Build Your Own Bloody Mary Bar & Gluten Free Bar Food !!


Named after the unincorporated small West Texas town, Ozona Grill & Bar has an award-winning patio that has become a home away from home in Dallas. Saturday and Sunday, enjoy brunch and the Build-Your-Own Bloody Mary {available Saturday & Sunday 8AM-4PM}. Year after year Ozona continues to offer a comfortable atmosphere along with a diverse menu of homemade food, and a large selection of drinks; Ozona fulfills everyone’s burning desire for a good ol’ time.

The two page Gluten free menu include: Cheeses fries, Potato wheels {wheels of potatoes covered with cheddar cheese, bacon, chives, pico, sour cream & jalapeños}. Chili pie, soups, salads, ribs, shrimp, Mexican food. Then add to that Brunch – build your own Omelets & Tacos, Migas and more.

And no, this is not gourmet fare – it’s bar food…but it’s damn good bar food.

Gluten free menu here

Then there’s the patio — which seems to go on and on with tables hidden away in tree-lined nooks and crannies of varying size, multi – level fence so you forget you’re sitting on busy Greenville Ave.

No reservations but they do, accept call ahead seating for large parties. Call about an hour before.

Courtesy of Ozona FB

Ozona is located at

4615 Greenville Ave, Dallas, TX 75206. 214-265-9105

Recipe – Deviled Egg Salad

Did Gramma make egg salad? I recently became obsessed with making some. So I looked around for recipes and then I remembered my Nana’s egg salad was like deviled eggs in a bowl. Well Nana’s long gone – but I think this is close.




  • 6 - 8 Eggs Depending on size
  • 1/2 cup Mayo
  • Salt & Pepper to taste
  • 2 T. Pickle Relish
  • pinch Celery seed
  • 2-3 dashes Paprika
  • 1 T. Dijon Mustard


  1. Put eggs in a pot filled with water 1" above eggs. Bring to a boil and boil for 5 min. Take of the heat cover and let sit for 10 min. Rinse in a colander with cold water. Peel eggs. Rinse eggs to get off all the shells.

  2. Chop eggs roughly.

  3. Add chopped eggs & all other ingredients in a large bowl. Gently incorporate the ingredients with a rubber spatula {example below - great for not over mixing} from the bottom up until well mixed. Chill.

Recipe Notes

Serving suggestion:

Serve on cracker, toast or a bed of lettuce. Topped with Avocado or sliced tomatoes.




Toast, sliced tomatoes topped with egg salad.

Review – Mudhen Meat and Greens


I’ve been wanting to try Mudhen – located at the newly revamped Dallas Farmers Market. The problem, I can never get a table …they are always packed when I go! So, this time I invited a few friends and made reservations. OK – I’m in.

All the freshness on the board.

They have a huge selection of healthy food. You don’t even have to think about it, it’s all done for you. All of the food looks so appetizing and is so temptingly {is that a word?} described on the menu. My friends didn’t even know that they were eating healthy and I didn’t tell them til after we ate that it was ALL Gluten free.

Blood Orange Mimosa..delish – get the pitcher and share.

Mudhen even has a “house” nutritionist. They buy local, whenever they can. They are not a Gluten free restaurant but most of the items are naturally Gluten free. They offer a Build-the bowl, where you can mix and match ingredients to make over 40,000 combo’s.  And they have a policy of “just ask” – have a question about an ingredient, “just ask”, want a recipe, “just ask”.

So open, so friendly.

Seating & service:

We arrived on time and were asked to wait a few minutes. I don’t know how many times the hostess apologized for keeping us waiting, she was so sweet. We waited probably 5-7 min. I was fine with that. Remember, I have gone there before and couldn’t get a table. A couple of my friends got anxious, so I went to the hostess and ask “if we didn’t have a reservation, how long is the wait”? Answer, one to one and a half hours. My friends decided our little wait was nothing.

