Father’s Day Oyster Bed Surf and Turf Dinner

Father's Day Recipes

We’re celebrating all the dads we know and love this Father’s Day with a delicious Oyster Bed Surf and Turf dinner of Shrimp Scampi and rosemary-garlic rubbed, Bone-In Rib Eye. I know your dad will go crazy for my buttery Shrimp Scampi cooked in The Oyster Bed Le Grande and succulent Rib Eye cooked on the Steak Bed.

Bone In Rib Eye

For the Steaks:

Rub 2 large rib eye steaks generously with a mixture of 4 tablespoons fresh minced garlic, 2 tablespoons chopped rosemary, 2 tablespoons extra virgin olive oil, and 2 tablespoons, The Jelly Queens Rosemary Salt. You can substitute kosher or sea salt. The recipe is good for two, 1 inch thick bone-in Rib Eyes.

Place the Steak Bed Tray on the top rack of the grill to heat while searing the steaks. On a preheated, 400 degree grill, sear first side of the steak for 4 minutes, turn and sear the other side for 3-4 minutes then finish cooking on the top rack of the grill on the Steak Bed Tray.  Cook until meat thermometer reads 130 – 140 degrees for a perfect medium rare steak. I pile both steaks on top of each other so the top one is cooked rare and the bottom steak is cooked medium rare and while the steaks are cooking, there is room for the scampi to cook on the bottom rack. 

I love being an Ambassador for The Oyster Bed Company because of the craftsmanship and versatility of their products, they are also some of the nicest people you will ever meet! Just in time for the foodie father in your life, today through Father’s Day they are offering a 20% off all merchandise in their online store – just use code “Dad” at checkout!

Hop on over to The Oyster Bed Company for this very special Father’s Day Sale and don’t forget to print my recipe and treat your dad to this amazing meal!

Rebecka's Shrimp Scampi
Serves 4
My buttery Shrimp Scampi is grilled to perfection in the Le Grande Oyster Bed Tray
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  1. 2 1/2 pounds (16-20 per pound) shrimp, peeled deveined
  2. 1/2 teaspoon baking soda
  3. 1 tablespoon kosher or sea salt, plus more to taste
  4. 4 medium cloves of garlic, minced
  5. 1/2 cup salted butter
  6. 1/4 cup olive oil
  7. zest and juice from 1 lemon
  8. 1/4 cup fine chopped red and yellow sweet peppers
  9. 1/4 cup fresh chopped parsley
  10. 2 tablespoons fresh cracked, black pepper
  11. 1 small bunch fresh dill for garnish
  1. Combine the shrimp, baking soda in a medium bowl and toss to coat. Refrigerate for 15 minutes to 1 hour
  2. Meanwhile, in a medium sauce pan combine, garlic, butter, olive oil, zest and juice from 1 lemon, chopped peppers, and parsley. Cook over medium heat for 5 minutes or until mixture is melted. Allow mixture to cool slightly then pour over shrimp, and toss to combine. Rest shrimp in marinade for 5 minutes.
  3. Heat grill to 400.
  4. Spoon 2-3 tablespoons shrimp mixture into each well of the Le Grande. Place the tray on the heated grill and close the lid. Cook covered for 5 minutes. Uncover and check shrimp for doneness. Cook additional 1-3 minutes if necessary. Garnish with dill and serve immediately
  1. A quick brine of salt and baking soda helps keep the shrimp stay moist as they cook, while alkaline baking soda delivers a crisp, firm texture
  2. Serve Shrimp Scampi with toasty bread, cooked pasta or over a bed of lettuce. ENJOY!
At Home with Rebecka http://athomewithrebecka.com/

Father's Day Recipe on the Grill

Chili-Lime Tuna Cakes Recipe

Chili-Lime Tuna Cakes

Ketogentic – Low Carbohydrate Recipe served

with chopped salad and Mezzetta Pepperoncini

Chili Lime Tuna Cakes

DISCLAIMER: All information and resources found on athomewithrebecka.com are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I don’t play one on the internet. To read more about At Home with Rebecka disclaimer policies click HERE

I have found great success for weight loss by following low carbohydrate and ketogentic diets most of my adult life. Where I struggle is staying fast to the diet for long periods of time. Inevitably, once I reach my goal weight, and I always do, I find myself falling back into old eating patterns and gaining weight. It’s important when choosing a low carb lifestyle to stay committed to it for a lifetime but allow for a few cheats along the way in order to keep from backsliding into carbohydrate oblivion. I love eating low carb or ketogentically because it works, I get full, and I don’t crave for sweets and grains after the third week.

I use a iPhone app called CarbManager that tracks my carbohydrates each day. You can also find MyFitness app that has a recipe builder and a bar scanner feature to be really exact with your daily carb information. I allow for 30 grams of carbs per day and can lose about 1 pound a week during my goal setting phase, if I stay on the plan. Once I’ve reach my goal weight, I bump my carb intake to under 60 per day to maintain my weight loss.  

I recently started eating low carb-ketogentic January 22, 2018, after going crazy on carbs and eating junk food for several years, I weighed in at 188 pounds, the most I’ve weighed in my lifetime. I felt terrible, hated they way I looked and felt in my clothes. I’ve lost 23 pounds and still cheated … a LOT and I feel great! 

Wrapping your brain around eating foods high in fat and protein can be difficult if you’ve spent a lifetime counting calories. There are hundreds of new studies that confirm that eating low carb diets are changing the face of cancer and obesity Worldwide as well as, curing children and adults with autism, epilepsy, diabetes, and heart disease. 

