The Perfect Lemon Curd

Just for fun: I made this awesome Lemon Cake last weekend! I found this recipe for a lemon curd that was just great. It was tasty and it didn’t run everywhere: It’s important when making a layer cake to have a pretty solid filling!  I made a lemon cake, layered it with the lemon curt, and topped it with my cream cheese-whipped cream frosting. AMAZING !

Just a cooking/recipe reading tip…. when the recipe says something vague like “until the sauce/mixture thickens.” Or gives you a general time frame for the thickening, one way to KNOW your sauce or curd is done is to dip a spoon in the mixture and then run your finger down through it (seen below). If the mixture holds around your finger swipe then the sauce is done! If not, just wait a little longer, and then test again.

Lemon Curd:

Adapted from The Joy of Cooking

• 8 egg yolks
• 1 1/2 cups sugar
• 1/4 cup (1/2 stick) butter
• 3 lemons, zest grated and juiced

• First separate egg yokes (Save the egg whites for other baking needs or omelets) • Using a peeler remove the lemon rind from all three lemons. Then place them in a small food processor until finely grated. You could also use a grater • Next juice the lemons. Be careful not to include any seeds • Then place  all the ingredients in the double boiler over boiling water. Don’t let top pan touch the water. For a substitute for the double boiler I use a glass bowl and pot of boiling water • Cook and stir until mixture begins to gel or thicken ever-so-slightly •Remove from heat and allow to cool • Cover and refrigerate it to thicken • Assemble cake and ENJOY!

This would make a great cupcake filling and keeps, refrigerated, for about 1 week.

Quick How-To Layer  a Cake:

1. Level cooled cake layers

2. Go around the edge of the cake layer with frosting

3. Spread filling evenly in the center of the cake layer

4. Add additional cake layers until the last layer

5. Once last layer is added spread the icing around the cake. Either making a crumb coat or decorate with the remaining frosting

Cinco De Mayo = Fresh Limes!

Cinco De Mayo is almost here! I normally post reactively to show you guys what I’ve made for an event, but from now on I’m going to try to post proactively to help with preparation for an event. What better celebration to start with than Cinco De Mayo!?

I recently had taco night in which I made steak tacos marinated in MoJo sauce, and at an unrelated event made Key Lime Cupcakes. Whats the common element? FRESH LIMES! Both would be great for a Cinco De Mayo celebration!

MoJo:

• 1 large jalapeno
• 6 cloves of garlic
• 1 large handful fresh cilantro leaves
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 3 limes, juiced
• 1 orange, juiced (or 1 tablespoon orange concentrate)
• 2 tablespoons white vinegar
• 1/2 cup olive oil

•In a small food processor chop jalapeno, garlic, and cilantro. Add that mixture to a large mixing bowl • Then add all remaining ingredients to mixing bowl. Whisk until well incorporated • Then marinate steak, chicken, pork, or shrimp in Mojo sauce for 3 -6 hours • Enjoy!

My Key Lime Cupcake cake is a secrete recipe, but my cream cheese frosting isnt. I’ll also tell you the trick to any citrus cupcake and that’s the important part here!: Mix the juice from two fresh limes with 1/4 cup confectioners sugar. When the cupcakes (or cake) are cooling brush the juice mixture over the cupcake using a basting brush. The juice will help the cupcakes stay moist and add extra citrus favor to the cake. Once the cake is cool top with cream cheese frosting and ENJOY!

Cream Cheese Frosting

1 block cream cheese, softened

1 stick softened unsalted butter, softened

2 teaspoons vanilla extract

16 oz confectioners sugar

• Mix cream cheese, butter, and vanilla untill well incorporated • Then slowly add confectioners sugar untill creamy • This isn’t a lot of frosting so you may want to double recipe!

Happy Cinco De Mayo!

♥ Tyler!

Braised Radishes

I don’t know about you, but I am always looking for new side dishes. Braised radishes make an especially  awesome side dish. Not only are they  yummy, but they are cheep and easy too. Two packs, or 12 oz, of radishes only cost me $1.00 at the farmers market. Another plus to this side dish is that I normally have the other 7 ingredients on hand .

