Sweet! Buy dozen Tiff's Treats for $4, Make a Dream Come True for Local Boy THIS SATURDAY

When two of my favorite organizations, A Wish with Wings and Tiff’s Treats have partnered together to grant the wish of nine-year-old Viggo, a survivor of Stage 4B Hodgkin’s Lymphoma, to go to Disney World, I needed to do whatever I could to help!

Especially since A Wish with Wings made my son’s dream come true for our family to experience Disney World. 

Tiff’s Treats will hold a grand opening fundraiser at its newest location in DFW – its sixth in DFW and its first Las Colinas store — at 114 E. John Carpenter Freeway, Suite 110, Irving, 75062 (intersection of 114 and O’Connor), on Saturday, April 26, 2014, from 9 a.m. to noon. The event will raise funds for A Wish with Wings, which grants wishes to special little Texans with uncertain futures due to medical conditions. These funds will grant the wish of nine-year-old Viggo from Fort Worth, who loves Legos, Minecraft and the Beatles, and whose wish is to travel to Disney World this summer with his family, where he can focus on being a kid, instead of on the treatments he has had to endure for Stage 4B Hodgkin’s Lymphoma.

On Saturday, April 26, celebrate the store’s opening and help raise funds for Viggo’s wish by purchasing up to six one-dozen boxes filled with one of Tiff’s Treats most irresistible flavors: chocolate chip, snickerdoodle or oatmeal raisin, for just $4 a box.  Proceeds up to $5,000 will be donated to A Wish with Wings. Sales at this event are cash only.  Viggo and his family will be there to share in the fun. It’s a flash grand opening event — and it’s all for a great cause!

Tiff’s Treats’ warm cookie concept normally requires a 30-minute notice for pick-up orders or one hour for delivery — however, for the grand opening fundraiser, no advance order is required, and customers can simply walk in to the new store and purchase hot cookies from 9 a.m. to noon.  This deal is valid only at the new Las Colinas Tiff’s Treats location.

As the delicious aroma of fresh-from-the-oven cookies and brownies fills the air at the new store, guests can enjoy festivities and chances to win prizes. Get there early: the first 10 people in line at the grand opening April 26 at 9 a.m. will win a $100 Tiff’s Treats gift card, while the next 10 will receive a $50 gift card, the next 10 will receive a $25 gift card and the next 10 will win a $10 gift card. Guests who purchase a box of cookies at the grand opening can also enter in a drawing to win free Tiff’s Treats cookies for a year! Anyone who brings a new, unwrapped toy to the event to be donated to a Wish with Wings will also receive a $5 Tiff’s Treats gift card.

The mission of a Wish with Wings is to grant magical wishes to little Texans with life-threatening conditions. First chartered in 1982, this Texas-based non-profit has granted more than 1,200 wishes to children all over the Lone Star State with uncertain futures due to medical conditions. For more information on a Wish with Wings, visit the organization’s website at www.awishwithwings.com or call 817-469-9474. If you know of a child who is in need of a wish, please visit www.awishwithwings.com to get more information.

Tiff’s Treats in Las Colinas opens for regular business on Sunday, April 27. The new Las Colinas location can be reached at (972) 889-7700 or online at www.cookiedelivery.com.

Have a sweet week! 

Fish Friday: Celebrating Lent with Baked Tilapia with Shrimp from Olive Garden {Recipe}

Those who are observing Lent and abstaining from meat may be struggling to come up with dinner options for their families. This Baked Tilapia with Shrimp recipe from one of our family's favorite restaurants, Olive Garden, is perfect to conclude Lent or for any night your family is craving seafood. Serve it with your favorite vegetables. 

For a lighter version of this recipe, try Olive Garden’s new Baked Tilapia with Shrimp at only 340 calories!

Baked Tilapia with Shrimp Recipe

(Serves four)

Ingredients

4                     Tilapia filets

1.5 – 2 lbs.        Medium, unpeeled, deveined shrimp

1 tbsp              Butter   

1 tsp                Garlic, chopped

1 tbsp              Onion, finely chopped

1 cup               White Wine               

1 cup               Heavy Cream             

1 stick (4oz)      Butter, cubed        

1 tbsp.             Parsley, chopped

Pinch               Salt      

Pinch               Pepper                       

Instructions

Make the butter wine sauce. (Yields 2 cups/4 portions of 4 fl. oz.) 

