angietillman

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!

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. Make 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.  To 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!

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!

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!

~Angie

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!

~ Angie

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!

~Angie

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!

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!