Category Archives: Big Pickle

Cherry huh?

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I was doing the usual, just perusing the recipe websites and came across this on Myrecipes.com.  It’s a recipe for something called Cherry Clafouti.

Photo courtesy of Cooking Light

Photo courtesy of MyRecipes

I have never heard of Clafouti!  Have you?  I am dying to try it for two reasons….    1.)  it looks and sounds delicious!  2.)  I like saying clafouti!  It’s really fun!  Like “what are you eating there?”.  “Oh, just some clafouti”.

MyRecipes also adds that the cost per serving is only $.63 cents!  Can’t beat that.

Yield

6 Servings

Ingredients

  • 1  (12 oz.) package frozen pitted black cherries, thawed
  • 1/2  cup  plus 1 Tbsp. sugar
  • 3  large eggs
  • 1  yolk of a large egg
  • 1  cup  all-purpose flour
  • Pinch of salt
  • 1  teaspoon  vanilla extract
  • 1 1/2  cups  milk
  • 2  tablespoons  confectioners’ sugar, optional

Preparation

Preheat oven to 425°F. Butter a 9-inch pie plate. Drain cherries; sprinkle with 1 Tbsp. sugar.

Whisk eggs and yolk together in a large bowl until blended. Add flour gradually, stirring constantly with a fork until incorporated. Stir in remaining 1/2 cup sugar, salt and vanilla extract. Slowly add milk, stirring, until mixture forms a thin batter.

Pour half of batter into bottom of pie pan. Bake until firm and set, about 10 minutes. Remove from oven and scatter cherries over batter. Pour remaining batter over cherries and return to oven. Cook until puffed, lightly browned and set in middle, about 25 minutes longer. Cool slightly on a wire rack. Sift confectioners’ sugar over clafouti, if desired, and serve warm.

Nutritional Information

Calories:  274
Fat:  5g (sat 2g)
Protein:  8g
Carbohydrate:  49g
Fiber:  2g
Cholesterol:  151mg
Sodium:  66mg

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That’s a wrap!

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5

Exciting stuff, ya’ll!  Real Simple has a list of creative gift wrapping ideas on their website today.  I happen to LOVE anything gift wrap-related….   the papers, ribbons, bows.  I really look forward to Christmas and getting to wrap presents!  Well, really showing off my wrapping skills to be completely honest.  I know…  nerd!

Just this weekend, as a matter of fact, I wrapped a present for my husband to take to a birthday party our friends were throwing for their little girl (I was busy on baby-shower duty).  Of course I made sure to wrap it super-duper cute with all the trimmings.  Since I was not able to gather all the compliments I was expecting to get on how cute it was wrapped in person (hehe!), I asked for a detailed report as soon as he walked in the door on the compliments he received.  According to him there were ZERO!!!!  Yes.  Z-E-R-O.  Now my husband, let’s just say he is not a fan of reporting every detail on things to me as I like, so I had to probe again just to make sure I was hearing this correctly and sadly my hearing was not failing.  No compliments.  What a waste that was!  I should have just thrown it in a dang gift bag and called it a day!

Anyway, enough of my craziness.  :)   Here are some of the ideas from Real Simple that I like best:

1.  This is super cute for a child’s birthday present.  Use old comics from the newspaper to wrap the gift then top with a pretty bow.  The only problem is I really don’t like touching newspaper.  Something about the way it feels and the ink that gets on my hands….   ugh.  This does look so cute I could probably get past it though.

Photo courtesy of Real Simple

Photo courtesy of Real Simple

2.  I love this idea….  white construction paper with ribbon that has been hole-punched.  Very fun!

Photo courtesy of Real Simple

Photo courtesy of Real Simple

3.  This is such a pretty idea for the times you run out of wrapping paper and only have a bunch of tissue paper….   which seems to be all the time in my case.

Photo courtesy of Real Simple

Photo courtesy of Real Simple

4.  I really like this idea of wrapping a bottle of wine in a pretty dish towel.  We often bring wine as a hostess gift and this is definitely an idea I will be putting to use.

Photo courtesy of Real Simple

Photo courtesy of Real Simple

5.  Okay, I LOVE this idea.  Using your old holiday cards as gift tags by cutting out the part that would be cute (and obviously no writing on the opposite side!) and hole punching a corner.  Every year I feel so much guilt throwing out beautiful Christmas cards we have been given by friends at the end of the season….  this solves that little problem and saves money!

