Category Archives: Food: Non-Desserts

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!

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!

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!

Boston Butt and Kale


I love, love, LOVE my crock pot. I cook so much that it can get overwhelming. One large (easy!) crock pot meal keeps me ahead of the game, and really it keeps me sane! I think the key to a great crock pot meal is to pair it with things not from the crock pot. This keeps the textures and favors different, and I find that more appealing! What I did for last night for dinner, was to slow cook a boston butt and pair it with sautéed kale.

Boston Butt with BBQ Sauce

6-7 lb pork shoulder (boston butt)

1 large head of garlic; 10-12 cloves separated and peeled

1 tablespoon coconut oil

2 medium onions

1 teaspoon ground mustard powder

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional)

1 pinch cinnamon

1 pinch cloves

1/2 cup apple cider vinegar

1/2 cup water

1 can (6.oz) tomato paste

• To prepare Boston butt insert raw cloves of garlic randomly throughout the pork shoulder. Take a steak knife and make pockets for about 6 (or more) cloves of garlic. If the cloves are large cut them in half, and make more pockets • For BBQ sauce place 1 medium onion and 4-6 cloves of garlic in food processor and chop untill onion releases its juices • In a large saute pan, over medium-high heat, heat 1 tablespoon coconut oil. Add onion garlic mixture to oil and cook for about 3 minutes or untill onions start to brown a little • Add all spices, apple cider vinegar, water, and tomato paste to onion mixture and stir untill well incorporated •Remove sauce from heat. Place just enough BBQ sauce in the Crock pot to cover the bottom • Then place the pork shoulder into Crock pot and cover with remaining BBQ sauce • Finally chop your other onion into half rings and place on top and around pork shoulder • Cook on low heat for 8-9 hours.

At about the 8 or 8 1/2 hour mark I would start preparing the kale:

Bacon Kale:

1-2 bunches of Kale, rinsed and chopped


1/4 cup chicken stock

1/8-1/4 cup red wine vinegar

salt and pepper to taste.

• Chop bacon • In a large saute pan cook bacon on medium-high heat untill browned, remove pan from heat • Now remove bacon from pan while leaving the bacon grease in pan • Next add kale to pan. I would recommend allowing the bacon grease to cool a little before you add the kale, the water from rinsing the kale will cause the grease to pop and smoke (could catch fire) • Once kale is in pan use tongs to toss the kale, coating as much of it with the bacon grease. Cover and toss kale every 1 minute untill kale starts to brown • Add chicken stock a little at a time, recover and allow the kale to steam (you might need more or less than 1/4 cup of stock) • Once kale is almost cooked to your liking, add salt and pepper, and vinegar, continue cooking until done and remove from heat • Serve with bacon crumbled on top!

The vinegar from the kale goes great with the spice from the pork shoulder! The BBQ sauce turns almost to water during the cooking process. If you would like more sauce on your meat I would suggest making extra sauce for after the cooking process. I thought the meat had enough flavor that it didn’t need any additional sauce.  


♥ Tyler!