Are You a Master Baker or Disaster Baker? Contest & Giveaway Announcement

 
Welcome to my latest contest and giveaway: “Are you a Master or a Disaster Baker?” Let’s find out!

 

Self-proclaimed “Disaster Baker” Rebecka Evans hosts this bake along contest and giveaway. TV personality www.passionforbaking.com Manuela Kjeilen will be handpicking 6 recipes for the competition. One lucky first place winner will walk away with a Ankarsrum USA stand mixer and second place will receive The Baking Book, written by Passion for Baking’s Manuela Kjeilen.  Are you ready to take the challenge?

Manuela Kjeilen

All photos curtesy of passionforbaking.com Lise Sternersen and created by Manuela Kjelien,

A Photo of Manuela Kjeilen – Norwegian born award-winning blogger, “Master Home Baker,” and my inspiration for this challenge.

Manuela is as beautiful on the inside as she is on the outside. She is the writer, baker, and photographer behind passionforbaking.com   [Manuela’s goal is] “to inspire you to bake and just have fun in the kitchen.” 

I met Manuela for the first time in November 2015 at the First Annual World Food Championships Blogger Summit  in Orlando, Florida; where she was one of the Summits keynote speakers. Manuela shared her story and expressed her passion for baking. During the time we spent at the Summit, I assisted Manuela impromptu at one of her cooking demos and we quickly became friends. It’s amazing how cooking can bring people together.

I learned that Manuela’s life story was filled with disappointments and adversity; and I was inspired by her ability to heal and show grace. Months before Manuela began her baking blog, her husband suffered a severe stroke. Manuela’s family lost everything, including the business her husband worked painstakingly to build. Manuel turned her passion for baking into a business to provide for her family by posting photos of her beautifully baked desserts to Facebook; eventually leading to her decision to start a blog in March of 2010. It says a lot about Manuela’s character, especially as a women that did not graduate high school and suffers from dyslexia, to overcome adversity and use her strength and constant faith to build a successful business for the purpose of providing for her family.

Passion for Baking

Manuela Passion for Baking

All photos curtesy of passionforbaking.com Lise Sternersen and created by Manuela Kjelien,

Although she started her business in the midst of caring for her husband and family,  she found comfort in baking. Manuela enlisted help as she started her blog, as a friend corrected her spelling and helped her with posts. Manuela also asked her growing fan-base for feedback and input. Manuela even visited neighbors, proposing that if they brought eggs and flour she could bake something for them to feature on her blog. When Manuela speaks of her road to success, she explains how she managed the struggle of providing for her family: “Taking one day at a time, I kept going forward and one year later I received an award for Norway’s most BELOVED BLOGGER”.  Since that time Manuela was offered a book deal and her first cookbook, Love, Manuela, is the namesake for this contest. Manuela has also published eight books, and her TV show, Manuela’s Sweet Temptations, is a huge success in Norway.

Source: “The Baking Book”  Love Manuela 

I am blessed to have met Manuela 4 years ago, and I’m proud to call her my friend. I hope to do her recipes justice as I take on the difficult challenge of baking like Manuela.

Things You Should Know About Me:

I am an award winning home-cook and a self proclaimed DISASTER baker!

As a savory cook, I enjoy adding a pinch of one thing and a pinch of something else, which doesn’t work so well in baking because you’re supposed to measure every ingredient perfectly. I’m inpatient! I hate waiting for a cake to bake all the while I’m opening and closing the oven just to get a peek at my creation. Therefore due to a lack of self control, I almost always end up eating what I’ve baked without allowing it to cool long enough to get the darn thing frosted. I also struggle with the patience and artistry required to decorate a beautiful cake. I have been known to make a delicious pie, and I have a few go-to deserts I make on a regular basis, but those are easy to make because I have mastered those recipes. However as Manuela says, “Practice, practice, practice!” The more you bake the more you learn.” So that’s my plan! I intend to challenge myself and aspire to succeed in the same way Manuela thrived and excelled until she became the wonderful woman I know today.

I hope you will join me and challenge yourself  too!

Who Can Enter?

This Contest and Giveaway series is not just for challenged bakers like me, everyone is invited to bake along and for the chance to win the most amazing mixer… EVER!

Grand Prize:

Ankarsrum Original USA Mixer, Total Value $700.00 (See Photo Below)

Ankarsrum Mixer

Photo by Ankansrum Original USA

The winner may choose whatever color they like as the basic package includes a 7L stainless steel bowl, 3.5L double whisk bowl assembly (bowl, whisks, head gear, and shaft), dough hook roller, scraper, spatula, dust cover/accessory bowl, cookie beaters, instructional DVD, and an owners manual. Not to mention, the mixer comes with a 7 year warranty on the motor base, and a 1 year warranty on attachments.

