The Wifey’s Shiska Potato Latkes

Thanks to my two fantastic Jewish roomies in LA, when fall rolls around, I get excited for the Jewish holidays and their gift of out of this world food traditions.

Do you think I married a Jewish man by accident?! I think NOT.

Al’s favorite traditional Jewish foods include; matzo ball soup and potato latkes.


Last year I attempted matzo ball soup from scratch and accidentally added so many cloves that it was a bigger culinary bomb than anything I’ve ever attempted. This year I planned to redeem myself, but I’m suffering from a MAJOR case of preggo brain (32 weeks!) and ended up ordering from Manny’s Deli.

HOWEVER- I did re create my famous latkes which are honestly so stupid simple, that anyone can make them. And now I’ll share them with you.

The Wifey’s Shiska Potato Latkes

What You Need/Grocery List:


  • a bag of frozen hash browns (they should be left out to thaw before starting your cooking)
  • a small yellow onion
  • two eggs
  • vegetable oil
  • salt and pepper
  • flour
  • sour cream/greek yogurt and or apple sauce for dipping
  • a strainer
  • a slotted spoon
  • a large plate and paper towels

What To Do:


  • pour your vegetable oil until it’s about a half an inch in a large pan and heat on low/medium. you DONT want it to burn but it needs to pass the sizzle test when ready. (drop a piece of hash brown in there and if it sizzles then it’s ready to go)



  • put your thawed bag of hash browns into a strainer, cover with a napkin or paper towel and smash them down till most of the water has drained


  • chop your yellow onion into small pieces (you can also buy pre chopped onion)


  • dump 3 tablespoons of flour into a bowl


  • good job! now add your two eggs, and chopped onion, plus a dash of salt and pepper and stir it all up.


  • it should mix pretty well and look like this. now add your hash browns and give them a bath of your egg mix


  • now is a GREAT time to check your oil since we’re almost ready to start cooking.
  • now is also a great time to get out a large plate and line it with paper towels for blotting.
  • oil is perfect? great, use your hands and roll these little bad boys into little balls- about the same size as if you were making cookies. (not huge, but not tiny)



  • now, CAREFULLY lower about 3 of the potato balls into the oil at a time. If you drop them, the oil will fly everywhere, ruin your cute outfit and burn like hell…so don’t. then flatten them into “pancakes” with your slotted spoon.
  • let them cook for about two mins- please resist the urge to check them every 10 seconds or they will fall apart.
  • after your 2 mins are up , then you are allowed to pick them up with your slotted spoon and take a look at the other side- are they golden brown? great- then flip them over. if not- wait another 30 seconds or so and check again.


  • depending on how you and your love like them cooked, they should look something like this. if you prefer more well done, let them sit longer (duh).
  • let the pancakes sizzle for around two mins on the other side, do a check and if they look ready, ONE AT A TIME- use your slotted spoon to lift them out (let the oil drain thru the spoon) and put them on the plate with paper towel, blot them.

oh hey, aren’t I pretty??


  • you’ll want to serve these right away – unless you are cooking for a ton of people and in that case, cover them in foil to keep them warm


  • serve them with dipper of your choice and watch everyone fall in love with you as they eat them. MAZEL.

our holiday table for two

The Best Fudge Ever

Let me start by saying that this post wouldn’t be possible without my Pops.

This is my Dad’s recipe and for as long as I can remember he’s served it at parties and people go WILD for this stuff.


I always imagined it was a super complicated Michelin-esque dessert until I asked him for the recipe and…well let’s just say that it’s so simple that I feel robbed.

I kid.

But really, a child could make this dish and yet people (including me) beg for it at each one of my family gatherings, so I feel it’s time to share the recipe with the masses.

Ready? Let’s get Wife’d Up!

The Best Fudge Ever

What You Need/Grocery List:


  • 1 and 1/2 bags of chocolate chips. My dad is a huge believe that Costco brand is the best
  • 1 can of condensed milk. Eagle Brand is my Dad’s brand of choice
  • 2 tablespoons of butter
  • 1 ounce of Kahlua (Dad’s fav) , or 1 once of rum or 1 teaspoon of vanilla (which I used for this batch)
  • pinch of salt
  • cup or so* of chopped nuts – Dad prefers Walnuts or Pecans- *I used about  1/4 cup of walnuts

What To Do:

  • dump the chocolate chips into a microwave safe bowl and heat them for about 1 1/2 mins. DONT LET THEM BURN- KNOW YOUR MICROWAVE POWER PEOPLE


  • stir with a spoon, add the butter, heat for another 30 seconds, stir
  • add the condensed milk, pinch of salt and *flavor of choice and microwave for another 30 seconds or so. *Kahlua, rum or vanilla


  • the mix should be totally melted at this point- if it’s not- heat it for another 30 seconds or so.
  • stir until you can’t see any lumps


  • take a little butter and grease a plate


  • THIS NEXT PART IS DEPENDS ON IF YOU ARE SERVING TO PEOPLE WHO LIKE NUTS OR NOT: if they DONT: pour mix on plate, put in fridge for about an hour, then cut into pieces. IF THEY DO: stir in nuts, pour on plate, place in fridge for about an hour then cut into pieces



  • serve, take compliments, give props to The Wifey’s Dad, share recipe!


