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Dan’s Kosher Dill Pickles

Posted by: Kristina Evans | Comments (0)

On Mother’s Day, my dear hubby took me to a local farmer’s market.  One of my very favorite places!  While we were there we came across some beautiful pickling cucumbers.  We couldn’t resist!  We filled our bag and headed home to make some dill pickles.

The recipe is from an old friend of ours.  It’s a super easy recipe and a great one to get the kids involved in.  The girls at 8 and 10, practically did the whole thing with only a few tips from Dad.  (A word of caution.  This is a potent dill pickle recipe!)


20-25 Pickling Cucumbers, thoroughly washed and scrubbed
1/3 cup Kosher Salt
½ – 1 Bulb Fresh Garlic, cloves removed and peeled
3 tbls Dill Seed
1 – 1 ½ tsp Black Peppercorns
2 tbls Fennel Seed
1 tbls Caraway Seed
1 – 1 ½ tsp Whole Cloves
White Vinegar

In a 2-gallon glass jar, add the cucumbers all the way up to the top.  Pour in remaining salt and spices.



Fill the jar ½ – 2/3 full with white vinegar; finish filling with water.  The amount of vinegar you use is up to you.  If you want a super strong pickle, leave out the water and use only vinegar.  If a slightly more mild flavor suits you, then use the ½ to 2/3 rule.


Seal lid making sure there are no leaks.  Shake to distribute ingredients.


Refrigerate for 3-6 weeks, giving the jar a good shake every 2-3 days, until they are as potent as you like.

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Turkey Tacos with Avocado Sauce

Posted by: Kristina Evans | Comments (0)

Turkey Tacos with Avocado Sauce
Little Sisters Big Taste:  3 Spoons on the Scale of Spoonitude

1 tbs Extra Virgin Olive Oil
½ Onion, chopped
½ Red Bell Pepper, chopped
2 cups Leftover Shredded Turkey
1-2cups Salsa


Place a nonstick skillet over medium-high heat with olive oil.  Add onion and bell pepper.  Sauté until onions are translucent.  Add turkey and salsa and bring to a simmer.  Cook for 5 minutes to allow the flavors to mix.IMG_4675

Serve in taco shells with your favorite toppings and the Avocado Sauce.

Avocado Sauce

1 Avocado
2 tbs Lemon, juice only
4 tbs Sour Cream
1 tsp Salt
½ tsp Fresh Pepper
¼ tsp Ground Cumin
¼ tsp Garlic Powder
1 pinch Crushed Red Pepper, optional


Cut the avocado in half and remove the pit with a spoon.  In a medium bowl, spoon out the flesh of the avocado and combine with remaining ingredients.  Using a fork mash all the ingredients together.IMG_4677

Serve on tacos.

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Well it’s time to introduce my cooking duo!  Anna and Alyssa!  They  have helped in the kitchen since they were practically old enough to stand by themselves and I love having them there!  Comedian Anna0001Sure it’s sometimes messy, but we’re having fun here and they’re learning.  But ssshhh!  Don’t tell them!  :^)

In the last year or so I’ve even let them begin to experiment with recipes of their own design.  This has been super fun and gets them so excited to try new things.  During one of our cooking adventures, they came up with the name Little Sisters, Big Taste as the official logo for their endeavors and created the Scale of Spoonitude (1 Spoon being the easiest of recipes to 5 Spoons being “only with lots of extra help from Mom or Dad”) to tell other kids how hard the recipes are.  I promised to give them some space on my website and so you have recipes that are tried and true from our kitchen, tested by my kids and eaten by Dad of course.  Periodically I will be presenting my dynamic duo and their fun, kid tested and approved recipes.  We hope you enjoy them!

Their first recipe…
In an effort to use some more of our Thanksgiving turkey leftovers, I put a whole bunch of ingredients out on the counter and told them they were in charge of creating dinner.  They took up this challenge with gusto and createdLittle Sisters Big Taste Turkey Tacos with Avocado Sauce.  This is 100% their own recipe with only a little help from me…  After all I didn’t think we should actually cook the cucumber in the taco meat, but sliced, it did make a great side dish.

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