Second Place:

Winnings amount to a total value of $55.00 –  Love, Manuela: The Baking Book. If you can’t wait for the giveaway, then head over to Passion for Baking Gift Shop and buy yourself a copy – you’re gonna love it!

Passion for Baking cookbook

All photos curtesy of passionforbaking.com Lise Sternersen and created by Manuela Kjelien,

Each recipe has been hand picked by TV personality and award-winning food blogger Manuela Kjeilen. Each week prior to the submission deadline (1st and 15th of each month), I will post the next recipe in the contest series with a corresponding photo of Manuela’s stunning creation; giving you a week to bake and photograph your “Master or Disaster” piece. I will also post a photo of my re-creation of the same dish with some personal notes of my baking experience. Hold on tight, because this could get ugly!

The Challenge: 
 
Bake 6 recipes, one recipe every other week, chosen personally by Manuela. This series is my effort to encourage non-bakers, myself included, to step outside their comfort zone and learn a new skill set in the kitchen. Even an award-winning home cook like me needs to practice to be a better baker.
 
You are required to bake each recipe and post a photo of your completed dish to the WOOBOX link to be considered for the Grand Prize – Ankarsrum Mixer.
 
Anyone that links 3 or more recipe photos will be eligible for a random drawing to win Second Place – The Love Manuela Baking Cookbook.

 

List of Recipes Handpicked by Manuela:

Manuela reached out to me to share some of her favorite recipes to be used for this challenge:

 “Hi Rebecka, hope all Is well? I have picked recipes that I really love, I love all my recipe but these are some of my favorites.” – Love Manuela Kjeilen

The “favorite” recipes given to me by Manuela are listed below:

  1. Mocha Meringues Ice Cream Cake
  2. Norwegian Bløtekake
  3. Vanilla Cupcake
  4. Macarons
  5. Norwegian Sweet Bun
  6. Classic Budapest Roll

Thank you Manuela for this amazing list of handpicked recipes! I love the diversity of the recipes you have chosen to represent your passion for baking and Norway.

Side Note – I’ve only baked one item on the list: cupcakes! I’m both thrilled and nervous as I look at the challenge ahead.  I’m excited to get in the kitchen and bake, however I am anxious about replicating these amazing recipes!

Rules:

  • All participants are required to bake ALL 6 recipes in the series to be considered for the Grand Prize Ankarsrum Mixer by posting a photo of their completed recipe on http://athomewithrebecka WOOBOX link by the deadline. No deviation from the assigned recipes is permitted.
  • A photo of your completed recipe is due the 1st and 15th of each month by midnight CST
  • The first recipe in the series will be announced a week prior to the deadline beginning June 24th on http://athomewithrebecka.com website and all At Home with Rebecka corresponding social media sites. The same format will be followed with each consecutive recipe in the series, announced the week before it is due. (See submission dates timeline below)
  • The Grand Prize winner (only those that enter all 6 recipes) will be chosen at random in a drawing generated by Woobox Sweepstakes
    • Why a random drawing? This contest is designed for everyone! “Master Baker” and “Disaster Baker” alike are challenged to bake like Manuela and post a photo of their attempt at her masterful creations. It’s This challenge is all about committing to the challenge and trying your best no matter how it turns out.
  • The Second Place Winner will be chosen in a random drawing. 
  • In order to be considered for the Second Place prize, contestants are required to submit at least 3 recipe photos during the contest period. Any 3 photos submitted during the contest will qualify but no deviation from the assigned recipes is permitted.
  • Winners will be announced between October 1-5, 2018
  • Grand prize valued at $700.00 US Dollars
  • Second place prize valued at $55.00 US Dollars
  • Open to US Residents only
  • Share the contest on your social networks
  • Participants are encouraged to LIKE and FOLLOW

Facebook: athomewithrebecka 
Instagram: athomewithrebecka
Website: At Home with Rebecka
Facebook:  Ankarsrum Original USA
Website: Ashley McCord-Ankarsrum Original USA
Instagram: Ankarsrum
Facebook: Passion For Baking
Instagram: Passion for Baking
Website: Passion for Baking

*CONTEST STARTS ON JUNE 24, 2018 (NEXT WEEK). I will be posting RECIPE #1 with detailed instructions and photos.  YOUR PHOTO FOR THE FIRST RECIPE IN THE SERIES IS DUE BY MIDNIGHT CST ON  JULY 1, 2018.  

