Lemon Monkey Bread

Easy to make Lemon Monkey Bread. 

Serves about 6 or 1 really hungry person. 

Ingredients

• 12 Frozen Rhodes™ Dinner Rolls (or other frozen rolls), thawed but still cold
• zest of two lemons
• 1/2 cup sugar
• 1/4 cup butter, melted
• Citrus glaze:
• 1 cup powdered sugar
• 1 Tablespoon butter, melted
• 2 Tablespoons fresh lemon juice

Instructions

1. Cut rolls in half and place in a 9x13-inch baking dish sprayed with nonstick cooking spray.
2. In a small bowl combine lemon zest and sugar; set aside.
3. Drizzle 1/4 cup melted butter over rolls and sprinkle on zest/sugar mixture, reserving half of mixture to sprinkle on just before baking.
4. Cover rolls with saran wrap and let rise until doubled in size.
5. Remove saran wrap and sprinkle on remaining mixture.
6. Bake at 350 degrees F. for 20-25 minutes.
7. Remove from oven.
8. Whisk together glaze ingredients and drizzle over top of rolls.

Sweet Potato Breakfast

Sweet Potato Breakfast 

Ingredients: 

3 large sweet potatoes (about 3 lbs), skin on, diced into ¼ to ½-inch cubes
3 large onions, halved and thinly sliced
2 tablespoons coconut oil (or butter)
4 tablespoons olive oil
2 ½ teaspoons fine grain salt, divided
2 teaspoons fresh rosemary
Pinch of fresh ground black pepper
4 free-range organic eggs

Directions: 

Preheat oven to 450°F (230°C) and place a rack in the middle. Line a large baking sheet with parchment paper and set aside.
Melt the butter in a large skillet over medium-high heat.
Add onion and 1 teaspoon of salt and lower the heat. Cook, stirring every now and then, until onions are soft and golden brown, about 20 to 30 minutes.
In the meantime, in a large bowl toss diced sweet potatoes with the olive oil, 1 ½ teaspoons of salt, smoked paprika, a pinch of ground black pepper, and chopped rosemary.
When the caramelized onions are done, stir them into the sweet potatoes.
Spread mixture in one layer on the lined baking sheet, and roast in the oven for 30 to 40 minutes, stirring at least a couple of times, until the sweet potatoes are soft and browned.
Let the hash cool and store it in a covered container (or Ziploc bag) in the refrigerator up to 5 days.
To serve, heat the oven to 425°F (220°C).
Spread hash in a thin layer in a baking dish or a cast iron skillet (alternatively, you can bake the hash in individual ramekins) and crack in the eggs.
Season with salt and pepper and bake in the hot oven for 10 to 20 minutes, until the eggs are done to your preference.

Newt's Surf Co. Food Blog 
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Delicious Hawaiian Chicken Kebabs

Hawaiian Chicken Kebabs 

Are you looking for something to cook for tonights dinner, or are you having friends over for a barbecue? Why not treat them with some mouth watering Hawaiian inspired chicken kebabs. 

Ingredients

• 1/3 cup ketchup

• 1/3 cup packed dark brown sugar

• 1/3 cup low-sodium soy sauce

• 1/4 cup pineapple juice

• 4 Tbsp olive oil, divided, plus more for brushing grill

• 1 1/2 Tbsp rice vinegar

• 4 garlic cloves, minced (4 tsp)

• 1 Tbsp minced ginger

• 1/2 tsp sesame oil

• Salt and freshly ground black pepper

• 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes

• 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)

• 1 1/2 large green peppers, diced into 1 1/4-inch pieces

• 1 large red onion, diced into 1 1/4-inch pieces

Directions

• In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 - 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).

• Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.

