Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #2

Are You a Master Baker or Disaster Baker? Contest and Giveaway

My bake along challenge began last week with Recipe #1 Mocca Meringues Ice Cream Cake. You can find Manuela’s recipe and my recreation HERE. You can also view all the contestant submissions in the Woobox Gallery link at the bottom of this post.

The requirements for this week’s challenge are the same as Recipe #1; and are as follows: bake the next recipe in the challenge series then take a photo of your “Masterpiece or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and is also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the duration of the contest. 


In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for  ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.




Manuela's Cream Cake

BLØTEKAKE ( NORWEGIAN CREAM CAKE) by Manuela Kjeilen. All photos courtesy of, Lise Sternersen,and created by Manuela Kjelien (unless otherwise noted).

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rule HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to each of the recipes. Below is what Manuela said about Recipe #2:

The second recipe is a Bløtekake (Norwegian Cream Cake) typical of a cake you would see at bakeries in Norway! Contestants can just fill it with strawberries rather than all of the fruits that I used. This is how we do cakes in Norway and I love this cake.

Manuela you’re so right! Norwegians really know how to make a delicious cake! This  beautiful cake is filled will all my favorite things: pastry cream, mascarpone whipped cream, chopped walnuts, dark chocolate, and a mixture of fresh fruits.  This fabulous recipe is perfect for any summertime gathering, but would look great at your red, white, and blue 4th of July party. I love that the American and Norwegian flags share the same colors! 

Some Thoughts on My Second Bake 

I feel more accomplished as a baker after the first challenge last week. I’ve had less anxiety about making a traditional sponge for the Norwegian Cream Cake;  yet I worry about my lack of  technique  in the decorating department.  I’ve never made a layered cake that didn’t look like the Leaning Tower of Pisa;  plus I suffer from a lack of understanding when it comes to executing the perfect slice.  

The use of acetate or plastic cake collar is a new technique for me as well. If you don’t own acetate cake collars, you can substitute with heavy plastic wrap and use large spring form pans and outer clamping ring for the adjustable cake ring step. 

This is going to be a fun bake, and I hope  you all will bake along.

So now that you’ve seen the STUNNING photo of Manuela’s BLØTEKAKE  (NORWEGIAN CREAM CAKE) (see photo above), say hello to my rendition:

Cream Cake by Becka


You’ll notice my piping on the sides of the cake are too close together, jagged, and don’t look finished where the cake top meets the piped sides. You’ll also see that the top of my cake resembles a mosaic or road map  rather than the 6 perfect triangle slices on Manuela’s cake.  My rendition of the cake is pretty, but not correct if we’re trying to replicate Manuel’s recipe. My decoration looks more like a mosaic than Manuela’s 6 perfectly piped triangles 

Rebecka's Cream Cake2


Rebecka's Cream Cake Slice 1

Leaning Tower of  BLØTEKAKE  (NORWEGIAN CREAM CAKE) by Rebecka Evans

My slice is leaning to the side as it almost fell onto  the floor on its way from the cake to the plate.

Manuel’s recipe offers the option to use 8 or 9 inch springform pan or two – 3X8 – inch round baking tins, or 10 -inch springform pan. Recipes for both options are listed.  I opted to use a 10  inch springform pan to bake my sponge. I over baked the cake (again), so I had to use more orange juice on the slices to moisten them. I also used an additional 4 cups of heavy cream to make my whipped icing. Finally, I used Manuel’s Vanilla Frosting made with mascarpone. You can use your own favorite recipe for whipped icing, or you can find Manuela’s recipe HERE

I love the color and textures of this cake. The vanilla cream is the best I’ve ever made. I could eat an entire bowl of the luscious cream in one sitting. The decadent whipped cream tastes so fresh, and is the perfect cover for my mistakes despite my messy execution. My rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE isn’t a “masterpiece,” but it’s not bad for my second bake. 


  1. You will need a 9-inch spring form pan, parchment paper, cooking spray, a metal and plastic cake collar, and acetate film. I found the metal adjustable collar and acetate cake collars at a local baking shop.  Acetate is sold per piece in large sheets. If you don’t care to spend money on a metal adjustable cake ring, you can use the clean, dry ring from a springform pan. (You can watch Manuela’s Video HERE to get a better idea of this technique)
  2. You will need medium disposable piping bags and a Wilton 1 M piping tip.
  3. When the recipe calls for chopped dark chocolate, I used my favorite dark chocolate bar which is 70% cocoa.
  4. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”
  5. The recipe calls for 2 cups whipped cream to fill the cake. I made an additional 4 cups of whipped cream to decorate my cake using Manuela’s Mascarpone Whipped Frosting. You can find the recipe HERE

I have pushed myself to work outside my comfort zone and I’ve just added two more delicious recipes to my baking repertoire: Norwegian Sponge Cake and Vanilla Pastry Cream. The list keeps getting longer and my skills are growing with every delicious recipe. 