One such study has been chronicled in a Netflix original movie called The Magic Pill.

Could the ‘magic pill’ to the chronic disease epidemic be… food?

What if most of our modern diseases are really just symptoms of the same problem? The Magic Pill follows doctors, patients, scientists, chefs, farmers and journalists from around the globe who are combating illness through a paradigm shift in eating. And this simple change – embracing fat as our main fuel – is showing profound promise in improving the health of people, animals and the planet.

The great new movie The Magic Pill, featuring plenty of familiar low-carb faces including the diet doctor Andreas Eenfeldt, MD, is now available on Netflix in the US, Canada, UK, Australia and New Zealand. You can watch the trailer below.

Chili Lime Tuna Cakes

Johnny Appleton  is one of the best © Ketogenic Diet Resources I have found online. The website is chock full of information that helps to decide how to set your goals for low carb and ketogentic eating as well as, recommended fats and snack ideas. There are many resources to choose from when considering such a big lifestyle change, be sure to do your research and talk to your doctor. 


My dad taught me how to make Tuna Patties when I was a kid and we still eat them to this day however, his recipe uses saltines crackers in place of the pork rinds. Adding the pork rinds yields a great depth of flavor and low carb option for one of my favorite childhood meals, its delicious either way!  

Chili Lime Tuna Cakes Ketogentic Recipe
Serves 1
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Prep Time
5 min
Cook Time
8 min
Prep Time
5 min
Cook Time
8 min
  1. 1 5 ounce can premium Albacore tuna in water
  2. 1 large egg, slightly beaten
  3. 1 cup crushed Chili Lime Flavored Chicharrones (Pork Rinds)
  4. 1/4 cup sliced Peperoncini with juice
  5. 2 tablespoons butter
  1. Mix tuna, egg, and crushed pork rinds in a small bowl until well combined
  2. Heat non stick pan over medium high and melt butter
  3. Form tuna mixture into 3-4 patties and sauté on one side for 2-4 minutes. Flip over and sauté another 3-54 minutes until tuna cakes are golden brown
  4. Drizzle cakes with Peperoncini juice and serve warm
  1. Serve with chopped salad, sliced avocado, and lemon wedges
  2. The Tuna Cakes have virtually 0 carbs.
Adapted from My Dads Tuna Patty recipe
Adapted from My Dads Tuna Patty recipe
At Home with Rebecka http://athomewithrebecka.com/

Baked Salmon Puffs “Stella”


Salmon Puffs on the Stella Tray

The Oyster Bed STELLA Tray

Salmon Puffs served on a chilled Steak Bed

Salmon Puffs served on a chilled Oyster Bed “Steak” Tray

Salmon Puffs “Stella” Style:

Traditional salmon puffs are routinely fried in hot oil but my recipe gives them a new healthy twist baked in The Oyster Bed “Stella” Tray. The cooked puffs can be served on a chilled Steak Bed as an entrée nestled atop a crisp and fruity salad or served as an appetizer for a crowd. The Sriracha Remoulade is not only a fantastic dipping sauce it makes a wonderful salad dressing; all you need to finish the dish are a few lemon wedges and the company of your mom this Mother’s Day.

As an ambassador for the folks at the Oyster Bed Company I’m eager to create new recipes using their patent pending, multi purpose, multi function cookware. It’s not only beautiful its multi purpose function makes it a stunning vessel for any number of delicious recipes. 

Baked Salmon Puffs with Sriracha Remoulade
Yields 6
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Cook Time
25 min
Cook Time
25 min
For the Topping
  1. 1/2 cup panko crumbs
  2. 1 tablespoon chopped parsley
  3. 1/3 cup parmesan cheese
For the Remoulade
  1. 1/2 cup sour cream
  2. 1 tablespoon lemon juice
  3. 1 tablespoon mild pepper ring juice
  4. 2 teaspoon sriracha
  5. 1 clove garlic minced
  6. 1 tablespoon mayonnaise
  7. 1 teaspoon hot sauce
For the Salmon
  1. 18 ounces wild caught canned salmon, drained liquid reserved
  2. 2 eggs slightly beaten
  3. 1/3 cup flour
  4. 1 teaspoon hot-sauce
  5. 1 teaspoon pepper
  6. 1/2 teaspoon salt
  7. 1 heaping teaspoon baking powder
  8. 1 teaspoon olive oil
  1. Preheat oven to 400 degree F.
  2. Place the Stella Oyster Tray into the oven and heat until ready to make the puffs
For the Topping
  1. In a small bowl combine Panko crumbs, parmesan cheese and chopped parsley. Stir to combine set aside.
For the Remoulade
  1. Mix all of the ingredients together and cover with plastic wrap until ready to serve
For the Salmon
  1. Drain salmon liquid into a small bowl and reserve for later
  2. mix salmon, eggs, flour, hot-sauce, salt, pepper together in a medium bowl
  3. Measure 1/3 cup reserved liquid, discard the rest. Add baking powder to the liquid and whip until foamy. Add the foam mixture to the salmon mixture and stir to combine
  4. Use oven mitts to remove heated Stella Oyster Tray from oven and brush olive oil lightly into each oyster shaped depression
  5. Spoon even amounts of the salmon mixture into each depression.
  6. Sprinkle about 1 teaspoon topping mix over each and bake in oven for 25 minutes
  1. Serve with Remoulade, mild pickled pepper rings, and lemon wedges
Adapted from Lynette Glass (Longtime Friend)
Adapted from Lynette Glass (Longtime Friend)
At Home with Rebecka http://athomewithrebecka.com/

Salmon Puffs on the Stella Tray

Baked Salmon Puffs

To learn more about the Oyster Bed Company and their products visit the Waller Brother’s website HERE


Happy Mother’s Day

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
  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
  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.
  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

Grilled Alaskan Pollock Fillets – CFE International Salt Fish Blogger Recipe Challenge 2017

Alaskan pollock fillets with grilled romaine salad is a delicious, healthy, and easy grilled fish dinner. The perfect summer grilling recipe!

