Sea Star Cafe' - Chincoteague, VA

 

A must-try when you are in Chincoteague, VA!

 

I got the Chunky Chicken Salad Croissant -

Chicken breast with red bell pepper, celery, red onion, roasted garlic, a mix of select spices, romaine lettuce, tomato & a little mayonnaise on a croissant.

 

 

 

There are shaded tables and seating areas if you want to enjoy lunch there, or you can take it out. There are several places in Chincoteague to enjoy a picnic: the beach, Memorial Park, or the pavillion located in Downtown Park, the spot we chose for lunch.

 

 

 

 

Sea Star Cafe'

 

6429 Maddox Blvd.
Chincoteague, VA 23336
(757)336-5442
food@seastarcafeci.com

 

Pico Taqueria - Chincoteague, VA

 

My family and I had lunch at Pico Taqueria last week. I was excited to try this place, as I had read lots of great reviews.

 

 

 

 

I read a little about the owners before going, so it was kindof cool "meeting" the four of them. What an awesome business they have.

 

 

I got the Chincoteague Classic lettuce, pico de gallo, cotja,

creme fraiche with chicken, the Cilantro Rice Pudding topped with fresh mango, and Daily Drink Special Limeade.

 

 

OMG! This lunch was amazing!!

 

 

Mom and Dad got.....

 

 

a beef, a fish, and a veggie taco and Chips and Salsa (which I sampled).

Julie got a chicken taco and The Chicken City

Blackened chicken, corn and black bean salsa, avacado cream, cotja.

I highly recommend Pico Taqueria!

The food, atmosphere, and service is awesome!!

Can't wait to go back..............

 

CONTACT:

6382 Maddox Blvd.
Chincoteague, VA 23336

p. (757) 785-9920
Info@picotaqueria.com

 

Woody's Beach BBQ & Eatery - Chincoteague, VA

 

website: Woody's Beach BBQ

 

delicious food & relaxing atmosphere

 

 

google photo

 

great menu!

 

these fries seriously give Thrasher's a run for their money!

 

 

plenty of hammocks and comfy seating to kick back & relax!

 

6700 Maddox Blvd., Chincoteague Island, VA 23336

757-336-5531

 

Tripadvisor reviews HERE

Garlic Lime Chicken

Garlic Lime Chicken

3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon chili powder
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons minced garlic
1 lime

• In a small bowl, mix together salt, pepper, chili powder, paprika, garlic powder, thyme and parsley.
• Sprinkle spice mixture generously on both sides of chicken breasts.
• Heat butter and olive oil in a large skillet over medium heat. Add garlic and saute lightly.
• Add chicken and cook until golden brown, about 6 minutes on each side-turn frequently.
• Sprinkle with the juice of half of the lime. Cook 5 minutes, stirring frequently to coat evenly with sauce.
• Serve with lime slices as garnish.

Riverside Grill - Pocomoke, MD

 

Located in downtown Pocomoke on the river, Riverside Grill is a hidden gem. The food is fresh and delicious, the atmoshere is awesome and you'll  love the view of the river from the dining room or deck. We have eaten there numerous times, as well as having our son and daughter-in-law's rehearsal dinner there last May (which was held in the private dining room with access to the deck). The staff is very friendly and eager to make your visit at Riverside Grill worth coming back for. They have a large menu, as well as many delicious daily and nightly specials. Menu link HERE.

 

A few things we've tried at Riverside Grill:

 

Steak Sandwich & House Salad

 

"Build Your Own Salad" w/grilled tuna

 

Shrimp Salad Sandwich

Seared Ahi Tuna


Shrimp Salad/Crab Cake Club

Shrimp Salad and Seafood Gumbo



Crabby Chicken (Grilled Chiken Breast topped with Hot Crab Dip)
and those FRIES....YUM!!!

 

 

"Our great riverfront views and the historic bridge provide the perfect venue for dinner with the family, lunch and a beer, or special occasions. We serve great food at affordable prices."

Nightly Specials:

Monday: (Wing Night)
60 cent wings 8-10 pm (minimum 6 per order)
$2 Coors light, Bud light & Yuengling drafts 8pm-close
Tuesday: (App Night)
$1.25 kids meals 4-10 pm (1 discount kids meal per adult meal)
$5 select appetizers ($1 off seafood appetizers) 8-10 pm
½ price import bottled beer 8pm-close
Wednesday: (Taco Night)
$1.25 tacos & quesadillas 8-10 pm (minimum 3 per order)
$3 house margaritas, $3 Dos Equis, $2 Bud Light Lime, $4 Cuervo shots 8pm-close
Thursday: (Burger Night)
$5 burgers 4pm-midnight
Discount premium rotating draft 8pm-close
$5 bombs- grape, cherry, orange, raspberry, lemon 8pm-close
Friday: (TGIF)
$2.50 Domestic bottles 8pm-close
$18 bottles of Premium Wines
$5 house Orange & Lemon crushes 8pm-close
Saturday:
$3 Heineken bottles 8pm-close
$3 Angry Orchard draft 8pm-close
½ price glasses house wine, $5 cosmos 8pm-close
Sunday: (HH All Day)
Happy Hour All Day w/ $1 off appetizers

$2.50 Bloody Mary’s & Mimosas

**During Football Season Only- 2 for $5 BYO or specialty hot dogs **

 

Address:

 

Riverside Grill

2 Riverside Drive

Pocomoke, MD 21851

 

Phone:

 

410-957-0622

 

Hours:

 

11 a.m. to midnight or later daily

 

Website:

 

http://www.riversidegrillpocomoke.com/

 

About:

 

Riverside Grill is a new restaurant & full service bar, which was built by the City of Pocomoke and is run by the Reeves family. Mark & Leslie Reeves bought their first restaurant, Market Street Inn, in 1989 where our build-your-own style of menu became popular.

