Category Archives: Savory

Spiced Mixed Nuts

spiced mixed nuts | pale yellowLast day of school!!!  Even though I’m no longer in a school and even though I’m going to be working most of the summer, I am the most excited!  The last day of school calls for lots of frozen drinks, plenty of fun, and good times with friends.  It’s the start of a new season of travel, beaches, and a more relaxed life.

spiced mixed nuts | pale yellowSummer vacation is one reason I have a hard time walking away from the education field.  Please believe me when I say summer vacation is not worth a career in education, but it is am major perk!  Ten months is not always worth two months of leisure.  I’m a person of seasonality and restarts, summer vacation provides both!  It’s almost like each year has two New Year’s Days – January 1st and the first day of school.  Yes I’m weird, but please remember, I’ve been in school in some capacity for the past 26 years!

spiced mixed nuts | pale yellowOf all the baking, cooking, and entertaining I do, I have never made spiced nuts before.  When I was living on Butler St. that was always Andrea’s thing.  They are SO good and SO easy!  Once you start eating, it’s hard to stop.

spiced mixed nuts | pale yellowThese nuts are simply spiced with pantry spices and whatever nuts I had on hand.  It’s kind of a pain to shell all the pistachios, but they are my favorite nuts!  Spiced mixed nuts were a perfect accompaniment to crisp glasses of white wine.  They are flavorful and salty without being overwhelming.  Plus, they are a snap to make the day before.  I know there will be more variations of spiced mixed nuts in my future!

spiced mixed nuts | pale yellowTwo Years Ago  – Snickerdoodle Ice Cream Sandwiches
One Year Ago – Funfetti Cupcakes

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Spiced Mixed Nuts
Adapted from Tory Burch Blog
Serves 4-5 people

12 ounces raw nuts (I used 3 ounces pistachios, 4 ounces cashews, 5 ounces almonds)
2 tablespoons unsalted butter
1 tablespoon honey
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon liquid smoke
1/2 teaspoon Kosher salt
generous sprinkling of sea salt

  1. Preheat the oven to 350 ˚F and line a cookie sheet with parchment paper.
  2. Toast the nuts for 8-10 minutes or until they just begin to brown.
  3. Meanwhile, melt the butter and honey together.  Once melted, stir in the chili powder, smoked paprika, pepper, cumin, liquid smoke, and Kosher salt.
  4. Toss the toasted nuts into the butter mixture so that all the nuts are well coated.  Spread the nuts back on the parchment paper and bake for another 8-10 minutes.
  5. Every few minutes take the nuts out of the oven to stir and check for browning.  The nuts should just begin to brown and dry.
  6. Let the nuts cool completely before storing.spiced mixed nuts | pale yellow
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Crockpot Chicken Tacos

Crockpot Chicken Tacos | Pale YellowRemember how I told you I was in the middle of a healthy eating challenge?  Remember how I told you my jaw hurt from all the chewing? Guess what?  I’m getting really tired of all the chewing, and the cooking, and the cleaning, and the dark leafy greens.  Taste wise, the food is quite delicious and I’m sure I’ll be recreating some of the recipes soon, it’s just too much all together.

Crockpot Chicken Tacos | Pale YellowYesterday I had a moment of weakness and proceeded to eat a pint of ice cream, totally not apart of the challenge.  Call it PMS, call it lack of motivation, I just needed something sweet that wasn’t a date.  But if you allow me to blame shift, I’m going to blame Waldbaums, they had a sale on Ben & Jerry’s, 2 for $5 pints is too good of a deal to pass up!

Crockpot Chicken Tacos | Pale YellowThe healthy eating challenge was supposed to break the bad habit of ice cream for dinner!  I will say this, even though sticking to, and eating through a meal plan is a lot of prep work (and expensive), it’s kind of nice to not eat the same thing everyday for lunch and the same thing every night for dinner.  There really is something to variety.

