Grilled Asian BBQ Bone-In Ham with Ham Fried Rice

Frick's BBQ Ham

Ready for an easy holiday meal?

My first submission for the FRICK’S Blogger Recipe Challenge is your answer! 

ABOUT THE CHALLENGE

The “Frick’s Blogger Recipe Challenge” will only be open to the first 30 eligible bloggers who sign-up. There are three categories for the challenge; Appetizers, Center of the Plate and On the Grill. Bloggers are encouraged to participate in all three categories. One winner will be selected from each category and be awarded $500.00. The winning recipes from each category will then compete to see who becomes the $1,000.00 grand prize winner of the “Frick’s Blogger Recipe Challenge.”

My first entry for the Blogger Recipe Challenge is Grilled Asian BBQ Bone-In Ham with Ham Fried Rice, qualifying for the On The Grill Category. Made with an Asian BBQ sauce and served with easy ten minute Ham Fried Rice, the recipe can be on your table in less than 45 minutes.

In return for submitting a few contest recipes in the FRICK’S Blogger Recipe Challenge, Frick’s® Quality Meats sent me three of their smoked ham products: Bone-in Half Ham, Gourmet Sliced Ham, and Shingled (sliced) Ham. Frick’s Quality Meat products also include Sliced Applewood Quarter Ham and Turkey Drums.

Grilled Asian BBQ Bone-In Ham with Ham Fried Rice

  • Servings: 8
  • Difficulty: easy
  • Print

1 Frick’s Butt Portion Bone-In Half Ham

1 9.45 ounce jar hoisin sauce

1/2 cup ketchup

1/4 cup brown sugar

1 tablespoon yellow mustard

1 teaspoon soy sauce

pinch chili flakes

2 teaspoon ground pepper

For the Ham Fried Rice:

2 cups chopped ham (1 thick slice cut from ham before cooking)

4 cups “day old” cooked rice (I use the precooked version found in the rice isle at the grocery for easy prep)

2 tablespoons scallions, chopped

2 tablespoons vegetable oil, divided

1 teaspoon sesame oil

2 large eggs

1/2 cup chopped scallions white and green parts

1/2 cup sliced carrots

1/2 cup frozen baby peas

1 tablespoon brown sugar

1/3 cup soy sauce

pinch red pepper flakes

1/8 teaspoon ginger

salt and pepper to taste

DIRECTIONS:

Pre heat grill to medium (350-400 degrees)

Combine hoisin, ketchup, mustard, brown sugar, soy sauce and chili flakes in a medium sauce pan and heat till mixture begins to boil. Add the pepper and stir to combine, reduce heat, and keep warm.

Place the unwrapped ham in an aluminum foil lined disposable foil roasting pan

Ladle or brush  3/4 cups Asian BBQ sauce all over the ham and place ham cut side down. Tent the foil over the ham and cook for 40 minutes on the grill. Keep an eye of the grill temperature to maintain 350-400.

For the Ham Fried Rice

  • Heat a wok or large frying pan over medium high heat. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the hot pan.
  • Sauté 1/4 cup chopped onions and carrots for 3 minutes or until onions are translucent. Remove vegetables from pan to a small bowl
  • Add 1 teaspoon vegetable oil to pan and cook chopped ham until hot (about 3 minutes) stirring to heat through
  • Remove cooked ham to the same bowl as onions and carrots
  • Add 1 teaspoon oil to the wok. Cook 2 large eggs until yolks are just hard. Remove from pan and chop
  • Add brown sugar, sesame oil, soy sauce and 1/8 teaspoon ginger to the hot wok. Stir to combine, add pinch chili flakes and cook till bubbling
  • Return meat and vegetables to the pan. Add rice, and too to combine
  • Add peas and fried egg, stir to combine. Heat for 3 minutes and serve with chopped scallions, sliced grilled ham and more Asian BBQ Sauce 

 

You can order FRICK”S Quality Meats online

Website: https://frickmeats.com

Facebook: https://www.facebook.com/FricksQualityMeats/ 

Instagram: https://www.instagram.com/fricksqualitymeats/

 

Frick's BBQ Ham

 

Frick's BBQ Ham




Cranberry Margarita

Cap Cod Cranberry Recipe

 

Margaritas are my all time favorite cocktail, so when I was invited to compete in the Cape Code Select Blogger Challenge, I knew I had to make Cranberry Margaritas.

I’m enjoying this challenge so much because I’ve been given the opportunity to work with Cape Cod Select Frozen Cranberries. Their product is grown to exceed some of the industries highest standards as they are Non-GMO verified and hold GLOBALG.A.P. Certification (http://globalgap.org/uk_en/for-consumers/).

The Rhodes Family has been growing cranberries on their 800 acre cranberry farm for more than 75 years. It’s worth mentioning that they’re  a small, women-owned family business, dedicated to providing their customers with the highest quality product.

Using Cape Cod’s frozen cranberries is like working with fresh cranberries in terms of taste and appearance. Cape Cod Select Frozen Cranberries are individually frozen and perfect once thawed at room temperature. They are also delicious.

Cape Cod Select Cranberry Margarita

My recipe is simple, and filled with sweet-tart flavors including lemon, lime & cranberry simple syrup, and of course tequila. This drinks pairs nicely with my second recipe in the challenge, Cranberry Queso Blanco Salsa. You can find the recipe HERE.

Cranberry Queso Blanco Salsa

THE CONTEST
Using Cape Cod Select Frozen Cranberries Create: 
  • Beverages (Alcoholic or Non-Alcoholic)
  • Appetizers
  • Sides, Salads & Salsas

Cranberry Margaritas
Serves 2
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Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Ingredients
  1. 4 ounces tequila
  2. 2 ounces fresh lemon juice
  3. 2 ounces fresh lime juice
  4. 2 ounces cranberry simple syrup
Cranberry Simple Syrup
  1. 1 cup 100% cranberry juice
  2. 1 cup sugar
  3. 1 cup Cape Cod Select Frozen Cranberries
Chili/Sugar Rim Mix
  1. 1/2 cup granulated sugar
  2. 1 teaspoon ground chili powder
Drunk Cranberry Skewers
  1. 1 cup Cape Cod Select Frozen Cranberries (reserved from simple syrup)
  2. 1/2 cup tequila
For the Margarita
  1. Fill a cocktail shaker with ice. Add tequila, lime juice, lemon juice, and cranberry simple syrup. Shake until well combined.
  2. Run a lime slice over the rim of 2 Margarita glasses and dip rims in Sugar/Chili Rim Mix
  3. Skewer drunken cranberries on long picks and roll in sugar mix to coat cranberries
For the Cranberry Simple Syrup and Drunken Cranberries
  1. In a medium sauce pan combine 1 cup cranberry juice, 1 cup sugar, and 1 cup Cape Cod Cranberries. Cook over medium heat until very hot but not boiling. Remove from heat and allow to cool
  2. Strain juice from cranberries using a fine sieve. Pour 1/2 cup tequila over cranberries and marinate for 15 minutes. The simple syrup and drunk cranberries can be made the day ahead to give cranberries more time to marinate in the tequila and can be stored in the refrigerator for up to one week.
Notes
  1. Garnish with Drunken Cranberry Skewers
At Home with Rebecka http://athomewithrebecka.com/

Do not forget to follow Cape Cod Select on Facebook, Twitter, Instagram, and Pinterest as they provide regular updates on products, contests, recipes and more. Also check nearby stores for this great product, or you can order these frozen cranberries online

 

 




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. 

*NOTE

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.

FOR THE OFFICIAL RULES CLICK HERE 

RECIPE #2

BLØTEKAKE ( NORWEGIAN CREAM CAKE) 

Manuela's Cream Cake

BLØTEKAKE ( NORWEGIAN CREAM CAKE) by Manuela Kjeilen. All photos courtesy of passionforbaking.com, 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

My Rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE

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

My Rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE

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. 

