPAGNE HONEY MUSTARD (TO BRUSH PIE CRUST)
  7. 4 TABLESPOONS WHITE SESAME SEEDS (1 ½ TABLESPOONS PER PIE)
  8. 1 ½ TABLESPOONS BLACK SESAME SEEDS (1/2 TABLESPOON PER PIE)
FOR THE FILLING
  1. 1 - 4 LB PACKAGE THICK SLICED BACON (ABOUT 24 BACON SLICES), CHOPPED ½ INCH THICK, COOKED AND DRAINED ON PAPER TOWEL
  2. 4 WHOLE LARGE EGGS
  3. 4 EGG YOLKS
  4. 3 CUPS HEAVY CREAM (1 CUP KROGER THICK STYLE, 2 CUPS LAND O LAKES)
  5. 1 TEASPOON SALT
  6. ½ TEASPOON WHITE PEPPER
  7. 2 TABLESPOONS SAUCY MAMA CHAMPAGNE HONEY MUSTARD
  8. 1 CUP APPLE SMOKED CHEDDAR CHEESE, GRATED
  9. 1 CUP Gruyère CHEESE, SHREDDED
  10. ½ CUP GOATS MILK WHITE CHEDDAR, GRATED
  11. 1 TEASPOON FLOUR(TO TOSS CHEESES)
  12. 4 TABLESPOONS ½ INCH LENGTH SNIPPED CHIVES
FOR THE BACON
  1. 1. CHOP BACON INTO ½ INCH PIECES. DIVIDE IN HALF AND COOK IN 2 LARGE SKILLETS UNITL JUST BROWNED. DON’T OVER COOK. DRAIN ON PAPER TOWEL UNTIL READY TO ASSEMBLE PIES.
  2. 2. PLACE ¼ CUP PRE-PACKAGED “REAL BACON” BITES INTO COFFEE GRINDER OR FOOD PROCESSOR. BLEND UNTIL FINE DUST (OR USE PREPACKAGED BACON DUST)
FOR THE FILLING
  1. 1. IN A LARGE MIXING BOWL WHISK TOGETHER, 4 WHOLE LARGE EGGS, 4 EGG YOLKS, 1 CUP KROGER BRAND HEAVY CREAM, 2 CUPS LAND O LAKES HEAVY CREAM, (USE 3 CUPS FAVORITE BRAND HEAVY CREAM IF KROEGER IS NOT AVAIBLE) 1 SEA TEASPOON SALT, ½ TEASPOON WHITE PEPPER, 2 TABLESPOONS SAUCY MAMA CHAMPAGNE HONEY MUSTARD
  2. 2. IN A LARGE MIXING BOWL, COMBINE 3 PRE-GRATED CHEESES TOGETHER SPRINKLE 1 TEASPOON FLOUR OVER CHEESE. TOSS TO COMBINE. THIS KEEPS CHEESE FROM STICKING TOGETHER AND MAKES FOR EASIER SPREADING OVER CRUST
FOR THE CRUST
  1. 1. IN A SMALL FOOD PROCESSOR OR COFFEE MILE, PULSE ¼ CUP COOKED CRUMBLED BACON UNITL IT REMESBLES FINE SAND
  2. 2. IN A LARGE FOOD PROCESSOR COMBINE, 3 CUPS FLOUR, ¼ TEASPOON SALT, 20 TABLESPOON COLD BUTTER, 2 EGGS, AND ¼ CUP BACON DUST
  3. 3. PULSE UNTIL DOUGH JUST COMES TOGETHER. DOUGH WILL BE CRUMBLY
  4. 4. POUR CRUST OUT ONTO A FLOURED SURFACE AND GENTLY PRESS DOUGH INTO A BALL. CUT DOUGH INTO THIRDS. PLACE ONE DOUGH IN THE MIDDLE OF EACH 8” FLUTED TART PANS. GENTLY START PRESSING DOUGH FROM MIDDLE TO EDGES WITH FINGERS UNITL ¼ INCH THICK.
  5. 5. USING A PASTRY BRUSH, LIGHLTY BRUSH THE 3 PIE CRUSTS WITH ½ CUP SAUCY MAMA CHAMPAGNE HONEY MUSTARD. (ABOUT ¼ CUP EACH SHELL) BE SURE TO BRUSH ALL THE WAY TO THE TOP FLUTED EDGES
  6. 6. SPRINKLE EACH PIE EVENLY WITH SESAME SEEDS, MAKING SURE TO SPRINKLE ALL THE WAY TO THE FLUTED EDGES
  7. 7. EVENLY DISTRIBUTE COOKED CRUMBLED BACON OVER THE BOTTOM OF EACH PIE SHELLS
  8. 8. DISTRIBUTE MIXED SHREDDED CHEESES EVENLY OVER PIES
  9. 9. POUR FILLING EQUALLY INTO PIES, LEAVING ABOUT ¼ INCH HEAD SPACE
  10. 10. SPRINKLE SNIPPED CHIVES EVENLY OVER TOP OF EACH PIE
  11. 11. BAKE FOR 28-36 MINUTES OR UNTIL KNIFE INSERTED INTO MIDDLE OF PIE COMES OUT CLEAN.
  12. ASSEMBLE: CUT ONE PIE INTO 6 TRIANGLE SLICES. ARRANGE ON PLATES AND GARNISH WITH FANED STRAWBERRY AND MINT SPRIGS.
GARNISH
  1. OPTIONAL: CHIVES, CHIVE BLOSSOMS, FRESH STRAWBERRIES SLICED AND FANED OUT, MINTS SPRINGS, EDIBLE FLOWERS
At Home with Rebecka http://athomewithrebecka.com/

