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.
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!
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
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!
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.
Who’s excited for Super Bowl Sunday?!?
I mean, even if you don’t like the NFL, Katy Perry or the commercials- you have to like the parties, right??
Today’s recipe is perfect to bring to your friend’s house or to make at home for your party- even if it’s just a party of two or one. As always- feel free to modify (subtract the chicken, swap chicken for beef, omit onions) cause it’s YOUR dish.
This bad boy recipe is a keeper and Alex swears it’s even better the next day, so don’t fret if you make a whole pot and it’s just for one- TREAT YOself!
Do i smell CHICKEN?!?!
The Wifey’s SUPER BOWL of Enchilada Pie
WHAT YOU NEED/GROCERY LIST:
not pictured- raw marinating chicken
- a pkg of corn tortillas
- a bag of shredded Mexican blend cheese
- a pkg of Cojita cheese
- a bag or can of enchilada sauce
- a can of refried beans
- a small yellow onion (we’ll be using a half- chopped)
- a bag of instant/ready rice- Spanish blend
- a small can of green chills (located in the taco isle with the beans, mix and sauce)
- a packet of taco mix
- a package of chicken breasts – either already cut into tenders or whole (raw) OR a cooked chicken from the deli
- a bag of tortilla chips (I like Donkey brand)
- a small tub of sour cream or greek yogurt
- a small jalapeño
- a couple tsps of vegetable oil (if you’re cooking your chicken) and a pat of butter
- a croc pot OR baking dish
WHAT TO DO:
- the night before you want to marinate your chicken breasts and store in zip locks or tupperware. I dumped about half cup of jalapeño vodka and half the taco mix packet into a tupperware, added the chicken tender cutlets and shook it up. You can use oil or any spiced marinade you have laying around.
- if you are using your oven- pre heat to 350 degrees
- pour your oil into a large skillet and pat of butter and turn on medium/low heat
- cook the chicken until browned on both sides and SLIGHTLY undercooked. You want to see no or very little pink- but don’t want to overcook since it will be baking as well in the pot or oven.
- while the chicken is cooking combine the: refried beans, 1/2 cup of both cheeses, small can of green chills, a dash of the enchilada sauce, rice and your chopped onions into a bowl.
- when chicken is done, cut into small pieces and add to the mix- give it a stir and add a dash of salt and pepper.
- pour enough enchilada sauce to cover the bottom of the croc pot or baking dish.
- begin to layer: lay a tortilla on top of the sauce, add enough mix to cover the tortilla when spread out, add a sprinkle e of cheese and a drizzle of enchilada sauce. Repeat until your stack is three layers high.
- place a corn tortila on top and cover with cheese and remaining sauce. Add a few thin slices of jalapeño in the middle for color.
- OVEN: bake for about 1 hour, checking to make sure the cheese isn’t burning. CROC POT/SLOWCOOKER- cook on LOW for 2 and a half hours.
- keep slow cooker on “warm” until you’re ready to serve it- but only for a max of two hours.
- Slice into pieces and serve with sour cream/greek yogurt, tortilla chips and assorted hot sauces and enjoy being the night’s MVP!
I served Jordan a slice – he ate the evidence as soon as he finished filming
WATCH HOW TO MAKE IT..HERE!