How to Host A Party Without Freaking Out

Let’s be honest- having people over is stressful…unless:

A: You are a total dude (like my husband) and you think a few bags of doritos and burger patties =’s party central

B: You are a gazillionaire and have party planners, caters, and servers

C: You just don’t give a snake’s rattle and you enjoy things as they come (if this is you, let’s talk…I’ll $$$ for your info on how you do it)


You have The Wifey’s Survival Advice!

I used to attend BBQ’s like a deer in headlights- stunned by my friend’s abilities to put on a culinary show and was terrified to try to follow their efforts.

Then I realized something: people like to eat. And drink. And enjoy themselves. If you serve them enough to fill them up they will be happy.

Also? People love tacos. Which is how I came up with Wifey Fiesta Night- a DIY extravaganza. And now I’m sharing the wealth*.


You ready? Let’s Get Wife’d Up!


What You Need/Grocery List:

  • fish/shrimps/meat/chicken of your choice (I like to get pre seasoned shrimp and fish from the counter if they have have it)
  • tortillas (I polled the ladies and flour wins every time)  – a package of flour tortillas is perfect
  • salsa/pico de gallo- it’s your choice (I’d include a mild and medium…if you serve a pico de gallo- you also get your onion serving in there)
  • gauc- make your own or buy pre made – *I like to buy pre made
  • cheese- Mexican blend cheese ideal
  • sour cream/greek yogurt
  • hot sauces of choice
  • tortilla chips! ( I like to have a low fat/organic option and an old stand by as well)
  • put out every hot sauce you own- the more the merrier
  • I like to serve a fruit salad as well, for those who don’t feel like Mexican
  • cut up a few avocados and serve those – they make everything look a little more fancy
  • a tequila drink or Coronas with cut limes

What To Do:

  • KNOW YOUR GUEST ARRIVAL TIME- For a fiesta- most things need to happen right before or as guests arrive
  • fire up your grill
  • put our your guac, hot sauce, salsas, cheese, sour cream/yogut, chips…..
  • set out  tortillas in tin foil and put to the side ( they will go on the grill for 2 mins per side at the last moment)
  • grill ears of corn for about 10 mins on medium, turning every 4 mins or so, season with salt. pepper and a little butter. Cut off ear and serve as a side.
  • microwave a bag of instant Spanish rice (90 seconds) and serve in a fancy bowl
  • Amy’s brand refried beans (or any brand really), is so simple to make- put the beans in a microwave safe dish, nuke for a min or so and stir, serve in a fancy bowl
  • cut some limes up for people to squeeze over the shrimp/fish/meat and beer
  • throw your shrimp on the grill, cook for about 2 mins per side or until shrimp isn’t pink or translucent
  • toss foil wrapped tortillas on – 2 mins per side- then serve on a plate or in a basket , covered with a napkin
  • set everything else out with some pretty plates (paper or not), silverware and napkins and FIESTA!

The Girlfriend to Wifey Beer Can Chicken

I swear that the first time Alex ate this recipe, I could see him picking out rings in his head- it’s really THAT good.

And lucky for me, and you- it’s also THAT easy to make.

For some reason this recipe sounds so intimidating and I think that’s what keeps people from attempting to make it, but hopefully reading and watching this post will give you the confidence to stick a beer can up a chicken’s butt.

This recipe is a knockout for 4th of July BBQs, book club dinners, entertaining, feeding a family or date night -plus plenty of leftovers.


The Girlfriend to Wifey Beer Can Chicken


What You Need/Grocery List:


  • a roasting/grilling chicken (already cleaned out if possible)- you can ask your friendly poultry counter person to help you pick out the perfect bird
  • a can of beer- doesn’t matter what kind…get classy like we do and use Bush Light if you like
  • about 1/4 cup of olive oil
  • half a stick of butter
  • a spice rub mix- I like using a jerk mix for poultry
  • *optional: rubber gloves, a beer can roasting stand like this one from Amazon

What To Do: 

  • turn your RIGHT and LEFT grill burners on low/medium heat, leave the middle burner OFF. this insures the chicken will get the heat it needs to cook, without cooking too quickly and unevenly
  • unwrap your bird and if the legs are hooked together, unloop them