BLØTEKAKE ( NORWEGIAN CREAM CAKE) NOTES

  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
WHAT I LOVE ABOUT THIS CHALLENGE

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. 

 

BLØTEKAKE ( NORWEGIAN CREAM CAKE)
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
Ingredients
  1. 9- INCH SPRINGFORM
  2. 1 RECIPE FOR SPONGECAKE
  3. 1/3 CUP ORANGE JUICE (I used about 1 cup)
  4. 1 CUP RASPBERRY JAM
  5. 1 RECIPE VANILLA CREAM
  6. 2 CUPS WHIPPED CREAM
  7. FRESH FRUIT, STRAWBERRIES, RASPBERRIES, MANGO, BANANA
  8. 1 CUP CHOPPED DARK CHOCOLATE
  9. 1 CUP CHOPPED WALNUTS (optional)
  10. FOR DECORATING
  11. 4 CUPS ADDITIONAL WHIPPED CREAM
  12. MORE FRESH FRUIT( OPTIONAL)
RECIPE FOR VANILLA PASTRY CREAM
  1. 2 CUPS (500 ML) WHOLE MILK
  2. 1- 2 TEASPOONS VANILLA BEAN PASTE, OR SEEDS OF ONE VANILLA POT
  3. ⅜ CUP (85 G) SUGAR
  4. 4 TABLESPOONS CORNSTARCH
  5. ¼ TEASPOON SALT
  6. 6 LARGE EGG YOLKS
  7. 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES
RECIPE FOR SPONGECAKE
  1. 6 LARGE EGGS, ROOM TEMPERATURE
  2. 1 1/4 CUPS (240 GRAM) SUPERFINE OR GRANULATED SUGAR
  3. 1 TABLESPOON BUTTERMILK OR WATER
  4. 1 1/2 CUPS (180 GRAM) ALL-PURPOSE FLOUR
  5. 1/2 CUPS (60 GRAM) CORN STARCH, OR POTATO STARCH, SIFTED
  6. 1 TEASPOON VANILLA BEAN PASTE
  7. NORWEGIAN SPONGE CAKE ( IF BAKED SEPARATE IN 3 X 8 -INCH BAKING ROUND BAKING TINS) OR IN A 10 INCH SPRINGFORM
  8. 8 LARGE EGGS, ROOM TEMPERATURE
  9. 1 2/3 CUPS (325 GRAM) SUPERFINE OR GRANULATED SUGAR
  10. 2 TABLESPOONS BUTTERMILK OR WATER
  11. 2 CUPS (240 GRAM) ALL-PURPOSE FLOUR
  12. 2/3 CUPS (80 GRAM) CORN STARCH, OR POTATO STARCH, SIFTED
  13. 1-2 TEASPOON VANILLA BEAN PASTE
Instructions
  1. Start by making the vanilla cream some hours before and put it in the fridge
FOR VANILLA PASTRY CREAM
  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.
FOR SPONGECAKE
  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.
BAKING TIME AND ASSEMBLE
  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 http://athomewithrebecka.com/
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.

http://

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

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

July 8, 2018 Second Recipe in the series (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth recipe in the series (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series (Recipe #6)
September 15, 2018 Sixth Recipe Due Midnight CST



Final Table – World Food Championship 2017

Final Table Top Ten Contestants

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

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

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

Bacon Dutch Crunch Pancake by Rebecka Evans

Photo by WFC MMA Creative

 Official Recipe Description:

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

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

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

OUR JUDGES: 

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

Best quotes from the Judges:

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

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

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

Lisa Gwatney World Champion 2017

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

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

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

Final Table 2017 Rebecka Evans

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

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

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

KOUNTRY BOYS SAUSAGE Company was established in 1998 in Brenham, Texas. It all started with a delicious family recipe, rich with our German, Polish, and Czech Heritage. All of our products begin with lean-cuts of meat and the freshest herbs and spices. It is then stuffed into natural casings and hickory smoked to perfection. So it is ready to eat and full of bold, gourmet flavor. KOUNTRY BOYS SAUSAGE does not use any fillers, dyed casings, or additives, Just wholesome country goodness. What started out as a small family business has expanded and can be found in over 500 stores statewide and beyond. Since our specialty sausage products were proudly introduced in 1998, we have been edging our way to the top of many stores in which our sausage is sold. But, of course, there is no better judge for our fine tasting products than your very own taste buds.SaucyMama_Logo

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

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

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

SCORESFinal Table 2017 Scores Special Thanks:

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

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

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

Coming soon in my Food Sport Journey…

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




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

I hope you enjoy this Huevos Rancheros recipe!

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

Grand Prize Winner’s Prizes:

Our winner will receive:

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

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

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

 




Matcha Mascarpone Ice Cream Recipe {Ice Cream Depot Review}

Matcha Mascarpone Ice Cream is homemade soft serve ice cream. This soft serve ice cream recipe comes together quickly and easily with the use of a soft serve ice cream machine.

The folks at Ice Cream Depot gifted me one of their World’s First At-Home Automatic Soft Serve Ice Cream Machines to review, right before the holidays. Unfortunately, I had shoulder surgery November 2016, and I’m still suffering with just the use of one arm.

Automatic self-serve ice cream machine, from Ice Cream Depot

Photo courtesy of Ice Cream Depot

Despite the doctors recommendation, I’m feeling well enough to finally post my review of this amazing machine, along with an associated soft serve ice cream recipe, Matcha Mascarpone Ice Cream with Homemade Nutty Cinnamon Granola.

My matcha mascarpone ice cream recipe has been submitted to Chef’s Roll Milk Contest

This is my take of food trend predictions for 2017, using milk as an ingredient. My prediction, and many other food trend enthusiasts agree, is that we should be eating ice cream for breakfast!

Making the argument for ice cream at breakfast is simple because it’s delicious, and very nutritious. Matcha mascarpone ice cream is made with whole milk and heavy cream and packed with calcium, vitamin D, and protein. Matcha green tea powder is high in antioxidants, loaded with Catechin, EGCg.  It enhances a sense of calm and boosts memory and concentration, it also increases energy levels, and endurance.

Another crazy fact: Matcha burns calories and detoxifies the body and fortifies the immune system. This nutritious bowl of ice cream is fortified with more protein and fiber by adding homemade granola, made with an assortment of nuts and whole oats.

Mascarpone cheese adds a decadent creaminess to the ice cream, as well as 4 percent of your daily calcium needs. In addition to keeping your bones strong, calcium plays a role in the function of your heart, muscles and nerves, too. Another nutritional plus of mascarpone cheese is the low sodium content. With all the health benefits in a bowl of ice cream, it sounds like a really good choice for breakfast to me.

So skip your morning donut and have some matcha mascarpone ice cream for breakfast. 

About the competition:

Calling all CALIFORNIA Chefs and Cooks – show us your food trend predictions for 2017 using MILK as an ingredient or in a perfect pairing for a chance to win awesome prizes! From the entries, our panel of judges will pick 12 semi-finalists that will win a custom Got Milk Chef Spoon, then 4 finalists will be chosen and receive a special Got Milk apron by Lost Car Chef Apparel. The selected Grand Prize winner will get a $750 KitchenAid Commercial Blender! The contest is NOW OPEN for submissions until January 22nd 10pm PST!

Enter here: http://bit.ly/CRgotmilkcontest

Matcha Mascarpone Ice Cream

 

My package from the company included 20 soft serve, milkshake and drink mixes! The professional-quality soft serve ice cream maker can make an assortment of frozen yogurt, sherbet and frozen adult beverages, right at home. The good news, the Ice Cream Depot SX1000 Home Soft Serve Ice Cream Machine comes fully assembled, all you need to do is plug it in. It makes batch after batch, in just minutes, with no bowls to freeze. Just pour in your mix, set the timer and walk away. Dispense when you’re ready, it’ll keep your soft serve cold for hours until you’re ready to enjoy.

