When in Myrtle Beach, South Carolina, Don’t Miss the 2nd Avenue Pier House Restaurant!

By Jodee Weiland

We just returned from Myrtle Beach, South Carolina, after spending ten wonderful days there!  We love to go in September after things slow down a little, but not totally.  We spend our days on the beach enjoying the oceanfront, shelling, talking to other people visiting, and touring the area attractions.  But when it comes time for dinner, one of our favorite places to eat is the 2nd Avenue Pier House Restaurant.

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When we first started going to Myrtle Beach, we tried a lot of different restaurants, and 2nd Avenue Pier House Restaurant was where we found some of the best prepared seafood meals. For that reason I decided to share with you why we think this restaurant is so great!

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The 2nd Avenue Pier House Restaurant is an oceanfront restaurant with beautiful views from anywhere in the dining area. It is attached to its own pier, where you will see people of all ages fishing or just enjoying the views. There’s a full tackle shop as you enter the pier, in case you decide you want to do some fishing. You can sit and watch the ocean from various places on this very long pier that extends out over the ocean. You can also enjoy the open air bar above the restaurant for even more panoramic views of the ocean and coastline.  But even though we love the views, what we love most is the food at the 2nd Avenue Pier House Restaurant.

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The owners, the manager, and staff all make you feel welcome when you first walk into the restaurant. They are all very pleasant and helpful when you have any questions about the menu.  Although the dining area is not overly large, it is surrounded by large windows so everyone in the room has a view of the ocean. All of the selections on the menu are great.  My personal favorite, the seafood, is always fresh and deliciously prepared.  The meal portions are generous and presented well.  There are plenty of options to choose from for your meal from appetizers to desserts.  Surrounded by window views of the ocean, while eating delicious seafood expertly prepared, we felt relaxed and enjoyed our meal each time we ate at the 2nd Avenue Pier House Restaurant.

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We had the best crab cakes here as an appetizer. Our server told us they used no fillers in their house made crab cakes, just fresh crab meat served pan seared with a remoulade sauce. They were fabulous. They also had crab cakes as a main course or a sandwich on the menu, so it was up to you just how you would have them.  On our numerous visits here, some of the selections we had for our main course that we enjoyed were their blackened grouper with creole crayfish cream, their broiled scallops in lemon butter topped with seasoned breadcrumbs and parsley, and their large, pan-seared shrimps over pepper jack grits with country ham and red eye gravy.  These were just a few of the wonderful dishes we had there.

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If fish isn’t your thing, you can have a twelve ounce hand cut ribeye with garlic shallot butter or two grilled boneless chicken breasts with either barbecue sauce or teriyaki glaze.  Finish off your meal with chocolate lava cake, house made key lime pie, or any of the other dessert choices.  There are so many more options for every part of your meal than just those I’ve mentioned here, but whatever you choose from the menu, I feel certain, you won’t be disappointed. From house made salad dressings to their wonderful house made desserts, 2nd Avenue Pier House Restaurant knows how to treat their guests to a delicious meal.

http://learnfromyesterday.com2nd Avenue Pier House Restaurant not only serves dinner, but they have fabulous breakfast and lunch menus as well.  The items on these two menus will surprise and delight you as well. At breakfast, enjoy an omelet, like the Cobia omelet I had with fresh spinach, mushrooms, tomatoes, and parmesan. It was delicious and the veggies were truly fresh. My husband’s choice for breakfast was the Bucksport Banana Pancakes, three large banana pancakes with a choice of bacon, sausage, or one side item.  I know it was good because of the smile on his face as he ate every bit of it.  We didn’t stop for lunch this time, but if the main plates at lunch are half as good as they sound, I’m sure you wouldn’t be disappointed.  All the menus offer so many delicious options for each meal that you’ll want to go back just to try something else.

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Chef Andy Yates, Manager Joe Kralich, Owner Teak Collins

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If you go to Myrtle Beach, South Carolina, be sure to visit 2nd Avenue Pier House Restaurant.  You won’t be disappointed.  The food and service is excellent.  The views are fantastic.  On top of all that, you can eat, spend time on the pier, and visit the open air bar afterwards, if you like, to get still more panoramic views of the ocean while sipping a glass of wine or a cocktail of your choice.  Whatever you decide, when in Myrtle Beach, South Carolina, don’t miss the 2nd Avenue Pier House Restaurant!  You’ll be glad you ate at this fabulous restaurant! Enjoy!

My special thanks to Owner Leigh Ann Collins for her help while doing my article. Thanks again, Leigh Ann!

Lemon Basil Chicken Breasts with Olive Oil, White Wine, and Garlic

By Jodee Weiland

We’ve been on the road travelling for the last two and a half weeks.  As usual, when I get back home, I look forward to cooking something homemade and delicious for dinner, like my Lemon Basil Chicken Breasts with Olive Oil, White Wine, and Garlic.

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Since our basil plants were so full yesterday when we arrived home, I immediately cut a whole bowl of basil, brought it in the house, cleaned it, and started making batches of my Italian Basil Pesto.  I froze several batches and one was used for our dinner on our first night home.  It was delicious.  Nonetheless, I still had a good amount of basil left, so I decided I was going to use it in an old favorite recipe of mine, Lemon Basil Chicken Breasts with Olive Oil, White Wine, and Garlic, for dinner tonight.

