Porker

Foods that I used to hate but am now completely obsessed with and crave almost every day:

Sweet Potatoes

Mushrooms

Olives

Artichokes

Caramelized Onions

Wine

Cashews

Greek Yogurt

Squash

Zucchini

When I start to acquire a taste for something I once hated but now love, I tend to become a little obsessive and try to incorporate it into every meal in some way.

So realizing that last night was, like, the 15th dinner in a row that I was going to plop sweet potatoes on my husband's dinner plate, once arriving home from work, I politely asked him, "Ummm, hey babe, are you tired of sweet potatoes yet?" 

A sweet potato hater turned lover himself, he immediately said, "No! They are delicious! I can't get enough of them!"

Oh stop...are you for real? I knew you were the one.

So last night's menu consisted of:

Bacon Wrapped Honey Mustard Pork Tenderloin (oh mercy this was good)

Oven Roasted SWEET POTATOES and New Potatoes

Sauteed Zucchini

Chopped Kalamata & Green Olive, Sun-dried Tomato, Marinated Artichoke Topping

Biscuits

Brent is always famished when he gets home from work, so I also made a little pre-din snack plate for us to munch on while everything was roasting in the oven.

On the snack plate:

Craisins & Almonds

Honey Roasted Peanuts

Chex

Chips & Salsa

I've prepared potatoes in every way imaginable, and although the microwave-nuked potato can be mighty delicious, I believe roasting them in the oven yields the most flavor.

1. Preheat oven to 400 degrees
2. Line a baking sheet with parchment paper.
3. Place potatoes cubes on baking sheet.
4. Sprinkle with fresh minced garlic and chopped onion.
5. Drizzle with olive oil (about 2 Tbsp for 5 medium-sized sweet/new potatoes cut into large cubes).
6. Toss potatoes around on baking sheet until completely coated in oil.
7. Sprinkle with 1 tsp thyme, salt, and pepper.
8. Bake for 30-45 minutes, stirring potatoes around a few times while roasting so they don't stick.

Easy & delicious!

For the zucchini:

1. Slice 4 medium zucchinis into 1/2 inch thick rounds.
2. Heat 1 Tbsp olive oil in a pan over medium heat.
3. Add zucchini to pan and stir around to coat in oil.
4. Season with salt and pepper.
5. Cook until tender-crisp and bright green in color.

These are delicious as is, but the deliciousness factor is definitely kicked up a notch when topped with chopped olives, sun-dried tomatoes, and marinated artichokes.

Just sayin :)

Green & Kalamata Olive, Sun-dried Tomato, Marinated Artichoke Topping

I get these from the olive bar at Whole Foods, but most grocery stores have an olive bar that is similar.

I just dump everything that I want from the bar into one container then chop it all up and mix it back together once I get home. It adds SO much flavor and healthy oils to any dish.

But I always serve it on the side because Brent like about a teaspoon's worth of this mix on his veggies.

I prefer a handful's worth :)

And then there was this pork.

This was seriously yummy if I do say so myself.

But I mean, it's a Giada recipe, so I expected nothing less from her.

And the chances of a dish not being utterly amazing are slim when you wrap it in bacon.

I made a few minor adjustments to her original recipe, but not enough to make a big difference.

Giada, you've done it again.

This was my plate 'o yumminess. I am very much looking forward to eating this again tonight.

Brent has to be in Dallas for a conference at 9:00 AM tomorrow morning.

His plan was to head to Dallas right after he got off of work today.

He told me last night that he would rather eat pork again tonight and leave at 4:00 AM tomorrow morning than leave tonight and miss out on the delicious leftover pork situation at home.

Yep, it was that good.

Be a porker and make this.