• Recipe source: Cooking Classy
• 
  
• Newt's Surf Company Food Blog
• www.newtssurfco.com

CHEESY BACON AND EGG HASH

CHEESY BACON AND EGG HASH

Ingridents: 

• 24 oz | 700 g potatoes (about 4 medium-sized), scrubbed clean and peeled
• 2 tablespoons olive oil (or coconut oil)
• 7 oz | 200 g diced bacon (trimmed of fat)
• 2 scallions or spring onions (shallots), trimmed and finely sliced
• 4 large eggs
• ¼ cup shredded mozzarella cheese (or cheddar)
• Cracked pepper to season

Directions: 

1. Dice potatoes into small ¾-inch cubes.

Stove Top:

1. Heat the oil in a large cast iron skillet or pan over medium heat. Fry the potatoes in the hot oil and cook while stirring occasionally, until golden and crispy (about 20 minutes). To speed up cooking time, cover pan with a lid, checking the potatoes every 4-5 minutes or so to stir them (this takes about 15 minutes).
2. Add the bacon pieces to the pan and fry while stirring occasionally for 10 minutes until crisp. The potatoes will be golden with crisp edges, while soft on the inside. Add the spring onions; stir them through and season with pepper (optional). The bacon releases some oil by this stage to cook your eggs!
3. Using a wooden spoon or spatula, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Fry until the whites are set and the eggs are cooked to your liking. Serve immediately! (Don't leave the hash in the pan or the eggs will continue cooking in the heat of the skillet).

Oven Method:

1. Preheat oven to 400°F | 200°C. Arrange the potatoes in a single layer in a cast iron skillet or oven proof pan (or baking sheet). Spray with a light coating of cooking oil spray and bake for about 30 minutes, mixing them around halfway through cook time, until they are crisp and golden. Remove from oven, add the bacon, and place back into the oven for a further 10 minutes or until the bacon is crispy. Remove from oven, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Place skillet (or pan) back into the oven until the whites are set and the eggs are cooked to your liking. Serve immediately!

Chicken Fried Rice

INGREDIENTS

1. 3 boneless, skinless chicken breasts
2. 1 (18 oz) bottle Teriyaki sauce
3. 3 Tablespoons sesame oil (or vegetable oil)
4. 1 cup frozen peas and carrots (thawed)
5. 1 small onion, chopped
6. 2 teaspoons minced garlic
7. 2 eggs, slightly beaten
8. 3 cups cooked white rice (day old or leftover cold rice is best)
9. 3-4 Tablespoons soy sauce

INSTRUCTIONS

1. Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
3. Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
4. Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!

Newt's Surf Company

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Amazing Banana Chocolate Chip Pancakes

BANANA CHOCOLATE CHIP PANCAKES

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 2 tablespoons packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil
• 1/2 teaspoon vanilla extract
• 2 brown-spotted bananas, mashed (about 1 cup)
• 1/4-1/2 cup mini chocolate chips

DIRECTIONS:

1. Preheat an electric griddle to 350°F, if using one. If not, you’ll preheat your pan just before cooking the pancakes.
2. Whisk flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
3. Whisk milk, egg, oil, and vanilla in a large measuring cup. Add wet ingredients to dry, add bananas, and stir until combined. Stir in chocolate chips. (1/2 cup will be very chocolatey, so add how many you want depending on how sweet you want the pancakes to be.)
4. Spray pan or griddle with cooking spray. Drop desired amount of pancake batter onto preheated griddle or pan. Cook until small bubbles form then flip until the bottom is a light golden brown.
5. Serve plain or with maple syrup and enjoy!

Newt's Surf Company 

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Samoan Coconut Rolls

Samoan Coconut Rolls

(Homemade Rolls )

• In a small bowl combine:
• 2 Tbsp yeast
• 1 Tbsp sugar
• 1 cup warm water
In a large bowl combine:
• 2 cups scalded milk (microwave for 3 min,)
• 1 cup butter
• 1 Tbsp salt
• 1 cup sugar
• 2 eggs
You will also need:
• 8 to 10 cups of flour

Instructions

• Beat the ingredients in the large bowl with an electric mixer for 1 minute. Add the yeast mixture in the small bowl. Stir in the 8 to 10 cups of flour 1 cup at a time. You will know you have enough flour when the dough pulls away from the sides of the bowl, it should still be sticky. Pour some more flour onto a flat clean surface and knead into a soft dough, adding flour as needed.
• Cover the dough and let it rest for 10 minutes.
• Knead again then place into a bowl sprayed with cooking spray. Cover and raise for 1 hour.
• Punch down the dough and let raise 10 more minutes.
• Roll out dough, and break off sections to form into small rolls. They should be about half the size you would like your finished roll to be. 
• Place rolls in a pan or cookie sheet and raise again for about 15 to 20 minutes. They shouldn't be touching before raising, but should be after raising.
• Bake at 375 degrees for 10 to 12 minutes.

