Former 300-pound chip eatin’ couch potato. Current Paleo goddess. Just kidding. No, but I have found my passion for health, cooking and finally living like I mean it, all while dropping over 120 pounds naturally. When I’m not working 12 hour overnight shifts at the hospital or whippin’ up something delicious (AND easy!), I’m outside with an iced coffee in one hand and my dog’s leash in the other. I’m so happy you came here to hang out with us!
Welcome! I’m Alex, the foodie behind The Defined Dish. I grew up in the small town of Celina, Texas and now live in Dallas where I have started a little family with my wonderful husband, Clayton. I am a stay at home momma of two little girls, Sutton and Winnie, who keep me super busy every day and bring me more joy than words can say. When I am not chasing or cleaning up after them, I am in the kitchen cooking because seriously, I love food!
I dip, you dip, we dip… without guilt, courtesy of Primal Kitchen Mayo and Pederson’s Farms Fully Cooked Bacon. We’ve gathered some of our favorite items and created dip that will make everyone want to dip with us, hence the “I dip, you dip, we dip.”
They start with a 2000 pound shipment of fresh pork bellies. Inside of that big ol’ 2000 pound box, there are an average of 200 pork bellies. Two pork bellies are obtained per pig. This is where it starts. And, I don’t know if this is what he bargained for, but here’s Cody Lane, President of Pederson’s Natural Farms, in an attempt to move one of those 2000 pound boxes.
This ham is fully cooked and ready-to-serve. If you wish to heat the ham, the USDA recommends pre-cooked hams be reheated to an internal temperature of 140°F.