Bogarts Cafe: Healthy breakfast spot on Monsarrat Ave.

Coffee & tea, bagels, breakfast and brunch.  You can get a variety of  contemporary food at Bogarts from strawberry haupia waffles, to my favorite breakfast bagel, to a breakfast burrito, or a variety of omelets, my favorite being the swiss crab omelet with avocado with potatos or rice, fried rice, strawberry spinach salads and homemade style sandwiches.  They have a large menu and everything pretty much under $10, this is a favorite breakfast spot, located off Kapahulu and Kapiolani park,  on the East end of Waikiki, just past the Honolulu Zoo.  They have teas, coffees, specialty smoothies, and all of the above.  The menu is huge and always changing.  It’s a small little restaurant and often doesn’t have seating, so you may have to wait for a seat if you don’t want to get your food to go. There’s almost always a line, and bring cash, because it’s cash only!

Healthy breakfast burrito

Acai bowl with bananas, blueberries, strawberries and granola

Fruit haupia waffles

my favorite breakfast bagel (I like it with turkey bacon)

grilled chicken salad with blue cheese and pine nuts

3045 Monsarrat Ave
Ste 3
Honolulu, HI 96815

(808) 739-0999

Mon-Fri 6 am – 6:30 pm

Sat-Sun 6 am – 6 pm


Kristie Manning

Fav Salad Recipes.










  • 3 tart apples – peeled, cored and chopped
  • 1 tablespoon lemon juice
  • 1 cup seedless grapes
  • 2 stalks celery, chopped
  • 2 green onions, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 3 tablespoons apple juice
  • 1/4 teaspoon celery seed
  • 1 bunch watercress, trimmed and chopped
  • 2 tablespoons chopped walnuts
  1. In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
  2. In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
  3. Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

Belgian Endive Pear Salad

1 very ripe small pear (about 3 ounces), plus 4 large pears (about 6 ounces each)
3 tablespoons lemon juice
3 tablespoons apple juice
1 tablespoon chopped fresh parsley
1 teaspoon sugar
1 tablespoon nonfat sour cream
6 ounces Belgian endive, separated into leaves
1 ounce Gorgonzola cheese (1/4 cup)

1. For the dressing, peel and core the small pear. Cut it into large chunks, place in a small bowl and mash with a fork until smooth. Stir in 2 tablespoons of the lemon juice, the apple juice, parsley, sugar and sour cream; set aside.
2. Halve, stem and core but do not peel the remaining pears. Cut them lengthwise into 1/4-inch-thick slices, place them in a medium-size bowl and toss with the remaining lemon juice.
3. Line a serving platter with the endive leaves and arrange the pear slices on top. Crumble the Gorgonzola over the pears and drizzle the dressing over the salad.

Fruity Green Salad with Ruby Pomegranate Dressing

6 ounces mixed baby salad greens
1 cup blackberries (or other seasonal fruit)
1/2 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1/4 cup toasted slivered almonds
1/4 cup Ocean Spray® Ruby Pomegranate Grapefruit Juice Drink
1 teaspoon lemon juice
1/2 teaspoon sugar
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
  1. Toss together all salad ingredients in large bowl. Divide equally among 4 salad plates.
  2. Whisk together ruby pomegranate juice drink, lemon juice and sugar in small bowl. Add mayonnaise and oil. Whisk until smooth and creamy. Drizzle over salads.


  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (8 ounce) can crushed pineapple, drained
  • 3 1/2 cups frozen whipped topping, thawed (low fat)
  • 2 cups shredded coconut
  • 2 cups miniature marshmallows
  • 1/2 cup milk
  • 1 cup maraschino cherries


1 bulb fennel
1 bunch red radishes
1 pink grapefruit
1 bunch watercress
2 tablespoons lemon juice
2 teaspoons honey
Pepper and salt
6 tablespoons olive oil

Remove fronds from fennel bulb and trim root end. Slice in half lengthwise and remove outer layer, discard. With a very sharp knife, slice fennel lengthwise to form thin sheets (this can also be done on a mandolin). Add to salad bowl.

Remove stems from radish and slice each into thin rounds. Add to bowl.

Working with a sharp knife, slice off skin and pith from the grapefruit. Working over a bowl to save dripping juice, work with a pairing knife slicing along the edge of each membrane to remove segments. Let segments drop into bowl. Squeeze juice from the empty fruit carcass into the bowl and reserve.

Wash watercress and chop into three longish pieces. Add to salad bowl.

