Category Archives: Savory

Zucchini Fries with Chipotle Garlic Mayo

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowLet me tell you a story: I come home to my parents’ house and I was accosted by my father in a slight rage because the smell of garlic woke him up and he was disgusted.  So disgusted he had to open every window in the house and told everyone he saw that day how awful I made the house smell.  Here is the thing, don’t most people like the smell of garlic?  I think it smells fantastic and the roasted garlic is well worth the effort in the finished product.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowWhen looking for a recipe to make for this month’s Secret Recipe Club, I wanted to make a non-dessert.  I had been eating a lot of baked goods and other unhealthy food.  When I looked through Rebekah’s Family Food and Fun recipe index there were a ton of fantastic looking desserts and main dishes.  Unfortunately in addition to being a garlic-hater, my dad dislikes many foods like onions, any non-meat item, and spices.  My choices were limited, but then I saw the zucchini fries.

newsrcbannerZucchinis are abundant and in season, so let’s utilize them in a crispy snack with a spicy sauce.  This snack turned into my lunch one day, snacks for a full day, and breakfast the next day.  I ate the whole batch myself minus 2 pieces my mom tried.  True story.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowThe zucchini is soft but the outside coating is super crispy.  If you don’t have, or don’t want to use the shake and bake mix, click on the link below to find  the original recipe.  I normally don’t use mixes, but I worked with what I had, it can be difficult to find ingredients in the midwest.  It’s not just the midwest, I get frustrated when the grocery store in the Rockaways doesn’t have the ingredients I need.

Zucchini Fries with Chipotle Garlic Mayo | Pale YellowDipping the crispy, flavorful zucchini into a slightly spicy, garlicy mayo makes the whole experience fantastic.  I like a little bit of spice, but not too much, you know what I mean? I like a slight burn on my lips that keeps me coming back for more.  If you like something actually spicy, add more chipotle, but use caution!  Anyway, I highly suggest you make these zucchini fries for yourself or for a party.  They are easy and tasty and addicting.  Thanks for the recipe Rebekah!Zucchini Fries with Chipotle Garlic Mayo | Pale Yellow

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Zucchini Fries with Chipotle Garlic Mayo

Zucchini Fries adapted from Rebekah’s Family Food and Fun

Chipotle Garlic Mayo adapted from Saveur

Yield – 4-6 servings as a side, 2 for a crazy lady


Zucchini Fries

1 pound (about 3) zucchini

1/3 cup flour

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon paprika

freshly ground black pepper

2 eggs

2 tablespoons water

2 packets seasoned shake and bake panko bread crumbs


Chipotle Garlic Mayo

5 cloves garlic

3/4 cup mayo

2 tablespoons lemon juice

1 1/2 tablespoons adobo sauce

salt + pepper

  1. Fries – Preheat the oven to 425 ˚F and line a cookie sheet with parchment paper.
  2. Trim the ends of the zucchini, cut in half and then half lengthwise.  Cut each quarter into 4 or 6 pieces based on thickness.  Set aside.
  3. Add the flour, garlic powder, chili powder, salt, paprika, and pepper to a gallon sized bag.  Shake around.  Add the zucchini and shake some more to coat each piece.
  4. In a small bowl beat together the egg and water.  Place the panko is a separate bowl.
  5. Dip each piece of zucchini in the egg mixture and then the panko, be sure to fully coat the zucchini.  Place the zucchini on the cookie sheet making sure they don’t touch.
  6. Bake the zucchini fries for 15-20 minutes or until brown and crispy.  Turn once in the middle.
  7. Mayo – Peel and finely chop the garlic.  Place in a dry saute pan and cook until browned, about 6 minutes.  Let cool slightly.
  8. Stir together the mayo, lemon juice, and adobo sauce carefully.  Stir in the garlic and season to taste with the salt and pepper.
  9. Set aside for dipping.
  10. Best enjoyed the day they are made!Zucchini Fries with Chipotle Garlic Mayo | Pale Yellow

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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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