Serves 8
BLØTEKAKE ( NORWEGIAN CREAM CAKE) Photo is Rebecka's rendition of Manuela's recipe
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Cook Time
20 min
Cook Time
20 min
  3. 1/3 CUP ORANGE JUICE (I used about 1 cup)
  9. 1 CUP CHOPPED WALNUTS (optional)
  1. 2 CUPS (500 ML) WHOLE MILK
  3. ⅜ CUP (85 G) SUGAR
  1. Start by making the vanilla cream some hours before and put it in the fridge
  1. In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
  2. Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
  3. Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
  4. As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
  5. Whisk in remaining milk into yolks and return entire mixture to saucepan.
  6. Place over medium heat and whisk frequently until the mixture begins to boil.
  7. Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
  8. Remove the pan from the heat.
  9. Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
  10. Whisk in the butter.
  11. With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
  12. Lay a sheet of plastic wrap directly over the vanilla cream.
  13. Allow it to cool to room temperature, then refrigerate for a few hours.
  14. When ready to use, loosen the cream with a spatula or whisk.
  15. Pastry cream should be refrigerated and used within 3 days of making.
  1. Make the sponge cake in a 24 cm or 25 cm ( 9-inch or 10-inch springform)
  2. Preheat oven to 350°F (180°C). Grease the bottom of three 8– inch (20 cm) round cake pans and line with parchment paper; Or if you prefer you can use an 8-inch spring-form pan line bottom with parchment paper and spray.
  3. In a medium bowl, sift the flour and cornstarch or if you use potato starch, and set aside.
  4. In the bowl of a standing mixer, fitted with the whisk attachment, beat the eggs and sugar on low-medium speed for 1 minute.
  5. Increase the speed to medium, and continue beating for 5 minutes.
  6. Add water or buttermilk and beat for another 1-5 minutes on medium-high speed.
  7. Add vanilla bean paste, and beat for one minute more.
  8. The batter should be very thick. When the whisk is lifted, the batter should ribbon from it back into the batter in the bowl.
  9. Pour the batter into a large wide bowl.
  10. Sift in half the flour mixture. Use a large silicone spatula to stir and fold until only a few streaks of flour are visible.
  11. Repeat with remaining flour mixture. Make sure to maintain the batter’s volume while folding;
  12. it is important to not deflate the batter.
  13. Pour the batter into the prepared pan or pans using a spatula to distribute batter evenly.
  1. 20 minutes → 3 x 8-inch pans, always check with a cake tester
  2. 30 minutes for → One springform 9-inch (24cm), always check with a cake tester
  3. Bake the first two cakes on the middle rack of oven until a cake tester inserted into the center comes out with a few crumbs
  4. Let the cakes cool in the pan on wire racks for 10 minutes.
  5. Use a knife to loosen the sides of the cakes and carefully turn them onto wire racks. Peel off the parchment paper and let cool completely.
  6. Use a sharp knife and scrape away any dark crust on the sides, optional
  7. If you baked this cake in one springform, Cut the cake into 3 even layers.
  8. Place the first cake layer on a silicon mat or parchment paper and place it on a baking sheet that fits into a fridge!
  9. Drizzle the first cake layer with some orange juice, or milk.
  10. Add raspberry jam, use one with a good quality ( homemade = best) with an offset spatula just spread it all over the first cake layer.
  11. Add the vanilla cream, and spread it all out on the first layer.
  12. Add whipped cream, with an offset spatula spread it all over the cake layer.
  13. Add chopped dark chocolate and walnuts.
  14. And add fruit of your choice, I used mango, banana, strawberries, raspberries.
  15. Add a little more cream on top, so the next cake layer stays in place.
  16. Place the second layer on top, If you have packed your cake with loads of yumminess, it might come out on the side.
  17. If that happens just take your offset spatula and lift the cake layer and push it in the cake.
  18. Repeat the same thing as the first cake layer.
  19. Put a cake collar ( that´s a plastic film for assembling cakes used inside the cake ring, and place a cake ring around the cake.
  20. Add the last layer, leave it in the fridge some hours to firm up.
  21. Decorate the cake with some more whipped cream and if you wish to decorate the top with some more fresh fruit!
  22. Hope you are going to love it, with love from Norway.
At Home with Rebecka
Now it’s your turn to bake your “Master or Disaster” piece and post a photo of your completed dish to the Woobox link below by July 15, 2018 Midnight CST.