Braised Radishes

2 packs of radishes, about 12 oz, trimmed of tops and roots

1 1/2 cups chicken stock

2 tablespoons butter, cut into bits

1/2 small onion (or 2 shallots), thinly sliced

2 tablespoons local honey

1 tablespoon red wine vinergar

1/2 teaspoon of both salt and pepper

• Place all ingredients in a saute pan • Bring to boil, then reduce heat and simmer for 12 minutes • Remove radishes from braising liquid, and continue to cook down liquids on high. About 2 minutes or until liquid is reduced to about 1/2 cup • Pour braising liquid over cooked radishes and enjoy!

♥ Tyler!

Easter Ham Leftovers

I cooked a very large ham for Easter. I had never cooked a ham before, so I had no clue how much ham it would end up making. The answer: A LOT of ham!

So what do you do with all this leftover ham? I don’t know. I’m still trying to eat it all, but I will tell you about this super fast and easy meal. I don’t even know what to call it! I guess it’s a Primavera of sorts.

Leftover Ham Primavera:

1 large onion

1 tablespoon extra virgin olive oil

2 cups chopped ham (or more)

3-5 carrots peeled and chopped

4 cloves garlic minced

1 tablespoon of italian seasoning

1/2 teaspoon of black pepper

1 head of broccoli

3 medium zucchini chopped

tomato sauce

• In a large saute pan, over medium high heat, heat olive oil. Add the chopped onion. Cook until the onion just starts to brown. About 5 minutes • Meanwhile, place broccoli and zucchini in a steamer. Cook until tender • Once onion is browned add the chopped ham, carrots, garlic, italian seasoning, and pepper to pan. Cook until everything is browned and caramelized • Serve over tomato sauce •Enjoy!

 

♥ Tyler!

What Can You Get For $20.00?? A Lot!!

People often tell me that they can’t afford to eat like I do, or ask me if Paleo is expensive. My response is always: If you buy Local and Seasonal, then NO it’s not expensive! So here is some proof for the pudding:

2 1/2 Dozen Eggs

2 Sweet Potatoes

2 heads of brocoli

1 pound carots

3 turnip roots

1 bunch kale

6 large yellow onions

3 large red grapefruit

4 large apples

2 bags of radishes

and

4 zuchini

ALL FOR $20.00…. You hear that Auburn, Alabama, The Southeast, or AMERICA…. If you buy Local and Seasonal you can get ALL THAT FOR $20.00 ($19.23 to be exact)

Okay? Happy Monday! I am now going to step down from my soap box vveerryyy carefully.

♥ Tyler!

 

German Potato Salad

My office had a rib cook off Sunday night. I was asked to bring potato salad. Only catch is my office mate hates mayonnaise, so I was asked to bring German potato salad. I found and altered a recipe listed below. This was really easy and can be done the night before an event. I would also like to point out the importance of using natural smoked bacon. Never eat bacon that has sodium nitrate as a preservative. When cooked Sodium Nitrate turns into a carcinogen. Blah Blah Blah, just eat natural smoked bacon. It’s better for you!

Also to make this Paleo, just replace the sugar with Honey or Maple Syrup.

German Potato Salad

3 pounds red potatoes

12 oz thick-cut natural smoked bacon

1 large onion finely chopped

2/3 cup white vinegar

1/2 cup sugar

2 tablespoon Dijon mustard

2 teaspoon salt

4 tablespoons minced chives, for garnish

•Place the potatoes in a medium-size pot and cover them with water, salt the water and bring to boil over medium-high heat • Continue cooking until potatoes fork tender• Drain and cube potatoes into medium size cubes • Meanwhiel chop raw bacon and cook in a large skillet over medium-high heat • After bacon has browned remove bacon from the skillet leaving the bacon grease in the pan • Turn the heat to medium and add the onion, cook until translucent and just beginning to brown • Once the onion has browned whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly • Add the potatoes, onion mixture, and bacon into large mixing bowl and toss until well incorporated• Top with the minced chives • Serve warm and Enjoy!

♥ Tyler!

Black Forest Cupcakes

Last year I was the lucky one in my office that found the baby in the king cake. Thanks to my sweet tooth, I had good odds of finding him!  The person that finds the baby has to bring a king cake the next year,  but Mardi Gras was during my nutrition challenge so I refused to make something I couldn’t eat. My tradeoff offer to the office was cupcakes of their choice after the challenge was over. They chose Black Forest Cupcakes. Here is my version with some instructions. These cupcakes were AMAZING! Please try them out, you won’t be disappointed!

