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!
After a brief hiatus…The Wifey is BACK for Wifey Wednesday.
ANYHOO- let’s talk about how STIR CRAZY we’ve all been about this Winter that seems to never end!
And yet, everywhere we look it’s all about : SPRING! Spring fashion =’s less clothing and > pasty legs and arms.
So I’ve come up with a one pot/wok dinner that’s both satisfying and healthy. Modify as you wish with protein. * add chicken, beef, subtract shrimp- whatever you like.
stir it up… (in Bob Marley voice)
This list may look like a lot, but I promise it’s mostly canned stuff and almost any grocery store in the USA will stock the list.
I really love Trader Joe’s for an excursion of this type, but no matter where you go, it’s cheap and easy.
What You Need/Grocery List:
- a bag/ handful of snap peas (I get mine from Trader Joe’s)
- a can of water chestnuts – sliced
- a can of “stir fry” mushrooms or fresh mushrooms
- a can of bamboo shoots- sliced
- a can of baby corn – *side note..you either love or hate baby corn so omit if you wish
- a handful of mixed peppers, sliced (green, red, yellow… I got mine from the Whole Foods salad bar)
- a small handful of sliced zucchini (I got mine from…the “cheater bar”. If your grocery doesn’t have a salad bar, simply slice up strips of a small zucchini)
- a pinch of shredded carrots from…. (I won’t even insult you at this point)
- a bag of frozen, shelled edamame (you will use about 1/4 a cup)
- a bag of pre cooked and cleaned, frozen shrimp
- a package of instant and microwave friendly rice (I like either brown or sticky white)
- a package of seaweed snacks (you can eat 10 FOR 30 CALORIES!?!?!) *pick them up at Trader Joe’s or in the ethnic isle near Asian foods, I like the Wasabi Flavor
- a small bottle of sesame oil
- a bottle of soy sauce (I like low sodium, regular makes me look like I’ve been crying all night)
- a bottle of teriyaki , or any other kind of Asian stir-fry sauce that floats your boat. *I got mine from Trader Joe’s
What To Do:
- heat about 2 tsp of the sesame oil in a pan or wok on medium high heat
- add all the veggies, bamboo shoots, water chestnuts & baby corn to the wok/pan and with a large spoon/stirring thing- make sure all your veggies are coated
- dump your frozen cooked shrimps into a strainer or bowl and run cold water over them for about 5 mins until they thaw. dump water out, and pat shrimps down with paper towel. * you can also use frozen uncooked shrimp, just cook in a separate pan until they are pink and then add to the mix
- either stir constantly or hold the handle, tilt the pan down and flip the veggies until they begin to brown
- pop the rice in the microwave and cook according to directions. (peel the top off and cook for 1 min)
- when veggies begin to brown a tad, add shrimps to the mix.
- add about 1 tsp of your sauce or just soy sauce to the pan/wok and continue to flip or stir until the entire mix begins to brown. Be sure to give it all your attention here- burning is NO GOOD.
- dump rice into a bowl, pour stir fry over rice.
- serve with seaweed for wrapping into mini burritos or just pretty color.
- bow gracefully and accept praise!