Jazz Up Your Dinner Party Setting

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Everyone likes music, right?

And the great thing about music is that it transports us to moments and connects us with memories of people.

My brother Kyle turned 30 this week and hosted a dinner party at Michael Mina in SF for 35 of his closest friends and family.

I hijacked the paperless post invite months ago and sent each guest a direct message, asking them to send me a song that reminds them of Kyle. I then planned to present these menu-style on each place setting and surprise him at the dinner.

After some Google time, I found the site: MenuMustHaves and used them to create and print the menus. They were prompt, arrived on time and looked great. Plus they make it pretty simple to create any form of menu you can dream up.

Here is the finished product:

photo 1

NOW, what I didn’t plan for was Kyle to also make menus (with the meal on them) for the table, so I had the servers bring mine with the first course- which worked well if you want to do both types of menu.

Kyle also had personalized coasters for each guest with their name on them (served as place settings) and what they meant to him on the back. He said he had them done thru Etsy and let me tell you- they were an EXTREMELY thoughtful touch.

I would show you the back of Alex's coaster, but it's very personal and thoughtful

I would show you the back of Alex’s coaster, but it’s very personal and thoughtful

He also gave everyone “Birthday Mad Libs/Advice” with a bowl of pencils and a cigar box for people to leave them in when they were done.

Next time you’re throwing a dinner party or event- try these little touches that both the guest of honor and party guests are sure to remember… they may even forget what you used to look like.

Me and Kyle at ages 12 and 7??

Me and Kyle at ages 12 and 7??

Kyle's friend Alex took this at the dinner

Kyle’s friend Alex took this at the dinner

Banana Nut Pumpkin Wifey Bread

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Let’s be honest- baking terrifies me. I failed math all thru school so it makes sense that I wouldn’t be into something so precise.

BUT, I opened up requests to Alex’s co workers and I got a “banana nut bread!” from the peanut gallery . I am NOT one to turn down a challenge so I immediately accepted and pretended it would be a breeze.

Since it’s pumpkin season and people go nutty over pumpkin, I decided I’d add that to the bread, since these types of breads can be very dry and I figured the pumpkin may help that issue. I searched my cooking bible (Pintrest) and came up with this base recipe for a starting place.

Apparently the flour Gods felt like blessing me cause this stuff turned out pretty darn well.

typical Wifey mess and glass of Rose

typical Wifey mess and glass of Rose

I borrowed Martha Stewart’s recipe for the frosting, and added a pumpkin twist. And it really was pretty easy to make…so now, I’m sharing it with you.

this little beggar was dying to lick the spoon

this little beggar was dying to lick the spoon

Banana Nut Pumpkin Wifey Bread

What You Need:

  • measuring devices- tsp, tbsp and 1 cup
  • three or four bowls
  • a whisk
  • a loaf pan- I use disposable so I can give them away, bought from my local grocery store
  • cooking spray
  • a can of pumpkin- NOT THE PIE FILLING- it looks the same, but just get the 100% plain pumpkin
  • 3 really ripe bananas. like brown, if you can’t find them and are in a pinch- buy what you can find and put them in a closed paper bag to help ripen them
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup plus 2 tablespoons sugar
  • 3 eggs
  • 2 and 1/2 tablespoons  sour cream
  • 1 teaspoon vanilla extract
  • 1/3 cup walnuts, toasted and chopped (throw them in your pre heated oven and put a pat of butter on top and let them bake for 5 mins or so)

Frosting:

  • half a small tub of cream cheese and half a small tub of pumpkin cream cheese
  • 8 tbs of butter (yes EIGHT)
  • 1 cup of powdered sugar
  • 1 teaspoon vanilla

What To Do:

  • preheat your oven to 350
  • spray your loaf pan with the cooking spray
  • make your dry bowl of: flour, salt,pumpkin pie spice and baking soda
  • in another bowl crack your eggs and sugar with a whisk until they are “fluffy” (I did for about 5 mins before my arm felt like it was going to fall off and it all worked out)
  • add bananas  to the fluffy bowl and mash ’em down
  • add pumpkin, vanilla and sour cream  to the fluffy bowl and mix until everything is one big happy batter
  • slowly (or fold) add your dry bowl and the nuts if you’re using them…mixing as you do this to evenly distribute
  • pour into your pan and bake for roughly 45 mins. You should be able to stick a fork in there to test and have it come out clean when it’s done
  • let cool,  then frost that bad boy up (or frost right away and throw in the freezer for 10 mins) and serve or stash for tomorrow’s breakfast!

