The Wifey’s Shiska Potato Latkes

Thanks to my two fantastic Jewish roomies in LA, when fall rolls around, I get excited for the Jewish holidays and their gift of out of this world food traditions.

Do you think I married a Jewish man by accident?! I think NOT.

Al’s favorite traditional Jewish foods include; matzo ball soup and potato latkes.

IMG_2624

Last year I attempted matzo ball soup from scratch and accidentally added so many cloves that it was a bigger culinary bomb than anything I’ve ever attempted. This year I planned to redeem myself, but I’m suffering from a MAJOR case of preggo brain (32 weeks!) and ended up ordering from Manny’s Deli.

HOWEVER- I did re create my famous latkes which are honestly so stupid simple, that anyone can make them. And now I’ll share them with you.

The Wifey’s Shiska Potato Latkes

What You Need/Grocery List:

 IMG_2593

  • a bag of frozen hash browns (they should be left out to thaw before starting your cooking)
  • a small yellow onion
  • two eggs
  • vegetable oil
  • salt and pepper
  • flour
  • sour cream/greek yogurt and or apple sauce for dipping
  • a strainer
  • a slotted spoon
  • a large plate and paper towels

What To Do:

IMG_2598

  • pour your vegetable oil until it’s about a half an inch in a large pan and heat on low/medium. you DONT want it to burn but it needs to pass the sizzle test when ready. (drop a piece of hash brown in there and if it sizzles then it’s ready to go)

IMG_2607

IMG_2608

  • put your thawed bag of hash browns into a strainer, cover with a napkin or paper towel and smash them down till most of the water has drained

IMG_2600

  • chop your yellow onion into small pieces (you can also buy pre chopped onion)

IMG_2599

  • dump 3 tablespoons of flour into a bowl

IMG_2602

  • good job! now add your two eggs, and chopped onion, plus a dash of salt and pepper and stir it all up.

IMG_2605

  • it should mix pretty well and look like this. now add your hash browns and give them a bath of your egg mix

IMG_2610

  • now is a GREAT time to check your oil since we’re almost ready to start cooking.
  • now is also a great time to get out a large plate and line it with paper towels for blotting.
  • oil is perfect? great, use your hands and roll these little bad boys into little balls- about the same size as if you were making cookies. (not huge, but not tiny)

IMG_2614

IMG_2615

  • now, CAREFULLY lower about 3 of the potato balls into the oil at a time. If you drop them, the oil will fly everywhere, ruin your cute outfit and burn like hell…so don’t. then flatten them into “pancakes” with your slotted spoon.
  • let them cook for about two mins- please resist the urge to check them every 10 seconds or they will fall apart.
  • after your 2 mins are up , then you are allowed to pick them up with your slotted spoon and take a look at the other side- are they golden brown? great- then flip them over. if not- wait another 30 seconds or so and check again.

IMG_2618

  • depending on how you and your love like them cooked, they should look something like this. if you prefer more well done, let them sit longer (duh).
  • let the pancakes sizzle for around two mins on the other side, do a check and if they look ready, ONE AT A TIME- use your slotted spoon to lift them out (let the oil drain thru the spoon) and put them on the plate with paper towel, blot them.
IMG_2620

oh hey, aren’t I pretty??

IMG_2619

  • you’ll want to serve these right away – unless you are cooking for a ton of people and in that case, cover them in foil to keep them warm

IMG_2624

  • serve them with dipper of your choice and watch everyone fall in love with you as they eat them. MAZEL.
IMG_2622

our holiday table for two

The Best Fudge Ever

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.

IMG_2436

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.

I kid.

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:

IMG_2420

  • 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

IMG_2424

  • 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

IMG_2428

  • 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

IMG_2430

  • take a little butter and grease a plate

IMG_2425

  • 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

IMG_2431

IMG_2437

  • serve, take compliments, give props to The Wifey’s Dad, share recipe!

IMG_2436

Why Make It When You Can Bake It

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.

IMG_0112

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.

Enjoy!

DIY Wifey Fish Filet

Lately I’ve really been craving Filet o’ Fish from good old Mc D’s.