BACON WORLD CHAMPIONSHIP

Place Competitor Structured Build Signature Dish Round 1 Top 10 Final Score
1.    Team Saucy Mama-At Home with Rebecka (Evans, Rebecka) 92.375 91.625 92 93.8889 93.13334
2. farleys (Trumpold, Elizabeth ) 99.625 84.75 92.1875 92.0556 92.10836
3. Bob’s BBQ Emporium (Brumley, Robert) 95.875 87 91.4375 91.4444 91.44164
4. Culinary Assault (Coe, Stephen) 98 90.5 94.25 89.4444 91.36664
5. Maximum Chefort (Hurst, AJ) 93.875 94 93.9375 89.3333 91.17498
6. Blazin’ Blues BBQ (Richard, Dan) 89.625 96.375 93 89.4444 90.86664
7. Two Smokin Guys,NY (Galuski, Dave) 100 94.125 97.0625 86.3889 90.65834
8. Croix Valley Foods (Holter, Lu) 88.75 93.75 91.25 87.5556 89.03336
9. Lowcountry Wild Child (Kohn, Shannon) 96.25 92.375 94.3125 81.2778 86.49168
10. Jonathan (Giovannoni, Jonathan) 92 95 93.5 80.1111 85.46666
11. Sugarfire Smokehouse (Johnson, Mike) 95.875 86.375 91.125
12. pitmasterIQ BBQ (Kennington, John) 89.75 92.125 90.9375
13. Taste Of Wisconsin (Medes, Lorraine) 91.25 90.25 90.75
14. Fork and Company (Little, Chera) 96.25 83.75 90
15. Smokey Treats Bbq (Beranek, Matthew) 87.875 91.625 89.75
16. Cuisine with Colleen (Curley, Colleen) 89.875 89.375 89.625
17. Buzzcatz coffee & sweets (Hendrix, Juanita) 85.625 93.375 89.5
18. Yard Lobster BBQ (Lampkin, Craig) 84.375 94.125 89.25
19. Flora-Bama Ole River Grill (Gibson, Jon) 87.75 90 88.875
20. Fivestar Nacho MKE (Gonzalez, Nichole) 87.125 90.5 88.8125
21. Culinary Cartel (Griffitt, Elisha) 84.375 92.375 88.375
22. The Promo Addict (Bird, Russell) 92.125 84.5 88.3125
23. GastreauxNomica (Rivera, Sean) 87 88.375 87.6875
24. Wind Creek Montgomery Casino &Hotel (Hargroves, Kelly) 90 84.875 87.4375
25. Oink-A-Doodle-Moo 1559 (Bayless, Mark) 91.25 83.125 87.1875
26. Bowers, Jason 83.125 90.625 86.875
27. Sean Streete (Streete, Sean) 82.875 90.5 86.6875
28. Team Spruytte (Spruytte, Lois) 90.875 82.375 86.625
29. STI COLLEGE – Philippines (Montojo, Rhealyn) 91.625 81.5 86.5625
30. Workaholics Services (Talley , Jeremy ) 84.625 88.25 86.4375
31. My-Big-Fat-Greek-Kitchen (Geise, Andreann) 87 85.375 86.1875
32. Spice Your Life Rub Your Meat BBQ (Hogan, Michael ) 86.125 85.75 85.9375
33. Forrest Dilmore (Dilmore, Forrest) 88.625 81.875 85.25
34. the lamb and the wolf (athanasopoulos, michael) 88.75 77.375 83.0625

