grilling

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 Girlfriend to Wifey Beer Can Chicken

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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.

LETS GET WIFE’D UP!

The Girlfriend to Wifey Beer Can Chicken

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What You Need/Grocery List:

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  • 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

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  • 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

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  • 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

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

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  • 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

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

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  • 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

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  • 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!

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: