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.




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
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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




2017 Bacon World Champion Rebecka Evans

2017 Bacon World Champion Rebecka Evans

2017 Bacon World Champion Rebecka Evans

This Home Cook is the 2017 Bacon World Champion!! 

I’m so blessed to take home top honors at the 2017 World Food Championships held in Orange Beach, Al November 8-12. I beat out professional chefs and some very seasoned home cooks with my Dutch Crunch Baby Pancakes and won $10 thousand dollars in cash and prizes.  Stay tuned for the Final Table, April 2018 where I will battle it out to win 100 Grand.

Thank you Team Saucy Mama for believing in me and being the best sponsor in the world!! 

Team Saucy Mama 2017

Dutch Crunch Baby Winner Bacon WFC 2017

The group, which includes one returning champion and an international professional cook team, will now battle it out for a $100,000 prize package in the Spring of 2018 at WFC’s Final Table. The winners who emerged from the main event were crowned 2017 champions in the following categories: BBQ, Bacon, Burger, Chef, Chili, Dessert, Recipe, Sandwich, Seafood and Steak. They came from all types of culinary backgrounds, proving once again that WFC’s E.A.T. methodology is providing a level playing field for Food Sport enthusiasts.

The 2017 World Food Champions Include:

  • Chef Tommy Shive from Memphis, Tenn., who won the World Burger Championship with a Benedict Bubba Burger on Brioche.

  • Chef Acie Vincent from Oviedo, Fla., who won the World Sandwich Championship with a Smokey Lionfish Crabcake Sandwich with Bacon Tomato Jam.  

  • Canadian and Pro Team Cook Mike Callaghan from London, ON, who won the World Recipe Championship with a Bao Springin’ Chicken Wow.

  • Home Cook Rebecka Evans from Houston, Tex., who won the World Bacon Championship with Dutch Crunch Baby Pancakes.

  • Home Cook Kim Banick from Salem, Ore., who won the World Seafood Championship with Alabama Crawfish Thai Bowl with Coconut Gulf Shrimp.

  • Home Cook Liz Kraatz, from St. Louis, Mo., who defended her title as the World Open Chili Champion with a Creamy Ancho White Chili.

  • Home Cook Ann Jones from Browns Summit, N.C.,  who won the World Dessert Championship with her Dutch Apple Pie with Apple Brandy Sauce.

  • Chef Craig Baker from Indianapolis, Ind., who won the World Chef Championship with Berries & Cream with Candied Nuts and Strawberry Basil.

  • Home Cook Lisa Gwatney of Memphis, Tenn., who won the World Steak Championship Steak Africana Oscar with Asparagus.

  • Pro Cook Team Fred Robles from Weslaco, Texas, who advanced through the first Dual Duel BBQ Sanctioned Challenge at WFC to win the WFC World Barbeque Championship.

The 10 Champions will now start preparing for the dish of their lives, as they will be featured in a live-streaming, timed cooking challenge for a shot at a $100,000 prize purse. The location for the Final Table has not yet been announced, but the date will be the weekend of April 21st/22nd. Source:World Food Championships

To review all the 2017 World Food Championship scores and results, visit https://worldfoodchampionships.com/scores or like the event’s Facebook page. Click HERE for more information about World Food Championships

Rebecka Evans 2017 Bacon World Champion

Interview with “Bacon Babe” Jodi Taffel

Rebecka Evans 2017 Bacon World Champion

Celebrating with Donna Bardocz, Jodi Taffel, Renee Robinson and Sharon Sorenson

Kim Banick and Rebecka Evans win World Food Championships 2017

Sharing 10 thousand dollar victory with my sweet friend Kim Banick @theprizeofcooking.com also pictured: Jonathan Giovanni Winner Canada Next Food Network Star Jr. 




