Food | Surf'n Beach Scene Magazine

Scallops and Asparagus Tortellini

An Elegant and Healthy Spring Blend

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Scallops turn asparagus and tortellini into a special occasion dish perfect for a spring dinner or Sunday brunch. SurfWriter Girls Sunny and Patti love seafood and were excited to make this elegant dish. And, with asparagus in season until June, prices are down.

In addition to being delicious, you can savor the fact that scallops are high in protein and low in fat and asparagus is high in antioxidants, fiber, and vitamins.

Scallops and Asparagus Tortellini Recipe

Ingredients:

1 lb. scallops,1 bunch asparagus (cut into 2″ pieces), 1 pkg. tortellini, salt/pepper to taste, lemon juice and lemon peel (3″strip).

Directions:

In a large pot bring 3 qts. water to a boil and cook asparagus for 1-3 minutes (until bright green). Remove asparagus from the pot with a slotted spoon and rinse in cold water. Use the same pot (and liquid) to cook tortellini until al dente (tender, but firm).

In a skillet cook scallops over med. heat in 2 tsps. olive oil 4 minutes on each side until scallops are opaque. Set cooked scallops aside and in the same skillet combine lemon juice with 1/4 c. water and lemon strip. Cook and stir liquid for 1 minute.

After everything is prepared, blend pasta and asparagus in a large serving bowl and toss with the liquid. Top dish with the scallops. Serve with sourdough bread. Then get ready to celebrate spring!

Note: SurfWriter Girls used Buitoni’s durham wheat and spinach tortellini stuffed with ricotta, parmesan, and Romano cheese, which is available in the grocer’s refrigerated section.

Surf’n Beach Scene Magazine

SurfWriter Girls

Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

**********************************************************************

Maple Dijon Chicken

Seasonal Syrup Adds Taste!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

It’s maple syrup season! The traditional time for tapping maple syrup is from February to mid-April – when the sap flows from the trees.

Produced in all the New England states and Eastern Canada, maple syrup isn’t just for pancakes. It can be used to make this delicious chicken recipe that SurfWriter Girls came up with for you.

Maple Dijon Chicken

Ingredients:

2 lbs. boneless, skinless chicken thighs chopped into bite-sizes pieces,1/3 c. maple syrup, 3/4 c. Dijon mustard, 1 c. onion diced, 3 garlic cloves minced, 1 tsp, dried thyme, 1 tsp. crushed dried rosemary, salt and pepper to taste.

Directions:

Heat 2 T. oil in a large skillet. Saute chicken with onion, garlic and seasonings for 10 minutes until brown. Then stir in maple syrup and mustard. Cook and stir an additional 5 – 7 minutes until sauce is caramelized and chicken is no longer pink.

Serve with rice or risotto.

This North American classic dish will warm up your cold evenings.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Auntie Mame’s Chili Recipe

A Blockbuster Party Dish!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When it came to what to eat during the Super Bowl, SurfWriter Girls knew they had a winner with this Auntie Mame’s Chili recipe from the first cookbook Patti ever had, Saucepans and the Single Girl.

A book Patti’s mother gave her when she was in college, Patti still has it in her kitchen. Like the free-spirited title character in the Rosalind Russell blockbuster movie, Auntie Mame, this is a chili recipe that’s the life of the party.

For your own special game days, barbeques, picnics, and parties here’s the recipe.

Auntie Mame’s Chili Recipe

Ingredients:

2 lbs. ground beef, 1-2 diced onions, 2 diced bell peppers (green, red or orange), 2 T. cooking oil or butter, 2 med. cans red kidney beans, 2 cans solid-pack tomatoes, 2 (or more) T. chili powder, salt and pepper.

Directions:

Brown meat in oil with onions and peppers in large frying pan. Simmer until tender. Transfer cooked ingredients to a large pot and add beans, tomatoes, and seasonings to taste. Simmer for an additional 30 minutes or more.

Cooking Hints: If the ground meat, onions, and peppers take up too much room in the frying pan, use two pans. This also enables the meat to brown more evenly. And, if you want to balance the heat with some sweet, do what we did and add a can of Bush’s baked Navy beans cooked in brown sugar to the pot.

Top chili with shredded cheddar cheese and serve with cornbread. Recipe serves 6- 8 and can easily be expanded for a larger group.

Whatever the score, this chili will have your family and friends asking for more! So, let the party begin!

Surf’n Beach Scene Magazine

SurfWriter Girls

********************************************************

Corn Pancakes You’ll Flip For

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Looking for some comfort food during the cold winter days? Something you can have for breakfast, lunch or dinner…as a main dish or side dish?

Then look no further than an ingredient that was first cultivated over 7,000 years ago in Mexico – maize. Or, as we call it in America, corn.

One of the things SurfWriter Girls Sunny Magdaug and Patti Kishel like best is Greg Kishel’s corn pancakes. No matter what time of day it is we’re always in the mood for these tasty treats. Quick and easy to make, here’s Greg’s corn pancakes recipe.

You’re sure to flip over them!

Greg Kishel’s Corn Pancakes Recipe

Open one 15 oz. can of whole kernel corn (can also use cream corn) and drain the liquid into a blender. Pour in half the corn kernels, keeping the rest in reserve. Add a couple of drops of vanilla and a dash of salt. Then 1 cup of flour, 1/4 cup milk, 1 tsp cooking oil and 1/8 tsp baking soda.

Blend ingredients. Pour mixture into hot skillet to make pancakes. Add the remaining corn in reserve to each pancake during cooking. But, watch out for popping kernels.

Topped with butter and maple syrup, these amaizing pancakes will fill you up and warm you up. Add some apple sauce on the side or sausage and you have a complete meal…

that’s good to the last bite.

Surf’n Beach Scene Magazine

SurfWriter Girls

********************************************************

Pancit Holiday Memories

A New Year’s Taste of Home

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

In memory of SurfWriter Girl Sunny’s mom Patricia Alorro Magdaug SurfWriter Girls made pancit together. This classic Filipino dish is a holiday and New Year’s celebration taste of home for Sunny and a delicious treat for anyone who sits around the table to enjoy it.

Made with chicken (or other sliced meat), vegetables and pancit Canton noodles, pancit is cooked in a large wok with the ingredients all layered in together, simmering on top of the stove and filling the kitchen with wonderful aromas.

The cooking time is relatively fast, but the dicing and slicing takes time so you might want to prepare some of the ingredients the day before and have them ready.

Sunny’s Pancit Canton

Ingredients:

4T oil, 1 sliced onion, 4T minced garlic, 2lbs. chicken thighs or breasts sliced, 2 medium-size carrots peeled and sliced, 2 C snow peas (ends removed), 4 C thinly sliced cabbage, 16 oz. mushrooms sliced, 3-4 C chicken broth, 8-16 oz. canton noodles, 4-5 T. soy sauce.

Directions:

Heat oil in wok (or large pan) and sauté onions 2-3 minutes. Add garlic and chicken. Sauté until chicken is brown. Add carrots, snow peas, cabbage, and mushrooms, stirring over high heat, mixing well. Pour in chicken broth and simmer over medium heat 2 minutes. Add noodles and soy sauce. Simmer until almost all liquid is absorbed and the noodles are tender.

The pancit noodles look like a big bird’s nest when you put them into the wok, but they quickly cook down and blend in with the chicken and vegetables mixture.

Note: You can find pancit noodles at a grocery store that carries Asian specialties. Or do what we did, and order the noodles online.

When the dish is ready, plate it and garnish with sliced hard-boiled eggs. Serve with steamed rice on the side

A popular Filipino party food, Sunny remembers “my mom taking pancit to celebrations with family and friends.” It’s sure to put you in a festive mood for the New Year… even if the party is just your immediate household.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Baked Apples Are Special Holiday Treat

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Nothing says the holidays like apple treats! Apple pie, apple cider, applesauce and apple crisp. For SurfWriter Girls Sunny Magdaug and Patti Kishel one of our favorite treats of all is baked apples. Simple, sweet and easy to make. Who can resist?

SurfWriter Girl Patti remembers sitting in her grandmother’s kitchen in the Hollywood Hills and watching her create these hot, cinnamon-flavored treats. Patti’s job was to fill the cored apples and put them in the pan.

So you can enjoy your own baked apple treats, here’s SurfWriter Girls can’t miss recipe.

Baked Apples Recipe

Preheat oven to 350 degrees. Core 4 (or more) baking apples, leaving some apple at the bottom to hold the filling. Fill each apple with 1 T brown sugar, 1/8 tsp cinnamon and 1 tsp butter. Place apples upright in baking dish with 1/4 inch of water in the bottom. Bake 20 – 30 minutes.

An all-American classic, this holiday treat will be the apple of your eye!

Surf’n Beach Scene Magazine

SurfWriter Girls

********************************************************

Exploring the Blue Zones

With a Cuban Twist

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

SurfWriter Girls have started exploring the Blue Zones Diet, which is said to promote health and longevity.

Expanding on the Mediterranean Diet, with its emphasis on vegetables, fruit and grains, and small amounts of meat and fish, the Blue Zones Diet looks at five regions (or zones) where people live longer: Ikaria, Greece; Ogliastra, Italy; Nicoya Peninsula, Costa Rica; Okinawa, Japan; and the Seventh-Day Adventists community in Loma Linda, California.

National Geographic Fellow and author Dan Buettner discovered that people in the Blue Zones (as he called them) seem to live longer and came up with The Blue Zones Diet to reflect their eating habits.

SurfWriter Girls learned that beans are an essential part of the BZ Diet and discovered a black beans and rice recipe that reminds us of the classic black beans and rice dishes found in Cuban restaurants.

Known to promote gastrointestinal health and blood sugar control, black beans are quick and easy to cook. The dish also includes other healthy ingredients like onions and garlic, which both have antioxidants.

Blue Zones Rice and Beans

Ingredients:

1 onion, chopped, 2 cloves of garlic, minced, 2 T olive oil, 4 T Worcestershire sauce, 15 oz. can of black beans, drained, 4 ½ cups white long grain cooked rice.

Directions:

Add two tablespoons of olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent. Then add the minced cloves of garlic. Cook until onions are soft and look almost brown. Add Worcestershire sauce and black beans. Mix these ingredients for 3 minutes. Then blend in the cooked rice and cook everything for an additional 5 minutes.

The finished dish is a meal in itself. Or you can serve it Cuban-style with roasted chicken (like we did) from the supermarket deli. (serves 4 – 6)

Part of the beauty of the Blue Zones Diet is that there are so many variations of it. As we explore it more, SurfWriter Girls Sunny and Patti will keep you posted on what we learn and the new recipes we try.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Harvest Tofu Veggie Soup

A Celebration of Autumn

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Autumn is the time to make this delicious Harvest Tofu Veggie Soup. Warm and comforting, it is the perfect accompaniment to watch the changing colors of the fall leaves.

Sunny loves this soup because it’s so healthy and adds tofu to your diet – a great protein substitute for meat. The butternut squash is a special autumn treat and the squeezed lemon juice gives the soup a vibrant taste.

Ingredients:

2 T. olive oil, 1 medium onion diced, 2 cloves of garlic minced, 32 oz. vegetable broth, 2 cups water, 2 bay leaves, 14 oz. extra firm tofu sliced in medium cube pieces, 15 oz. canned red kidney beans, drained and rinsed, 14.5 oz. canned Italian stewed tomatoes, 8 oz. mushrooms sliced, 1 medium bell pepper sliced in cubes, 1/4 C. Bragg liquid aminos soy sauce substitute, 1/2 t. oregano and 1/4 t. basil (or use 1 t. Herbs de Provence), 2/3 C. elbow macaroni, 16 oz. frozen California blend or other mixed vegetables, 10 oz. frozen butternut squash cubes, salt and pepper to taste and 1 lemon squeezed for lemon juice.

Optional: Add 2 T. apple vinegar and/or 1//3 C. white wine to enhance flavor.

Directions:

Use at least a 6 quart pot or bigger. Over high medium heat add oil and saute onions until translucent. Add garlic until fragrant and pour in vegetable broth and water. Add the bay leaves. Stir in the tofu, kidney beans, Italian stewed tomatoes, mushrooms and bell pepper. Add apple cider vinegar, white wine, Bragg, salt, pepper, oregano and basil, Herbs de Provence. Stir all of the ingredients together and bring to a boil. Simmer for 25 minutes. Increase the heat and bring the soup to a boil then add the macaroni and vegetables. Simmer for an additional 10 minutes and then turn off the stove. Stir in lemon juice.

Once the soup was done, SurfWriter Girls Patti and Sunny were ready to serve it in steaming bowls and enjoy the bounty of the autumn season.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Chicken Marsala

A Taste of Sicily

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

SurfWriter Girls recently tried our hand at making one of the most popular Italian dishes of all, Chicken Marsala, which originated in the early 1800s in western Sicily, where Marsala wine is produced.

The wine’s nutty taste with hints of dried fruit gives the dish a flavor that is both sweet and savory at the same time.

Quick and easy to make, the dish is versatile enough to be a fine dining star or casual centerpiece for a relaxed lunch or Sunday brunch.

Chicken Marsala Recipe

Ingredients:

3 boneless chicken breasts (with or without skin, halved), 1 1/2 T. olive oil, 3 1/2 T. butter, 1 onion, sliced thin, 12 oz. mushrooms, sliced thin, 1/2 C. Marsala, 1 C. chicken broth, 2 T. fresh parsley, minced.

Directions:

Season chicken with salt and pepper and cook in a large, heavy skillet with oil and 1 1/2 T. of the butter over medium high heat until chicken is browned. Cook in two batches, if necessary. Remove chicken and place on plate.

In the skillet, leaving 1 T. of the fat from cooking, saute onion and mushroom slices, stirring occasionally. Add Marsala and cook until almost evaporated.

Then add chicken broth and return chicken to skillet and simmer for 15 minutes. Remove chicken again and simmer sauce alone until it is thickened. Then turn off heat and stir in remaining butter and any additional salt and pepper to taste. Spoon mushroom sauce over chicken and sprinkle with parsley.

Serve with pasta and vegetables, sourdough or garlic bread. Serves 6.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Red, White & Blueberries!

On Independence Day and All Summer Long

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

To keep your energy up for 4th of July festivities and all summer long, try SurfWriter Girl Sunny’s special treat she learned to make while living in Switzerland – muesli.