The machine makes 35 ounces (1.125 quarts) of frozen product (roughly 8-10 soft serve cones). It makes either soft serve, slush drinks, milk shakes or adult beverages, and weighs approximately 45 pounds. It takes up a bit of counter space, but is compact enough to easily store when not in use. 

The first week we had the ice cream maker I had to enlist the help of my husband because of my shoulder. He loves how easy the machine is to use, as well as the ease of using the pre-packaged ice cream mixes. The pre-mixed product is blended with water or milk, resulting in a beautiful creamy soft serve.

We tried all of the flavors over the course of a few weeks. Our favorite flavors are Butter Pecan soft serve, Chocolate soft serve, and Caramel Macchiato Frappe. The big kids love the Margarita mix. The only favor my family doesn’t like is the Strawberry. It is just too sweet, and has an artificial aftertaste.

I was happy to try homemade recipes next and curious to see the difference in homemade versus the pre mixed packets. I was extremely pleased with the result. 

I tried three homemade soft serve ice cream recipes to date, and all of them have turned out beautifully.

My favorite thus far is the matcha mascarpone soft serve, so I’ve chosen to share the recipe with you.  

Matcha Mascarpone Ice Cream with Home-made Nutty Cinnamon Granola
Serves 6
My take of food trend predictions for 2017 using MILK as an ingredient. Seriously...who wouldn't want to eat ice cream for breakfast?
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
For the Ice Cream
  1. 1 1/2 cups whole milk
  2. 1/2 cup heavy cream
  3. 1 1/2 tablespoons powdered Matcha
  4. 4 large egg yolks
  5. 3/4 cups sugar plus 2 tablespoons
  6. 1 cup mascarpone cheese
  7. 1/2 teaspoon fresh lemon juice
  8. pinch salt
For the Granola
  1. 3 cups old-fashioned roll oats
  2. ¾ cup slivered almonds
  3. ½ cup pine nuts
  4. ¼ cup sun flower seeds
  5. ¾ cup crushed pecans
  6. 1 cup dried cranberries
  7. ½ teaspoon cinnamon
  8. 5 tablespoons butter
  9. 1/3 cup honey
  10. ½ teaspoon vanilla extract
For the Ice Cream
  1. In a large bowl, combine egg yolks with 3/4 cup sugar and mix with a handheld mixer until fluffy, about 3 minutes.
  2. In a sauce pan, combine milk and cream and remaining 2 tablespoon sugar, bring to a simmer (do not boil). slowly add warm milk to the egg mixture. Return the mixture to the saucepan. Turn heat to medium low and cook stirring constantly, until mixture is thick enough to coat the back of a spoon (about 5 minutes) again, do not let the mixture boil. Turn off the heat, add the matcha and mascarpone. Blend until smooth. Pour mixture into a glass bowl add lemon juice and salt. Mix to combine.
  3. Cool over an ice bath for about 30 minutes. Be sure to stir the mixture to aid cooling process. Pour custard into ice cream maker and process per the manufacturer's instructions. Serve immediately or transfer soft serve ice cream to an airtight container and freeze until firm. About 2 hours
For the Granola
  1. Pre heat oven 325 degrees F.
  2. Line baking sheet with parchment
  3. In a large bowl combine oats and nuts. Stir to combine
  4. In a small sauce pan, melt butter with honey. Add cinnamon and vanilla extract. Pour mixture over oat mixture and stir to combine.
  5. Spread granola evenly onto the prepared baking sheet. Bake, stirring every 5 minutes until golden brown. About 20 minutes.
At Home with Rebecka http://athomewithrebecka.com/
On a scale of 1-10 (ten being the highest) I give the Ice Cream Depot SX1000 Home Soft Serve Ice Cream Machine a 10! I really love this machine! Thank you Ice Cream Depot for gifting me the machine for review. I’ll be using it for upcoming Birthday parties, office gatherings, anniversaries, ice cream socials. My family and friends are going to love it too!

Ice Cream Depot has generously offered a personalized discount code for At Home with Rebecka blog subscribers ‘ATHOME50’ Visit their website and SAVE $50 on your purchase of an Ice Cream Depot machine.

Here’s another fun idea: make Matcha Mascarpone Ice Cream Sandwiches…YUMMY!

Matcha Mascarpone Ice Cream Sandwiches

Another delicious ice cream recipe to try:

Citrus Mint Sherbet No Churn Ice Cream




Food Network Clash of the Grandmas Winning Recipes

Food Network Clash of the Grandmas Winning Recipes

Food network Clash of the Grandmas RebecKa Evans Photo courtesy of Food Network

Food Network Clash of the Grandmas Rebecka Evans-Photo courtesy of Food Network

I’m happy to say that my Food Network debut went better that I could have ever expected. Four grandams battled it out on Food Networks new Holiday series “Clash of the Grandmas” and I took home the First Place win and 10K Grand Prize with my Mexican Biscochito Cookie with Cinnamon Tequila Ice cream Sandwich.

Hosted by Cameron Mathison, Holiday-Themed Cooking Battles
Begin Sunday, November 13th at 10pm ET/PT
NEW YORK – October 13, 2016 – Grannies with top-notch cooking skills kick off Food Network’s holiday season with the six-episode primetime competition series Clash of the Grandmas, premiering Sunday, November 13th at 10pm (all times ET/PT). In each episode, host Cameron Mathison welcomes four grandma super-cooks to the kitchen – but only one emerges as the $10,000 winner. From Thanksgiving stuffing transformations and savory hand-held mac and cheese creations to decadent desserts, these grandmas are reinventing dishes with masterful home-cooking skills.” 

Mexican Biscochito Cookie with Cinnamon Tequila Ice-cream Sandwich.

Mexican Biscochito Cookie with Cinnamon Tequila Ice Cream Sandwich. Recipe by Rebecka Evans. Photo Courtesy of Food Network

If you would’ve told me a year ago that I would be a competitor on Food Network’s “Clash of the Grandmas” I would have laughed. It’s been months since I filmed the show and even after winning, I’m still pinching myself in disbelief that it ever really happened.

You may be wondering what it takes for a grandma like me to be a part of Food Network and win 10K. The first hurdle is to make the conscious decision to put yourself out there and audition for the show.  Honestly, I think this is the most difficult decision in the entire process. So many thoughts run through your head as you think about your ability to compete under such stressful circumstances. “Do I have what it takes?” “Can I finish my recipes on time?” “What will I look like on TV?” After working through the anxiety, my competitive nature takes over and I jump headlong into the process.

The next step: Contestants are required to fill out a very long written application, send in head shots, photos and videos of their food, and family, all in hopes of being chosen. After that…the waiting begins. I was surprised when I got a phone call that evening from a talent scout at Triage Entertainment. She introduced herself as a representative from Food Network and told me she was submitting my application to the producers for Clash of the Grandmas! I was ecstatic of course, as I did a little happy dance and maybe even shed a few happy tears. Unfortunately, getting picked for the show doesn’t come that easy, this was just the first step in a very long process.

I spoke to several different producers over the next three weeks; they loved me, but every conversation ended with “You look too young to be on the show.” How am I  supposed to respond to that? I took the news as a compliment, but felt that my grandma status was being overshadowed by an old perception of what grandmas should look like. I guess I’m not your “typical” grandma, but I have a true grandmothers heart. I proudly earned grandma status six years ago with the birth of our first granddaughter, Amber. Since then, we’ve welcomed three more granddaughters: Alexis, Annalee, Norah. We have also welcomed one grandson, Owen into our lives.  They are all precious human beings, that I adore. After speaking to producers throughout the process, I thought my chances of being picked for Food Network’s “Clash of the Grandmas” we’re slim to none! 