Black Forest Cupcakes

Chocolate cupcakes

16 oz frozen dark sweet cherries

1/2 cup fine granulated sugar

1/4 cup cornstarch

2 tablespoons lemon juice

1 tablespoon vanilla vodka

1 defrosted whip cream tub

1 cream cheese block softened

2 teaspoons vanilla extract

1 cup confectioners sugar

Melted dark chocolate

•Prepare cupcakes of your choice and let cool • For cherry filling: In a medium sauce pan, over medium-high heat, place frozen cherries, lemon juice, and vodka. Cook until cherries start releasing their juice.. Add sugar and cornstarch and continue to cook, stirring frequently until the cherrie mixture looks about like pie filling • For frosting: Beat cream cheese and vanilla extract until smooth. Add sugar and continue to beat. Then add whip cream and beat until well incorporated • After cupcakes are cooled use a paring knife to cut a medium size cone out of the cupcake top. To do that just place the knife at an angle about 1/4 inch from cupcake edge and make a circle around the cupcake. Remove the cone top, fill the cupcakes with the cherry filling, Then put the cone back on to the cupcake like a little hat. Top with frosting and drizzle melted chocolate over the top • Enjoy!

Games Open Update

Burpee's at 6 inch target

Workout 12.1

Complete as many reps as possible in 7 minutes of:

Burpees

This workout begins from the standing position. The Athlete will move from flat on the ground to touching an object with both hands that is 6 inches above their max reach. Score is total reps completed.

---

My Result 12.1: 87 Burpees

Snatches!

Workout 12.2

Proceed through the sequence below completing as many reps as possible in 10 minutes of:

30 Snatch (M 75 / F 45 lbs)
30 Snatch (M 135 / F 75 lbs)
30 Snatch (M 165 / F 100 lbs)
Max Rep Snatch (M 210 / F 120 lbs)

This workout begins from the standing position. The athlete will complete all reps at the first weight before advancing to the next weight. Score is total reps completed in 10min.

My Result 12.2: 63 Snatches

Paleo Mayo!

Hey y’all! Quick post here. Yesterday I made my own mayo, and guess what? It’s not hard to do! I used this easy recipe from Everyday Paleo. She has a link on there for pasteurizing your own eggs, and even has a how to video if you are a little culinarily shy (challenged) and would like to watch someone do it before you try.

So why make your own mayonnaise? Because all natural homemade mayo cuts back on preservatives, has no added sugar, and doesn’t use soybean or canola oil which is bad for you! BAD!

If you are ready to make your own mayo, okay with raw eggs, and don’t need a video then here you are. Also, I halved the recipe because I don’t really use a lot of mayo and the shelf life is only a few weeks when using raw eggs. To date my jars I just cut the sticky part of a Post-it, and write the date. This way I don’t poison myself or anyone else in the family (or at least I can’t be liable if a poisoning does occur).

Paleo Mayo From Sarah Fragoso (Everyday Paleo)

2 eggs

2 cups olive oil

2 tablespoons apple cider vinegar

1 teaspoon yellow mustard

1 teaspoon sea salt

1/3 teaspoon cayenne pepper

In a blender, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the olive oil.  BE PATIENT!!  Do not dump all the oil in quickly and give up!!  When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time.  Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency.  Add the salt and cayenne pepper and mix well or blend again for another few seconds.

Viking Hash and Fired Eggs

I woke up very early this morning. Today is the 1st workout for the Open (WOD 12.1). It’s 7 minutes of Hell Burpees! I am no stranger to Brupees, and they are not my friend!

With  a lot of nervous energy to focus I decided to make a good breakfast.  Even if you aren’t a big fan on sweet potatoes you should try Viking Hash. It’s a more savory option for them, and it goes great with fried eggs for breakfast. You can pair Viking Hash with really anything.

Wish me luck!!

♥ Tyler

Viking Hash:

2 large sweet potatoes

As much chopped Bacon as you desire

1 tablespoon coconut oil

1/2 teaspoon cinnamon

1/2 teaspoon pepper

Salt to taste

• I like to go ahead and prepare my sweet potatoes so I don’t have to worry about burning the bacon. Peel and cut the sweet potatoes in half, then thinly slice them • In a large saute pan cook bacon on medium-high heat until it starts to brown • Add coconut oil, cinnamon, salt and pepper to pan. Give that a stir • Next add sweet potato slices. Toss them in the bacon mixture and cook until sweet potatoes are brown and tender. Make sure to flip sweet potatoes often to prevent them or the bacon from burning • Enjoy!