 

Team Saucy Mama 2017

First Round Top Ten Front Left: Rebecka Evans Bacon and Kim Banick Seafood with our sponsors Saucy Mama Suzie Barhyte and Mary Alice.

 

 At Home with Rebecka-Team Saucy Mama

From Left: Lynn Beamer, Rebecka Evans, Renee Robinson




Saucy Mama Inspired Huevos Rancheros: 2017 Recipe Contest Winner!

My Saucy Mama inspired huevos rancheros recipe is delicious enough that it’s helped me win a Golden Ticket to the World Food Championships!

Rebecka Evans and her Golden Ticket to the World Food Championships. She earned her ticket for her award winning Saucy Mama inspired huevos rancheros recipe!2017 Recipe Contest Winner: Saucy Mama Inspired Huevos Rancheros

And the winner is…

REBECKA EVANS at @athomewithrebecka! We just couldn’t get over her fantastically made Saucy Mama inspired Huevos Rancheros! The Poblano sauce is nearly drinkable! Rebecka will be joining #TeamSaucyMama at the 2017 @worldfoodchampionships and we couldn’t be more excited.

Thank you to ALL who participated in our 2017 Saucy Mama Recipe Contest. We had some of the very best recipes ever this year, and it was stiff competition. We love all you saucy competitors and hope to see you at WFC! Source: Barhyte Speciality Foods

Thank you Suzi, Colette, Team Saucy Mama, and all the staff at Barhyte Speciality Foods for choosing my recipe as the winner of this year’s Saucy Mama Cooking Contest. I’m so honored to be joining Team Saucy Mama and representing Barhyte Speciality Foods / Saucy Mama at the World Food Championships 2017.

Saucy Mama Logo 2017

I will be joining an accomplished group of award winning competitive home cooks on Team Saucy Mama. To throw a little icing on an already delicious win, this group of lovely ladies are not only fellow food competitors; they are some of my dearest friends in the world. We are going to have a blast this year at WFC! 

Team Saucy Mama Team Saucy Mama

Bahyte Speciality Foods will sponsor me with a SWEET prize package. 

Our winner will receive:

–    A Golden Ticket, which is entry into the 2017 WFC
–    $1000 Travel Stipend to help winner get to Orange Beach for the WFC event (Nov. 8-14) which will be awarded onsite at the WFC.
–    Team Saucy Mama Dinner with the group in Orange Beach 
–    MAJOR bragging rights, and the opportunity to compete against other cooks (and possibly win massive cash and/or even a TV spot) at the invitation-only WFC event.

 

I am blessed beyond words to have my Saucy Mama inspired huevos rancheros recipe help me win that Golden Ticket to the World Food Championship.


Saucy Mama inspired Huevous Rancheros, an award winning Mexican breakfast recipe from Rebecka Evans

Visit Barthyte Foods today to order these three delicious products to make my Saucy Mama inspired huevos rancheros recipe:

Poblano Ranch Dressing, Lime Chipotle Marinade, and Hatch Green Chili Mustard.

Make sure to FOLLOW Saucy Mama on Facebook to stay up to date on all the news and happenings from #TeamSaucyMama at WFC 2017. 