My beautiful grand babies Alexis, Annalee, Amber, Norah, and Owen Photo by Rebecka Evans

After waiting several more weeks and going through more interviews, I finally got the coveted final-cut Skype interview! It was my moment to shine, so I prepared several of my favorite recipes for the producers that day. A few weeks later I got the call and they said yes!  The next step sign a contract with Food Network

Crunch time: After all that waiting and hoping, emails and phone calls started to roll in and didn’t slow down until my hotel reservations were booked, my flight was booked, and I was on my way to Universal Studios in Los Angeles. Did I mention my hubby got to travel with me? Food Network asked my husband to join me so they could interview him about my cooking skills during the filming of my episode. However, I had a suspicion they might use him for more than just an interview.

Food Network CLASH Rebecka Evans

Robin Daumit (Annapolis, Maryland), Rebecka Evans (Danville, CA) Cleo Johnson (Houston, Texas), Barbara Mayo (Colliersville, Tennessee) Photo courtesy of Food Network

After arriving at the studio, I met the other grandmas. Robin Daumit (Annapolis, Maryland), Cleo Johnson (Houston, Texas), Barbara Mayo (Colliersville, Tennessee). We all took a minute to size each other up while the crew got us into our granny aprons, fixed our makeup and fluffed our hair. It didn’t take long for us to realize how much fun it was going be together on the set the Clash of the Grandmas. These beautiful ladies were talented cooks with big personalities, so I knew I had my work cut out for me. Although we were all there to win, it was obvious that each grandmother wanted to represent their families and grandchildren in the best way possible and none of these grandmas we’re going to throw anyone under the bus. 

Finally, with a lot of tenacity and focus mixed with prayers and supplication, I walked into my first television competition without any knowledge of what to expect. It was nerve-racking, amazing, and wonderful.

Food Network’s Clash of the Grandmas

Cameron Mathison-food network

Cameron Mathison Emmy-nominated actor and television host is the co-anchor of the most-watched entertainment news program in the world, Entertainment Tonight. Photo courteous of Food Network

The Food Network made the experience shine with our host, Cameron Mathison.  His kindness and fun personality put us all at ease. Not to mention, he’s one good looking man. He treated us grannies with respect and dignity but he didn’t go easy on us when it came to the competition. 

First, the four grannies create handheld versions of mac and cheese to hold the family over until dinner.”

I was sure I’d be sent home the first round after I created and hand-held mac & cheese taco with tequila dipping sauce. I was struggling with the size of my pasta being too big to fit the taco shell just as my tequila sauce burned. I had to make another sauce without having the opportunity to taste it before Cameron announced the cooking time was up. Thank goodness the judges, Eddie Jackson, Brandi Milloy, and Jamika Pessoa liked my dish well enough to send me to the second round. It was great to have some positive feedback heading into the second round.

Next, they have only 30 minutes to make meatloaf for unexpected guests, with the help of unexpected sous chefs: the grandpas!”  FULL VIDEO HERE

Best sous chef EVER! Photo courteous of Food Network

I was happy to hear meatloaf dinner was our challenge for the next round and felt very confident until Cameron announced he had a surprise group of sous chefs waiting in the wings. Our husbands walked onto the set and there was my man wearing an apron! I suspected something like this might happen when Food Network asked that he travel with me to the show. By the looks on their faces, the other grandmas were really in shock, however due to the fact I know my husband’s picky palate and that we work well together, I was not as overwhelmed. I made my Blackberry Hoisin Meatloaf with Roasted Potatoes and Asparagus.  I put Blake in charge of making the potatoes while I focused on the meatloaf. He was the perfect sous and assisted me so well, I made it to the final round. 

Then, the final two grandmas try to freeze out the competition by producing an ice cream sandwich worthy of the $10,000 prize using liquid nitrogen.”

Rocking the goggles using liquid nitrogen. Photo courteous of Food Network

Making it to the final round was beyond my comprehension. I was competing for $10,000 and I was also about to experience cooking with liquid nitrogen for the first time in my life. I was exhilarated about the opportunity to get my hands on the liquid nitrogen and found myself feeling like a kid in a candy store. Gloves check, goggles check, liquid nitrogen check! I was having so much fun with the liquid nitrogen, I got carried away and over froze my ice cream. I had to warm it up bit in the oven to release it from the sides of the mixing bowl. Despite that one set-back, my last recipe went off without a hitch and the judges loved it.

Rebecka Evans and Barbara Mayo The last two standing. Photo courteous of the Food Network

Clash of the Grandmas – the winner is…

The final decision with my competitor Barbara Mayo.  We both stood hopeful to be the top winner and yet thrilled for the other grandma if she wins. There’s nothing better than true camaraderie between competitors. Barbara created a delicious goat cheese and basil ice cream sandwich with lemon cookies. I got the chance to taste the ice cream before we went to the judging table. The flavors were delicious and creamy and by any account, a winning dish. I believed it would be her name they called in the final moment; yet however, with Gods good favor,  fate, or just plain good cooking, Cameron announced me as the winner. 

Food network Clash of the Grandmas

I WON!  Photo courtesy of Food Network

Mexican Sugar Cookies

Heirloom Mexican Sugar Cookie Recipe Food and Photo by Rebecka Evans

My winning recipe: Mexican Biscochito Ice cream Sandwiches with Cinnamon Infused Tequila Ice Cream made with liquid nitrogen!

Biscochitos -Mexican Sugar Cookies are a Holiday tradition in my family. The are a crispy butter or lard based cookie flavored with anise and cinnamon. It was developed by residents of New Mexico over the centuries from the first Spanish colonists of New Mexico.

The recipe for making the cookie has been greatly influenced not only by local and indigenous customs, but also by recipes brought to New Mexico by immigrants from other Hispanic countries. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season).  Source: Wikipedia

You can find my family recipe for Mexican Biscochito cookies posted on At Home with Rebecka  December 2010 HERE. Due to my contract with the network, I’m unable to share the full recipe for my winning ice cream sandwich. You can make your own version using store-bought ice cream as the filling. It may not be exactly the same as on the show but I can guarantee they will be delicious.

Clash of the Grandmas video links and memorable moments

REBECKA’S FLAMBE

GRANNIE’S 10 Rules for Great Cooking

Clash of the Grandmas Schedule and air dates

Unofficial full length youtube video Standard Youtube License.

Tune in for the final episode of Clash of the Grandmas and watch my friend Ally Phillips in “Grandmas World Tour” Sun, December 18, 10|9c Read more at:

A special thanks to Food Network, Producers, Staff, Cameron Mathison, and Judges: Eddie Jackson, Brandi Milloy, Jamika Pessoa




Polish Zapiekanka – Saucy Mama’s 2016 Recipe Contest: RECIPE #1

Polish Zapiekanka is an open-face sandwich with sautéed white mushrooms and cheese, toasted until the cheese melts. Served hot with ketchup, it is a popular street food in Poland. 

Polish Zapiekanka-Saucy Mama’s 2016 Recipe Contest: RECIPE #1

Polish Zapiekanka Recipe

Saucy Mama 2016

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 as one of the 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 MamaTeam 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. 

Polish Zapiekanka Recipe

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

Polish Zapiekanka. Category: bacon

A zapiekanka (Polish pronunciation: [zapʲɛˈkaŋka]; plural: zapiekanki, pronounced [zapʲɛˈkaŋkʲi]) is an open-face sandwich made of half of a baguette or other long roll of bread, topped with sautéed white mushrooms, cheese and sometimes other ingredients, and toasted until the cheese melts. Served hot with ketchup, it is a popular street food in Poland. With its origin dating back to the 1970s, the zapiekanka is associated with the austere times of Poland’s Communist regime, but it has enjoyed renewed demand in the 21st century, which has also brought a wider range of varieties. SOURCE: From Wikipedia, the free encyclopedia

This SUPER-SAUCY sandwich showcases two delicious Saucy Mama products and a heap of crispy smoked BACON!  My family loved testing this meal and it’s become a regular on our weekly family menu. The versatility of the dish is what makes it so appealing for family dinners, and parties. Zapiekanka is like pizza in that, the toppings can be adjusted to fit your mood. All veggie Zapiekanka, or all meat style…it’s entirely up to you. 