These owner/operators took a brief break from the restaurant business from 2001 to 2007 to raise their children. They opened Back Street Grill in November of 2007, which they are still successfully operating and the customers enjoy the original check-off style menu and daily specials.

Riverside Grill is the sister restaurant of Back Street Grill in Salisbury, MD. We opened on July 9th, 2012 with an expanded version of the original menu. Our customers and we enjoy our waterfront views, which include indoor and outdoor seating, as well as a private room for parties

 

 

 

Grilled Chicken w/ Lemon Basil Pasta

I love Pioneer Woman! Not only is Ree a great cook, but she is very real....like I could be friends with her real. She doesn't try to be perfect or too fancy. I love her cooking style and have tried many of her recipes, all of which have been winners!

I tried her Grilled Chicken w/ Lemon Basil Pasta today and it was sooooo good! I improvised a little since I was cooking for two instead of a crowd, but I used all the ingredients on the list. I also tried getting some good pictures, but the finished dish doesn't look near as appealing as the pictures Ree takes.

A link to her version of the recipe HERE and my take on it here:

Marinate 2-3 boneless chicken breast in a mixture of a little olive oil, the juice from one lemon, honey, salt, and basil (from your spice cabinet - I used fresh in the pasta). I marinated in a gallon size ziploc bag for about 5 hours.

Ingredients:

 

8 oz. penne pasta, 1/2 stick butter, juice from one lemon, 1 cup half & half (or heavy cream), 1 cup grated parmesan/romano cheese, salt & pepper to taste, and fresh basil (chopped)

 

Side Note: Fresh basil will turn dark after a few days, so use as soon as possible.

 

 

Directions:

Grill chicken and keep warm until pasta and sauce are ready. Cook pasta; drain and set aside. In pan, melt butter over medium heat and add lemon juice. Whisk together. Pour in half-and-half. Whisk until hot. Add cheese and whisk until melted, then add salt and pepper.
Pour pasta and sauce into a large serving bowl. Stir in basil. When serving, top with sliced chicken breast and sprinkle with a little chopped basil. Serve immediately! DELISH!!!

 

Don't skimp on the basil - it is a great compliment to the lemony cream sauce.

 

Check out Ree's website: Pioneer Woman and tune in to her show every Saturday morning at 10 a.m. on Food Network.

White Bean Chicken Chili

We love chili and normally I make the classic red chili with ground beef, but today, I tried a new recipe for White Bean Chicken Chili.

It's very easy (crock pot easy) and very tasty! It's a healthy version of a favorite classic!

-White Bean Chicken Chili-

2-3 boneless chicken breast

(I cooked the chicken until almost done in a little water on top of the stove before transferring to crock pot)

1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons oregano
1 teaspoon cumin
1 onion - chopped
1 *jalapeno - seeded and chopped
1 tablespoon minced garlic
2 (15 oz.) cans cannellini or white kidney beans - drained and rinsed
3 cups chicken broth (I used the broth from chicken I cooked earlier)

Toppings: shredded cheese (I used Mexican Blend), sour cream, tortilla chips, or any of your favorite chili toppings.

Put chicken in bottom of crock pot. Add seasonings, onion, jalapeno, garlic, and beans. Next, pour broth over everything and cover. Simmer on high 4-6 hrs. or low 6-8 hrs.

Shred chicken and stir before serving. Sprinkle with cheese and your favorite toppings.

 

 

*if you want more heat, add an extra jalapeno, a hotter pepper, or a can of green chilies to the recipe.

 

 

Side Note: I used a (small) crock pot for years and absolutely loved it! It cooked evenly and quickly, and you could remove the pan to brown on top of the stove.

 

It, however, wasn't big enough for all recipes (like the Easter ham of 2013) LOL. (BTW, that ham recipe was delicious!!)

 

So, I put a new, bigger crock pot on my wish list and Nathan gave me this one last year for Christmas.

 

Crock - Pot The Original Slow Cooker

I love all the settings and I really love the size, but it has taken some getting used to as it doesn't cook as quickly as my old crock pot. It actually takes almost twice as long to cook in this one. I have to put things in super early to have dinner ready at a decent time. Maybe I'll get used to it, if not, I may have to start doing some crock pot research! Any recommendations?

Sticky Honey Lime Grilled Chicken

It's official....It's grilling season! I tried another delicious chicken recipe yesterday and it was a hit! This recipe is soooo tasty....made with boneless chicken thighs instead of chicken breast, so it's very moist and full of flavor.

 

Sticky Honey Lime Grilled Chicken

 

{Ingredients}

 

8 - boneless chicken thighs

olive oil

 

 

{for the sauce}

 

1 lime, juiced

1 tablespoon apple cider vinegar

1 cup of honey

 

In a small saucepan over medium heat, heat the lime juice, honey and vinegar together. Bring to a simmer and then remove to cool. Set aside.

 

 

 

 

{for the rub}

 

2 teaspoons chili powder

1-1/4 teaspoon cumin

1 teaspoon garlic salt

1/4 teaspoon pepper

1/2 teaspoon ground coriander

1/2 teaspoon onion powder

 

Mix seasonings together in a small bowl.

 

{Directions}

 

Heat the grill to medium high heat.

 

Rub chicken with a little olive oil, then sprinkle with seasonings.

 

Place chicken on grill; cook for 5 minutes, flip over and baste with half of the sauce mixture. Allow to cook for another 4-6 minutes, flip and baste the other side. Cook for a few more minutes until chicken is cooked thoroughly. Take chicken off of the grill and put on platter. Pour remaining sauce over chicken and serve.