Photo courtesy of Real Simple

Photo courtesy of Real Simple

Eeeeee!!!  This post just got me really excited for the holidays which are just around the corner!!

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Mango me crazy!

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9

Martha has been on fire lately with one great recipe after another!  Today we have a Mango-Lime Granita and HOLY MOLY does it look good!

I could just eat this by the bucket-full out by the pool, I really could!  Speaking of the pool…..     I only have four more days of vacation to enjoy before getting back to the ‘ol ball-and-chain also known as school.  Other than a baby shower to attend on Saturday there is going to be LOTS of laying out poolside working on my hawaiian tropic tan!  Uhhh, I mean storing up lots of vitamin D!

Photo courtesy of Whole Living

Photo courtesy of Whole Living

I can think of so many ways to serve this– as an easy weeknight healthy dessert, as a brunch dessert, add some pineapple flavored vodka and serve it at a pool party or outdoor barbeque!  The list goes on and on!

Ingredients

Serves 4

  • 3 cups chopped ripe mango (about 3 mangoes)
  • 1 cup water
  • Juice of 2 limes (about 1/4 cup)
  • 2 tablespoons sugar

Directions

  1. Place chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.
  2. Pour mixture into a 9-by-5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking mixture every hour. Remove from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. Return to freezer until ready to serve. Granita can be stored in an airtight container in the freezer up to 2 weeks.

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Sushi for sushi-haters!

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11

There is always an uproar when I share this:  I don’t like sushi!  I just don’t!  I have tried it so many times and we have just never taken to each other.

He loves sushi!

He loves sushi!

People say “0h, you just need to try the California roll”.  So I try it– and blah.

“Oh, you just need to try sushi from a really nice sushi place”.  Good idea but still nothing.

Maybe I should try some Obama sushi??

Maybe I should try some Obama sushi??

The thing is I really do want to like it!  It looks so cool and fun to eat!  My husband says that I should give it another go since it’s been a while since I last tried it–maybe my palate has expanded since then.  We shall see!

In the meantime, here is some sushi I KNOW I would love!  Stew-dog has come up with a Cold Fruit Sushi that looks and sounds amazing!  Perfect little appetizer for an outdoor get-together.

And yet, something is missing that I just can’t put my finger on.  They need something to make them just a smidge more interesting, a little less plain-jane.

Photo courtesy of Martha Stewart

Photo courtesy of Martha Stewart

Ingredients

Serves 4

  • 1 small honeydew melon
  • 1 small cantaloupe
  • 1 small pineapple
  • 2 tablespoons honey

Directions

  1. Place the fruit on a cutting board lined with parchment. Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board. Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit. Cut about 24 very thin slices of melon in the same fashion, slicing from top to bottom, allowing the juices to collect on the parchment paper.
  2. Slice the pineapple lengthwise into 1/8-inch slices. Pile and cut into matchsticks.
  3. Pour the juices that have collected into a small bowl. Stir in the honey and set aside.
  4. To assemble the fruit sushi, lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon slice and roll. Trim the base so that the rolls sit firmly on a dessert plate. Serve with the honey dipping sauce.
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Not your grandfathers log!

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7

Nope, this is not a log found in the forest or one used to make a fire in the fireplace.  Much better!!

This is a recipe for something called Lusciously Nutty Holiday Logs from Eating Well.  Yummmmmm!

Photo courtesy of Eating Well

Photo courtesy of Eating Well

They call them Holiday Logs but I say let’s not wait for a holiday to make them!  They look amazing….   and one thing I especially love is how unique they are.

Definitely not your average cookie or brownie (not that I don’t love your average cookie or brownie!!)

Makes 2 dozen cookies

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Moderate

1 cup finely chopped walnuts
1/3 cup plus 5 teaspoons sugar, divided
1 tablespoon freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 sheets phyllo dough (9-by-14-inch), thawed
Canola oil cooking spray

Topping
1/3 cup semisweet chocolate chips

1. Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
2. To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.
3. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
4. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
5. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
6. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
7. Bake the logs, in batches, until golden, about 25 minutes. Let cool completely.
8. To prepare topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring after each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.

NUTRITION INFORMATION:

Per cookie:

76 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 1 g fiber; 31 mg sodium; 36 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 carbohydrate (other), 1 fat

MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (Step 8) for up to 1 month. Defrost at room temperature before decorating with the chocolate drizzle.

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Long time no speak!

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7
Anne Taintor Image

Anne Taintor Image

Yes, we have been absent from our beloved blog for so long it seems!