I’d like to give a special thanks to Ankarsrum Original USA and Ashley McCord for sponsoring the contest; I’m blessed by their partnership and sponsorship! I am also grateful for Manuela’s willingness as she has allowed me to share her recipes.

Now it’s your turn to post your “Master or Disaster” piece. 

CONTEST TIMELINE:
 
June 18, 2018 Initial Rules and Information Post
June 24, 2018 First recipe in the series (Recipe #1)
July  1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth recipe in the series (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series (Recipe #6)
September 15, 2018 Sixth Recipe Due Midnight CST
 
 
 
Legal: 
 
This contest is only open to residents of the United States and Canada who are at least 18 years old. Recipes must be your originals, though they may be previously published by you elsewhere. You are responsible for any claims of plagiarism or other claims of inappropriate credit, which will invalidate your entry. The copyright for your entry shall remain your property, but your submission to the contest constitutes your irrevocable and perpetual permission and consent to use, reproduce, publish, transmit, distribute, adapt, or display your entry and name for any purpose, including but not limited to editorial, advertising, trade, commercial, and publicity purposes, in any and all media. This is a random drawing, eligibility for Grand Prize contestants required to enter all 6 recipes in the WOOBOX photo challenge. Second place is also Random, eligibility post 3 photos in the contest series. All federal, state and/or local income and other taxes, if any, are the winner’s sole responsibility. No prize or any portion thereof is transferable or redeemable for cash. This contest is subject to all applicable federal, state, and local laws and regulations.
 
 



Final Table – World Food Championship 2017

Final Table Top Ten Contestants

Front Left: Anne Jones, Rebecka Evans, Acie Vincent, Liz Kraatz, Lim Banick Back Left: Lisa Gwatney, Michael Callaghan, Tommy Shive, Craig Baker, Fred Robles Photo by WFC MMA Creative

Final Table – World Food Championship 2017 was an exhilarating and incredible experience. Held in Bentonville, Arkansas  presented by Walmart April 22, 2018, at the state of the art Brightwater cooking facility. The 10 World Food Champs (pictured above) were privileged to compete and share in one of the most prestigious cooking contest in the world. I’m still pinching myself for winning the Bacon category at World Food Championships in 2017 so you can imagine my excitement at being a contestant at the Final Table. 

My BACON DUTCH CRUNCH PANCAKES with Peachy, Pecan, Spiced Syrup placed 7th in the World with a 93.3 Score! That’s a pretty respectable finish given the caliber of professional chef’s and seasoned home cooks representing their divisions at the Final Table. 

Bacon Dutch Crunch Pancake by Rebecka Evans

Photo by WFC MMA Creative

 Official Recipe Description:

A traditional Dutch baby pancake batter is seasoned with homemade bacon dust and filled with warm fruit compote. A toasty Dutch crunch of Texas pecans, almonds, and hickory smoked bacon is sprinkled over the compote. Topped with a mascarpone, bacon infused whipped cream and a drizzle of homemade peachy, pecan-spiced syrup laced with a hint of amaretto and habanero, the Dutch Baby is then finished with more Dutch crunch and a lovely bacon spiral. Lightly dusted with powdered sugar, my BACON DUTCH CRUNCH PANCAKES with Peachy, Pecan, Spiced Syrup are the perfect combination of sweet and savory.

Many of the VIP guests and World Food Championship official sponsors took the time to find me after our Final Table Turn-In to express how much they enjoyed eating my bacon pancake; some even said it was the best bite of the night! I was so honored by their compliments and kind wishes!

One of the most enduring memories for me will be the camaraderie between contestants at the Final Table 2017. Everyone shared a cheerful demeanor throughout the competition and a common thread of belief in Jesus Christ, exemplified in group prayer before the first whistle blew and an overall feeling of joy and well being.  I will be forever blessed by this group of Food Sport enthusiast! 

OUR JUDGES: 

Our panel of celebrity judges was made up of Walmart Senior Vice President, Shawn Baldwin, two sport ex pro-athlete, Bo Jackson, celebrity chef, Katie Dixon, venture capitalist, Mart Massey and legendary pitmaster, Moe Cason.

Best quotes from the Judges:

  • Bo Jackson said he had never eaten anything like my bacon pancake in his life but he, “LOVED IT!”
  • Katie Dixon said, “This recipe makes me so happy, I LOVE YOU!”
  • Walmart Senior Vice President, Shawn Baldwin said with a smile, “This is so delicious, it takes me back to my grandmothers kitchen.” 