A concoction of whole grains, grated apples, assorted fruits, yogurt and milk, muesli is what Swiss skiers like to eat before heading out to the Alps or after a day on the slopes. It’s a perfect way to jumpstart your day or cap off the night with something delicious.

Sunny’s Swiss Muesli Recipe

Ingredients:

2 C. Swiss Muesli cereal (Familia, Alpen or Bob’s Red Mill, available in the cereal aisle).

4 apples sliced and grated, 16 oz. strawberries, 6 oz. raspberries, 4 oz. blueberries, 20 oz. pineapple chunks (canned), 15 oz. sliced pears (canned). Other fruits you might add include mandarin oranges, sliced peaches, and/or fruit cocktail (15 oz. cans).

32 oz. low-fat vanilla yogurt, 1/3 C. low-fat milk.

Directions:

Pour muesli cereal into a large bowl, add grated apples and other fruits. Mix well. Pour milk and yogurt on top of mixture and fold in, covering all ingredients. Chill muesli in refrigerator. Serve cold in individual bowls. Makes 10 – 12 servings.

With muesli you can make it the way you like, using your favorite fruits or what’s in season. “That’s the beauty of muesli,” says Sunny. “You really can ‘Have it your way!’ So, be creative and have fun with it.”

In fancy Swiss restaurants they serve muesli as a dessert with whipped cream on top.

SurfWriter Girls and SurfWriter Greg think that’s a great idea. We’re ready to spritz on the whipped cream, light the sparklers, and celebrate Independence Day!

Surf’n Beach Scene Magazine

SurfWriter Girls

*****************************************************************

Arroz Caldo Chicken and Rice

Filipino Porridge Is Comfort Food

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

SurfWriter Girl Sunny’s ultimate comfort food is Arroz Caldo – a Filipino porridge also known as “Lugaw” (porridge or congee). Sunny remembers her mother Pat used to make it for her when she was a child.

So, when Sunny’s longtime friend Cynthia Mejia-Giudici gave her this Filipino-American cookbook, she couldn’t wait to try this arroz caldo recipe.

Sunny’s mom Patricia Alorro Magdaug grew up on Panay, an island in the central Philippines, and made arroz caldo for family gatherings. When she came to America as a young bride, the recipe came with her as a memory of home.

This classic Filipino rice dish, which was brought to the Philippines by Chinese immigrants – bringing memories of their own – is like a Chinese congee, but is thicker. It also includes chicken and uses more garlic and ginger.

Arroz Caldo (Lugaw) Recipe:

Ingredients:

2 lbs. skinless chicken bone-in thighs or legs, 1 oz. ginger peeled and thinly sliced, 2 sliced green onions (scallions), 2 cloves garlic, minced, 2 T. soy sauce, 8 c. chicken stock, 1 c. long grain rice (uncooked), salt and pepper to taste.

Directions:

Place the chicken, ginger, green onions, garlic, and soy sauce into a large (4-5 quart) pot.
Pour the chicken stock into the pot and bring the soup to a boil.
Reduce the heat to low-medium and simmer for 20 minutes.
Add the rice to the soup and simmer for another 30 minutes, stirring the rice so that it won’t stick to the bottom of the pan.

The dish is ready when it has a thick, porridge consistency and the rice is tender. When it’s done, season with salt and pepper. Ladle the porridge into bowls and top with chopped green onions (scallions).

Serves 6 and is sure to make lasting memories.

Surf’n Beach Scene Magazine

SurfWriter Girls

*****************************************************************

Burgoo Stew – A Kentucky Favorite

The Winning Ticket!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

To celebrate this year’s Kentucky Derby, horse racing’s premiere event on the first Saturday in May, SurfWriter Girls Sunny and Patti made Burgoo, a Southern stew that’s a Derby Day favorite in Kentucky.

Traditionally made with whatever meats and veggies are on hand, Burgoo dates to the early 1800s and has many regional variations. A popular dish for social gatherings, the guests are often invited to bring their own ingredients to add to the stew.

Depending on preferences, the broth can be thin or thick, with some Burgoo enthusiasts saying, “It should be thick enough to hold up a spoon.”

Burgoo Stew Recipe

Ingredients:

1 1/2 lbs. meat (beef, chicken, pork, lamb or game – a mix of two or more), 1/2 gal. beef broth and 1 gal. chicken broth, 1 oz. Worcestershire sauce, 2 c. diced tomatoes, 1 diced onion, 2 stalks diced celery, 1 green diced pepper, 2 diced potatoes (peeled), 2 sliced carrots (peeled), 1/2 c. peas, 1 c. corn, 1 can kidney beans, 2 tsp. garlic (minced), salt and pepper.

(Note: You can add or substitute other vegetables depending on personal taste and seasonality. In the South okra and lima beans are often included.)

Directions:

Brown meat in a large skillet. Then remove from heat and set aside.

In a large pot saute onion, celery, pepper and carrots for 2 – 3 minutes, then add garlic. Add the chicken to the pot. Then the broths, Worcester sauce, tomatoes, peas, corn and beans with salt and pepper to taste. Bring to a boil. Then simmer for 2 hours.

Serve in bowls with warm cornbread.

Perfect for parties, Burgoo is the winning ticket – for race day or any day! While the Burgoo is simmering, you and your guests can relax and even toast the day with some cool mint juleps.

Surf’n Beach Scene Magazine

SurfWriter Girls

*****************************************************************

Cranberry Pork Chops

A Recipe for Friendship

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girls were looking for a new recipe to make, we ended up turning to something tried and true, this recipe for Cranberry Pork Chops that Patti’s friend Adrienne (Barden) Toth gave her many years ago. The original recipe card, written out by Adrienne, was filed away in Patti’s recipe card box.

Always a hit with Patti’s husband Greg, the recipe turned out just as good as she remembered and was easy to make. We hope that you like it as much as we do.

Cranberry Pork Chops

Ingredients:

6 (or more) pork chops, 1/4 C. flour, 2 Tbsp oil, 1 1/2 C. jellied cranberry sauce, 1 1/4 tsp. orange rind, 3/4 C. crushed pineapple, 2/3 C. water.

Directions:

Flour pork chops and brown in oil in a frying pan on medium heat. Combine remaining ingredients and pour over pork chops. Cover the pan and simmer on low heat for 1 hour (or until meat is tender). Serve with rice or mashed potatoes and a vegetable or salad,

Note: For a new twist, we added a little French Grand Marnier orange liqueur to the sauce during the last ten minutes. The results were tres bon! Proving that a good recipe, like a good friendship, can stand the test of time.

Thanks to Adrienne for many years of friendship!

Surf’n Beach Scene Magazine

SurfWriter Girls

********************************************************

Auntie Mame’s Chili Recipe

A Blockbuster Party Dish!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

For your own special game days, barbeques, picnics, and parties here’s the recipe.

Auntie Mame’s Chili Recipe

Ingredients:

Directions:

Top chili with shredded cheddar cheese and serve with cornbread. Recipe serves 6- 8 and can easily be expanded for a larger group.

Whatever the score, this chili will have your family and friends asking for more! So, let the party begin!

Surf’n Beach Scene Magazine

SurfWriter Girls

********************************************************

Chicken Veronique a Taste of France

A Command Performance Dish

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Famed French chef Auguste Escoffier first created Chicken Veronique in 1903, naming it after a character in the comic opera Veronique that was playing at the Coronet Theater in London. Like the opera itself, the dish was an immediate hit. Best of all for us today, this classic French dish featuring plump, juicy grapes and white wine is easy to make and delicious.

Chicken Veronique Recipe

Ingredients:

6 boneless, skinless chicken breasts (or thighs), 3 Tbsp. butter, 2 shallots, chopped, 3/4 C. white wine, 1 1/2 C. chicken stock, 3/4 C. whipping cream, 1 1/2 C. grapes (green or red), salt and pepper to taste.

Directions:

Season chicken. Melt half of the butter in a frying pan over medium heat and cook chicken 4 minutes on each side until golden. Transfer chicken to a plate, cover and keep warm. In the same pan add the remaining butter and sauté the shallots, stirring frequently. Add wine and bring to a boil, letting it reduce. Then add the stock and let it reduce again. Add whipping cream, bring to a boil, and add the grapes, cooking gently for five minutes. Then slice and plate chicken and pour sauce mixture on top.

Serve with a vegetable or salad on the side. Or add a baguette to give it an extra French touch. Make the dish as elevated or rustic as you like.

Then sit down and take time to savor this simple French dish. As Escoffier said, “The greatest dishes are very simple.”

Surf’n Beach Scene Magazine

SurfWriter Girls

********************************************************

Baked Apples Are Special Fall Treat

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Nothing says fall like apples. Apple pie, apple cider, applesauce and apple crisp. SurfWriter Girls Sunny Magdaug and Patti Kishel can’t get enough fresh, juicy apples. One of our favorite treats of all is baked apples. Simple, sweet and easy to make. Who can resist?

So you can enjoy your own fall treats, here’s SurfWriter Girls can’t miss recipe.

Baked Apples Recipe

An all-American classic, this fall treat will be the apple of your eye!

Surf’n Beach Scene Magazine

SurfWriter Girls

********************************************************

Herb Chicken and Rice

Comfort Food Gourmet

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girls decided to make Herb Chicken and Rice we were surprised to see an advertisement from Gelson’s, the upscale boutique grocery store, showcasing the same meal. Who would have guessed that something so simple could be gourmet?

Herb Chicken and Rice Recipe

Ingredients:

1 lb. boneless, skinless chicken thighs, 1/4 tsp. salt and pepper, 2 T. extra virgin olive oil, 1 yellow onion (chopped), 3 garlic cloves (minced), 1 C. long grain white rice, 1/2 tsp herbs de Provence (crushed), 1 3 ” strip lemon zest, 14 oz can diced tomatoes (Italian seasoning), 1 C. chicken broth, 1 1/2 C. frozen peas and carrots.

Directions:

Season chicken with salt and pepper and cook in a deep skillet with 1 T. oil over med-high heat until browned – about 3 minutes per side. Then transfer chicken to a plate.

Add the remaining 1 T. oil to the skillet and cook onion and garlic until softened. Stir in rice, tomatoes, chicken broth, herbs de Provence and lemon zest. Return chicken to the pan and bring liquid to a boil, stirring constantly and pushing rice down. Reduce heat, cover pan, and gently simmer for 20 minutes until liquid is absorbed and chicken is cooked through. Stir in peas and carrots during the last two minutes.

Delicious, quick, and easy to make, it’s the perfect comfort food dinner.

And you don’t have to dress up to enjoy it!

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Outdoor Cooking with Betty

Cookbook Blast-From-the-Past

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

SurfWriter Girls Sunny and Patti came across this blast-from-the-past Betty Crocker’s Outdoor Cooking with Betty cookbook that reminded us of camping trips from our Girl Scouts days.

Perfect for summer and fall backyard barbecues, camping trips and adventures, this reprinted edition of Betty’s 1961 outdoor cooking classic serves up recipes for anyone longing to fire up the grill or cook stove. Wherever you want to go, Betty says, “the setting can be the porch, patio, park, seashore or stream.”

The book goes over cooking equipment and safety and every kind of outdoor cooking locale. From a fish fry or lobster feast at the shore to camping trips with beef stew or chili con carne, hamper picnics in the park or along a stream with fried chicken or submarine sandwiches, backyard barbecues with chuck steak, hamburgers and hot dogs, grilled lamb chops, shish-kabobs and roast corn.

Add in appetizers and desserts like hush puppies and skillet cornbread, fruit tarts, chocolate brownies and aloha chiffon cake, and you’ll never want to go back inside.

With 200 tried-and-true recipes, Betty’s cookbook will get you cooking with confidence in the great outdoors. Whether it’s her “dinner-in-a-coffee-can” for hikers traveling light or French bouillabaisse seafood soup for those who prefer gourmet dining, America’s best-known cook has it covered.

The 60’s-style artwork and retro recipes will have you longing for simpler times of family, friends and fun singing songs and telling ghost stories around the campfire.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

French Summer Dessert is Easy and Delicious

Vive Les Apricots!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

On hot summer days no one wants to spend too much time baking in the kitchen. But, when you see how easy this French clafoutis (custard) is to make, you won’t be able to resist.

Traditionally made in France’s Limousin region, one of the things that makes this recipe so perfect for summer is that you can use a variety of the fruits in season – apricots, cherries, peaches, nectarines, berries.

Apricot Clafoutis Recipe

Ingredients:

3 Eggs; 1/2 C. Sugar; 1/2 C. Half-and-half; 3 Tbsp Flour

1 1/2 Tbsp Lemon zest; 1/2 tsp Salt

4 Apricots, sliced

In a large bowl, beat the eggs, sugar, half-and-half, and flour together. Blend in the lemon zest and salt. Pour the mixture into a 1 qt. ceramic or glass oven-safe dish. Place the apricot slices on top.

Bake in a 350 degree oven for 30 minutes. After removing the dish from the oven let it stand for 10 minutes to cool. Afterward dust the dessert with powdered sugar.

Whether you’re having a backyard barbeque or a gourmet meal, this refreshing French treat will add a welcome touch of panache to your summer.

Surf’n Beach Scene Magazine

SurfWriter Girls

********************************************************

Smoothies are Summer Soothies

Mixing It Up for A Hundred Years!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If you’re looking to beat the summer heat or have a delicious treat, nothing fills the bill like a cool and frothy smoothie.

SurfWriter Girl Sunny loves to make smoothies that nurture and refresh us – from classic strawberry and banana drinks to healthy blends and exotic tropical concoctions.

The invention of the electric blender in the 1920s made smoothies a popular sensation. And with the growth of home refrigerators and freezers, there was no stopping this drink that lets you be as creative as you want. Just mix it up!

A hundred years later smoothies are still going strong. Peach-Mango, Blueberry-Banana, Cherry-Vanilla, Cucumber-Lime. Avocado, Lemon-Berry, Green Tea, Matcha.

The only limit is your own imagination.

For an energy charge or chilling out with friends,

the smoothie is the purrfect summer soothie.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Vegetable, Beef and Barley Soup

A Dish Fit for a Queen

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

This delicious recipe that SurfWriter Girls found features one of the first grains ever to be cultivated – barley. Originating in Egypt in 5,000 BC, barley is rich in fiber, vitamins and minerals and has one of the lowest glycemic indexes of all grains.