For a list of 6 handpicked recipes and the Official Rules click HERE

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

IMPOSSIBLE Shepard’s Pie with Puff Pastry Lattice – Chef’s Roll Challenge

Make it POSSIBLE with IMPOSSIBLE Burger  – Chef’s Roll Challenge

Shepard’s Pie with Puff Pastry Lattice


Chef’s Roll teamed up with Impossible Foods to give its members an opportunity to be [a part of] cutting-edge culinary progress. [One hundred] chefs were shipped Impossible Food’s groundbreaking plant-based meat in order to show off its limitless possibilities.”  

I was lucky enough to be one of the one-hundred chefs chosen to try out the Impossible Burger. I made a delicious Shepard’s Pie with Puff Pastry Lattice, which unfortunately wasn’t chosen as a winner.

Impossible Burger Shepard's Pie Recipe

As a competitive food sport enthusiast, it’s easy to second guess everything when your dish isn’t a winner. I begin to wonder “did I style the recipe well enough,” or “did I showcase the sponsors product clearly?” I always ask myself, “what could I have done differently to have my recipe chosen as a finalist or winner of this challenge?”  This recipe was no different, and I honestly don’t think I showcased the product well enough this time. Regardless I’m happy that even though my recipe wasn’t picked,  I had the honor of testing this crazy-good product. It actually looks and tastes like “real” beef. 

Making a Better Burger

A core part of our mission is to make delicious meat sustainably — bypassing animals and making it directly from plants. We’ve spent more than six years studying animal meat at the molecular level to discover how it “works”–-how it handles and cooks, and especially how it produces the flavors and textures people love.

Our first product, the Impossible Burger, uses 75% less water, generates 87% less greenhouse gases, requires 95% less land and 100% fewer cows. It delivers the same protein and iron as a burger made from a cow — but its protein comes entirely from plants, and it’s produced without the use of hormones or antibiotics, does not create a reservoir for dangerous pathogens, and contains no cholesterol or slaughterhouse contaminants. If everyone who eats beef burgers today chose Impossible Burgers instead, the positive impact on our planet and global health would be profound.

But some people have asked us if the Impossible Burger is too similar to a burger from cows. They wonder whether people who regularly eat our burger might experience the same long-term health risks associated with a diet rich in red meat from mammals.

We are confident the answer is no. And here’s why…Click HERE  for the rest of the article

Impossible Burger

I opened my package of Impossible Burger and gave it a thorough inspection. I was skeptical about its “meat like” appearance. The product smelled less like beef and more like plants; which is expected since its 100% plant-based product. I wondered how a carnivore like me could stomach cooking the stuff, and what I found surprised me. 

At first touch I was skeptical of the texture of  Impossible Burger, but then I thought to myself: raw meat is really no different than this stuff.” It’s funny how our minds trick us when we are trying something new.

Since this was my first time using the Impossible Heme Plant-Based Burger, I wanted to make an everyday meal to see how closely the product mimics real burger. I decided on one of my family’s favorites meals – Shepard’s Pie with Puff Pastry Lattice. It’s very rare for this carnivore to find a meat substitute that’s worth eating, but after tasting the product that changed. I was blown away by the consistency and flavor of the Impossible Burger; not to mention the beautiful caramelization during the browning process. My mind was blown by the authentic flavor of the Impossible Burger.

