I love coming up with ways to use my products in easy weeknight meals. Last night… I made a batch of quick grits and threw in a tub of my Hot Mess Cheese Spread (its the aged white cheddar one with my pickled jalapeños mixed in) and a couple dashes of Georgia Crab Boil Seasoning from Southern Soul BBQ!
Next I blackened a filet of Mahi Mahi and some Shrimp. I’m sadly allergic to sulfur and can’t enjoy shellfish so I’m always having to substitute fish for shrimp, crab, scallops & oysters for myself. But my husband and children go for the shellfish. I also sautéed a pan full of arugula in a little pecan oil from Oliver Farm in Pitts, GA and some sea salt for something quick and green on the plate. Y’all, it was yummy!
Oh and I made an appetizer of Fried Pickled Beans too!
My favorite part of the fried pickles was the sliver of pickled jalapeño that I also fried! There’s a sliver of jalapeño in every jar of Phickles Pickles!
If it ain’t PHUN, don’t do it!
We turned 22!…& I remember this moment like it was yesterday… I had just asked him… “When does the limo get here?” And he said “It’s already here!” We took the pictures, ate the cake and hit the road! Quickest wedding ever …I’m sure!
And here we are now…a day spent all day with my crazy, spontaneous husband of 22 years yesterday! We work together, raise kids together, cook together, garden together, roll in the sheets together, lunch together, happy hour together, watch TV together, travel LOTS together, watch sunsets together, count the deer in our yard together… over the years we’ve learned to forgive together & want the upmost happiness for each other. Many people spoke to me yesterday while we were working an event at Terrapin Brewery…. asking how in the world we do all the things we do at the pace we do without falling over dead! And here’s my answer: it’s a verse from Ecclesiastes! *A rope made from three strands of cord is hard to break.* Yep! One cord is Jesus, one is my husband and one is me! As my friend, Chuck Balsamo wrote in his amazing book, Make Me A Legend…. ‘Someone might be able to beat up one of you, but not both of you. We aren’t made to succeed alone. It takes TWO! Happy Sunday, Friends! I hope y’all enjoy following along with my journey here… We are headed to the east coast Wednesday!
See y’all where the PHICKLES PICKLES are!
Meet Val & Clay Oliver of Pitts, Georgia! They are the owners & makers of delicious cold pressed oils made from the seeds of okra, sunflower, green peanuts, benne, pecan, pumpkin …and I’m sure I left out a couple! I have been raving about their pecan oil for a few years now – it tastes just like what it is – PECAN! I drizzle it over salads and use it in high heat cooking – it’s especially lovely used for pan frying fish. I recently got my hands on the last bottle of their OKRA SEED OIL at the Lake Oconee Food & Wine Festival and it was the star in my salad last night.I removed the seeds from a handful of cherry tomatoes and then let them sit in a bowl with 2 tablespoons of Oliver Farm Okra Seed Oil & a sprinkle of sea salt.Next, I trimmed and washed a bunch of asparagus & a handful of celery. I brought a pot of water to boil and threw in the asparagus and celery for 3 minutes then drained them. I didn’t use an ice bath after blanching the vegetables so they would stay warm. Next, I tossed the blanched asparagus, celery and marinated tomatoes together and placed the pretty mixture in a serving dish. I served this pretty, warm salad alongside prime beef filets from Revere Meat Company – DIVINE! The filets were grilled and then stuffed with warmed blue cheese. Simple and Delicious! This supper is one I can’t wait to have again– Y’all seriously need oils from Oliver Farm on your plate!
Speaking of things you need on your plate… I’m running a PHUN special on my Pickled Carrots! Snag some at my online store!
See y’all where the Phickles are! My next event is this Saturday at Callaway Gardens. Hope to see y’all at Sip and Savor Spring!
To me –there is nothing funner to eat than corn on the cob. I always start on the right side and go left –haha but I hear some folks go round and round the cob. Any way you eat it is fine with me–just have fun with it–it’s just the funnest vegetable ever to eat! I usually don’t get to enjoy it much in the winter since it’s not in season around here…but I had a craving for it so I splurged and got a few ears from the grocery store. In the summertime, we pick up freshly picked corn from Fritchey’s Roadside Stand on the way up to Lake Burton and it’s always perfect. I especially love the ‘silver queen’ variety —and my mother in law likes a variety she calls ‘trucker’s corn.’ Anyone know why it’s called that? I have no idea!
Once you’ve removed the husks and silk and washed the cobs, bring a pot of water to a boil. Then add in the cobs of corn. Let boil for 5 minutes then turn off the heat. Cover and let the corn stay in the hot water for 20 minutes. Remove with tongs, stick corn picks into each end and slather with Herbed Butter! Recipe to follow.
In a mixing bowl — add one stick of softened, salted butter, the zest of one lemon, juice of 1/2 a lemon, 2 cloves of fresh garlic; minced and 2 tablespoons each: chopped fresh thyme and chopped fresh chives. Stir well to combine.
Spoon the mixture into a glass container and store in the refrigerator for at least 10 minutes to allow all the flavors to meld into the butter.
This butter is great on anything from bread, corn dishes, fish, or even melted as a dip for boiled shrimp –which is what we are having tonight during the Super Bowl!
If you make this Herbed Butter recipe… let me know how you like it and how you served it!
I’ll see y’all at Terrapin Beer Co. Sunday, January 27 for their annual Wake-N-Bake Off cooking competition. This year there will be eight restaurants competing and four of them serve my pickles so I’m extra thrilled to be a judge this year! Yes…I’m even gonna eat carbs for this event. Who isn’t tired of New Years Resolution dieting already? I know I sure am!
