The book release has been an amazing experience. Hearing feedback from readers has been wonderful. The book was fun to write but interacting with those that use the recipes I created is the best part! Thank you again to everyone that has supported me this far.
Last weekend the signing at CHOP Hospital’s Celiac Event went great. This weekend I am hosting another signing in the Italian Market. It will be at Cardenas Taproom in the heart of the market . This a great location with tons of fun products to sample. Soft and hard cover books will be available for sale. I am will be sampling one recipe for the book using some of the great ingredients Cardenas Taproom offers.
Saturday – March 24, 2015
Time – 11am – 2:00pm
942 S. 9th Street
Philadelphia, PA 19147
This recipe has become a weekly repeat in my house. Shrimp recipes are best kept super simple. Just
need the right texture, big flavors and fast cooking.
1 pound large shrimp peeled and cleaned
2 tablespoons cornstarch
1 tablespoon old Bay seasoning in
2 teaspoon smoked paprika
3 tablespoons olive oil
Start by rinsing the shrimp in a strainer then place the shrimp in a large bowl. In a separate smaller bowl mix the smoked paprika, old bay and cornstarch together. Add the seasoning mix to the shrimp slowly continuously mixing as you go. Make sure to cook all the shrimp evenly in the process. Now, add the olive oil to a large flat pan and begin to heat. Next, gently place each shrimp on the pan being careful not to let the olive oil splash. Cook the first side for about a minute or two and then flip cooking the other side for about another minute. Once the shrimp are pink and starting to brown they are done, it’s important not to over cook the shrimp. Remove from heat and enjoy!
Wild Zora Bars
The Original Meat and Veggie Bar
Finding snacks that are gluten free and paleo is always a challenge. Finding option when your on the go is always a hard but these bars do the trick. Wild Zora sent me a sample pack of their meat and veggie bars. Each bar was great!
The story with Wild Zora is that they wanted to make a product that lived up to their standard. Something substantial, savory and nutritious. If a complete meal contains meat and veggies they wanted a snack bar to do the same.
Bars come in three flavors including BBQ, Cheesy Parm and Spicy Cayenne Apricot. My favorite was the BBQ but they all are really good. You can buy them online in any quantify. Give them a try!
Check out the website here: http://www.wildzora.com/
Cauliflower is a very versatile vegetable. You can do tons of creative stuff with it and really infuse any kind of flavor. I wanted to try to come up with something that would match barbecue smoky flavors similar to what you look for in baked beans and this worked out great.
1 head cauliflower
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon salt
1/4 cup water
Start by cutting the cauliflower off of the stem so you have smaller florets. place the pieces in a large bowl. Add the olive oil and toss well. Now add the salt and paprika and continue to mix together. Make sure each piece is evenly coated with seasoning. Spread cauliflower on 1 – 2 baking sheets. Roast at 450 degrees for 15 minutes. Remove sheets, flip each piece and carefully sprinkle water on top. The water on the tray will allow everything to steam a bit. Place sheets back in oven and cook for an additional 10 minutes. Serve warm, enjoy!
I don’t bake much but when I do I try to come up with recipes that are very easy. No need to buy tons of gluten free flours and other expensive ingredients. This recipe is a wonderful chocolate hazelnut cookie with no flour. I made them for a party and it was a hit!
1 Cup Nutella
1 Cup Sugar
1 tsp Baking Soda
1 Pinch Salt
1 tsp Vanilla
Start by mixing Nutella, egg and sugar together. Add baking soda, salt and vanilla. Now roll the dough into about 1 inch balls. Place on 2-3 foiled cookie sheet. Make sure each cookie if far apart because they will spread out large. Bake for 11 minutes, remove and let cool. Cookie’s will harden as they cool. Enjoy!