Vegetable, Beef and Barley Soup

Ingredients:

2 Lbs. beef stew meat diced into 1″ cubes, 4 T. vegetable oil, 1 C. chopped onions, 1/2 C. sliced mushrooms, 3 diced carrots, 3 potatoes (diced and soaked), 16 oz. mixed vegetables (frozen), 3/4 C. barley (regular or instant), 1 can (14.5 oz.) chicken broth, 3 C. water, 1/2 t. pepper, 1/2 t. minced garlic, 1/4 t. thyme.

Directions:

Season meat with pepper and saute 5 minutes in a stew pot using 2 T. of oil. Use remaining oil and add onions, carrots, and mushrooms, sauteing for 5 minutes while stirring often. Add garlic and thyme and saute 3 minutes more. Then add chicken broth, water, mixed veggies, potatoes, and barley. Stir and bring to a boil. Cover and reduce heat. Simmer for 1 – 1 1/12 hours.

Note: If using quick barley, add it during the final 15 minutes.

Serve with sourdough bread and you will have a dish fit for Egypt’s Queen Cleopatra herself!

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Scallops and Asparagus Tortellini

An Elegant and Healthy Spring Blend

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

In addition to being delicious, you can savor the fact that scallops are high in protein and low in fat and asparagus is high in antioxidants, fiber, and vitamins.

Scallops and Asparagus Tortellini Recipe

Ingredients:

1 Lb. scallops,1 bunch asparagus (cut into 2″ pieces), 1 pkg. tortellini, salt/pepper to taste, lemon juice and lemon peel (3″strip).

Directions:

After everything is prepared, blend pasta and asparagus in a large serving bowl and toss with the liquid. Top dish with the scallops. Serve with sourdough bread. Then get ready to celebrate spring!

Note: SurfWriter Girls used Buitoni’s durham wheat and spinach tortellini stuffed with ricotta, parmesan, and Romano cheese, which is available in the grocer’s refrigerated section.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Penne From Heaven

Chicken Penne Casserole

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

March is the time to look for a Leprechaun’s pot of gold at the end of the rainbow. It’s also a good time to look for pennies from heaven or, better yet, penne from heaven, another treasure from above that’s delcicious to eat – SurfWriter Girls Chicken Penne Casserole.

The spices blend into a taste that’s simply heavenly.

SurfWriter Girl Sunny loves this dish. “It’s one of my favorites – a complete meal with an Italian flair.”

Ingredients:

1 1/2 lbs. skinless, boneless chicken thighs cut into 1-inch pieces, 1/2 c. diced onion, 1 tsp. each dried basil, oregano and parsley flakes,1/2 tsp. herbes de Provence, salt and pepper to taste, 2 garlic cloves minced.

1 can diced tomatoes (14 1/2 oz.), 1 can tomato paste (6 oz.), 3/4 c. chicken broth, 6 oz. mixed frozen vegetables, 8 oz. sliced mushrooms, 1/2 c. wine, 2 c. shredded mozzarella cheese, 1/2 c. grated Romano cheese, 1 1/2 c. uncooked penne pasta.

Directions:

Saute chicken pieces, onions and seasonings in large saucepan in 1 T. oil. When chicken is brown stir in tomatoes, paste, broth and wine, mixed vegetables and mushrooms. Bring to a boil. Simmer for 15 minutes.

While mixture is simmering cook pasta. When pasta is done, drain and add to mixture. Spoon half of the mixture into a greased baking dish. Sprinkle with half of the two cheeses. Add the remaining mixture and sprinkle with the rest of the cheeses.

Cover the baking dish and bake in 350-degree oven for a half hour. Remove the cover and bake an additional 15 minutes. (Recipe serves up to 8 people.)

Then when you hear it thunder, don’t run under a tree. Just set the table and fill the wine glasses.

There will be penne from heaven for you and me!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Filipino Coffee to Flip For!

Teofilo Coffee Company

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girls Sunny and Patti heard about a new Filipino coffee house in Los Alamitos we had to try it. Sunny likes to brew coffee in a French press coffee maker and experiment with different types of beans. Plus her parents were both born in the Philippines.

Opening the door of the Teofilo Coffee Company we immediately smelled the fresh roasted beans and were pleased to see how bright and inviting the coffee house is. Smiling from behind the counter, Peter Villafane was waiting to take our order and describe the beans and coffee choices, offering us a sample of the day’s blend.

The coffee was smooth and mild. It’s roasted in-house in a hot air roaster that reduces acidity, with beans sourced from the Philippines. When Patti said it was so good she didn’t even need milk, Peter laughed and pointed to the large sign by the door that says: “Now I can drink black coffee.”

In addition to getting our java jolt for the day, we checked out the selection of beans, including Phantom Magician and The Observer, and bought a bag of coffee beans for later.

Something else caught our eye, too – large, purple-colored chocolate cookies that looked like a treat Barney, the purple dinosaur, would go for. Made out of ube, a purple yam that’s popular in the Philippines, the cookies were delicious.

SurfWriter Girls learned that they’ve been growing coffee beans in the Philippines since the mid-1700s when the Spanish explorers introduced coffee to the islands. Now that we’ve tried it, we say it’s definitely something to flip for: “Bring on the cafe ole!”

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Celebration Time is Sangria Time!

A New Year’s Taste of Spain and Portugal

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

New Year’s celebrations are the perfect time to make an iced pitcher of Sangria, the popular red wine fruit punch of Spain and Portugal. Light, delicious and refreshing, Sangria turns anytime into partytime.

Using red wine, just add a mix of any chopped fruit – oranges, strawberries, peaches, apples, pears, pineapple. Some recipes also add sparkling water or brandy. One of the beauties of Sangria is that there are so many different ways to make it.

A welcome refreshment throughout Spain and Portugal, you’ll find Sangria in all the local bars and restaurants. Luckily you can make Sangria at home, too, whenever you’re in a party mood.

To channel that Latin vibe, whether you’re having appetizers or a meal, just stir up a batch and get ready to have a fiesta.

Happy New Year!

Greg, Patti and Sunny

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Bouquet Garni Spices Things Up!

European Cooking Trick Makes Holidays Merrier

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Have you ever bit into a hot chili pepper when you didn’t intend to? Or been surprised by a mouthful of unexpected cinnamon? That’s what happens when seasonings and spices don’t get properly mixed during cooking. And it can really spoil your enjoyment of a dish.

Fortunately, SurfWriter Girls Sunny and Patti have the solution to this problem – just in time for the holidays. It’s one that will turn your culinary creations into cooking masterpieces.

It’s a bouquet garni. A small, cooking bag, or sachet, made of muslin that holds the herbs or spices during cooking and can be removed afterward.

Available at grocery and cooking stores or online, you can get bouquet garni bags in varying sizes in packs from four to a hundred and keep on hand for making soups, stews, sauces, and beverages.

If you don’t have a sachet available, SurfWriter Girl Patti’s husband Greg Kishel has a substitute that comes in handy. An empty teabag. When he’s making spiced, hot apple cider he puts the whole cloves in the tea bag to keep them separate from the cider.

By separating the spices this way, the only taste surprises your guests will get are how delicious the food is.

And your family and guests will be thankful that you did.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Enter the Dragon Fruit

Asian and Latin Sweet Treat

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girl Sunny was given a dragon fruit by a friend she and Patti were excited to try it.

We knew that the exotic-looking fruit with a delicate sweet taste is popular in Southeast Asia and Latin America where much of the fruit is grown.

High in vitamin C and antioxidants, it’s often said to be a superfood.

The most common way to eat dragon fruit is raw. Just slice it in half and eat the flesh with a spoon. That’s what SurfWriter Girls did.

Yum! Smooth and creamy, like eating gelato.

If you want to save the other half, cover it in wrap and store in the fridge. It will taste even sweeter the next day.

You can also add dragon fruit to salads and smoothies. Or next time you’re barbecuing, put it on the grill.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Romanian Meatball Soup

An Encore Performance Dish

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Sunny knows the perfect soup to make on a fall day – Romanian Meatball Soup with Vegetables, a recipe she got from a member of the Romanian Ballet Company, who made the soup for her.

It’s a popular dish at the Romanian beach resorts on the Black Sea, especially during the fall and holiday season.

Romanian Meatball Soup with Vegetables

Ingredients:

Meatballs:

1 lb. ground beef or turkey, 1/8 cup of uncooked rice, 1 T. chopped parsley, 1 T. minced onions, 2 garlic cloves minced, salt and pepper to taste.

Soup:

1 T. vegetable or olive oil, 1 chopped onion, 3 cloves of garlic, 32 oz. broth beef or chicken, 3 cups of water, 1/4 cup of red or white wine, 1/2 t. Italian seasoning, 1/2 t. Herbs de Provence, 1 t. fresh parsley or 1/2 t. dried parsley, 2 bay leaves, 1/2 t. sage, salt and pepper to taste, 3 cups fresh or frozen mixed veggies, 1T. of lemon juice.

Directions:

Combine the meatball ingredients, making each meatball about the size of a teaspoon. Then set aside.

Prepare the soup by sautéing the onions in oil in the soup pot. When the onions are transparent, stir in the minced garlic. Add the broth, water, wine and seasonings and bring the soup to a boil. Then add the uncooked meatballs into the boiling broth. Bring everything to a boil again and then simmer for 1/2 hour.

After that, add the mixed vegetables and continue simmering, stirring occasionally, until the meatballs are cooked thoroughly and the rice is soft. At the very end of cooking stir in the lemon juice.

Serve with warm sourdough bread. And to really be en pointe, add a glass of wine.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Couscous Has Mediterranean Flavor

From the Casbah to Your Kitchen!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girls wanted to make a dish with a Mediterranean flavor we decided to make something we had never tried before – couscous – a traditional North African dish made of couscous crushed durum wheat or barley.

We soon discovered that there are many ways to make couscous and were surprised at how quick it was to put everything together.

Experimenting with the different Middle Eastern flavors, Patti was reminded of the trip she and her husband Greg took to Tangier, Morocco, on the Strait of Gibraltar.

Everything was so colorful and vibrant – from the handmade rugs to the tiled buildings with the geometric patterns, keyhole arches and pointed minarets.

From the top of Gibraltar’s famous rock peak, you can see across the strait to Morocco and encounter Gibraltar’s well-known Barbary Apes – friendly monkeys that like to meet the tourists. They say that as long as the apes are on Gibraltar the territory will remain under British rule. Otherwise, it would revert to Spain. As you can imagine, the apes are well taken care of.

For a taste of the Mediterranean, try this simple and flavorful recipe.

Mediterranean Chicken and Vegetable Couscous

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into pieces, 16 oz. frozen mixed vegetables, 1 pkg. couscous mix with seasoning, ½ c. raisins, 1 ¼ c. water, 1 Tbsp. butter or margarine.

Directions:

In a large skillet heat butter on medium-high heat. Add chicken and cook for 3-5 minutes until no longer pink. Add water, vegetables and seasoning packet and bring to a boil. Then stir in the raisins and couscous and remove from the heat. Cover the pan and let stand for about 5 minutes. Then fluff mixture with a fork.

To give the dish even more Moroccan flavor, substitute curry (to taste) for the herbs and spices. When the dish is ready, serve with falafel or flatbread and you will feel like you are dining in the casbah.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Salmon on the Menu

A Taste of the Pacific Northwest

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

SurfWriter Girls Sunny and Patti both have ties to the Pacific Northwest so when Sunny’s friend from childhood, Cyn Mejia-Giudici, who lives in Seattle, sent us some SeaBear smoked Coho Salmon we were excited.

We couldn’t wait to come up with a recipe to showcase this fish that is abundant in the coastal waters from Canada to Oregon.

Patti was particularly excited about the salmon because her stepfather Henry Smith, who lived on Canada’s Vancouver Island, invented the Henry Smith Special Spoons – the first plastic fishing lures used to catch salmon.

Turning his idea for the bright, colorful lures into a successful business, Smith, a former logger, was renowned in fishing circles and got letters from countless people telling him about all the fish they had caught using his lures.

After giving it some thought, the dish we decided to make is one you can have for breakfast, lunch or dinner. With just a few ingredients and a short cooking time, it’s a Dutch Baby, or German pancake. Light and airy, it’s similar to a large popover or Yorkshire pudding.

Dutch Baby Pancake Topped with Smoked Salmon

Ingredients:

1/2 cup milk, 1/2 cup flour, 3 eggs, 1 Tbsp. butter or margarine, 1/2 tsp. salt, 1 Tbsp. dill, 1 Tbsp. parsley, 1 tsp. lemon zest, 4-6 oz. smoked salmon, 1/2 cup sour cream, 2 Tbsp. red onion, thinly sliced.

Directions:

Blend milk, flour, eggs, butter, salt, dill, parsley and lemon zest in a blender for 30 – 40 seconds, until smooth. Stir with a spoon and pulse one more time. Then pour mixture into a greased oven safe pan, cast iron skillet or baking dish and bake in a preheated oven at 425 degrees for 15 minutes. When done top the pancake with the smoked salmon, sour cream and onion slices, cut into wedges and serve. This dish makes enough for 4 – 6 persons.

This sumptuous pancake is sure to reel in everyone to the table. And they will be glad that you babied them.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Sauce Up Your Life!

Sea of Fish Sauces To Choose

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Fish sauces have been adding flavor to foods around the world since they began being transported and traded along the Silk Trade route between Italy and Asia a thousand years ago.

A staple of Southeast-Asian cuisine, fish sauce can be used in everything from soups, salads and entrees to even desserts and cocktails. To add this savory taste of ocean freshness to your favorite dishes, all you need is a little ingenuity and the right ingredients.

SurfWriter Girls Sunny and Patti just recently started exploring the multitude of taste options offered by these amazing sauces when Patti’s sister Eileen Ferris recommended this book she found, The Fish Sauce Cookbook.

The cookbook not only has the inside scoop on an international array of fish sauce brands, but shows you how to make your own homemade fish sauces and prepare beautiful dishes to showcase them.

Thai seafood chowder. Vietnamese meatballs. Kimchi stew. Marinated grilled short rib. Rice-seared red trout. Coconut Buddha’s hand sundae. Or this Hanoi High Five cocktail.

The culinary options are endless with a sea of sauces waiting for you to discover.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Broccoli-Cauliflower Chicken Casserole

Packs Perfect Punch of Protein and Fiber

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

To gear up for the new year, SurfWriter Girls found a Broccoli-Cauliflower Chicken Casserole that packs the perfect punch of protein and fiber and vitamins and minerals.

