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Blog: BREAKFAST

Cafe of the Moment: Kono's Cafe

704 Garnet Ave,

 

San Diego, CA 92109

 

www.konoscafe.com

 

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Located near Crystal Pier on the Pacific Beach boardwalk, Kono's Surf Club Cafe has drawn beach-goers for its great tasting, all-day breakfast menu since 1991! Kono's is open Monday through Friday from 7am-3pm and from 7am-4pm on weekends. They also have a second location in Pacific Beach, called Konito's Cafe which is open from 7am-3pm every day except Thanksgiving and Christmas.

The menu is simple, but delicious! It really hits the spot after a day of surfing or exploring the Pacific Beach neighborhood. Our favorite menu items include the Veggie Scramble, Chorizo Breakfast Sandwich, Big Breakfast #2, and Chicken Quesadilla. And of course, you can't go wrong with any of the breakfast burritos!

Stop by Kono's after your next surf trip and see why this cafe is truly one of San Diego's hidden gems!

Restaurant of the Moment: Trust

3752 Park Blvd #105C

San Diego, CA 92103

www.TrustRestaurantSD.com

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One of the hottest new restaurants in San Diego is Trust, an urban rustic restaurant in the Hillcrest neighborhood! Using locally sourced ingredients to put a spin on your favorite dishes and drinks, it’s no wonder Trust has become one of the most talked-about dining concepts in the city.

Trust serves dinner daily, but it’s their weekend brunch that’s really a crowd-pleaser. Some of our favorite items that we tasted on the brunch menu include the Lemon Meringue French Toast and the Pancakes With Fried Chicken. The French Toast was decadent and delightfully lemony. The pancakes were the perfect savory accompaniment to the juicy yet crispy fried chicken. And of course, how can you have brunch without a round of mimosas? Try the Trust Mimosa made with aperol or one of their fruity flavors like blood orange!

The restaurant itself is beautiful and trendy – the interior is decidedly industrial chic. Yet it still feels welcoming! Trust is the perfect place to enjoy a lazy Sunday brunch with friends or savor a romantic dinner with a loved one.

Cafe of the Moment: Lunch Bunch Cafe

6450 Lusk Blvd e110

San Diego, CA 92121

wwwlunchbunchcafe.com

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If you want to avoid the crowd at San Diego’s most popular breakfast and lunch spots on a week day, head to Sorrento Valley and visit the Lunch Bunch Cafe! From it’s popular breakfast items to it’s delicious dessert items, this cafe has everything to satisfy your cravings. For breakfast, grab one of their breakfast sandwiches, burritos, or sweet pastries. For lunch, try the daily special or pick one of their regular sandwich, paninis, or salads! Whether you want a Greek Salad, Pot Roast Sandwich, or Italian Chicken Panini, you’ll find it at The Lunch Bunch Cafe. They even serve homemade soup! The Lunch Bunch Cafe is open Monday through Friday from 8:30-3pm, with breakfast served until 11am.

 

Restaurant of the Moment: The Naked Cafe

106 S Sierra Ave

Solana Beach, CA 92075

www.thenakedcafe.com

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The Naked Cafe is a perfect healthy option for breakfast, brunch and lunch!  With their huge selection of vegetarian and vegan options, there is no way this restaurant doesn’t have something for you!  Knowing that whole foods are the key to living a healthy lifestyle, they have perfected the art of balancing wholesome grains, robust herbs and spices, and the freshest produce to create sensational flavors. Their concept of eating “naked” has shown the population of San Diego the importance of natural foods and how they maintain good health.  So check out this fantastic restaurant and see why all of San Diego is enthralled by their delicious plates and warm atmosphere!