Grilled Cheese Waffle Sandwich with Onion-Fig Jam and Havarti

Grilled Waffle Sandwich Recipe

Savory Grilled Cheese Waffle Sandwich with Onion-Fig Jam and Havarti

This delicious sweet and savory waffle grilled cheese sandwich was entered into a few cooking contest the past two years unfortunately, the recipe didn’t take home any prizes and has sat in my drafts folder since then. I decided my grilled recipe creation is just to yummy not to share so, I’m dusting off the cobwebs and finally publishing it. I hope you enjoy it as much as I did. 

 

Savory Waffle with Bacon and Fig Jam
Serves 6
The savory waffles burst with flavor prepared with a mixture of fresh herbs, spring onions and garlic paste. The Waffles are cooked to perfection then smeared with caramelized onion-fig jam, thick slices of Havarti cheese, and then loaded with sliced off-the bone ham, tender roast beef and smoked bacon. Served with a spicy mayonnaise, this loaded grilled cheese sandwich will leave you wanting more.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1/2 lb Havarti Cheese, thick sliced
  2. 1 lb sliced off the bone ham
  3. 1 lb sliced roast beef
  4. 1/2 pound thick cut bacon (about 8 slices)
  5. 2 1/2 cups flour
  6. 4 tablespoons sugar
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon salt
  9. 3 Eggs
  10. 2 cups milk
  11. ¼ cup vegetable oil
  12. ¼ tsp thyme
  13. ¼ tsp rosemary
  14. ¼ tsp chives
  15. ½ tablespoon prepared garlic
  16. ½ teaspoon spring onion
  17. 1 medium onion
  18. 5 dried figs
  19. 1 tablespoon Champagne Honey Mustard
  20. ½ cup ketchup
  21. 2 tablespoon mayonnaise
  22. 1 tablespoon Cracked Pepper Marinade (see note in Spicy Mayonnaise below)
  23. ¼ cup butter
Instructions
  1. Heat Oven 400 degrees F.
  2. Place 8 slices thick cut bacon onto a parchment lined baking sheet. Bake for 20 minutes or until bacon is crisp. Remove from oven and set aside until ready to build sandwich. Reduce oven to 300 degrees F.
Caramelized Onion-Fig Jam
  1. Slice onions thinly and chop figs
  2. In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until just begin to caramelize, about 10 minutes, add dried figs and continue to cook, stirring regularly until thick and dark brown in color. About 20-25 minutes. Add a few tablespoons of water if jam gets dry.
Waffle Batter
  1. In a bowl sift together, flour, sugar, baking powder and salt
  2. In another bowl beat eggs until creamy, add the milk and chopped herbs, spring onion, oil and garlic paste. Whisk until ingredients are well blended, then add the sifted dry ingredients.
  3. Cook waffles until crisp. Set cooked waffles aside until ready to assemble the sandwich
Spicy Mayonnaise
  1. In a small bowl combine, ketchup, mayonnaise and hot pepper sauce. Blend well and set aside until ready to serve sandwiches. (any pepper sauce will do, sriracha, Thai chili, peppercorn paste, etc)
  2. To Assemble Sandwich: begin building the sandwiches by adding thick sliced Havarti cheese, about three slices for each bottom half of waffle sandwich. (makes 4 sandwiches or 8 waffles) then layer a few slices of ham, roast beef and cooked bacon on-top of the cheese. Add a dollop of Onion-Jam and another layer of Havarti cheese. Top sandwich with another waffle.
Once Sandwiches are assembled
  1. Heat a cast iron skillet to medium. Melt 1 tablespoon butter in skillet and cook one sandwich at a time until cheese is melted. Carefully, flip sandwich once during the cooking process. Transfer cooked sandwich to a plate and keep warm in oven. Continue process until all sandwiches are made
At Home with Rebecka http://athomewithrebecka.com/
 

If you’re in the mood for more delicious sandwich recipes check out my famous POLISH ZAPIEKANKA

Sandwich Recipe Polish Zapiekanka




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!
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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
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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