Chef Becky

08/07/2024

KINGSFORD knows how to party! They called Chef Becky to cater a lunch for 160 employees and subcontractors, to celebrate FORTY people retiring!! They were SO thankful for the feast 🥰 Hottest day of the summer, too 🥵

07/27/2024

Crepes with fresh Local Cherries and Mascarpone Cheese!! DELISH, JUICY and FUN brunch recipe airing on Monday, July 29 at 5:45 AM and 6:45 AM on You won’t want to miss it!

07/22/2024

We 💙 catering at King Estate Winery!!! Gorgeous views and stunning wine!

07/15/2024

Turkey BLT Ranch Wrap for lunch today?!!! Tune into on Monday July 15th at 5:45 and 6:45 AM to see it made! The recipe is below:

Turkey BLT Ranch Wrap

6 large flour tortilla, extra large wrap size
2 pounds turkey breast, high quality deli meat
3 cups cheddar cheese, grated
2 cups ranch dressing
8 cups green leaf lettuce, can substitute spinach.
3 cups grape tomato, cut in half
12 bacon slice, cooked, drained and coarsely chopped
black pepper, to taste
Directions
Spread tortillas out on a very clean counter.
Divide the lettuce or spinach among the tortillas, to make a "bed" for the rest of ingredients. This will help keep the tortilla from getting soggy.
Next, divide the turkey among the tortillas.
Sprinkle with the grated cheddar, grape tomatoes, and bacon.
Drizzle with ranch dressing, and a generous sprinkling of black pepper.
Watch the video for specific rolling instructions to roll up the tortilla, like a burrito.
Can be prepared up to 4 hours ahead.

06/23/2024

Whale watching while serving dinner at an oceanfront home, at the Oregon Coast? YES PLEASE!! 🐳☀️🌊

TV chef on NBC, chef & gourmet caterer in Eugene for 23 years!

06/17/2024

Here is my classic Yukon Gold Potato Salad recipe! with KMTR NBC-16 helped in the kitchen this morning!! The recipe is below.

Chef Becky’s Yukon Gold Potato Salad

5 pounds Yukon gold potato, peeled, cut into 1 inch cubes
2 cups mayonnaise, Best Foods brand
2 cups dill pickles ,chopped
3/4 cup pickle juice
12 large eggs, hardboiled for 13 minutes. (After boiling, shock in ice water to cool quickly. this helps prevent the green ring around the yolks)
15 ounces small black olives, drained
2 tablespoons mustard yellow
1 teaspoon Johnny's brand Seasoning Salt

Cooking Instructions

Bring a stockpot of salty water to a boil.

Boil the potatoes for 12-15 minutes, until fork tender. Drain and cool.

In a large bowl, put the chopped eggs, pickles, olives, seasonings, pickle juice, and mayonnaise. Stir well.

Add the cooked and cooled potatoes. Stir gently.

Check seasonings.

Can be prepared two days ahead. Check seasonings again before serving. (the potatoes absorb the dressing, so you may need to add a little more mayonnaise, pick juice, or mustard).

06/03/2024

Calling all chocolate lovers!!! You won’t want to miss this recipe airing Monday June 3rd! I will be making a beautiful three-layer chocolate cake with fudge frosting! Tune into 6/3/24 at 5:30 AM and 6:30 AM to watch me make it!!

Here is are the recipes:

Too Much Chocolate Cake with Fudge Frosting

16 ounces devil's food cake mix, buy 2 boxes, and weigh out 1 pound of cake mix

6 ounces pudding mix instant chocolate

1 cup sour cream

1 cup vegetable oil

4 large eggs

1/2 cup water warm

2 cups mini chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot tap water on the lowest rack. This will help the cakes stay moist, and prevent the edges from drying out.

In a very large bowl, mix the cake mix and pudding packet.

In a separate bowl, mix the sour cream, oil, beaten eggs and water. Add the wet ingredients to the dry ingredients. Mix well. Stir in the chocolate chips and mix again.

Divide batter between three greased 8-inch cake pans.

Bake at 350 degrees for 35 minutes.