Broccoli and Cauliflower are both considered “superfoods” because they are low in calories and loaded with nutrients and antioxidants. Broccoli, which is high in iron, potassium and calcium, has lots of vitamin B. Cauliflower has the same plus vitamin C.

Easy to make, we used frozen broccoli and cauliflower to cut down on the prep time. Then, when everything was ready to cook, we just let the slow cooker do the work.

Broccoli-Cauliflower Chicken Casserole

Ingredients:

2 lbs. boneless, skinless chicken (breasts or thighs) cut into 1″ pieces, 16 oz. cauliflower florets (frozen),16 oz. broccoli florets (frozen), 8 oz. sliced fresh mushrooms,1 large onion chopped, 2 medium carrots chopped, 1c. chicken broth, 4 oz. softened cream cheese, 2 T. olive oil, 2 tsp. sage, salt and pepper, 1 c. shredded cheddar cheese.

Directions:

Combine chicken and vegetables in a 6-qt slow cooker. Whisk broth, the cream cheese, oil and spices together and pour over the mixture. Sprinkle with cheese and cook on low while covered for 4 – 5 hours until chicken is tender.

Serve with rice. Hearty and delicious, this chicken and veggie dish serves 8 – 10.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Pancit Holiday Memories

A Taste of Home

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

In memory of SurfWriter Girl Sunny’s mom Patricia Alorro Magdaug SurfWriter Girls made pancit together. This classic Filipino dish is a holiday celebration taste of home for Sunny and a delicious treat for anyone who sits around the table to enjoy it.

The cooking time is relatively fast, but the dicing and slicing takes time so you might want to prepare some of the ingredients the day before and have them ready.

Sunny’s Pancit Canton

Ingredients:

Directions:

The pancit noodles look like a big bird’s nest when you put them into the wok, but they quickly cook down and blend in with the chicken and vegetables mixture.

Note: You can find pancit noodles at a grocery store that carries Asian specialties. Or do what we did, and order the noodles online.

When the dish is ready, plate it and garnish with sliced hard-boiled eggs. Serve with steamed rice on the side

A popular Filipino party food, Sunny remembers “my mom taking pancit to celebrations with family and friends.” It’s sure to put you in a festive mood during the holidays… even if the party is just your immediate household.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Mushroom Soup has Fall Flavor

Catch the Cremini Craze!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

SurfWriter Girls were inspired to make homemade mushroom soup for the first time after Patti got a big carton of beautiful Cremini mushrooms. “They looked so big and luscious, we went crazy over them and just had to make mushroom soup,” says Patti.

The peak season for harvesting Cremini mushrooms is in the fall and winter when the weather is cool and damp. So, you should be able to find these flavorful mushrooms at the grocery store now. Creminis are worth looking for because they have a nutty taste and twice the flavor of white mushrooms.

Cremini Craze Soup Recipe

Cut 6 – 8 green onions into 1/4-inch pieces. Place in an oiled pan with 2 cloves of minced garlic, coarse salt, and pepper (to taste) over medium heat. Add 3 – 4 cups sliced Cremini mushrooms and cook until the mushrooms are tender. Add 20 oz. chicken broth and 1 can (12oz) evaporated milk and stir together.

Simmer on low heat for 10 minutes. Then puree the mixture with a hand mixer and ladle into bowls.

SurfWriter Girls added some white wine to the soup during the cooking process and additional sauteed sliced mushrooms to the soup after pureeing. Top the bowls with extra pieces of green onions and serve with bread or rolls.

This definitely will put an abundance of flavor into your fall.

Surf’n Beach Scene Magazine

SurfWriter Girls

**********************************************************************

Smoothies are Soothies

Mixing It Up for A Hundred Years

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If you’re looking to beat the heat or have a treat, nothing fills the bill like a cool and frothy smoothie.

SurfWriter Girl Sunny loves to make smoothies that nurture and refresh us – from classic strawberry and banana drinks to healthy blends and exotic tropical concoctions.

A hundred years later smoothies are still going strong. Peach-Mango, Blueberry-Banana, Cherry-Vanilla, Cucumber-Lime. Avocado, Lemon-Berry, Green Tea, Matcha.

The only limit is your own imagination.

For an energy charge or chilling out with friends,

the smoothie is the purrfect soothie.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Roasted Vegetables Add Color!

Summer’s Simple Pleasure

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Roasted vegetables are a great addition to any meal – or can be a meal in themselves.

Vibrant, colorful and delicious, roasted vegetables are quick and easy to make. And summer vegetables – like zucchini, summer squash and bell peppers – only take 15-20 minutes in the oven.

Sunny used zucchinis, green and red bell peppers, and grape tomatoes. “Just cut up the vegetables into bite-size pieces and lay them on a baking pan lined with parchment paper. Drizzle cooking oil on top of the veggies to cover them. Season with salt and pepper and any other seasoning you like. For a change of pace, I added a few drops of Outerbridge’s sherry peppers sauce, which comes from Bermuda,” says Sunny.

“For the best results, make sure the veggies aren’t crowded too close together on the pan or they will steam, rather than roast. Then bake in the oven at 425 degrees for 15-20 minutes.”

When the veggies are done, serve and enjoy! Even the pickiest eaters will like this simple pleasure of summer.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Summertime is Sangria Time!

A Taste of Spain and Portugal

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Summer is the perfect time to make an iced pitcher of Sangria, the popular red wine fruit punch of Spain and Portugal. Light, delicious and refreshing, Sangria turns anytime into partytime.

A welcome refreshment throughout Spain and Portugal, you’ll find Sangria in all the local bars and restaurants.

To channel that Latin vibe, whether you’re having appetizers or a meal, just stir up a batch and get ready to have a fiesta.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Jazzy Scrambled Eggs

Eggsactly What You’re Looking For

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Looking for something easy to make with the things you have on hand? SurfWriter Girls Sunny and Patti have eggsactly what you’re looking for. An egg scramble.

Inspired by what Julia Child did with a French omelet, we decided to see what we could do to jazz up a scrambled egg.

The egg has been called “nature’s perfect food” and we agree. Using an egg, you can always come up with something good to eat – for breakfast, lunch and dinner. All you need is a little ingenuity and a frying pan.

Just whip some eggs, milk and seasonings together and scramble with whatever ingredients you have on hand – spinach, asparagus, assorted vegetables, cheese, sausage – anything you like.

Serve with a bagel, fruit, hash browns, or other side dish, and you have a colorful and nutritious meal big enough for one or your whole household.

So, what are you waiting for? Get ready to jazz things up!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

At Home Cooking with Julia Child

French Omelet Tour de Force

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

With everyone at home and looking for ways to pass the time, SurfWriter Girls Sunny Magdaug and Patti Kishel have been watching TV episodes of The French Chef with Julia Child.

The show, which first aired on PBS in the 1960s, brought French cooking to America. Julia Child made French cooking look easy and accessible to all from her TV show kitchen, showing people how to do elegant cooking at home and still have time to spend with guests.

The wife of an American diplomat living in Paris, Child was one of the first women to study at the famed Cordon Bleu cooking school. Combining extraordinary cooking skills with a down-to-earth style, through her TV shows and cook books she entertained and didn’t intimidate her audience.

Child showed that even an omelet could be the epitome of elegance and simple sophistication when cooked the French way.

It begins with lightly whisking two or three eggs in a bowl and adding salt, pepper, or herbs to taste. Then you pour the mixture into a skillet with hot butter “just as it’s starting to foam” and shake the pan and stir the eggs briefly with a fork until they start to coagulate.

Then, instead of folding the omelet on itself, she pushes it to the side of the pan and rolls it perfectly off the skillet to the plate – a French cooking technique she shows over and over again, demonstrating how easy it is. This “makes it soft and creamy on the inside and not hard and rubbery,” says Child.

Child also shows how she adds fillings – such as ham, cheese, or herbs – on top of the omelet after making a slice down the length of it. The filing can be anything that you can imagine would taste good.

Seeing Child’s demonstration, inspired SurfWriter Girls to make our own French omelet using her techniques.

Sunny layered feta cheese, shredded cooked chicken, peas with cubed carrots and topped it off with cheddar cheese.

SurfWriter Girls thought it was light and heavenly – a taste of France!

Bon Appetit!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Maple Dijon Chicken

Seasonal Syrup Adds Taste!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

It’s maple syrup season! The traditional time for tapping maple syrup is from February to mid-April – when the sap flows from the trees.

Produced in all the New England states and Eastern Canada, maple syrup isn’t just for pancakes. It can be used to make this delicious chicken recipe that SurfWriter Girls came up with for you.

Maple Dijon Chicken

Ingredients:

Directions:

Serve with rice or risotto.

This North American classic dish will warm up your cold evenings.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Put Pinto Beans Into the Picture

For a Healthy New Year

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If one of your New Year’s resolutions is to eat healthy, then Pinto Beans – those pink beans with the artistic Jackson Pollock spots – are just what the doctor ordered!

When SurfWriter Girl Sunny Magdaug got some pinto beans from a neighbor she decided to make something new and came up with this healthy dish that includes rice, mixed vegetables, and ground turkey.

“I hadn’t cooked with pinto beans before and was surprised to learn how healthy they are,” says Sunny. “They’re loaded with fiber – a cup has 15 grams – which helps to lower cholesterol and protect your heart. Add in copper and iron for energy, and you’re all set.”

Sunny came up with this easy recipe. The fun thing about it is that you can improvise and include whatever you have on hand.

Pinto Beans Improv

Ingredients:

2 C pinto beans, 2/3 C cooked rice, 1 lb. ground turkey, 2 C chicken broth, 1 med. onion diced, chopped vegetables (such as broccoli, cauliflower, carrots), 1 28 oz. can whole plum tomatoes, 1 can corn, salt, pepper and garlic.

Directions:

Boil pinto beans in water for two minutes. Let beans sit for two hours (This can be done the day before if you want.) and then drain them. Saute onions and garlic in 2 tbsp. oil. Add ground turkey and brown. Then add plum tomatoes and chicken broth, followed by beans and rice and other vegetables. Season to taste.

Then relax and enjoy this latest recipe from SurfWriter Girls Kitchen!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Marvelous Mashed Potatoes

Comforting at Holidays – Or Anytime!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If you’re looking for the perfect comfort food or holiday side dish, mashed potatoes is the one. SurfWriter Girl Sunny has turned this dinner classic into a tour de force that’s rich and delicious.

One of the secrets to her recipe is that, like famed cookbook author Julia Child, Sunny doesn’t skimp on the butter. “I use a whole stick of salted butter,” says Sunny, making no excuses. “With mashed potatoes it’s a time to indulge.”

Sometimes Sunny kicks her potatoes up a notch by adding sour cream instead of milk.

Another tip for perfect mashed potatoes comes from SurfWriter Girl Patti’s husband Greg: “When you slice the potatoes, slice them thin so that they cook faster.”

To make your own Marvelous Mashed Potatoes, here’s Sunny’s recipe.

Marvelous Mashed Potatoes Recipe

Ingredients:

4 medium potatoes peeled and sliced, 1/3 c. milk (or 1/3 c. sour cream), 1 stick butter, 2 tsps. salt, 1/2 tsp. powdered garlic, pepper to taste, 1/2 tsp. parsley flakes.

Directions:

Boil potatoes with salt in pot of water. When potatoes are soft remove from heat and drain most of the water, leaving some in the bottom of the pot. Mash the potatoes with a potato masher, then add other ingredients and whip with a spoon.

Serve the potatoes with your main dish. Then sit back and wait for the compliments.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Herbes de Provence

The Iconic Spice of France

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When it comes to cooking, SurfWriter Girl Sunny is always searching for that special recipe or ingredient that will turn an everyday meal into something gourmet.

Looking to France for inspiration, she found a magical mix of herbs that’s perfect for jazzing up fish, meat and vegetables – herbes de Provence.

Originating in Southeast France near the glamorous Cote d’Azur coast and Swiss Alps, herbes de Provence is from the Provençal region known for its high-quality rosé wines and fragrant lavender flowers used in perfumes and sachets.

Though mixtures can vary, the traditional blend is made up of savory, thyme, marjoram, rosemary, oregano, and lavender.

Just the thing to add to fall stews and soups, you can find herbes de Provence at grocery and gourmet stores.

Or make your own blend with herbs from your garden…and you will feel like you’re in Provence.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Strawberry Bread

Perfect for Sharing

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

With the prices of strawberries so low now SurfWriter Girls couldn’t resist making this recipe for strawberry bread that Patti had filed away.

Quick and easy to make, we divided up the work with Sunny sifting the flour and beating the egg whites and Patti blending the ingredients.

Strawberry Bread Recipe

Ingredients:

1 c. fresh strawberries, crushed, 1/2 c. butter or margarine, 1 c. sugar, 1/2 tsp almond extract, 2 eggs, separated, 2 c. flour, 1 tsp baking powder, 1 tsp soda, 1 tsp salt.

Directions:

Cream butter, sugar, almond extract and egg yolks in mixing bowl. In separate bowl sift together flour, baking powder, baking soda and salt. Add flour mixture and crushed strawberries to the creamed ingredients. Beat the egg whites until stiff and fold into the mixture. Pour mixture into a 9×5 greased loaf pan and bake at 350 degrees for 50 – 55 minutes.

Done in less than an hour, this strawberry bread is fun to make with a friend and delicious to share.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Louisiana Fruit Cobbler

A Summer Southern Treat

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Summertime, when the living is easy, is the perfect time for an easy-to-make fruit cobbler.

This Louisiana Fish Fry Fruit Cobbler Mix that SurfWriter Girls found gives you a delicious homemade cobbler without having to spend a lot of time in the kitchen.

When the temperature is sizzling, it’s a summer short-cut that really delivers! Make it with apples or peaches, like we did. Or other kinds of fruit, either fresh or canned.

Louisiana Fruit Cobbler Recipe

Cooking directions:

Preheat oven to 375 degrees F. Melt 4 tbsp butter or margarine in a saucepan. Pour into 9″ x 9″ baking dish.

Combine cobbler mix with 2/3 c. milk and stir until smooth. Pour into baking dish, then top with 15 oz. can of fruit (including juice). If using fresh fruit, increase milk to 3/4 c.

Bake 40-45 minutes or until golden brown.

Serve warm, topped with a scoop of vanilla ice cream and whipped cream.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Olive Oil & Maple Quick Bread

A Vegan Summer Delight!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

With the active summer season here, SurfWriter Girls wanted to find a healthy quick bread recipe to keep us going.