Impossible Shepard’s Pie with Puff Pastry Lattice
Serves 4
Since this is my first time using the IMPOSSIBLE Heme plant based burger, I wanted to make an "everyday meal" to see how closely the product mimics " real" burger. I decided on one of my family’s favorites meals... Shepard’s Pie with Puff Pastry Lattice. It's very rare for this carnivore to find a meat substitute that's worth eating but today that reality changed. I was blown away by the consistency and flavor of the IMPOSSIBLY Burger not to mention, the beautiful caramelization during the browning process. My mind was blown by the authentic flavor of the IMPOSSIBLE Burger.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. 1 17.3-ounce package frozen puff pastry
  2. 2 pounds ground IMPOSSIBLE Burger
  3. 1 onion, medium chopped
  4. 1 carrot, medium chopped
  5. 1 red pepper, medium chopped
  6. 2 celery stalks, medium chopped
  7. 5 cloves garlic, minced
  8. 1 8-ounce package baby Bella mushrooms, stems removed, and sliced
  9. 1/4 cup flour
  10. 2 tablespoons butter, divided
  11. 3 1/2 cup chicken stock, divided (substitute vegetable stock)
  12. 1 tablespoon fresh chopped thyme
  13. 1 tablespoon fresh chopped rosemary
  14. 10 small potatoes, sliced
  15. 1 12-ounce bag frozen peas
  16. 1 egg, (egg wash, 1 egg, 2 tablespoons water)
  1. Heat oven 425
  2. In a large sauce pan brown 2 pounds IMPOSSIBLE Burger in 1 tablespoon olive oil over high heat
  3. Remove meat from pan and set aside on a plate
  4. Add 2 tablespoon butter to pan and sauté, carrots, onions, garlic, mushrooms, red pepper and celery for 8 minutes or until vegetables are just softened. Season with pinch of sea salt and black pepper
  5. Make a roux. Heat butter in a small sauce pan add. Cook stirring for 3-5 minutes. Turn off the heat and set aside
  6. Add 2 cups chicken stock, sliced potatoes, and herbs to the cooked vegetable mixture. Simmer over medium heat for 20 minutes or until potatoes are tender. Add roux and stir until mixture is thickened.
  7. Butter 2-9-inch baking dishes or a cast iron pan. Equally divide cooked IMPOSSIBLE Burger into the bottom of prepared baking dishes.
  8. Spoon equal amounts of the thickened vegetable mixture over the IMPOSSIBLE Burger. Divided peas equally and sprinkle over vegetable layer. Pour 1/2 cup chicken stock into each pie dish for added moisture.
  9. Cut puff pastry into 1/2 inch strips. Create a lattice over the pie by adding 5 strips of puff pastry about 1 inch apart on top of the pie filling, horizontally. Add 3-4 more strips vertically alternating pieces to create lattice by peeling back the 2nd and 4th strips first, then peel back 1st, 3rd, and 5th, strips and add another strip of pastry. Continue until lattice is complete.
  10. In a small bowl whisk 1 egg and 2 tablespoons water for egg wash. Brush puff pastry with egg wash and bake at 425 degrees for 30-40 minutes or until pasty is golden brown.
At Home with Rebecka


To see the contest winning recipes click HERE

Chicken Egg Foo Yung Recipe

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

Chicken Egg Foo Yung

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

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

Chicken Egg Foo Yung


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

Egg Foo Yung


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

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

Minced Chicken and Pork Egg Rolls

Press Release: Oregon State Fair – Award winning home cook, ‘Rebecka Evans

Oregon State Fair-Red Beet Risotto with Hazelnut Encrusted Goat Cheese

Media Press Release: Look who will be at the Oregon State Fair in four weeks doing a cooking demonstration…- 

Food network Clash of the Grandmas

Food Network Clash of the Grandmas Photo courtesy of Food Network

Come visit the Explore Oregon Stage in the Columbia Hall building on September 4th, 2017 and watch as Rebecka shares about her Rose Petal Jelly and makes a stunning dish, RED BEET RISOTTO with HAZELNUT ENCRUSTED GOAT CHEESE

Rebecka Evans is an award-winning home cook, food blogger, and an avid food and nature photographer. Rebecka lives in the Houston suburb of Pearland and is happily married to her sweet husband Blake. Blessed with five children, this proud “Papa and Gamma” also have four beautiful granddaughters, and one grandson. Rebecka began entering food competitions at the age of twenty-five and began her food blogging journey seven years ago on her website Rebecka will be returing to WFC 2017 as the newest memeber of Team Saucy Mama after winning First Place in the Elite Qualifyer Sponsored by Barhyte Foods; and will be competing in the Bacon catagory. Rebecka recently won Food Network’s Clash of the Grandmas “Home Sweet Grandma,” taking home her largest cash prize of $10,000. Rebecka is also the winner of the Gilroy Garlic Recipe Cook-Off, taking 1st Place at Gilroy Garlic Festival 2016 with her Garlic Goat Cheese and Bacon Soufflés. Total cash prize $5000.00 and the coveted Gilroy Garlic Crown! Rebecka holds the title of 4th Place Bacon World Food Championship 2015 and is the First Place winner of the 2015 World Food Championships Blogger Summit “Food Fight Write!” Total cash prizes equaling $3000.00 World Food Championships Food Network Saucy Mama