Crockpot Chicken Tacos | Pale YellowTake these crockpot chicken tacos: super easy, super tasty, and the recipe makes a quite a few servings.  Magic words for some, tedious for a single lady.  The shredded taco mix is versatile and easy to throw on a salad, eat plain, or serve in a taco like I did here.  The mix is filled with hearty, healthful vegetables and the chicken is flavorful from the salsa.  I made three different version of this recipe in the past four months.  I rarely, if ever, make the same recipe twice.  You know this has to be good if I keep making it.  Crockpot chicken tacos is a recipe for the save pile!

Crockpot Chicken Tacos | Pale YellowTwo Years Ago – Cookie Butter Cupcakes

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Crockpot Chicken Tacos
Loosely Adapted from The Gracious Pantry
Yield – 5-6 servings

Chicken Tacos
4 zucchinis, thinly sliced
1 onion, thinly sliced
1 red pepper, thinly sliced
1 pound boneless, skinless chicken breasts
1 jar salsa

Toppings (optional)
shredded cheese
tortillas, I like corn

  1. Thinly slice all the vegetables and add to the bottom of the crockpot.  Place the chicken on top and cover with the salsa.
  2. Cook for 4 hours on high or 8 hours on low.  Check to make sure the chicken is done.
  3. Shred the chicken and mix with the vegetables.
  4. Warm tortillas and add the filling. Top with avocado, cheese, or whatever your heart desires.Crockpot Chicken Tacos | Pale Yellow

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Basil Squash Blossom Quiche

basil squash blossom quiche | pale yellowThis past weekend was a little peak into summer and this back to work reality is harsh.  I was made to sit on the beach, read, chat, and drink copious amounts of frozen sangria.  That, my friends, is the good life!  Work, grad schools, social commitments, all too much.  Please, just come visit me on my beach.

basil squash blossom quiche | pale yellowAt least the weather has been crappy the last two days; nothing makes sitting inside more palatable than cold, gray skies and a bit of rain.  I can survive; in exactly one month my toes will be in the black sands of Costa Rica, my hand will be holding a cold beverage, and my mind will be free of worries!

basil squash blossom quiche | pale yellowIn other news, this is one of the easiest and best tasting crusts I’ve ever made.  Everything comes together, it rolls out nicely, and all the butter creates a tender and flaky crust.  I love when you can see the pieces of butter as you roll out the dough.

basil squash blossom quiche | pale yellowSquash blossoms are a little weird to eat and don’t add much to the quiche.  All you really need is the fantastic, fresh basil and crumbled feta; those are the flavors that really stand out and matter!  For my first attempt at a quiche, this one came out pretty well and I expect more quiches in the future.

basil squash blossom quiche | pale yellowTwo Years Ago – Man Cupcakes

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Basil Squash Blossom Quiche
Adapted from Tartelette
Yield – 10” tart

1 1/4 cups flour
1 stick unsalted butter, cold
1/4 cup ice cold water

3 eggs
1 cup milk
salt + pepper
1/2 cup loosely packed basil
1/4 teaspoon freshly grated nutmeg
4 ounces feta
squash blossoms

  1. Crust – Add the flour to a large bowl and chop the butter into small pieces.  Use a pastry blender to incorporate the butter.  Toss in the water a little at a time until the dough comes together.  Use your fingers as needed.
  2. Pat the dough into a disk and wrap with plastic.  Store in the refrigerator for several hours or for 2-3 days.
  3. Preheat the oven to 350 ˚F.  Roll out the dough on a floured surface to a thickness of 1/4 inch.  Carefully transfer the dough to the tart pan.
  4. Filling – Add the eggs, milk, salt, pepper, basil, and nutmeg to a blender.  Blend until the basil is well incorporated.
  5. Pour into the tart pan and sprinkle the feta evenly throughout the quiche.
  6. Arrange the squash blossoms neatly.
  7. Bake for 45 minutes or until the crust is brown and the eggs are set.
  8. Delicious warm, room temperature, or cold!basil squash blossom quiche | pale yellow

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Quinoa Tabbouleh Salad

quinoa tabbouleh salad | pale yellowNothing like a post that’s seventeen hours later than the usual post time.  It’s here, however.  Last night I got home from work late and I only had words of anger to share and no one needs to hear that.  This morning I woke up with a horrific migraine, so yeah, here is the post.