Saucy Mama inspired Huevos Rancheros
Serves 4
My Saucy Mama inspired Huevos Rancheros is a cinch to make and packed with authentic Mexican flavors. By utilizing three (3) Saucy Mama products there is no need to use dried adobo chili as called for in traditional huevos rancheros recipes. Poblano Ranch Dressing, Lime Chipotle Marinade, and Hatch Green Chili Mustard bring all the traditional flavors of Mexico, and more. Adding more dimension to the dishes flavor profile the recipe is balanced by the smokiness and crunch of BACON. The recipe can be made for a family of four (4) or easily double or tripled for a crowd. When making the dish for a large group, prepare the bacon-refried beans and the ranchero sauce the day before. Just reheat these components while cooking up the tortillas and fried eggs. It’s as easy as that!
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Poblano Ranchero Sauce
  1. ½ pound (about 4) ripe plum tomatoes
  2. 4 large cloves garlic, peeled
  3. 1 small onion (about 6 ounces), quartered
  4. 1/2-pound Bacon. Reserve bacon fat
  5. ½ cup SM Lime Chipotle Marinade
  6. ¼ cup SM Poblano Ranch Dressing
  7. 2 tablespoons SM Hatch Green Chili
  8. 1/4 teaspoon Kosher salt, add more to taste
  9. 1 tablespoon vegetable oil
  10. ¼ cup water
Hatch Green Chili-Bacon Refried Beans
  1. One 15-ounce can pinto beans, drained with liquid reserved
  2. ¼ pound cooked crumbled bacon
  3. ¼ cup reserved bacon fat
  4. 2 tablespoon Saucy Mama Hatch Green Chili Mustard
  5. 2 tablespoon water
  6. 1/4 teaspoon Kosher salt, add more to taste
For Tortillas and Huevos
  1. 2 to 3 tablespoons vegetable oil
  2. 4 corn tortillas
  3. 4 large eggs
  4. Kosher salt, to taste
Garnish and Build
  1. 1/2 cup crumbled Mexican Cotija cheese, divided
  2. 1/4 cup fresh cilantro leaves, roughly chopped, some whole to garnish plate
  3. 2 tablespoons finely chopped sweet yellow onion
  4. 1 sliced lime
  5. 2 sliced jalapeños with seeds
  6. 1 chopped tomato
Instructions
  1. 1. For the Ranchero Sauce: Preheat the oven to broil (550) F. and put the tomatoes, peeled garlic cloves and onion on a parchment lined, rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 10 minutes. Watch closely to keep from burning vegetables.
  2. 2. While the vegetables are charring: rough chop bacon and cook in cast iron skillet over medium high heat until crisp. Turn off the heat. Remove ½ the cooked bacon to a plate and set aside for garnish. Leave the remainder in the pan and scoop to one side of the skillet. Using a large chef spoon, remove 2/3 of the hot bacon fat and evenly distribute between the second cast iron skillet and sauté pan. (second cast iron skillet is for frying tortillas and eggs and sauté pan is for cooking ranchero sauce) Add 2 tablespoon Saucy Mama Hatch Green Chili Mustard and 2 tablespoons water to the cast iron pan with the cooked bacon. Return to heat, and cook stirring for 2 minutes to deglaze the pan. Turn off the heat and set aside until ready to make the refried beans.
  3. 3. Continue with the ranchero sauce: put the charred vegetables and any juices from the baking sheet into the large mixing bowl with ½ cup Saucy Mama Lime Chipotle Marinade, ¼ cup Saucy Mama Poblano Ranch Dressing,1/4 cup water, ½ teaspoon salt and blend with an immersion blender until fairly smooth. If you don’t have an immersion blender use a standing blender with tight fitting lid. Taste; stir in more Saucy Mama lime chipotle marinade for a spicier sauce.
  4. 4. Heat the tablespoon reserved bacon fat and 1 tablespoon oil in the medium sauté pan, over medium heat. Add the ranchero sauce, and cook stirring, until thickened but pourable, about 5 minutes. NOTE: The sauce will splatter when it hits the hot fat so use caution. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
  5. 5. For the refried beans: Return the cast iron skillet with the chopped bacon to medium heat. Pour half the bean liquid into a small cup and reserve for later. Add the beans to the medium mixing bowl with about half of their reserved liquid and mash with a potato masher until smooth, then add the mashed beans, 2 tablespoon Saucy Mama Hatch Green Chili Mustard, ¼ teaspoon salt to the cast iron skillet, and mash again until smooth. Mixture will be bubbly hot. Cook, stirring and scraping with a wooden spoon, until heated through. As beans cook with bacon they will become thick, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary. Using the immersion blender, blend beans and bacon until smooth adding more liquid if necessary, and cover and keep warm over low heat.
  6. 6. If making ahead for a group, this is the time to cool the cooked components and refrigerate in sealed containers. Reheat the components the following day while you are making the tortillas and eggs. Be sure to add a few tablespoon water to the beans before reheating.
  7. 7. For serving: Preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Heat the bacon fat in the second cast iron skillet over medium high, and add 1 teaspoons vegetable oil. Add 1 tortilla and cook until soft, about 15 seconds. Flip the tortilla with tongs and continue to cook about 15 seconds. NOTE: Tortillas are not fried crunchy, they are cooked just to tenderize and heat through. Remove from the pan and arrange in single file to the lined baking sheet. Repeat with the remaining 3 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
  8. 8. Using the same cast iron skillet, heat 1-2 tablespoon bacon fat or oil, about 1 minute. Crack 1 egg at a time into the skillet and cook until the edges are crispy and whites are almost set (about 30-45 seconds) Ladle or scoop hot oil over the top of the egg for 1 more minute.
  9. 9. Remove the tortillas from the oven, top tortillas with an egg, then return to the oven and repeat process until all eggs are cooked. Top the remaining tortillas with the remaining eggs.
  10. 10. For Garnish and Build: Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, reserved crumbled-cooked bacon, chopped avocado, cilantro, sliced jalapenos, chopped tomato, and chopped onion.
Notes
  1. Serve immediately. ENJOY
At Home with Rebecka http://athomewithrebecka.com/
 

