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You are here: Home / At Home with Rebecka / World Food Championships 2015 Part 3: Top Ten Bacon Recipes

January 21, 2016

World Food Championships 2015 Part 3: Top Ten Bacon Recipes

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

World Food Championships 2015 - making all things bacon!

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

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

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

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

At Home with Rebecka #WFC2015

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

Penobscot McCrum

Photo by Penobscot McCrum

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

Dutch Apple Baby with Blackberry Hoisin Bacon

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

Hammer Stahl Sponsor Swag Bag

Hammer Stahl Sponsor Swag

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

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

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

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

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

World Food Championships 2015 Bacon TOP TEN

KC Quaretti and Rebecka Evans Top Ten Round WFC Bacon 2015

American Red Snapper Bacon Mushroom Hash and Bacon Parsnip Porridge
2015-11-17 03:34:25
Serves 4
Perfectly cooked American Red Snapper, accompanied by a crisp mushroom hash, in a creamy bacon parsnip porridge; makes for the perfect bite of comfort food. The woody favors of the crispy sautéed mushrooms are the perfect crunch paired with the creamy parsnip bacon broth. American Red Snapper is cooked to perfection with just a hint of salt and served with a thyme and lemon compound butter. My recipe placed me 4th in the Top Ten of World Food Championships 2015 Bacon Category.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 3 pound whole American Red Snapper
  2. 1 pound Applewood Smoked Wright Brand Bacon, divided
  3. 2 large 1 large russet potato, skins on (about 2 cups) peeled and diced Optional: Penobscot Potato Skins
  4. 4-5 parsnips, (about 1/12 cups) peeled and diced
  5. 1 ear fresh corn
  6. 1 cup canned creamed corn
  7. 2/3 cups chopped leeks, white part only
  8. 5 clove garlic, minced, divided
  9. 1 cup Challenge European butter, divided
  10. 2 cups chicken stock, plus 1/2 cup more if necessary for consistency
  11. 1/2 cup heavy cream
  12. 3 cups mixed mushrooms (Enoki, Shiitake, Beech) cleaned and rough chopped
  13. 1/2 medium onion diced
  14. 3 tablespoons olive oil, divided, and more if needed,
  15. 2 cups vegetable oil for frying,
  16. Juice from 1/2 lemon
  17. 3 tablespoon fresh thyme, divided
  18. 1 tablespoon fancy pimientos, chopped
  19. 6 each, whole okra, sliced
  20. 1/2 cup corn meal
  21. salt and pepper to taste
For the American Red Snapper
  1. Scale and clean whole red snapper, leaving skin on. Optional: remove skin
  2. Cut into 4-3 once portions, dry fish with paper towel. Season with salt and pepper
For the American Red Snapper
  1. To make compound butter, combine 1 1/2 sticks room temperature butter, juice from 1/2 lemon, 2 tablespoon fresh or dried thyme. Refrigerate until ready to use
  2. In a medium sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter
  3. Place seasoned American Red Snapper skin side down in hot pan and cook on first side for 3 minutes, gently flip fish and cook until done. Remove fish from pan and rest until ready to plate
For the Bacon Corn Porridge
  1. Cook 1/2 pound diced Wright Brand Bacon in a saucepan over medium heat until crisp, remove bacon and set aside (reserve out 1/4 cup cooked bacon crumbles for garnish)
  2. Pour off bacon fat
  3. Cut fresh corn from cob
  4. In the same pan, dry roast fresh corn, remove from pan and set aside
  5. Add 1 tablespoon butter
  6. Chop leeks using white parts only, sauté leeks, and garlic until translucent
  7. Add chicken stock and deglaze pan
  8. Add diced Penobscot potatoes, and diced parsnips
  9. Cook until potatoes and parsnips are fork tender
  10. Using an immersion blender, blend potato and parsnip until smooth
  11. Add creamed corn and fresh roasted corn, add additional stock if mixture is too thick (should be the consistency of clam chowder) bring to a boil, cook for 2-3 mounts
  12. Reduce heat, and simmer over medium heat until ready to serve, about 30 minutes
  13. About 5 minutes prior to serving stir in, 1/2 cup heavy cream, cook another 2-3 minutes
For the Bacon Mushroom Potato Hash
  1. Using two sauce pans, prepare mushrooms and potatoes separately, you will combine later.
  2. Rough chop mushrooms
Mushrooms
  1. In a medium statue pan, melt 1 tablespoon olive oil and 1 tablespoon butter over medium high heat
  2. Add mushrooms and sauté until juices release
  3. season with salt and pepper, taste
  4. Continue cooking until mushroom are caramelized, add more oil as necessary, cut the heat and set aside until ready to combine
Potatoes
  1. In separate sauce pan, cook remaining 1/2 pound bacon until crisp, remove bacon and set aside, remove excess bacon fat.
  2. Add 1 tablespoon olive oil and 1 tablespoon butter to pan
  3. Cook diced onion, and potatoes for 15 minutes or until crispy and caramelized, season with salt and pepper. Taste for seasoning.
  4. Add 2 tablespoons chopped thyme and stir to combine.
  5. Combine cooked mushrooms with cooked potatoes and cook over medium heat until all ingredients are hot. Cut heat to low
  6. Okra: In a small bowl, combine corn meal, 1/4 teaspoon salt, 1/4 teaspoon pepper. Slice Orka in half, lengthwise, dredge in corn meal mix. Add 1 vegetable cup oil to pan and sauté over medium heat until crisp. Light salt and use for garnish
To Plate
  1. Divide hash into half of each bowl/plate
  2. Pour porridge in the other half of bowl/plate. Some of the porridge will run into the hash, this is ok
  3. Place a piece of cooked American red Snapper over the plated ingredients.
  4. Place a teaspoon of compound butter on top of each fish filet, right before serving
  5. Garnish with chopped bacon crumbles, fresh chopped thyme, lemon zest and slices of lemon and chopped pimientos
By Rebecka Evans
https://athomewithrebecka.com/
 