quinoa tabbouleh salad | pale yellowI spent my lunch looking at readings for grad school.  What have I gotten myself into?  Grad school is a lot of work; all the reading and responses and reading.  Ain’t nobody got time for that!

quinoa tabbouleh salad | pale yellowYou do have time for this quinoa salad.  I had three different recipes for tabbouleh quinoa salad on my Pinterest board it was time to make one of the versions.  Tabbouleh is one of my favorite salads from Middle Eastern restaurants, so adding quinoa makes the dish perfectly hardy for lunch.  This salad is laden with fresh veggies and herbs, health in a bowl.

quinoa tabbouleh salad | pale yellowA light dressing finishes off the salad and keeps it fresh for days.  When you’re eating a salad as tasty as this one, it’s easy to eat it all week long!

quinoa tabbouleh salad | pale yellowTwo Years Ago – Homemade Slider Buns

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Quinoa Tabbouleh Sald
Adapted & inspired from The Kitchen Paper, Shutterbean, and What Jew Wanna Eat
Yield – 5-6 servings

1 cup quinoa, I’m partial to multicolored
3 cups vegetable stock
2/3 cup chopped parsley
1/4 cup chopped basil
1/4 cup chopped mint
1 small onion
1 English cucumber
1 pint cherry tomatoes, multicolored if possible
juice of 2 lemons
splash of olive oil
salt + pepper

  1. Add the quinoa and stock to a medium saucepan.  Cook on low until all the stock is absorbed; stir frequently.
  2. Meanwhile, chop the herbs, dice the onion & cucumber, chopped the tomatoes into quarters, and toss to combined.
  3. Juice the lemons and add to the vegetables with a splash of olive oil.  Season with salt and pepper.
  4. Stir in the cooked quinoa and taste.  Adjust the seasoning to fit your taste.quinoa tabbouleh salad | pale yellow

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Spring Vegetable Quinoa Salad

spring vegetable quinoa salad | pale yellowWhen I first started the blog one of my main goals was to try new foods and document my experiences.  Things like gelatin came easy in homemade marshmallows and beets in cupcakes and juice.  The Brussels sprouts ruined testing of further vegetables.

spring vegetable quinoa salad | pale yellowWhen I saw this recipe for spring vegetable wheat berry salad, it sounded fantastic.  I bought radishes without even considering the fact that I may not like radishes!  Conclusion?  Radishes are quite tasty.  They add crunch and color and freshness to the salad.

spring vegetable quinoa salad | pale yellowClearly I eat a lot of quinoa; a good quinoa salad lasts me 4-6 lunches depending how big the batch.  It’s an easy lunch full of protein and vegetables.  Plus, the chopping is relaxing and making lunch for the week is part of my routine.  I tried to change things up with a different grain, but the grocery store didn’t sell wheat berry, so I went my old standby.

spring vegetable quinoa salad | pale yellowThis particular quinoa salad is one of the best I’ve made!  I love that it is limited to a few months a year when asparagus is fresh.  The vegetables are crisp and crunchy, the vinegar dressing is bright and tangy, and the nuts and dried add flavor and texture.  I look forward to making this salad again while asparagus is still in season!

spring vegetable quinoa salad | pale yellowTwo Years Ago – Chocolate Peanut Butter Cup Cookies

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Spring Vegetable Quinoa Salad
Adapted from Alexandra Cooks
Yield – 5 servings

1 cup quinoa (I used a mix of white and multi-colored)
3 cups water
1 small yellow onion
3 tablespoons balsamic vinegar
1 cup raw cashews
1 bunch asparagus
1 bunch radishes
4 dates
1/4 cup olive oil
kosher salt
freshly cracked black pepper
crushed red pepper flakes