Fudge Frosting

1 cup butter, softened
1/2 cup shortening, butter flavored
2/3 cup cocoa powder, unsweetened
4 cups powdered sugar
4 tablespoons heavy cream
2 cups hot fudge sauce, Hershey's brand
4 teaspoons vanilla

Cooking Instructions

Cream together the butter or margarine with the shortening.

Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix well. Add the cream, hot fudge sauce, and the vanilla extract. Blend until smooth and creamy.

05/20/2024

Wake up early with me and watch my first LIVE cooking segment on KMTR NBC 16 in 15 years!!! Tune in at 6:30 AM, Monday May 20th! I will be making shrimp cocktails with homemade cocktail sauce! , Oregon

05/05/2024

The Wedge Salad with Homemade Blue Cheese Dressing is my favorite, with crisp iceberg, hot bacon, hard boiled eggs, and fresh tomato! Watch me make it on on Monday May 6th at 6:45 AM! The recipe is here: chefbecky.com

04/21/2024

Calling all Taco Fans!! My Carnitas Shredded Pork Taco recipe will be airing Monday 4/22 at 6:45 AM on KMTR NBC 16! You won’t want to miss it!

Carnitas Shredded Pork Tacos

Ingredients

4 pounds boneless pork shoulder
3 tablespoons cooking oil
1 tablespoon salt
3 tablespoons garlic, minced
2 medium jalapenos, diced small
Seasoning Blend

2 teaspoons Mexican oregano
2 teaspoons coriander, ground
1 1/2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon marjoram
1/4 cup lime juice
For serving tacos

36 small white corn tortilla
1/2 cup onion, minced
1 cup cilantro, chopped
4 small limes, cut into wedges

Instructions

Cut pork shoulder into pieces, approximately 3 inches by 1 inch long.
Place the meat in a large bowl, then add the oil. Add the garlic and jalapenos. Wear rubber gloves and massage the oil, garlic, and jalapenos all over the meat.
In a small bowl, combine the dry seasonings. Sprinkle over the meat and rub it into the meat. Transfer meat to a crockpot.
Cover and cook on low for 10 hours (or overnight).
Once the meat has cooked, remove the lid and let cool for about an hour. Remove meat from fat using a slotted spoon. Pull the meat apart and shred into bite sized pieces. Add meat back to the juices and stir. Transfer to a pretty serving bowl.
Serve meat with the steamed corn tortillas, the raw onion, cilantro, and lime wedges.

04/07/2024

Tune into KMTR NBC 16 on Monday April 8th at 6:45 AM to watch us make my Chunky Vegetable Minestrone Soup! It’s hearty and healthy, perfect for any day of the year! The recipe is below.

CHUNKY VEGETABLE MINESTRONE
3 tablespoons olive oil
1 large yellow onion, chopped
6 medium carrots, peeled and sliced
4 large garlic cloves minced
4 cups broth (chicken, vegetable, etc)
2 15-ounce cans high-quality diced tomatoes, undrained
2 tablespoons Italian seasoning
1 pound baby spinach, chopped
2 15 oz. cans cannellini beans, undrained (white kidney beans)
3 large zucchinis, sliced into half-moons, 1/3 inch thick
1/2 teaspoon black pepper
1/2 cup parmesan cheese, grated (optional)
Directions:

In a big heavy pot, heat olive oil over medium-high heat. Cook and stir the onion, carrot, for 5 minutes. And garlic, and sauté with the veggies for 2 minutes.
Stir in the broth, undrained tomatoes, broth, Italian seasoning, and black pepper.
Bring to boiling; reduce heat. Simmer, covered, about 10 minutes.
Stir in the spinach, cannellini beans, and zucchini. Bring to a boil and cook for 15 minutes more.
Ladle into bowls and sprinkle each serving with Parmesan cheese.

04/02/2024

HUGE thanks to for having me cater their grand opening and ribbon cutting ceremony last night! 500 hungry shoppers filled their tummies and shopping carts 😎

03/25/2024

My “World’s Best Scalloped Potatoes” recipe will be airing on KMTR NBC 16 on Monday March 25th at 6:45 AM! Creamy and comforting, a perfect holiday side dish!