 




Huevos Rancheros – 2017 Saucy Mama Recipe Contest Entry

Huevos Rancheros is an easy Mexican breakfast recipe. It is a cinch to make, and packed with authentic Mexican flavors.

Saucy Mama inspired Huevous Rancheros Mexican breakfast

2017 Saucy Mama Recipe Contest-Huevos Rancheros

The Saucy Mama Recipe Contest is a Super Qualifier for the World Food Championships held in Orange Beach Alabama November 7-14, 2017 and is sponsored by Barthyte Foods.

This will be my third year competing for a spot on Team Saucy Mama for the Bacon World Food Championships Category.
One of the most competitive and highly regarded contests in the food sport world, this contest is also one of the hardest to win. Sadly, there is only one spot available on the Team Saucy Mama, and this year, a mix of twenty-five professional and home cooks competing for the coveted position. Words cannot express how badly I want to earn that last spot. Now it’s up to the panel of judges to cook the 25 submitted recipes and choose a winner.

Here’s my submission for the 2017 Saucy Mama Recipe Contest- Huevos Rancheros

My Saucy Mama inspired Huevos Rancheros is a cinch to make and packed with authentic Mexican flavors. By utilizing three (3) Saucy Mama products there is no need to use dried adobo chili as called for in traditional huevos rancheros recipes. Poblano Ranch Dressing, Lime Chipotle Marinade, and Hatch Green Chili Mustard bring all the traditional flavors of Mexico, and more.

Adding more dimension to the dishes flavor profile the recipe is balanced by the smokiness and crunch of BACON. The recipe can be made for a family of four (4) or easily double or tripled for a crowd. When making the dish for a large group, prepare the bacon-refried beans and the ranchero sauce the day before. Just reheat these components while cooking up the tortillas and fried eggs. It’s as easy as that!