Shape magazine had just what we were looking for – this Vegan Olive Oil and Maple Quick Bread recipe by Genevieve Ko.

It’s perfect for breakfast or an energizing snack. Light and delicious, you don’t have to be vegan to enjoy it.

Vegan Olive Oil & Maple Quick Bread Recipe

Ingredients

1/2 cup extra virgin olive oil, 2 cups white whole wheat flour, 2 tsps baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup pure maple syrup, 1 cup fresh orange juice, 1 Tsp cider vinegar.

Directions

Preheat oven to 350 degrees and lightly coat sides and bottom of a 9 x 5-inch loaf pan with oil and flour. Whisk flour, baking powder, baking soda and salt in a large bowl. In a medium bowl blend olive oil, maple syrup, orange juice and vinegar. Make a well in the dry ingredients and pour wet ingredients into it. Whisk the dry and wet ingredients together until smooth. Then pour into baking pan. Bake 45 to 50 minutes. When done let cool in pan.

You can eat it plain or with jam or honey. Either way, it lets you have your cake and diet, too!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Macaroni Cheeseburger

An All-American Classic

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

This Macaroni Cheeseburger recipe that Sunny came up with is an all-American classic, combining those favorites mac and cheese and a cheeseburger into one delicious dish. You can serve it on Memorial Day Weekend, the 4th of July and all summer long.

Quick and easy to make, it’s one of Patti’s husband Greg’s favorite meals.

Macaroni and Cheeseburger Recipe

Ingredients:

2 Tbsp. olive oil, 1 cup chopped onions,1 lb. lean ground beef’, 24 oz. pasta sauce or spaghetti sauce, 1 cup water, 8 oz. sliced mushrooms,1 cup elbow macaroni, 1 cup shredded cheddar cheese.

Directions:

In a large skillet on medium-high heat combine olive oil, onions and ground beef. Cook until meat is done. Add the sauce and water with mushrooms and simmer covered for 5 minutes. Add the macaroni and bring liquids to a boil. Then cover and simmer an additional 10 minutes, stirring occasionally, until macaroni is cooked. Then mix in the cheese.

Whether you serve this as the star attraction or a side dish, it’s sure to have everyone asking for more.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Good Strawberries! Good Friends!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Our friend Barbara Ramsey knocked on the door with a delicious spring surprise.

A plate of fresh strawberries dipped in chocolate!

Large and lush, the bright red strawberries were picked that same day at nearby Tanaka Farms in Irvine.

“Eat them tonight,” Barbara said, “while they’re still juicy and fresh.”

Without needing to be told twice, we enjoyed every bite, savoring the sweetness of the berries and the joys of friendship.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Penne From Heaven

Chicken Penne Casserole

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Want to put some flavor into your life? Then try this Chicken Penne Casserole. The spices blend into a taste that’s simply heavenly.

SurfWriter Girl Sunny loves this dish. “It’s one of my favorites – a complete meal with an Italian flair.”

Ingredients:

Directions:

Cover the baking dish and bake in 350-degree oven for a half hour. Remove the cover and bake an additional 15 minutes. (Recipe serves up to 8 people.)

Then when you hear it thunder, don’t run under a tree. Just set the table and fill the wine glasses.

There will be penne from heaven for you and me!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Valentine’s Day Labor of Love

Bread Pudding Warms the Heart

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Amid all the flowers, candy and gifts for Valentine’s Day, making this special treat is sure to put your Valentine in the mood for romance – Bread Pudding. Sweet and delicious, it’s a comfort food and labor of love that says how much you care.

SurfWriter Girl Sunny Magdaug made this for Patti and Greg because she knows it’s one of Patti’s favorite desserts.

Sunny’s Bread Pudding

Preheat oven to 350 degrees. Put 6 raisin bread slices broken up into pieces in an 8″x8″ baking pan. Melt two T. butter and pour it on top of the bread pieces.

In a medium-size bowl combine: 4 eggs beaten, 2 c. milk, 3/4 c. sugar, 1 tsp. vanilla, 1 tsp. cinnamon. Blend ingredients with an electric beater and pour mixture over bread pieces. Lightly push down bread pieces in the mixture in the pan.

Bake for 45 minutes or until top springs back.

Garnish with whipped cream for a romantic dessert! Serve with sparkling Champagne or gourmet latte.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

**********************************************************************

Sunny’s Rainy Day Pot Roast

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

On cold, rainy days nothing warms you up better than a homemade pot roast and crunchy, hot sourdough bread.

When the weather report said four straight days of rain ahead – in sunny SoCal, no less! – SurfWriter Girl Sunny Magdaug was ready with this delicious pot roast dish that is large enough to feed the whole family (6 to 8 people) or a roomful of your surfing buddies.

Sunny’s Rainy Day Pot Roast

Ingredients:

3 to 4 lbs. Meat (chuck, brisket or round steak), 5 to 6 new potatoes cut into quarters, 3 to 5 onions sliced, 1 lb. baby carrots, 8 oz. sliced mushrooms, 1 can (14 1/2 oz.) beef broth, 1/4 c. red wine (optional), 3 tsps. each salt, pepper and garlic powder (divided in half), 1 tsp. paprika (divided). (Adjust seasonings to taste.)

Directions:

Brown the meat on both sides in 1 T. vegetable oil. Place in crock pot and season with one half of divided spices. Put potatoes and onions in separate bowl and season with remaining spices. Add these to meat along with carrots and mushrooms. Pour in broth and wine. Cover pot and cook on high for 4 to 5 hours or until beef is tender.

After you’ve done the initial prep work, just let the clock do the rest as the meat and vegetables cook.

Then, when the rains start, stack the wet umbrellas and surfboards by the door, get comfy by the fireplace or in front of the TV, and enjoy some rainy-day comfort food.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

****************************************************************************

Fine Dining – Surfer Style

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

During the holidays everyone has their thoughts not just on family, but on food. For surfers food is definitely a key part of life – the exclamation mark on days spent catching waves.

Just ask Jim Kempton, author of First We Surf, Then We Eat, a compilation of his favorite surf spots and recipes – 90 in all – gleaned from a lifetime of chasing waves around the world. With easy-to-follow recipes and beautiful photos, the book walks you through the steps of making dishes ranging from Korean Short Ribs to Moroccan Grilled Lamb.

Kempton, a former editor at Surfer Magazine and the president of the California Surf Museum in Oceanside, loves good food almost as much as surfing. And he’s been lucky enough to enjoy both, traveling from Mexico to South America, Europe, Asia, and points beyond.

Whatever the surfing conditions, one thing was sure – at the end of the day there would be something good to eat. Kempton and his surfing buddies either cooked up something themselves or would find a spot where they could get a taste of the local flavors.

So, along with turkey and all the trimmings, get ready to settle back and enjoy this ode to fine dining – surfer style!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

What’s Up, Doc?

Garlic Parmesan Roasted Carrots

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Do you ever end up with too many vegetables in the fridge and don’t know what to do with them?

When SurfWriter Girl Sunny Magdaug saw all the carrots she had in the fridge and didn’t want them to go bad she decided to make them into this quick and easy Garlic Parmesan Roasted Carrots dish.

Garlic Parmesan Roasted Carrots

Ingredients:

16 oz peeled carrots, 1/4 C olive oil, 2 cloves minced garlic, 3 T. grated Parmesan cheese, 1 T. parsley flakes.

Directions:

Mix garlic and olive oil together, Then coat carrots with the mixture and arrange on a baking sheet covered with parchment paper. Bake at 400 degrees for 15 minutes. Sprinkle with Parmesan cheese and bake another 10 minutes. Top with parsley and serve hot.

This carrot dish is great as a side dish or appetizer. For an easy lunch – “and a change of pace from sandwiches” – Sunny paired it with pasta shells in creamy cheese sauce.

Who knows what you can come up with?

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Blueberry Pancakes – Born in the USA!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Blueberries are one of the world’s most popular fruits – second only to strawberries! And they’re one of the healthiest with high levels of antioxidants that help combat damage to cell structures and DNA.

One of the few fruits native to North America, blueberries can be cultivated year-round or picked from wild bushes.

SurfWriter Girl Patti’s husband Greg Kishel knows this firsthand because he used to gather huckleberries (part of the blueberry family) when he was growing up in Northeast Pennsylvania

Greg and his parents and brother Joe had a favorite spot in the Poconos Mountains near Bear Creek off SR 115 where the best berries grew. “My dad gave each of us a can that we attached to our waists, so our hands were free, and we filled the cans with berries,” Greg remembers.

Blueberries are delicious by themselves or as an ingredient in your favorite foods. Greg uses them to make blueberry pancakes.

So, for everyone who told us how much you liked Greg’s corn pancakes recipe, here’s another pancake recipe for you.

Greg’s Blueberry Pancakes Recipe

Ingredients:

1 C. flour, 3/4 C. blueberries, 3/4 C. milk, 1 egg, 1 tsp. cooking oil, 1/4 tsp.baking powder, a couple drops of vanilla, a dash of salt.

Directions:

Combine ingredients in blender. Blend until mixture is thin enough to pour easily. Pour mixture into hot skillet to make pancakes.

Garnish pancakes with additional blueberries and powdered sugar.

Whether you gather your blueberries out in the wild or the grocery store, everyone will hound you for more of these All-American pancakes.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Enjoy this Summer Sidekick

Coleslaw Goes with Everything!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

What’s the perfect side dish to serve at summer barbecues and picnics? Coleslaw – the ideal sidekick to buddy up with everything from hamburgers and hot dogs to fried chicken and steak.

Everyone liked SurfWriter Girls Sunny Magdaug and Patti Kishel’s Ground Beef and Cabbage recipe so much that we roped in this coleslaw recipe to share with you courtesy of Patti’s husband Greg.

Greg’s Coleslaw Recipe

Ingredients:

6 C. shredded cabbage, 1 – 2 C. shredded carrots, 3/4 C. mayonnaise, 2 T. sugar, 1 1/2 T. lemon juice, 1 T. vinegar, salt and pepper to taste.

Directions:

Shred cabbage and carrots and combine in bowl. Add remaining ingredients and blend. Cool in refrigerator.

Quick and simple to make, this coleslaw will be ready for your summer roundups in minutes.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Summertime is Strength-Building Time!

Put Cabbage on Your Training Table

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Summer activities – from surfing and paddleboarding to skateboarding and biking – all take strength. For a super food that builds super strength, the cabbage is king!

SurfWriter Girls Sunny Magdaug and Patti Kishel learned that cabbage is low in calories, fat, and cholesterol and rich in vitamin K, which promotes bone strength. Plus it has anti-inflammatory properties and is loaded with vitamin C, which stimulates collagen production and can help boost the immune system.

You’ll love how versatile cabbage is. You can use it in a main dish or appetizer, in a soup or salad. Hot or cold, baked, sauteed, stuffed or shredded, cabbage is up to the task.

This recipe for Ground Beef and Cabbage, which only needs a few ingredients, is quick and easy to make and can feed your whole tribe.

Ingredients:

1 lb. ground beef, 1 head of cabbage, 1 can (14 1/2 oz.) diced tomatoes and juice (or use 3 fresh tomatoes), 1 can (6 oz.) tomato paste, 1 sliced onion, 1 T. Italian seasoning mix, salt and pepper to taste. (Note: SurfWriter Girls added 1 T. herbes de Provence and used red onions to add some sweetness to the dish.).

Directions:

Finely chop cabbage and combine with tomatoes and juice, tomato paste, onion, Italian seasoning, salt and pepper in a pot over low heat. Bring to a simmer, then add the ground beef to the mixture. Cover the pot and cook on low heat for 45 minutes, stirring occasionally, until the ground beef is cooked and the cabbage is tender. Serve with rice and/or a salad.

And, after you’ve eaten, you’ll have the strength to do anything!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Wine is Waiting to Be Discovered

It’s Time to Pull the Cork!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

For decades Paul Masson’s advertising slogan told people its wines were ready to be enjoyed. The same goes for the wines in your wine rack at home.

With spring representing a time of new beginnings, now’s the perfect time to get out some of those bottles you’ve been saving for a special occasion and pull out the corks to see what’s inside. Maybe you brought back a bottle from a surfing trip or vacation. Or when you were wine-tasting in Napa Valley.

Gifts from friends or that bargain bottle you bought on impulse at Costco.

SurfWriter Girls Sunny Magdaug and Patti Kishel decided to see what Patti and her husband Greg had in their wine rack. There were some real finds.

Like these wines Patti and Greg got on a trip to Australia. Spanish Sangria just right for a fiesta. Chocolate wine from Holland and Callaway’s raspberry wine – perfect for dessert.

These Ascension Cellars wines from Central California where Patti and Greg know the winemaker.

And how about this ginormous bottle of Chalone Vineyards Pinot Noir 1993 from San Francisco? It’s definitely time to open this one!

What’s in your wine rack? That bottle you’re saving could be a great wine to remember…or vinegar more suited to a salad. You won’t know what’s in the bottle till you pull the cork! Cheers!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Strawberry Mousse

Yeah! Yeah! Yeah!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Strawberry season is here! Prices are down and the fruit is fresh and fabulous. So, what could be a better way to celebrate spring than with a fresh Strawberry Mousse?

Sunny was looking through a favorite cookbook of hers, Linda McCartney’s Home Cooking, which is filled with healthy recipes. In the dessert section she found this delicious strawberry mousse recipe.

Paul McCartney’s Beatles’ muse and member of Wings, Linda McCartney liked healthy recipes that were quick and easy to make for a Band on the Run.

Linda McCartney’s Strawberry Mousse Recipe

Ingredients:

16 oz. ripe strawberries, 2 C. powdered sugar, 1 1/2 C. whipping cream, 1 tsp. vanilla extract

Directions:

Mash the strawberries in a bowl and mix in the powdered sugar. In a separate bowl, whip the heavy cream with a beater until it forms peaks. Then fold the strawberry mixture into the whipped cream and stir in the vanilla extract. Chill in refrigerator for 30 minutes.

Make this strawberry mousse and you’ll see why it was a Beatles’ fav. It will have everyone singing “Yeah! Yeah! Yeah!”

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

One Potato, Sweet Potato

Fast and Easy, Nutritious and Delicious

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girls want a fast and easy lunch or snack we often reach for that colorful spud the sweet potato.

High in fiber, vitamin A and C, it’s nutritious and delicious and less than 100 calories.