Here is the recipe:

World's Best Scalloped Potatoes

5 pounds russet potatoes
salt and pepper to taste
1/2 cup yellow onion, minced
1/3 cup flour
1/2 cup butter
3 cups heavy cream
1 1/2 cups Parmesan cheese

Scrub potatoes well. Bake in a 400 degree oven for 50 minutes. Let cool. Remove skin. Slice to 1/4 inch thick.
Grease the baking dish.
Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 1 tablespoon flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour cream over the potatoes.
Bake at 375 degrees for 45 minutes, covered loosely with foil.
Remove from oven sprinkle with parmesan cheese.
Return to oven uncovered. Bake 15 more minutes.

03/11/2024

Join us on Monday March 11th at 6:40 AM! Watch Zach and I make Miso Buttered Mushroom Skewers! It’s a flavorful appetizer recipe that my clients adore!

MISO BUTTERED MUSHROOM SKEWERS

1/4 cup miso, (red miso is my favorite)
1 stick of butter, at room temperature
1 pound shiitake mushroom
Melt the butter and miso together in a small pan.
Cut mushrooms into quarters. Thread onto skewers. Bake the skewers dry at 400 degrees for 5 minutes.
Using a silicone brush, slather the mushroom skewers with the melted miso butter. Be generous!
Return the skewers to the oven for 3 more minutes.
Serve immediately.

03/01/2024

Fun times catering for the Cal Women’s Basketball Team tonight! Thanks for the Swag ❤️

02/26/2024

My Turkey Sliders with Feta & Sun-dried Tomatoes are the PERFECT party snack! Tune into KMTR NBC 16 on Monday February 26th at 6:40 AM to watch me make it! The recipe is below, if you want to cook along with me!

Sun-dried Tomato & Feta Turkey Sliders
1/2 cup bread crumbs plain
2 cups parsley
1/2 cup sun-dried tomato
2 garlic clove minced, large
3 large egg, room temp, beaten
2 tablespoons milk
1/2 cup feta cheese
1 teaspoon black pepper
1 pound 8 ounces ground turkey
12 small burger buns (if making sliders)

For sliders, add your favorite toppings such as lettuce, tomato, pickles, mayo, mustard, ketchup, etc.

Directions
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

FOR MAKING SLIDERS:
Using a scoop, make evenly sized portions of meat, about 1/3 cup each. Form into a patty. Preheat a grill pan with a few tablespoons oil. Pan fry over medium heat, about 4 minutes per side. Use a meat thermometer to ensure that the meat reaches 165 degrees Fahrenheit.

FOR MAKING MEATBALLS:
Using a small scoop, make evenly sized portions of meat, about 3 tablespoons each. Line a cookie sheet with parchment paper. Arrange the meatballs with 1 inch of space between them. Do not crowd the pan. Bake at 375 degrees for 8 to 10 minutes. Use a meat thermometer to ensure the center of the meatballs reach 165 degrees Fahrenheit.

FOR MAKING MEATLOAF:
Line a cookie sheet with parchment paper. Form meat into a long loaf. Bake in a 360 degree oven for one hour. Use a meat thermometer to ensure the center of the meatloaf reaches 165 degrees Fahrenheit. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Serves 6

02/12/2024

Need a sweet treat for Valentine's Day? This Kahlua Chocolate Mousse is decadent and airy, perfect for any special occasion!

Chocolate Kahlua Mousse

FIRST MELT
12 ounce chocolate 72 % Belgian Dark, chopped
1/2 teaspoons espresso powder, instant
NEXT ADD
2 cups heavy cream
1/2 cup Kahlua
3 large egg yolk
2 ounces sugar
WHISK WELL, MELT AND THEN ADD
1/2 cup(s) Kahlua
WHIP
3 large egg white, to make meringue
For Serving
12 small glasses for individual portions
1 package rolled wafer cookies
Cooking Instructions
In a large bowl, set over a stockpot, melt the dark chocolate. Add the espresso powder.

Add the heavy cream, egg yolks, first installment of Kahlua, and the sugar. Blend very thoroughly, and make sure chocolate is completely melted.

Add the second installment of Kahlua. Remove the bowl from the heat. Set aside to cool.

