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
Being gluten sensitive causes all kinds of stomach issues. Does not matter how careful I am I still get sick once in awhile. When I do get sick I try to stick to a bland diet for few days to help clear it up. I try to come up with fun things that are super safe and wont irritate my stomach anymore. I came up with this recipe on a whim and it was great.
1 Small Chicken Breast
1 Gluten-Free Chicken Broth Cube
2 Cups Water
1/2 Cup Dry Rice
1 Cup Fresh Baby Spinach
Pinch of Salt and Pepper
Start by sprinkling the chicken with salt and pepper and baking in the oven at 450 degrees until cooked all the way threw. While chicken cooks place rice in pot and add 2 cups water and broth cube. If you cant find the gluten free chicken cube then substitute water and cube for 16 oz of chicken broth. Heat liquid and rice to a boil and cover. Cook for 10-15 minutes and mix every few minutes until most of the water is absorbed and rice is soft. Then cut add baked chicken into small piece and add to rice. Finally toss in the spinach and mix well. Cook for another minute until spinach is wilted. Serve hot with some cracked pepper on top.
This time of year I try to come up with new football snacks. Chicken wing are my favorite but I always need extra celery and carrot so. This is a great combo and is a fun side dish to any chicken dish.
5 Carrots Grated
4 Medium Celery Stalks Finally Chopped
1/2 Cup Blue Cheese Dressing (try my healthy version)
Salt and Pepper to taste
Mix everything together and allow it to chill in the fridge. Stir and serve with grill chicken and baked wings.