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I love chicken with fresh lemon, olive oil, and white wine, and I have been making various adaptations of this basic recipe for years.  I vary up the herbs I use with it and add plenty of fresh garlic sliced thinly.  I usually use a little sea salt, some black pepper, and whatever other seasonings appeal at the moment.  Tonight it was a little onion powder, nothing more.  Add a little lemon zest and lemon slices at the end, and this dish is delicious.  You can’t go wrong when you put chicken together with fresh lemon, olive oil, and white wine to start.

http://learnfromyesterday.com Lemon Basil Chicken Breasts with Olive Oil, White Wine, and Garlic

3 to 4 boneless chicken breasts without the skin
Sea salt to taste
Black pepper to taste
Onion powder to taste
3 tablespoons extra virgin olive oil
1/4 cup white wine (I use Riesling)
6 garlic cloves sliced thinly
Fresh lemon juice from one lemon
1 teaspoon freshly grated lemon zest
1 lemon sliced
6 basil leaves sliced

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Preheat oven to 375 degrees.  Treat baking dish with olive oil.

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Lightly brown the chicken breasts in 2 tablespoons olive oil.  Season the chicken with sea salt, black pepper, and onion powder to taste.  Just before finishing, add the sliced garlic to the pan, so it can cook slightly.  Once done, put the chicken breasts in the prepared baking dish.

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Add the remaining one tablespoon of olive oil to that left in the pan with the sliced garlic.  Add the white wine, fresh lemon juice, and heat a few minutes longer together.  Then drizzle this over the chicken breasts in the baking dish.  Spread the lemon zest over the chicken.  Place the lemon slices around the chicken breasts and finally, spread the sliced basil over the chicken.  Bake at 375 degrees for about 45 minutes.

http://learnfromyesterday.comOnce done, serve the Lemon Basil Chicken Breasts with Olive Oil, White Wine, and Garlic with your favorite vegetable.  I usually choose fresh broccoli for my vegetable because it is wonderful with the lemon flavored juices from this dish over it.  Add a crusty loaf of bread and a glass of Riesling for a wonderful meal that will make you feel as if you are eating out! This meal is always enjoyed by my family, and best of all, it is a healthy meal as well.  I hope you decide to try it, and enjoy!

Cherry Peach Kale Smoothie…A Healthy and Delicious Choice!

By Jodee Weiland

Lately the kale in my garden has been coming in faster than I can pick it.  I’ve used it in all kinds of recipes, but today I decided on something simple and delicious. Why not a kale smoothie of some sort?

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I decided to put the baby kale from my garden, some ripe peaches I had on hand, and some pure tart cherry juice into the blender and make a smoothie for myself.  Add a little organic honey and ice to that, and you have a deep green kale smoothie, my Cherry Peach Kale Smoothie…A Healthy and Delicious Choice.

I have always been health conscious, so I have made up my own smoothie combos as well as tried those that others have put on the internet.  If you’re not inclined to come up with your own ideas for smoothies, there are numerous places online where you can find any number of great recipes for smoothies with every imaginable combination of fruits and vegetables.  Most will surprise any skeptics out there with how great they taste.

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Whichever you choose, there are numerous health benefits from a fruit and veggie smoothie.  I like the idea of kale smoothie because it is so rich in vitamins K and A plus other vitamins as well.  Aside from the nutritional value of kale, it is known to help lower cholesterol and the risk of certain types of cancer.  Kale has even more health benefits beyond this, but these are the primary reasons I choose to eat kale.  In fact, there are so many health benefits to eating kale and so many ways to eat it as well, that I often wonder why more people aren’t doing just that.

Cherry Peach Kale Smoothie…A Healthy and Delicious Choice!

3 cups fresh baby kale tightly packed
2 ripe medium peaches pitted and quartered
1 cup 100% pure tart black cherry juice
3 tablespoons organic honey or to taste
1 cup or more ice

Put the first three above ingredients in a blender and blend thoroughly.  Then add the honey and ice and blend that into the rest.  Pour your smoothie in a glass, and you’re ready to enjoy a treat that is both delicious and healthy.  The above recipe actually will make enough for two people, but one person could drink it all if they wanted to do so.  Half of this recipe has 235 calories.

This is one green kale smoothie that is worth the little bit of time and effort it will take to put it together. The Cherry Peach Kale Smoothie…A Healthy and Delicious Choice, is an alternative to a lot of other ice slush drinks, and it is cool and refreshing.  I’m certain if you try it, you will find out it is really good and doesn’t taste like kale at all.  So enjoy!

By the way, check this out:

Fall is here, which means soon you will have to store away your summer outfits. This year instead of throwing your clothes into random tubs, organize your bins with Scan & Store labels from Mabel’s Labels. You will never misplace your items again! Here’s how they work:

1. Apply the label to a bin, tote or other container.
2. Scan it with the Write Away! iPhone app.
3. Store the title, location, description and a photograph of the container.