Beat the egg whites to make meringue. When the chocolate mixture has cooled down to room temp, gently fold in the egg whites.

Divide between small cups, or martini glasses for a fancy presentation.

Chill in the refrigerator for four hours.

Garnish with a rolled wafer cookie immediately before serving.

01/29/2024

Superbowl-perfect recipe airing tomorrow! Tune into KMTR NBC 16 on Monday January 29th at 6:40 AM! I will be making Bacon Wrapped Prawns with Rosemary & Blue Cheese Crumbles! Check out my page for the recipe! Thanks to for the cool name tag! yum

BACON WRAPPED PRAWNS WITH ROSEMARY & BLUE CHEESE CRUMBLES
14 large prawns tail on, cleaned, deveined, rinsed (size 20-25 per pound)
1/4 cup(s) balsamic vinegar
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) pepper
1 tablespoon(s) rosemary, fresh, minced
7 bacon slices
2 ounce(s) Blue cheese crumbles, room temp (optional)
Cooking Instructions

Bake bacon on a cookie sheet at 400 degrees for 7 minutes (about 3/4 of the way done, so it stays soft and flexible, yet mostly cooked).

Clean prawns by removing the tail and vein. Rinse briefly under cool water and pat dry on paper towels.

Sprinkle prawns with salt, pepper, and fresh rosemary.

Splash with the balsamic vinegar.

Wrap each prawn in 1/2 slice bacon. Secure bacon with toothpick.

Bake in a 400 degree oven for 4 minutes. Turn prawns over and press blue cheese onto the top of each prawn. Return to oven for another minute or so, to melt the cheese.

Remove from oven. Transfer to a pretty platter and serve immediately.

01/08/2024

Tune into KMTR NBC 16 on Monday January 8th at 6:40 AM for a tasty new recipe! Watch me make Korean Lettuce Wraps with Honey Garlic Sauce! So yummy, so easy, don’t miss it!!

Korean Lettuce Wraps (Samm)
Quick, easy, delicious, and healthy!! Perfect for starting the New Year!

Steamed White Rice
2 cups long grain white rice
3 cups water
½ teaspoon salt
Bring water to a boil. Add rice, stir, and bring to a boil. Cover, and reduce heat to medium low. Cook for 14 minutes.

Meat Filling
2 pounds beef (ground beef, sliced ribeye, pork belly, or your choice of vegetarian protein)
1 tablespoon fresh garlic, minced
½ cup green onion, sliced thin
2 tablespoons sesame oil

Honey Garlic Sauce
¼ cup low-sodium soy sauce
2 teaspoons garlic
2 tablespoon fresh grated ginger
1/4 cups honey
1 teaspoon black pepper

Wrapper Ideas
Napa Cabbage
Butter Lettuce Leaves, separated
Perilla Leaves
Variety of Toppings
Gochujang (Korean fermented chili paste)
Toasted sesame seeds
Fresh carrot, shredded
Fresh purple cabbage, shredded
Bean Sprouts
Kimchi

Rice
Bring water to a boil. Add rice, stir, and bring to a boil. Cover, and cook for 14 minutes.
Meat Filling
Heat sesame oil in a skillet, and add the meat, garlic, and green onion. Cook on medium high heat for 3 to 4 minutes. Use a spatula to break up the meat.
Honey Garlic Sauce
While meat is browning, in small bowl, whisk together the soy sauce, garlic, grated ginger, honey, and black pepper.
Pour over the meat and cook for 2 more minutes.
To Build Wraps
In a lettuce leaf, place 2 tablespoons of steamed rice. Then add about 3 tablespoons of the cooked meat. Lastly, top with your desired condiments and veggie toppings.

12/24/2023

Tune in to KMTR NBC 16 on Monday at 6:30 AM! I have a very special guest, Mrs. Marita Talbot, who will demonstrate her Christmas Tree Coffee Cake. She has been baking this recipe for 50 years ❤️🎄🤶♥️

12/17/2023

T’was boatloads of fun catering Royal Caribbean International Holiday Party!! Thanks to Harpist - Leigh Brown for the magical live music 🛳️🎼🎄

12/10/2023

Client favorite recipe is airing Monday December 11th at 6:45 AM on KMTR NBC 16! Watch me prepare mouth-watering Filet Mignon with Bacon, Shallot, and Port Wine Sauce! It’s the perfect main course for holiday dinners!!