To make dressing, mix half of reserve grapefruit juice with lemon juice, honey, salt and lots of fresh cracked black pepper. Pour in oil and whisk to emulsify.

Toss salad with dressing to taste. Adjust seasoning with salt and pepper if necessary. Divide grapefruit segments among salad plates to serve.

Blanche de Bruxelles

Hitting up Yard House AGAIN with my best girl, Stacy Stovall, who recommended a white ale, “Blanche de Bruxelles.”  A great, light, Belgian beer.

Witbier is a very old type of beer, a speciality of the farm-breweries of old Brabant. The master brewers used their very best crops to make this beer. Blanche de Bruxelles owes its natural cloudiness to the large percentage (40 %) of wheat that goes into its composition.

The natural spice aromas of coriander and bitter orange peels are added during the brewing process. The brewing method, which includes infusion, is very slow. The beer, which is not filtered, is bottled and refermented with yeast and brewing sugar. You need only take a sip of this delicious drink to appreciate the fresh and mellow flavour with its hint of orange. It is really not like any other beer.

Always served chilled, between 3°C and 6°C.

Its alcoholic content is 4,5%.

Bruxelles pours light yellow, almost straw, with solid but not excessive carbonation. Leaves a thick head greater than an inch and a half wide, with moderate lacing as it recedes. Beer is cloudy in appearance, as a witbier should look. Heavy coriander and light orange smell, with a touch of unidentified spices. Together it all gives it a nice but not overpowering nose.  Incredibly smooth, not overly citrusy. It has a mild yeast and wheat profile.  I wish that I had tried one with a lemon.

Best Plate Lunches in the 808 UPDATED

Fairwoods (on Keeaumoku)
Honey Chicken with Fried Rice

Dong Yang Korean BBQ in Wahiawa
The best meat jun on the island!  The bim bim kook so and mandoo are runners up only to their giant plates of meat jun!

Miss Sato’s fried noodles (with teri beef stick side) in Waipahu

Tasty Chicken, Teri Beef Combo @ Aiea Bowl

$3.99 Chicken Katsu Special @ Marks Inn @ Stadium Mall

Zippy’s Zip Pac

Garlic Chicken Bento @ Mitsuken in Kalihi w tamago omelet and hot dog

the best Kim Chee Fried Rice in Hawaii @ Taiyo Noodles outside Alamoana

Rainbows Drive Inn Combo plate with chili on top on Kapahulu

Hawaiian Food @ Yama’s Fish Market

Boot & Kimo’s Mac Pancakes in Kailua


Beef Brocoli on Cake Noodle @ Great Wall in Wahiawa

Fresh fish picks @ Kalapawai Cafe in Kailua

Curry Chicken Crepe w/ salad, lemon dressing, and brown rice @ Mocha Java, @ Ward

Furikaki crusted ahi and daily fish specials @ Kakaako Kitchen, @ Ward

People’s Cafe by Pali Longs.  Lava Rock Special only $5.99.  Lau Lau with stew gravy on top



(Sorry no pics)

Kaya Sushi: Marina Del Ray, Japanese and Korean Cuisine

My sister’s boyfriend, Olcun treated us to sushi and Korean food last night at Kaya, in Marina Del Rey.  They had a great atmosphere with fish tanks and nice waterfalls everywhere.  The sushi menu was elaborate.  I even saw a waiter bring out to another table a ‘flambe’d’ sushi.  I had the spicy tuna crispy rice.  And a kim chee dolsot bim bim bap (beef, vegetables, egg, rice in a hot stone pot, so the rice gets crispy), along with a mug of Kirin.  They ordered hot sake which we all shared.  It was great! I loved the fusion of the Korean AND sushi.  I got my fav, bim bim bap, and Kai could have sushi, her favorite.

#102, 13400 washington blvd.
Marina Del Rey, CA 90292
(310) 577-1143

more at


Kristie Manning

Cafe Bolivar: Santa Monica

I had breakfast at a cute little latino inspired, contemporary corner cafe on Ocean Park Blvd. in Santa Monica.  Yesterday, my sister was in a rush to get to work so we grabbed sandwiches.  I had a chicken pesto with avo, and my sister grabbed a vegetarian sandwich, the Vegan Torta, which had a black bean spread.  They have fresh fruit smoothies, so Kai had the Papaya, Mango, Strawberry.  I had a ginger, mango, yoghurt drink, called Lassi’s.  They were different, but I love the flavor of ginger even if the strands would get stuck in my teeth sometimes.  Way to start the day with a healthy breakfast!  The side salad was a simple spring mix with a light vinegarette, walnuts, and bleu cheese crumbles.

