Pickled Chive Blossoms


It’s SPRING here at The Cattle Gap and that means my perennials are breaking through the dirt and blooming!  I seriously can’t plant enough chive seeds! I love chives in recipes….but also think they’re oh so pretty in flower gardens and their blooms are gorgeous in cut flower arrangements.  But today…. I’m gonna PICKLE them to use in recipes!

This is one of my perennial beds….bursting with Sweet Williams, Echinacea, English Daisies, Hydrangeas and….  CHIVES! Preserving these pretty blossoms in pickle brine helps me feel better about picking them from the garden… they’re gonna be beautiful in Ball jars!


A quick bath and next, I’ll snip off the blossoms and pack them into sanitized jars and fill with boiling pickle brine.

I can’t wait to use these pickled blossoms in pasta, atop deviled eggs and in potato salad!

I made a brine with 1 quart of champagne vinegar, 2 cups of water, zest of 1 lemon, 1/3 cup sea salt….  Bring to a boil and pour over chive blossoms in sterilized glass jars. YUM!


I hope you are able to get outside and soak up a little spring time during this quarantine time.  And if you’ve ever pickled chive blossoms…. I’d love to know how you use them in recipes!

Stay safe, well and God Bless Ya!


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Dancing With The Athens Stars Team One – Angie Tillman and Tabitha Robbins


Dancing With The Athens Stars 2020 is gonna be the PHUNNEST show yet ’cause I am surely gonna be all giggles trying not to fall off the stage!  I have been practicing steps with Tabitha Robbins, who so graciously has volunteered LOTS of time working with me. She picked the perfect song for this event ….with a whole lot of meaning.  We are Team One ….so we’ll be the first to go on stage.  EEEK! I’m really nervous but honored to be asked to dance to raise funds for such a great local charity and thankful I’ve been able to set aside the time to practice with Tabitha most every week since mid-January.  I figure…. the pickle pot will just have to wait for me ’til after April 4th …’cause I’ve got bigger veggies to pickle….such as my TWO LEFT FEET! Hehe!  I’m not even kidding…. learning these moves has NOT been easy for me. Dancing just doesn’t come naturally for me.  BUT….I’M ALL IN, Y’ALL!

Dancing With The Athens Stars 2020 to benefit Project Safe Inc.

Saturday, April 4th 7:30pm (Doors open at 6:30)

Buy tickets here! To support Team One… use code:  DWAS1

If you’re unable to attend the show, you can still Donate for your favorites here!


Your contributions help Project Safe Inc in their efforts working to end domestic violence.  Project Safe Inc operates a 24-hour hotline (706-543-3331,) a confidential located emergency shelter, outreach office (for counseling, legal and social service advocacy and more,) support groups for adults and children, transitional housing, a thrift store, and a resale clothing boutique.  


To follow along with my Oh so PHUN life…..  Click here!

See y’all in downtown Athens, Georgia at The Classic Center 300 N Thomas Street!

~ Angie


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Boquerones (White Anchovies) With Grapefruit and Pickled Peppers

You either love them or hate them – and I happen to LOVE boquerones! What are they? They are simply fresh anchovies, preserved in a marinade of vinegar and olive oil.  These aren’t the canned, salty version used in caesar dressing or in anchovy paste – these are a DELICACY! There are a few different ways I like to enjoy them.  One way is by topping them with diced pickled carrots and shaved sweet onion.  But today – it’s with pink grapefruit, pickled jalapeños pepper and olive oil!


Simply peel the grapefruit and remove the segments.  Place the grapefruit segments and anchovies on a platter alternating between the two. unnamed-6Garnish with pickled jalapeños , a sprinkling of black pepper and a drizzle of good olive oil. unnamed-7

Grab a fork and dig in! I serve this as an appetizer but honestly, could have it all to myself for a complete meal. unnamed-5I picked up these boquerones from Half Shepherd Market here in Athens.  I love this neighborhood grocery and cheese shop in Normaltown on Prince Avenue.  They serve up great sandwiches, soups, coffee, tea and hot foods to take home too.  AND – they use my peach pepper jelly in one of their sandwiches! And….they sell my pickles and pepper jelly by the jar. So – wink wink! Y’all should head over there this weekend and check ’em out! And if they happen to have their deviled ham in the deli case – Grab a tub of it! It’s one of my favorite road trip snacks.

Happy Snacking!