Win or lose, it doesn’t get any better than that! Katie Dixon Rebecka Evans Final Table

I had the immense pleasure of meeting this darling and talented young chef at The Final Table VIP dinner. Katie Dixon is not only beautiful on the outside she is beautiful to her core! Katie, thank you for your sweet and generous spirit! Blake and I will be cheering you on as we watch all your career explode!

Lisa Gwatney World Champion 2017

Memphis Home Cook Lisa Gwatney won 100,000 prize purse with her steak dish, “The Last Supper,” which featured a Wagyu Ribeye Filet, grilled and seared, topped with truffle butter sautéed mushrooms, seared Foie gras, and an Amarone reduction. This is Lisa’s first time on the competition circuit…wow, what a great year she is having! Lisa is such a sweetheart. She gave one of the most gracious and moving acceptance speeches I’ve ever heard, not only that, she is an amazing home cook. Her husband is an award winning BBQ chef and was her sous for the event. Congratulations Lisa! 

This is the first time in the six-year history of WFC that the Final Table event has been held separate from the main competition. The strategic decision to hold the final face-off between the category champs was an effort to elevate “Food Sport” and give the category champs a chance to prepare one-of-a-kind culinary creations.

“I believe this has been most successful Final Table in the six-year year history of WFC,” said Mike McCloud, President, and CEO of the World Food Championships. “The talent and passion these ten champions demonstrated during the competition truly showcase what Food Sport is all about.” SOURCE: MMA CREATIVE World Food Championships 

Final Table 2017 Rebecka Evans

Rebecka Evans Bacon World Champion and Tamie Joeckle Photo by WFC MMA Creative

I couldn’t have done this without the love and support of my amazing sponsors! Thank you, thank you, thank you!

Saucy Mama and Kountry Boy’s Sausage/BaconKountry Boy Logo 2017

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 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.SaucyMama_Logo

The Creative Mind And just who’s the mastermind of these gourmet creations? Well, it’s our very own “Saucy Mama”- Suzie Barhyte. Suzie spends hours in her kitchen playing with ingredients and coming up with new ideas, and surprisingly, she doesn’t work in some scientific lab or a sterile industrial kitchen when she cooks; she plays in a kitchen that’s just like yours. It’s a home kitchen, so you know you’re eating pro

ducts that are just like something you could create. It takes a real stickler in the kitchen to make our products this consistently tasty. And that’s mom. She won’t rest until every family member declares her latest taste sensation the most delicious sauce, marinade, cocktail onion, olive, or mustard they’ve ever tasted. And even then she’ll try to make it better.

I was so blessed to share this Final Table experience with two amazing friends and personal bacon sous chefs, Lynn Beamer and Tamie Joeckel.  Both Lynn and Tamie are award winning, Top Ten-World Food Champions from years past.  Thank you for your tireless support. I love you to the moon and back! 

SCORESFinal Table 2017 Scores Special Thanks:

Mike McCloud, MMA Creative and staff for dreaming big about Food Sport and living the tireless dream everyday. 

Brightwater Culinary School Doctor Glenn R. Mack for giving us access to one of the most stunning, professional kitchen suites I’ve ever seen. It was a pleasure to meet you and a joy to cook in your kitchen!

To my sweet husband Blake Evans who drove with me from Houston to Arkansas and schlepped all of my cooking gear in and out of the hotels then over to Brightwater and back again. Love you bunches! 

Coming soon in my Food Sport Journey…

I’m headed back to World Food Championships 2018 to compete to defend my title of Bacon World Champion. Stay tuned for all the delicious details.  




Country Crab Mac and Cheese with Butter Poached Bay Shrimp

Country Crab Mac and Cheese with Butter Poached Bay Shrimp

Say hello to my Southern inspired entry for the Chef’s Roll “Bayou to the Bay” Barilla Pasta Challenge

Country Crab Mac and Cheese with Butter Poached Shrimp

About the contest:

Calling all US-based chefs and cooks! We have teamed up with Barilla to give you the chance to take your career to the next level by attending the Barilla Modern Casual trip to John Folse’s White Oak Plantation in Baton Rouge, June 4-8th, 2018. The grand prize winner will also receive a custom Jende knife roll and a Chef’s Roll cap. The grand prize is worth $2750. Do we have your interest yet?