School duties unfortunately trump blogging fun, especially when less than an 80% in a class  = failing the class = getting kicked out of the program = serious mental breakdown probably requiring medical intervention.

Lexie and I both decided a few years ago to go for a career change into sonography (ultrasound) and thus a second round of college educating.

The way I look at it is my first college education at FSU was my “social” education–areas like communicating (that is, how to enunciate my words so they can be heard over the loud DJ at the bar), cultivating my refined palate (yes, I learned to like wine, beer and that a long island iced tea doesn’t even actually contain any iced tea!), and polishing my visual presentation (I can accessorize any outfit!  What, my major was fashion merchandising okay!).

Now, this time around MAJOR studying is involved.  There is so much to know about anatomy, how it looks when sliced into sections and also how it looks in shades of gray on the screen, the various pathology we are ruling out, how that looks, and on and on–I will bore you no more with further details.  The bottom line is who knew so much would be involved?  But I love every minute of it–especially the clinical aspect and getting to work with patients.

If I can be one caring and warm health care person that the patient gets to see amongst the many who sometimes, let’s just say, have a harder time expressing the empathy that I hope is deep down there somewhere, then good.  And to be able to give information that may help to provide (or rule-out) a diagnosis for the patient is even better.

Okay, enough of that serious talk, right!….    back to yummy recipe ideas!!!

Happy Friday!

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3

Stacey and I have really been slacking on the blog posts lately, but everything should return to normal after we finish our finals next Wednesday.  yippee!

Here is a little something to make you smile….

springtime-09-027

Kailani lurves to show her teeth!  She hides under my bed and then pops out to see whats going on.

puppies-054Here is Tayo and Bella…bff’s!

puppies-067Bella taking a Sunday snooze!

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15

Today I actually had some time to make a friendly visit to the Real Simple website, one of my favoritos.  They happen to be talking about a topic that is very near and dear to the Pickle sisters….   beer!

boppy-beer

Lexie even shares her beer with Bella!

Before I get to that, I will share with you a little background about Lexie and I and how we came to love beer.  We grew up in a small town…  small and actually kind of a country town considering it’s in Florida.  Like, we had a cow pasture at our high school and kids could actually take a class on how to drive a tractor and raise a steer.  What.  The.  Hell.

Anyway, the fun thing to do on the weekends was go to keg parties out in the middle of woods.  But, I would NOT drink beer, oh hell no.  Only Jack Daniels Lynchburg Lemonaide and Boones Farm Strawberry Hill for me!  Hellooo, I was a lady!

Then we went to college in the big city.  Both Lexie and I went to FSU in Tallahassee for college.  We learned real quick how much we took those bums outside the local jiffy store in Leesburg for granted…..  just slip them the cash with the promise of keeping the change and voila, wine cooler central!  Now, getting our favorite wine coolers was a thing of the past!

We both learned to make do with what was there–free beer at the fraternity parties.  At first this was a love-hate relationship but has blossomed over time into a strong love.  We LOVE a good beer.  And only good beer.  In fact, the phrase Beer Snob has been thrown around a time or two.

So, this brings me to our topic at hand.  Real Simple outlines for us 7 Refreshing Summer Beers that they recommend we try! Let’s talk shop guys!

First we have Sam Adams Summer Ale:

Photo courtesy of Real Simple

Photo courtesy of Real Simple

This beer is so good.  So good!  If you enjoy Sam Adams then you will really like the Summer Ale.  Real Simple says “A lemony warm-weather wheat ale, this crowd-pleasing brew has cardamom notes and a peppery kick”

Next there is Shock Top Belgian White:

Photo courtesy of Real Simple

Photo courtesy of Real Simple

We have had this a few times now.  It is made by Michelob, so I didn’t expect it to be up to my high standards (haha!).  I was pleasantly surprised at how tasty this beer is!  If you like Blue Moon I think you will like Shock Top.

Here we have good ‘ol Red Stripe:

Photo courtesy of Real Simple

Photo courtesy of Real Simple

Red Stripe is just near and dear to my heart!  The hubby and I took our honeymoon in Jamaica and I have fond memories of drinking this beer.  Aside from that, it is just a good beer that is in a bottle that is super fun to drink out of!  Definitely a beer to be served out of the bottle and not a glass.

On to Flying Dog Woody Creek White:

Photo courtesy of Real Simple

Photo courtesy of Real Simple

I love anything from Flying Dog.  I don’t know if I have ever tried the Woody Creek White but I have really enjoyed all their other beers.  I would imaging it is appealing to a wider audience because it is more of a light ale than some of their other full-bodied beers.