STOP JUDGING ME!!

There is just something so perfect about the ratio of soft bun, melted cheese, crispy fish and cool tartar sauce that makes me want to send Ronald a love letter.

Since hitting up the drive thru isn’t an IDEAL way to spend one’s day, I decided to create my own- Wifey Style.

Let’s Get Wife’d Up!

WHAT YOU NEED/GROCERY LIST:

 IMG_0584

  • Trader Joe’s reduced fat fish sticks. (3 per sando) You can really use any fish stick, but these are healthy, tasty and fit so nicely on the bun..
  • Kraft singles- 2 per
  • hamburger buns
  • tartar sauce

What To Do: 

  • pre heat your oven to 400
  • bake the frozen fish sticks till they are brown and crisp
  • cut the bun, throw a slice of cheese on one side of the bun and pop into the oven for about 3 mins, until the cheese gets melty
  • remove from oven, spread cold tartar on the other half of the bun
  • close your eyes, bite into sandwich and praise Ronald for the inspiration!

IMG_0585

The Wifey’s Mother’s Day (or any day) French Toast Casserole

Mother’s Day can be stressful, right?!?

We all want to show our Mom’s some major love, but scoring that “perfect” reservation or cooking a delicious breakfast can seem nearly impossible.

Growing up, my Mom made the best French Toast EVER…and I’ve tried to recreate that delicious dish…and add a Wifey Twist.

I got it* from my mamma *my height at the very least

Me and my Mom on the day I became a Wifey

This French Toast feast is pretty much guaranteed to be flawless and it’s fun to make with kids. (it involves ripping things with your bare hands!)

IMG_2257

PLUS- it’s inexpensive and can be customized for the Mamma in your life.

Ready? Let’s get Wife’d Up: Mother’s Day Style.

The Wifey’s Mother’s Day (or any day) French Toast Casserole

What You Need/Grocery List:

IMG_2242

  • a loaf of bread. I used Challah bread from my local Plum Market, you can use any variety including; whole wheat, raisin, white bread or even a loaf of stale stuff. tip: if it’s moldy, it ain’t gonna work
  • 6 eggs
  • 1 cup of half and half
  • 1 cup of milk, I used low fat vanilla (can be; skim, full fat, vanilla, almond, soy- I’ve even seen people use Rumchata)
  • 3 tsp cinnamon * in the video I only use about 1tsp- but in the batch before I used 3 tbsp and it tasted MUCH better*
  • 1/2 tsp nutmeg
  • 3 tbsp sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup maple syrup
  • a 9 x 13 pan and either butter or Pam spray to grease the pan
  • any *extras* you’d like to throw in. Examples: walnuts, bananas, blueberries, raisins…get CRAZY with it.

What To Do: 

  • set your oven to 425
  • grease your pan & pour 1/2 syrup to coat the bottom

IMG_2244

  • slice your loaf

IMG_2243

  • then rip apart the slices into about 1 inch pieces- don’t stress over the size- in this case it really doesn’t matter

IMG_2246

  • crack your eggs in a bowl, add half and half, milk , cinnamon, nutmeg, salt and sugar and mix it with a whisk or fork until combined

IMG_2250

  • dump your bread pieces into the pan
  • dump your egg mix over the bread , slowly and evenly

IMG_2252

  • take your hands and mush down the bread to make sure every piece has taken an egg bath
  • pour 1/2 cup syrup on top
  • pop into the oven for 30 mins, check on it-it should be fluffed up.  if it’s getting burned, take it out. If it looks ok, let it bake 10 more mins.

IMG_2254

  • serve with anything you like! Cool Whip, Strawberries, etc.
  • Kiss your Mom!

SEE HOW SIMPLE IT IS TO MAKE VIA VIDEO…COMING SOON.

IMG_2261

My family- LOVE YOU MOM!

Wifey Bars

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.

IMG_2237

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: 

IMG_2233

  • 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!

IMG_2239

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

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)

IMG_2175

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 :

IMG_2179

  • 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
IMG_2177

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!

IMG_2171

STEP BY STEP VIDEO COMING SOON