The Oregon State Fair is rated 8th in the Country by Huffington Post. It will be such a joy to experience it in person. Stay Tuned for my updated recipe for Red Beet Risotto with Hazelnut Encrusted Goat Cheese featuring locally sourced produce, goat cheese, hazelnuts, and Saucy Mama’s Champagne Honey Mustard. If you can’t wait to make the recipe check out this one: Red Beet Risotto with Grilled Chicken and Roasted Vegetables 

Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce Sandwich-RECIPE #2

Jibarito is a Puerto Rican style sandwich, made with flattened, fried green plantains instead of bread. This Jibarito sandwich recipe is packed with flatiron steak, bacon jam, and spicy hot sauce!


Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce Sandwich-RECIPE #2

Saucy Mama 2016 logo
The Submission Window is now OPEN for the Saucy Mama’s 2016 Recipe Contest. Hosted by Barhyte foods a PREFERRED QUALIFYING EVENT for the World Food Championships.

Pendleton, Ore. (March 3, 2016)- Barhyte Specialty Foods is excited to announce the creation of “Team Saucy Mama”, which will be competing at the 2016 World Food Championships (WFC) in November in Orange Beach, Alabama. The team is made up of some of the most extraordinary home cooks in the US, and each one is striving to compete in the Final Table at WFC, where one person is crowned World Food Champion and receives a $100,000 grand prize.

Saucy Mama has offered three competitor spots on the team. Two of these spots are already claimed, as last year’s WFC Saucy Mama competitors earned their way to the Top 10 round and were prequalified to compete again this year.

Only one spot remains on Team Saucy Mama with 25 of the Sauciest home-cooks are vying for coveted LAST SPOT!

Thank you TEAM SAUCY MAMA for choosing me I as one of the top 25 to compete for the LAST SPOT!!!

So what does the Saucy Mama Recipe Contest champion win?

  • A World Food Championship Golden Ticket
  • WFC registration and entry fees paid for 2016 WFC
  • $1000 Travel Stipend: for WFC expenses (Nov. 8-15)
  • $200 Spending Cash: to have FUN in Orange Beach Alabama

Most importantly…a First Place win with Team Saucy Mama offers home-cooks like myself, the ability to vie for cash prize(s) to offset the cost associated with Food Sport. Thank goodness for Sponsors that offer WFC Preferred Qualifier Contests!!

In addition to competing for a place on Team Saucy Mama, Team Just A Pinch has invited me to return to represent them at the 2016 Bacon World Food Championships, in Orange Beach, AL. They have offered to pay my entry fees as a result of my 4th place win in last years competition ($300.00). Thank you Just A Pinch!!

Since I’m competing in the Bacon Category again this November, you’ll notice a BACON recipe theme throughout all of my WFC Contest recipe submissions.

Jibarito Flatiron Steak Sandwich

Jibarito Flatiron Steak Spicy Sauce

My SECOND recipe submission for the coveted LAST SPOT on Team Saucy Mama…

Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce Sandwich

Category: BACON or STEAK

The jibarito (pronounced hee-bah-ree-to), is a Puerto Rican style sandwich made with flattened, fried green plantains instead of bread. Traditionally served with garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common. (SOURCE: Wikipedia)

Jibarito Smash1

Making Plantains for Jibarito Sandwich

My version of the Jibarito utilizes three (3) Saucy Mama products that make this bread-less sandwich, a mouthful of amazing!

  1. Saucy Mama Backyard Brat mustard adds delicious grainy kick to the delectable bacon jam.
  2. Orange Habanero Wing Sauce is combined with
  3. Lime Chipotle Marinade to act not only as the Flatiron Steak marinade, but to build a super flavorful spicy hot sauce for the final touch!

This Jibarito is the BEST sandwich creation I’ve ever made or tasted!! I hope you like it as much as I do!!

History of the Jibarito

Chicago restaurateur Juan “Peter” Figueroa introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996, after reading about a Puerto Rican sandwich substituting plantains for bread. The name is a diminutive of Jíbaro and means “little yokel”.