Melt 1 tbsp. of butter, chopped garlic and finely chopped onion in pot for 3 minutes.  Stir with rubber spatula.  No browning.

Add white wine and heavy cream. Simmer gently until volume reduces by half.  About 1 cup.

Turn off fire.

Add cubed pieces of butter.  Stir until butter, wine and cream are combined.  Sauce should have a slightly thick consistency.

Finish with salt, pepper and chopped parsley.

* Important: A fresh butter sauce must be served after being made. This sauce will not chill and reheat. When adding the butter to the reduction, the temperature of the sauce cannot exceed 150 degrees.

Rinse the tilapia filets and shrimp under cold water and place in a baking pan.

Bake at 350 degrees for 15 – 20 minutes. (Filets’ internal temp should be 145 degrees.)

For plating, place the shrimp on top of the filet and top with the hot butter wine sauce. Serve with your favorite vegetable on the side.

#JOESGOESBLUE: Joe’s Crab Shack Kicks off Annual April Autism Speaks Fundraiser

This month Joe’s Crab Shack has joined organizations across the globe in celebrating the international Light It Up Blue campaign on World Autism Awareness Day and kick off its second annual national fundraiser for Autism Speaks, the world’s leading autism science and advocacy organization.

As one of Autism Speaks’ largest corporate partners, Joe’s raised more than $1 million in 2013 through in-restaurant donations, online donations and sales of Joe’s “Light It Up Blue” tie-dye T-shirts.

• Head to Joe’s Crab Shack to donate and receive coupons for free food. For every $1 donation, receive a free kids meal entrée; $5 donation for a free Crazy Good CrabDip; and $10 donation for a free Classic Steampot. While readers are at Joe’s they can purchase a “Peace of the Puzzle” signature tie-dye T-shirt and 10 percent of proceeds will go to Autism Speaks.
• Take in a Rangers game at Globe Life Park in Arlington on April 16 for the autism awareness game.
• Advocates can spread the word by posting photos of themselves supporting Autism Speaks with the hashtag #JoesGoesBlue. At the end of the campaign, Joe’s will award gift cards to photo winners and post guests’ photos in a puzzle mosaic on Joe’s social media.
• Restaurants will also “Light it Up Blue” throughout the month to remind guests of the worthy cause. 

Information about local Autism Speaks efforts is available here. To find the closest Joe’s Crab Shack location, visit www.joescrabshack.com/locations.

Get Rolling Now for National Meatball Day, March 9 with the Best. Meatballs. Ever. {Recipe + Giveaway}

I was invited to a special event to learn first-hand how to make Chef Kenny Bowers' legendary Midnight Meatballs. I was also provided a gift card for the purposes of this giveaway. But my sincere love for Kenny and his meatballs is the real deal. I've spent much of my own money to get my fix along with the most amazing polenta croutons. So needless to say, this is some truthful content and you should try this recipe. It's that good. #meatballmadness

"On top of spaghetti...all covered with cheese..."

Meatballs are such an important part of the spaghetti experience, they earned their own song. 

Actually, meatballs aren't just an Italian thing, but actually play a part of several cultures although it looks like the Romans do claim fame to them first (according to the Colorful History of the Meatball.)  

Whoever wants to claim them is fine by me, but for my family, they are the purpose for the pasta. And we've spent many hours attempting to perfect the right meat mixture, texture and cooking method to create the ideal meatball. While I can remember some really good meatballs, I can't say I have found THE recipe that I'm willing to cut throats for. However, I have found one that stands pretty close. 

Unfortunately, the recipe is not mine. But Dallas Chef Kenny Bowers (Kenny's Wood Fired Grill, Kenny's Burger Joint, Kenny's Smoke House and Kenny's Italian Kitchen) was willing to share it with me and a few of my friends over cocktails one afternoon and a big raw mess of pork and hamburger meat. 

Yes, this is how we roll. 

The cocktail is actually part of the recipe too - as Kenny shared his own story of how the meatball recipe came to fruition. Basically, only after several evenings until past midnight with a few drinks down (read: several) did the recipe finally come together just the right way. Hence, the name "Midnight Meatballs." 

My cocktail choice for this meatball-making Monday: The Frenchie made with prosecco. And best of all it looks like it's only $5 on Mondays...(but be careful, it can sneak up on you!)

