Roasted Balsamic Sweet Potatoes

I love sweet potatoes. I used to shy away from them, because they were always served with those weird little marshmallows on top. Was it dessert? Was it a veggie side? Let's just say that I'm much more of a savory sweet potato person. I tried these savory little buggers last night. So easy. So yummy in my tummy.

These sweet potatoes are cubed up and tossed in a balsamic reduction, sweetened with a little brown sugar, sprinkled with kosher salt, and then roasted to perfection in the oven. They're sweet and savory. This side dish is easy to make, but does take 40 minutes in the oven, so don't wait until the last minute to throw it together.

Roasted Balsamic Sweet Potatoes

Adapted from Rufus' Food and Spirits Guide

No Ordinary Cream Corn

About a month ago, I was frustrated and couldn't think of what to make for dinner. So Ryan volunteered to come up with something that night. I could hear him scavenging through our fridge and pantry, thinking to myself good luck. 

Then he walked out of the kitchen with this:

This is my Instagram photo of dinner that night. Look how delicious! I really do have the most amazing man. He stuffed a chicken breast with fresh jalapenos and grated cheese and served it over a bed of cream corn. I pretty much inhaled my plate and I never eat that fast.

Juicy Pork Chops with Agrodolce Sauce

Typically when you say "pork chop", I say "not interested." The majority of pork chops, at least that I've encountered, have been dry and tough (sorry, mom).

That was before I was introduced to using a brine. A brine, if it's new to you (like it was to me), is a heavily salted water that you soak meat in before cooking. It helps to break down the muscle fibers and keep the meat juicy...really juicy.

These pork chops are served with an agrodolce sauce. Agrodolce is a traditional Italian sauce that has sweet and sour elements. In this case - honey and balsamic vinegar. Oh yeah, it's incredible.

We paired it with mashed sweet potatoes. Perfection. And the guys really loved the flavor and crunch of the green onions on top. If you avoid pork chops like the plague, as I once did, you have to give the recipe a shot. You just might change your mind.

It all starts with some kosher salt and a little molasses in a pot full of water.

Add some fresh rosemary and little black peppercorns. 

Brussels Sprouts with Sriracha Honey and Lime

Don't be afraid! They're just tiny, little cabbages. 

Ryan was unsure when I first uttered the words: Brussels Sprouts. But as soon as I mentioned that I would be dousing them in Sriracha, he was more than willing to try 'em. And they turned out to be outrageously good! Now I can't wait to drizzle other veggies with this Sriracha honey lime sauce. It almost tastes like an eggroll, minus all those extra calories.

If you have non-believers-in-Brussels-sprouters in your house, try this one out on them. You just might make them believe...

Asian Mexican Fusion

That's right we're mixing it up. A few nights ago for dinner we combined Sriracha Fried Rice with Chorizo and Asian Marinated Fajitas. Asian and Mexican flavors collided and Ryan and I could not get enough of the leftovers. They were a match made in heaven! Simply delicious. 

This fried rice uses Sriracha, which Ryan loves. It's a spicy Thai hot sauce, very tasty...very tricky to spell and pronounce. Just one more reason that Ryan and I were made for each other: we both love spicy food. I mean burn-your-lips-off spicy. I feel bad for those we love, who come over for dinner. We try to tone it down, but it's difficult (especially for me). I'd rather it be too spicy than bland.

BUT... before you run away, let me just say that this fried rice is not spicy (at least not to us, but I do suppose our taste buds may have burnt off by now). It's got an incredible amount of flavor and a very subtle heat. If you're still worried about the spice level, just nix the serrano peppers (replace with green onions for color) and reduce the Sriracha to 1 Tbsp.