Real Simple says “made with coriander and bitter orange peel, this Belgian-style pilsner from the eccentric Maryland brewery known for its craft beers has a light, creamy texture and dry finish. I am gonna be on the lookout for this one!

Moving on to Newcastle:

Photo courtesy of Real Simple

Photo courtesy of Real Simple

I don’t really have too much to say here….   Newcastle is good but not something I would order or buy at the store.  There are just too many other better beers out there in my humble opinion.  However, I certainly wouldn’t snub my nose if I was in the mood for a beer and it was the only thing being served!

Now we have Negra Modelo:

Photo from Real Simple

Photo from Real Simple

I have ordered this one when eating Mexican a handful of times.  It’s pretty good!  It’s not as dark as I expected either considering they say on the label “dark beer”.  I’ll give it 2 thumbs up for those times you are eating chips and white queso (yummm!) and have had your fill of margaritas.  Good beer to switch to.

And last we have Bohemia:

Photo from Real Simple

Photo from Real Simple

I have never even heard of this beer so I have nothing to add here.  I guess I will need to be on the lookout next time I am somewhere with a good beer menu and try it out!  From what Real Simple says it sounds pretty good!  This crisp, light-gold Mexican pilsner has a pleasing, slightly bitter finish that cuts through rich and spicy foods like Buffalo chicken wings and hot curries.

And there you have it folks!  All this talk about beer has really got me craving one myself!  Does anyone have any good suggestions for a good beer to try?  I would love to hear them!


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Ragin’ Cajun!

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6

Lookie what we have here!  Cajun Quiche in a Rice Crust from Cooking Light!

Photo courtesy of Cooking Light

Photo courtesy of Cooking Light

Doesn’t this look delicious?  And very creative with the rice crust.  Perfect for a mid-morning brunch or even just a breakfast for dinner meal.

And it’s from Cooking Light which means a moment on the lips won’t go straight to the hips!

Yield

4 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 2  cups  cooked long-grain white rice, cooled
  • 1  teaspoon  garlic powder
  • 1  teaspoon  onion powder
  • 1/2  teaspoon  salt
  • 1  large egg
  • Cooking spray
  • 1/4  cup  (1 ounce) reduced-fat shredded cheddar cheese
  • Filling:
  • 1/2  cup  prechopped onion
  • 1/2  cup  prechopped celery
  • 1/2  cup  prechopped red bell pepper
  • 1  teaspoon  bottled minced garlic
  • 3  ounces  andouille sausage or kielbasa, chopped (about 2/3 cup)
  • 3/4  cup  egg substitute
  • 1/4  cup  plain fat-free yogurt
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  hot pepper sauce (such as Tabasco)
  • 2  large egg whites
  • 1/4  cup  (1 ounce) reduced-fat shredded cheddar cheese

Preparation

Preheat oven to 375°.

To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.

To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.

Nutritional Information

Calories:  291 (32% from fat)
Fat:  10.3g (sat 4.5g,mono 3.7g,poly 1.6g)
Protein:  19.5g
Carbohydrate:  29.4g
Fiber:  0.9g
Cholesterol:  79mg
Iron:  2.8mg
Sodium:  623mg
Calcium:  181mg

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Does it end?

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5

I don’t think my obsession with slushy fruity ANYTHING is ever going to end.  Really.  Anytime I encounter a slushy fruity recipe I just can’t turn away….  it’s love.  I will never cheat on you, slushy fruit!  Never!

Martha must know this because she is always supplying the slushy fruity recipes too!  On her website Whole Living, we have a recipe for this beauty called Sparkling Fruit Coolers.

Photo courtesy of Whole Living

Photo courtesy of Whole Living

Boy oh boy, these are calling my name….  with a little vodka thrown in too?  Yes, that is what this recipe is missing.

Ingredients

Makes 1 quart

  • 1 1/2 cups fresh lemonade, sweetened to taste
  • 1 1/2 cups fresh limeade, sweetened to taste
  • 1 1/2 cups fruit juice, such as cranberry, orange, apricot, or peach nectar
  • 1 quart sparkling water
  • 4 lime slices

Directions

  1. Freeze the lemonade, limeade, and juice in 3 or 4 ice cube trays.
  2. Fill each of 4 tall glasses to the top with an assortment of ice cubes and add sparkling water to fill. Garnish with limes and serve with iced tea spoons.

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