  1. Add the quinoa and water to a medium saucepan and cook until all the water is absorbed, stir frequently.
  2. Slice the onion into thin slices and place in a small bowl with the vinegar.  Toss to coat and set aside.
  3. Roughly chop the cashews and add them to a dry saute pan and toast.  Remove from the heat and set aside.
  4. Trim the asparagus and chop into 1 inch pieces.  When almost all the water is absorbed in the quinoa, add the asparagus to cook for about 2 minutes.
  5. Use a mandolin to thinly slice the radishes and then cut into thin strips.  Set aside.
  6. Dice the dates.
  7. When the quinoa and asparagus have cooked and all the water has absorbed, turn off the heat and immediately add the olive oil, a generous pinch of salt, pepper, and crushed red pepper flakes.  Stir to combine and check the seasoning.  Adjust as needed.
  8. Toss in the cashews, onions with the vinegar, dates, and radishes.  Again stir, taste, and adjust.
  9. Delicious warm or cold.spring vegetable quinoa salad | pale yellow


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Buffalo Chicken Quinoa Salad

buffalo chicken quinoa salad | pale yellowHappy Easter!  I hope everyone had a joyous holiday.  My Easter was spent in Brooklyn like the good old days; St. Savior, a rejuvenating and wet mass, and brunch at a local favorite.  On my stroll back to the car I stumbled into a bookstore to look for a book I’ve been thinking about, Notes from a Blue Bike; I want to live a more purposeful life!  However, the book wasn’t at the bookstore, so I bought a different book, Ample Hills.

buffalo chicken quinoa salad | pale yellowAnd let  me tell you, this book of ice cream recipes is going to change my life and then your life!  Ample Hills is a fantastic, artisanal creamery in Brooklyn.  As much as that sentence kills me, it’s a true delight.  Now I can make my own artisanal delights here in Queens, the peninsula better watch out, this is some good stuff!

buffalo chicken quinoa salad | pale yellowThis salad is also some good stuff.  As you all should know by now, I rarely make the same recipe twice and I’ve made this two times in the past month.  It’s a perfect salad for lunch because it’s tasty warm or cold.  Plus, it fairly healthful and easy to throw together.  Using pre-packaged broccoli slaw is totally the way to go.

buffalo chicken quinoa salad | pale yellowIf you want a salad that is hearty, just a little bit spicy, easy for quick lunch or dinner, this is the recipe for you!  Trust me, you’ll like it.buffalo chicken quinoa salad | pale yellow

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Buffalo Chicken Quinoa Salad

Adapted from Half Baked Harvest

Yield – 5-6 servings

1 cup quinoa
3 cups water
3/4 pound boneless, skinless chicken breasts
1/4 cup oil
1/4 cup apple cider vinegar
1/2 cup hot sauce, Franks
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon smoked paprika
12 ounces broccoli slaw
4 green onions, finely chopped

  1. Quinoa – Add the water and quinoa to a small saucepan and allow to simmer until all the water is absorbed.  Stir occasionally.
  2. Chicken – Chop the chicken into bite-size pieces and saute in a medium saucepan in a little olive oil until cooked through.
  3. Dressing – In a small bowl whisk together the oil, apple cider vinegar, hot sauce, celery salt, salt, and smoke paprika.  Stir half of the dressing into the cooked chicken and stir.
  4. Assembly – Add the quinoa, broccoli slaw, and half of the chopped green onions to the pot with the chicken.  Stir to combine and add the rest of the dressing.
  5. Serve warm or cold.buffalo chicken quinoa salad | pale yellow

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Onion Jam Pizza (Vegan)

onion jam pizza | pale yellowThe past few weekends have been relatively low key and I’ve been enjoying the quiet and alone time.  The past summer, fall, and winter have been quite busy with a new job, working most Saturdays, a big move, and the change from roommates to single occupancy status.  I’ve needed the quiet and the break.

onion jam pizza | pale yellowThis weekend was not so quiet and now that Monday is quickly approaching I feel as though I need another day to get all my stuff done.  However, every event was worth this 10:30 writing session.  And yes, 10:30 is a late for me.  I was able to eat my last fish and chips of the Lenten  season, play with a precocious almost 2-year old, and watch Joffrey get his dues with friends.

onion jam pizza | pale yellowI even started grad school.  Again.  I started this blog because I had so much time after I finished graduate school the last time.  We’ll see how much I’m able to post working full time and in school part time.  I finally got back up to three food posts a week!  The reality of starting school has not sunk in; I love being a student, but I don’t love the amount time required.

onion jam pizza | pale yellowThis pizza is a riff off Amy’s diary-free pizza.  I fell in love with the pizza last year when I went vegan for a month.  It’s amazing how much flavor pizza can have without cheese!  I definitely improved the flavor with more onion jam and more veggies.  The pizza is flavorful, hardy, and you won’t even miss the cheese.  While I do admit it’s a bit of work to babysit the onion jam as it cooks and precook the veggies, everything could be done before hand.  This is the type of food that makes vegan eating a joy!onion jam pizza | pale yellowPrint the Recipe!