To win, you’re going to have to show us your best example of Southern-inspired cooking that incorporates pasta, drawing on influences of cooking styles from the Louisiana Bayou to the Chesapeake Bay. Source: chefs roll.com 

I would love to win the Barilla Modern Casula trip to John Folse’s White Oak Plantation! Let’s hope the judges think I deserve a place at the table this year!

My recipe brings a whole new meaning to #BarillaSouthernStyle. I’ve incorporated the flavors of low country-style gravy which finds roots in Southern Carolina and Georgia cooking. The hickory smoked bacon gravy is a juxtaposition of taste set against the tender white crab meat and crunchy toasted topping. Barilla Large pasta shells hold the creamy, cheesy gravy like a tiny bowl full of deliciousness. Top it all off with buttered poached Bay shrimp and you’ve got one crazy-good mac and cheese sensation.

Country Crab Mac and Cheese with Butter Poached Bay Shrimp

Country Crab Mac and Cheese with Butter Poached Bay Shrimp
Serves 4
Recipe creation for Chef's Roll Bayou to the Bay Pasta Contest Country Crab Mac and Cheese with Butter Poached Bay Shrimp brings low country bacon gravy to the mix blending fresh picked crab, some crab boil seasoning, pan toasted fresh corn off the cob and a touch of heat from Serrano peppers; this mixture becomes the roux for the mac and cheese sauce. Barilla large pasta shells are dressed with the creamy mixture and three kinds of cheeses then topped with crunchy panko crumbs and parmesan cheese. Cooked to perfection, this dish is truly Bayou to the Bay Southern Style!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 box Barilla large pasta shells
  2. 2 ½ cups crab meat, pick over to remove shells
  3. 4 slices good bacon, chopped into small pieces
  4. 4 ½ teaspoons flour
  5. 2 ½ cups heavy cream
  6. ½ teaspoon cayenne pepper
  7. 2 ½ teaspoons minced fresh sage, divided
  8. 1 stick of butter plus 3 tablespoons, divided
  9. 2 ears corn cut from cob
  10. 2 serrano peppers, fine chopped seeds and ribs removed
  11. 10 gulf shrimp, peeled and deveined
  12. 1 tablespoon minced garlic
  13. 1 teaspoon Cajun seasoning mix
  14. juice from ½ lemon
  15. 2 teaspoon parsley, chopped, divided
  16. ½ cup white cheddar cheese, shredded
  17. ¼ cup yellow mild cheddar
  18. ¼ cup mozzarella cheese, shredded
  19. ½ -1 teaspoon salt
  20. ½ teaspoon pepper
  21. 1 cup panko crumbs
  22. ¼ cup grated parmesan cheese
  23. ½ teaspoon paprika
Instructions
  1. 1. Cook pasta as directed on the box. Drain and run cool water over pasta to stop cooking process.
  2. Preheat oven to 400 F.
  3. 2. In a thick bottomed saucepan, brown bacon on high heat, stirring occasionally, until browned.
  4. 3. Remove bacon to a paper towel. Add corn that has been cut from the cob and 2 chopped serrano peppers to the hot bacon fat. Cook until corn is caramelized/toasted.
  5. 4. Add 2 tablespoons butter, 4 ½ teaspoons flour, stir constantly for 4 minutes to make roux.
  6. 5. Add cream, cayenne, sage, salt and pepper.
  7. 6. Cook over medium heat for 3-4 minutes, add cheeses one at a time and stir after every addition to incorporate and melt the cheese. Sauce will be thick and creamy.
  8. 7. Pour cooked pasta, cooked bacon and crab meat into the sauce and gently stir to combine.
  9. 8. Pour mixture into baking pan or small heat proof glass containers.
  10. 9. Mix panko and parmesan cheese together and sprinkle over pasta. Sprinkle paprika over and bake in the preheated over for 20 minutes or until top is golden brown.
For the Shrimp
  1. While the pasta is in the oven. Heat 1 stick of salted butter in a medium pan over medium high heat, until butter is bubbly and hot, do not brown. Add peeled deveined shrimp and cook for 3 minutes on one side. Flip shrimp and add parsley, sage and a teaspoon Cajun seasoning, continue cooking 1-2 more minutes, stirring occasionally. Remove pan from heat and set aside.
Notes
  1. Serve cooked mac and cheese with shrimp. ENJOY
At Home with Rebecka http://athomewithrebecka.com/

Country Crab Mac and Cheese with Butter Poached Bay Shrimp

All photos and recipe property of At Home with Rebecka




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! 




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 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

FINAL TABLE DETAILS: 

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




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
Ingredients
  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
Notes
  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

ENJOY!

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.