Alaskan pollock fillets with grilled romaine salad is a delicious, healthy, and easy grilled fish dinner. The perfect summer grilling recipe!

CFE International Salt Fish Recipe Challenge 2017

BacalaRico Alaskan Pollock Fillets with Grilled Romaine Lettuce, Tomatoes, Tarragon-Dill Buttermilk Dressing, and Blue Cheese Crumbles

This summer fresh fish dish is grilled to perfection utilizing my hybrid smoker/grill, adding a depth of smoky flavor to the flaky texture of the grilled BacalaRico Alaskan Pollock Fillets. Once plated, the dish is doused with a creamy-herbed buttermilk dressing, a drizzle of aged balsamic vinegar and crumbled blue cheese. The recipe can be served as a side dish in the form of a chopped salad, or plated over long slices of grilled romaine lettuce for a more dramatic effect. 

Special thanks to the folks at CFE International for sending me a generous sample of their fine products to test. I was pleasantly surprised at the mild flavor of the salted fish and how well it withstood the heat of cooking. 

BacalaRico Alaskan Pollock Chopped Salad

CFE International carries six varieties of salted and cured fish as well as, on the plank, oven and grill ready entrees. I chose the BacalaRico Alaskan Pollock Fillets for the challenge.

BacalaRico brand salted Pollock products, are exclusively sourced premium Pollock from the cold waters of the North Pacific. These products must meet CFE International’s strict quality standards and the finished product is inspected for quality, moisture and salt content to ensure that product specifications are always being met.

BacalaRico Alaskan Pollock FilletsRehydrating the salted fillets is easy work, but requires 24 hours of water bathing, rinsing, and a final rest in milk. The milk bath isn’t necessary when rehydrating the fillets, however, it gives the fish a delicate-sweet flavor and further reduces the saltiness of the preserved fish. 

BacalaRico Pollock Fillets

Rehydrated Pollock Fillets

Roasted Vegetables with Fresh Dill


I hope you enjoy this Alaskan pollock fillets grilled salad recipe!

BalacaRico Pollock Fillets with Grilled Romaine Lettuce, Tomatoes, Tarragon-Dill Buttermilk Dressing and Blue Cheese Crumbles
Serves 4
CFE International Blogger Recipe Challenge 2017
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For the Fillets
  1. 1 package BacalaRico Alaskan Pollock Fillets (package comes with 3 pre-sealed packets, use just one for this recipe)
  2. 2 cups water (just enough to cover fillets)
  3. 2 cups whole milk (just enough to cover fillets)
  4. 1 large shallot, minced
  5. 2 cups mixed cherry tomatoes, cut in half
  6. 1 tablespoons lemon infused olive oil
  7. 1 bunch fresh tarragon, divided
  8. 1 bunch fresh dill, divided
  9. Pepper to taste
For the Vegetables
  1. 2 heads romaine lettuce, sliced in quarters, lengthwise
  2. 1 bunch whole baby carrots, with tops
  3. 1 bunch fresh asparagus (optional)
  4. 1 bunch spring onions, sliced lengthwise
  5. 1 tablespoon olive oil
  6. 2 tablespoons chopped chives (optional)
For The Dressing
  1. 1/2 cup buttermilk
  2. 1/2 cup sour cream
  3. 1 tablespoon fresh tarragon
  4. 1 tablespoon fresh dill
  5. 2 tablespoon fresh lemon juice
  6. 2 tablespoon Dijon mustard
  7. 2 cloves garlic, smashed
For the Fillets
  1. Rehydrate fillets by placing 1 pouch of salted fish into a air tight plastic container. Add just enough tap water to submerge fillets. Rest fish for 2-3 hours in the refrigerator. Pour off water and repeat this process 2 times more. For the final rehydration, pour 2 cups whole milk over fillets or just enough to cover the fish. let fillets rest in the milk bath overnight. Before cooking, discard milk and gently rinse fillets. Drain on paper towel.
  2. Season the bottom of a grill style roasting pan with 1/2 teaspoon olive oil, 1/2 of the minced shallot, and cracked black pepper. Arrange fillets evenly in the pan. Sprinkle tops with black pepper to taste, remaining minced shallot, cherry tomatoes, and fresh springs of tarragon and dill.
  3. Cut romaine lettuce into fourths lengthwise and place in a large shallow baking dish. Using a vegetables peeler, remove butter skin from carrots and place in the shallow dish with lettuce, spring onions and asparagus. Drizzle 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Toss to coat vegetables evenly.
  4. Heat grill/smoker to highest heat. Place roasting pan with fillets in the middle of the grill rack. Arrange lettuce, cut side down on grill with remaining vegetables. Close the grill lid and cook lettuce for 3 minutes or until charred but not wilted. This keeps the inner part nice and crisp. Remove lettuce to shallow dish and continue cooking the other vegetables until they are al dente and set in the shallow pan until ready to plate. Continue cooking the fillets until they are hot all the way through and tomatoes are wired (about 7 -10 minutes total)
For the Dressing
  1. Process all 7 ingredients in a food processor until smooth. Season with salt and pepper to taste
  1. Garnish dish with
  2. 2 tablespoons balsamic vinegar
  3. 1/2 cup blue cheese crumbles
  4. Cracked black pepper
At Home with Rebecka http://athomewithrebecka.com/
Grilled Alaskan Pollock Fillets

For more information about CFE International and their products follow them on social media.

