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You are here: Home / ABOUT ME

ABOUT ME


Welcome to At Home with Rebecka.

I’m an award-winning home cook and food blogger, and an avid food and nature photographer. 

I live in Houston, Texas with my sweet husband Blake. We are blessed with five children, and this proud “Papa and Gamma” also have five beautiful grand-girls and one grandbaby boy. 

I started my website, athomewithrebecka.com, 10 years ago. The joy of recipe creation, food sport, and learning the art of food photography and styling has been a labor of love.

I won my first TV competition appearance on the Food Network’s Clash of the Grandmas “Home Sweet Grandma” taking home a cash prize of $10 thousand dollars and I haven’t stopped winning since!

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

Some of my most honored achievements in food sport are listed below.

2015 4th Place Bacon World Championships $1400
2016 Food Network Winner-Clash of the Grandmas 10K
2016 Gilroy Garlic Cook-off Winner 5K
2017 Bacon World Champion 10K
2018 Mushroom Festival Winner 2K
2018 Sutter Home Wine First Place, Build a Better Burger Regional Finalists 2K
2018 Ruinite Chili Cook-off South Regional Winner 1K
2019 Mushroom Festival Winner $1500
2019 Cedar Bay Grilling First Place $500
2020 Grand Prize Cape Cod Select $1500

For a complete list of wins check out Awards and Publications Page HERE…

First Place Gilroy Garlic Cook off Rebecka Evans

Before babies, grandbabies and food sport, my first love was opera.

You can read more about my opera journey at the link below. Also, find links to my social media pages and subscribe to receive all my newest recipe posts.

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My Opera Journey

Mikado
Mikado Opera Colorado Denver

Music, Food and Family. It’s what makes my heart sing!

 

Reader Interactions

Comments

  1. Anne Swanson says

    August 14, 2016 at 4:42 PM

    Now that you have won the 1st place at the Gilroy Garlic Festival 2016, can you please tell me where to find your Garlic Goat Cheese and Bacon Soufflé recipe? Thanks!

    Reply
    • athomewithrebecka says

      August 15, 2016 at 2:27 PM

      Hi Anne,

      Thanks for contacting At Home with Rebecka.

      The link below will take you to the blog post with my winning recipe. It’s a longer post with recap of the event and the recipe near the end of the post.

      I’d be happy to know how you like the recipe. Feel free to contact me with your thoughts!

      Best Regards,
      Rebecka Evans

      http://athomewithrebecka.com/garlic-goat-cheese-bacon-souffles-wins-gilroy-garlic-crown/

      Reply
  2. Bob B says

    September 26, 2015 at 6:51 PM

    Hi Miss Rebecka! I’m not much more than a wannabe baker but being a Lubbockite myself I have some insight that you may be able to get some mileage out of. As a teeneager I worked at the cafeteria in Monterey Center on 34th in the 70s, and had the hots for a girl who worked there in the evenings and at the Pie Kitchen on 50th in the mornings. You can guess where I made myself a nuisance….

    Anyhow, one of her jobs was separating eggs. Lots of eggs. The whites were far more valuable than the yolks, and certain recipes were needed to balance the need for egg whites, especially for making merangue. I know that Butter Chess pie was a yolk-sink, so you are on the right track.

    Some other things that may help. The recipes for the same pies varied depending on whether they would be served fresh cooked or frozen and ready to cook/thaw. Nearly every cafeteria used only frozen pies, created at another facility, delivered twice a week. We occasionally got fresh pies from the Pie Kitchen on a trial basis, I believe we may have been the only one, and that due to some relationships between the employees/management. I couldn’t say. A few cafeterias may have made some of their own pies but generally not. Probably a matter space and facility, as the baking areas were usually small and had plenty to do already with breads and cakes. If it could be frozen and shipped and stored, so much the better to keep costs and complexity down.

    Fresh made pies, up until the mid 70s at least, were cooked in thin aluminum pie pans. I have a couple still and you can find them on ebay even; they are stamped ‘FPK’. I’m sure that would make a difference in the cooking compared to a thick glass dish. Frozen pies (the ones that you would almost certainly eat at the cafeteria) were cooked in a very thin foil pan. Icebox pies were only thawed of course.

