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!
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
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
Brunchaholics would like to announce lunchtime delivery!
Here’s how it works!
If you are interested in lunchtime delivery, you will need to have at least 10 ppl signed up for lunch. If you can get 10 people signed up I will make dropoffs at your location and in addition, YOUR MEAL IS FREE!!!
Delivery Days are currently: Tuesday, Wednesday, and Thursday
Wanna order weeks in advance? Just let me know and I can get you on the calendar!
Just e-mail firstname.lastname@example.org
All Meals will range in price weekly and will be e-mailed and posted on Brunchaholics.com weekly.
Delivery Fees Fees are added to the overall order, each individual does not need to pay the delivery fee. (You as an office can split this cost)
Immediate Dallas Area – Free
Richardson/Addison – $5
Irving/Coppell/Lewisville – $10
Mansfield/Arlington/Irving Area – $15
Plano/Frisco/Little Elm – $15
Fort Worth area – $20
We all love brunch and we all play a part in the menus created by the brunch establishment. Now I’m not saying these are unsatisfactory brunch items. I just think they need a little facelift. Let’s add some creativity back to the “meal” that’s taking over the world. Brunchaholics tune in!