Facebook: https://www.facebook.com/BacalaoCFE/
Twitter: https://twitter.com/bacalaoCFE
Pinterest: https://www.pinterest.com/bacalaocfe/
Instagram: https://www.instagram.com/bacalao_cfe/

Find CFE International products at these local groceries: Cardenas, H-Mart, Jetro, North Gate Markets, Safeway

Mother’s Day Favorite Recipes: Oyster Stew, Homemade Oyster Crackers and Divinity

Mothers Day is the perfect opportunity for me to share some delicious food memories with you, by recreating three of my mother’s favorite dishes.


Oyster Stew, Homemade Oyster Crackers and Divinity. 

Mother's Day Oyster Stew

Mom, aka Anne, was a masterful home cook. She was always eager to try new and unusual foods, way before they were popular or trendy. Garden to table, her recipes were inventive and delicious. I still remember her fried squash blossoms with a fresh-cut garden salad, sweet hand-picked cherry tomatoes tossed with tender blue sorrel blossoms and spicy chives, all dressed in sweet vinaigrette.

The main dish served with this tasty garden salad was her sumptuous oyster stew. At first, I was a fearful to try the oysters, so I just ate the savory broth with a big helping of oyster crackers. A few years later, I finally master the eating of the slippery bivalve mollusks, floating around in the hot broth; they were delicious.

For dessert, mom made Divinity. I love all that pillowy sweetness and still make them for my family to enjoy. Surprisingly, they are a cinch to make. Generally classified as a candy, fudge and sometimes used in a candy roll, Divinity is similar to nougat, but lighter in texture; a cloud of soft sweetness with a pecan crunch. I guarantee this easy made candy will satisfy your biggest sweet tooth!

Retired from the kitchen, mom has left preparation of holiday and big family meals to me and my three brothers. This is a torch I’m happy to share with future generations.


Happy Mother’s Day! Enjoy these favorite Mother’s Day recipes:


Homemade Oyster Crackers

Oyster Crackers
Yields 12
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Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Prep Time
35 min
Cook Time
15 min
Total Time
50 min
  1. 1 1/2 cups sifted flour
  2. 1/2 teaspoon sugar
  3. 1 teaspoon sea salt
  4. 1 1/2 tablespoons cold butter
  5. 1 teaspoon dry active yeast
  6. 1 tablespoons cold water
  7. 1/4 cup plus 3-4 tablespoons cold milk
  1. Preheat oven 400 degrees F.
  2. Combine flour, sugar, salt and cold butter in the bowl of an electric stand mixer and pulse until well combined. Mixture will look like coarse sand
  3. In a small bowl combine 3 tablespoon milk and 1 tablespoon cold water. Add yeast and stir slightly with a wooden spoon. Rest mixture for 5 minutes.
  4. Add remaining 1/4 cup milk and the yeast mixture to the dry ingredients and blend until dough forms a ball. Allow the dough to rest 15 minutes at room temperature
  5. Roll dough out onto a well floured surface to 1/4 inch thickness, cut rounds using the large pastry tip or other small circular cutter
  6. Cover ungreased cookie sheet with parchment paper, place dough rounds 1/4 - 1/8 inch apart.
  7. Bake crackers for 10-15 minutes checking for doneness at 10 minutes. Gently shake the cookie sheet to flip crackers for even browning, sprinkle with additional sea salt to taste and continue cooking until lightly golden browned.
At Home with Rebecka http://athomewithrebecka.com/

Oyster Stew

Mom's Oyster Stew
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  1. 2-8 ounce cans premium oysters in water or 1-1/2 dozen fresh oysters
  2. 1/2 cup white onion chopped
  3. 1/2 cup celery chopped
  4. 3 cups half and half
  5. 1/4 cup water
  6. 1/4 cup sherry
  7. 1 teaspoon olive oil
  8. Butter
  9. 3 tablespoons fresh parsley chopped
  10. Salt and pepper to taste
  1. In a medium heavy bottom sauce pan heat olive oil, add chopped onion and celery and cook until onions are translucent
  2. Add oysters and liqueur to saucepan and cook for 5 minutes
  3. Reduce heat slightly and add half and half, stir to combine
  4. Gently cook stew for 20 minutes
  5. Add salt and pepper to taste
  6. Ladle soup into bowls, drizzle a small amount of sherry over each bowl of stew and garnish with parsley, a dollop of butter
  7. Serve with oyster crackers
  1. Optional: add the oyster liquid, half and half and water to cooked onion and celery, reserve oysters and set aside until ready to use. Cook broth on medium heat to a soft boil. In small batches, purée the liquid and vegetables until smooth. Return liquid to stock pot, add oysters and heat to soft boil.
Adapted from Anne Stone
Adapted from Anne Stone
At Home with Rebecka http://athomewithrebecka.com/