The Spicy Ketchup made with Saucy Mama’s ALL NATURAL Cracked Pepper Marinade  is fiery and sweet; the cracked black pepper mixed with sweet ketchup and mayonnaise makes the sandwich sing in your mouth! The mushrooms get the “Saucy Mama treatment” too, with a big helping of the Champagne Honey Mustard (my new favorite SM mustard to date).

This delicious and historical Polish street food sandwich, is elevated to restaurant quality meal with the addition of Saucy Mama’s All Natural Mustard’s and Marinades!!

Polish Zapiekanka

Polish Zapiekanka Mushroom Toast
Serves 4
Polish Street Food served the Saucy Mama way!!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. ½ pound bacon, cooked and crumbled
  2. 2 small French baguettes, cut in half lengthwise
  3. 4-6 cups baby Portobello mushrooms, sliced (substitute with any mushroom)
  4. 1 medium shallot, coarsely chopped (1/2 cup)
  5. 1 teaspoon sea salt
  6. 1/2 teaspoon black pepper
  7. 1 tablespoon fresh thyme, chopped
  8. 1 tablespoon fresh sage, chopped
  9. 1/2 tablespoon fresh rosemary, chopped
  10. 1/4 teaspoon red pepper flakes
  11. 1/4 teaspoon chili powder (optional)
  12. 2 tablespoons bacon grease
  13. 1/4-1/2 cup hot water
  14. 1/4-1/2 cup wine, white or red
  15. 2 tablespoons Saucy Mama Champagne Honey Mustard
  16. 2 teaspoons cream or milk
  17. 1 teaspoon flour
  18. 8 slices or 2 cups grated gouda or Dutch Edam cheese
  19. Salt and Pepper to taste
  20. 1 cup ketchup
  21. 2 tablespoons Saucy Mama Cracked Pepper Marinade
  22. 2 tablespoons mayonnaise
To prepare the mushroom base
  1. Heat a cast iron skillet to medium high
  2. cooked bacon until crisp, remove bacon from pan and crumble.
  3. Set bacon aside until ready to make sandwich
  4. Remove all but 2 tablespoons bacon grease from pan
  5. Add chopped shallots/onions, to hot bacon grease and cook till translucent, about 3 minutes.
  6. Add chopped mushrooms, reducing the heat to medium-low as this process will extract the water content in the mushrooms but not dry them out.
  7. Sauté until mushrooms start feeling tender and drastically decrease in size, about 20 minutes. If mushrooms appear dry, add some of the hot water and continue to sauté.
  8. Once the mushrooms have softened add all the spices and herbs, and continue to cook for an additional 5 minutes. the chili is optional if you prefer some heat. after the spices have been well absorbed, add the wine, Saucy Mama Champagne Honey Mustard, water and cook for an additional 5 minutes, remembering to add extra hot water if they look dry to create a slight sauce texture.
  9. After the liquid is well absorbed and the mushrooms are fragrant. the mixture should be thick yet still wet. Thicken the sauce by making a paste from flour, cold water, and cream; gradually stir into the mushroom mixture. Cook this mixture for an additional 5 minutes.
To prepare the Zapiekanka
  1. Preheat oven to 400f degrees
  2. On each half baguette pile several spoonsful of the cooked mushrooms, pressing the mixture down with the spoon.
  3. Place the prepared baguettes on a baking dish and top with cheese and crumbled bacon.
Notes
  1. This recipe is just a versatile as pizza! Try adding your favorite ingredients to make delicious new combinations of Zapiekanka.
Adapted from Polish Street Food
Adapted from Polish Street Food
At Home with Rebecka http://athomewithrebecka.com/




Hammer Stahl Cutlery Review

Hammer Stahl cutlery review

Hammer Stahl Cutlery Review

image courtesy of http://www.hammerstahl.com/

Hammer Stahl Cutlery Review #WorldFoodChampionshipProductSponsor

Sponsored Post

Hammer Stahl Sponsor Swag Bag

Hammer Stahl Cutlery  recently agreed to sponsor me with a set of chef’s knives for the upcoming World Food Championships in Kissimmee, Fl. November 4-10, 2015, and they just arrived!

Would you just look at these beauties? Mercy, they are gorgeous! I am one happy home cook with this beautiful set of chef’s knives, Chef Pak and Portfolio. Honestly, I haven’t stopped smiling since I unwrapped the box. I can’t wait to walk into the Kenmore Arena with my beautiful new chef knives and kick some tail at this years World Food Championship competition!

Take a closer look at the photo, what do you see? My one (1) year old 5.5″ Santuko knife, tucked nicely next to its new companions (third down from the top). I was shocked to see how nice it looked compared to the new knives; you can hardly tell the difference.

It wasn’t long after I purchased that first Hammer Stahl knife that I fell in love! I vowed to buy one piece at a time until I had the full set, and now… I’m the proud owner of five more!  Thank you Bobby Griggs and Hammer Stahl Cutlery for hooking me up with the best SWAG…EVER!!

Hammer Stahl Cutlery’s generosity didn’t stop there. They are rolling out a special holiday offer to At Home with Rebecka readers.  I’ll be sharing the special, At Home with Rebecka Discount Code and a link to the Hammer Stahl catalog and website at the end of the review so don’t go away just yet, you won’t want to miss out on this amazing discount offer.

Hammer Stahl Cutlery’s focus is to provide world class German Steel Cutlery with exceptional design and superior performance at an affordable price. Hammer Stahl is a premier brand of New Era, Inc, one of the oldest manufactures of cookware in North America. New Era’s legacy began as the direct-to-consumer division of the Volrath Company in 1874. In 1981, Donald Henn purchased the consumer division of Volrath, establishing the New Era Cookware Company and thus launched a strong initiative to bring superior products to home kitchens. New Era has served as an innovator in kitchen products from its earliest onset. It introduced the very first 7-ply Surgical Steel Multi-Ply Cookware, the Vita-Seal Whistle System, and was one of the first cookware companies to manufacture induction ready cookware as early as the mid 1980’s. New Era primarily focuses on private label and OEM manufacturing, creating cookware for several companies throughout the US and abroad.

Due to New Era’s focus on cooking related products, we have distributed cutlery for over 50 years. In 2008, New Era acquired Hammer Stahl Cutlery and launched efforts to create a world class brand synonymous with exceptional quality, performance and value. With the acquisition of Hammer Stahl, New Era immediately improved upon the handle design, steel quality, blade specifications and more. Hammer Stahl’s presence has grown significantly in the last 3 years and has been recognized by celebrity chefs and home cooks alike as a premier knife that looks and performs fantastically.

What Makes Hammer Stahl Cutlery So Special?

Hammer Stahl knives are made in the tradition of the great German knife makers with a patented new design and a manufacturing process that allows our knives to be affordable. Hammer Stahl knives are coveted by professional chef’s for their razor sharp cutting edge, hand forged quality and quad tang design which make it one of the more balanced knifes in the world today. The process starts in Germany, where X50CrMoV15 stainless steel is fully forged and tempered for ideal strength and durability. The forged steel or blanks are then shipped to our state of the art factory in Asia where the detailed process of applying the pakkawood handles is meticulously done by hand. The razor sharp cutting edge is measured for precision by laser, the knife is then polished, inspected and packaged. The finished product is an incredible combination of beauty and functional design.

