Tuesday, April 26, 2011

Real Women of Philadelphia Host Challenge-Video

Real Women of Philadelphia Host Challenge-Video
Pescado Chili Rellenos

Over the past four weeks I've been competing in the 2ND annual Real Women of Philadelphia Host Challenge.  Our mission, should we decided to accept it, is to develop new recipes using Philadelphia Brand Cream Cheese and the new Kraft Cooking Cremes.  
Every week for 9 weeks, each contestant must submit at least one original recipe for appetizer, side dish, entree and dessert. The recipe must be video taped and made with Kraft cream cheese or cooking creme.  The video is then edited by yours truly and download onto the RWOP website. 
The waiting begins as Paula Deen and the folks at Kraft choose 2 finalists in each category each week. At the close of the competition the 16 finalists will be flown to Savannah Georgia to compete in a cook off.  
Only 4 Hosts will be chosen. Each will receive a 1 year, 25 thousand dollar contract, to Host the RWOP website, make personal appearances over the coarse of the year and promote Kraft's new Cooking Cremes and Philadelphia Cream Cheese. 
This is my video submission for Entree week. Whew!
Are leftovers hiding in your fridge, just biding their time until they find their way into the trash bin? Are you racked with quilt as you toss good food gone bad, down the drain? Pescado Chili Rellenos are the perfect recipe to bring your leftovers back to life.
Utilizing the Kraft Cooking Cremes, your leftovers can shine once more and be transformed into a delightful family meal. The ingredients for this recipe are portioned for two servings but can easily be adjusted to serve six.
Prep time: 12 minutes
Cook time: 25 minutes
|Total time: 37 minutes
Servings: 2
  • 4 whole canned green chilies
  • 2 eggs
  • 2 tbsp. of Savory Garlic Cooking Creme
  • 1 cup(s) of Kraft Mexican 4 cheese blend with cream cheese
  • 1/4 lime, juiced
  • 2 tsp. of salsa verde
  • 1 tsp. of fresh cilantro
  • 2 scallions
  • 1/2 cup(s) of vegetable oil
  • 1 cod fish filet, about 5 ounces
  1. Drain chilies and remove seeds, rinse cod fish fillet in cool water and pat dry, season with salt and pepper and cut into bite size pieces
  2. Heat oven to 350 degrees
  3. In a medium mixing bowl combine, fish, lime juice, cilantro, scallions, salsa verde, Mexican cheese and Savory Garlic Creme, stuff chilies with 2 teaspoons filling and place in a small greased casserole dish
  4. Using an electric mixer blend 2 eggs salt and pepper for 1 minute, slowly add vegetable oil to eggs to create an emulsion, pour over stuffed chilies. Sprinkle small amount Mexican cheese over casserole, bake for 25 minutes or until puffy and golden brown. Serve

Cooking Across America-Colorado Cooks

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Saturday, April 23, 2011

Easter Marshmallows-New Family Tradition

I have such wonderful memories of coloring Easter eggs with my brothers.  I was the youngest and only girl in the family so it was a big production.

My parents and brothers would spin a wonderful tale about the Easter Bunny stopping by our house to collect our beautifully colored eggs while we were at church. He would then hide our eggs in the yard, along with marshmallow peeps, chocolates and candies for me to find.   

Following Easter Sunday church service my mother would make a delicious brunch while I was losing my mind thinking about all the sweets awaiting me in the yard.   Finally, we would all make our way to the backyard and the treasure hunt would begin.

Spring and Easter are my most favorite time of year.  Crocus, daffodils and tulips, all poking their heads through the frosty ground, making their way into the sunlight to give hope that summer is just a few short weeks away; and the celebration of Jesus Resurrection and the new life He offers to those who will follow Him, fill my heart with such joy! The tradition still lives on in our home.

Although, I love decorating Easter eggs and eating egg salad sandwiches made from the left over hard boiled eggs, I decided to start a new tradition with my children this year.   Decorating giant marshmallows with dark and white chocolate and sprinkles!  YUMMY!

They taste terrific and look amazing as a bouquet center piece for your Easter table.   Believe me, if you have children or just a few young at hearts, they won't last long after Easter dinner.

I found these giant multi colored Marshmallows at my local King Soopers and used leftover sprinkles from an earlier cup cake project. 