 

Saucy Mama inspired Huevos Rancheros
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Poblano Ranchero Sauce
  1. ½ pound (about 4) ripe plum tomatoes
  2. 4 large cloves garlic, peeled
  3. 1 small onion (about 6 ounces), quartered
  4. 1/2-pound Bacon. Reserve bacon fat
  5. ½ cup SM Lime Chipotle Marinade
  6. ¼ cup SM Poblano Ranch Dressing
  7. 2 tablespoons SM Hatch Green Chili
  8. 1/4 teaspoon Kosher salt, add more to taste
  9. 1 tablespoon vegetable oil
  10. ¼ cup water
Hatch Green Chili-Bacon Refried Beans
  1. One 15-ounce can pinto beans, drained with liquid reserved
  2. ¼ pound cooked crumbled bacon
  3. ¼ cup reserved bacon fat
  4. 2 tablespoon Saucy Mama Hatch Green Chili Mustard
  5. 2 tablespoon water
  6. 1/4 teaspoon Kosher salt, add more to taste
For Tortillas and Huevos
  1. 2 to 3 tablespoons vegetable oil
  2. Any remaining bacon fat (about 1/3 cup)
  3. 4 - 6 inch corn tortillas
  4. 4 large eggs
  5. Kosher salt, to taste
Garnish and Build
  1. 1/2 cup crumbled Mexican Cotija cheese, divided
  2. 1/4 cup fresh cilantro leaves, roughly chopped, some whole to garnish plate
  3. 2 tablespoons finely chopped sweet yellow onion
  4. 1 sliced lime
  5. 2 sliced jalapeños with seeds
  6. 1 chopped tomato
Instructions
  1. 1. For the ranchero sauce: Preheat the oven to broil (550) F. and put the tomatoes, peeled garlic cloves and onion on a parchment lined, rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 10 minutes. Watch closely to keep from burning vegetables.
  2. 2. While the vegetables are charring: rough chop bacon and cook in cast iron skillet over medium high heat until crisp. Turn off the heat. Remove ½ the cooked bacon to a plate and set aside for garnish. Leave the remainder in the pan and scoop to one side of the skillet. Using a large chef spoon, remove 2/3 of the hot bacon fat and evenly distribute between the second cast iron skillet and sauté pan. (second cast iron skillet is for frying tortillas and eggs and sauté pan is for cooking ranchero sauce) Add 2 tablespoon Saucy Mama Hatch Green Chili Mustard and 2 tablespoons water to the cast iron pan with the cooked bacon. Return to heat, and cook stirring for 2 minutes to deglaze the pan. Turn off the heat and set aside until ready to make the refried beans.
  3. 3. Continue with the ranchero sauce: put the charred vegetables and any juices from the baking sheet into the large mixing bowl with ½ cup Saucy Mama Lime Chipotle Marinade, ¼ cup Saucy Mama Poblano Ranch Dressing,1/4 cup water, ½ teaspoon salt and blend with an immersion blender until fairly smooth. If you don’t have an immersion blender use a standing blender with tight fitting lid. Taste; stir in more Saucy Mama lime chipotle marinade for a spicier sauce.
  4. 4. Heat the tablespoon reserved bacon fat and 1 tablespoon oil in the medium sauté pan, over medium heat. Add the ranchero sauce, and cook stirring, until thickened but pourable, about 5 minutes. NOTE: The sauce will splatter when it hits the hot fat so use caution. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
  5. 5. For the refried beans: Return the cast iron skillet with the chopped bacon to medium heat. Pour half the bean liquid into a small cup and reserve for later. Add the beans to the medium mixing bowl with about half of their reserved liquid and mash with a potato masher until smooth, then add the mashed beans, 2 tablespoon Saucy Mama Hatch Green Chili Mustard, ¼ teaspoon salt to the cast iron skillet, and mash again until smooth. Mixture will be bubbly hot. Cook, stirring and scraping with a wooden spoon, until heated through. As beans cook with bacon they will become thick, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary. Using the immersion blender, blend beans and bacon until smooth adding more liquid if necessary, and cover and keep warm over low heat.
  6. 6. If making ahead for a group, this is the time to cool the cooked components and refrigerate in sealed containers. Reheat the components the following day while you are making the tortillas and eggs. Be sure to add a few tablespoon water to the beans before reheating.
  7. 7. For serving: Preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Heat the bacon fat in the second cast iron skillet over medium high, and add 1 teaspoons vegetable oil. Add 1 tortilla and cook until soft, about 15 seconds. Flip the tortilla with tongs and continue to cook about 15 seconds. NOTE: Tortillas are not fried crunchy, they are cooked just to tenderize and heat through. Remove from the pan and arrange in single file to the lined baking sheet. Repeat with the remaining 3 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
  8. 8. Using the same cast iron skillet, heat 1-2 tablespoon bacon fat or oil, about 1 minute. Crack 1 egg at a time into the skillet and cook until the edges are crispy and whites are almost set (about 30-45 seconds) Ladle or scoop hot oil over the top of the egg for 1 more minute.
  9. 9. Remove the tortillas from the oven, top tortillas with an egg, then return to the oven and repeat process until all eggs are cooked. Top the remaining tortillas with the remaining eggs.
  10. 10. For Garnish and Build: Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, reserved crumbled-cooked bacon, chopped avocado, cilantro, sliced jalapenos, chopped tomato, and chopped onion.
Notes
  1. Serve immediately. ENJOY
At Home with Rebecka http://athomewithrebecka.com/
 