• Ingredients: 12-20 frozen dinner rolls, depending on size (see note above for homemade rolls), 1 (10 oz.) can coconut mil, 1 c. sugar

Instructions

• Coat a 9x13 glass baking dish with cooking spray and arrange rolls evenly to thaw (if doing homemade rolls, roll dough into golf-ball size balls and arrange the same way).
• Cover with plastic wrap sprayed with cooking spray (to keep dough from sticking to the plastic wrap). 
• Allow to rise until doubled in size. 
• Pre-heat oven to 350-degrees.
• In a bowl, combine coconut milk and sugar and whisk until sugar is dissolved.
• Pour about 2/3 of the coconut mixture over the rolls and bake for 20-30 minutes (or according to package/dough recipe instructions) or until golden brown and dough is baked through.
• Remove from oven and pour remaining coconut mixture evenly over the top of the rolls.
• The rolls should be sticky and gooey on the bottom (read notes above). Can be served upside down or right-side up.

Newt's Surf Co. 

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Clambake

Clambake

Ingredients: 1 750-milliliter bottle dry white wine, 2 1/2 pounds small new potatoes, about 1' in diameter, 8 live lobsters, about 1 1/4 pounds each, 8 large eggs, 8 ears of corn, husked, halved, 4 celery stalks, cut diagonally into 1/2' pieces, 1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2' pieces, 2 lemons, quartered, sliced, 1 orange, quartered, sliced, 1 head of garlic, cloves separated, 1 large bunch thyme, 4 pounds littleneck, Manila, or steamer clams, scrubbed, 2 pounds mussels (scrubbed, debearded), Chile-Thyme Spice Mix (click for recipe), 1 cup (2 sticks) salted butter, melted

Directions:  Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready. 

Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.

Newt's Surf Co. 

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Surfer's Ceviche

Surfer's Ceviche

Ingredients: 1 pound raw shrimp (21-25 per pound), peeled and deveined, Juice of 2 lemons, Juice of 2 limes, Juice of 2 oranges, 1/2 cup finely chopped red onion, 2 serrano chiles, seeded and finely chopped, 1 cup diced seeded tomato, 1 avocado, chopped into 1/2-inch pieces, 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish, 1/4 cup extra-virgin olive oil, 1/4 teaspoon kosher salt, 2 quarts water, 1/4 cup kosher salt

Directions: 

Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.

Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl . Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Newt's Surf Co. 

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Shepard's Pie for Surfers

Shepherd’s Pie

Ingredients: 1 ½ lb. lean ground beef, 6-7 potatoes, 3 carrots chopped, 1 onion chopped, 1 clove minced garlic, 1 cup frozen corn, 1 cup frozen green beans, 1 cup frozen peas, 1 tbsp. tomato paste, 1 tsp. thyme, 6 tbsp. butter, ½ cup milk, 1 tsp. salt, 1 tsp. ground black pepper, 1 package beef gravy mix prepared as per instructions, 1 cup cheddar cheese shredded

Directions: Peel and cut potatoes; cook in salted water until tender, about 20 minutes, drain. Add butter, milk and mash; set aside. In large sauté pan add ground beef, salt, pepper and cook until browned. Transfer to casserole dish. Drain off all but about 1 tbsp. fat from sauté pan, add onions, carrots and garlic and cook until tender. Add beans, corn and peas. Cook for about 8 minuntes(I usually add the beans and cook for a few minutes before adding peas and corn as they take a bit longer to cook. In the meantime prepare gravy mix as per instructions. When gravy is done add tomato paste and thyme. Stir gravy into vegetable mix, then stir in ground beef and pour in casserole dish. Top with mashed potato mix, cover and bake 350 degrees for 30 minutes. Add shredded cheddar cheese and bake uncovered for an additional 10 minutes or until cheese is melted.

Newt's Surf Co.

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New England Clam Chowder & Sour Dough Bread

New England Clam Chowder & Sour Dough Bread

Ingredients: 1 Tbsp vegetable oil, 1 Tbsp. unsalted butter, 2 ribs of celery, 1 small onion, 3 medium potatoes, 6 sliced pre-cooked bacon, 1 clove garlic, 1/4 tsp. black pepper, 1/4 tsp. dried thyme leaves, 1/4 tsp. salt, 1/3 cup all-purpose flour, 3 (8 oz.) bottles of clam juice. 1 cup low or no-sodium chicken broth, 3 (6.5 oz.)  can chopped clams, 2 cups half and half.