Completely different than any recipe I've ever made, Kenny showed us how to create a panade (a paste made with white bread and milk) to bind together the meat for just the right texture. And then with a few other ingredients we had Kenny's legendary meatballs ready for the oven and then "atop of spaghetti."  But they were so good, they really didn't need a starch, just some red sauce and a glass of red wine!  

KENNY’S MIDNIGHT MEATBALLS

Ingredients:

12 oz (3/4 of a loaf) white bread
3 cups milk (whole)
To taste salt (iodized)
To taste black pepper (table grind)
1 cups parmesan cheese
1 oz wt. basil (fresh, chopped 3/8” no stem)
4 lbs ground beef or pork or sausage

Instructions:

Tear bread in to small pieces approx 1”. In a large bowl combine milk and bread. Mix together by hand making sure bread is completely dissolved in milk to form a soupy paste-like consistency. Add salt, pepper, cheese, basil and mix. Refrigerate for at least 1 hour before next step.
Gently mix in meat making sure everything is evenly mixed with slightly wet hands form 4 oz wt. balls.
Place on baking sheet lined with parchment paper and bake at 400 degrees for approx 20 minutes until medium brown and an internal temp of 160.
Note: meatballs freeze very well if you don’t use them all this time.

I suggest you make the whole recipe and then freeze a portion of them so you have them ready to go whenever you need an appetizer or a quick meatball sub or spaghetti and meatballs! 

OR you can always head over to Kenny's on any Sunday, and National Meatball Day, for Meatball Madness! For only $1 you'll get one of Kenny's 1/4 pound meatballs. Or you can always beat the meatball eating record (currently it's 18) and you can get your meatballs free. 

Or win this gift card and consider you've got $15 worth of meatballs on MamaChallenge! 

Just enter this contest now and you could win! 

a Rafflecopter giveaway

Kenny's Italian Kitchen
5100 Belt Line, Suite 764
Dallas, Texas 75254 (technically it's in Addison) 
972.661.9380
www.kennysitalian.com

Make it a Moment to Remember with Mimi's NEW Menu

Disclaimer: I was invited as a special guest to enjoy new menu items at Mimi's Cafe. And enjoy them, yes, I did. Read on to find out what I liked most! (All the words here are completely my own!) 

Do you remember your first brunch? 

I was in college I had my first "real brunch" upon a friend's invitation. Beginning sometime after normal lunch was supposed to happen, we enjoyed 2+ hours of mimosas, muffins and omelets at Mimi's Cafe. The friend's treat soon became a weekend ritual, as it was a great time to catch up with each other while we devoured all the cinnamon muffins we could handle - sometimes in our slacks and many times in last-night's blue jeans and a pony tail. Either way, our Mimi's moments became my benchmark for what brunching was meant to be - friends, fabulous food and fun. 

Fast forward ten years: things, of course, have changed.  While weekend to-dos have transitioned from brunches to babies, I still remember the fun, comfort and joy I had at Mimi's. While I hadn't been to Mimi's in a long time, I was excited a few weeks ago when I received an invitation to re-experience Mimi's.  I could only hope it would take me back to what I remembered before life was as complex as a decade of being an "adult" could be. 

Just like my life had changed, I learned Mimi's had also changed over the last decade. As with any great restaurant, it had transitioned with the times and with it, so had the experience (and not necessarily for the better). So when its new owner, Le Duff America, Inc. purchased the french casual concept this year, they felt it was time to get back to the basics of what Mimi's Cafe had been for me and many other fans years ago - an inviting, classic French bistro.  

And after months of work, dedication and tracking down many of the recipes to hard copies in the back of the file cabinet, the whole team including the very charming executive chef Executive Chef Katie Sutton (a graduate of the French Culinary Institute and previous Executive Chef at Hess Collection Winery in Napa), was ready to dust them off. 

Like a good champagne, I was anxious to uncork this baby. Let the trip down memory lane commence! 

First of all, the roasted tomato basil is exactly what you want on a cold day - or any day where you feel like you need a pick-me-up, this rich bisque will do the trick (and the bacon doesn't hurt either.) I enjoyed other classic French dishes like Mimi’s Signature Bouillabaisse, Grilled Salmon Salade Niçoise, Coq au Vin and Spinach Crepe. But the Le Burger de Madame, crowned with a fried egg, was magnifique. 

I'll be honest, I don't remember the menu tasting as good in the past as it did that night - especially this baked brie with tart apples and apricot chutney (gush). 

Perhaps it was the company I was keeping (as they were all friends). 