Our waitress couldn’t have been any friendlier and more pleasant. When I asked about a Gluten free bun, she said “we got Gluten free everything” with a little giggle. Where am I – no rolled eyes?

Grass fed burger on GF bun. Sweet potato chips AWESOME!!

Food came out in what seemed like no time. So – hat’s off to the kitchen manager, you’ve got it down.

Stuffed avocado.

Another hit….

Mudhen Migas.

Inside tip – I overheard someone saying that they drove around for 20 min. looking for a parking space.  The new Harvest Lofts are open and the parking garage is free to those visiting the Market. Oh- and go down looking for an empty space, up is for tenants and it’s hard to turn around.

Kimm’s Scrabble.


Mudhen Meat and Greens
900 S. Harwood St.
Dallas, TX 75201Phone: 214-698-7000

Smoky Rose – A visit

Located in East Dallas across from the Arboretum you will find Smoky Rose.

The first thing that you will notice is the extensive patio area. It’s HUGE!! And very inviting.

I contacted Smoky Rose via their FB page and told them that I was going to be having dinner with friends and that I would be doing a review for this blog. I was told to let them know when I arrived.

The GM and the Executive Chef David “Spoon” Gauthier came out to great me. “Spoon”, among other gigs , did a stint in Sewanee At The University of the South. As sous chef there he had been trained in food allergy preparation as many of the students have various food allergies. They went over the menu with me and lead me to some choices for dinner.

Pickled Beet & Goat cheese salad

The house made BBQ sauce is made with a Worcsestershire sauce  that has Gluten in it so that’s out. However the white BBQ sauce is Gluten free. Ask for that.

This is a Chef-driven kitchen so they know what goes into their food. Ask, if your server doesn’t know, have him/her ask the Chef he seems to be very willing to help.

The Chicken Dish

Most of the dishes came with a side of roasted Brussel Sprouts.

All and all the quality of the food was excellent. The brisket was very lean, a must for me. This is not your typical BBQ joint, it has the feel of an upscale restaurant without being snooty.  The rustic farmhouse setting is the perfect place to unwind.

I did suggest that they offer a Gluten free bun for sandwiches. It’s so hard to get a good Gluten free BBQ sandwich. I know it would be a hit.

I will be visiting again and doing a full review. I was with a large group of friends and it was a little hard to concentrate on reviewing. That being said…it’s worth a return.

Smoky Rose is located at;

8602 Garland Rd., Dallas, TX 75218



Review – Ice Cream Sandwich at Joy Macaroon

My friend and I were walking on Greenville Ave. in Dallas and I slyly directed her to Joy Macaroons.  I’ve secretly wanted to try the ice cream sandwiches for a while. I hate to use the term OMG…but OMG!!.

Go get you some….several varieties available. We split one – it was Mint chocolate.

This lovely can be found at:

Oak Cliff
839 W. Davis Street
Dallas, TX 75208….AND

Lower Greenville
1927 Greenville
Dallas, TX 75206

{check website for hours, they vary by location}

Bite Size Roast Potatoes

My new favorite potatoes to roast are these baby “Honey Gold” potatoes. They are one bite size {about the size of a nickel}, pre-washed and so buttery and sweet.

I boil them for 10 min., drain them and toss with olive oil, salt & pepper and what ever herb I have on hand. Then roast them at 425′ for 20 min. tossing half way through. Adding minced garlic the last 5 min. is also a great additive.

Balsamic Flank Steak

This recipe calls for Balsamic Dressing {I like Marzetti Simply Dressed} or you can make your own. I’m too lazy.

This may seem a little labor intensive, but many of the tasks can be done ahead. The foil pack can be done a day ahead and left in the fridge until ready to cook. The Flank steak needs to be marinated at least 6 hours but it’s even better if marinated over night.

I like to serve this with roasted potatoes.