How Much: $15
Where: Terrapin Beer Co. 265 Newton Bridge Road, Athens, GA 30607
When: Sunday, January 27 from 4pm-6:30pm
For Tickets: http://bigtickets.com
Details: Come to the brewery for Terrapin Beer Company’s annual Wake-N-Bake Off. Your $15 ticket includes samples from local restaurants, commemorative Wake-N-Bake mug & your first beer.
Who’s Baking: Lake Oconee Ritz Carlton, South Kitchen, The Falls, The Place, Chops and Hops, Craft Public House, The Pine, & The Pub On Main.
See y’all there!
The heat is on in Athens, Georgia …the perfect time to enjoy cold salads! I make different salads every week for my store, Phickles Phun Foods and this one has been a real winner. It’s easy too …and is a tasty option for using up the beautiful summer heirloom tomatoes available at local farmers markets during the hot months. I’m fortunate to have a master gardener as a neighbor…so this beauty was given to me over our backyard fence!
I sliced one medium sized heirloom tomato into bite-sized wedges.
Next I rinsed and drained two cans of chickpeas and put them into my salad bowl.
In my blender… I added 2 cups fresh basil leaves, 4 cups fresh baby arugula, 2 teaspoons minced garlic, 4 tablespoons white wine vinegar, 6 tablespoons olive oil & a dash of seasalt and black pepper.
Pulse these ingredients in the blender until puréed. Then pour the purée over the chickpeas.
Next, add the sliced heirloom tomato to the bowl and toss to get all the peas and tomatoes coated with the arugula vinaigrette.
I love this salad just like this but it’s also yummy with a sprinkle of crumbled feta cheese.
I hope you all are enjoying summertime and taking time to eat tomatoes!
If it ain’t phun…don’t do it! ~angie
Posted in food allergy, Vegetarian Salad Recipe
Tagged Angie-Tillman, arugula, athens, Food, food-network, Georgia, georgia-grown, heirloom, recipe, salad, Southern, summer, tomatoes, vegan, vegetarian
Love finding new ways to enjoy time in the low country while we’re on pickle deliveries and wanted to share what we did last night during our stay on Hilton Head Island!
The Salty Dog Cafe has a sunset cruise that departs from the South Beach Marina each evening at 6:30.
Their double decker catamaran serves cocktails, beer and yummy bar food. We enjoyed bowls of pimento cheese, hummus and a seafood dip with fresh veggies, crackers and kettle chips …& a few Salty Dog cocktails!
I recommend getting a seat on the top deck for the best views and to catch the breeze. The views of the marsh, the dolphins, Daufuskie Island and the gorgeous sunset were beautiful and never get old!
We arrived back at the marina just in time for a sunset picture with our friends who are Hilton Head Island locals.
Put this on your island bucket list! It’s a goodie! —-> Sunset Cruise
Have PHUN, friends and thanks for eating PHICKLES PICKLES!
I graduated from Morgan County High School in Madison, Georgia …so it’s especially fun for me to revisit every chance I get! I’m looking forward to telling my story and sharing my tips for taking an idea and turning it into a brand. After my talk…I’ll have a tasting table with my pickled veggies and cheese spreads …available for purchase! See y’all in historical Madison, Ga at Madison Fest in Town Park!
I love bartering with my pickled veggies…especially when I get One Screw Loose jellies in return! One Screw Loose jellies are made in small batches in Morrow, Georgia with fun ingredients that are great with cheeses and even more exciting in recipes. I’d heard their ‘Balsamic Vinegar Jelly With Vidalia Onions’ was especially yummy with pork chops so I gave it a whirl!
First, I sprinkled both sides of my pork chops with black pepper and a seasoned salt from Beautiful Briny Sea. I love the ‘French Picnic’ variety!
Next, I heated my frying pan to medium high heat with bacon fat and browned the pork chops in the bacon fat 2 minutes on each side. These were thin chops…so 2 minutes per side was plenty for this recipe. Then I removed the chops from the hot pan and placed on a plate.
I added 1/3 cup chicken broth to the hot pan and deglazed by whisking up the yummy bits on the bottom of the pan. Then I added 1/2 a jar of One Screw Loose Balsamic Vinegar Jelly With Vidalia Onions. I stirred the jelly to help it melt into the broth and then turned the heat down to a low simmer. Once the jelly and broth started thickening, I added the pork chops back to the pan…turning them so both sides were coated with the sauce. I let the pork chops simmer in the sauce for 3 minutes and they came out perfectly.
I served the pork chops with baby limas seasoned with country ham and brown rice …for a family pleasing supper…. With our pickled okra and pepper vinegar ’cause that’s just how we roll.
For more information about my friends’ yummy jellies….their website is: http://onescrewloose.com and to follow more tasty suppers and fun lifestyles…I’m on Twitter at http://www.twitter.com/angieti and Instagram at http://www.instagram.com/phicklechickle
Eat Good Food, y’all!
The kitchen floor had just been freshly mopped clean of a weeks’ worth of crumbs, dog hair, dirt…. and this happened …at 11pm. I kicked into off-my-rocker mode screaming at my middle child….. and then while cleaning up the milk and fruit loops from the counter, the inside of the kitchen utensils drawer, and the floor….a feeling of peace came over me. My screams and impatient feelings quickly turned to feelings of gratitude and love and we ended up hugging and talking about God’s grace through His son, Jesus. I think God just loves to add spilled milk to our perfect days every now and then to bring us back to CENTER. My middle child is 13 now and one day not too far from now…I bet I’ll remember all his spills and breaks and ooopsies …and I’ll smile knowing I shared my faith with him …and I pray he remembers it! ….and really…it IS just milk on the floor.