Local Recipes

Captain and wings? Yep, rum and coke wings.

Mike Gospodarek : February 10, 2014 1:41 pm : Local Recipes

Rum and coke blog pic 1We all have our favorite beverage we like with hot wings. I am usually gonna tap a cold brew on the shoulder to step in for my choice. You? You may go with go with a Twisted Tea or maybe a Mike’s Hard Lemonade, or maybe it is just a cold glass of iced tea. That said, I think NO one would pick a rum and coke right?? But, what if you combined the two for a wing recipe?
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10 Ways to Cook A Turkey

Mike Gospodarek : November 25, 2013 9:59 am : Local Recipes

Are you tired of the same old Thanksgiving turkey year after year?  Does your Thanksgiving usually include a turkey cooking LC turkey in oven piccatastrophe?  Does that poor, dried out and tasteless bird sit on your table quietly mocking you for having lost the battle with it once again?  Have no fear!  I’ve compiled a list of ten delicious ways to turn your turkey into the centerpiece of your dinner table.  And get this; some of the cooking methods are actually easy!  So don’t let that turkey intimidate you this year.  Approach it with a new cooking method, a fresh mindset and show that turkey who’s boss!

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COmfort Food

Mike Gospodarek : July 24, 2013 3:05 pm : Local Recipes

LC Whats for dinner41

Ingredients

Barbecue Butter

      • 1 lb butter
      • 2 teaspoons black pepper ( scant)
      • 1/4 teaspoon cayenne pepper ( scant)
      • 1 1/2 teaspoons paprika
      • 1 teaspoon salt
      • 1/2 teaspoon whole dried rosemary leaves ( measured, then finely chopped)
      • 2 ounces garlic, finely chopped ( 1/4 cup)
      • 2 teaspoons Worcestershire sauce
      • 1 teaspoon Tabasco sauce
      • 1 1/2 teaspoons water

Shrimp

    • 1 tablespoon olive oil
    • 1 teaspoon olive oil
    • 1 lb shrimp, 16-20 count, cleaned, peeled and deveined
    • 1/4 cup chopped green onion
    • 1/2 cup dry white wine
    • sourdough bread, for serving

Directions

  1. For Barbecue Butter — Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.

Directions

  1. For Shrimp — Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don’t crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.
  2. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
  3. Serve immediately in a bowl preheated to 160 degrees F.

 

ENJOY !!!

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Recipe – Stuffed Shells with Arugula, Riccota and Chicken with Homemade Creamy Alfredo Sauce

Mike Gospodarek : July 19, 2013 12:47 pm : Local Recipes

LC whats for dinner36

  • 16 oz jumbo pasta shells (conchiglioni)
  • Filling:
  • 2 1/2 cups ricotta cheese
  • 1/2 cup grated Parmesan
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups arugula
  • 2 cups chopped cooked chicken (rotisserie chicken works well)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Sauce:
  • 4 tablespoons butter
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1/2 cup milk
  • 3 tablespoons chopped fresh chives
  • 1 cup plus 3 tablespoons grated Parmesan
  • 1 cup grape tomato halved
  • Italian parsley for garnish

Directions

Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.

Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.

Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.

For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley

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Cheddar and Bacon Bits Chicken Tenders

Steve Connerton : July 2, 2013 4:12 pm : Local Recipes

cheddar-bacon-chicken
Submitted by Mike G and his daughter Hannah

Ingredients: 1 egg ½ cup Panko Breadcrumbs ½ cup finely shredded cheddar cheese 1 (3 oz) package cooked real bacon bits 1 (14 oz) package uncooked chicken tenders (not breaded) Ranch dressing (for serving)

Cooking Instructions

 

Step 1: Preheat the oven to 400 degrees. Line a large cookie sheet with aluminum foil. Spray the lined cookie sheet with cooking spray.

Step 2: In a shallow bowl beat the egg. In another shallow bowl or a pie plate, combine bread crumbs, cheddar cheese, and bacon bits. Dip the chicken tenders first in the egg mixture, then roll in the breadcrumb mixture until evenly coated. Place onto the baking sheet. Repeat until all of the chicken strips are coated.

Step 3: Place into the oven and bake at 400 degrees for 15 to 20 minutes, turning once, until the chicken is fully cooked (the internal temperature has reached 165 degrees) and the breadcrumbs are golden brown. Serve with Ranch dressing. (Makes 4 Servings)

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3 thoughts on “Local Recipes

    • Neshaminy Cake

      1 c. oats,1 1/2 c. boiling water, 1 c. brown sugar, 1 c. white sugar,
      1/2 c. oil, 1 tsp. salt, 2 eggs, 1 tsp. vanilla, 1 1/2 c. flour, 1
      tsp. cinnamon, 1 tsp. baking soda
      Grease a 9 x 13 pan, and preheat oven to 350 degrees. Mix oats and
      boiling water. Let stand 20 minutes, then beat together. In a seperate
      bowl, mix brown and white sugars, oil, salt, eggs, and vanilla.
      Gradually stir this into the oatmeal mixture. Stir in the flour,
      cinnamon, and baking soda. Bake for 35 minutes.
      Proceed to next recipe for Neshaminy Icing.

      Neshaminy Cake Icing What makes this cake special is the icing!

      6 tsps. softened oleo (margarine), 1/4 c. milk, 1/2 c. brown sugar, 1
      tsp. vanilla, chopped nuts and coconut

      Mix oleo, milk, brown sugar, and vanilla. Boil for three minutes. Add
      nuts and coconut. Let cool a bit, then smear all over the cake. Let it
      cool more, and pig out!

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