Balsamic Flank Steak with Peppers - Onions & Feta

Flank steak done right is a great lean beef choice. Cut it across the grain and it becomes very tender. In this recipe the flank steak marinated in balsamic vinaigrette. The vinaigrette can be made from scratch or store bought for simplicity. Smash the garlic but don't worry about removing the paper skin, you're not going to cook it so it doesn't need to be removed.

Course Main Course
Cuisine American
Servings 4
Author Cheryl


  • 1 Flank Steak (2 lb.)
  • 1 cup Balsamic Salad Dressing I like Marzetti - Simply Dressed
  • 6 cloves Garlic Smashed with side of knife
  • 5 sprigs Fresh Rosemary
  • Salt & Pepper to taste
  • 1/4 cup Feta cheese
  • 2 cups Arugala
  • 1 large Onion
  • 2 Bell peppers
  • 4 T. Olive oil split between onions & peppers and Arugula


  1. Marinate Flank steak in Balsamic vinaigrette, 4 sprigs of Rosemary and  4 cloves of garlic in large zip lock bag {refrigerate}. Marinate at least 6 hours.

  2. Prepare grill to med/high

  3. Slice onions & peppers thinly. Toss in a bowl with Olive oil, 1 spring of Rosemary and two cloves of smashed garlic. Make a packet for the onions & pepper mixture. Fold edges to seal.
  4. Grill packet 15-20 min. moving around on grill every 5 min. Add Feta cheese and set to the side.

  5. Grill steak 3-4 min. per side for med. rare. Let sit on cutting board for 10 min.
  6. Cut against the grain and place on a platter. Top with peppers and onions and Feta.

  7. Toss Arugula with remainder of olive oil and salt & pepper to taste. Place on platter with the steak, onions, peppers and Feta.

Marinated steak
Sliced bell pepper
Onions, bell peppers, rosemary & garlic tossed
Feta added to pack

Easiest Shrimp Fajitas

I was in the mood for shrimp fajitas and i was dreading the ordeal. Then I decided I would make it simple – just like I make chicken fajitas but I had to adjust the cook time a little. It turned out great ! Since then I’ve made it several times. This is such an easy 20 min. dinner  …try it you’ll be hooked!

For my tip on cutting bell peppers go here


Shrimp Fajitas

Roasted in one pan and broiled at the end this is so simple. And if you buy already peeled shrimp, it's even faster.

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Servings 4
Author Cheryl


  • 1 1/2 pounds Shrimp {tails off} peeled or with shell
  • 3 bell peppers - assorted colors *sliced thin
  • 1 lime cut into fourths
  • 1 onion sliced thin
  • 1 bunch cilantro
  • 2 cloves garlic smashed
  • 2 T. olive oil
  • 1 pkg. GF taco seasoning
  • salt & pepper to taste
  • 1 pkg. GF corn tortillas
  • 1 pkg. Feta cheese
  • 1 zucchini {optional - see notes below}


  1. Pre-heat oven to 450'.

    Peel shrimp if not using pre-peeled shrimp.

    Slice the peppers and onion thinly.

    Smash the garlic with the side of a chef knife.

    Put shrimp,peppers, onions, garlic and limes in a large bowl. Add the olive oil. Sprinkle enough taco seasoning to coat. Toss the mix so it's evenly coated.

    Spread the ingredients on a lined rimmed pan that has been sprayed with cooking oil spray.

    Spread evenly. Roast for 8 min. turn on broiler and broil for 3-4 min. until the shrimp and peppers sizzle.

    Remove from oven and squeeze lime over the shrimp mixture.

    Top with cilantro and toss.

  2. While shrimp is cooking chop a large handful of cilantro.

    Wrap tortillas in foil. Last 5 min. of cooking the shrimp add the package to the oven. Remove before turning on the broiler.

Recipe Notes

  • Peppers & onions need to be thin so that they will take the same cooking time as the shrimp.

Serve on warm tortillas. Spread mixture on tortilla. Top with choice of topping. {Avocado, sour cream} and the Feta cheese.

Optional add on - to add a little more veg. to the dish you can half a zucchini, slice it thinly and toss it in with the shrimp mixture.