American Red Snapper

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

World Food Championships 2015 – OFFICIAL TOP 10 SCORES
BACON WORLD CHAMPIONSHIP

 

  BACON

WORLD CHAMPIONSHIP 2015

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

1

Mirbeau (Coe, Stephen)

96.625

95

95.8125

93.875

94.65

2

Cuisine with Colleen (Curley, Colleen)

94.625

85.5

90.0625

86.5

87.925

3

Sugarfire Smokehouse (Johnson, Mike)

89.5

90.375

89.9375

86.5

87.875

4

At Home with Rebecka (Evans, Rebecka)

91.75

84.5

88.125

86.75

87.3

5

Katherine Foster (Foster, Katherine)

90.75

90.625

90.6875

81.75

85.325

6

Apple Valley BBQ (White, Justin)

92.875

90.125

91.5

80.375

84.825

7

Q Borough Culinarians (Ashby, Adrian)

93

91.75

92.375

78.5

84.05

8

Farleys (Trumpold, Elizabeth )

92.875

81.5

87.1875

81.75

83.925

9

Blazin’ Blues BBQ (Richard, Dan)

90.125

91.25

90.6875

78.5

83.375

10

Two Smokin Guys,NY (Galuski, Dave)

85.875

89

87.4375

77.375

81.4

 

Filed Under: At Home with Rebecka, Cooking Contest, Dinner, Entrees, Seafood Tagged With: #feintastingfoods, #FoodSport #WFC2015 #WFC2015FFW, #HammerStahl, #PenobscotMcCrum, #SuperBowlofFoodSport, American Red Snapper Bacon Mushroom Hash and Bacon Parsnip Porridge, Just A Pinch, Top Ten Bacon, Wright Brand Bacon

Reader Interactions

Comments

  1. KC Quaretti says

    January 22, 2016 at 12:32 PM

    Rebecka, it was an HONOR to be asked to be your sous chef! You are talented, caring, and one classy lady! I would cook with you anytime and anywhere! To everyone; this is an amazing dish!!!!

    Reply
    • athomewithrebecka says

      January 23, 2016 at 3:21 PM

      Kc, I’m blessed to have you in my kitchen at #WFC2015 and plan to cook with you again in the future. Wish I could sous for you this coming year!!! Thank you for everything…I adore you!

      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.

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World Food Championships FINAL TABLE

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Rebecka Evans Bacon World Champion 2017

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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.
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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.
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 @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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