Matzo Ball Soup

Posted on September 18, 2016 by Scott Bender

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Acai Bowl Recipe

Posted on June 15, 2016 by Scott Bender

Summer is upon us – so it’s time to balance out the Beers and BBQ with some healthiness. Here is a super simple recipe to make your own Acai Bowl which is healthy, delicious, and in the long run will save you a ton of money since these things cost like $10 at any store/restaurant.

You can completely customize them as well, and they are super instagram-able which is always a plus for food. So next time you need a boost try making one of these… you won’t regret it.

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Directions:
1) Get your Acai base (You can buy powder or pre-frozen type bars, I got both at Whole Foods)
2) In a blender mix your Acai, frozen or fresh fruit, honey, peanut butter (or almond butter), almond milk and blend until a fro-yo type texture.
3) In a bowl, put down some granola (I bought a Cinnamon Almond blend from Whole Foods)
4) Layer your Acai blend
5) Top with fresh banana, coconut shavings, dark chocolate, and drizzle some honey.

What you don’t eat you can freeze and then eat again the next morning. Super easy. Super healthy. Super photogenic.

Enjoy!

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Scott
#LocalsOnly

 

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Shrimp Zoodles in a Homemade Pesto Sauce

Posted on May 22, 2016 by Scott Bender

A perfect summer dish to balance out carbs… which ultimately means more room for beer!

New to the ‘Zoodle’ Game and it’s one I’m happy to be a part of. Adds a total lightness and unique spin to Shrimp Pasta.

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Directions:
1) Use a spiralizer or a hand tool to get those thin Zucchini Noodles
2) Dice some Garlic
3) Cut a Lemon in half
4) Grab some Basil
5) In a food processor, blend your Basil and Garlic, then add some Lemon Zest followed by Lemon Juice (1/2 a Lemon Squeeze is fine), add some Olive Oil, Red Wine Vinaigrette, Crushed Red Pepper, Black Pepper, and then Blend again until it’s a good Pesto consistency.
6) Slice into halves your Cherry or Grape Tomatoes (a couple handfuls will do)
7) Heat up some Olive Oil in a large pan – throw in your Zucchini and let cook for a couple minutes, then add your Pesto Sauce
8) Throw in your Shrimp and Tomatoes and some more sauce if you have it.
9) Let shrimp cook until done (we used frozen pre-cooked shrimp to cut down on time)
10) ENJOY!
11) Drink more beer 🙂

Tag @LocalsOnly on instagram if you happen to make this dish!

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Scott
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Chocolate Banana Cake w/ Marshmallows

Posted on May 8, 2016 by Scott Bender

 

I’m not much of a baker but when I went to Trader Joe’s and bought Cocoa Powder and saw the Chocolate Cake recipe… I knew it was the beginning of something special. I of course had to make it special, and did so by adding Bananas, Marshmallows, and Glazed Pecans… then topped with Powdered Sugar. (Remember it has Bananas so it’s basically healthy).

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Directions:
1) Mix the following in a bowl:
3 Cups of Flour
1 Cup of Cocoa Powder
1 1/3 Cups of Sugar
1/3 Cup of Brown Sugar
1 tbsp of Baking Soda
Pinch of Salt
1 Stick of Butter (12-14oz)
3 Eggs
1/2 Cup of Milk
Marshmallows (I used about 1 1/2 Cups)
Bananas (2)
Glazed Pecans (1 cup)

2) Grease your baking dish and then pour in cake mix
3) Bake at 350 for 30-35 minutes (check with toothpick by poking and if it comes out dry then you’re good)
4) Top with Powdered Sugar and even a scoop of ice cream!

Enjoy!

Scott

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Buffalo Chicken Ring

Posted on May 2, 2016 by Scott Bender

 

This Buffalo Chicken Ring is honestly so good your friends will ask if you watch Martha Stewart.

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Directions:
1) Dice your chicken into 1 inch cubes and cook in a pan
2) Take a 1/2 packet of cream cheese and empty into a bowl (room temp works best for cream cheese)
3) add chicken, diced onions, shredded cheese, hot sauce (I used a 1/2 cup of hot sauce and onions and it was a little too much… I’d try maybe a 1/3)
4) Take your crescent rolls and roll them out in the triangle form you see in the video… so it looks like a sun. I used the onion bowl as a centerpiece to help with the shape
5) layer chicken mix into center of crescent rolls
6) roll the layers up to cover the chicken mix
7) bake at 375 for 25 minutes
8) enjoy with some ranch or bleu cheese!

Scott

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Frito Chili Pie

Posted on April 22, 2016 by Scott Bender

 

Frito Bar is a perfect dish for parties or to just indulge by yourself… I did it and it was glorious. Plus the chili is great for leftovers. I ate it while in Coachella which probably wasn’t the smartest idea… but damn it was too good.

I got this recipe from Chrissy Teigen’s cookbook and now I am even more jealous of Jon Legend. Try this out and tell me what you think!

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Directions:
1) Chop your Onions and Jalapeno (de-seed)
2) Brown your meat in a LARGE pan (mine was too small)
3) Drain or Not, your call, but then throw in Onion and Jalapeno (I also added mushrooms because I love mushrooms and it was Coachella… jk those kinds came later)
4) Add some seasoning salt and chili powder and garlic and paprika
5) The recipe says to add 2 cups of water, however I would add 1.5 or 1.25, it was kinda liquidy but up to you
6) Add 1 large can of tomato sauce (28-30oz)
7) Add 2 cans of Kidney Beans (12-14oz each)
8) Add 2 tbsp of Brown Sugar
9) Stir and let simmer for 35 minutes

Toppings
1) Gauc -add Avocado, and dice Tomato, Jalapeno, Onion – then squeeze some lime, salt, pepper, and mash together (I also added cheese to it)
2) Dice Tomato
3) Chives
4) Cheese
5) Jalapeno
6) Onion
7) French Dip (for chips) or Sour Cream

Laddle Chili in Frito’s Bag and ENJOY the shit out of this messy deliciousness.