    I also know that corn starch was used in a lot of the custardy recipes at the pie kitchen, I have no idea about this one. I do know that there was disagreement among some of the cooks over the use of buttermilk powder in the frozen pies, as opposed to fresh buttermilk at the kitchen, and I know butter chess was one of them. I remember other rants (not regarding any specific recipe), like the difference in molasses used (if it wasn’t blackstrap it was supposed to be a bad shameful thing). I recall other vague things over the brand or type or whatever of brown sugar or vanilla, shortning vs lard, corn syrup is not a honey substitute no matter what those godless heathens say, etc. Some very colorful rants painted the pie kitchen depending on who was or wasn’t there. But even at the pie kitchen, recipes changed sometimes.

    One other thing, a lot of recipes in the cafeteria changed in the mid-70s (and probably regularly through the years) regarding the fats and oils used. Shortening had to replace lard, certain vegetable oils were retired and replaced with new ones, and I seem to remember polyunsaturated fat was suddenly controversial. My insight stops there; at the cafeteria I was a dishwasher, pot scrubber, and the stocker twice a week when the truck arrived, and I helped out cleaning and stocking at the pie kitchen. Along with flirting. I think she got the better of the deal.

    Reply
    • athomewithrebecka says

      September 28, 2015 at 8:51 AM

      Hi Bob, thank you for taking the time to give me such great insight to cafeteria pie making. Your personal account made the read even more enjoyable!

      You have a lot of good suggestions for making a better Butter Chess Pie. I used to own aluminum tins unfortunately, they’ve been misplaced over the years and several moves. I’ll have to be on the look out to acquire more for my next Chess Pie making session. I’ve used buttermilk powder in other recipes but never Chess Pie; will have to give that a go as well.

      I’m about to do a Google search for the Pie Kitchen, in hopes of finding a recipe for their Chess Pie!

      If you ever happen across the Furr’s recipe for Chess Pie…PLEASE pass it along! Cheers!

      Reply
      • Bob B says

        October 7, 2015 at 1:26 PM

        You are in luck, I located a single surviving tin from the pie kitchen, best guess is circa 1972. It is actually stamped in a different way than modern pans, making the sides a little thicker than the bottom. If you are seriously attempting to recreate a Furr’s recipe it might be a good idea to use it as a reference for selecting the tin you actually end up using (this one is well used and probably would have been retired if it had been a plain tin). You have my email, send me some kind of mailing address and I will be happy to put it in the mail. You have to promise to make another stab at this recipe though.

        Reply
        • athomewithrebecka says

          November 19, 2015 at 8:18 AM

          Hi Bob, I’m so sorry for the late reply! I’ve been creating recipes and jetting around for the World Food Championships in FL the past few weeks. You’re a dear, to be willing to share your 1972 Furr’s pie tin with me!!! As much as I’d like to see how the tin compares to the newer versions, I can’t let you part with your heirloom. It’s a part of your story and needs to be held in the deepest regard by the it’s true owner! Thank you so much for thinking of me in this way! Here’s a challenge for you…I would love to see a chess pie recipe from your kitchen, if you’re willing to share that with me? I’d even post the recipe and photos to my site if you’re up for recreating?? You can email me at rebeckasevans@gmail.com when, and if you decide to accept the challenge. I plan to take another stab at the recipe this Christmas. Cheers to you and yours!!

          Reply

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MEET REBECKA

Welcome! This has been my little blog home since 2010.

I'm a wife, mom, grandmother, and an award-winning competitive cook.

I'm living my best life; a culinary journey of comfort and style in Houston, Texas

I'm so happy you're here.

Read More…

Fresh Origins

World Food Championships FINAL TABLE

my foodgawker gallery

Rebecka Evans Bacon World Champion 2017

Rebecka Evans Kitchen Ambush Norfolk VA

[instagram-feed]

athomewithrebecka

For the love of Alphabet noodles here’s a big bo For the love of Alphabet noodles here’s a big bowl of Alphabet Chicken  Corn Soup.

I like the noodles better than the broth so I make mine, noodle heavy! If you prefer more broth just add another 8 ounces liquid and more seasoning. 
RECIPE:
1 7-ounce package alphabet noodles
16 ounces chicken stock
1 cup chopped roasted chicken breast
1 chicken bullion cube
1/2 cup cooked frozen corn
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chopped fresh Italian parsley
2 tablespoons butter

In a medium stock pot, bring chicken stock to a boil. Add bullion cube and stir until dissolved. Add alphabet noodles and stir. Cook until noodles are tender, about 10 minutes. Add corn and chicken cubes. Mixture will be thick.

