Monthly Archives: April 2012

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!


  • 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


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!