Reasons why Hammer Stahl customer’s rave about their knives:

  • Hammer Stahl is made from the highest quality X50 CrMoV 15 high carbon stainless steel from Germany. It is forged and tempered to precise specifications that provide a superior edge and lasting durability.
  • Hammer Stahl has a unique quad tang design that gives the knife perfect weight and balance.
  • Hammer Stahl Pakkawood handles are infused with phenolic resin which combines the beautiful look of wood with the durability of plastic.
  • Hammer Stahl handles are ergonomically designed with a comfortable grip, which reduces fatigue.
  • All Hammer Stahl knives are heirloom quality and guaranteed for life.

I am honored to receive sponsorship from such a prestigious company and to work with some of the finest quality cutlery money can buy. I’m also faced with the task of sharing my honest opinion of their product. The fact is, I love these knives! 

Knife balance and heft are very important to me, as I have small hands and suffer from arthritis; too much girth or weight, and my hands tire quickly, so chopping and dicing is a real issue with most cutlery.  I rarely use my “Other Brand” chef knives because of their unwieldy nature, not to mention, the constant frustration of a dull blade after only a few minutes of use.

I was eager to get my hands on my new cutlery, to see how my small hands would accommodate the larger, Hammer Stahl chef knives! With arthritis in my wrist and hands, a perfectly balanced and well crafted blade means everything. 

Hammer Stahl Cutlery – Knife Comparison

To get a general feel for the knives, I kept the food stuff simple, using chopped onions, sliced tomatoes, and diced bacon. This also made for a fairer comparison of the individual pieces. 

8″ Chef Knife: All-purpose kitchen knife for chopping, dicing, mincing, and slicing. A forged, full tanged knife, denser, with better balance, and better edge retention; a sturdy well-balanced knife. The Pakkawood handle is beautiful and has a smooth, cool feel. The bolster is off-set, making it easier to sharpen, and creates the perfect grip, even when wet. “The bolster is the area of the knife where the blade meets the handle and a finger guard is a specifically made piece or area that protects your finger from slipping.” source: Primer Magazine . The blade cut evenly without any resistance from the varying foods. The rocking motion was smooth and the blade razor-sharp!

7.5″ Santuko: Japanese knife with a short, general-use blade, offering extra length on the blade for bigger jobs. The blade edge is slightly curved, but to a lesser degree than the chef’s knife and with a tip that is less pointed. The spine of the blade rounds down to produce a sort of flat nose, kind of like a vegetable chopper. These features make santoku blades ideal for chopping motions rather than rocking ones. I like the offset handle and indentations along the edge, allowing the knife to glide through food seamlessly. The fit is very similar to the chef knife with a precision sharp edge. This blade has a touch more heft than the chef knife and makes for the perfect go to blade for fast chopping. 

4.5″ Santuko Utility: A sweet little blade, lightweight, meant for miscellaneous light cutting; this gem was built for my hand. 

3″ Birdsbeak Paring: Special curved-tip blade for peeling and detailed cutting. I made an exception to my choice of foods for this little knife and picked a Meyer lemon from my backyard for peeling. The flesh came off in thin wafts, smooth as butter. I can’t wait to spend more time utilizing this knife. It will come in very handy for holiday garnishes. 

9″ Filet: A thin, flexible blade that allows for ease and precision while filleting fish. The narrow blade moves cleanly along bones and evenly slices along the skin, removing it effortlessly from the flesh.

This blade is the bomb. However, without a whole fish to give it a test run, I will refrain from reviewing until such time as I can catch one. If I’m lucky enough to make it to round two of the World Food Championships, I will have the honor of filleting a fresh caught, America Red Snapper with this baby. Stay tuned for the review!

Hammer Stahl Cutlery’s focus is to provide world class German Steel Cutlery with exceptional design and superior performance at an affordable price. In regard to design, quality and affordability as well as, holding tight to their company vision, in my opinion, Hammer Stahl Cutlery delivers on every level.

Special thanks to Just A Pinch for choosing my dish and sponsoring me at this years World Food Championships. 

Now it’s time to roll out the discount! Hammer Stahl Cutlery generous offer to my readers is…drum roll please…30% OFF MSRP on ALL Hammer Stahl products!

The At Home with Rebecka discount Code is…BACON!  Just visit hammerstahl.com to view their catalog, pick your favorite products and then type the word BACON into the discount code box at check out! It’s that easy! I know you’ll love this amazing cutlery as much as I do. 

Hammer Stahl Cutlery Review

image courtesy of http://www.hammerstahl.com/




At Home with Rebecka Sponsored by Hammer Stahl for the 2015 World Food Championships

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At Home with Rebecka, Sponsored by Hammer Stahl for the 2015 World Food Championships. This home cook and food blogger is counting her blessings for winning 2 Golden Tickets to the most prestigious culinary competition in the World!  I can now say, I’m also sponsored by one of the oldest cookware manufactures in North America, Hammer Stahl! 

Hammer Stahl is a premier brand of New Era, Inc., one of the oldest cookware manufacturers in North America. New Era’s legacy began as the direct-to-consumer division of the Vollrath Company in 1874. In 1982, Donald Henn purchased the consumer division of Vollrath and established the New Era Cookware Company, which has a long history of innovation in the kitchenware industry. New Era introduced the first 7-ply, multi-clad, surgical stainless-steel cookware to the marketplace as well as one of the first induction ready products. The company’s primary focus over the last 35 years has been on manufacturing private label and OEM lines for companies throughout the United States and abroad. Today, New Era is proud to bring a line of top quality kitchen products that will showcase exceptional performance, value and quality to the retail marketplace.The Hammer Stahl Kitchen series includes American-crafted, 7-ply, surgical stainless-steel cookware, German steel cutlery and a full assortment of stainless-steel bakeware and accessories. As a family owned business, New Era’s goal is to provide customers with exceptional quality at a fantastic value and to provide retail partners a program that makes them competitive and profitable in the marketplace. New Era’s success is a direct reflection of forming partnerships with retailers as well as creating and continuing a high level of trust with the customer.

Did you catch the part that the cookware is manufactured in AMERICA? Not to mention; the Knives are German steel with handles finished in China! I love that!!

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I fell in love with Hammer Stahl after purchasing a 5.5 Santoku during a one of the companies 30% Off promotions. I use it almost exclusively when chopping vegetables for its balance and sharp edge; it also fits perfectly in my small hands. I’m ecstatic that Hammer Stahl will sponsor me with a set of chef knives for my upcoming competition at the WFC! I’ve posted a list below of the knives Hammer Stahl is providing: to view detailed information and see photos, click the product name for more information.

 I’ll be posting a review of the Hammer Stahl knives once they arrive in the mail in a few days, it will include photos of me in action, in the kitchen, wielding these beauties.

I will also be sharing an exclusive Hammer Stahl discount CODE for ALL  At Home with Rebecka readers. How much of a discount you ask? You’ll just have to check back in a few days to find out! I know you’ll want  to buy some of these quality manufactured knives for yourself so stay tuned for more details!! Until then, special thanks to Bobby G and the folks at Hammer Stahl! 

8″ CHEF KNIFE

PARING KNIFE (BIRDSBEAK)

4.5″ UTILITY KNIFE

9″ FILET KNIFE

7″ VEGETABLE CLEAVER

CHEF PAK KNIFE CASE PORTFOLIO

I’m happy to say that this is a sponsored post! It doesn’t get any better than that!!!




I’m Attending The 2015 World Food Championships Blogger Summit ~ FoodFightWrite

Food Fight Write 2015

I’m Attending The 2015 World Food Championships Blogger Summit ~ FoodFightWrite!

I earned the distinction of Food Champ a few weeks ago, with my winning recipe in the Penobscot McCrum #TaterTalent Recipe Challenge, and the good news just keeps pouring in! After submitting an essay to FoodFightWriteI was chosen to attend the 2015 World Food Championships Blogger Summit, set for on Nov. 2-4, 2015. 

