Mariachi's is OPEN!

Hey! For all of you that live in "the back" of The Woodlands - we can all rejoice as we finally have a nice, upscale Mexican Restaurant! Thank GOD it's not like Rico's in Alden Bridge - sorry Mom's and Dad's but I'm tired of dining with Junior yelling and screaming over his sippy cup while you sit there dazed with your Margarita buzz. Not hatin' - just sayin'...

Okay, so the place looks really nice. They kept the dark woods, have gorgeous chandeliers, very nice ambiance. The bar size has been reduced to accommodate more seating

Menu choices are fabulous and varied. You can choose anything from Enchiladas to a 12 oz. Grilled Rib Eye or perhaps an Arrachera Beef Salad will get you jazzed. Great selection grilled items, salad, seafood, enchiladas and burritos. The wine list is impressive for this type of establishment. Also a fantastic selection of Martinis (like the Mexican Slipper: Solorazano Reposado, Grand Marnier and more), Margaritas ("Look Better Naked" Margarita with Partida Reposado, Acai berries, Agave Nectar and rosemary) - enticed yet?

They will be featuring entertainment on the weekends as well. Overall, impressive start!

Milk Chocolate Bar Cake

I took the easy way out today. Not a norm for me but I'm short on time and wanted to bring a simple desert to my Mom's that everyone would enjoy. I think this is a Southern Living Recipe...not sure. I had cut it out a loooong time ago and just never made it yet. It looks pretty on their write up so it lured me in visually.

So here's the deal on this cake: go to the store and commit the Foodie sin - buy a Cake Mix!! Yep - gasp!! Just do it! Even my 17 year old son asked WHY ON EARTH was his Mom using a cake mix!??? Sometimes you gotta roll that way - take the shortcuts but don't get all Sandra Lee on me puhlease!! Be sure that you take the extra time at the end to make it look glamorous!

Recipe as follows:

Milk Chocolate Bar Cake

1 (18.25-ounce package Butter recipe chocolate cake mix
1 (8-ounce) Package cream cheese, softened
1 cup Powdered sugar
1/2 cup granulated sugar
10 (1.5-ounce) Milk Chocolate candy bars with Almonds, divided (I used Hershey's)
1 (12-ounce) container frozen whipped topping, thawed

PREPARE cake batter according to package directions. Pour into 3 greased and floured 8-inch round cakepans. (I only used two and adjusted my time)

BAKE at 325 for 20 to 25 minutes or until a wooden pick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

BEAT cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.



CHOP 6 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.










SPREAD icing between layers and on top and sides of cake. Chop remaining 4 candy bars. Sprinkle around top and press into bottom edge of cake.









Yield 1 (3-layer) (or two) cake
Prep: 20 min., Bake: 25 minutes

Let me know how yours turns out!

Padma's Easy Chickpea Tapas

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BIG plan for my Monday Morning Ladies!!

I'm formulating our plan for success. Think Big Picture - 8 weeks - what's your goal?? Fat loss, Strength, Endurance, More energy, Muscle gain?

As a team, we'll keep each other on track with our diet, exercise, time for relaxation etc. and be transformed in one way or another. There are no excuses, no backing down and if you do, the only person that loses is YOU!!

So get ready to buckle down, suck it up and make a CHANGE!

For starters, start drinking WATER - lots of WATER!! Why? It helps your liver metabolize fat, it makes your skin GLOW, it decreases your appetite and helps rid your body of waste.

I'll be totally honest, I don't like to drink water. It's true! So this is a struggle for me. It has to be ice cold, preferably with a squeeze of lemon or lime and I have to keep track of how much I'm drinking. I set a goal for each day and that way I can stay on track.

You in?

What's cooking tonight?

I'm ready to cut down my body fat a couple percentage points. I'm starting today and not looking back. If you want to join me, c'mon with it!

Let's start with a DELICIOUS, fast, easy and healthy dinner tonight. For all of you lazy girls out there, get over it, get off the couch, step away from the restaurants and hit the grocery store. I swear it won't kill you! I've made this countless times and my family loves it. I love it because I don't become a slave to the kitchen on a weeknight.

Here' what we're cooking tonight: (courtesy of Chef Michael Chiarello)

Tuscan Shrimp with White Beans

Serves 4

Ingredients

3 cups canned Cannellini white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Directions
1. Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.

2. Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl.

3. Add the garlic to the pan and saute until the garlic browns.

4. Add the serrano chile or chili flakes and cook for 1 minute.

5. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp.

6. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.

7. Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

I'll post a photo tonight - stay tuned!

More Giada....

Why not right? Again, very easy, very light and ladened in silky chocolate. Sounds heavenly for this girl.

So Giada's Chocolate Hazlenut Dipped Fruit- first and foremost - use pretty skewers okay. Don't be going to the grocery store and using some ugly wooden, splintery contraptions. They just doesn't have the "Wow -you're awesome" factor. I used my gorgeous Williams-Sonoma skewers that are often used in our splendid Martinis.

Really want to make it easy on yourself? Perhaps for a quick "friends are stopping in" night - buy pre-sliced Pineapple but NO CANNED JUNK!! Got it? My husband liked the bananas the best. He says this is reminiscent of a Banana Split!

Here's the how to:
Ingredients
1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
2 medium bananas, peeled and cut into 16 1/2-inch slices
16 (1/2 cup) seedless red grapes
1/2 cup heavy cream
2 cups (12 ounces) semisweet chocolate chips
1 teaspoon vegetable oil
1 cup chopped hazelnuts, toasted* see Cook's Note

Directions
Special equipment: 16 (4-inch) skewers or toothpicks (please don't use toothpicks)!

Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers.

In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.

Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

*Cook's Note: To toast chopped hazelnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 8 to 12 minutes until lightly golden. Cool completely before using.

And Viola - the finished product:

Giada's Pomegranate Sorbet

This recipe is so simple it's almost not fair!! It tastes so light and refreshing - perfect for a hot summer night and entertaining!

I'll post pics of the finished product once it's gotten to the proper consistency in the freezer. On behalf of Food Network, here's the recipe! Try it - you'll look like a genius in the kitchen! And I must ask - how bad can that be?



Giada's Pomegranate Sorbet


Ingredients
1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice(recommended: Pom Wonderful)
1 cup orange juice
1/2 cup mini semisweet chocolate chips
Fresh mint sprigs, for garnish
Directions
Special equipment: an ice cream maker

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.

Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

Mint Simple Syrup

1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves
In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Yield: 1 cup