The sandwich’s popularity soon spread to other Latin-American restaurants around Chicago, including Mexican, Cuban and Argentinian establishments, and jibaritos now can be found in some mainstream eateries as well.

Related sandwiches
Other Latin American sandwiches served on fried plantains predate the jibarito. They include a Colombian cuisine specialty called a patacones and a 1991 invention by Jorge Muñoz and Coquí Feliciano served at their restaurant, Plátano Loco, in Aguada, Puerto Rico. Source: Wikipedia

Jibarito Flatiron Steak with Spicy Sauce

smashed plantains for a Jibarito

Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce
Serves 2
The jibarito (pronounced hee-bah-ree-to), is a sandwich Puerto Rican Style sandwich made with flattened, fried green plantains instead of bread, garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common. It's difficult to take a traditional comfort food from any country and make it better than the original but that's exactly what happened with this recipe creation. This is the BEST sandwich creation I’ve ever made or tasted!! Three (3) Saucy Mama products take this dish over the top with flavor and style. Saucy Mama Backyard Brat Mustard adds a super grainy mustard kick to the delectable bacon jam. Orange Habanero Wing Sauce is combined with Lime Chipotle Marinade act not only as the Flatiron Steak marinade but build a super flavorful spicy hot sauce for the final touch.
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Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Prep Time
10 min
Cook Time
25 min
Total Time
25 min
  1. 2 green plantains
  2. 1/4 cup coconut oil
  3. ¼ cup vegetable or peanut oil
  4. 1/2 pound of Flatiron Steak, marinated and Grilled (cut very thin sliced)
  5. 1/2 red onion
  6. 1/2 tsp. salt
  7. 1/2 tsp. pepper
  8. 1/2 tsp garlic (or to taste)
  9. 1/2 avocado
  10. sliced tomato
  11. lettuce
  12. 1 bunch cilantro
  13. ¼ cup cotija cheese
  1. ¼ cup Saucy Mama Orange Habanero Wing Sauce
  2. ¼ cup Saucy Mama Lime Chipotle Marinade
  3. 1 teaspoon minced garlic
  4. ½ teaspoon cayenne pepper
  5. Juice from 1 whole lime
  6. ¼ cup olive oil
  7. Salt and Pepper
  8. 1 tablespoon Chopped fresh cilantro
  1. 5 slices thick cut bacon (about ¼ pound)
  2. 1 medium white onion, sliced thinly
  3. 1 tablespoon brown sugar
  4. 1 heaping tablespoon Saucy Mama Backyard Brat Mustard
  5. 2 tablespoon water
  1. ¼ cup hot water
  2. ¼ cup butter
  3. ¼ cup Saucy Mama Habanero Wing Sauce
  4. ¼ cup Saucy Mama Chipotle Marinade
  5. Reserved marinade (from what is left after marinating the steak
  1. MEAT
  2. Season Flatiron steak with marinade, for at least 15 minutes at room temperature. Can be marinated overnight. (While steak is marinating, make plantains) Remove meat from marinade and cook on hot grill until medium rare. Rest for 10-15 minutes before slicing very thinly.
  3. Be sure to reserve leftover marinade from meat for sauce!
  5. Heat up the mixture of coconut and vegetable oil in a medium pan, temperature staying around 325 degrees. Peel your plantains by scoring each side lengthwise, to the flesh with a sharp knife. Plantains are very forgiving so don’t worry if you cut into the flesh. Cut them in half, and add them to the hot oil. (If making mini’s cut plantains in half again) Fry until they are golden yellow, about 2-4 minutes on each side. (greener plantains take a little longer to get soft but are better for the recipe) Using tongs, flip and move plantains around. Press the to see if it is soft enough to “smash”. If the plantain isn’t budging, leave in for a little longer. Remove from pan and drain on paper towel.
  6. Place plantains on a cutting board or flat surface. With a second cutting board, (I used a heavy cast iron skillet) push down on the plantains to flatten them. You can make them as thick or thin as you would like, but if you make them too thin… they may fall apart (1 /4 to 1/2 an inch thick) Once flattened, place plantains back into the hot oil to fry 2-4 minutes on each side. Once they start to brown, use tongs to remove plantains from the oil and place on paper towels to drain oil. For a super crispy plantain, cook longer.
  1. In a medium cast iron pan, cook 5 slices bacon till crisp. Remove bacon to plate and crumble or chop, reserve for later. Sauté sliced onions over medium heat in bacon fat until caramelized (about 10 minutes) add brown sugar, Saucy Mama Backyard Brat Mustard and cook for 5 minuets. Add 2 tablespoons hot water and return cooked bacon to pan. Cook additional 3-5 minutes until very thick. Remove bacon jam from pan and set aside until ready to use.
  1. Deglaze the pan with ¼ cup water, scrapping all the browned bits from the pan. Add leftover marinade, ¼ cup Orange Habanero Wing Sauce, ¼ cup Chipotle Lime Marinade, ¼ cup butter. Bring to a boil, reduce heat and cook for 3-5 minutes.
  3. Place the cooled plantains on a plate, spread each with bacon jam.
  4. Layer plantains with slices of thin cooked meat, onions, tomatoes, Avocado, cilantro and lettuce. Drizzle Spicy Hot Sauce over the top. Sprinkle crumbled Cotija cheese over each sandwich and top off with another slice of plantain to make sandwich.
At Home with Rebecka