Perhaps it was the staff that seemed like they had been my friends my whole life with their pure passion and generosity. 

Or perhaps it was surpassing my month's quota of heavy cream in one sitting that made it just seem so buttery rich and perfect. 

Either way, I was not only taken back to those fun days of college, but actually advanced to a new experience that still could include mimosas. However, it also reminded me that life can take you many places but at Mimi's, you'll always have a little bit of Paris you can revisit again and again. And even if for no other reason than for those chocolate croissants. 

Just in time for the holidays: 

No time for a Mimi's moment of your own? Then bring it home with you. Or better yet, let Mimi's create a memorable holiday experience at home with their Holiday Feast To-Go that can feed all your holiday guests - for both brunch and dinner! 

Or are you looking for a personalized gift to give, but think gift cards don't show your thoughtfulness? Mimi's Cafe has gotten really creative with gift cards you can personalize for the holidays with voice messages and photos to really give it that personal touch!

For the nearest Mimi's Cafe to you, visit their online locator.

Bon Appetit! 

Taste a Little Mediterranean Life with Zoë's Kitchen

Food Fridays:

I was invited to a special grand opening experience and received a complimentary lunch from Zoë's Kitchen for the purposes of this review. But I have honestly shared my review with you. Let's just say their hummus could be eaten daily. 

In the Greek language, "Zoë" means life. Now in Addison, Texas as well as throughout the DFW Metroplex, Zoë's means natural and homemade Mediterranean-inspired fare that's perfect for lunch, dinner and your special occasion. Conveniently located at the Belt Line and the Tollway next to the new Whole Foods at Village on the Parkway, you'll find the welcoming doors to DFW's newest Zoë's Kitchen. 

The space is a great refuge whether you're coming to meet a friend for lunch or just ordering up a meal for the office or the family on the way home from work. Meeting you right at the door you'll find a large community table ideal for the office to take a break and enjoy a great brainstorming session over a slice of Yaya's Hand-made Chocolate Cake. The interiors are bright and fun and creative touches that give it a community feel (just check out the artwork from St. Alcuin school.

However, it's the menu that will keep you coming to take a spot on the large patio space or to do a quick call in for a last-minute meal. As a girl that craves feta, olive and hummus on a pretty frequent basis, it's wonderful to have options that are delicious, but won't break the calorie bank. There are many options to choose from including dishes you wouldn't expect at a fast-casual spot like shrimp kabobs and braised white beans. In a hurry, we ordered up two dishes to try and like many local folks will be doing, for take out. 

Our two best sellers, were delicious and still very warm after we got to our own table. Always a fan of shrimp, it was great to enjoy some fresh veggies and grilled shrimp instead of a hamburger or boring salad. The shrimp was large and not over-cooked and the veggies were the mix of crisp and plump you want in a grilled kabob. And the pilaf, we could have continued to eat for dinner if it had lasted. The orzo pasta had the perfect lemon-hint of flavor with cherry tomatoes and feta cheese. The portions were just the right size; for both eating now and maybe a smaller-sized dinner or for sharing if you just wanted a healthy snack. 

SHRIMP KABOBS

two charbroiled kabobs, zucchini, rice pilaf, cucumber raita, side greek salad

We could have just ordered two of the shrimp kabobs, but we wanted to try something a little different, so we opted for the Steak Stack, considered a big favorite. Packed with steak, onions and feta on sourdough, this was a good alternative for someone looking for something different than a pita wrap or salad. While the flavors were ok, we kept going back to that shrimp kabob plate and the little side of hummus that we ordered on the side. While we didn't have enough pita to eat up all the hummus, we could eat it later with our own veggies or crackers since you just couldn't bare to waste it! 

STEAK STACK

sliced steak, portobello, mozzarella, caramelized onions, feta spread, tomato, sourdough, rosemary oil

While I enjoyed our plates, the catering and party meals really caught my eye.  The "Guilt-free Girls Night" would be a super selection for one of those last-minute girl get-togethers as well as the "Game Day Goodies" when you are looking to feed a hungry bunch that may want to scale back on their wings and queso. And considering you can even get "rewards" for ordering their catering deals, it's enough reason to make Zoë's Kitchen a favorite on your iPhone. 

I'll definitely be back for the spinach rollups, chicken kabobs and oh, yes that hummus...and the pilaf...well, I'll be back for more. 

