In the bitter cold of winter, hibernation instincts begin to kick in. Bars, restaurants, anything that involves going outSIDE begin to sound wholly unappealing and the temptation to stay inside where it’s nice and warm grows ever stronger. This Saturday, we gave in to such temptation. We invited friends over for a game night, and decided to use their adventurous eating spirit to try out new recipes. We looked through a few books, but most of the recipes ended up coming from The Skinnygirl Dish – authored by Bethenny Frankel, former star of The Real Housewives of New York City (my favorite iteration of the show).
First, we opened a bottle of an old favorite of “chef’s juice.” A classic that we have enjoyed many times, and never get tired of. People know we love this wine and we receive it as a gift quite frequently:
Generally speaking, I’m not a huge fan of Rieslings. I find that most of the mainstream manipulations of this varietal are WAY too sweet and taste more like juice than wine. This vineyard, however, got it right. It’s not too expensive, so it’s a good staple to have in the wine collection, and it’s palatable for both those who like wine immensely and can handle a drier wine, and also those who aren’t as into the wine scene and prefer a less “wine-y” tasting wine.
Our first project started earlier in the afternoon, as we decided to make buffalo chicken in the crock pot! I originally got the idea for this meal from Julie at Peanut Butter Fingers. We just placed a whole mess of chicken in the crock pot with a jar of salsa and a bottle of hot sauce/buffalo sauce and some Parmesan cheese, and turned the crock pot on. While cooking, it looked like this:
Then, Husband took charge of his part of the meal – the potatoes! Anyone that knows me is aware of my potato obsession. I like all manipulations: baked, fried, chips, sweet, sour, salty, you name it – I will gobble it up! Today we decided on baked fries. Husband sliced up the ‘taters, put some olive oil, “hot” salt, Parmesan cheese on top, and popped them in the oven for about 45 minutes at 450 degrees. Pre-cooking, they looked a little something like this:
To go along with these beauties, we made a horseradish dipping sauce that was inspired from our trip to Seasons 52 last week. We made it extra healthy by combining a cup of Chobani Greek Yogurt, four tablespoons of Husband’s Homemade Horseradish (the amount of this ingredient will depend on your
tolerance taste). Add a bit paprika and lemon juice, and you’re good to go!
Meanwhile, I was hard at work on our appetizer – Bethenny’s “Mock-a-Mole” – a healthified version of one of my faves, guacamole!
I used 3 avocados, a can of peas, and four diced Roma tomatoes. I then added tobasco sauce, parsley, cilantro, salt, pepper and garlic powder to taste. Ours looked like this:
It looks messy, but it gets the job done! We scooped out wonderful portions of this deliciousness with black bean tortilla chips!
Add all that food to a rousing game of Cranium with some amazing company, and you’ve got yourself a rockin’ Saturday night!