Here’s the recipe:
FILET MIGNON WITH BACON, SHALLOT, AND PORT WINE SAUCE
1 1/2 pound peeled and diced, shallot into 1/2 inch pieces
3 tablespoon(s) bacon fat
2 tablespoons beef base concentrate
5 cup water
1 1/2 cup(s) port wine
1 6 ounce can tomato paste
6 pound(s) beef tenderloin trimmed
2 teaspoon(s) thyme, fresh
1/2 pound(s) bacon diced small
For Thickening Sauce
3 tablespoon(s) water
2 tablespoon(s) cornstarch
Cooking Instructions
Position rack in center of oven. Preheat to 375. Toss shallots in oil. Roast until shallots are deep brown and very tender, about 30 minutes. Stir occasionally.

Boil broth and port in large sauce pan Whisk in tomato paste until completely smooth.

Pat beef dry. Sprinkle with kosher salt and pepper. Sauté bacon until golden. Add bacon fat to roasting pan. Sear beef on all sides over medium heat, about 7 minutes. Transfer to oven; Roast until meat thermometer reaches 125 degrees for medium rare, about 45 minutes. Transfer beef to platter and tent loosely with foil.

Spoon pan drippings into saucepan

Add broth mixture slowly. Cook until sauce thickens. Stir in roasted shallots and reserved bacon. Season with salt and pepper.

Cut beef into 1/2 inch slices. Spoon some sauce over beef. Pass remaining sauce on the side.

11/12/2023

Chef Becky Meals into FOUR jets in one day!! Thank you Atlantic Aviation in Eugene

10/30/2023

HUGE NEWS!! KMTR NBC 16 called, and we are re-launching my old cooking segment!!

Tune-in Monday 10/30 between 5 and 7 AM to see my 106th recipe!

09/26/2023

💚 OOOO-YEAH! 💚 Thanks to Coach Lanning for the amazing tickets! I took my two rockstar chefs Julia Wilson and Maurizio Bianchi to the Duck game, along with my mini-me Elise McConnell! TEAM WORK MAKES THE DREAM WORK!! GO DUCKS 🦆

09/06/2023

Hello Friends! Today I am serving ice cream and popcorn to the entire freshman class at Churchill High School at 2 PM! I have about 8 gallons of ice cream on hand, tons of popcorn kernels, and a commercial popcorn machine. I just heard there are 288 kids in the freshman class… Is there anyone who would like to pitch-in for this awesome cause?

I want to thank everyone in the community who donated to my 2020 Holiday Farm Fire emergency catering project for the evacuees who were at Springfield High School. I posted on Eugene Foodies, and this awesome community Venmo’d me over $9,000 in a week! I spent every penny on food and supplies that the survivors needed. I do have a special bank account set up for these “special causes” for your donated funds, so they will not go-mingle with my own funds.

I would like to go to Chef Store today and purchase 10 more gallons of ice cream, and some fudge sauce, and bags for the popcorn. Would anyone be interested in helping with a small financial contribution to this cause? My Venmo username is -McConnell Every penny will got to Churchill High School kids Thanks so much, and I will be sure to post pics of this event later today!

06/21/2023

Congratulations to the University of Oregon Ducks graduating today!!!

06/12/2023

Chef Becky Catering fed the Oral Roberts Baseball Team all weekend!My meals helped athletes knock it out of the park!!! ⚾️

03/17/2023

My food is being enjoyed at 30,000 feet right now!! Thank you Atlantic Aviation for having me stock a private jet today 😎

03/15/2023

Haven’t done a Give-Away in a LONG time!! I am offering free mini Blueberry Limoncello Cakes! Please LIKE my Chef Becky Facebook, share this post, and post a comment! Winner will be chosen at random on Wednesday, March 15 at 4 PM. Free delivery in Eugene / Springfield.

TV chef on NBC, chef & gourmet caterer in Eugene for 23 years!