Recipe: Crock Pot Chicken and Wild Rice Soup

What You Need:

  • 1lb chicken breasts (do not use frozen,) cut in half if large
  • 1/2 small onion or 1 large shallot, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1 large or 2 small bay leaves
  • 2 Tablespoons butter
  • 6 cups gluten-free chicken broth
  • 3/4 cup wild rice-brown rice blend

How To: 

  1. Add all ingredients into a 6- quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)

 

Recipe: Brown Sugar Pecans and Sweet Bacon With Havarti Grilled Cheese

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What You Need:

  • 1⁄2 pounds thick-cut bacon
  • 1⁄4 cups honey
  • 4 slices cinnamon swirl bread
  • 3 tablespoons butter
  • 1⁄3 cups brown sugar pecans lightly chopped (recipe below)
  • 4 slices Creamy Havarti Chunk (or 4 ounces grated)
  • For the Pecans
  • 16 ounces pecan halves
  • 1⁄2 cups butter
  • 3⁄4 cups packed brown sugar
  • 2 teaspoons vanilla
  • 1⁄4 teaspoons salt

 

How To:

 

For the Pecans

  1. Arrange pecan halves in an aluminum foil lined 13x9 baking dish. Set pan aside. Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt. Stir one minute and remove from heat. Continue stirring until brown sugar dissolves. Pour over pecans, stirring to coat. Bake at 325º for 20 to 25 minutes; stirring every 10 to 15 minutes.

For the Grilled Cheese

  1. Preheat the oven to 425° Fahrenheit. Layer a baking sheet with a 1-inch lip of parchment paper. Place the strips of bacon on the parchment, and then brush the strips with the honey. Bake for 15-20 minutes or until done, depending on the thickness of the bacon. Transfer to paper towels to drain and cool. Cut or break the bacon strips in half. Spread ½ tablespoon of butter on one side of each slice of the bread.
  2. Place one slice of the grated  Creamy Havarti on the non-buttered side of bread ((or sprinkle 1 ounce of grated cheese)or. Sprinkle with some of the brown sugar pecans, then layer on the bacon and top with another slice of creamy Havarti (or sprinkle with another ounce of grated cheese). You will have leftover pecans so save for salads or to snack on.
  3. Drizzle a small amount of olive oil in a nonstick frying pan over medium heat. Place the sandwich in the pan, buttered side down, and top with the other slice of bread, buttered side facing up. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden. Reduce the heat to medium-low; flip the sandwich to the other side and cook for 2-3 minutes or until the bread is toasty golden and the cheese has melted. The second side will cook faster than the first, so watch it carefully.

Recipe: Dijon Maple Green Beans

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What You Need:

  • 1 1/2 lbs fresh green beans, trimmed
  • 2 tablespoons butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • dash of red pepper

Dijon Maple Sauce

  • 1 teaspoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Garnish

How to:

  1. In a small bowl, mix together the Dijon Maple Sauce ingredients. Set aside.

  2. Blanch green beans in a large stock pot of salted boiling water for 2 minutes. Drain and transfer beans to a large bowl of ice water.

  3. Melt butter over medium heat in a large skillet. Add shallots, garlic and red pepper flakes and saute for 1 minute. Add beans and Dijon Maple Sauce and continue to saute until beans are evenly coated in the sauce and beans and cooked to desired crisp-tenderness.

  4. Taste and season with additional red pepper flakes and freshly cracked salt and pepper to taste. Garnish with caramelized pecans, bacon and Feta.

Recipe: Maple Pecan Baked Brie

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What You Need: 

1 (8 ounce) round brie cheese

2 tablespoons maple syrup

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/2 cup chopped pecans

sliced baguette, graham crackers, apple slices (for serving)

 

How To:

  1. Preheat oven to 350F.
  2. Place brie on a small baking sheet. Bake about 15 minutes or until softened. Remove and let cool for about 5 minutes.
  3. While the brie cools, heat maple syrup, brown sugar, and cinnamon over low heat in a small saucepan. Stir until the sugar has dissolved; stir in pecans.
  4. Pour over the brie and serve immediately.

Recipe: Roasted Brussels Sprouts

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What you need:

1 1/2 pounds of brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees

Cut off the ends of the brussels spouts and pull off any yellow outer leaves

Mix them in a bowl with the olive oil, salt, and pepper

Turn them out on a baking sheet and roast for 35 to 40 minutes until crisp outside and tender inside.

Shake the pan from time to time, to brown the brussels sprouts evenly

Sprinkle with more kosher salt and serve!

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