I hope you enjoy this Huevos Rancheros recipe!

Barthyte Foods is offering a SWEET prize package for the winner…

Grand Prize Winner’s Prizes:

Our winner will receive:

–    A Golden Ticket, which is entry into the 2017 WFC
–    $1000 Travel Stipend to help winner get to Orange Beach for the WFC event (Nov. 8-14) which will be awarded onsite at the WFC.
–    Team Saucy Mama Dinner with the group in Orange Beach 
–    MAJOR bragging rights, and the opportunity to compete against other cooks (and possibly win massive cash and/or even a TV spot) at the invitation-only WFC event.

Visit Barthyte Foods today to order these three delicious products to make my huevos rancheros recipe.

Follow Saucy Mama on Facebook to stay up to date on all #TeamSaucyMama news and happenings at WFC 2017. Saucy Mama Huevous Rancheros

 




Black Sesame Pork Fried Rice – EASY RECIPE

Black Sesame Pork Fried Rice is made easy when using leftover cooked pork chops or chicken and store bought stir-fry sauce and rice. This is my go-to Asian recipe when I’m in a hurry to get dinner on the table. Your family will love that this easy dinner recipe. It looks and tastes like a restaurant quality meal. 

Black Sesame Pork Fried Rice - an easy Asian dinner recipe

 

The beautiful clay pot picture above was gifted to me by my sweet friend Chef Ava Marie the Autistic Chef and Owner of Autism Cooks food blog. It’s stunning, and the perfect vessel for this satisfying meal. 

I hope you enjoy this black sesame pork fried rice recipe!

Fried Rice with Black Sesame Pork-EASY RECIPE
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
6 min
Prep Time
10 min
Cook Time
6 min
Ingredients
  1. 3 1/2 cups cooked rice (from store deli hot foods)
  2. 2 left over cooked pork chops or cooked chicken (I used left over smoked chops from dinner the night before)
  3. 1 cup frozen peas
  4. 1/2 cup shredded carrots
  5. 1/2 cup sweet onion chopped
  6. 2 teaspoons minced garlic
  7. 2 tablespoon sesame oil
  8. 1 tablespoon soy sauce
  9. 2 tablespoon vegetable oil, divided
  10. 2 eggs, beaten
  11. 1/4 cup stir fry sauce (House of Tsang Classic Stir Fry Sauce)
  12. 1/2 teaspoon black sesame seeds
  13. 1/2 cup green onion, for garnish
Instructions
  1. Slice leftover pork into thin strips. Prep all vegetables.
  2. Preheat a large skillet or wok over medium high heat.
  3. Pour sesame oil into pan. Cook sweet onion, carrots, peas, and garlic for 2 minutes stirring frequently. Slide mixture to the side of the pan using a spatula. Add eggs and scramble. Once the eggs are done mix with cooked vegetables. Remove mixture from pan and set aside.
  4. Add 1 tablespoon vegetable oil to hot pan. Once the oil is hot add 1/4 cup stir fry sauce and sliced pork. Cook for 2 minutes stirring frequently. Add black sesame and toss. Remove cooked pork from pan and set aside until ready to plate.
  5. Add remaining tablespoon of oil to pan. pour in cooked rice and vegetables, and add soy sauce. Toss to combine and heat through.
  6. Taste for seasoning. Add a drizzle more sesame oil and more stir fry sauce to taste.
  7. To plate the dish, scoop out portion into a clay pot. Add slices of cooked pork to each serving and sprinkle with chopped green onion.
  8. Serve and enjoy!
At Home with Rebecka http://athomewithrebecka.com/
Fried Rice with Black Sesame Pork