What To Do For The Frosting:

  • while your cake is baking’, combine your two cream cheeses into a bowl and use a spatula to mix and soften them until they are bffs
  • throw the butter in the microwave for :15 seconds so it’s soft and then dump that in the bowl with the cream cheese as you keep stirring.
  • Martha says to “sift” the powdered sugar in, but The Wifey ain’t got time for that- so I just added it and continued to stir and it turned out perfectly
  • finally, add your vanilla and stir it all in there. at this point I was using a whisk to get the job done, and boy- did it!

DISCLAIMER:

I am not a food photog and when I take pics of food- they look weird so you will have to take my word for it when I tell you it’s a messy masterpiece

I’ll be making this soon for the YouTube Channel in case anyone needs a step by step (ooo baby) tutorial.

EZ Cheezy Wifey Enchiladas

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Who doesn’t LOVE Mexican food?!? I know we do in our house, especially on chilly days or the day after a late night.

When Alex first told me how much he loved enchiladas – I’ll admit I panicked on the inside- for some reason I always thought they would require mad skill and would be complicated.

Well, maybe they do for some people- but not in this kitchen! These truly live up to their name and ooze greatness.

know what else oozes greatness? this apron!

know what else oozes greatness? this apron!

I’ll mix them up, and add chicken for him and asparagus and artichokes to mine. Really anything goes with these bad boys so feel free to experiment.

EZ Cheezy Wifey Enchiladas

What You Need:

  • a baking dish
  • a spatula
  • a can of enchilada sauce (red or green depending on which way you roll)
  • a can of refried beans (I like Amy’s or any vegetarian kind)
  • greek yogurt- plain
  • shredded Mexican blend cheese
  • a can of chopped mild peppers (in the International Isle at the grocery)
  • a package of corn or flour tortillas
  • *bonus for Cotija Cheese if your market carries it (look near the specialty cheeses)

What To Do:

  • pre heat oven to 350
  • dump a generous portion of sauce in the bottom of your dish and spread it out evenly
  • take a tortilla and spread a spoonful of beans down the middle, add cheeses and a dollop of greek yogurt
  • roll the tortilla and lay seam side down (so you can’t see the fold) and cover with more sauce and cheeses
  • repeat until your dish is full- I usually do around 4 per dish
  • sprinkle a few peppers across the top for color
  • bake for about 15-20 mins until the cheese gets melty and the tortilla starts to brown on the end
  • serve and feel the love!

Watch The Video:

Bonus: Elotes! Or “Mexican Street Corn” (for two):

  • Grill three ears of corn until they are charred in places, but not all black
  • melt 1 teaspoon of butter in the microwave :15 seconds or so
  • Combine butter with 1/4 cup mayo and brush on the ears as soon as you remove them from the grill
  • Mix 1/4 teaspoon of cayenne with a pinch of chili powder and sprinkle evenly on the corn
  • Sprinkle 1/4 cotija cheese (grated/crumbled) evenly over the corn
  • add a dash of salt and pepper
  • Squeeze with juice of half a lime
  • Either cut off the cob or serve whole and enjoy!

Zexy Mamma Bars

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One of my pregnant girlfriends has been craving nothing but cookies for weeks, opting to hit up health food stores for the more nutritious kind.

So I decided to try and make her something that would both hit the spot and be good for the little one and found this version and pretty much stuck to it, although there is a tiny Wifey Kitchen twist involved.

They are NO BAKE and BEYOND simple. I think they’d be perfect for a snack for kids or to bring to work in lieu of donuts or something less healthy.

what is that in your hand mom?

what is that in your hand mom?