Zoë's Kitchen
5100 Belt Line Road 
Suite 1056
Next to Whole Foods
Addison, Texas 
http://www.zoeskitchen.com

Mixin Up Fall Flavors with Milagro Tequila {Recipe}

There's a lot more to appreciate about a margarita than whether its frozen or on the rocks. 

However, when you say tequila, most people either think of it as the main player in a margarita or their shot choice when they started a bad night at the bar. However, tequila is a complex and dignified spirit that, like wine, is highly regulated worldwide to ensure the quality of tequila is first-rate. 

I was so excited to be a part of a recent special mixology class at Bolsa Mercardo presented by tequila leader Milagro with brand ambassador Juan Pablo “JP” de Loera, a certifiable tequila expert (with two Tequila degrees from the University of Guadalajara in the Cultural and Technical development of Tequila). 

Providing us tools, fresh ingredients and a lot of guidance, we spent the evening mixing up tequila into delicious, unique cocktails featuring different styles of tequila to celebrate the fall. Paired with some amazing dishes from the beloved Bolsa Mercado, it was definitely a night to remember. 

One of my favorite parts of the evening was learning a little bit more about bitters from this guy (see below.) This wealth-of-knowledge is Ian Reilly, the creator of Dallas-based Temperance Bitters. While you can find him most days as the bar manager at Chino Chinatown, he has now developed a complex line of bitters with wild herbs, roots and barks. The one I had the privilege to taste was actually inspired by an experience he has at Dude, Sweet Chocolate. Mark my words, you'll hear more from him soon as part of the Dallas culinary scene.



While most people have heard of bitters, they actually don't have a clue what it is. Considered a "digestif," bitters was created as a cure-all "medicine" in the early 1800s, however, now these alcoholic concotions are used for cooking and mostly for enhancing cocktails. I have to admit I'm a little more excited to use them now that I know what they are...

Now equipped and a little more educated, I was ready to get to mixing. 

Using fresh ingredients like cranberry juice, star of anise, and my new favorite, pumpkin syrup, we enjoyed cocktails that embodied the flavors of fall. And considering so many upcoming holidays, I know I will using these easy recipes to entertain and enjoy this season. 

Click here to Dallas Food Nerd to get these featured recipes from Milagro. 

Thanks Milagro a wonderful evening and the perfect start to my favorite season, Autumn!

Salud!

Gotta Whole Lotta Love for Bread Zeppelin

Food Fridays:

Disclaimer: I enjoyed two sandwiches courtesy of Bread Zeppelin for purposes of this review. And they were good, so read on. 

Oh, how I love a sandwich. There's just something so perfect about getting all these great ingredients and putting them between two pieces of bread...of course that is until they fall out or I accidently eat all the cheese and am left with nothin' but a little lettuce for my last bite. Epic failure. 

These same traumatic experience happened one time too many for Troy Charhon and Andrew Schoellkopf, so they created the Zeppelin. Bread Zeppelin to be exact, the new salad innovative ffering in Irving. Using fresh baked artisan bread from Dallas' own Empire Bakery they core/hollowed out right before serving. So you get fewer carbs without sacrificing the crunch or you can always choose to just make it a salad, but why? 



The Bread Zeppelin concept offers 40 ingredients, 20 dressings and loads of suggestions to create the perfect masterpiece. After choosing from the list of fresh ingredients, they chop it up, dress it up and serve it up to you in bowl or in a Zeppelin. 

Leaving it to the professionals, we ordered up a NOLA and a Southwestern to try for our first time. The NOLA mixed up fried shrimp, tomato, red onion, some other fixins and dressed it with a zesty French remoulade. The Southwestern paired by favorite black bean and corn flavor along with avacado and cojita cheese. 

Both sandwiches were packed with flavor and large bites of meat, cheese and/or veggies. I’ll admit order up the sandwiches added some bulk to your bite, but by ordered up a coup of soup to go with it, you had the perfect amount of bread to tear off and dip into the soup and eat your sandwich. While the innards of these babies may not pretty when you chop them in small, bite-size pieces, remember, it’s this new sandwich-technique that gets you a shrimp in the whole sandwich, not just the first few and then fall out around your zeppelin. I could continue to “Ramble On” about the Zeppelin, but I think it’s just something you should try for yourself.

It may not be the “Stairway to Heaven,” but it makes worth waiting for in the meantime.

Bread Zeppelin
6440 N MacArthur Blvd #140
Irving, TX 75039
469.359.2661