 

Black Sesame Pork Fried Rice




Egg Foo Yung Recipe

Egg Foo Yung is a classic and somewhat retro Chinese comfort food dish. This easy Asian recipe can be enjoyed for breakfast, lunch, or dinner. 

Egg Foo Yung is a classic and somewhat retro Chinese comfort food dish. This easy Asian recipe can be enjoyed for breakfast, lunch, or dinner.  

Egg Foo Yung is one of my favorite comfort foods and a dish my mother made regularly when I was growing up. I get cravings for this savory meal and because of its versatility and easy preparation, I eat it for breakfast, lunch and dinner.

If you’re wondering why the dish doesn’t look like the traditional Chinese style pancakes, I’m still recovering from shoulder surgery. As it turns out, flipping a full size omelet shaped breakfast with the use of only one good arm is more difficult than I expected . The final dish was delicious, but looks more like an Egg Foo Yung scramble.

I had a few Brussels sprouts in the fridge, so I threw them in, adding a wonderful crunch and delicious Brussels sprouts flavor. Some potstickers or egg rolls would be delicious served with this meal. 

In my opinion, Egg Foo Yung is not complete without the signature savory gravy!

The sumptuous brown gravy has a silky texture and rounds out the flavor profile of this tasty meal.

I hope you enjoy this Egg Foo Yung recipe.

Egg Fu Yung with Gravy
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 boneless chicken breast (sliced thinly)
  2. 1 Tablespoon soy sauce
  3. 1/2 teaspoon sesame oil
  4. 1 garlic clove (minced)
  5. 1 green onion (white part only)
  6. 2 cups bean sprouts
  7. 1 medium onion (sliced thin)
  8. 2 cups brussel sprout leaves
  9. 6 large eggs
  10. 3 Tablespoon vegetable oil (divided)
  11. 1/2 teaspoon salt and pepper (to taste)
  12. 1 Tablespoon sesame seeds
FOR THE GRAVY
  1. ¼ cup soy sauce
  2. ¼ cup chicken stock
  3. 2 Tablespoon Oyster sauce
  4. ¼ cup cornstarch
Instructions
  1. Marinate chicken in 1 tablespoon soy sauce, ½ teaspoon sesame oil, 1 garlic clove, and minced green onion, white part only. Rest for 5 minutes in marinade.
  2. Cut the ends off Brussel sprouts and separate leaves.
  3. Slice onion thinly
  4. In a medium mixing bowl, beat eggs till fluffy. Add to the bowl, bean sprouts and Brussel sprouts, onion. Toss to combine
  5. Heat a wok on medium high heat. Add 1 tablespoon vegetable oil to wok. Cooked chicken until done. Remove from wok and set aside to cool for 5 minutes. Add chicken to vegetable and egg mixture and toss to combine.
  6. Add 1 tablespoon oil to wok. Place a scoop of egg fu yung mixture in the hot wok and cook for 2 minutes on one side. Flip and continue cooking until egg is set, about 2-3 minutes more. Continue until all mixture is made into pancakes.
To Make the Gravy
  1. In a small mixing bowl combine, soy sauce, chicken stock, oyster sauce and ¼ cup cornstarch. Whisk to combine. Pour ingredients into the wok and cook over medium heat until thick. Add salt pepper to taste. If mixture is too thick, add 1 tablespoon water at a time until desired consistency is reached.
Notes
  1. To Serve: Drizzle gravy over Egg Fu Yung. Sprinkle with sesame seeds and chopped green onion tops. Enjoy this meal with steamed rice.
At Home with Rebecka http://athomewithrebecka.com/
Egg Foo Yung with Brussels Sprouts

 

If you make this Egg Foo Yung recipe, come over to my Facebook page. I’d love to hear what you think of the recipe!