1 bag Giant multi colored marshmallows (smaller version will do)
1 package chocolate Almond Bark
1 package white chocolate Almond Bark
you can find both chocolates in your markets baking section.

Melt chocolate in a large microwave safe bowl on high heat in 30 second increments, until chocolate is melted, stirring frequently.

Insert long skewers into marshmallows, dip marshmallows in chocolate and allow excess to drain off.  Stand in a tall glass until the chocolate is dry.  Decorate with sprinkles or drizzle the opposite flavor chocolate over the coated marshmallows to create lovely designs.  


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Wednesday, April 20, 2011

RWOP Cooking Across America-Colorado Cooks

Rebecka's Fish Tacos with Cilantro Lime Creme and Habanero Peach Salsa

RWOP Cooking Across America-Colorado Cooks Pictorial

I wanted to share a few shots of the wonderful event I hosted this weekend in my home.  Over the past year I've meet some lovely ladies and a few gents while being a part of the Real Women of Philadelphia website.  We are a community of women and men that have a passion for cooking; we love Ms Paula Deen, we can't live without several blocks of cream cheese and the new Kraft Cooking Cremes in our refrigerator and quite possible... we all have a little addiction to competitions! 

Mostly, we have shared recipes and built new and lasting friendships, which have lead to this weekend where I hosted Cooking Across America-Colorado Cooks. 

Women from Utah, Colorado, and Atlanta came to my house to cook up some delicious dishes using Kraft's new Cooking Cremes and Philadelphia brand Cream Cheese.

I plan to add a video of our event as soon as it is edited as well as post the recipes from the event.  For now, please enjoy the photos!

Shannon Imlay floral design

Shannon Imlay Floral Design

Lady Nann & Rebecka-Strawberry Crepes with Creme Duex Chocolat

Corn and Tomato Salsa

Rebecka's Panko Crusted Fish Tacos

Me with a big platter of Fish Tacos

Shannon's Guacamole

Rebecka's Habanero Peach Salsa
Claudia's Savory Garlic Beignets with Chili Pigment Rouge

Janae's Oven Baked Taquitos

Kim Doyle-Wille's Asain BBQ Pork Pockets

Kim D and me hanging out in the kitchen!

Asain BBQ Pork Pockets all filled up and ready for my plate


Lady Nanns Mexican Rice

Lady Nann and Claudia

RWOP from left:  Janae, Kim, Rebecka, Shannon, Lady Nann, Claudia

Lady Nann's Strawberry Crepes with Shannon's Creme Duex Chocolat.

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Tuesday, April 19, 2011

YUZU Frog Eye Pudding with Nilla Bean Whip - Marxfoods Recipe and Review

YUZU Frog Eye Pudding with Nilla Bean Whip
I'm already addicted to the Marxfoods gourmet citrus juices!  Yuzu, Sudachi and Kabosu are citrus juices imported from Japan. All three juices are far more complex than your run of the mill lemon or lime juices;  filled with undertones of herbs and delivering a smooth texture with less bite than their American cousins, these juices are packed with intense delicious flavor.  


For the second recipe in my quest to define how Yuzu juice will take it's place in my kitchen, I've created a playful dessert....YUZU Frog Eye Pudding with Nilla Bean Whip!  Creamy and tart, this rich pudding satisfies with the perfect balance of flavors.  Yuzu juice is decadent and harmonious mixed with the creamy texture of the pearl tapioca and Madagascar vanilla beans.  It's crisp lemony taste, balance the lush  and slightly lumpy pudding.


1/4 cup Yuzu juice
1- 8 ounce bag small pearl tapioca
2 1/2 cups whole or 2% milk
2 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cup sugar
2 eggs

Nilla Bean Whip
2 cups heavey whipping cream
1/2 Madagascar vanilla bean
1/4 cup powdered sugar

Pour tapioca pearls into a medium mixing bowl, cover with cold water and let rest at room temperature for 2-3 hours. Drain tapioca, in a medium saucepan heat 2 1/2 cups milk on medium heat until small bubbles form around the edge of pan, lower heat, add tapioca and salt, cover and cook on low for 1 hour.  Do not allow milk to boil.  Remove lid and stir tapioca gently.