Add butter, salt and pepper. Stir until butter is melted. 

Season with more salt and pepper to taste.
ENJOY 😉 

#alphabetsoup #chickennoodlesoup #comfortfoodsrock #blastfromthepast
THERE’S NOTHING MORE EVOCATIVE THAN THE SMELL OF THERE’S NOTHING MORE EVOCATIVE THAN THE SMELL OF SUNDAY ROAST… 

I can’t be the only one who feels a sense of comfort in the unctuous smell of cooking pot roast? 

Tell me about your favorite Sunday Roast memories and recipes in the comments below and stop by my blog for my heartwarming recipe - Rebecka’s Sunday Roast. 

Recipe link in Bio

You can also find the recipe in this months @fyi50plus Magazine - At Home with Rebecka Recipe Column.
Stay safe, eat well! 

#athomewithrebecka #fyi50plus #roastbeef #sundayroastdinner #beefcouncilofamerica #instafood #deliciousfoods #recipes
I’m so honored to win First Place in the Veggie I’m so honored to win First Place in the Veggie Category of @kevins.natural.foods #eatcleanlivehappy Blogger Recipe Challenge. Thank you!
Recipe Link in bio

My Thai Coconut Lentil Soup is a cinch to make with Kevin’s sauce packets. It’s #vegan #paleo #nongmoverified and delicious 

#kevinsnaturalfoods #kevinsrecipechallenge #foodphotography #foodofinstagram #athomewithrebecka
Yesterday’s leftover roasted tomatoes become tod Yesterday’s leftover roasted tomatoes become today’s beautiful breakfast. #eggporn #yourewelcome
Lunch for one! Roasted tomatoes with garlic, cream Lunch for one! Roasted tomatoes with garlic, creamy burrata on toast! Holy Yum!!
Harvesting liquid gold before another frost hits! Harvesting liquid gold before another frost hits! Meyer lemons...yum! #meyerlemontree #meyerlemonrecipes #homegrownproduceisthebest
You won’t want to miss my Easy Microwave Lemon C You won’t want to miss my Easy Microwave Lemon Curd Recipe for the Holidays. This is my first foray using the microwave to cook lemon curd and I’m please to report there is virtually no difference in flavor and texture between this method or tradition Bain-Marie. It’s so delicious 🤤 

Link to recipe in BIO.

#lemoncurdrecipe #lemoncurdtartlets #microwavelemoncurd #deliciusfood😍 #dessertfortheholidays #meyerlemonrecipes #athomewithrebecka #perfectlyplated #artofplating #f52grams #instafood
Shut the front door!! It worked! Old Fashioned Bak Shut the front door!! It worked! Old Fashioned Baked Apples made with canned cinnamon rolls and Orange Soda are DELICIOUS! The soda gives the sauce a beautiful Amber color, the perfect compliment to the tart apples. Just Heavenly! I’ll be making this again!

RECIPE:
3-4 small apples cored and cut in half
1 can refrigerated cinnamon rolls (8 rolls w icing)
1 cup butter, divided
1 cup sugar
1 teaspoon cinnamon
1 (12 fluid ounces) canned orange soda

1. Preheat oven 350F.
2. Grease large cast iron skillet
3. Cut apples in half and remove cores with a melon baller. Open cinnamon rolls and gently unwind until flat, on a pice of waxed paper.
Place another pieces of waxed paper over the dough. Using a rolling pin, gently roll dough so it’s about 1/4 inch thick. Cut into equal squares.
4. Fill each apple with a dollop of butter then lay a piece of dough over the cut side and wrap apple in dough. The dough won’t reach around the entire Apple, this is fine. Place wrapped apples in cast iron pan
5. Melt butter and sugar in a small sauce pan. Add the orange soda and mix to combine. Pour warm mixture over apple dumplings.
6. Cover and bake for 35-45 minutes, or until Golden brown
Drizzle cooked apples with icing and serve warm.
ENJOY!!
#pantryraid #cookwithwhatyouvegot #appledumplings delish
I’m playing mad scientist in the kitchen today u I’m playing mad scientist in the kitchen today using up pantry items to make Old Fashioned Apple Dumplings. 
 