Today is Saturday so we had more time to wait 25 minutes for $3 arepas, Venezuelan inspired mini sandwiches, made with fresh baked arepa bread.  Don’t have big eyes.  One is tiny, but can prove to be quite filling.  I tried the chicken and a vegetarian one that had avo, mango, cheese, and rosemary.  It came with a pesto-ish sauce on the side.  It was my 5 minutes of Heaven today.  And they have tables set up front so you can bring your dog.  We brought the cute Bonjook. ;D

The adorable Bonjook

Oh yeah, don’t forget the tea and coffees.  They looked good.  I don’t drink tea or coffee often though.


Kristie Manning

My Turkey cabernet spaghetti recipe

So as u all know, I don’t measure things, I put it all in according to taste and how many people I’m cooking for.
I like to use italian sausage but today I used ground turkey. It’s lower in fat and has twice the goodness in flavor. I usually use half a bottle of dry and not sweet Cabernet. Pinots tend to be too sweet. I only had expensive bottles so instead of using wine I needed a liquid substitute. I used 2 cups of chicken broth. I browned the turkey. Threw in red bellpeppers (I was out if green), onions, 4 garlic cloves and mushrooms. After they are cooked, I put in 1 can of tomato paste, and found a can of fire roasted tomatoes. Mmmmm. Then instead if wine I used the 2 c. Of chicken broth. Season with salt, black pepper and fresh herbs. Keeping a fresh garden of herbs is cheaper than buying herbs itself and is always available. Marjoram, thyme (lemon), Rosemary, savory, sage, oregano, basil (Greek and Italian). After it boils when I cook w wine I will usually let it simmer for 4 hours n add small amounts of wine as needed. But we just got done w yoga n I’m hungry so were going to cook on medium heat for half an hour. I also put in a dash of soy sauce and a spoonful of msg. Top with fresh grated parmesan. Bon apetite. 😀

Kristie manning

Seafood bisque recipe

I made seafood bisque  the other day

  • 3 tablespoons butter
  • 2 tablespoons chopped onions
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1/2 teaspoon pepper
  • 1 tablespoon tomato paste
  • 1 cup heavy whipping cream
  • 8 ounces crab meat
  • 4 to 8 ounces small cooked shrimp and scallops
  • 2 tablespoon sherry


Heat butter over medium-low heat; add onions. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the milk, cooking and stirring until thickened. Add pepper, tomato paste, and heavy cream. Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.
Serves 4 to 6.

Shuseki: Izakaya

Price Range: $$

Alcohol/Sake: Yes

Atmosphere: Casual

5115 W Spring Mountain Rd
Las Vegas, NV 89146
Neighborhood: Chinatown

(702) 222-2321

If you’re looking for traditional late night  Izakaya (Japanese bar food) and sake or Japanese beer,  Shuseki is the spot.  It’s delicious, and portions are large, and affordable.  My daughter’s favorite things to order are the tamago omelet (sweet egg), karaage chicken (fried chicken), and a large musubi with ume.  I like to order the japanese oshinko (pickles).  They are really traditional style, and the grilled rice ball which has a katsuo flavor and is really large like the musubi.  The sushi is pretty good, but I like larger appetizers like tofu agedashi.  They also have yakitori, (meat and veggies on a stick).  My fav is the bacon wrapped asparagus. I haven’t tried their gyoza’s but they look fresh, not like those frozen cheap kind they serve everywhere.  Their menu is big with pictures and they have variety from traditional sushi and elaborate specialty rolls and sashimi, to yakitori, to appetizers, and bentos, and bbq or noodles, or katsu curry rice plates and other unique dishes.   And for desert, try some mango mochi ice cream, or honey toast (with ice cream.)

There’s lots of parking, and with the casual atmosphere, it’s good for kids and big groups.  They serve beer and wine and sake for 21+.  In this economy, it’s cheap and large portions match their flavor.  It’s value exceeds it’s cost. Shuseki is hands down one of my favorite spots in Las Vegas, and they are open late.  Try Shuseki with a group of friends, or for a first date spot.o

Gyoza (I haven’t tried them but they look good)

Tsukemono/Oshinko (traditional pickles: cucumber, eggplant and cabbage) $2.99

Grilled onigiri (rice ball) available in different flavors. $1.50

Yakitori starts at $1.50 a stick

Asparagus bacon is my favorite. $1.50

The sushi selection is big and delicious

I haven’t tried the Katsu Curry yet, but how can you go wrong with that?

Try the Honey Toast for dessert.


Kristie Manning