Picklesandcake


Dinosaur Chicken Nugget, Asparagus and Black Olive Pizza


I asked the girls on the way home Friday night what they wanted for dinner. Pizza was the overwhelming choice. When I asked them what they wanted on their pizza, a new Pickles and Cake feature was born.

“Dinosaur Chicken Nuggets!” Sadie blurted out.
“Olives! And Asparagus!” Lillie shouted.

I processed the request for a second and realized that enthusiasm always wins out.

“You imagine it and we will make it!”

Now where to find dinosaur chicken nuggets!


I ran out of time to make my own dough so I picked up some Flatout Wraps – nice and easy.

Popped them onto a baking sheet and laid down the sauce, nuggets, veggies and cheese.

Baked in an oven for 12 minutes at 425 degrees.


The crust was crispy and crunchy!


A quick slice and our new pizza was ready to eat. Sadie was starving and ate every bite.


The pizza was really tasty and the fun meter was pegged because they got to make their own imagined meal.


I asked Lillie what she thought of her new creation.

“Are you kidding?! This pizza is phenomulous!”

What?! Is that a combination of fabulous and phenomenal? Am I really that out of touch?

Lillie and her dinosaur friend enjoying dino chicken nugget pizza


Grilled Vegetable Gazpacho Recipe
June 22, 2009, 9:29 pm
Filed under: chris, gourmet kids recipe, lillie, picklesandcake, recipe, sadie, sauter


It’s summertime in Florida which means hot soups are off the menu. Gazpacho is a traditional chilled raw-veggie soup from Spain with a tomato base. It’s like a refreshing liquid salad. I remember John Croatti occasionally making an amazing grilled vegetable gazpacho at the Berkeley Grille so I gave him a call to find out how it’s done. Grilling off a few veggies adds a complexity and heartiness to the soup that is worth trying.

Grilled Vegetable Gazpacho

3 ripe tomatoes, cut in half
1 bell pepper, stemmed, seeded and cut into 6 pieces
1 zucchini, cut into 1/3″ strips (see photo)
1/2 onion
2 garlic cloves
1/2 tbsp fresh cilantro
2 average sized cucumbers, peeled, halved and seeded
3 cups V8 or tomato juice
1/4 cup of red wine vinegar
1/2 tsp smoked paprika
1/2 tbsp lemon juice
1 tsp course salt
1/2 tsp fresh ground pepper
Extra-virgin olive oil


The first step is to brush the veggies on both sides with olive oil, sprinkle with a little salt and pepper and place on a hot grill.


Grill for about 3 minutes on each side. You want the zucchini to still be a little firm in the middle. Drop veggies into an ice bath (large bowl filled with ice and water) for a few minutes to stop the cooking process. Drain and pat dry with a paper towel. Remove the skin from tomatoes and peppers.


Pulse tomatoes, onion, garlic and herbs in the food processor (the blender would work too) until finely minced but not pureed. 12 pulses should do it.


Finely dice peppers, cucumbers and zucchini by hand. Pour puree into large mixing bowl and add remaining ingredients. If it is too chunky, add a little extra tomato juice. Chill in the fridge for at least 2 hours – overnight if you can. The grilled veggie flavor was perfect 24 hours later.


Serve up with a drizzle of extra virgin olive oil and a little more cracked pepper.


Sadie quietly ate her whole cup of soup.


Lillie loved the gazpacho as well! Another winner!



Will They Eat It? Japanese Crab Snacks


Talk about a hardcore snack – these crunchy little whole crabs are coated with a savory soy glaze and a sprinkling of sesame seeds. As soon as I saw this unique snack from Japan, it jumped to the top of the “Will They Eat It?” list.


Yes, this is really a snack! Sadie was ready to go and could hardly wait for me to set up the shot.


Hmmmm? Crunchy crab snack? I am so ready!


Love this shot! Bye Mr. Crabs!


Lillie was a little more skeptical but said she loved them. She put on a good show. Check the video at the end for her Oscar-caliber performance.


Check out the video! Sadie crunching the crab is so funny and Lillie’s hesitant praise is dead on. I ate one and could barely get it down. The intense and concentrated seafood flavor was over the top.