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» Pale Yellow

Cream together butter and sugar until pale yellow.

Filtering by Category: Dinner

Beef Chili (No Beans

Tracy Byrne

Beef Chili (No Beans - Whole 30) | Pale Yellow

If you are looking for a break from the onslaught of Christmas Cookies, look no farther.  This chili is healthful, easy, and warming.  It will leave you full and counteract all the butter and sugar!

Print the recipe!

Beef Chili (no beans)

Adapted from Whole 30

Yield - 3-5 servings

  • olive oil
  • 1 lb grassfed beef, 93%
  • 1 large yellow onion
  • 1 red pepper
  • 1 green pepper
  • 2 carrots, peeled
  • 2 stalks of celery
  • 3 large cloves of garlic
  • salt + pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon chipotle chili pepper
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 14-ounce can diced tomatoes
  • 2 cups beef broth

Add a little olive oil to a large skillet with sides to heat.  Add the ground beef to brown.  Stir and break up the meat.  Cook for about 10 minutes until only a little pink remains.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Finely chop the onion, peppers, carrots, celery, and garlic.  

Beef Chili (No Beans - Whole 30) | Pale Yellow

Add to the meat. Stir and cook until the onions the are translucent, about 10 minutes.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Add the dried herbs and spices.  Adjust if you like things spicy. I found this to be medium-hot, but I’m a whimp!  Stir to toast for 1 minute.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Add the tomatoes with juice and the broth.  Stir to combine.  Let simmer for 1-2 hours with a lid on.  The carrots should become soft.  During the last 20 minutes remove the lid.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Taste and adjust seasonings as needed.  Serve with avocado, guacamole, radishes, or anything you want!

Beef Chili (No Beans - Whole 30) | Pale Yellow

Salsa Chicken

Tracy Byrne

Crockpot Salsa Chicken 2.JPG

This is one of those recipes you make all the time but does not seem worthy of photographing.  It is incredibly simple but the payoff is huge.  You have well seasoned, perfectly cooked protein adaptable to a wide variety of meals from five minutes of a actual work.  This is one of my easiest and best tasting recipes!

Salsa Chicken | Pale Yellow

It seems the past two years of my life have been pretty chaotic with the start of grad school and I am always in need of quick and easy meals that last the week.  I suspect I am not the only one with such needs.  When I'm on a Whole 30 I put the salsa chicken over lettuce or mixed in eggs.  When not on a Whole 30, its in a taco or made into nachos.  All are fantastic options!

Salsa Chicken | Pale Yellow

Print the recipe!

 Salsa Chicken

Adapted from Crockpot Chicken Tacos

Yield - 4-6 servings


1-2 onions

1-2 bell peppers

1 pound boneless, skinless breast

1 jar (12-ounces) of your favorite salsa

  1. Slice the peppers and onions into large slices.  Place them on the bottom of a crockpot.

  2. Add the chicken on top of the onions and peppers.

  3. Cover with the salsa.  Add a little water to the salsa jar, shake, and pour over the salsa.

  4. Cook for 4 hours on high in the crockpot.

  5. Serve with/in/over salad greens, eggs, tacos, rice, etc.

Salsa Chicken | Pale Yellow

Beef and Veggie Stir Fry

Tracy Byrne

beef and veggie stir fry | pale yellow

Last week I ended my second round of Whole 30, I feel great and this round went much better than the last one.  It really helped reading the literature, It Starts with Food.  I ate three meals a day, with no snacking in between and I wasn't hungry.  Lots of protein, veggies, and healthy fats.  I feel like I'm ready for summer!

beef and veggie stir fry | pale yellow

This recipe was so good I made it twice during the month of Whole 30!  Twice!  I hardly ever make recipes more than once in a month.  The recipe was easy, delicious and fast to put together.  I made a few adaptations to the original recipe to make it Whole 30 compliant.  Serve it on its own or over cauliflower rice and you're golden.

beef and veggie stir fry | pale yellow

For this month's Secret Recipe Club, I had Lauren from the fabulous blog, From Gate to Plate.  Not only is it a great name, but I love the concept.  Living on a farm and cooking what you grow and produce is awesome!  There were many great recipes to try, I looked at the Cinnamon Bundt Coffee Cake, because yes, and the Spinach Citrus Salad before siding on this recipe.

beef and veggie stir fry | pale yellow

I kept the idea the same, but made a few substitutions.  I added more veggies like onion and broccoli and substituted the soy sauce for coconut amines.  Coconut amines are a great product with tons of flavor minus the excessive sodium and soy.  Anyway, I highly suggest you whip up a batch of this stir fry while sugar snap peas are in season!

beef and veggie stir fry | pale yellow

Print the recipe!