Finally for dessert; my mother’s favorite…Divinity

Mother's Day Divinity Recipe

Yields 1
Generally classified as a candy, fudge and sometimes used in a candy roll, Divinity is similar to nougat but lighter in texture; a cloud of soft sweetness with a pecan crunch. I guarantee this simply made candy will satisfy your biggest sweet tooth!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 3 cups granulated sugar
  2. 1/2 cup light corn syrup
  3. 2/3 cup warm water
  4. 2 egg whites
  5. 1 teaspoon vanilla extract
  6. 1/8 teaspoon almond extract
  7. 1 cup chopped pecans or almonds
  1. Line a large cookie sheet with parchment paper and spraying the paper with cooking spray
  2. Combine sugar, corn syrup and water in a large heavy bottom saucepan over medium heat. Cook stirring constantly, until sugar dissolves.
  3. Continue cooking without stirring until the mixture reaches 250 degrees on a candy thermometer, firm ball stage.
  4. While sugar mixture is cooking, beat egg whites in a stand mixer until stiff peaks form. Slowly pour about half of the sugar mixture into the egg whites constantly beating on low spread
  5. Place saucepan back on burner and continue cooking until it reaches 270 degrees, soft crack stage
  6. Stream remaining mixture into egg whites constantly beating on low spread until all the mixture is incorporated.
  7. Scrape sides of bowl and mix on medium for 1-2 minutes or until the mixture holds it's shape
  8. mix in vanilla and almond extracts and nuts until well combined
  9. Use 2 teaspoons, one to push the mixture from the other. Drop teaspoonful onto cookie sheet, let cool
  10. Divinity can be stored in an airtight container for up to 2 weeks
  1. Divinity is a bit tricky when attempted in damp condition. Save this recipe for a sunny dry day.
Adapted from Anne Stone
Adapted from Anne Stone
At Home with Rebecka http://athomewithrebecka.com/
Mom, thank you for teaching me how to eat and cook well and for all you’ve done for our family over the years! Love you♥Happy Mother’s Day!!
Please take a moment and stop by Roti n Rice for my recipes and guest post. Happy Mother’s Day to you and yours!!


Healthy Solutions Spice Blends Recipe Challenge 2016-Hawaiian Seared Albacore Poke

Healthy Solutions Spice Blends Recipe Challenge 2016-Hawaiian Seared Albacore Poke. My recipe and video entry for this years challenge. Check out the video to learn more about the product and recipe.

Hawaiian Seared Albacore Poke Salad
Serves 4
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
  1. 1 1/4 pounds Albacore tuna
  2. 1 package Healthy Choice Sesame Ginger Tuna Blend
  3. 1 teaspoon fresh grated garlic
  4. 1/4 cup minced green onion
  5. 1 teaspoon fresh grated ginger
  6. 1/4 cup chopped English cucumber
  7. 1/4 cup chopped celery
  8. 1 teaspoon low salt soy sauce
  9. 1/4 cup black sesame seeds
  10. 1 teaspoon white sesame seeds
  11. 1 bunch micro greens, any variety
  12. 2 teaspoon toasted sesame oil, divided
  13. 1/4 cup olive oil for frying
  14. 1 package wonton or dumpling wraps 1/4 cup English cucumber
Wasabi Cream
  1. 1/2 cups sour cream
  2. 1 tablespoon milk
  3. 1 teaspoon fresh lemon juice
  4. 4 tablespoons wasabi paste or powder
  1. 2 sheets wakame seaweed
  2. 1/4 cup pickled sushi ginger
  3. 1/4 cup sweet sour peppers
  1. Season Tuna with 1 teaspoon olive oil, and pepper
  2. In a medium bowl combine, garlic, green onion, ginger, celery, and cucumber. Too to combine
  3. In a small bowl, combine 1 tablespoon Healthy Solutions Sesame Ginger Tuna Spice Blend with 1 teaspoon toasted sesame oil. Set aside
  4. In another small bowl combine black sesame seeds with remaining packet Sesame Ginger Tuna Blend. Set aside
For the Wasabi Cream
  1. Whisk 1/2 cups sour cream, 1 tablespoon milk, 1 teaspoon fresh lemon juice, 4 tablespoons wasabi paste or powder
  2. Pour into squeeze bottle and set aside until ready to use
  3. In a large skillet, heat 1/4 cup olive oil, fry dumpling/wonton wraps until golden brown. drain on paper towel
  4. In another large skillet, heat 2 teaspoons sesame oil
  5. Sear seasoned tuna 20 seconds each side, remove pan from heat and rest tuna
  6. Preheat oven to broil.
  7. Coat one side of seared tuna with black sesame seed mixture
  8. Broil tuna for 20-30 seconds until top is browned
To Assemble
  1. Slice one tune steak into thin pieces, chop the other and toss chopped pieces in salad bowl.
  2. Place micro greens on crispy dumpling skins, and about 1/4 cup mixed seared sad over the greens. Add one slice of seared tuna to top of salad and garnish with wasabi cream and strips of wakame seaweed
At Home with Rebecka http://athomewithrebecka.com/
Seared Albacore Poke

Seared Albacore Poke

World Food Championships 2015 Part 3: Top Ten Bacon Recipes

World Food Championships 2015 Part 3: Top Ten Bacon recipes. The Super Bowl of Food Sport. My recipe for American Red Snapper Bacon Mushroom Hash and Bacon Parsnip Porridge ranked 4th in the WORLD.

World Food Championships 2015 - making all things bacon!

