When I started entering cooking contests three years ago I never dreamed where this little adventure would take me! At the time it was simply a hobby that forced me out of my cooking comfort zone and gave me a little nudge to explore my creative culinary side.
In the months since, I’ve traveled to Las Vegas, Los Angeles, New York City and many places in between. But, one of the most fulfilling culinary adventures was in Orange Beach, Alabama, where I competed at World Food Championships in 2016. The competition itself is enough to ignite a fire under any home cook who wants a fierce challenge, but the fact that I was able to take my family along and cook with my mom and son by my side was the real prize!
This year I’m attempting to earn a coveted sponsored position at World Food Championships once again. One of the sponsors offering spots to home cooks is Saucy Mama. Each year they choose 20 bloggers/home cooks to compete in an online recipe contest where one lucky winner will be chosen to be a part of Team Saucy Mama.
If you’re not familiar with Saucy Mama you’re missing out! With products ranging from marinades and mustards to olives and dressings, they offer some of the best cooking ingredients I’ve ever had the honor of cooking with!
This year I chose to feature Saucy Mama’s Poblano Ranch Dressing in my contest entry. The natural assumption would be that one would use a dressing as a sauce or a topping. I wanted to do something different….VERY different! I chose to incorporate the dressing into a savory souffle. I added a variety of cheeses (cream cheese, parmesan and romano), crispy bacon, and sun-dried tomatoes. The result was magical!
Try it for yourself using the recipe below! To order your own Saucy Mama Poblano Ranch Dressing, click here. Or, leave a comment below to enter to win some fantastic products from Saucy Mama! Winner will be chosen at random on June 23.
Savory 3-Cheese Bacon & Poblano Ranch Souffles
6 Tablespoons butter, divided
3 Tablespoons plain bread crumbs
4 Tablespoons all-purpose flour
1 cup whole milk
4 ounces cream cheese, softened
1/3 cup plus 3 Tablespoons finely grated fresh parmesan cheese
1/2 cup grated romano cheese
1/3 cup Saucy Mama Poblano Ranch Dressing
4 egg yolks
8 egg whites
3/4 pound bacon, fried, dried and crumbled
2 Tablespoons finely chopped sun-dried tomatoes
Preheat oven to 375 degrees F.
Use 2 Tablespoons of butter to grease eight 8-ounce ramekins then coat each well with bread crumbs. Place on a large baking sheet and set aside.
In a 2-quart saucepan, melt remaining 4 Tablespoons of butter. Whisk in flour and cook, stirring constantly, until bubbly. Slowly whisk in milk and cook for 3 minutes or until thick.
Remove pan from heat and add cream cheese, 1/3 cup parmesan cheese, and the romano cheese. Stir until smooth and all cheese is melted. Stir in Saucy Mama Poblano Ranch Dressing.
Place egg yolks in a medium bowl. Quickly whisk half of the hot cheese mixture into the yolks then pour into remaining mixture in saucepan. Whisk until well incorporated.
In the bowl of an electric stand mixer, beat egg whites on high until stiff peaks form. Gently fold half of the egg whites into the cheese mixture. Add bacon, sun-dried tomatoes and remaining egg whites, folding gently until no white remains.
Gently spoon mixture into prepared ramekins and top with reserved parmesan cheese. Bake in preheated oven for 25 minutes. NOTE: Avoid opening oven while soufflés are baking. Serve immediately!