  • drizzle olive oil on both sides of the chicken and rub in with your hand or a brush
  • sprinkle seasoning over bird and rub in evenly, making sure to also oil and season inside the bird- this is where rubber gloves really come in handy


  • open your beer and drink half, or dump out if you’re with child like this Wifey. Set can upright and put it into the stand if you’re using one


  • take your chicken – legs down- and slide it over the can/stand until it sits comfortably (poor little chicken)


  • if you’d like (and I like)- stuff a 1/4 stick of butter down the top end of the bird…it will melt and assist with that juicy, cripsy skin


  • place in the center of the grill and close the lid, check out the bird after about an hour and fifteen mins


  • use a thermometer or your common sense and check the chicken to see if it’s done- it shouldn’t be pink at all, instead it should be juicy and fall off the bone


  • carve it, serve it, get ready to feel the love!!!
  • save leftovers (if they exist) and use for sandwiches, enchiladas, soups…or just to eat with your fingers!

Why Make It When You Can Bake It

Making your own cauliflower crust pizza is extremely gratifying and totally something to brag to friends about – not that I would know, since that’s a challenge I’m just not ready to tackle yet.

THANKFULLY- I don’t have to and I still get my pizza fix.


A lot of health food tastes like total crap, even to someone like me who spent years eating it and has tricked their tastebuds for the most part. But not these little pizzas from heaven, they are truly magical.

I found them at my local Plum Market, which is a bit of a specialty store, but I’m sure you can find them on-line as well.

Here’s the real kicker: each pizza has only 57 calories!! And you can eat the WHOLE BOX for 150 calories!! No one is getting full on one of these little guys, but after eating three, I was completely full.

Plus they are gluten free- so even your pickiest eaters will dive right in…well, unless they are dairy free or raw and then…you’re on your own.


The Wifey’s Grilled Summertime Corn Salad


It’s FINALLY warm enough to grill outside here in Chicago, so this week The Wifey Kitchen took the action upstairs to our roof deck- cause nothing says “summer” like grilling.

The first time I tried this salad, it was my friend Lindsay’s version and I swear I wanted to marry her myself. It’s so light and fresh and is the perfect side piece to any main course.


Heck- you can even serve it as the main course and throw some grilled shrimp on top!

My version of this dish can be modified as you like- add and or omit. And per usual, I don’t get super anal with my measuring … I just use common sense and throw in ingredients as I go. And yes, I made things even easier for myself and hit up the salad bar for cucumber and red onion.

Ready? Let’s get Wife’d Up- in the sun!

The Wifey’s Summertime Grilled Corn Salad

What You Need/Grocery List:


  • about 6 ears of corn- pre shucked or DIY
  • a package of goat cheese
  • a package of grape or cherry tomatoes- cut in half
  • half a cucumber- sliced into rounds and then cut into fourths
  • a pat of butter
  • an avocado- cut into chunks
  • a small bit of fresh cilantro or about 1/2 tsp of dried cilantro
  • 1/4 cup of red onion- finely diced
  • a small lime, cut in half
  • a drizzle of olive oil
  • salt and pepper

What To Do:

  • pre heat your grill to medium/low heat
  • butter each ear of corn, sprinkle with salt and pepper
  • throw corn on the grill, and turn every 5 mins or so until the corn has deepened in golden color and is charred in some spots


  • cut your tomatoes in halves, cucumber into fourths, avocado into chunks (hit the video for tutorial), dice your onion, and your cilantro.
  • remove corn from grill, BE CAREFUL when you cut corn off the ear
  • dump corn, tomatoes, cucumbers, avocado, onion, cliantro and squeeze the juice from half a lime onto the mix,  give it a few good stirs,add a healthy amount of goat cheese, sprinkle with salt and pepper.
  • drizzle olive oil, stir until desired amount “glosses” the salad.
  • serve and get ready to share the recipe!



DIY Wifey Fish Filet

Lately I’ve really been craving Filet o’ Fish from good old Mc D’s.


There is just something so perfect about the ratio of soft bun, melted cheese, crispy fish and cool tartar sauce that makes me want to send Ronald a love letter.

Since hitting up the drive thru isn’t an IDEAL way to spend one’s day, I decided to create my own- Wifey Style.

Let’s Get Wife’d Up!



  • Trader Joe’s reduced fat fish sticks. (3 per sando) You can really use any fish stick, but these are healthy, tasty and fit so nicely on the bun..
  • Kraft singles- 2 per
  • hamburger buns
  • tartar sauce

What To Do: 

  • pre heat your oven to 400
  • bake the frozen fish sticks till they are brown and crisp
  • cut the bun, throw a slice of cheese on one side of the bun and pop into the oven for about 3 mins, until the cheese gets melty
  • remove from oven, spread cold tartar on the other half of the bun
  • close your eyes, bite into sandwich and praise Ronald for the inspiration!