Getting in the “Zone” and making Bacon history at the 2015 World Food Championships in Kissimmee FL!

To enter the Super Bowl of Food Sport is not for the faint of heart; it requires serious skill in the kitchen and a deep desire to WIN! From start to finish, WFC is a marathon food sporting event, and like any athlete in training…conditioning starts months before stepping onto the field. Even with mad cooking skills there is no  guarantee for entry into such a prestigious cooking competition. In the effort to gain entry, competitors must qualifying with a winning recipe by earning a highly coveted Golden Ticket!

I had the honor of qualifying by winning not 1…but 2 Golden Tickets, in online competitions. The first winning qualifier was Penobscot McCrum #TaterTalent Recipe Contest. My Sweet & Savory Clam-Baked, Twice Baked Potato with Apricot Jezebel, got me a Golden Ticket and qualified me for the Seafood Category.

However, as First Runner-Up, fees and expenses are not paid by the sponsor. That honor goes to the First Place Winner, which happened to be my friend and food competitor, Adam Feinberg, owner of Feintasting Foods!

At Home with Rebecka #WFC2015

Rebecka Evans & Adam Feinberg WFC 2015 Celebrating my BACON Top Ten Win!!  I love that like-minded people from around the World can come together, and be a part of a competition where your competitors are also your friends and biggest cheerleaders! Some people get a little cranky when it comes to winning but for the most part, foodie friends are friends for life! 

Penobscot McCrum

Photo by Penobscot McCrum

My second Golden Ticket and cash prize of $200.00 for WFC entry fees, came from Just A Pinch® online community. Janet Tharp and her Kitchen Crew picked my Dutch Apple Baby with Blackberry Hoisin Bacon recipe, as a Blue Ribbon winner to represent their company in the Bacon Category. I presented the winning recipe at WFC 2015 as my Signature dish and received 91.75%, placing me in Bacon Top Ten Round. 

Dutch Apple Baby with Blackberry Hoisin Bacon

Once the Food Competitor has received a Golden Ticket, endorsements, sponsorship and support from brands are in order. I was so proud to be sponsored by Hammer Stahl Cutlery with a set of glorious chefs knives, backpack, and knife case. The Boning Knife was my saving grace when it came to deboning the beautiful American Red Snapper, for my Top Ten Round, Infused Bacon Recipe. The exceptional quality and workmanship of the blade was like cutting with a laser beam; sliding through the fishes flesh like butter.  

Hammer Stahl Sponsor Swag Bag

Hammer Stahl Sponsor Swag

The next step for me was to find a “Team” of qualified sous chefs to support me in Kenmore Kitchen Arena. God had a plan!! As a first timer to WFC, I had no idea who, how, what, where and when. I did, however, have an online support group of friends in the food competitor community.  Kim Banick, food competitor an award-winning home cook, owner of The Prize of Cooking, and seasoned World Food Champion, offered to be my sous chef for the opening round. She reached out to me without knowing anything about me except through social media groups.  God knew I needed help competing in such a prestigious event for the very first time. Kim shared her wisdom as a competitive cook as well as, her sweet spirit and gracious attitude. She also, brought with her a team of sous, Mark Banick and Kasey Brown. We cooked together, we prayed together, and we took TOP TEN in the Bacon Category!

Kim and her team were also competitors at #WFC2015 in the Chili Category and scheduled to compete the next day during my Top Ten Round….I had to find another sous, and fast! Enter my little dynamite, Kc Quaretti, owner of Chat ‘n Dish and food competitor in the Dessert Category the day before. KC graciously accepted my plea for help and became my sous for Top Ten Bacon Round. Kasey Brown from the Banick team also showed up to help while the Chili-Heads were in a holding pattern. 

With help from my friends and family, #WFC2015 Game Day found me and my team, belly deep in fish scales and up to our eyeballs in the most delicious BACON in the World, Wright Brand Bacon.  My two sous, KC and Kasey lifted me up both physically and spiritually as we churned out one of the the best tasting recipes I’ve ever created; I couldn’t have asked for a better team or winning result.  For a first time competitor, 4th place in the World is pretty darn respectable! 

Below you’ll find a video produced by Wright Brand Bacon featuring a few of my bacon competitors and me, the list of Top Ten WFC 2015 Official Scores, and my winning recipe for American Red Snapper Bacon Mushroom Hash and Parsnip Porridge.

Top Ten winners, in all the categories are pre-qualified to compete at the World Food Championships 2016. I’ll be returning as a veteran “Food Sport” athlete to compete in the Bacon category and ready to take home a 1ST place win in the next Super Bowl of food sport…. World Food Championships 2016!

