food

How to Host A Party Without Freaking Out

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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)

or…..

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*.

*pennies

You ready? Let’s Get Wife’d Up!

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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 Wifey’s Grilled Summertime Corn Salad

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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.

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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:

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  • 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

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  • 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!

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WATCH THE STEP BY STEP VIDEO HERE:

Wifey Bars

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My name is Kelli Zink Levy…and I’m addicted…to Lara Bars.

It’s true, I’m obsessed with nearly every flavor (minus the minty one) and how well these little healthy bars travel along in my purse or pocket.

Just last week I whipped one out at Soho House while having drinks with friends including Marshall Faulk & Cam from Modern Family- but that’s a story for another time.

In true Wifey form, I read the simple list of Lara Bar ingredients and decided I could make my own version. My first few attempts landed me with the Zexy Mamma Bars, but now with a few tweaks, I’ve come up with my most genius version yet.

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Oh, and BTW- these are NO BAKE! That’s right, all you do is blend ’em and they are good to go.

Ready to try ’em? Let’s get Wife’d Up!

Wifey Bars

What You Need/Grocery List: 

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  • dried pitted dates- if you can only find them with the pits in – that’s fine- you’ll just have to remove them. You’ll need about  cup
  • 1/2 cup dried oats
  • 1/3 cup walnuts
  • 1/3 cup almonds
  • 1/3 cup honey- I use Manuka honey for the added health benefits
  • 1/2 cup raw almond butter (you can also use peanut, cashew, etc)
  • a blender (or not and they will be chunkier)
  • mini foil baking pans or non stick plastic muffin sheets
  • plastic wrap or zip lock baggies

What To Do: 

  • dump the dates, oats, almonds and walnuts into your blender
  • put your honey and almond butter into a small bowl and microwave until both are soft. start with about 20 seconds, stir and continue- but make sure the ingredients don’t burn
  • transfer the hot mix to the blender
  • mix and stir, stir and blend until it all looks the same. if you like yours chunkier, that’s cool too- I prefer to blend mine a bit
  • lay a sheet of plastic wrap down and lay a layer of the mix, spreading evenly and covering with plastic again. Watch the video for the demo of the ziplock baggies too. Or simply dump even spoonfuls into the muffin tins – no plastic needed
  • pop into the freezer for 20 mins and “set”
  • if using the pan, cut into bars…eat and enjoy!

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I love giving these away as little gifts. I’ve given them to; book club girls, friends who are always on the go, and for thank you gifts.

Feel free to add your twist on them and throw in whatever ingredients YOU and your people love!

WATCH AND LEARN HOW TO MAKE EM :

Bikini Poppers- Wifey Style

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Remember years ago when the South Beach Diet was all the rage and those egg bakes were super popular??

Well, the Wifey is bringing ’em back- thanks to a reminder from my Brother in law Andy (yes Andy AGAIN- what can I say- he’s an eggcellent cook) (hee hee)

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The beauty of these little poppers is that you can realize personalize them. For example:

Andy uses eggs , mine call for egg substitute. Andy adds peppers and other veggies, mine simply call for cheese.

You can add meat, various veggies- whatever you want. I’m keeping it basic and I’ll let you build if you like.

And while we’re using this baking method, I’m also going to show you how to make my version of the “egg” in the egg mcmuffin- Mc’D’s style.

The best part about both of these is that they are low carb and you can freeze and reheat for breakfast all week long. AND these are the perfect pool/beach party snacks to throw into the cooler…they energize without weighing down your bikini style.

Ready? Let’s get Wife’ed Up!

What You Need/Grocery List :

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  • a carton of egg substitute and or eggs
  • a container of crumbled goat cheese
  • a bag of Mexican blend cheese
  • PAM spray or butter
  • salt and pepper
  • a muffin baking tin- I use the disposable kind
  • something to pop the eggs out with- I think above is a frosting spreader… real technical , I know.

What To Do: 

  • pre heat your oven to 350
  • spray the muffin pan with PAM or grease with butter
  • pour equal amounts of egg mix into each muffin area- NOT all the way to the top – it will expand when it bakes
  • sprinkle goat cheese equally into each area, it will sink and mix
  • sprinkle Mexican blend on top
  • IF USING EGG- crack open and pour entire egg, unmixed into area
see how fluffy!?

see how fluffy!?

  • salt and pepper
  • bake around 20 mins
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Ronald called- he wants the Wifey’s recipe!

  • serve with toast, english muffins, salsa/guac/sour cream or simply eat on it’s own and ENJOY!

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STEP BY STEP VIDEO COMING SOON

Wifey Stir Crazy Stir Fry

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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)

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: 

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  • 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

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  • a package of instant and microwave friendly rice (I like either brown or sticky white)

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  • 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

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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

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  • 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

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  • 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.

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  • 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.

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  • bow gracefully and accept praise!

Dinner Date Night

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There are dozens of restaurants I love in Chicago, but for some reason when date night rolls around- my mind draws a total blank when it comes to choosing a place.

This post is dedicated to *THAT* exact moment.

LOW KEY:

  • Doc B’s– it’s healthy, cozy and not two expensive.
  • 25 Degrees–  they have outdoor seating when it’s warm and delicious brunch, burgers and salads
  • Big Bowl– when we’re in the mood for a healthy stir fry
  • Taco Joint– quick, major taco selection and the best street corn I’ve ever tasted.
  • Beatrix– try the Straight A salad and potato salad deviled eggs. Great brunch too
  • Friends Sushi– unassuming sushi joint with no prevention and lots of rolls to choose from
  • El Barco– go when you are in the mood to eat- portions of Mexican and seafood are ginormous
  • Volare– the best vodka gnocchi in zee city

TRENDY:

  • Purple Pig– hands down my favorite restaurant in Chicago- they don’t take resos so put your name in and shop around for a bit
  • Hub51– sure you might run into people you’re not interested in socializing with- but the food makes up for it.
  • The bar at Shaw’s– way less stuffy than the restaurant side and they always have oyster specials around happy hour time.
  • The Bristol- dressed up food without having to dress up
  • GT Fish– when you’re in the mood to put on heels but not get too fancy
  • The bar at Hugo’s– give me their crab cake, a baked potato, dirty martini and the game and I’m happy

LET’s CELEBRATE (and drop some $)

  • Kai Zan– I’m not sure if it’s cause Alex and I had our first dinner date there, or because every time we go back it’s perfection- but I’m a huge fan. Plus- it’s BYOB!
  • Bavette’s– good luck trying to get a reso, we like to go early and snag a walk in. I love this place because it’s big food and service in a sexy laid back atmosphere.
  • El Ideas– never the same and always memorable.
  • Joe’s , Mastero’s and Cut- there’s just something about a steak house

And there you go. There are several other places we love and go to often, but these are at the top of my list right now.