Ty’s Perfect Potatoes

Do you have a meat and potatoes kind of guy in your household? I know I do, so perfecting the art of quick and tasty ‘taters is important! In just a few steps you can have home made potatoes on the table for your hard working man in less than twenty minutes.


I found these awesome purple potatoes at our local grocer down the street, and couldn’t wait to take them for a spin. You can use any kind of potato you like, just make sure they’re cut into one inch cubes. There’s also green onions, three pieces of bacon, pepper, oregano, red pepper flakes, and salt.

Put your cubed potatoes into a microwave safe bowl and cook for about 5 minutes and 30 seconds, stirring them halfway through. The idea here is that you’re cooking the potatoes until they’re soft so there is not so much guess work later on. I’ve seen people boil the potatoes, or bake them, but this is so much faster and predictable. Pierce a few with a fork to make sure they are all done.


While the potatoes are in the microwave cut up your three bacon strips into one inch pieces, and cook them over medium heat until they are crisp, and the fat is rendered into the skillet. For a vegetarian option you can omit the bacon and simply heat up a few tablespoons of any oil of your choice.

When bacon is crisp remove from the skillet with a slotted spoon.


Dump the potatoes right into the hot fat and stir so that each piece is coated in this liquid goodness! Add the oregano, and a small pinch of red pepper flakes, and continue to cook over medium heat for three more minutes, stirring frequently.


Your potatoes will become crispy on the outside from frying in the skillet,  yet fluffy on the inside- thanks to microwaving. Spoon the potatoes into their original bowl, add some sliced green onion, and finally unite them with the bacon. HEAVEN!

Season further with salt and pepper until it tastes just right, then serve topped with more green onions. I’ve also added sour cream to the side. Greek yogurt also pairs surprisingly well, for a lighter option. Also, I wouldn’t judge you if you added cheese.



The colors are amazing, and the simple flavors marry so well.

Bon Appetit!




Perfect Potatoes

1 1/2 pounds Potatoes, cut into 1 inch cubes
3 pieces Bacon
1/2 teaspoon Dried Oregano
1 small pinch of Red Pepper Flakes
Green Onions
Salt and Pepper
Sour Cream or Greek Yogurt (optional)

Microwave the potatoes for 5 minutes and 30 seconds, stirring midway through cooking time. Meanwhile, cut the bacon strips into one inch pieces, and cook over medium heat until crispy, and the fat is rendered into the skillet. Remove the bacon bits from the skillet with a slotted spoon. Add the potatoes directly into the hot skillet and cook for about 3 minutes- or until crispy on the outside, stirring frequently. Remove from heat and mix together the potatoes, bacon, and a few sliced green onions in a bowl. Serve topped with more green onions and a dollop of sour cream or greek yogurt on the side.



Weeknight Tacos

We had a wonderful Father’s Day weekend full of great food, friends, family, and left overs! I was fortunate enough to abscond with some steaks from my parents house, and left with the riddle of what to do with them on this beautiful Monday evening. I figured that something simple and fresh would suffice, and pulled together ingredients I had laying around to whip up some savory tacos.


Starting from the left is fresh cilantro, a 14 oz can of diced tomatoes, smoked paprika, chili powder, cumin, the delicious steaks, a sliced onion, and a sliced red bell pepper.

Warm up some oil of your choice in a skillet that also has a lid, then add the tomatoes, paprika, chili powder, cumin, onion, bell pepper, as well as 3/4 cup of water.


The water gives the mixture some juices to cook off while the spices mature with the onion and bell pepper, so let this simmer, covered, for about 10 minutes.

The liquid should be cooked down significantly, and the veggies should be nice and soft. Since the meat is already cooked to medium/medium rare (my preference) I decide it doesn’t need to be cooked through any more. Remove the skillet from heat and stir in the steak!


There is no salt yet, and it is begging for it! I added little pinches at a time until it tasted just right, followed by a few cranks of my pepper grinder.

Now add in the cilantro and stir stir stir.


As far as fixings for your tacos- you can use what ever you like.


Avocado is a necessity in our house (they are amazing on just about everything). Cheese is a close second, followed by whole grain flax seed flatbreads for wrapping, brown rice, and sour cream.

Spoon good portions of your favorite taco additives onto a tortilla or flatbread and roll!


Sriracha is making a cameo here, I’d highly recommend it for some additional heat :)


Ain’t that easy??