World Food Championships 2015 Bacon TOP TEN

KC Quaretti and Rebecka Evans Top Ten Round WFC Bacon 2015

American Red Snapper Bacon Mushroom Hash and Bacon Parsnip Porridge
Serves 4
Perfectly cooked American Red Snapper, accompanied by a crisp mushroom hash, in a creamy bacon parsnip porridge; makes for the perfect bite of comfort food. The woody favors of the crispy sautéed mushrooms are the perfect crunch paired with the creamy parsnip bacon broth. American Red Snapper is cooked to perfection with just a hint of salt and served with a thyme and lemon compound butter. My recipe placed me 4th in the Top Ten of World Food Championships 2015 Bacon Category.
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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
  1. 1 3 pound whole American Red Snapper
  2. 1 pound Applewood Smoked Wright Brand Bacon, divided
  3. 2 large 1 large russet potato, skins on (about 2 cups) peeled and diced Optional: Penobscot Potato Skins
  4. 4-5 parsnips, (about 1/12 cups) peeled and diced
  5. 1 ear fresh corn
  6. 1 cup canned creamed corn
  7. 2/3 cups chopped leeks, white part only
  8. 5 clove garlic, minced, divided
  9. 1 cup Challenge European butter, divided
  10. 2 cups chicken stock, plus 1/2 cup more if necessary for consistency
  11. 1/2 cup heavy cream
  12. 3 cups mixed mushrooms (Enoki, Shiitake, Beech) cleaned and rough chopped
  13. 1/2 medium onion diced
  14. 3 tablespoons olive oil, divided, and more if needed,
  15. 2 cups vegetable oil for frying,
  16. Juice from 1/2 lemon
  17. 3 tablespoon fresh thyme, divided
  18. 1 tablespoon fancy pimientos, chopped
  19. 6 each, whole okra, sliced
  20. 1/2 cup corn meal
  21. salt and pepper to taste
For the American Red Snapper
  1. Scale and clean whole red snapper, leaving skin on. Optional: remove skin
  2. Cut into 4-3 once portions, dry fish with paper towel. Season with salt and pepper
For the American Red Snapper
  1. To make compound butter, combine 1 1/2 sticks room temperature butter, juice from 1/2 lemon, 2 tablespoon fresh or dried thyme. Refrigerate until ready to use
  2. In a medium sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter
  3. Place seasoned American Red Snapper skin side down in hot pan and cook on first side for 3 minutes, gently flip fish and cook until done. Remove fish from pan and rest until ready to plate
For the Bacon Corn Porridge
  1. Cook 1/2 pound diced Wright Brand Bacon in a saucepan over medium heat until crisp, remove bacon and set aside (reserve out 1/4 cup cooked bacon crumbles for garnish)
  2. Pour off bacon fat
  3. Cut fresh corn from cob
  4. In the same pan, dry roast fresh corn, remove from pan and set aside
  5. Add 1 tablespoon butter
  6. Chop leeks using white parts only, sauté leeks, and garlic until translucent
  7. Add chicken stock and deglaze pan
  8. Add diced Penobscot potatoes, and diced parsnips
  9. Cook until potatoes and parsnips are fork tender
  10. Using an immersion blender, blend potato and parsnip until smooth
  11. Add creamed corn and fresh roasted corn, add additional stock if mixture is too thick (should be the consistency of clam chowder) bring to a boil, cook for 2-3 mounts
  12. Reduce heat, and simmer over medium heat until ready to serve, about 30 minutes
  13. About 5 minutes prior to serving stir in, 1/2 cup heavy cream, cook another 2-3 minutes
For the Bacon Mushroom Potato Hash
  1. Using two sauce pans, prepare mushrooms and potatoes separately, you will combine later.
  2. Rough chop mushrooms
  1. In a medium statue pan, melt 1 tablespoon olive oil and 1 tablespoon butter over medium high heat
  2. Add mushrooms and sauté until juices release
  3. season with salt and pepper, taste
  4. Continue cooking until mushroom are caramelized, add more oil as necessary, cut the heat and set aside until ready to combine
  1. In separate sauce pan, cook remaining 1/2 pound bacon until crisp, remove bacon and set aside, remove excess bacon fat.
  2. Add 1 tablespoon olive oil and 1 tablespoon butter to pan
  3. Cook diced onion, and potatoes for 15 minutes or until crispy and caramelized, season with salt and pepper. Taste for seasoning.
  4. Add 2 tablespoons chopped thyme and stir to combine.
  5. Combine cooked mushrooms with cooked potatoes and cook over medium heat until all ingredients are hot. Cut heat to low
  6. Okra: In a small bowl, combine corn meal, 1/4 teaspoon salt, 1/4 teaspoon pepper. Slice Orka in half, lengthwise, dredge in corn meal mix. Add 1 vegetable cup oil to pan and sauté over medium heat until crisp. Light salt and use for garnish
To Plate
  1. Divide hash into half of each bowl/plate
  2. Pour porridge in the other half of bowl/plate. Some of the porridge will run into the hash, this is ok
  3. Place a piece of cooked American red Snapper over the plated ingredients.
  4. Place a teaspoon of compound butter on top of each fish filet, right before serving
  5. Garnish with chopped bacon crumbles, fresh chopped thyme, lemon zest and slices of lemon and chopped pimientos
At Home with Rebecka http://athomewithrebecka.com/

American Red Snapper

2015 Bacon World Food Championships American red Snapper with Wild Mushroom Hash and Parsnip Bacon Porridge. Winner 4th in the World  

World Food Championships 2015 – OFFICIAL TOP 10 SCORES




 Official Scores                                                           
Place Competitor Signature Dish Structured Build Round 1 Top 10 Final Score


Mirbeau (Coe, Stephen)







Cuisine with Colleen (Curley, Colleen)







Sugarfire Smokehouse (Johnson, Mike)







At Home with Rebecka (Evans, Rebecka)







Katherine Foster (Foster, Katherine)







Apple Valley BBQ (White, Justin)







Q Borough Culinarians (Ashby, Adrian)







Farleys (Trumpold, Elizabeth )







Blazin’ Blues BBQ (Richard, Dan)







Two Smokin Guys,NY (Galuski, Dave)







Bacon Wrapped Prawns with Tarragon Lemon Roasted Sweet Potato and Parsnip

Bacon wrapped prawns are a delicious, elegant main dish. This seafood recipe will delight your taste buds!
Saucy Mama Prawns and Filet

Bacon wrapped prawns with tarragon lemon roasted sweet potato and parsnip is my last recipe installment for the 2015 Saucy Mama Recipe Contest. The winner of the Saucy Mama Recipe Contest was announced June 10, 2015. Unfortunately, I didn’t get the Golden Ticket. 🙁

I have to admit, it was a difficult loss for me, but I feel fortunate to have been chosen to compete in the first place. Thanks again, Barhyte Specialty Foods and Saucy Mama  for including me in the first 25 contenders.

