Joey’s Pizza & Pasta House on Marco Island, Florida

Dining Outside the Home: Joey’s Pizza & Pasta House on Marco Island, Florida! My husband always says, “It’s more fun to eat at a bar than drink in a restaurant.” At Joey’s you can do both… or choose to eat and drink outdoors in their welcoming patio area. No matter where you settle in, the mood is contagious. Everyone seems to be having a good time. The drinks are cold and thirst-quenching, the food is definitely spot on. That’s probably due to the fact that Italian pasta dinners, specialty pizzas, and sweet desserts are made from family recipes. Pace yourself by sharing appetizers. Pizza is the main attraction offered in the New York style of thin-crust, which can be folded in half to eat, or the popular Sicilian thick-crust version covered in olive oil. Either way, go overboard. Leftovers can be taken home and eaten later when the cravings return.

Waffle-Doodle-Doo!

What’s Cooking in Gail’s Kitchen? The Next Step: Waffle-Doodle-Doo! The million dollar question of the day is “Why are chicken and waffles so popular?” Could it be the crispy moist chicken tenders, or the fluffy golden-edge waffle, or the sweet creamy butter? Maybe. Perhaps it’s the robust taste of natural maple syrup. That’s good, too. Personally, I like the explosive kick of jalapeño and the bite of cilantro mixed in. Sliced apple sticks are a bonus. No matter your preference, it’s kind of a thing. Go the easy route like I did. Pick up an order of breaded chicken tenders from your favorite food joint. Since my husband is a master on the waffle iron, he does that part. Make extra waffles; they freeze well. You can thank me later. Pull it all together for a unique flavor that works for breakfast, weekend brunch, or late night craving.

WAFFLE DOODLE-DOO

Ingredients:

4 chicken tenders, precooked

2 buttermilk or Belgian-style frozen waffles

1/2 cup pure maple syrup

1-2 tablespoons jalapeño pepper jelly

1 Gala apple, cored and sliced into matchsticks

Butter, room temperature

Fresh cilantro

Instructions:

Warm chicken tenders in a 350° oven while waffles are being made in the waffle iron or heated in a toaster to desired crispness. Combine maple syrup and jalapeño jelly in a microwave-safe bowl. Heat on High in 15-second intervals. Stir together until jelly is melted and the flavors are blended. Core the apple, then slice into matchsticks. For presentation, cut waffles into triangles to form a “tent”. Brush waffles with softened butter. Drizzle with jalapeño maple syrup. Arrange chicken tenders. Add apples. Garnish with chopped cilantro.

Snook Inn on Marco Island, Florida

Dining Outside the Home: Snook Inn on Marco Island, Florida! Eating at a landmark location adds captivating charm and pleasant nostalgia to waterside dining. Years ago, this place was a secluded island retreat famous for its fresh seafood from the Gulf of Mexico. People flocked here “to get away from it all”. Originally, it was dubbed the “Snook Hole” simply because right off the dock, fisherman caught the common snook fish in abundance. An aggressive fish, the snook, gave quite a fight to the average sportsman. Yet it was the incredible white flesh that won people over. Over time, the Snook Hole evolved into an Old Florida beach bar. Mention the name to anyone around, and their eyes light up with fond memories of a popular gathering spot for cold cocktails, enjoyable food, and live music. Grab a seat at the Chickee Bar or bask in the sunshine from the upper deck as you wile away the day. This is a place for casual outdoor fun coupled with a great menu. The Fish ‘n Chips was a no-brainer, complemented by a trip to the Salad Bar. Is it any wonder it has become the talk-of-the-town for locals as well as tourists?

Vermont Cheddar Multigrain Toast

What’s Cooking in Gail’s Kitchen? The Next Step: Vermont Cheddar Multigrain Toast! Just because you hit the snooze button on the alarm clock does not mean you lose out on a healthy breakfast. Grab a slice of multigrain bread, a hard-boiled egg, and a wedge of white cheddar cheese. Why white, you ask? Um, because I like the deeper flavors of the older extra-sharp varieties. The longer a cheese ages naturally, the more pronounced the flavor. Besides, it tastes incredibly delish with the slightly salty applewood-smoked bacon as its companion. So, while the coffee’s brewing and the toast is browning, get slicing.

VERMONT CHEDDAR MULTIGRAIN TOAST

Ingredients:

1-2 slices multigrain toast

1-2 tablespoons sea salt butter

3-4 slices Vermont White Cheddar cheese

1-2 slices applewood-smoked bacon, precooked

1 hard boiled egg, sliced

Snipped chives for garnish

Chia seeds for garnish

Instructions:

Toast multigrain bread on desired setting. Remove from toaster; place on a plate. Spread sea salt butter over toast. Next, layer with Vermont cheddar cheese, thick bacon, and sliced egg. Top with snippets of fresh chives. Sprinkle chia seeds over all.

Dolphin Tiki Bar & Grill on Marco Island, Florida

Dining Outside the Home: Dolphin Tiki Bar & Grill on Marco Island, Florida! People are drawn to lobstah like fish to water. That’s a good thing because the word is out that Dolphin Tiki Bar & Grill has fresh lobster tails flown in weekly. Perhaps that is why you can get a twin lobster tail dinner, complete with garden potatoes, grilled corn, and drawn butter, while dining outdoors. Go early for Happy Hour to grab a seat at the Tiki Bar, located dockside with a waterfront view. Pelicans paddle by, boats bob atop the Marco River, the drinks quench thirsty patrons, and the conversation remains light. Don’t blink, else you may have to pinch yourself to keep paradise living a reality that everyone seeks.

Unstuffed Green Pepper Bake

What’s Cooking in Gail’s Kitchen? The Next Step: Unstuffed Green Pepper Bake! If you love the taste of stuffed green peppers, but really hate the extra steps of preparation, look no further. This “unstuffed” version can be served in individual casserole dishes or a family-style pan, thus eliminating the need for hollowed-out green peppers. Still yummy, still Spanish-flavor, still way back generational goodness like your grandma used to make. Be good to yourself when the week gets crazy busy. Make a batch of “unstuffed” green peppers and sit back with a glass of wine while the oven does all the work. You’re worth it.

UNSTUFFED GREEN PEPPER BAKE

Ingredients:

2 green peppers, coarsely chopped

24-ounce jar traditional pasta sauce

1/4 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon basil

2 cups rotisserie chicken or turkey, shredded

1 cup cooked brown rice

1 1/2 cups Italian cheese blend, shredded

2 tablespoons panko bread crumbs

1 tablespoon olive oil

Instructions:

Preheat oven to 350°. Cook chopped green peppers in the microwave-safe dish for 2 minutes on High setting. Set aside. In a large bowl, combine pasta sauce, garlic powder, oregano, and basil. Mix well. Fold in shredded meat, brown rice, and 1/2 cup shredded cheese. Add green peppers. Transfer filling into prepared casserole dish(es). Top with remaining cheese. In a small bowl coat panko crumbs with olive oil. Mix well. Spoon crumbs over cheese. Baked 25 minutes or until heated through.