2015 World Food Championships Blogger Summit seeking applications from 50 Bloggers who are ready to roll out their pens, put on their aprons and throw it down in the Kenmore Kitchen Arena as the Opening Round Competition of this year’s World Food Championships! There will be 3 jam-packed days of “Yummie” info, demos and competition. But only 50 bloggers will be chosen for this FREE experience. FoodFightWrite, is a jam-packed 3-day immersion into the world of food sport, the upcoming trends in food products and on-site visits to the hubs of the nation’s food production, food entertainment and soon-to-be-marketed inspired home décor and equipment. Take note – you’ll be at a different location each day of the Summit.

Participants will enjoy cooking classes and demos presented by award-winning chefs, news conferences, travel and tour official WFC food sponsors venues, be treated to special luncheon and dinner receptions, as well as, throw down a recipe and compete in Kenmore Arena for the chance to become the first ever, World Food Championships Blogger Summit, Food Champion. There are several chances to win cash prizes and bragging rights, not to mention, the opportunity to meet new foodie bloggers and hang out with some of my dearest foodie friends. 

I’m one blessed lady today! Below is a copy of my entry essay, let me know what you think!  

1. How did you get interested in blogging about food?
About five years ago, while I was checking out (stalking) a few old friends on Google and Facebook, I was surprised to discovered that several of them had blogs. One friend’s blog was a journal of her path as an adoptive mother; a very sweet and tearful journey, but nicely written. The next, a blog filled with children’s DIY crafts and baby coupons. A small glimpse of her life story shared on her ‘About Me’ page, moved me in a way I hand’t expected. Finally, I landed on a blog written by an old friend that was dedicated to reviews of wine and restaurants. This blog, was the spark that eventually lead me to blogging about food. If she could write about wine, I could write about food! It was as simple as that! Starting a food blog came as a natural progression for my life and was the perfect platform to catalog family heirloom recipes. Little did I know, the whim to create a food blog for a few recipes would turn into a passion that lead me to the World Food Championships in Kissimmee FL this November.

2. What is the key to your success as an influencers in food media?
Honestly, I don’t think I influence anyone in food media. I’d be happy to influence food media with my recipes and written content but have no illusions of being a professional writer or recipe developer. I’m just happy to create new recipes, compete in recipes contests and share photos of my creations.

3. Have you had experience as a food competitor? If not,what intrigues you about food competitions?
My first experience as a food competitor was in my early twenties. The Colorado Springs Choral Society, Chef’s Gala, held each year at the Broardmoor Hotel. I was the director for the event, and coördinated for two years before deciding to become a competitor. My position as the Gala’s coordinator led me to meet Jacques Pepin and many other famous chefs and restauranteurs from around the world. The urge to cook amazing food, meet celebrity chefs, and compete was infectious; I caught the bug and it has never left me. Naturally, I started entering food contest the first month of food blogging and continue to this day.

4. What food do you specialize on your blog? Are you a Vegan, Vegetarian, Fan of Bacon, a Sausage-a-tarian? Love BBQ and can’t stop writing about it? Tell us all about your food point of view.
I specialize in canning jams, jellies, pickles and petals. My signature recipes are Meyer Lemon Habanero Jelly, and Rose Petal Jams and Jellies. I’m an American, meat and potatoes Steak-a-tarian, bacon loving, carnivore but I can’t live without !!fresh garden vegetables. Savory dishes are my home-space in the kitchen but I have a killer cherry pie recipe and a few other decadent desserts in my arsenal.

5. How do you feel about competing in the First Annual Blogger Invitational Championship? Are you nervous? Feeling confident? Will YOU be the first to win the Food Blogger Championship at the World Food Championships in Kissimmee, Fla.?

I have purposefully left off my answer to this question, as it has some secret information that I cannot divulge until October 1, 2015! Yes, more good news to come! 




Eggs Benedict Florentine with Roasted Garlic Hollandaise #GilroyGarlicFestival2016

Eggs Benedict Florentine with Roasted Garlic Hollandaise is like no other eggs Benedict recipe you may have tried before. Pan roasted garlic permeates every aspect of this amazing brunch dish! 

Eggs Benedict Florentine with Roasted Garlic Hollandaise, is my SECOND entry for the 2016 Gilroy Garlic Festival

A perfectly soft poached egg rests atop a crispy toasted heirloom tomato and roasted garlic spinach; doused with roasted garlic hollandaise and basil garlic butter, this dish is the culmination of my garlic infused version of a traditional eggs Benedict. 

Eggs Benedict Florentine

I attended the Gilroy Garlic Festival for the first time in the summer of 2014, with my youngest son Chris. We ate so many garlic infused dishes that the smell of garlic oozed from our pores for several days after the event. We both agreed that garlic is the king of spices, sunscreen is a must for the day, and that garlic ice cream tastes just too weird, even for the biggest garlic lover! 

The following year, I tried to get my recipe accepted so I could compete. Unfortunately, my recipe wasn’t chosen, however, several of my foodie pals made the cut so I decided to meet up with my dear friend and cooking buddy Nancy Judd and hang out for the day. I got to meet several of my contesting friends in person for the first time and watch them compete for the coveted Garlic Crown! Jodi Taffel won first place with her Satsuka Breakfast, and my friends Tresa Hargrove and Lauren Katz place Second and Third with their garlic infused creations. This year I hope to take part as a finalist in Gilroy Great Garlic Cook-Off 2016 and have already submitted my Garlic & Goat Cheese Bacon Souffles. I am reentering my 2015 recipe submission as well with hope one of my recipes will land me a cook-off position. 

Finalists travel to Gilroy CA to compete in front of a public audience. The winner of the Great Garlic Cook-Off is honored with a crown of garlic and goes home $5000 richer. Second place is awarded $2500; third place, $1000. Other finalist are treated to $100 stipend each! 

Here’s hoping that my eggs Benedict Florentine recipe is the winning dish!

 

Eggs Benedict Florentine

Gilroy Garlic Festival Eggs Benedict Florentine

 