Baked Chicken Capresse’ Sandwich


Baked chicken capresse' sandwich

I made some grilled chicken for dinner last night and I was trying to decide how I could use the leftovers for lunch and also incorporate the fresh homegrown tomatoes that I have. And this is what it happened.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Cheryl


  • 2 peices of your favorite Gluten-free bread
  • 2 slices of tomato
  • thin slices of leftover grilled chicken
  • enough Mozzarella cheese to cover the bread
  • mayo


  1. Pre-heat oven to 350'. place bread on aluminum foil.

  2. Slice the tomato, cheese and chicken {slice chicken horizontally in to thin slices.}

  3. Spread a thin layer of mayo on bread and begin to build your sandwich. Layer cheese on first slice of bread.

  4. Add tomato on top of cheese. *

  5. Top with the sliced chicken.

  6. Finish with second slice of bread. Wrap in aluminum foil and place in pre-heated over and bake for 10-12 min. Check to see if the cheese is getting melted. If not melted leave in for another 2-3 minutes. Open up the foil and bake for another 5 min. Let rest for 2-3 min. and enjoy.

  7. The End - not really, I ate it and it was good!

Recipe Notes


*The tomato will roast in the oven and you want it in the center so the bread doesn't get soggy.

This is a basic baked sandwich recipe you can switch out the player for what you have on hand. Suggestions; Steak & cheddar cheese, pork roast & pepper jack, ham & swiss.

Mezze Tapas – Review

I’ve been reading about the opening of Mezze, a new Mediterranean restaurant in Dallas located in Mockingbird Station and have anticipated it’s opening. Well last week the Vegetarian daughter and the Gluten free daughter and I ventured there.

What is Mezze? It’s sharable nibbles – think Spanish Tapas, Italian Antipasto and now – Middle Eastern Mezze. At the heart of these ethnically inspired dishes are the shared ingredients that exist throughout the Mediterranean.

We have a habit of ordering several dishes and sharing. This was a great opportunity for that as sharing is what Mezze is about.

Mezze’s Hummas

As a gluten free diner, I always look at the menu before going to a new restaurant and I had several items I wanted to try.

Baked Goat cheese

The first off was Baked Goat Cheese {it’s served with flatbread ask for Malanga Root Chips on the side in its place}. Next came out the Qunioa Falafels – these by far were the best Falafel I have ever had.

Qunioa Falafels w/ grilled lettuce & feta foam

Kimberly – the Veg. daughter ordered Hummas and Tabouli. Yes, you can have Tabouli here because is made from Qunioa  with cucumber, tomato, mint and a hint of citrus and it’s wonderful. *Again order Malanga Root Chips with the Hummas. **Note- they are addictive!

Qunioa Tabuoli
Malanga Root Chips

Kari ordered the Grilled Napa Wedge with Salmon. Again, spot on. Napa just lightly charred, Salmon done just right.

I ordered the Spanish Caesar with Shrimp and must say it was most likely the best Caesar Salad I have ever had. Done just a little differently – whole Romaine hearts, Manchego cheese and white anchovies.  

The GM/Chef Omar, came out and spoke to us. He explained that because they only use fresh ingredients they are able to make or modify most dishes to be Gluten free. And as there is not a dedicated menu yet, he is working on it. He explained that the staff is knowledgeable but when it doubt have the server ask the kitchen, as they are trained in Gluten free cooking and cross contamination. His goal is to be a certified Gluten free restaurant and explained the process to us. And how hard it is to get the certification. However, he has done it before,knows the process and is willing to attempt it.

Overall, this may be my new favorite restaurant in Dallas. The food is bursting with flavors. Flavors that feature fresh locally sourced food at its best. Think pears, feta, almonds, roasted lamb, mint…… Give Mezze a try, you will be glad you did.

Mezze is located at 5321 E, Mockingbird Suite #110, Dallas, Tx (Mockingbird Station)