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Monthly Archives: September 2012

The Couch Tomato Continues to Impress

Put on that spandex and lace up those shoes – are you ready for the Tomato Trot?

On September 29th The Couch Tomato Cafe’ & The Tomato Bistro is hosting their first annual charity race.  Inspired to honor Arnold F. Mosmen Jr., who passed from lung cancer, owners Craig Mosmen and Michael Cassano are raising awareness to fight this disease.  The Tomato Trot will be their annual tradition held in his memory, and proceeds from the race will be donated to the LUNGevity Foundation.

Be part of this inspiring and fun race.  Starting at 4:30pm (2:30pm registration time) in Manayunk you can take the towpath by storm or grab a group of friends and tackle the 4 miles together.  Run hard enough and you could win free pizza for a year!  No joke here are the prizes for the first three winners:

  • 1st place:   FREE pizza for a year*
  • 2nd place:  FREE pizza for 6 months*
  • 3rd place:  FREE pizza for 3 months*

Not sure you can win?  It’s ok there is a slice of pizza waiting for you at the finish line in addition to your pre-race bag of goodies.  PLUS, if you dine afterwards at the Tomato Bistro, 5% of sales will also be donated to LUNGevity.  This includes all gluten-free runners – their award winning menu includes gluten free pizza!

Register today to support a truly remarkable company and cause.

*Limit 1 large pizza per week

Gluten Free Buffalo Chicken Dip

After a stunning performance by the Philadelphia Eagles and their exciting win on Sunday (4 turnovers and still a win? Take that Baltimore!), I did prep a quick gluten-free treat. Buffalo chicken dip is the only way to watch the game, especially if you have a Redbridge beer in the other hand.  The recipe is compliments of Franks Redhot Original Cayenne Pepper Sauce sauce with a twist.

Gluten Free Buffalo Chicken Dip: 

  • 8 oz of Wegmans cheese spread (or you can use Velveeta) in place of the cream cheese
  • 1/2 cup blue cheese dressing
  • 1/2 cup of Franks RedHot Original Cayenne Pepper Sauce
  • 2 cups cooked chicken breasts – diced (personal tip – I like to add in an extra chicken for a heartier dip)
  1. Cook two chicken breasts until no longer pink in the center
  2. In separate pot, on low, melt the cheese spread and add in the dressing and hot sauce
  3. Mix together all ingredients
  4. Optional – top with your favorite cheese (blue cheese, mozzarella, cheddar)

Serve with cut up celery stalks and corn chips.  This dish is ready to eat once mixed, and you can make this ahead of time and just re-heat on game day.