Gilroy's Eggs Benedict Florentine with Pan Roasted Garlic Hollandaise and Garlic Basil Oil
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Ingredients
  1. 8 large egg yolks, divided
  2. 6 cups fresh baby spinach
  3. 2 whole cloves Garlic (about 20 cloves)
  4. 1 medium shallot
  5. 1-2 tablespoon fresh lemon juice
  6. 1-2 large heirloom tomatoes sliced into 4 1/2 inch rounds
  7. 1 cup plain bread crumbs
  8. 4 tablespoons chopped fresh basil or about 15 fresh basil leaves
  9. 1 fresh avocado sliced
  10. 1 3/4 cups unsalted butter
  11. 2 tablespoon extra virgin olive oil
  12. 1 pinch cayenne pepper
  13. 4 english muffins toasted
  14. 2 tablespoons white vinegar
  15. Sea salt and pepper to taste
Instructions
  1. For the Pan Roasted Garlic: (makes about 5 tablespoons)
  2. Crush heads of garlic to release cloves, remove skin and rough bottom edge
  3. Reserve 2 cloves garlic to the side for use in spinach
  4. In a small stock pot add garlic cloves and just enough water to cover
  5. Cook (blanche) garlic cloves in water until all the liquid is evaporated, stirring or tossing for the duration of cooking
  6. Pour 1 1/2 tablespoon olive oil over cooked cloves and continue cooking until caramelized. Toss or stir cloves several times during cooking, to keep from burning. Remove from heat after cloves are a soft brown color, should take about 5 minutes
  7. Remove garlic cloves from oil and place in a small food processor, leave oil in saute pan. Blend cooked garlic cloves until a fine paste, remove from processor and set aside until ready to use
For the Basil Oil
  1. Add all the remaining oil from the roasting pan to the food processor (do not wash processor in between these two steps)
  2. Add fresh basil to the processor and 1 tablespoon of the garlic paste, blend until liquid, add more olive oil if mixture is too thick, season with sea salt and pepper, set aside until ready to use
For the Sauted Spinach
  1. Clarify 1/2 cup unsalted butter, in a small saucepan over medium heat, add 1 teaspoon roasted garlic, mix well, and set aside
  2. In a medium saute pan, over medium heat, add 1 teaspoon clarified garlic butter, 1 tablespoon minced shallots and the 2 remaining minced garlic cloves, cook until translucent
  3. Add spinach, season with salt and pepper and cook over medium heat until just wilted. Turn off heat as set aside until ready to use
For the Heirloom Tomatoes
  1. Preheat oven 350 degrees F.
  2. Slice tomatoes into 4 equal 1/2 inch rounds, place on a parchment lines baking sheet
  3. In the saute pan that was used to make the roasted garlic, add 1 tablespoon roasted garlic paste and 1 cup bread crumbs, blend well, cook over medium heat until lightly toasted. Cut the heat and set aside.
  4. Season tomato slices with salt and pepper, cover each tomato slice with 1/4 cup garlic bread crumbs, bake tomatoes for 15-20 minutes or until bread crumbs are lightly toasted and tomatoes are just bubbling, remove from oven and set aside until ready to plate dish
For the Hollandaise
  1. In a medium sauce pan, combine 4 egg yolks, 1 tablespoon water, 1 tablespoon fresh lemon juice, whisk until mixture is thick and pale
  2. Set the pan over medium low heat and continue to whisk frequently moving the pan from the heat if the eggs begin to scramble
  3. As the eggs cook they will become frothy and increase in volume, once the mixture is smooth and thick begin to add 6-8 ounces room temperature butter (about 3/4 cups) one teaspoon at a time, until each addition is incorporated completely. By this time mixture should be very hot so you can reduce or turn the heat off.
  4. Salt and pepper to taste and add 1 pinch cayenne pepper, additional lemon can be whisked in to taste
For the Eggs
  1. In a medium saucepan (or egg poacher), add water, 1 tablespoons white vinegar, and 1/2 teaspoon clarified butter, soft poach 4 eggs at one time, place cooked eggs on parchment until ready to plate dish. Continue method until all eggs are poached.
To Plate
  1. Toast english muffins and brush lightly with clarified garlic butter
  2. Place cooked heirloom tomato on platter, add 1/4 - 1/2 cup sauteed spinach on top of tomato, place one poached egg over spinach, pour 1-2 tablespoons hollandaise over eggs, dribble basil oil over hollandaise.
  3. Serve with sliced avocado, extra hollandaise and english muffins.
At Home with Rebecka http://athomewithrebecka.com/
 Gilroy Garlic Festival Eggs Benedict Florentine

If the eggs Benedict Florentine makes your mouth water, be sure to try these brunch recipes, too:

Crustless Broccoli Swiss Quiche and Simple Spinach Salad

Dutch Apple Baby with Blackberry Hoisin Bacon




Contest: How do you dress-up your greens? Fresh Peach Vinaigrette

Just added to Two for Tuesdays Recipe Blog Hop!!! Check this out!!

http://amoderatelife.com/2010/09/two-for-tuesday-recipe-blog-hop-volume-lucky-13/
http://amoderatelife.com/2010/09/two-for-tuesday-recipe-blog-hop-volume-lucky-13/feed/

Thank You all!!!
“No More Naked Salads” Mrs Cubbison Sweepstakes

The Foodie Blogroll is hosting a Contest giveaway featuring Mrs Cubbison’s Resturant Style Crutons.  How do you like to dress up your salads?  Below you’ll find links to the sweepstakes page and the Foodie Blogroll site. Take a moment to peruse both sites and enter the sweepstakes.  Better yet, join Foodie Blogroll and become part of the fastest growing foodie sites around. 

How do you like to dress up your salads?

If you’re like me, you add everything except the kitchen sink.  I love my salads with a variety of ingredients but I especially like using a homemade vinaigrette; vinaigrette is so simple to make at home and it’s quick, as well as easy. 

My newest homemade vinaigrette recipe is a Fresh Peach concoction.  Slightly sweet and a little sour, the fresh peach flavors blend so well with a Herb salad mix.  Don’t be afraid to experiment.  Some of the best recipes come from our kitchen inventions. 

  • Mixed Greens Salad with Fresh Peach Vinaigrette; At Home With Rebecka

Fresh Peach Vinaigrette:

1/4 cup rice vinegar
1/4 cup olive oil
1/8 teaspoon sea salt
1 tablespoon honey
1/8 teaspoon fresh ground black pepper
1 teaspoon green onion chopped white part only
1/2 juice from 1/2 lime
1 small ripe peach peeled and stone removed

Method:

Mix together first seven ingredients in a mason jar, cover with lid add shake until honey is dissolved, peel and pit fresh peach, cut peach into small pieces and place into a small food processor, pour vinaigrette over peaches and blend until smooth. Toss greens lightly with dressing. Add fresh sliced tomato wedges for added color and flavor.

Add a few tablespoons of crumbled blue cheese and a handful of Mrs. Cubbison’s Resturant Style Crutons. YUM!

Contest: Comment to Win a Mrs. Cubbison’s Gourmet Variety Pack

http://www.mrscubbisons.com/sweepstakes/

http://www.foodieblogroll.com/contests/comment-to-win-a-mrs-cubbison-s-gourmet-variety-pack




Foodie BlogRoll Royal JOUST Contest

Foodie Blogroll Royal JOUST Contest Entry
BLT with Red Onion Jam
BLT’s are a favorite at my house so for my Foodie Blogroll JOUST I decided to remain true to my canning roots and prepare my version of the classic BLT with a homemade Red Onion Jam. 
The combination of the tart apple and the sweet savory blend of the jam with the smokey bacon, is a delicious union of flavors!
The criteria:  Cook a dish with a local beer or wine, tomato paste and honey!!
Local wine choice: Aspen Peak Cellars, Conifer Red
http://www.aspenpeakcellars.com/
info@aspenpeakcellars.com
What is Foodie Blogroll?
A social network of thousands of network bloggers.   Created by “The Queen” Jenn.  You can also find her on Facebook! 
Ingredients: Colorado Honey, Conifer Red Wine by Aspen Peak Cellars Winery, Tomato Paste
Rebecka’s Red Onion Jam
2 1/2 quarts thick sliced red onions
(about 15 med 6 large)
2 tablespoons Hawaiian Alaer Sea Salt
2 teaspoons Bolivian Rose fine sea salt
1 tablespoon Fennel seed
1 teaspoon Coriander powder
2 heaping tablespoons Red Peppercorns crushed
1 1/3 Cup Colorado Honey
2 heaping tablespoons Tomato Paste
1 Cup Aspen Peak Conifer Red Wine
1 1/2 Cups water
Slice onions by hand or with a Mandolin cover with salt and toss to mix.  Set aside.
Crush red peppercorns and roast in large pot with fennel and coriander to release oils.  Add remaining ingredients and bring to a boil. 
Reduce heat to medium and cook for 30 minutes or until liquid is reduced by half.  As sauce thickens stir frequently to prevent sticking.  Pack red onions into prepared jars.  Release air bubbles by insert a chopstick into jars, pour liquid over onions leaving 1 inch head space.  Cover with lids and bands and process in water bath for 15 minutes.  Remove jars and place on clean towel to cool.
 Sandwich
1/2 pound bacon cooked
4 crusty rolls
1-2 large head lettuce leaf
1 thinly sliced apple
1 thinly sliced tomato
1 tablespoon mayonnaise
3 tablespoons Red Onion Jam
Slice rolls in half and toast with butter or olive oil, spread mayonnaise onto one half of roll and layer apple, lettuce and bacon.  Top sandwich with Red onion jam. Enjoy with a glass of Conifer Red wine and a special friend!