Just pierce the potato’s sides with a fork and put it in the microwave for 8 to 10 minutes. When the buzzer rings it’s ready to eat. Cut it open and enjoy…no butter or seasoning needed.

A plant that grows well in most farming conditions and doesn’t require the use of pesticides, the sweet potato is ideal for both people and the planet.

Whether you call it a sweet potato or a yam, like Popeye, you’ll be singing its praises.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Pizza And Famiglia

Marri’s Is A Taste of Home!

Written by SurfWriterGirls Sunny Magdaug and Patti Kishel

When SurfWriter Girl Patti Kishel wants to get on her husband Greg’s good side she knows just what to do – get him a Marri’s pizza!

Patti and Greg have been having Marri’s pizzas since they were dating…back when they were college students and going out for pizza with a bunch of friends.

Marri’s Italian Family Restaurant has been serving pizzas, spaghetti, chicken parmigiana, meatball sandwiches, and more in SoCal since 1957 with locations in Long Beach and Orange County.

Greg, who grew up in Plains, PA, had lots of great pizzerias in his small town – Victory Pig, Florio’s, Zagoni’s, Sabatini’s, Cardoni’s, and many others.

He remembers having his first slice of pizza – Zagoni’s – when he was about five-years-old. He didn’t like it – because it burned his tongue and stuck to the roof of his mouth!

Once he got the hang of it, though, Greg – shown here with his brother Joe – was a big fan. And the price was right, says Joe, “Ten cents a slice and 12 for a dollar.”

Now that Greg’s on the West Coast Marri’s has that authentic taste of home.

Greg likes his pizza topped with cheese and sliced onions. Whatever you choose at Marri’s, you can bet it will be good. Just ask the Long Beach Press-Telegram readers. They voted it their favorite pizza.

When Patti stopped by for a pizza, Inas, who’s a member of the Marri’s family, told her that, since she and Greg have been coming to Marri’s so long, now they’re family, too!

Pizza and famiglia – Nothing’s better than that!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Irish Soda Bread

A Taste of the Irish!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Everyone knows that St. Patrick’s Day is the time for green beer and Irish whiskey, corned beef and cabbage. But, have you tried Irish soda bread?

For a special treat that’s great with breakfast or any time of the day, you definitely should put some Irish soda bread on the table.

Available at groceries and bakeries, it’s also quick and easy to make and requires only a few ingredients. This recipe from Simply Recipes will have your friends, family and local leprechauns green with envy. Just click on: Irish Soda Bread

SurfWriter Girls Sunny and Patti slice the bread and serve it warm with butter. We love its slightly sweet taste and think you will, too!

Erin go bragh

May good luck be your friend in whatever you do

And may trouble be always a stranger to you.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Valentine’s Day Chocolates from the Heart

Confections of Your Affection

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

What’s better than sweets for the sweet on Valentine’s Day? Designer chocolates you make yourself.

Instead of giving Godiva, See’s or Hershey’s chocolates to your beloved, make them yourself with Sunny’s quick and easy marzipan chocolates recipe. In an hour you’ll have a sweet treat from the heart that looks like it came from a Beverly Hills candy store.

Sunny’s Valentine’s Day Marzipan Chocolates Recipe

Ingredients:

7 oz. tube marzipan almond candy dough, 12 oz. melting chocolate, ½ C. ground almonds, 1 tube Candy Writer red chocolate-flavor frosting.

Marzipan is available at most grocery stores in the baking section. Melting chocolate and frosting can be found at Joanne’s or Michael’s crafts stores in the food section.

Directions:

Cut open the tube of marzipan and section it into 16 pieces. Roll each piece into a ball. Melt the chocolate according to the directions. Use toothpicks to dip marzipan balls into the chocolate and place each ball on wax paper. Then sprinkle half the balls with the ground almonds. Decorate the remaining balls with red frosting.

The candy will be ready almost immediately. Place it in a decorative box or on a plate, give to your loved one…and enjoy!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Sunny’s Navy Biscuits

Gets All Hands On Deck!

Written By SurfWriter Girls Sunny Magdaug and Patti Kishel

When the first rain storms of the year hit SoCal SurfWriter Girls Sunny Magdaug and Patti Kishel knew just how to warm up the house – with Sunny’s Navy biscuits.

When it comes to baking biscuits, Sunny has a time-tested recipe from her father, who was a Navy chef and had a whole battle ship of hungry sailors to feed. His hot biscuits always kept them coming back for more.

Sunny’s Navy Biscuits Recipe

Ingredients:

2 C flour, 2 tsp baking powder, 1/4 C sugar, 3 T Crisco shortening, 3/4 C milk.

Instructions:

Mix flour, baking powder and sugar together. Add Crisco, blending it with your hands. When the shortening is evenly blended pour in milk and work it into the mixture. Use a teaspoon to measure and drop the biscuit mixture onto a greased baking sheet. Pre-heat oven to 450 degrees and bake for 12 – 15 minutes. Makes one dozen biscuits.

This recipe is guaranteed to keep your crew coming back for more!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Lumpia Make Holiday Memories

SurfWriter Girl Sunny’s Recipe Inspired by Mom

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

The holidays are a time to celebrate with loved ones and remember those who are no longer with us.

For SurfWriter Girl Sunny Magdaug holiday memories of her mom are linked to her mom’s Filipino egg rolls – lumpia.

And so, for the first time, Sunny decided to make the lumpia herself. “Making lumpia was something I wanted to do to honor my mom and to remember the special times I spent with her making them for family and friends,” says Sunny.

“It was magical just the two of us in the kitchen with her putting all the ingredients together and me watching her make each batch of egg rolls.”

“For this recipe I tried to remember everything my mom did and imagine how it all came together. I know she used diced water chestnuts and diced mint. I’m not sure if she used onions, but I decided to put minced shallots in, which have a milder, slightly sweet taste.

When you’re making lumpia It’s important to roll them up tightly, so the filling doesn’t leak out. When I was rolling each one I could envision how my mom always tried to make them perfectly.”

In recreating her mom’s recipe, Sunny made mini-lumpias “because they’re smaller and easier than the full-size ones and are perfect for hors d’eouvres to serve as party food. Plus, for the wrapper you can use won ton wrappers from the grocery store”

Sunny’s Mini-Lumpias Recipe

Ingredients:

1/2 lb. ground beef (or pork), 1/2 tsp minced shallots, 1 tsp diced water chestnuts, 1 tsp diced mint, salt, pepper and garlic to taste, package of won ton wrappers.

Instructions:

Mix ingredients together and place 2/3 tsp of mixture in individual won ton wrappers. Shape the meat mixture into a cylinder and stretch it along the width of each wrapper. Roll the wrapper into a tube shape and seal the edges with an egg white, water and flour wash. Fry the mini-lumpias in your favorite cooking oil. Recipe makes two dozen lumpias.

Serve warm with plum sauce for dipping…and dig right in!

Wishing You “Mini” Happy Returns of the Season!

Sunny & Patti

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Limoncello & Olive Oil Cake – Delicioso!

Zesty Italian Treat Keeps Summer Vibe Alive!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

For a summery taste of Italy zesty enough to last through autumn, SurfWriter Girls Sunny Magdaug and Patti Kishel reached for lemons.

Patti remembers exploring Venice with her husband Greg and how all the street vendors were serving up cool drinks, ices and gelatos made with fresh lemons.

So, when SurfWriter Girls friend Linda Adair recommended this Limoncello & Olive Oil Cake recipe from the Lazy Italian Culinary Adventures blog, we were eager to try it.

The recipe was created by Italian-born Francesca, who lives in Boston and teaches cooking and organizes culinary tours to Italy.

Francesca says the recipe always puts her in a “summery Amalfi Coast mood.”

Perfect with coffee or as dessert after a special dinner, we think Francesca’s lemon cake will definitely add some zest to your life.

To make your own Limoncello & Olive Oil Cake, click here for the recipe: Limoncello

Buon Appetito!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Java Connection

Coffee Brew Just For You!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When you’re running errands or heading out to the beach,

it’s great to have a spot to stop for a jolt of caffeine, meet with friends, or just chill out.

SurfWriter Girl Sunny Magdaug is always on the lookout for someplace new to try – an alternative to the ever-present chains that have come to dominate the coffee landscape.

With Java Connection, located at 4105 Ball Road in Cypress, she hit the jackpot.

Fresh-brewed coffee, tea and chai.

Steamers, apple cider and Italian sodas. Sandwiches and baked goods. Inviting seating areas.

And friendly staff like proprietor Adam and barista Jonathon. There were even magazines and books to read.

Java Connection is definitely that undiscovered place you’ve been looking for. So, pull up a comfy chair and settle in!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*************************************************************************

Rumaki Rocks Chinese New Year!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

The perfect appetizer to serve guests when you’re celebrating Chinese New Year (Jan 28th) – the Year of the Rooster – and throughout the whole year is rumaki.

This blast-from-the-past has connections to Asia and Polynesia, tiki culture and the swinging, Mad Men advertising era of the 1950s and 60s.

Rumaki was a staple on the menus of tiki-themed restaurants in Beverly Hills and Hollywood.

Created by Trader Vic restaurant founder Victor Bergeron, this popular pupu platter bite tastes just as good today as it did then.

SurfWriter Girl Patti’s parents were regulars at Trader Vic’s and not only had rumaki there, but made it at home. So, she has a personal recipe on hand just for you.

Patti’s Rumaki Recipe

“Three’s a charm” with this rumaki recipe because it only requires three ingredients – chicken livers, water chestnuts (8 oz. can, sliced) and sliced bacon. Cut bacon slices in half or thirds. Place a piece of liver and a water chestnut slice on top of each bacon section. Wrap the bacon around the liver and water chestnut and secure the ends together with a toothpick.

Put the rumaki skewers on the top of a broiler pan. Broil in the oven (3 – 4 inches from the heat) for 8 – 10 minutes, turning each piece once during cooking.

Serve the rumaki while it’s hot – either plain or with a teriyaki sauce or Dijon mustard for dipping.

Then dive in!

To put even more kick into your Chinese New Year celebrations, put a Moscow Mule cocktail on the menu. Served in its trademark copper mug, this drink will definitely get the party rocking. For the recipe, just click on SurfWriter Girls story: Moscow Mule.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Corn Pancakes You’ll Flip For

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Looking for some comfort food during the cold winter days? Something you can have for breakfast, lunch or dinner…as a main dish or side dish?

Then look no further than an ingredient that was first cultivated over 7,000 years ago in Mexico – maize. Or, as we call it in America, corn.

You’re sure to flip over them!

Greg Kishel’s Corn Pancakes Recipe

Blend ingredients. Pour mixture into hot skillet to make pancakes. Add the remaining corn in reserve to each pancake during cooking. But, watch out for popping kernels.

Topped with butter and maple syrup, these amaizing pancakes will fill you up and warm you up. Add some apple sauce on the side or sausage and you have a complete meal…

that’s good to the last bite.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Baked Apples Give Taste of Fall

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

So you can enjoy your own fall treats, here’s SurfWriter Girls can’t miss recipe.

Baked Apples Recipe

An all-American classic, this fall treat will be the apple of your eye!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Forever Stamps Look Good Enough To Eat!

Soda Fountain Favorites Are Cool Treats

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

We don’t have to lick postage stamps anymore to make them stick. But, when you take a look at the U.S. Postal Service’s new Forever Stamps you may be tempted to.

The ice cream-themed stamps, called Soda Fountain Favorites, were introduced this summer to showcase cool treats beloved by generations – banana splits, root beer floats, ice cream cones, and more.

A part of the American experience, soda fountains have faded away as a place everyone used to go – even movie stars like Angela Lansbury and Lana Turner (said to have been discovered at Schwab’s in Beverly Hills).

But their classic ice cream creations live on.

So, jazz up your “Wish you were here” summer vacation postcards with a cool Soda Fountain Favorites stamp.

Then chill out with your own favorite ice cream treat.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Monkey See, Monkey Do

Monkeys Want to Dine With You!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Next time you’re looking for a good breakfast (or lunch or dinner) and are feeling in a playful mood, drop in to the Monkey Business Café in Fullerton.

The café, which is a “non-profit social enterprise,” prides itself on serving fresh and healthy food to the community with everything prepared in a scratch kitchen and many ingredients locally-sourced from the Fullerton Arboretum.

Hal Russell, the café’s Director of R.E. Development, and Chef Andrew Evans told SurfWriter Girls Sunny Magdaug and Patti Kishel that Monkey Business hires teens/young adults who have been in foster care and helps them build work skills and a pathway to success.

You’ll find lots of waffles on the menu, including Nutty Monkey Waffles (with peanut butter and bananas), omelettes, huevos rancheros, chorizo scrambles, sandwiches, sliders, Portobello mushroom wraps, Cajun chicken pasta and all kinds of burgers. If you try the 2 1/2 patties King Kong Burger be sure to bring your appetite!

Located at 301 E. Amerige Avenue, Monkey Business Café is a relaxing place to start the day, meet friends, or take a break from work or browsing in Fullerton’s downtown shops.

It also offers take-out and catering services. Whatever you choose, you can be sure of one thing:

You’ll be getting a good meal and giving back to the community.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Want to Have the Perfect Tea Party?

Look to Vancouver’s Empress Hotel for Inspiration

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girls friend Lesley Meredith, who lives in Seattle, sent us a surprise package in the mail – a box of tea from the Empress Hotel in Victoria on Canada’s Vancouver Island – we knew just what to do. Have a tea party!

The Empress Hotel (opened in 1908), known as the Grand Old Lady, is one of the world’s most regal hotels. Steps from Victoria Harbor, it’s welcomed guests from Jungle Book author Rudyard Kipling and the rich and famous to King George VI and Queen Elizabeth II.

Along with its stately beauty, it is famed for its afternoon tea in the hotel lobby – a tradition that draws locals and tourists alike to pause and enjoy this special British tradition.

Steve and Lesley Meredith and her parents.

In the spirit of the British Empire, SurfWriter Girls Sunny Magdaug and Patti Kishel were excited to put together our own afternoon tea…with an Italian twist. Instead of the traditional tea sandwiches we opted to make a frittata. Similar to a quiche, a frittata doesn’t have a crust and is quicker and easier to make.

What’s great about it is that you can vary the ingredients to customize it to your own taste. Our recipe calls for asparagus, but broccoli works, too. Or you can add crab meat. Whatever you like. So, when it’s time for tea, don’t fret – frittata!