I WANT!!! *these are actually dog safe as well*

I WANT!!! *if you skip the chocolate- then these are actually dog friendly as well, as long as your pooch doesn’t have a nut allergy*

*The only part that MAY trip you up happens with the dates* (our food processor happened to be broken so I used the blender)

Zexy Mamma Bars

What You Need:

  • a loaf pan (I got mine from Jewel Osco, it’s disposable- that way you don’t have to worry about getting it back)
  • a cup of dates (take out the pits)
  • 1/4 cup honey
  • 3/4 cup almond butter
  • 1/4 cup toasted walnuts
  • 1 and 1/2 cup of rolled oats
  • a quarter of a bar of 70% dark chocolate bar
  • plastic wrap
  • a cookie sheet
  • *optional- a grater

What to Do:

  • lay the oats and nuts out evenly on a cookie sheet and toast them for about 12 mins at 350
  • put the dates into a food processor or blender and chop them finely
  • heat up the almond butter and honey on low in a small pot or in the microwave
  • take the oats and nuts out and combine them with the dates, honey, almond butter- stir until everything is equally mashed and while you do this either break your bar into chunks and drop them into the mix OR grate the bar in to the bowl while you mix it up
  • lay some plastic wrap at the bottom of your pan
  • put the mixture into the pan , spread it out then cover with another piece of plastic and mash it down into a thick bar
  • throw it in the freezer for around 20 mins, then cut and serve!

You’re My Obsession

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photo-12

The “It” girls in The Wifey Kitchen (pictured from left to right)

Real Good Juice (1) Juice-Tin Bieber, Jucille Ball, Lesser Evil (2) Feta and Black Olive Chia Crisps, Lesser Evil Jalapeño White Cheddar Chia Crisps, (3) Supremo Queso Sierra Cotija® Ground and (4) G & L Keses Halloumi Cheese.

Do I die over Cara Delevigne, Karlie Kloss and the other “It Girls” who dominate Fashion Week? DUH. But give me products that make me do a double take when I open the fridge and I’m happier than a B lister in a front row seat.

Here’s Why:

I’ve been on the hunt for the secret to the cheese that will make my Elotes taste authentic and I’ve finally found it. (3)

Chicago has been DYING for a juice-only zone. (1)

If you grew up thinking “OPA” was normal, but then tasted the real thing, now you can make it at home on the grill. (4)

And these “Crisps” are so good, you’ll sub them when you need a nacho fix. (2)

Killer Cinnamon Toast Honey Apple Crunch Kugel

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Whew- that sounds like a complicated mouthful, no? Well it’s not! This dish is truly simple to make.

I first tried Kugel in 2003 when my two wonderful Jewish roommates introduced me to both this dish and the holiday of Rosh Hashanah. Love at first bite was an understatement- I wolfed down half the pan!

Processed with VSCOcam with c1 preset

The best thing about Kugel is that there are 100’s of varieties and you can add your own twist on your dish based on who you’re serving it to, and it can be served hot or cold.

Since Rosh celebrated the Jewish New Year with apples and honey for a “Sweet New Year”, I added those into my Wifey version.

CONFESSION: I had to make this twice. The first time I didn’t use egg and something was …off. The second batch came out fluffy and tasted like the bottom of a bowl of finished Cinnamon Toast Crunch Cereal.

see how the one in front is fluffy?

see how the one in front is fluffy?

What You Need:

  • 9×13 baking dish- greased
  • a package of wide egg noodles
  • a mini box or about 1 cup of Cinnamon Toast Crunch Cereal
  • 6 tbsp of butter
  • a tub of sour cream (full fat really tastes better with this)
  • a tub of cottage cheese- I used Friendship Whipped style
  • 4 eggs, beaten
  • an apple , peeled and chopped into small pieces
  • 3/4 cup honey
  • 2 tbsp vanilla extract
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1tsp nutmeg

What To Do:

  • heat your oven to 325 degrees
  • Boil noodles for half the normal time- make sure they are VERY al dente, add back to pot and add butter to coat and melt
  • dump the cottage cheese, sour cream, sugar, honey, vanilla, apple, nutmeg and stir them all together
  • fold in the egg mixture
  • add the noodles and mix/coat
  • dump it all into your pan and spread it evenly
  • crumble the cereal and sprinkle on top
  • bake for 45 mins, the top should be browning and when you stick a fork or knife thru, it should come out mostly clean
  • I like to let it sit a couple of hours, covered in foil. You can either serve this warm (re heated) or cold.
  • Toast to a sweet and happy New Year and your amaze and simple creation!

Watch the Step By Step Video Here (coming soon)

(Not) Risky Biscuit Breakfast Sandos

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I LOVE breakfast, but sometimes it just doesn’t make sense to get up and hit the drive thru.

These (not) Risky Biscuit Sandos are simple, quick and taste almost as good as the golden arches. Plus- it’s always fun to dance around in a Men’s dress shirt circa Tom Cruise, right??