The recipe calls for crescent rolls but we ate those at Thanksgiving. Good news, I had a can of cinnamon rolls which I think will do the trick! The Recipe also calls for a can of Mountain Dew (TM) soda. I didn’t have that either so I’m substituting Sunkist Orange soda. That should work!? 

Risky?? Naw!

I’m excited because  they already smell divine! Stay tuned for the reveal.
Let me know in the comments below what kinds of pantry raid cooking you’ve done lately. #cookwithwhatyouvegot #pantryraid #appledumplings🍎
While canning my Meyer Lemon Habanero Pepper Jelly While canning my Meyer Lemon Habanero Pepper Jelly today I decided to test a microwave lemon curd recipe...

I just fell in love!!! Microwave Meyer Lemon Curd is OFF THE CHAIN delicious! I couldn’t wait to get my mouth around that lemony goodness so I’m snacking on Borganzola cheese, multi grain crackers and 10 minute microwave Lemon Curd! 😳😳

I’ll be making lemon curd tarts this week so stay tuned for the recipe...🤤🤤🤤 #meyerlemoncurd #microwavelemondcurdrecipe #boganzolacheese #shutthefrontdoordelicious
My Meyer Lemons are plump and super juicy this yea My Meyer Lemons are plump and super juicy this year (trees have been in the ground and producing for three years). Sadly, the skins are imperfect this season.
I’m not sure if the tree is still to close to the ground and fruit is picking up dust or if Texas humidity had something to do with the defect? @chefpjcopithorne What’s your expert opinion? 

Despite their imperfections, they will make the most delicious Habanero Meyer Lemon Jelly and Lemon Curd. @lanzijosee Your care package will be sent out with a few jars of both this week. Their not beautiful but they taste amazing! #happycanning #meyerlemon #gardentotable #jelly #lemoncurd
From garden to table...homegrown leeks! I’m mak From garden to table...homegrown leeks!

I’m making something wonderful with these beauties for my recipe column in the @fyi50plus Magazine Dec. Jan. Issue.

Can you guess what I’m making? I’ll give you a couple more hints... baby Bella mushrooms, carrots and beef! GO!

#gardentotable #homegrownveggies  #eathealthybehealthy #fyi50plus #athomewithrebecka #comfortfoodseason #easyslowcook
Here's my third entry in the Kevin's Natural Foods Here's my third entry in the Kevin's Natural Foods #eatcleanlivehappy Blogger Recipe Challenge-KOREAN BBQ CAULIFLOWER WINGS!

The authentic flavor of Kevin’s Korean BBQ Sauce pairs perfectly with my BBQ Cauliflower Wings. The sauce is so versatile and can also be used on chicken, fish, and beef. 

My recipe is entered into the VEGETABLE Category for a chance to win $500.00. For the full recipe clock the LINK in my bio. 

http://athomewithrebecka.com/korean-bbq-cauliflower-wings/

#eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge⁠⁠⁠⁠ #contestrecipe #healthyeating #veganrecipes #Vegetarian #athomewithrebecka #ketofood
Here’s my second entry in the @kevins.natural.fo Here’s my second entry in the @kevins.natural.foods Eat Clean Live Happy Blogger Recipe Challenge-
Tikka Masala Steak Roasted Tomato Tartine! It’s the BOMB!

The robust, slightly spicy Tikka Masala Sauce is nestled on top@of whole-grain toasted bread that’s been smeared with creamy burrata. The burrata is topped with sliced, sautéed prime beef and a finishing touch of juicy-sweet, roasted tomatoes.
For the Full Recipe see link in my bio.

#eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge #contest #Paleo #ketocertified #healthyeating #recipesofinstagram #roastedtomatoes #tikkamasala
Enjoy a healthy bowl of my delicious Thai Coconut Enjoy a healthy bowl of my delicious Thai Coconut Lentil Soup made with @kevins.natural.foods pre-made Sauces.
My recipe is entered in the VEGGIE Category of the Blogger Recipe Challenge #eatcleanlivehappy  This bowl of healthy goodness is vegan/vegetarian and a cinch to make
For the full recipe see link in my bio.
#kevinsnaturalfoods #kevinsrecipechallenge #athomewithrebecka #healthyrrcioes #veganrecipes #vegetarianrecipes #foodofinstagram #eatcleanlivehappy
Revived leftovers for breakfast and great memories Revived leftovers for breakfast and great memories made with friends!!