Bon Appetit!


Weeknight Tacos


2 tablespoons oil of your choice
3/4 cup Water
1 14 ounce can of Diced Tomatoes
1 Small Onion, sliced
1 Red Bell Pepper, sliced
1 1/2 teaspoon Smoked Paprika
1 1/2 teaspoon Chili Powder
1 teaspoon Cumin
2 1/2 cups of cooked Steak, thinly sliced
1/4 cup Fresh Cilantro, chopped
Salt and Pepper

Heat oil in a skillet with a lid over medium. Add the water, tomatoes, onion, red bell pepper, smoked paprika, chili powder, and cumin when the oil is hot. Bring to a simmer, cover, reduce heat, and cook for 10 minutes. Remove from heat and stir in the steak and cilantro. Add salt and pepper until it tastes just right. Add the mixture to tortillas, flatbreads, or lettuce leaves with any of your favorite taco toppings.



Ty’s Sweet Potato Burgers

While we were at game night this past week I had a friend request I blog a few more vegetarian recipes. Naturally, the sweet potato came to mind. Everyone knows I’m a sweet potato fanatic, I’m proud of it in fact! So proud that I literally try to turn sweet tater haters into sweet tater cravers.

Here I am, in my kitchen, and I’m taking role call of all the vegetarian items  I have. I know it’s gotta be sweet potato, and I know it’s gotta be simple–and realize that a sweet potato burger would be something fun to try.

Fresh Cinnamon Basil, Cooked Quinoa, Black Beans, Smoke Paprika, Cayenne Pepper, Cumin, Chili Powder

Fresh Basil, Cooked Quinoa, Black Beans, Smoked Paprika, Cayenne Pepper, Cumin, Chili Powder

It’s important to point out that while only two sweet potatoes are pictured my madness drove me to add a third. The ingredients are: fresh basil, cooked quinoa, a 12 ounce can of black beans that have been drained and rinsed, smoked paprika, cayenne pepper, cumin, chili powder, and three medium sweet potatoes. Simplicity.

Start off by cooking your sweet potatoes. I choose to cut down on time by microwaving them. I prefer to puncture the skin of the sweeties all over with a fork, then put on a microwave safe plate. These first two I microwaved about six minutes, flipped to the opposite side, and microwaved six minutes more. The third potato I microwaved 4 minutes per side.

While your taters are cooking add the black beans to a bowl.


Take a masher and mash away until the beans are similar to this texture.


When your potatoes are done cooking let them cool… Or be impatient like me and cut them lengthwise immediately and scoop out the scalding hot insides into the bowl.


Toss in the rest of the ingredients and mix until it is well incorporated.


Since everything in this mixture is safe to eat I go ahead and try some, and decide to add a little salt and pepper. Try yours and make what ever alterations you see fit. Set the mixture aside for a moment.

Drizzle the bottom of a skillet with an oil of choice. I’m using olive oil in our new cast iron skillet! In my pictures please note that it is just a thin layer of oil in the pan. While the oil is warming turn back to your mixture and fashion this mess into patties. I made four that were about a half inch thick.


These are ready to go into the skillet.


The patties turned to a nice brown in three minutes per side, the slight char does so much for flavor. Beautiful!


I had onion buns left over from the pulled chicken sandwiches, so I put the patty on the bun with sriracha mayo, avocado, and arugula. Here’s a delicious vegetarian dish for you to enjoy with any of your favorite burger toppings. Hell… I might even add bacon…



Bon Appetit!


Ty’s Sweet Potato Burgers


3 medium Sweet Potatoes

1 12 ounce can of Black Beans (drained and rinsed)

1 cup cooked Quinoa

1 teaspoon Chili Powder

1 teaspoon Smoked Paprika

1/2 teaspoon Cumin

1/4 teaspoon Cayenne Pepper

1/2 teaspoon Salt

2 tablespoons chopped fresh Basil

3-4 tablespoons oil of choice


Cook the sweet potatoes with your method of choice. While they are cooking mash the black beans in a large mixing bowl. When the potatoes are done, let them cool, and cut them lengthwise to scrape out the insides into the bowl. Add the rest of the ingredients and mix. Heat up your oil in a skillet over medium heat. While the oil is warming fashion your mixture into patties about a half inch thick, and place into the skillet when hot. Cook 3 minutes per side, or until there is a slight char. Serve on hamburger buns with your favorite burger toppings.