Just another WordPress.com weblog

Avocado corn bacon soup

This soup is chilled and it is surprisingly delicious once you add the lime juice. Jacob sprinkled cayenne on his portion and he really liked it with some heat. 

  • 1 slice bacon, diced
  • 1/2 onion, diced
  • 1/2 jalapeño, diced
  • 1 clove garlic, minced
  • 1 small ear of corn, handful of kernels reserved (If cooked, add last. If fresh, add with onion)
  • 1 tbsp flour
  • 1 1/2 cups stock (I used 1 cup vegetable, 1/2 cup chicken)
  • 1 small avocado
  • 1 big juicy lime
  • Fresh thyme
  • Reserved corn 

Cook bacon until crispy. Pour off all but 1 tbsp bacon fat. Saute onion until soft, seasoning generously. Add jalapeño, garlic, cooked corn and sauté for a few more minutes. Add flour and stir for a minute to cook the flour. Add stock slowly. Put corn kernel in soup. Bring to boil and reduce to simmer for 20-30 minutes. Chill soup for 1 hour ish. Puree soup in food processor or blender and add avocado and lime juice. Strain if desired. Garnish with cooked bacon, thyme, corn kernels, and more lime juice. 




Kit Kat ice cream

The base is a chocolate malt ice cream. I adapted a recipe from Jeni’s Splendid Ice Creams, which uses corn syrup and cream cheese in their ice cream base instead of eggs. I barely used any heavy cream, only because I didn’t have more than 1/4 cup. The end product was delicious and was perfect topped with chopped Kit Kats. I didn’t bother to look up the technique for the Jeni style ice cream, so I probably did something wrong. The cream cheese melted into the base at the last step and created mini white dots that wouldn’t strain out.

  • 2 oz cream cheese
  • 1/4 tsp fine sea salt
  • 3 cups whole milk, divided  (3 tbsp is mixed with the cornstarch)
  • 2 tbsp cornstarch
  • 1 3/4 cup heavy cream (I didn’t have enough)
  • 3/4 cup sugar (I decreased from 1 cup to 3/4 cup based on the chocolate malt ice cream recipe)
  • 3 tbsp cocoa (mix of dutch processed and regular)
  • 2 oz milk chocolate, chopped (I used a great one from Central Market)
  • 1/4 cup malted milk powder
  • 3 tbsp corn syrup
  • 2 tsp vanilla
  • Kit Kats, for garnish






So good! I used fresh bread crumbs. It’s important to process them finely and not to use the bigger chunks. I topped with smoked gruyere (Jacob’s favorite cheese now!) and served on toasted sourdough english muffins.
  • 2 slices thin sliced deli ham, cut into small pieces
  • 1 tbsp fresh thyme leaves, chopped
  • 1/2 egg
  • 1/2 cup or so breadcrumbs
  • 1 tbsp dijon mustard
  • 1 tbsp processed onion
  • 1 clove garlic, minced
  • 1 tbsp mayo/mustard/thyme/garlic/processed onion spread (which is spread on bread as well)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 13 oz ground chicken thigh




Not my first choice for a meal, but I was surprised at how much I liked it! It made me want to cook rice more often. It took the rice 40+ minutes to bake. We had to leave for an appointment so that ended up setting dinner back about 2 and 1/2 hours. But it was still good! I really wanted to add some cheese but I knew that wasn’t authentic. It already was screwed because I omitted the green peppers and celery, just because I don’t really like them. I did stir some sour cream into my portion.

I used Emeril’s famous seasoning recipe to season the chicken, veggies, and sauce.





The cupcake was so fluffy and tasty! All egg whites, no eggs. It uses the reverse creaming method, which makes the batter have the best texture. Cross between a regular cupcake and angel food cake. I used chilled creme brûlée spooned on top of the cupcake as the frosting. I baked the creme in a baking dish, then chilled. I used a big spoon to scoop out the creme brûlée and placed it upside down on the cupcake. I used the raw sugar and my new torch to brûlée the top. The creme brûlée as frosting idea came from the Cupcake Project blog.




These were yummy! The cornmeal is a nice touch. I could even add a little more next time. The ratio is half cornmeal, half flour. They were a good complement to Jacob’s favorite crockpot ribs. Pioneer Woman has a version that is pretty similar.


I made a half batch of a normal chicken lasagna, but used a loaf pan. It should have made three servings but Jacob and I accidentally finished it. It was really hard to decide how to layer everything. Honestly, I was not that impressed. The layers were way thin. The parts were definitely better than the sum. Our lasagna only used about half of everything I made (chicken artichoke mixed with a little béchamel, cottage cheese egg layer, cheese, and lasagna noodles.) The leftovers will be made into a panini, which I think will be much better! I baked the leftover cottage cheese mix in a small ramekin.

My layers:




Cottage cheese

Chicken artichoke



Cottage cheese mix

Shredded mozz/provolone

Chicken artichoke mixed with béchamel