In a medium mixing bowl, beat eggs and sugar together, add vanilla, YUZU juice and blend, add a small amount of the hot tapioca to the egg mixture to temper, mix the tempered egg mixture back into the hot tapioca and blend well, eggs will cook in the hot mixture and make a delicious pudding.  Transfer tapioca to glass bowl and refrigerate.

Whip cream with electric hand mixer until stiff peaks form.  Split the vanilla bean open with a sharp knife, scrape out all the seeds and add to whipped cream, add powdered sugar and mix with a spoon to combine. refrigerate whip until ready to use.

Garnish with thin slice lemons, freshly grated nutmeg. 

“Niban shibori” juices are from the second pressing of the fruit.  This makes them less intense, more affordable, and more approachable than the first pressing.  They’re an excellent choice for home chefs and have been pasteurized to make them shelf stable before opening.

Yuzu juice is the most well known of the three varieties.  It has an extremely complex, slightly flowery flavor that is difficult to describe but is something like a blend of orange/tangerine, lemon and grapefruit. It is slightly less acidic than lemon juice.

Sudachi juice’s flavor is creamy, lemony, and quite tart.  It has a similar acid content to conventional lemons.

Kabosu juice’s flavor can be described as complex and lime-esque with layered tangy & savory notes.  It is considerably less acidic than lemon juice, yuzu juice and sudachi juice. Source: Marxfoods

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Monday, April 18, 2011

Marx Foods Exotic Citrus Juices Recipe & Review Radicchio Roma Tomato Salad with Sudachi Tomato Caviar Dressing

Radicchio Roma Tomato Salad with Sudachi Tomato Caviar Dressing

Thanks to Justin Marx the owner of Marxfoods, my favorite online wholesaler of fine bulk foods and amazing kitchen stuff, I've been experimenting in the kitchen with one of their newest products,  Yuzu, Sudachi and Kabosu citrus juices.  

“Niban shibori” juices are from the second pressing of the fruit.  This makes them less intense, more affordable, and more approachable than the first pressing.  They’re an excellent choice for home chefs and have been pasteurized to make them shelf stable before opening.

Yuzu juice is the most well known of the three varieties.  It has an extremely complex, slightly flowery flavor that is difficult to describe but is something like a blend of orange/tangerine, lemon and grapefruit. It is slightly less acidic than lemon juice.

Sudachi juice’s flavor is creamy, lemony, and quite tart.  It has a similar acid content to conventional lemons.

Kabosu juice’s flavor can be described as complex and lime-esque with layered tangy & savory notes.  It is considerably less acidic than lemon juice, yuzu juice and sudachi juice. Source: Marxfoods

To give a honest review of these complex new products it's really not adequate to just sip a bit from the bottle.  I like to spend time in the kitchen getting to know my new cooking companions adding them to new and old recipes alike. 

My first taste of Sudachi juice reminded me of my Sanibel Island home and sweet memories of foraging through my lush tropical island yard. Fresh avocados, oranges, and native papayas dotted between the dense green wild coffee, royal palms, and flower laden trees was my pride and joy, Meyer Lemon Tree.   I chose Sudachi Juice first, because it reminded me most of the delicate, creamy, tart flavor of Meyer Lemons; not overly acidic or overpowering in flavor; Sudachi juice is a perfect balance of tartness and rich smooth flavor.

Recipe & Review-Sudachi Juice: 

Radicchio Roma Tomato Salad with Sudachi Tomato Caviar Dressing

10 ripe Roma tomatoes (reserve caviar/seeds and pulp)
1/4 cup lose packed cilantro leaves
1/4 cup flat leaf parsley, leaves
1 small head radicchio lettuce
1 tablespoon chopped dried cherries
1 tablespoon minced shallots
1 whole Serrano Pepper

sea salt and pepper to taste

Sudachi Tomato Caviar Dressing

6 tablespoons Sudachi juice
all the reserved tomato caviar, ribs removed
1/4 cup extra virgin olive oil
2 teaspoons sugar
1 teaspoon premium soy sauce
1 tablespoon black sesame seeds
pinch sea salt

In a large mixing bowl combine chopped radicchio, whole cilantro and parsley leaves, stems removed. 

Cut Roma tomatoes into wedges and remove seeds and pulp, reserve for dressing.  Chop dried cherries, and Serrano chili and mince shallot, add all ingredients to mixing bowl.