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Crispy Crunchy Duck Salad

I’ve gone a bit quacky over duck lately! My husband and son are both duck hunters so our freezer fills up with the delicacy every winter.  I’m enjoying thawing out the breasts – love them ’cause they’re fatty and their fat makes delicious sauces and it’s THE BEST fat to fry potatoes in! This recipe is a healthy, light, low carb & gluten free dish that is great as a salad or for those not watching their carbs – served over jasmine rice.  0-1Start by marinating two duck breasts in a bowl with 2 cloves of minced garlic, 1 tsp grated ginger, 2 TBSP Kikkoman Gluten Free Soy Sauce.  0-3

Next, make a slaw-like salad! Shred a cup of red or purple cabbage and one medium carrot using a box grater.  Add 1 cup of sliced pickled carrots, 1 persian cucumber-sliced into 1/4 inch sticks and 2 scallions trimmed and halved lengthwise, and cut into 2-inch pieces.  Add all veggies into a mixing bowl and toss with a mixture of:  4 TBSP Hoisin Sauce, 1 TBSP sesame oil, 5 tsp White Wine Vinegar & 1 tsp Honey.  Season with sea salt and black pepper and toss to coat all veggies.

Cook the duck!

Ugh! I forgot to take a photo of the cooking-of-the-duck.  But….here goes:

Remove the duck breasts from the marinade and pat the breasts dry with paper towels.  Try to be sure to wipe off any big pieces of garlic as the garlic can burn during the cooking process.  Place the duck skin side down in a medium, nonstick pan on medium heat.  Cook for 15-20 minutes and pour off fat as it renders – cooking the duck until the skin is crisp.  After 15-20 minutes and skin is crisp, flip the duck and cook to your desired doneness.  Pour in the reserved marinade and bring to a boil.  After about 1 minute, the marinade should have bubbled and thickened.  Turn the duck in the glaze to coat on all sides and then transfer the cooked duck to a cutting board to rest.  Save that rendered duck fat in a glass jar in the fridge to use for future recipes! Don’t waste it! It’s GOLD!


Let the duck rest for 5 minutes, then thinly slice and serve over the crunchy salad!

If you decide to make this dish, give me a call and I’ll be right over – one of my favorites!

Happy cooking, y’all!


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Lemongrass Beef & Crunchy Cucumber And Pickled Carrot Salad

I love a dish I can make ahead and package for road trips and this is one of  ’em!  This beef and slaw-like salad is tasty served hot or cold – making it a perfect make-ahead recipe.

Let’s Gather Our Ingredients:


2 cloves GARLIC






1/2 tsp (or more to taste) CRUSHED RED PEPPER FLAKES






Salt & Black Pepper


The outer layers of the lemongrass are tough and fibrous so you’ll need to peel the fibrous layers away and cut off the ends.  We want to use the white core of the lemongrass.  Finely chop the core of the lemongrass and set aside.

Zest the lime and put it and half it’s juice in a bowl with all the soy sauce, Moppin’ Sauce and Worcestershire sauce.

Heat a Tbsp of olive oil in a non-stick pan to medium high heat and add the thinly sliced lean beef.  Cook for 2-3 minutes leaving the beef alone – NO STIRRING! Next, add the chopped lemongrass, garlic and red pepper flakes.  Cook for 1-2 more minutes, while stirring.  Transfer the cooked beef to the bowl of marinade and stir to coat all the meat.

Set the beef and marinade aside to cool.

Peel the raw carrot and grate or chop into small bite-sized sticks.  Chop a cup of the pickled carrots.

Slice the cucumber(s) into small bite-sized half circles.  In a bowl, whisk the sugar and juice of the remaining half of the lime.  Add the raw carrots, the pickled carrots, the cucumber and a pinch of salt and pepper.  Mix to coat the veggies with the marinade and let sit for at least 5 minutes.  Once all ingredients are cooled, add the veggie mixture to the beef mixture and toss. 0-8

This dish can be served over ramen noodles or rice, but I prefer it alone or with some chopped, raw cabbage mixed in like the following photo for less carbs and no gluten.  I like to portion it into individual lidded containers in my fridge for a quick and easy healthy meal on the go! 0-9

Happy, Healthy & PHUN Eating, Y’all!