SurfWriter Girls Frittata Recipe

2/3 cup chopped onion; 1 cup chopped asparagus; 1/2 cup sliced mushrooms

1 clove garlic; 1 1/2 t. salt; 1/4 t. black pepper

3 eggs; 1/2 cup milk; 1/2 cup grated Parmesan cheese

Melt 2 T butter or margarine in large skillet. Add onion, asparagus and mushrooms. Add garlic. Saute until tender, seasoning with salt and pepper. Cook over low heat, covered, for 7 minutes. While vegetables are on stove beat eggs, milk and cheese in a bowl. Combine the two mixtures and pour into a greased, 1-qt, shallow, casserole dish. Bake 20 minutes at 350 degrees. Frittata should be firm.

For our tea party, along with the frittata, we had chocolate croissants, shortbread cookies and fruit.

Lingering over the tea, a special blend of leaves from Kenya, Tanzania, South India, Assam, Sri Lanka and China, we agreed that this was an afternoon break we could definitely get used to. We just wished that our friend Lesley could join us. A native of Scotland, she is always ready to stop and enjoy a good “cuppa.”

If tea isn’t your thing or you want something heartier, a frittata can easily turn a breakfast into a brunch. In fact, the next day SurfWriter Girl Patti’s husband Greg Kishel did just that. Putting his own spin on the leftover frittata, he added slices of provolone cheese on top and strips of ham before reheating. The result? Delicioso!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Surf City S’mores Party for the Records Book!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Last summer its Epic Big Board Ride – with the most people riding the biggest surfboard – put Surf City, USA in the Guinness World Records Book.

Now, Surf City has gone back for s’more…earning another Guinness World Record on April 21, 2016, for Making The Most S’mores at the same time.

All in all, 423 people gathered around the Huntington Beach fire pits to toast their marshmallows and make the marshmallow, chocolate square, graham cracker sandwiches. To qualify for the record, the marshmallows had to toast for at least 10 seconds – all roasting simultaneously – and be assembled into s’mores immediately afterward.

Beating out the previous record of 407 people making s’mores, HB is now part of the s’mores culture, which dates back to the 1920s when Girl Scouts began making them around campfires. The Campfire Marshmallow Company published the earliest known s’mores recipe in 1925, calling the gooey treat a “Graham Cracker Sandwich.”

And in 1927 a recipe for “Some More” was included in the magazine Tramping and Trailing with the Girl Scouts.

Since then, s’mores have become a campfire favorite and have been spun off into other treats including candy bars, Pop Tarts,

ice cream, cookies, assorted snacks, and even Eggo Waffles. Whether you make them the traditional way or pop them in a toaster, we just can’t get enough of them.

We always want s’more!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

Comments:

“The s’mores look ‘delicious’ times ten! WOW!” – Helena De Coro

“I’m not a big fan of s’mores but I really like your story!” – Cyn Mejia-Giudici

********************************************************

Spring Favorite Asparagus is Back!

Asparagus Parmesan – A Dish for Kings

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

In looking at vegetables from A – Z, for one that’s both healthy and delicious, look no farther than the letter A – for asparagus. A spring perennial that has started showing up in supermarkets in abundance, asparagus is loaded with antioxidants and vitamin K for good digestion, blood coagulation and strong bones.

Favored by the ancient Egyptian and Roman royals, asparagus was even pictured on an Egyptian frieze dating back to 3000 B.C. The Roman Emperor Augustus was so fond of the green stalks with the feathery stems that he created an Asparagus Fleet to bring the vegetables back to Rome.

Popularized in France and England in the 1600s, asparagus was brought to America by the colonists and was served at the tables of both George Washington and Thomas Jefferson.

Now, while asparagus prices are low, this vegetable that has been called the “food of kings,” is ripe for the taking….and there are lots of ways to prepare it, whether you channel your inner-Julia Child or go for something simple. SurfWriter Girls Sunny Magdaug and Patti Kishel opted for the latter with this no-fuss roasted asparagus with Parmesan cheese recipe.

Oven-Roasted Asparagus Parmesan Recipe

1 bunch trimmed asparagus spears

3 T olive oil

1 1/2 T grated Parmesan cheese

1 t garlic powder

1 t salt & 1/2 t pepper

Directions

Pre-heat oven to 425 degrees. Then place the trimmed asparagus in mixing bowl and drizzle olive oil over it to coat the spears. Blend the cheese, garlic, salt and pepper together in a small bowl and pour mixture into the bowl with the asparagus, coating the pieces. Lay asparagus stalks on baking sheet.

Bake for 12-15 minutes until tender. Drizzle with lemon juice (optional) and serve.

Quick and easy, the dish can be made after a busy day at work or surfing and is equally at home with a gourmet meal or a take-out pizza.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Be Kind to Yourself!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Now that the new year is here and everyone is thinking about dieting and exercising to take off those extra holiday pounds, it’s a good idea to have some Kind bars on hand to get the energy and nutrition you need. Made with all-natural ingredients that you can say and pronounce, Kind’s snacks are sold in clear packages that let you see what you’re getting.

And when you decide to munch on a Kind bar, you’ll be helping others, too. Since its conception in 2004 by Daniel Lubetsky, Kind has made charitable giving and social consciousness a key part of its operation. In fact, the company motto is: “Do the Kind Thing.”

To find out more about Kind, check out the story in SurfWriter Girls.

********************************************************

Javier’s For The Holidays!

Celebrating Good Food And Friends

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Nothing says The Holidays like good food and friends. And who doesn’t like authentic Mexican tacos, enchiladas, tostados, and chile rellenos? Or a smooth, caramel custard flan dessert?

So, when SurfWriter Girl Patti Kishel and her longtime friends from Culver City High School wanted to celebrate the joys of the season they chose the perfect place.

Javier’s Cantina and Grill at the Irvine Spectrum.

Javier’s menu has all the flavor and spice of the food you’d grab at the beach, but elevated to a gourmet level…and served in a charming and elegant setting – without the sand!

Once we all arrived at the restaurant – Lynn, Linda, Barbara, Mickey and Jan – we couldn’t wait to settle in and catch up on the latest news about family, travel, and adventures. The fresh tortilla chips hot from the kitchen and cool drinks got the party going as we placed our orders.

Javier’s lunch menu has numerous enchilada and taco plates, chile verde, steak picado, carne asada, and seafood dishes (using sustainable seafood).

There’s also a bar menu with empenadas, quesadillas, ceviche and other appetizers. And check out the the extensive list of wines, margaritas, martinis, and single malt scotch whiskeys.

There are so many things to choose from that picking what to eat isn’t an easy task. When the food was brought to our table, though, we knew the effort was worth it. Everything was beautiful and delicious.

For dessert we couldn’t resist Javier’s classic flan.

You’ll find it hard to resist, too. But, why try?

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Cypress College Bistro

Gourmet Cuisine from Choice Destinations

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

It’s always special to dine in a little gem of a restaurant that’s off the beaten path with delicious food in a beautiful setting.

So, when SurfWriter Girls Sunny Magdaug and Patti Kishel were in the mood for Pacific Northwest cuisine we knew just where to go…and surprisingly it wasn’t one of the many restaurants in Huntington or Seal Beach. It wasn’t even along the OC coast.

In case you haven’t discovered it yet, it’s Cypress Bistro – the student café run by the Cypress College Hotel, Restaurant Culinary students. Located at the college’s District Headquarters in Anaheim, the restaurant offers first class dining with a 3-course, prix fixe lunch menu that varies each week. With a focus on American regional dishes and International classics, it’s always an adventure to see what the students have in store.

SurfWriter Girls Sunny and Patti were particularly eager to try the Pacific Northwest menu because we both have ties to the Northwest. Sunny spent some of her childhood years in Seattle. Patti’s stepfather Henry Smith, a Canadian who lived on Vancouver Island, invented the Henry Smith Special Spoons, a favorite lure with fishermen for catching Cohoe Salmon.

Thinking the more the merrier, we made reservations for four and asked Cypress College economics professor Fola Odebunmi and music professor Helena DeCoro to join us.

HRC professor Lisa Clark and her “front of the house” restaurant students were standing at the ready, smoothly and efficiently greeting and seating everyone. Before we knew it, we were poring over our menus and trying to make up our minds what to order.

For starters there was a choice of red apple arugula salad or pan fried crab cakes.

In looking at the entrees, the cedar smoked salmon offered an authentic taste of the Northwest that was hard to resist. And the pan roasted dill buerre blanc chicken breast was tempting, too.

When Fola asked if there were any vegetarian options Chef Jeremy Peters, who oversees the “back of the house” culinary students, appeared seconds later offering to make her a special salad that turned out to be a tour de force.

And for dessert, we all agreed to order different items and share so we could taste everything. The salted caramel budino, mocha creme brulee, and the Not Your Ordinary Macaron didn’t last long when they reached our table. Spoons in hand, we made short work of them!

In talking to the students, we learned that they were responsible for creating the lunch menu and every aspect of the presentation.

The table decorations (glasses festooned in lavender and twine on a wood base) had all been made by hand.

The Cypress Bistro is serving lunch on Thursdays (12 noon to 1 p.m.) until the end of the fall semester so you can discover this little gem for yourself. If you want to try the Pacific Northwest menu, it is being offered again on November 19th.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

What’s New? Noosa!

Say G’Day to Noosa Yoghurt!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When it comes to food, it turns out that the Aussies are known for more than shrimp on the barbie and beer. For a unique taste of the Land Down Under, Noosa Yoghurt hits the spot.

SurfWriter Girls Sunny Magdaug and Patti Kishel discovered Noosa at a beach event sponsored by the Surfrider Foundation. The Noosa booth was packed with people eager to try the different flavors – and there are lots of ones you probably haven’t heard about.

Smooth, creamy and delicious, it’s the perfect – and healthy – pick-me-up when you’re heading out or back from a day at work or surfing. Started in 2009 and named after a town in Queensland, on Australia’s Sunshine Coast, Noosa Yoghurt blends whole milk and a touch of honey with a puree of real fruit.

Co-founder Koel Thomae emphasizes that Noosa doesn’t cut corners on quality. To ensure that the milk is just right, Thomae enlisted friend Rob Graves, from Colorado, to provide the milk from his own dairy farm. Graves became a co-founder in Noosa and his cows are on board, providing the best milk ever.

Surfing Cow image courtesy of photographer Arthur Browne

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Quick and Easy French Summer Dessert

Vive Les Apricots!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

On hot summer days no one wants to spend too much time baking in the kitchen. But, when you see how easy this French clafoutis (custard) is to make, you won’t be able to resist.

Traditionally made in France’s Limousin region, one of the things that makes this recipe so perfect for summer is that you can use a variety of the fruits in season – cherries, peaches, nectarines, berries.

Apricot Clafoutis Recipe

Ingredients:

3 Eggs; 1/2 C. Sugar; 1/2 C. Half-and-half; 3 Tbsp Flour

1 1/2 Tbsp Lemon zest; 1/2 tsp Salt

4 Apricots, sliced

Bake in a 350 degree oven for 30 minutes. After removing the dish from the oven let it stand for 10 minutes to cool. Afterward dust the dessert with powdered sugar.

Whether you’re having a backyard barbeque or a gourmet meal, this refreshing French treat will add a welcome touch of panache.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Quench Your Thirst!

Turn Lemons into Lemonade!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Now that summer is here, kids everywhere are setting up lemonade stands.

For lemonade on the go in convenient bottles, Hubert’s Lemonade hits the spot…and it’s all natural.

Surfrider Sponsor Hubert’s Lemonade was started in 1935, selling fresh juices from a truck, driving from one SoCal film studio to the next.

With a variety of flavors from classic lemon to mango and watermelon, Hubert’s Lemonade is the perfect cool-down on a California summer day.

SurfWriter Girls Sunny and Patti like the mix of tartness and sweetness you get with each sip. It tastes just like homemade.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

********************************************************

Fish Tacos –

The Catch of the Day!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

For a true taste of the beach nothing comes close to a fish taco.

Wahoo’s and Rubio’s – the restaurants that popularized the Baja California surfing staple – know what it takes to make this beach favorite.

So, kick the sand off your feet, grab a fish taco and enjoy an authentic fiesta feast!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

************************************************************************

Springtime Strawberries

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Now that spring is here nothing is better than the taste of fresh-picked, juicy strawberries…whether you eat them fresh from the field…

pile them high onto a strawberry shortcake…

or use them to make strawberry shakes or strawberry jam.

To experience all things strawberry, go right to the source – Tanaka Farms in Irvine (5380 University Drive, Irvine, CA 92612), a multi-generational family farm that has been providing Orange County with quality fruits and vegetables since 1940.

At Tanaka Farms daily “U-Pick Tours” (every hour from 9:30 am – 2:30 pm) you can pick your own strawberries and look for the ripest, plumpest, juiciest ones of all.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

*******************************************************

A Sea of Love

Chocolates Add Romance to Valentine’s Day

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

In the 1500s when the Spanish explorers sailed across the seas looking for treasures in the New World they found gold, silver, spices…and something more – chocolate.

Discovered in Mexico’s Aztec civilization, chocolate quickly became a favorite in the royal courts of Europe – prized for both its velvety taste and as an aphrodisiac.

SurfWriter Girls Sunny Magdaug and Patti Kishel learned that the belief that chocolate had love-inducing powers originated with Aztec Emperor Montezuma himself, who was said to drink 50 golden goblets of chocolate each day.

By the mid-1800s, giving chocolates on Valentine’s Day as a way to celebrate romantic love was popular in much of the world.

One of the first chocolate-makers to create special Valentine’s, heart-shaped boxes was Richard Cadbury of the famous British chocolate company.

The Victorian-era Cadbury boxes were so beautiful that people kept them long after the chocolates were gone and the boxes became treasured family heirlooms.

The art of making chocolate spread throughout Europe and the Swiss, Belgians, and French established themselves among the premiere chocolate-makers.

Familiar names include Nestle, Lindt, Tobler, and Godiva.

And, in America, Hershey, Mars, and that ever-popular Mrs. See’s.

National Geographic named Swiss chocolate company Teuscher the best chocolate maker in the world.

To see – and taste – why these chocolates are the best SurfWriter Girls Sunny and Patti drove down the coast to Newport’s Fashion Island to visit the Teuscher Chocolate Shop.

The upscale chocolates are like precious jewels…and just as dear.

When you enter the Teuscher shop you feel like you are entering a shrine to chocolate.