Merry Graham from Merry Cooking won with the contest her delicious In-or-Out Ham and Cheese Melts.  Congratulations, Merry! You’re the sauciest mama! Best of luck to you at the 2015 World Food Championships. 

As you can see from the photo above, I created Bacon Wrapped Prawns with Tarragon Lemon Roasted Sweet Potato and Parsnip, to go with the Saucy Mama Creamy Horseradish Filet Mignon with Hot Raspberry Dressed Broccoli Rabe and Sugar Plum Tomato Sauté.

I originally planned to create a surf ‘n turf meal for the competition. However, each recipe was so delicious, not to mention, the recipe title was ridiculously long, I decided to let each recipe stand on its own. Sadly, I also forgot to include the product in the photo, rendering both recipes unusable for the contest. UGH! One day I will learn! 

Creating recipes and competing in cooking contests is a love hate relationship for me. So much time, effort and money goes into each dish created and with that, so goes all of my heart.

A roller coaster ride of crazy ups and downs, begins the moment you’re chosen to compete. First, I’m ecstatic with energy, filled with anticipation as my mind races to put together something new and wonderful for the judges. It’s almost like a holiday when the mailman drops off the products the host company provides to create that perfect dish, and taste testing brings a whole new meaning to excitement, and the possibilities for a winning recipe.

In the end, I’ve spent days if not weeks, creating, cooking and photographing the dishes, and then more time spent editing photos, writing, editing and rewriting the recipe post, and then rewriting it again. On the good days, it all flows like butter, but on other days, you forget to put the product in your food shot and have to start all over again, or choose to move on to a new recipe. These are the days you aren’t sure you’ll make it, but you press on in hopes of winning the Golden Ticket. 

Then… we wait for the winner to be announced, and we all know there can only be one winner. 

On a side note: I’m blessed to have time during the day to devote to recipe creation and competitions. Some of the competitors work full-time jobs and have to create recipes in their off hours.  We really love this or we wouldn’t do it, right?

Bacon Wrapped Prawns #SaucyMamaStyle

The good news: despite not winning the contest, I created some amazing new recipes which include this stunning bacon wrapped prawns recipe.

Made with    Tarragon Lemon Mustard, used to marinate the vegetables, and  Hatch Green Chili Mustard, used to marinate the bacon wrapped shrimp.

This recipe is a keeper and one you need to try because it’s off the chain! 

I’ve devoted an entire PAGE  to recipes. Click the PAGE link if you’d like to see my entry for the competition and my other Saucy Mama recipes. 

To the other 23 amazing home cooks that put just as much time and energy into your dishes, I send you my best. Again, Congratulations to Merry, you rocked it!! 

Bacon Wrapped Prawns with Tarragon Lemon Sweet Potato and Parsnips
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 6 large prawns
  2. 1 9 ounce jar Saucy Mama Hatch Green Chili Mustard (divided)
  3. 1/2 pound bacon
  4. 1 9 ounce jar Saucy Mama Tarragon Lemon Mustard (divided)
  5. 3 large sweet potatoes
  6. 6 parsnip
  7. 2 tablespoons fresh tarragon
  8. 1 tablespoon olive oil
  9. salt and pepper to taste
For the Vegetables
  1. Preheat oven to 425 degrees F.
  2. Wash and peel vegetables
  3. Cut vegetables into long strips, about 1/4 inch thickness
  4. In a medium mixing bowl combine, 1 tablespoon olive oil and 3 tablespoons Saucy Mama Tarragon Lemon Mustard, mix to combine. Chop tarragon and add to mixture, toss to coat vegetables
  5. Spray a grill pan with cooking oil
  6. Arrange vegetables on grill pan and cook at 425 F. for 15-20 minutes, turn every 5-6 minutes
  7. Bake until golden browned and grill marks appear on all sides
For the Prawns
  1. Peel the prawns and rinse, pat dry
  2. Season prawns lightly with salt and pepper
  3. Brush each prawn with Saucy Mama Hatch Green Chili Mustard (about 1/2 teaspoon each)
  4. Remove bacon from package
  5. Wrap one piece of bacon around each prawn, brush each bacon wrapped prawn with Saucy Mama Hatch Green Chili Mustard
  6. Using the same grill pan, arrange bacon wrapped prawns a few inches apart
  7. Cook in hot oven for 6 minutes on one side, turn prawns and cook additional 5-6 minutes on the other side or until bacon is crisp. To keep the prawns from over cooking a hand torch can be used to crisp the bacon after removed from oven
  1. Serve prawns with tarragon roasted vegetables and additional Hatch Green Chili Mustard
At Home with Rebecka http://athomewithrebecka.com/

Tarragon Lemon Mustard Roasted Sweet Potato and Parsnip

Saucy Mama Bacon Wrapped Prawns