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Parmesan Crusted Salmon And Arugula Salad With Honey BBQ Vinaigrette Dressing

The tomatoes are going wild in our little backyard garden – especially the cherry tomatoes!  The ones that we don’t pickle before they ripen get gobbled up by the deer, birds and ME!  I eat them like candy – and especially love them dropped into salads.  For this salad recipe …I halved a handful of ripe cherry tomatoes, sliced a shallot as thinly as I could and tossed them both into a bowl with about 4 cups of baby arugula greens. 0Next, I mixed up a dressing using my Phickles Moppin’ Sauce! It’s so easy! Here’s the recipe for it:

Honey BBQ Vinaigrette

1 cup Olive Oil

1/3 cup Moppin’ Sauce

2 teaspoons Honey

That’s it!  Just whisk the 3 ingredients together.  There will be some of the dressing leftover – so just store it in the fridge for up to two weeks.  0-1

Next, I covered a baking pan with aluminum foil and placed two filets of salmon on the foil skin side down and brushed each with a teaspoon of Phickles Shindig Sauce. Then I coated the filets with a crust mixture of Rice Krispies (y’all know…the snap, crackle and pop cereal,) Grated Parmesan Cheese and Olive Oil.  To make the crust mixture, mix 1/4 cup Rice Krispies, 2 ounces grated parmesan and 1 tbsp olive oil.  You can use Panko Breadcrumbs instead of the Rice Krispies cereal – but using the cereal keeps this recipe gluten free!

Roast the salmon in a 400 degree oven for 15 minutes and enjoy this easy dinner for two!

Happy playing in the kitchen, y’all!


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Green Pico de Gallo with Pepper Vinegar Marinade

I had never worked with tomatillos before so this was really fun for me ….but of course, the whole time – I kept thinking Pico de Gallo made with my Phickles Wedgies would be AHHHHmazing! Next time I’ll give that idea a try!unnamed-1I removed the husks from three tomatillos, gave them a good scrub, cored them and finely chopped them.  Then I chopped a hand full of cilantro and a jalapeño and minced a clove of garlic and added all the diced veggies and herbs to a bowl.

Next, I sprinkled 1/4 teaspoon of salt and 1/4 teaspoon of sugar into the bowl, then tossed with two teaspoons of Chickle Sauce.  Pickle brine would work here just as well!  I added 2 tablespoons of canola oil and a few grinds of fresh black pepper.unnamed-6It’s so fun coming up with ways to perk up meals with my pepper vinegar! I served this Pico De Gallo over crispy broiled chicken thighs and roasted zucchini & red onion.

To cook the chicken and roasted veggies, First I seasoned 4 skin on, bone in chicken thighs with taco seasoning.  I broiled them for 15 minutes on the middle rack of my oven.  After 15 minutes, I added sliced zucchini and sliced red onion to the pan – arranging the veggies in a single layer around the chicken thighs.  I drizzled a little oil over the veggies (you could just toss them with oil in a bowl before adding them to the pan.) Then I broiled the veggies with the chicken thighs for another 15 minutes. I love cooking chicken like this – it comes out crispy and tricks my tongue into thinking I’m devouring FRIED CHICKEN!


I plated the chicken, zucchini and red onions – topped the whole thing with a heaping of the Pico De Gallo and some crumbled queso blanco …and a few cilantro leaves.  Y’all gotta try this recipe – so easy and delicious and really PHUN to make!unnamed-7and if y’all do try it – let me know what y’all think of it!


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Pan Seared Salmon, Cauliflower Mash, Toasted Cherry Tomatoes and Banana Peppers and Crisp Cucumber Salad with Pepper Sauce Vinaigrette


You’ll need two 6 oz fillets of salmon,  a head of cauliflower, 1 tablespoon of butter, 2 tablespoons of sour cream, an ounce or so of grated parmesan, two cloves of garlic, 3 persian cucumbers or 1 large English cucumber, 2 green onions, a cup of cherry tomatoes, olive oil, and Phickles Chickle Sauce  for this meal.  Now…. Face the counter and pour yourself a teacup of wine and let’s cook!unnamed

Slice the tomatoes and banana peppers and set aside.  Cut the cauliflower into bite-size pieces.  Mince the garlic. Slice the cucumbers 1/4 inch thick and the green onions into small pieces and place them in a bowl together.  Pat the salmon dry and season the flesh side and the skin side with salt and pepper. unnamed-1Make a vinaigrette for the cucumber salad with 3 tablespoons of olive oil, 2 tablespoons of Chickle Sauce and a pinch of salt and pepper. Add the vinaigrette to the bowl with the cucumbers and green onions and mix to coat and set aside.