Last weekend, I hosted the second installment of “ladies night out” sleepover with three of my dearest foodie friends @goodgriefcook @nancymanlove and @tamiejoeckel ❤️ We cooked together, laughed a lot, drank some mimosas, hung out in the pool, and ate some really amazing food.
Click through the pics to see Nancy’s stunning charcuterie board, Tamie’s German Chocolate Cake, and Lisa’s Sous vid Apple Pie! Yummy in my tummy and so good for the soul

RECIPE:
1/2 pound leftover, boiled baby potatoes, smashed. 
1/4 pound bacon, cooked crumbled, bacon fat reserved
1 fine chopped jalapeño
1/2 pound shredded cheese
2 scallions, chopped
6 large eggs
1/2 tablespoon butter
Pico, Salsa, chips and cilantro to garnish

DIRECTIONS:
Cool bacon in cast iron pan. Remove cooked bacon to plate and reserve for garnish
Add 1/2 tablespoon butter to bacon fat and melt.
Add jalapeño peppers to pan and cook for 30 seconds. Smash pots with the bottom of a glass cup and add potatoes to the pan. Cook over medium high heat, stirring several times while it cooks
Add shredded cheese, and eggs to pan. Cook for 3 minutes covered. Finish eggs in broiler until the reach desired doneness. I like over medium eggs. 
Sprinkle cooked bacon and chopped onions over dish. Serve with chips, salsa and cilantro. 

#leftoversforbreakfast #friendsforever #girlsnight #foodiefriends #relaxandunwind 
#lovemyfriends❤️
Texas Rangers Baseball and Food Sport Unite-The ma Texas Rangers Baseball and Food Sport Unite-The marriage of Major League Baseball and food sport is a philanthropic union of epic proportions.
Say hello to my original recipe using Texas Rangers, Bench Coach, Don Wakamatsu’s Peach Jam: Wakamatsu’s Peachy Good Waffle Sandwich. This recipe is a mouthful of delicious, savory-sweet flavors.
.
.
For the recipe, click the link in my bio. 
@thejellyqueens @rangers @wakamatsudon @fyi50plus @athomewithrebecka #greatfood #texasrangersbaseball #athomewithrebecka #waffles #healthy #holidaybreakfast #homemadejamsandjellies
Cooking at home doesn’t mean you have to sacrifi Cooking at home doesn’t mean you have to sacrifice Resturant quality meals! This mornings breakfast...Caprese Crostini with Poached Eggs
The salad is made with grape tomatoes, whole milk mozzarella, chopped fresh Italian and Thai basil from my garden, extra virgin olive oil, salt and pepper.
Super easy to make and done in less than 5 minutes. Serve with toasted bread and poached eggs...the meal tastes better than most Restaurant’s and is beautiful to behold.
Pamper yourself with healthy and beautiful meals at home! You’re worth it! #healthymealsathome #perfectlyplated #poachedeggs #breakfast #lunch #dinner #capresecrostini #foodofinstagram @athomewithrebecka
Celebrating #nationalsandwichday2020 with one of m Celebrating #nationalsandwichday2020 with one of my favorite sandwiches...deconstructed tuna salad on bolio roll with apple and avocado, made with @tonnino.tuna #delcioussandwich #nationalsandwichday #healthyeats #tonninotunafillets #linecaught
@naturaltableware Bagasse Bowls are the perfect di @naturaltableware Bagasse Bowls are the perfect disposable bowl for your holiday gatherings. They are simply beautiful and will coordinate with any holiday decor. They are super strong, holding hot and cold foods without leaching or getting flimsy. They are also biodegradable so just toss them in the trash after using and skip all those dirty dishes.

Here’s my final entry in the @worldfoodchampionships “Persentation is Everything” Contest: Banana’s Foster Pound Cake with Salted Caramel Drizzle, Vanilla Ice Cream and Sweet Granola Crunch...
#wfcpresentation #naturaltableware #contest.
.

 @freshoriginsmicrogreens @naturaltableware @worldfoodchampionships @athomewithrebecka
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Bacon Sriracha Tomato Soup

2017 Bacon World Champion Rebecka Evans’ Sriracha Tomato Soup is the work of a bacon genius. Crunchy bacon croutons + tomato soup = magic in a bowl! 🍅🧀🥓🍞🌶

Posted by Fox Recipe Box on Wednesday, June 13, 2018

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