“It’s a small shop,” says Sunny, “but it’s overwhelming with all the different types and styles of chocolate to try… some shaped like ducks and elephants…

and planes and fish.”

“And there’s hot chocolate, too,” adds Patti. “From the first sip there’s an intense burst of rich flavor. You just want to take it all in and enjoy each sip.”

In fashioning its chocolates Teuscher finds the best ingredients from around the world. Marcus, the shop owner, told SurfWriter Girls, “The chocolates have no preservatives in them. Every two weeks an order of chocolates comes from Switzerland.”

Myths, folklore – and now even science – tell us that chocolate does in fact put people in the mood for love.

So, on Valentine’s Day, to heighten the romantic mood, be sure to give your sweetheart some chocolates, whether it’s a fistful of M&M’s or that gold standard of Swiss perfection, Teuscher.

Or simply make s’mores on the beach.

Happy Valentine’s Day!

Patti & Sunny

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

Coffee Brewing in Seal Beach – Part I

Get Your Cup of Joe – to Stay or Go!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When it comes to coffee culture, there’s always a Starbucks or McCafé nearby. But, if you’re looking for a change of pace and want to experience some coffee houses with a local taste, Old Town Seal Beach is the place.

On Main Street and Ocean Avenue, just steps from the Seal Beach Pier, you can sample what’s brewing at four different coffee houses, each with its own unique style – Bogart’s Coffee House, The Crema Café, Javatini’s and The Coffee Bean & Tea Leaf.

SurfWriter Girls Sunny Magdaug and Patti Kishel love all the different choices for coffee that Seal Beach has to offer…especially now that fall is here and there’s some nip in the air.

Depending on our mood and what we’re doing, we can always find a coffee house that’s just right.

Bogart’s Coffee House (905 Ocean Avenue) is directly across the street from the Seal Beach Pier. You couldn’t ask for a more inviting place to relax with friends or just sit and enjoy the ocean view through the large windows.

It has a retro vibe and casual ambience with café tables, a comfortable couch and leopard-print easy chairs to settle into.

A painting of silver screen legend Humphrey Bogart is on the wall and a life-size Bogart is there to greet you along with stacks of newspapers and books waiting to be read at your leisure.

The closest coffee house to the beach, Bogart’s is the place to stop in the morning for a steaming hot cup of coffee or a chai latte to take with you for a walk down to the water’s edge to watch the surfers and seagulls skimming the waves.

Or drop in after a jog on Ocean Avenue and cool down with a smoothie. If you’re interested in a light breakfast or snack, there are pastries, crepes, and paninis to choose from.

When SurfWriter Girls Sunny and Patti are parked in the one-hour spaces on Ocean or coming back from the beach it’s nice to know that Bogart’s is right there. We can grab a quick cup of coffee on the run or stop and stay awhile.

The Crema Café (322 Main Street) offers everything you could want in a coffee house with its gourmet coffee, pastries, full-service breakfast and lunch menu, and charming garden setting.

It’s a place where you definitely want to linger, savoring a coffee refill and putting your other activities on hold.

Whether you relax at a table inside or take time to slow down and enjoy the total Crema Café experience in the garden patio, you’ll start to feel a sense of well-being as soon as you enter the doorway.

The warm woods, plank tables and sunlit windows looking out on Main Street give the interior a cozy atmosphere that makes you want to sit down and catch up with a friend or stop to read the morning paper or a good book.

Whatever the weather may bring, the table umbrellas and sheltering trees stand ready to keep the elements at bay on the patio.

And, when the café is busy and it gets crowded outside – especially on sunny days and weekends when everyone wants to enjoy the garden – Crema Café offers free coffee while you wait for a table.

With a large selection of sandwiches, paninis, savory and sweet crepes, omelets, quiches and salads, the hardest part about eating at Crema Cafe is choosing what to order.

SurfWriter Girls observed that many people, like Kay Kwok and Cyndee Ewing, like to pick different things to try from the menu and then share, having more dishes to taste. The portions at Crema Café are large. So give yourself time to indulge.

The only ones in a hurry here are the waiters, quickly and courteously taking orders and ferrying plates back and forth from the patio to the kitchen.

To be continued. Look for Part Two with the latest on Pumpkin Spice Lattes and other Thanksgiving treats.

Coffee Brewing in Seal Beach – Part II

Thanksgiving is Pumpkin Spice Latte Time

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Old Town Seal Beach is the perfect place to stop and savor the crisp fall weather and indulge in a Pumpkin Spice Latte.

To usher in Thanksgiving and the holiday season, SurfWriter Girls Sunny Magdaug and Patti Kishel always make a stop at Javatinis (148 Main Street) for its special PSL.

Located right in the middle of all the action on Main Street, Javatinis central location makes it an ideal spot to meet friends for coffee or to stop and take a break from shopping or work.

There are upholstered chairs up front, café tables along the side windows and counter seating in the back with bar stools.

Seal Beach locals hang out here and catch up on everything from the latest gossip and surf conditions to news and politics. On any given day, you never know who you will run into or what they will be talking about.

One of the first things you notice is the smell of the freshly roasted coffee beans. SurfWriter Girls learned that Javatinis roasts its own beans on-site every day.

So you can be sure that you’re getting the freshest cup of coffee possible. That’s why its PSLs are so good.

Javatinis also specializes in what it calls “Latte Art,” creating original designs in the coffee foam.

To go along with your coffee or latte, there is a variety of fresh baked goods to tempt you, including gluten-free options, breakfast sandwiches and gelato.

During the Christmas holiday season Javatinis makes ginger bread men, too, which are great to eat on the spot or take home to put in a stocking or use to decorate a gift package.

The Coffee Bean & Tea Leaf (347 Main Street), on the corner of Main Street and PCH, is hard to miss as you drive into Old Town Seal Beach.

A true sidewalk café, it has eye-catching, bright red umbrella tables and a street front location that’s ideal for watching people and cars go by while sipping a perfectly-brewed cup of coffee or tea.

As you walk inside, you immediately see an extensive assortment of premium beans and tea leaves from around the world displayed in clear wall units.

There is a broad selection of coffee bean choices from light and subtle to dark and distinctive, sourced from Latin America, East Africa and the Pacific…

and whole tea leaves gathered from plantations spanning the globe…Sri Lanka, China, Japan, Thailand, India, Kenya.

Picking out which coffee or tea you’re going to try is like taking a journey and certainly part of the fun.

There’s a full range of ice-blended drinks, too, in coffee and coffee-free versions.

So, when the weather is hot or you’re feeling adventurous, try the chocolate-cherry Black Forest, strawberry-banana Malibu Dream, Mucho Mango fru-tea or one of the other concoctions.

Then find a table where you can savor your CBTL creation and chill out.

And, for something to munch on, check out the pastries and other treats in the baked goods case – the muffins and bagels are huge. There’s bound to be something there that’s hard to resist.

SurfWriter Girls agree that Seal Beach locals and visitors are lucky to have so many different coffee houses to choose from.

With Bogart’s, The Crema Café, Javatini’s, and The Coffee Bean and Tea Leaf, whether you just want to get a cup of coffee to go, feel like socializing, or are in the mood to relax, there’s something special brewing for you.

And that’s definitely something to be thankful for.

Happy Thanksgiving!

Patti and Sunny

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

Food and Friends Come Together

Avocado Cafe – Huntington Beach’s Healthy Choice

A Surfrider Foundation Sponsor Story

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Next time you’re standing on the corner of PCH and Main Street, looking for someplace to eat in Huntington Beach, there’s a great restaurant waiting to be discovered just a few blocks away – Avocado Café (438 Main Street).

SurfWriter Girls Sunny Magdaug and Patti Kishel first heard about Avocado Café when we talked to the owner, Jon Vidales, at a Surfrider Foundation Huntington/Seal Beach Chapter beach cleanup.

Vidales told us, “I wanted to create something different.” The restaurant, which offers fresh, nutritious meals and an assortment of juices and smoothies, “emphasizes good service, a healthy lifestyle and a sense of community.”

Whether you go for breakfast or lunch, the minute you walk in the door you know that you’re welcome…from the bright, inviting atmosphere and the big smiles that greet you.

As SurfWriter Girls studied the menu board Cash, Alexa and Jacque were eager to explain the different items.

Starting with the Signature Sandwiches, everything is made with the highest quality ingredients with a choice of wheat bread, squaw bread or ciabatta. Or you can order your sandwich made as a wrap or a panini.

SurfWriter Girls couldn’t resist the Kissel’s Club, made with roast beef, turkey, applewood smoked bacon, tomato, white cheddar cheese, romaine lettuce, sprouts and cucumber on squaw bread.

The Chuy is another specialty that was too good to pass up – turkey, applewood smoked bacon, goat cheese, lettuce, tomato, pickles, and honey Dijon mustard served on whole grain bread.

There’s also Gaston’s Cuban, an oven-roasted chicken creation that includes Black Forest ham, avocado (of course!), Swiss cheese, pickles, spicy mustard and wasabi mayo spread…all pressed on ciabatta bread and served hot.

The Tower 9 sandwich is as tall as its name and loaded with homemade chicken salad, avocado, pepper jack cheese, sprouts, cucumber, tomato and spring mix, on squaw bread.

The Signature Salads don’t disappoint, either. Whether it’s Tito’s Avocado Classic or the Green House Salad, everything looks like it came straight from the farm.

Tony G’s Albacore Stuffed Avocado – Albacore tuna, tomato, sprouts, shredded jack cheese and spring mix served in an avocado shell – is artistry on a plate!

Can’t decide between a sandwich or a salad? Have both! Bud’s Combo includes your choice of a half sandwich, small soup or salad, and chips.

Check out the Signature Breakfasts, too, and jumpstart your day with the HB Breakfast Sandy or George’s Breaky Burrito.

The smoothies and juices are blended on the spot and made with bananas, apple juice and honey. Some of the drinks to chose from include Pineapple Express, Sunrise Berry, Orange Rush, The Green Room (apple, celery, cucumber, spinach and kale), and Billy’s Avocado (avocado, pineapple, mango, lemon and lime juice, with a touch of vanilla and salt). You can also make any smoothie into an Acai Bowl.

With all the choices it can be hard to make up your mind, but Phoenix and Cash told SurfWriter Girls Sunny and Patti they’re glad to help.

Cash even has his own sandwich on the Grommets (kids) Menu – Cash’s PBBJ, made with peanut butter, bananas and strawberry jam.

While people often debate whether the avocado is a fruit or a vegetable (The Mayo Clinic calls it a fruit), there’s no debating that Avocado Café delivers on its promise of healthy food that’s good to eat.

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

Enjoy Summer’s Cool Delights

Beat the Heat with Ice Cream Treats!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

“I scream. You scream. We all scream for ice cream.” So, the saying goes, especially in the summertime when everyone is looking for a cool treat.

SurfWriter Girls Sunny Magdaug and Patti Kishel love ice cream, particularly when we’re out at the beach and want to escape the heat. Whether it’s a waffle cone, hot fudge sundae or a date shake, there’s something good to try.

In ancient times, dating back to the Roman Empire (54-86 A.D.), ice cream was reserved for emperors, who claimed it as their “just desserts.” To make the dish, Nero Claudius Caesar sent the empire’s fastest runners into the mountains to bring back snow, which was flavored with fruits and juices.

Over a thousand years later, when Marco Polo returned to Italy from the Orient bearing amazing treasures, one of the riches he brought was the recipe for sherbet. It still took 400 years, though, before ice cream reached the masses in the mid-17^th Century.

Fortunately, today we have lots of choices of ice cream right here in the OC…and you don’t have to be an emperor or an explorer to enjoy it!

If you’re looking for new flavors to experience, then Baskin Robbins is the place. With 31 flavors on its menu, there’s a flavor for every day of the month.

Some of the flavors for summer include: Cotton Candy, Splish Splash Sherbet, Very Berry Strawberry, and Blueberry Cheesecake. They’ve even got a movie-tie-in treat, Amazing Spider-Man 2.

And that summer favorite Baseball Nut is back. The classics are still here, too – Jamoca Almond Fudge, Oreo Cookies and Cream, and Old Fashioned Butter Pecan.

And, when you’re feeling creative and want to express yourself, then head to Cold Stone Creamery and supervise your own Signature Creation, made right in front of you on the ice cream shop’s trademark stone mixing surface.

You can choose your own candy, fruit, nuts, and other mix-ins to make your personal creation that’s uniquely you.

How many flavors can you make? According to Cold Stone, “We stopped counting after a gazillion.”

For a quick, refreshing ice cream cool-down that won’t break the bank, Rite Aid hits the spot. When Rite Aid acquired Thrifty Drug Stores it wisely kept the chain’s beloved Thrifty Ice Cream.

A summer treat that has a special place in many people’s memories, Thrifty Ice Cream is no farther away than a walk to your neighborhood drugstore. Known for its iconic, cylindrical-shape scoops, Thrifty Ice Cream cones have been satisfying generations of fans since 1940.

Some of the flavors that have been popularized over the years include: Mint Chip, Birthday Cake, Rainbow Sherbet, Pistachio, Coconut Pineapple, and Surfwriter Girl Sunny’s favorite Chocolate Malted Krunch. The cones don’t cost 25-cents anymore, but they’re still a great value.

When you’re in a party mood and feel like sharing, Farrell’s is the place.

The home of The Pig’s Trough (a “traditional banana split times two!”) and not soon forgotten Farrell’s Zoo (a creation “so huge it takes two Strong servers to deliver it to your table”)…

Farrell’s is that classic ice cream parlor of old.

And, when you’re cruising along the Pacific Coast Highway on a California Dreamin’ day, make sure to stop in Ruby’s Shake Shack (7703 E. Coast Highway, Newport Beach), overlooking the historic Crystal Cove beach.

Along with your ice cream treat, you’ll get a panoramic ocean view unlike any other. You can also get the best date shakes this side of Palm Springs, a unique taste of California that keeps SurfWriter Girl Patti coming back year-after-year.

Everybody likes ice cream. Even SurfWriter Cat Smokey…

So, now that summer’s here, let’s all scream for ice cream!

Surf’n Beach Scene Magazine

SurfWriter Girls

Please post your comment below. Comments will appear the next day.

“Like Us on Facebook!”

	Cynthia on Agatha Christie Combined Surfi…
	Helena DeCoro on Nook, Nook, Who’s There?
	JoJo on Low Tide Aliens
	Barbara Ramsey on Surf2Skate – from Liquid…
	Joanne Flowers on Have a Happy Handstand!