jibarito...need one NOW!!

Jibarito…need one NOW!!

Campground Skillet Mexican Lasagna with Creamy Salsa -Del Real Foods Recipe Challenge 2016

Campground Skillet Mexican Lasagna with Creamy Salsa is a delicious Mexican recipe, cooked in a campground skillet with a variety of Del Real food ingredients.

Campground Skillet Mexican Lasagna with Creamy Salsa is a delicious Mexican recipe, cooked in a campground skillet with a variety of Del Real food ingredients.

Campground Skillet-Mexican Lasagna with Creamy Salsa

Del Real Foods Recipe Challenge 2016

‘Best Outdoor’  by Rebecka Evans

I’m competing in a non-voting challenge however, your comments and votes are always welcome. Check out my recipe on the Del Real Foods Contest page.

Del Real Foods convenient heat-and-serve dishes are the perfect solution for making delicious Campground Skillet recipes. Using a variety of my favorite Del Real Food Products, I pre-make three or four Campground Skillet Mexican Lasagnas to feed my family and friends.

The campground skillet Mexican lasagna is a delicious, authentic Mexican dish that can be cooked over an open fire or gas grill, and ready to eat in a matter of minutes. 

Taking only minutes to prepare, the authentic Mexican flavors hit the spot when cooking and eating by the campfire.  Del Real pre-cooked foods make cooking for your hungry campers a cinch and require only 30 minutes to bake to perfection

Once plans are set for camping, I get busy preparing the skillet(s) and freeze them for easy food packing. The frozen block-meals help in keeping other food(s) cold and can be kept safely in the cooler filled with ice, for up to two days before cooking.

Not going camping?

Enjoy Campground Skillet Mexican Lasagna with Creamy Salsa any night of the year prepared in your backyard grill or home oven.

My favorite part…the variety of skillet(s) are endless when cooking with Del Real Foods; just add fresh eggs to any skillet right before baking on the campfire and you have a delicious Mexican breakfast! 


Photo courtesy of Del Real Foods

Bloggers enter today! Del Real Foods is looking for the best tasting recipes made with our product as the base ingredient. Sign up today for a chance to win. Multiple recipe categories give you more chances to win.

We’re looking for recipes in the following categories ‘Best Kid-Friendly’ and ‘Best Outdoor’. All recipes will be judged on the following three criteria: best tasting, creativity and convenience to prepare. To determine a winner in each category, finalist’s recipes will be prepared, tasted and voted on internally by the Del Real Foods family and executive team.

Only the ‘Top Voted Recipe’ will be chosen by fans. To ensure you get as many votes as possible, you will be required to share the voting page link on your social media channels to encourage your followers to vote for your recipe.