Scott

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Homemade Eggplant Parmesan

Posted on April 3, 2016 by Scott Bender

 

Homemade Eggplant Parmesan – Locals Only Recipe Video (Basil-Spinach-Mushroom-Onion-Garlic-Sauce)

Who doesn’t love Eggplant Parm?? This recipe is sooo good and it’s not fried + it’s vegetarian… so I may go as far as to call it healthy 🙂

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Directions:
1) Cut eggplant into slices
2) Lay on Oven rack and salt them on both sides (it brings out the excess water) for one hour
3) While Eggplant is laying out – make your sauce… I used Onion, Garlic Paste, Mushrooms, Spinach, Basil, Salt, Crushed Red Pepper, 1 Can of Whole Tomatoes… mix together until it simmers for 15 minutes and then you can remove from heat
4) Preheat oven to 425
5) Get three bowls, (Bowl 1) 1-2 cups of Flour; (Bowl 2) 2-Eggs; (Bowl 3) 1-2 Cups Bread Crumbs + Parmesan
6) Take a paper towel and wipe out the water on the eggplant (and salt)
7) Dip in FLOUR, then EGG WASH, then BREAD CRUMB and place on a oiled/greased baking sheet or pan
8) Bake for 9 minutes, flip, bake for 9 more minutes
9) Get a Baking Dish, throw in some sauce, then layer eggplant, then cheese (I used Mozzarella), then sauce… repeat your layers
10) Bake at 350* (make sure to turn down your oven) for 35 minutes checking to see because depending on the amount it could be done quicker
11) Take out of the oven, top with Green Onion, Bread Crumbs, Parmesan… let cool for 10 minutes… then serve!

Enjoy and don’t forget to subscribe !
Scott/Locals Only

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PB & Chocolate Easter Egg Rice Krispie Treats

Posted on March 27, 2016 by Scott Bender

Happy Easter!

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I tried something new here since this recipe would be a lot of fun to make with your kids and will probably turn out a whole better than mine! Nonetheless it’s a lot of fun to make and great to have all the color variations. Plus it’s a simple recipe that is cost friendly.

Directions:
1) Melt 2 tbsp of Butter
2) Add 2 cups of Mini Marshmallows
3) Add your choice of dye (and keep stirring or Marshmallows will stick)
4) Add 2 cups of your cereal (I used Peanut Butter and Chocolate flavored cereals)
5) Stir until completely coated and then let cool for a couple minutes… if you don’t it is just one sticky mess that is unformable – plus it’s really hot!
6) Once you form your treats or eggs or whatever shape you want, you can go ahead and top with Candy Eggs or do what I did and crush them up to add to the mix when shaping. I tried both ways and would recommend keeping eggs in tact… they look, well, not great when all broken. meh.
7) Done – enjoy with friends, family, kids!

Happy holiday!

Scott/Locals Only

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Music: Funky Cat Savage

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Chick-Fil-A Nuggets & Baked Parmesan Fries

Posted on March 20, 2016 by Scott Bender

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Welcome to another recipe video for Locals Only.

In this video we find a solution to the Sunday problem of Chick-Fil-A being closed… We are making homemade Chick-Fil-A style nuggets and some Parmesan Baked Fries (I don’t know how to make Waffle Fries)…

This is something you won’t regret making!

Directions:
1) Dice chicken into 1 in nuggets
2) Mix 1 cup milk with 1/4 cup pickle juice – and let chicken sit in the marinade for an hour in the fridge
3) Mix 1 cup flour + 1 Egg + 2 Tablespoons Powdered Sugar + 2 Teaspoons Salt + 1 Teaspoon Pepper
4) Coat and mix chicken with seasoning and then place in a pan with oil (make sure oil is already hot)
5) Cook until brown and crispy

Fries)
1) Dice Potato into wedges
2) Place in a greased baking pan
3) Drizzle or spread olive oil onto the wedges
4) Cover with Parmesan Cheese, Salt, Italian Seasoning
5) Bake at 375 for 30-35 minutes
6) Throw some chopped chives and more parmesan onto the fries when they are out of the oven

For dipping I mixed ranch and buffalo sauce and then topped with some chives.

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Donut & Challah Bread Pudding (w. Bananas and Glazed Pecans)

Posted on March 6, 2016 by Scott Bender

First time maker long time eater. I’ve always loved Bread Pudding but this is the first time I have ever made it myself.

Obviously because nothing I do on here is healthy, I swapped out normal bread and mixed it up with some Glazed Donuts and Challah Bread. I think it was a perfect blend – not too sweet and still good texture.

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You’ll need:

Directions:
(preheat oven to 350*)
1) Cut Donut and Challah into 1 inch slices/squares
2) Pour Milk (I used Coconut) into a bowl
3) Dip your breads into the milk and then put into a separate bowl
4) Crack 3 eggs into another bowl, add 3/4 Sugar, 2 tbsp Vanilla extract, 1/2 tsp Cinnamon, Banana and Pecans, Mix together.
5) Pour mixture over soaked bread
6) Melt 3 tbsp butter and then coat baking dish
7) Pour in Bread Mixture and bake at 350* for 35-40 minutes

Sauce:
1) Melt 3 tbsp butter with 1 egg, 1 cup Sugar, a few shots of whiskey or bourbon and whisk together then turn off heat (otherwise it will clump together)

Pour sauce over bread pudding and top with some ice cream!

Scott 🙂

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