COOKBOOK OUT NOW!!!

I am happy to announce, my first cookbook, “Come Over, I’m Cookin'” is now available for purchase! There is an ebook and hardcover option available!

This cookbook is about fellowship and entertaining. In these crazy times, it’s good to host and be safe in your own home. I want you to be able to have a little Brunchaholics of your own! So be sure to purchase and send a link to all your friends!

Order Here!

I thank you all for the continued support and I am hoping to be in a restaurant very soon!

POP UP FRIDAY – JULY 3rd 7-10pm

New Menu This Week! The Pop Up will be on Friday July 3rd this week from 7-10PM

@Popupdfw – 3409 Main st. Suite B. Dallas, TX 75226

We will have 3 options this week. Seafood Mac, Shrimp n Grits and our roasted wings. 

Don’t forget desserts by @CobblerGobbler_

Thank you all for the continued support and looking forward to seeing you!

#brunchaholics #brunch #dallas #blackowned #popup 

Cookbook Releasing June 19th! POP UP June 20th!

Hey y’all, I just want to give an update. All the outflow of love is greatly appreciated and I know some may be confused about current operations.
I am currently closed but will resume business in 2 weeks. I will be releasing my cookbook on Friday, June 19th and I will resume food sales on Saturday, June 20th. Best believe the #SoulFoodBurrito will be the first thing sold! I will be located at @popupdfw as the @dallasfarmersmarket has not allowed myself and fellow vendors back at this time.

I thank you all for your patience and support. Please continue fighting and progressing forward in these times as we fight for equality, reform, and justice. We are our own voice and that voice must be heard. We are in this together and we will make it out together. Don’t let up! Much love to you all! 📸: @andrew3000___
#brunchaholics

Schedule for the Week of March 9th – 16th

Wednesday, March 11th

7pm – 11pm

This week on the menu we will have Shrimp and Crab Pasta! Also available on UberEats

Saturday, March 14th

10 am – 5 pm

This weekend we will have Crawfish Grilled
Cheese w/ Tomato Basil Soup along w/ our Tuscan Chicken Grilled Cheese and Tomato Basil Soup

We will only be at the farmers market on Saturday this weekend! We will be at a different location on Sunday

Sunday, March 15th

Tates Uptown – #SundayFunDay is from 12 pm -6pm (Food will be available from 12 pm – 4pm)

I will be rolling out a new #Sunday Brunch Menu every Sunday. This Weeks Menu:

Winner, Winner Chicken Dinner!

Chicken ‘n’ Waffles or Chicken ‘n’ French Toast

Chicken ‘n’ Waffles

Soft and Fluffy Buttermilk Waffle w/ Makers Mark Infused Maple Syrup and 3 pieces of Crispy Chicken

We will also be debuting our new Jalapeno Cornbread Waffle w/ Fireball Syrup and 3 pieces of Crispy Chicken

Chicken ‘n’ French Toast

Buttery Soft Brioche French Toast topped in your choice of any of the syrup choices above. Hot Sauce will also be available

#SOCODTX Your New Sunday Funday in Dallas.

#SundayFunday like you have never seen before in #Dallas. We are all family now!
____
Food by @brunchaholics_ • @thekennyreeves on the mic • @djnitecrawler in the mix!
____
$4 Green Tea Shots & $40 3 Liter #Mimosa Towers #SOCODTX

https://www.instagram.com/tv/B9hoODMpb0h/?utm_source=ig_web_copy_link

Loaded Spinach Artichoke Dip Recipe

Loaded Spinach Artichoke Dip Recipe!!!

Ingredients:
24 oz cream cheese ( 3 – 8 oz containers)
15 oz Parmesan cheese ( 3 – 5 oz containers)
8 oz shredded Gruyere Cheese
30 oz spinach (3 containers)
24 oz artichokes
3 tomatoes diced
1 can cream of chicken
Your favorite creole seasoning
Your choice of protein ( if seafood then Insert into dip raw once everything comes together)


Directions:
1. Preheat oven to 350 degrees
2. If using chicken, beef or pork. Cook fully then dice
3. Combine all the cheese and cream of chicken first. Once that comes together. Add your artichokes and spinach. If using frozen spinach be sure to remove all water first unless you want a soup dip lol. (you can mix by hand but a @kitchenaidusa mixer will do it justice)
3. I used about 3-4 tablespoons of seasoning but everyone’s flavor profile is different so make this recipe your own and experiment for the flavor you like.
4. Pour into a baking dish. Cook in oven uncovered for about 45 minutes.
5. Serve with tortilla chips or your dipper of choice. (Pita bread is a personal favorite of mine)
#brunchaholics #dallas #appetizer #recipe #dip

View this post on Instagram

Loaded Spinach Artichoke Dip Recipe!!! Ingredients: 24 oz cream cheese ( 3 – 8 oz containers) 15 oz Parmesan cheese ( 3 – 5 oz containers) 8 oz shredded gruyere Cheese 30 oz spinach (3 containers) 24 oz artichokes 3 tomatoes diced 1 can cream of chicken Your favorite creole seasoning Your choice of protein ( if seafood then Insert into dip raw once everything comes together) Directions: 1. Preheat oven to 350 degrees 2. If using chicken, beef or pork. Cook fully then dice 3. Combine all the cheese and cream of chicken first. Once that comes together. Add your artichokes and spinach. If using frozen spinach be sure to remove all water first unless you want a soup dip lol. (you can mix by hand but a @kitchenaidusa mixer will do it justice) 3. I used about 3-4 tablespoons of seasoning but everyone’s flavor profile is different so make this recipe your own and experiment for the flavor you like. 4. Pour into baking dish. Cook in oven uncovered for about 45 minutes. 5. Serve with tortilla chips or your dipper of choice. (Pita bread is a personal favorite of mine) #brunchaholics #dallas #appetizer #recipe #dip

A post shared by Brunchaholics (@brunchaholics_) on

Spinach Artichoke Dip in Action!