There will be one winner per category (Best Outdoor, Best Kid-Friendly and Top Voted), totaling three total winners. Individuals may vote for one recipe, per day and must have a Facebook account in order for the vote to validate.
As a reminder, the ‘Top Voted Recipe’ is only one of the three different categories, therefore there’s multiple chances to win.  Last day to vote: June 5th, 2016 at 11:59 PM PST Hashtag: #BloggerRecipeChallenge2016

Campground Skillet Mexican Lasagna with Creamy Salsa

Campground Skillet Mexican Lasagna with Creamy Salsa
Serves 6
Prepare three or four lasagnas for your next camping trip using your favorite Del Real Food Products. Make them several weeks ahead and freeze for easy camping storage and food packing. The flavors are a perfect harmony any night of the year and can also be prepared in your backyard grill or home oven. Del Real pre-cooked foods make cooking for your hungry campers a cinch and require only 30 minutes to bake to perfection.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. Cooking Spray
  2. 1 24 ounce package Del Real Arroz Rice with Vegetables
  3. 1 24 ounce package Del Real Shredded Chicken
  4. 1 16-ounce container Del Real Fire Roasted Red Salsa
  5. 1 16-ounce container Del Real Fire Roasted Green Salsa
  6. 1 large package corn tortillas
  7. 4 ounces’ cream cheese
  8. 1 cup crushed tortilla chips
  9. 12-ounce package shredded Mexican style cheese
  10. 1 ½ -2 cups chicken stock
  11. 1 large tomato, chopped
  12. 1 avocado, chopped
  13. 1 small bunch fresh cilantro
  14. 1 lime, sliced
  15. ½ cup Mexican crumbly white cheese
  1. Preheat gas grill to 400 degrees F. (or cook over red hot campfire coals)
  2. In a large mixing bowl combine both salsas and 4 ounces of cream cheese. Using an immersion blender, blend well until the cheese is well incorporated and smooth.
  3. Prepare a cast iron skillet: lay two sheet of aluminum foil in a cross pattern into the cast iron skillet, pressing down into the bottom of the pan. Cut a large piece of parchment paper and lay over the foil, pressing down (parchment won’t stay in place until the chips are in the bottom).
  4. Spray both the parchment and foil with cooking spray and lay crumbled tortilla chips into the bottom of the pan. You should have a lot of excess foil and parchment hanging over the edge; this is good since we will be folding the foil over to make a package.
  5. Begin making the dish by layering corn tortillas over the crumbled chips, overlapping to ensure a good base/layer. Add ½ cup rice (Arroz) to the bottom layer, then about ¼ cup shredded cheese. Top this layer with about 1 cup creamy salsa.
  6. Top the rice and cheese layer with more corn tortillas to make the next layer.
  7. Add about ½ the bag of Del Real shredded chicken and top with more cheese and 1/4 cup creamy salsa.
  8. Once more, add corn tortillas to create the next layer.
  9. Add the remaining rice, chicken and its juices, and ¼ cup creamy salsa to this layer. Pour 1 ½ - 2 cups chicken broth over the entire surface of the dish. Broth will fill into the cracks and up to the sides of the skillet.
  10. Top the lasagna with a final layer of corn tortillas and remaining shredded cheese.
  11. Fold the foil and parchment over the ingredients to make a package/cover. If you have a cast iron lid, place lid on lasagna and bake in hot grill for 30 minutes.
  1. For best results: Preheat gas grill to 400 degrees F. Place covered dish on the main rack and lower the grill lid. DO NOT OPEN the grill for 30 minutes. If cooking over campfire coals: Ready the coals to red hot. Place a grate over the coals and cook the dish covered for 30 minutes. Remove lid to test for doneness. A Dutch oven is a great option for making this dish over a camp fire. Add hot coals to the top of the Dutch oven for even and faster cooking time.
  2. Garnish Mexican Lasagna with chopped tomatoes, chopped avocado, cilantro, a squeeze of lime and crumbled Mexican white cheese.
  3. Serve Mexican Lasagna with remaining creamy salsa and corn chips
  4. NOTES: This recipe is great when camping. It can be made several weeks ahead and frozen for easy storage and food packing.
How to Freeze
  1. Once you’ve layered your lasagnas and get them all tucked into the foil package, gently remove the package from the skillet and place in a gallon size zip baggie. Seal the baggie and freeze on a flat surface. The lasagnas will hold their shape and can be placed back into the cast iron skillet for cooking over the campfire, or on a gas grill. Just be sure to allow the pre-made/frozen lasagnas to come to room temperature before cooking to ensure 30-minute cook time.
  2. Prepare three or four lasagnas using your favorite Del Real products for a variety of pre-made campground dinners. I make recipes with beans, pork carnitas and flour tortillas as well as, a vegetarian selection for the non-meat eaters.
At Home with Rebecka
Campground Skillet Mexican Lasagna with Creamy Salsa

Campground Skillet Mexican Lasagna with Creamy Salsa in pan

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Campground Skillet Mexican Lasagna with Creamy Salsa