From your iPhone you can store the names and photographs of an unlimited number of items and assign them to a container, search for containers and items and much more! Organizing has never been so easy. Be sure to try out these amazing labels today. Happy Organizing!

Homemade Cream Cheese Pound Cake…Delicious and Easy to Make

By Jodee Weiland

Looking for something good to serve with all those grilled peaches, that homemade ice cream, or the berries you bought this week? What about a delicious pound cake?

http://learnfromyesterday.comI’m always looking for something to serve with ice cream, grilled peaches, or berries I purchased at the Farmer’s Market.  The one thing I know of that complements it all is Homemade Cream Cheese Pound Cake…Delicious and Easy to Make.

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This pound cake is made with cream cheese and that gives it a rich smooth taste.  What I like most about Homemade Cream Cheese Pound Cake, besides the fact that it tastes delicious, it is never overly sweet, but rather just sweet enough.  For this reason adding any grilled fruit, fresh fruit, or even ice cream to this pound cake only enhances the flavor rather than putting you into sugar overload.  Now don’t misunderstand, this pound cake is delicious even by itself, so when you make it, you decide how you want to serve it.  It’s up to you!

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Homemade Cream Cheese Pound Cake…Delicious and Easy to Make

1 and 1/2 cups of all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted whipped butter softened
1 cup sugar
1 and 1/2 teaspoon pure vanilla extract
3 eggs room temperature
4 ounces cream cheese

Preheat oven to 325 degrees.  Grease and flour loaf pan.

http://learnfromyesterday.comIn a bowl whisk together the flour, baking soda, and salt.  In a second bowl, beat the butter, sugar, and vanilla together with a mixer until creamy.  Gradually add the eggs, continuing to blend together with a mixer.  Once done, add a little of the flour mixture into the butter and sugar mixture, blending them together. Finally, add and blend in the cream cheese until completely mixed.

http://learnfromyesterday.comPut this in the greased and floured loaf pan you prepared earlier.  Once filled, tap the pan lightly and carefully on the counter or table to make sure it is evenly spread in the pan.  Put the loaf pan in the oven and bake at 325 degrees for about 60 minutes.  When lightly brown, use a toothpick in the center to decide if it is done. The toothpick should go into the center and when withdrawn be clean, if done.  Let the pound cake cool before removing from the pan to serve.

http://learnfromyesterday.comWhen serving your Homemade Cream Cheese Pound Cake…Delicious and Easy to Make, you decide how you want to serve it.  I like to serve it a number of ways, but my favorite is with a light dusting of sifted powdered sugar and fresh berries.  It’s simple, but so good.  On special occasions I will add ice cream with those fresh berries.  Whichever way you serve it, one thing is certain, and that is, you are going to love it.  So enjoy!

Baby Kale Pesto with Pasta…Both Healthy and Delicious!

By Jodee Weiland

Being Italian, it was hard for me to imagine kale in a pesto.  I’ve used it to make kale chips, a kale salad, and even a kale and white bean soup. But putting kale in a pesto to use with pasta was something I just couldn’t imagine, especially since I love Italian Basil Pesto.

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Nevertheless, with all the baby kale I have coming from my garden, I decided I had to do something with it all, and Baby Kale Pesto…Both Healthy and Delicious is what I came up with for dinner tonight,  I was pleasantly surprised when this dinner turned out to be very tasty after all.

http://learnfromyesterday.comKale likes to grow in lower temperatures, and with the unusual cooler temperatures we’ve been having in the Midwest this summer, my kale lasted longer and grew more abundantly than I ever expected when I first planted the seeds last spring.  I have had plenty of kale to use this summer for salads and kale chips, which we love.  I have had so much that I have given some away to people who wanted it.  But today, I used my fresh baby kale to make my pesto, and it turned out great!

http://learnfromyesterday.comBaby Kale Pesto with Pasta…Both Healthy and Delicious!

2 cups fresh baby kale leaves packed tightly
1/4 cup toasted pine nuts
1 teaspoon chopped garlic clove or to taste
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
2/3 cup extra-virgin olive oil (more or less, depending on desired consistency and thickness)
1/2 cup freshly grated Parmesan Reggiano cheese or more

http://learnfromyesterday.comBlend together the kale, pine nuts, garlic, salt, and black pepper until finely chopped in a food processer or blender. Gradually add oil to this mixture to attain a smooth consistency and thickness (your preference). Finally, add the Parmesan cheese into this mixture. You can add more salt and black pepper to taste once it is blended. Kale pesto can be made two days ahead or just before it is needed. If made ahead, cover and refrigerate it. With pesto recipes, I like to double the recipe and freeze some for later.

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Baby Kale Pesto…Both Healthy and Delicious will quickly become a favorite, especially for those who prefer a milder tasting pesto than what one finds in a basil pesto, although both are good.  Some may think, as I did, that kale would be too bitter for pesto, but the blend of garlic, pine nuts, and Parmesan Reggiano cheese with the kale in an extra virgin olive oil creates a pesto that has no bitterness and plenty of flavor when served with pasta.  Serve it with a nice red wine and a side salad for a very pleasant meal, as well as healthy.  Try it, and enjoy!