Directions: Put a large pot or Dutch oven over medium-low heat. Add the oil. Cut the butter into pieces and add it to the oil. Finely chop the celery and add it to the pot. Increase heat to medium. Peel and chop the onion and add it to the pot. Stir. Use a fork to prick the potatoes in several places each. Put them on a microwave-safe plate and microwave on high power for 3 minutes. Flip and microwave until fork tender, 2-3 more minutes.

Meanwhile, chop up the bacon and add it to the celery and onions. Mince the garlic and add it along with the pepper, thyme and salt. Stir. Sprinkle with the flour. Stir. Drizzle in one half of one of the bottles of clam juice.  Stir well and then add the rest of the bottle. Repeat with the remaining to bottles, adding half a bottle at a time before stirring and continuing. Add the chicken broth. Increase heat to medium-high and bring up to a simmer while stirring often. When the potatoes are fork tender, wear oven mitts to protect your hands from the heat and chop them into 1/2 inch  cubes. Add the potatoes to the soup. Add the cans of chopped clams, along with their juice, to the soup. Stir and allow to cook for a minute. Stir in the half and half and heat through before serving. 

Find your local bakery and order a roll of fresh Sour Dough Bread!!!

Newt's Surf Co. 

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Turkey Avocado Burgers

Turkey Avocado Burgers

Ingredients: 1 pound ground turkey, 1 large ripe avocado - cut into chunks or gently mashed, 1 chopped clove of garlic, 1 tsp chili powder, ⅓ cup Panko crumbs, ½ tsp pepper and a pinch of salt. 

Directions:

Add all ingredients to a large bowl and toss gently. Shape into desired size patties and grill inside or out! Cook until the meat is properly cooked and serve on buns or protein style. 

Newt's Surf Co. 

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Chicken Long(board) Rice: After a long day boarding this is what you want

Chicken Long(board) Rice

After a long day longboarding either in the water or on land, a bowl of Chicken long rice is always a nice way to relax. 

Ingredients: 2 pounds of skinless chicken thighs, salt, 10 ounces of “long rice” noodles (aka cellophane noodles), 2 garlic cloves (crushed), 2 tablespoons fresh minced ginger, 2 tablespoons of vegetable oil, 2 (14.5 ounce) cans of chicken broth, pinch of pepper, 2 to 4 green onions (chopped). 

Directions: 

Cut chicken thighs into small pieces or strips and sprinkle with salt. Soak rice noodles in cold water for 30 minutes and cut into smaller pieces. Heat vegetable oil in medium pot and sauté garlic and ginger. Add chicken and cook until the chicken is golden brown. Add chicken broth and bring into a boil. Turn to low heat and cook for 40 to 50 minutes. Add the rest f the ingredients and cook for another 3 to 5 minutes. Be careful not to overcook the long rice, and garnish with green onions. 

Newt's Surf Co.

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Chicken Katsu: Deep Fried Goodness

Chicken Katsu

Ingredients: 1 Egg, 1 cup of corn starch, 1/2 cup of water, 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of sesame oil, 2 pounds of skinless chicken, 2 cups of upper crust panko. 

Directions: 

Combine all the ingredients except chicken and panko then mix in a bowl until its like a paste. Marinate chicken for 10 minutes with the paste. Then coat with Upper Crust panko. Deep fry for 2-3 minutes or until golden brown. 

Newt's Surf Co. 

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Spam Musubi: Hawaiian Surfers Snack

Spam Musubi

Ingredients: Vegetable oil, 3/4 cup of steam rice, 1 teaspoon of barbecue sauce (your choice), 1 piece of SPAM® (1 can of spam, can be sliced into 8 pieces), 1/2 sheet of nori (seaweed wrap). 

Directions:

Heat pan with oil and light pan-fry SPAM®. Put rice into musubi mold and then add barbecue sauce to top of rice. Place SPAM®  on top of rice. Wrap nori around rice and serve. 

Newt's Surf Co. 

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