Add the cauliflower, 2 cups of water and 1/2 teaspoon salt to a pot and bring to a boil.  Reduce heat to medium-high and stir until water is evaporated completely.  This should take 15-18 minutes.  Once no water is left in the pot, remove the pot from the burner.  Add the sour cream and butter to the cooked cauliflower and mash with a potato masher or fork until smooth ….like mashed potatoes.  Cover the pot and set aside.

*While the cauliflower is cooking, start the salmon.  Place a medium sized non-stick pan to medium-high heat with 2 tsp olive oil.  Add the salmon filets flesh side down to the hot pan.  Cook 4-6 minutes per side.  Transfer the cooked salmon to a plate.

Return the pan the salmon was cooked in to medium-high heat.  Add the minced garlic and stir constantly for 15 seconds.  Then add the tomatoes, banana peppers and a pinch of salt and pepper to the pan.  Stir occasionally for 1-2 minutes, until warmed through.  Stir in red pepper flakes to taste.  unnamed-4To serve…. place each salmon filet on a plate with a heap of the cauliflower mash.  Top the cauliflower mash with the warm tomatoes and banana peppers and add the cucumber salad.

*  I celebrated my birthday at Perdido Beach Resort in Orange Beach, Alabama and while I was there I did a little sales in the area and scored a new account at Blalock Seafood Market and Gourmet! So…naturally – I brought back some fresh shrimp so I steamed them and added them to the plate! (And yes, if you look close there are a few baby limas on the plate too….’cause I had some leftover in my fridge and what do they not go with???  Nothing!  I love them!unnamed-8

The location of the resort was fabulous ….right next to where Old River comes into the gulf waters! It was nice sitting on the balcony watching boats of all sizes come into the ocean from the marinas on the river and watching the fishing boats come back in from a day of catching fish on the gulf.  If you get a chance to stay at this resort – be sure to bring your binoculars!  With the jetties right next to the resort – the snorkeling tour boats are right out there – close in looking at marine life around the rocks of the jetties.  So, next time – I’ll be sure to also pack a snorkel – cause it’s pretty shallow right on out from the beach to where the people were bobbing around on top of the water with their snorkels sticking out.  So what I’m saying is…. you can snorkel right from the beach.  A win win!

Eat PHUN food, y’all! And if you wanna score some of my Chickle Sauce – I’ll be picking peppers from my garden from now ’til October and making it in small batches.  Chickle Sauce is a pepper vinegar I make with fresh, assorted hot peppers, fresh garlic and my signature pickle brine. I love it sprinkled on salads, in soups – it can pretty much perk up any meal and it’s excellent with a little oil as a vinaigrette.   Keep an eye out for the sauce on my website at https://www.phickles.com!



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A Very Masterful Memory

One of the perks that has come along since starting Phickles is being invited to speak at or serve people at some really awesome events – like this one! My husband and I were set up at Club Magnolia in Augusta during the Masters Golf Tournament where we mingled and served patrons our pickles. The various bars and restaurants set up at Club Magnolia used our pickles in many different dishes and drinks. We had a blast!

This might be the most MasterPHul memory ever! The day…at the Masters Golf Tournament 6 years ago… when a Phickle Chickle fan asked Annika Sorenstam to take his picture with me! Everyone around was giggling at the scene… I mean…ANNIKA is way more of a superstar than me. Haha!!!! She said that had never happened to her before- but she was a good sport about it. 😍 Love my life!!!

My first memory of Annika was seeing her on the David Letterman Show. She read the ‘Top Ten’ list for the show – remember those lists?! That was in 2008 …the same year the recession caused my family quite a pickle which led to me selling pickles off my front porch! The rest is quite a PHUN history!

Remembering this memory reminds me to be thankful for all God has done in my life – especially since 2008. If you’re going through your own personal financial struggle – have faith. God won’t allow your circumstance to keep you from His blessing and purpose for your life – just as I know He catches me every time I slip! He can turn the darkest times around for good and our struggles and hardships are not a waste of our time or His. Pay attention, Friends! God is here with us and whatever we face… if we let go and let God have a hand in our day-to-day plans… whatever comes our way will turn out to be good and shine light and glorify our Heavenly Father.

“Let the favor of the Lord our God be upon us, and establish the work of our hands…”

Drive for show and Put for dough, y’all!


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