Onion Jam Pizza (Vegan)
Crust adapted from Fleischmann’s Yeast
Inspired by Amy’s
Yield – 2-3 servings

Onion Jam
3 onions
olive oil
salt + pepper
1-2 cups vegetable stock

Pizza Crust
1 cup whole wheat pastry flour
1 envelope Fleischmann’s Pizza Yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup warm water
3 tablespoons oil
1 cup all purpose flour

1/4 cup green pepper
1/4 cup red pepper
1 garlic clove
4 artichoke hearts, diced
8 ounce can mushroom slices
nutritional yeast

  1. Onion Jam – Start the day before.  Slice the onions into thin half moons.  Saute over low heat for about an hour in olive oil until completely caramelized.  Sprinkle with salt and pepper.  As the onions get dry, add splashes of vegetables stock.  It’s important to let the onions really caramelize without burning.
  2. Move to a bowl and refrigerate to cool completely before using for the pizza.
  3. Toppings – Finely dice the peppers.  Coat the bottom of a saucepan with olive oil and saute the peppers.  Add the garlic, finely diced, and salt and pepper.  Stir and cook until the vegetables are soft.  Let cool completely.
  4. Pizza Crust - Preheat the oven to 425 ˚F.  In a large bowl whisk together the whole wheat flour, yeast, sugar, and salt.  Stirl in the water and oil, mix until combined.
  5. Add the remaining flour bit by bit until the dough forms a ball.  Turn out on a well floured surface.
  6. Knead the dough until it forms a smooth ball, about 5 minutes.  Let the dough rest for 20 minutes.
  7. Flatten the dough into a circle.
  8. Assembly – Drizzle olive oil over the dough and spread evenly.  Spread onion jam over the top.  I used about three-fourth’s of the jam.  Sprinkle the peppers, artichoke hearts, and mushrooms over the top.
  9. Sprinkle oregano and nutritional yeast over the pizza.
  10. Bake for 15-20 minutes or until the dough is cooked through.onion jam pizza | pale yellow

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Breakfast Cupcakes

breakfast cupcakes | pale yellowMy original vision had a perfect sunny-side-up egg in a basket of crisp hash browns.  But then I remembered two things: hash browns burn and I can’t cook eggs.  It’s true, I almost always eat scrabbled eggs because that’s just how things turn out.

breakfast cupcakes | pale yellowSo then my second vision was to make hash brown casserole.  You know, the ones with the cream-of-something soup and lots of cheese.  The ones every mid-westerner grew up with.  I’m not going to lie, that’s some good casserole and I wouldn’t mind a scoop or two; it’s been years since I’ve had any, but  I try not cook like that at home.  Throw cream-of-something soups in with boxed mixes and fried foods – just not for me in my kitchen.

breakfast cupcakes | pale yellowThrough extensive Pinterest searching, I came across this recipe and it was exactly what I was looking for!  Crispy hash browns, cheesy goodness, lovely eggs, and easiness.  I only added bacon to half because a vegetarian was present, but feel free to up the bacon for your more carnivorous friends.

breakfast cupcakes | pale yellowDon’t skip the onions, caramelized onions add sweetness and depth of flavor.  Also, don’t skip the initial browning of the hash browns.  Also, also, use LOTS of baking spray in the cupcake tin, you’ll thank me!  I think that’s all of my tips.  This recipe shows how you can have cupcakes for breakfast in an appropriate manner!  These can be served warm, room temperature, or even cold; plus they heat up nicely for later.  I think breakfast cupcakes would make a marvelous addition to your Easter party, or any brunch!