IMG_7946

What You Need:

  • pre made biscuits from the refrigerated area of the super market
  • two slices of American cheese, but any cheese will work
  • two eggs
  • thick ham steak, bacon (turkey & veggie also work) or sausage patty (If You Want)
  • hash browns – from the refrigerated area or potatoes that go in the oven
  • a bit of oil
  • rooster sauce
  • salt & pepper
  • butter
  • orange juice, milk or any beverage. Bonus points for champagne & OJ combo
  • paper towels
  • a small skillet or two
  • cookie or baking sheet (non stick)
  • plate, napkin, fork, spatula, glass
  • an oven or toaster oven
  • lots of love

Step By Step (oo baby):

  • LAY OUT ALL OF YOUR INGREDIENTS- I can not stress how important timing is for this one
  • pre heat your oven to 325 degrees
  • if you’re making your hash browns in a pan then pour a little oil and heat on low. dump the bag of potatoes into the skillet and flatten them down into a giant patty, cover with a lid
  • once the oven is hot- slide in the biscuits and set a timer on your i phone
  • now you have a few moments to really get set up, get your cheese slices ready and if you’re using meat – check timing on package. Get that out and put the meat on the plate. Make sure your paper towels are ready for blotting
  • when your biscuits are 10 mins from being done, heat other skillet on low. flip hash browns and re cover them
  • crack two eggs and let them sit in the lightly coated pan, if they don’t look “perfect”- move them around with your spatula to “shape” them. Don’t touch or move them otherwise, until they start to crackle in the pan.
  • Pull two biscuits out of the oven, slice in half and place cheese slices on each. Put back in the oven for 1-2mins. Watch the cheese for bubbling/burning.
  • Pop the meat (if you’re using it) into the microwave.
  • Pour the oj or make the mimosa
  • Flip the eggs. (For eggs over medium- cook eggs until the yolks are almost all pale, with a little dark still in there). Take the meat out and blot on paper towel. Pull biscuits out of the oven. Turn the heat off under the hash browns
  • place the biscuits on the plate and on the dry half, drizzle a small amount of rooster or other hot sauce. then layer with one egg on top
  • Take a small scoop of hash browns and lay them over the cheese side, top that with the meat- if using
  • put another scoop of hash browns on the side of the plate and drizzle with rooster sauce (make a heart or smiley face if you’re feelin’ it).
  • sprinkle each half with salt and pepper then close it up and serve
  • accept kisses and lots of love all day!

Watch me make it step by step:

 

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What do we think of the new aprons?? Would you be a loud and proud Wifey in the kitchen?

What do we think of the new aprons?? Would you be a loud and proud Wifey in the kitchen?

Cheater Chicken Noodle Soup

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This magic soup will cure any illness* and is perfect for chilly Football days or movie nights at home.

*it won’t but it will make you feel better!

What You Need:

  • a rotissere chicken from your local deli or market
  • a bag of egg noodles
  • a couple cans of chicken noodle soup or a large container of broth from your local deli or market, with most of the noodles and chicken strained- we’re looking for the liquid.
  • a quarter stick of butter
  • salt and pepper
  • crackers or bread
  • a pot with either a top or a strainer
  • a bowl
  • a fork
  • a ladle or big spoon
  • lots o love!

Step by Step (ooo baby):

  • set out all your stuff
  • fill the pot a little over half way with water and turn the heat on high , add a dash of salt
  • while you’re waiting for it to boil, take your fork and shred the breast meat off of the chicken into decent sized chunks
  • now your water is boiling? cool- time to add the noodles- I use about half the bag. Oh and maybe turn down the heat so the water doesn’t boil over.
  • stir the noodles about every min for around 7 mins or until they are soft but not mushy
  • strain the water out of the pot with your lid or dump the noodles in the strainer and shake it a few times
  • turn your heat to low and add the noodles back in- with a big chunk of the butter and stir till the butter coats the noodles
  • add the broth and chicken and stir over low heat until it’s all warm.
  • serve with crackers and accept praise!
  • MOST IMPORTANT STEP: while they slurp it down- shred or take the rest of the chicken off and store it in tupperware or on a plate with foil in the fridge. then throw away the chicken box and the deli soup container/cans, wrap up and store the noodles.

It’s our little secret, right??

WATCH STEP BY STEP HERE.

MAKE IT VEG:

Swap chicken for tofu or chickn’, and use veggie broth in place of chicken. Throw in some cooked carrots to add more substance if you like.