In a small Cuisinart blender, blend tomato caviar with Sudachi juice, olive oil, sugar, salt, and soy sauce.

Lightly dress greens and tomatoes with 3-4 tablespons dressing.  Garnish individual serving with black sesame seeds and a pinch of sugar, serve.

What makes each of these juices so spectacular is their complex nature. Although, they are all citrus in nature the each have completely different overtones of flavor.  Each juice is filled with a myriad of flavors and endless possibilities for recipe creation!

Next up, Kabosu ROOTbeer Cream Cocktail!

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Tuesday, April 5, 2011

Rhubarb Kiwi Marmalade & Pineapple Mango Marmalade

It's spring time in the Rocky Mountains and it's time to make some marmalade. 

I almost always start my canning season making Pepper Jelly for the holidays but the rhubarb was so beautiful this spring I was forced to veer off course and make some mouth watering, sweet-tart Rhubarb Kiwi Marmalade.  While I was at it, I decided to make some Pineapple Mango Marmalade.  Both turned out a smashing success.

Rhubarb Kiwi Marmalade
6 cups chopped fresh rhubarb
3 lemons
6 kiwi
7 1/2 cups sugar
1/2 cup water
1 package liquid pectin

Wash rhubarb and chop into small pieces, slice lemons thinly on a mandolin leaving peel on, remove skin from kiwi and slice thinly on mandolin, add fruit to large heavy stock pot and set temperature to medium high, add sugar and and 1/2 cup water and bring to a boil. Lower heat to medium keeping the liquid at a medium boil.  Cook until fruit is clear, about 45 minutes to 1 hour, stirring frequently. Remove from heat, add liquid pectin and skim any foam.  Process in sterilized jars for 15 minutes hot water bath. 

Hot Water Bath: in a large stock pot add enough water to submerge filled sealed jars, boil filled jars on medium high heat for 10-15 minutes, remove to a dry towel.  Jars will make a destinctive "ping" sound when they've sealed correctly. 

I got a little carried away adding water to my recipe resulting in a soupy marmalade.  I added another packet of liquid pectin and a few more lemons to thicken my recipe and luckily, the marmalade set up perfectly.

Dried fruit can also be added as a thickening agent instead of using liquid pectin. To make a conserve just add a cup of chopped nuts to the mix.

Pineapple Mango Marmalade
4 cups chopped fresh pineapple
4 cups chopped fresh mango
4 cups sugar
zest from one lemon
juice from one lemon
1/2 cup water if necessary

Peel and chop pineapple and mango, Using a large heavy bottom sauce pan heat fruit on medium high heat, add sugar, lemon zest and juice. Cook for 10 minutes, add water if mixture is to thick to stir. Bring to a rapid boil, cook 2 minutes, reduce heat to medium and cook till fruit is clear about 40 minutes.  Process in a 15 minute water bath in sterilized jars.

Spread on a English muffin or piece of fresh French bread and prepare to be dazzled by the flavor. 
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Sunday, April 3, 2011

Ultimate Blog Party Link Up

Janice and Susan, the creators of 5 Minutes for Mom are hosting the 2011 Ultimate Blog Party  together with Brent Riggs, the creator of Linky Tools

This is the 5Th year Janice and Susan have hosted The Ultimate Blog Party.  They've created a dynamic party atmosphere to help food and crafting bloggers build followers by linking up with Brent's fantastic Linky Tools. The've also provided a medium in which to find like minded individuals and explore their respective blog talents.  Thank you Janice, Susan and Brent for hosting such a great event!

A little bit about me and my blog...

I began my blog on a whim, never expecting to become so involved and passionate about sharing family recipes, food photography and stories that encapsulate my life's journey with food.  My blog has become a labor of love. 

I've also written several product reviews and have competed in numerous food competitions and food video challenges.  Amazingly, I've been honored to win many of these events!  As a self taught home chef, it's remarkable to be a part of such a enormous food blogging community and be recognized for my gifts in the kitchen. 

I invite you to visit my blog, At Home with Rebecka where I'll share instruction in food preservation, my love for South Western cuisine, some real down home cookin and my newly awakened passion for food photography.

See y'all soon!
Twitter: @athomewrebecka
Facebook: At Home with Rebecka
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