breakfast cupcakes | pale yellowTwo Years Ago – Don’t get your panties in a bunch – Decorated Sugar Cookies

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Breakfast Cupcakes
Adapted from Tablespoon
Yield – 24 cupcakes

40 ounces frozen shredded hash brown potatoes, thawed
1/4 cup vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
olive oil
1 yellow onion, finely sliced
salt + pepper
4 pieces bacon, optional (8 slices in you’re adding to all the cupcakes)
14 eggs
1/4 cup + 1 tablespoon milk
1 3/4 cup shredded cheddar cheese
salt + pepper

  1. Preheat the oven to 400 ˚F and liberally spray 24 muffin tins with olive oil.
  2. Mix the thawed hash browns with oil, salt, and pepper.  Place a heaping 1/4-cup of hash browns in each muffin cup.  Press the hash browns down.
  3. Bake for 50-60 minutes or until the hash browns are brown and crispy.
  4. While the hash browns bake, saute the onion slices in olive oil in a small saute pan.  Sprinkle in salt and freshly ground pepper.  Cook until the onions are soft and translucent.
  5. Transfer the onions to a bowl to cool completely.  Cook the bacon in the same pan until crispy.  Let cool and then crumble.  Set aside.
  6. In a large bowl whisk together the eggs and milk.  Add a generous sprinkling of salt and pepper.  Stir in the cheese and the onions.
  7. Use a 1/4 cup to smash down each hash brown.  Add a 1/4 cup of the egg mixture on top of each hash brown patty.
  8. Sprinkle bacon on each cupcake if desired.
  9. Bake for 15 minutes or until the eggs are set.  Let cool slightly and then remove with a small spatula.breakfast cupcakes | pale yellow


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Apple Cider Pulled Pork

Apple Cider Pulled Pork | Pale YellowIt’s no secret pulled pork is one of my favorite foods.  With the limited number of savory, dinner-type, meals on this site, there are now two pulled pork recipes.  There are barely any recipes featuring meat!  Clearly I’ve tried a lot of pulled pork, and this one goes down as one of the best ever.  No lies.

Apple Cider Pulled Pork | Pale YellowI made this pulled pork for the St. Patrick’s Day Parade because it feeds a crowd and is easy to keep warm in the crock pot.  Now you’re probably asking yourself why I didn’t make corned beef for St. Patrick’s Day.  Here is the thing – I can’t stand the smell of corned beef.  I have horrific memories of my mom cooking it all day growing up; the entire house smelled like corned beef.  EWWWWW.  The smell is repulsive and does not entice me to try any.

DSC_0895Apple Cider Pulled Pork | Pale YellowSo I made pulled pork; my house, my rules!  At least there was proper soda bread to hold the pulled pork.  The ingredient list is long, but totally worth it!  The set up and dry rub were easy and fast enough for me to do before work so the pork could cook all day.  When I got home from work I let the pork cool for a couple hours and then I shredded and made the sauce.  I poured the sauce over the shredded pork and placed everything in the refrigerator over night.

Apple Cider Pulled Pork | Pale YellowIt was so easy the next morning to pull out the mixture, put it back in the crock pot, and heat up for the party.  The pork was moist and flavorful from all the spices and apple cider.  The meat fell off the bone when I was trying to pick it up and was so juicy.  Not only did my guests enjoy the pulled pork, I enjoyed the leftovers all week in tacos and eggs!  This is a recipe I will DEFINITELY be making again!Apple Cider Pulled Pork | Pale Yellow

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Apple Cider Pulled Pork
Adapted from Caramel Potatoes
Yield – 8-10 servings

2 yellow onions, thinly sliced
1 cup apple cider
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon salt
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dry mustard
1/4 cup liquid smoke
5 lb bone-in pork shoulder

1/2 cup cooking liquid
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons (1 lemon) lemon juice
1 tablespoon hot sauce, I used Frank’s Red Hot
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika

  1. Thinly slice the onions and place on the bottom of a slow cooker; pour the apple cider over the top.
  2. Mix together the brown sugar, chili powder, salt, cumin, smoked paprika, and the dry mustard in a small bowl until well combined.
  3. Spread the liquid smoke over the pork.  Rub the dry mix of spices into the pork.
  4. Place the pork on top of the onions and cook for 10 hours on low.
  5. Turn off the slow cooker and the let pork rest for 2 hours.
  6. Remove the meat and shred with two forks.  Set aside.  Strain out the onions and set aside as well.
  7. Let the cooking liquid cool and skim off the fat.  Measure 1/2 cup of cooking liquid and add it to a small sauce pan.  Add in the other sauce ingredients and cook until well combined.
  8. Pour the sauce into the meat and mix to combine.
  9. I kept the meat and sauce in the crock pot on low for serving with the onions on the side.  Add a splash of apple cider if the mix seems to be drying out.Apple Cider Pulled Pork | Pale Yellow


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Caramelized Onion, Bacon, and Smoked Gouda Biscuits

caramilized onions, bacon, and smoked gouda biscuits | pale yellowSo I don’t know what happened last week, I guess exhaustion finally got the best of me.  The strange thing – I took Monday off work and was still beyond tired all week.  Life finally caught up with me.  In more pleasing news I’m finally healthy again!  Cough and cold are gone.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowOr maybe last week happened because of my excessive amount of time spent in front of the TV.  Between watching the first 5 seasons of Sons of Anarchy, the last 2 seasons of Dexter (BTW – WTF with the ending?  Lumberjack?  Deb?  All weird.), and now the Olympics, I’ve been out of commission.  Next on the to-watch list – Oscar movies; life is hard; there is so much tv to watch it never ends.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowDespite my overall laziness/exhaustion, there are hundreds of recipe ideas in my head I’m just itching to make.  First up, these biscuits.  I’ve been thinking about the biscuits for months now, scooping out ingredients and swapping ideas in my mind’s ese.  The right ideas were used and the combination of ingredients were perfect.

caramilized onions, bacon, and smoked gouda biscuits | pale yellowThe biscuits were flaky and tender, soft and moist.  The bacon adds smokiness and a little crispy crunch.  Let’s talk about the melty bites of wonder from the smokey Gouda – delightful!  Throw in the some sweet, slow-roasted caramelized onions and the biscuits are complete.  Now you have yourself a fantastic savory breakfast treat sure to make all your friends happy!caramilized onions, bacon, and smoked gouda biscuits | pale yellow

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Caramelized Onion, Bacon, and Smoked Gouda Biscuits
Adapted from Joy the Baker Cookbook (Cheddar, Chive, Jalapeno Biscuits, page 46-47)
Yield – 13 biscuits

4 pieces thick cut bacon
1/2 large yellow onion
3/4 cup grated smoked gouda
3 cups flour
1 tablespoon sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup buttermilk + more for topping
1 egg
12 tablespoons (1 1/2 sticks) unsalted butter, cold
coarse sea salt

  1. Cut the bacon into small pieces; cook the bacon in a small saute pan until crispy.  Drain on paper towel.
  2. Slice the onions into small half-moons.  Saute in the bacon grease until golden brown; this takes about 30 minutes.  Drain on a paper towel and let cool completely.
  3. Preheat the oven to 425 ˚F and line two cookie sheets with parchment paper.
  4. In a large bowl whisk together the flour, sugar, baking powder, cream of tartar, and salt.
  5. Whisk together the buttermilk and egg with a fork in a measuring cup.
  6. Grate the butter into the flour mixture and toss gently with your fingers.  Press gently to combine.  Toss the cooled onions, bacon, and cheese into the flour mixture.
  7. Make a well and pour in the buttermilk mixture; use a fork to mix the two together.  Turn out on a floured surface and knead together until the dough comes together in a circle that stands 1 1/2 inches tall.
  8. Use a cutter to cut the dough into circles.  Push the dough together to cut more circles.  Place on the parchment lined cookie sheets.
  9. Brush the tops with the extra buttermilk and then sprinkle with the coarse sea salt.
  10. Bake for 15-20 minutes or until the tops are golden brown.  Enjoy immediately!caramilized onions, bacon, and smoked gouda biscuits | pale yellow


Filed under Breakfast, Savory