I am on a roll. A dinner roll. (Bah dum bum)
I had a dinner guest for the second time in a week. Last week it was Amy and Bailey and this week it was my friend (and coworker- imagine that!), Amber.
The menu needed to consist of something a) relatively healthy, b) easy (I was entertaining after work, after all), and c) cheap (which should come as no surprise to anyone).
I settled on Alexia sweet potato puffs (which is a cute way of saying tater tots- call it what it is, Alexia), a variation of Emily‘s vegan black bean burgers and a simple green salad with homemade honey mustard.
Oh, and wine. Never forget the wine.
In case any of you don’t have phenomenal eyesight and can’t read the label on the bottle, we were drinking Fat Bastard shiraz. We sures knows how to keep ’em klassy.
(In all seriousness, it’s actually a good wine, you should try it. )
It was a pretty perfect meal, if I do say so myself.
The tots were awesome (I recommend broiling them for a few minutes at the end to get them super crispy), the burgers were as satisfying as they always are and the salad was exactly what I wanted.
And I thought I’d take a moment to send a shout out to the honey mustard.
See, honey mustard is pretty much the easiest thing to make in the entire world. As far as salad dressing goes, I’m usually pretty picky. I don’t enjoy most bottled dressings (I usually find them to be plastic-y, sweet or heavy) and I rarely have the motivation to whip up a homemade version.
So I don’t eat salads at home very often. It’s shocking, but true.
Sure, I eat plenty of salads, but usually when I’m dining out or hitting up the salad bar for lunch.
Honey mustard has changed all of that for me.
It has two ingredients: honey and mustard (I use Dijon). And sometimes a splash of water to thin it out and make it pourable.
I’m not going to insult you all with a “recipe” for this. Food Network has already filled the need for non-recipe recipes already.
All you do is squirt some honey in a small dish and then squirt some mustard into the same dish, going a bit heavier on the mustard. Grab a tiny whisk (read: a fork) and mix it until smooth, then thin it with a splash of water if you think it needs it.
There’s really no excuse for me not to make salad dressing anymore.
Or eat salad.
But there will ALWAYS be a reason for me to eat tater tots, sweet potato or not.
I like to do olive oil, dijon mustard, honey, a splash of apple cider vinegar and salt + pepper.
But the whole just honey + dijon sounds delicious and well… much easier. Laziness always wins.
Wow, your honey mustard is fancy.
I love honey mustard. Its probably the best sauce/dressing ever.
Tater tots will now always remind me of Napoleon Dynamite.
I’ve had that wine. Its pretty tasty. Also, I bought it for a friend for her wedding present. Now that, my friend, is class.
Umm, I literally gave someone a bottle of it as a wedding present three weeks ago- great minds!
I have never made my own dressing before, I am going to give it a shot this weekend.
Awesome- you’ll like this one!
I need to find those tater puffs, I haven’t seen them in stores but they are so cute!
I love honey mustard, just too lazy to make my own.
I need to buy those tots immediately! I love tots!
I’m always down for a klassy wine. Always.