Beef and Veggie Stir Fry

Adapted from From Gate to Plate

Yield - 4-5 servings


1 cup coconut amines

2 tablespoons arrowroot starch

1 tablespoon freshly grated ginger

1/2 tablespoon freshly grated garlic

1 lb chipped beef, anything thinly sliced would work here

2 tablespoons coconut oil, divided

1/2 large onion, thinly sliced

1/2 head of broccoli, chopped small

8 ounces sugar snap peas

salt + pepper

rice or cauliflower rice for serving


  1. Whisk together the coconut amines, arrowroot starch, ginger, and garlic.  Add the beef into the liquid and let sit for a few minutes while you prepare the rest of the ingredients.

  2. Heat one tablespoon of coconut oil in a large pan or wok.  Prepare the vegetables.  When the oil is hot, add the vegetables.  Stir and cook for about five minutes until the broccoli is fork tender.  Season liberally with salt and pepper.

  3. Remove from the pan.

  4. Add another tablespoon of oil to the pan and allow the pan to heat for 1 minute.

  5. Add in the beef, stir and cook for about one minute.  When the beef is cooked, add the vegetables and any extra liquid, stir together.

  6. Serve over rice.

beef and veggie stir fry | pale yellow

Slow Cooker Brisket

Tracy Byrne

Slow Cooker Brisket | Pale Yellow

Oh man, I had a ton of recipes in my draft folder just waiting to be published, and this is the last one.  I guess it is time to get back in the kitchen and start baking again!  Luckily, this is the last week of grad school for the semester, whoohoo!  The celebrations will be short as I start classes again two weeks.

Slow Cooker Brisket | Pale Yellow

Last night for dinner I had cashews and hot chocolate.  I could have used some of the brisket!  One recipes makes a portion for a huge crowd or to feed one lady for a week.  The meat was incredibility moist, tender, and delicious!  This is a recipe I need to add to the rotation again soon!

Slow Cooker Brisket | Pale Yellow

Print the recipe!

Slow Cooker Brisket

Adapted from The Kitchn

Yield - 8-10 servings


1 tablespoon olive oil

2-3 onions (I used a big red, a big yellow, and a small yellow)

4 total pounds beef brisket (I used two pieces, most of the fat removed)

generous salt + pepper

6 cloves garlic, minced

2 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce


  1. In a large cast iron skillet, add the olive oil and heat on medium.  Slice the onions into thin, half moons.

  2. Saute the onions until caramelized, stirring frequently.  I set a timer for 20 minutes stirring every 3-4 minutes and the onions were perfect.

  3. Transfer the onions to a small bowl for later.

  4. Generously season the fat side of the brisket with salt and pepper.  Place fat side down in the hot cast iron skillet and generously season the other side.  Sear the brisket for 8-10 minutes on each side until browned.

  5. Repeat with the second brisket if needed.

  6. Add the brisket to the crockpot and spread the garlic and onions over the top.

  7. Whisk together the broth, Worcestershire, and soy sauce.  Pour over the top of the brisket in the crockpot.

  8. On low heat, cook for 8 hours.  Occasionally stir and move the brisket so it all has contact with the cooking liquid.

  9. Let cool and then refrigerate overnight.

  10. (This part is gross, but do it) Skim the fat off of the liquid with a spoon and then use your fingers to scrape the fat off the meat.  I used my hands to shred the brisket.

  11. Add the shredded brisket back to the cooking liquid.  On low heat, re-warm the brisket.  Leave the crockpot on warm for easy serving.

Slow Cooker Brisket | Pale Yellow

Maple Mustard Pork Loin

Tracy Byrne

maple mustard pork loin | pale yellow

Post take two.  Fun story.  I had this entire post written and was adding photos and then somehow clicked away.  And lost everything.  E.V.E.R.Y.T.H.I.N.G.  It's been an unproductive day, I kind of needed the win from one item on the to-do list!

maple mustard pork loin | pale yellow

Meat in a crockpot is a simple dinner with minimal effort.  I use my crockpot surprisingly often for pulled pork, chicken, soups, and chili.  Every busy person needs a few crockpot recipes in their back pocket for easy and healthy meals.

maple mustard pork loin | pale yellow

While I was on the Whole 30 I really wanted sugar, not just candy and treats and things, but the ability to use sugar/sweeteners in recipes.  It not only adds flavor, but changes the texture of whatever you are cooking.  Limiting sugar in processed food is understandable, but a little maple syrup for as a flavor enhancer is a great idea!

maple mustard pork loin | pale yellow

For this month's Secret Recipe Club I had Loy of Grandma Loy's Kitchen.  She has a number of cookie recipes, desserts, and dinner ideas but I settled on this pork since I had some in the freezer.  It is so impressive that ladies of all ages are in SRC!

maple mustard pork loin | pale yellow

This pork loin is as tasty as it is easy to prepare.  The maple-mustard flavor is strong and delightful, while the pork is tender and moist.  This simple dinner is one that everyone should have ready to go, all you need is the pork in the freezer and the rest of the ingredients are pantry staples.  It's dinner time!

maple mustard pork loin | pale yellow

Print the Recipe!

Maple Mustard Pork Loin

Adapted from Grandma Loy’s Kitchen

Yield - 3-4 servings

1/2 cup maple syrup

1/4 cup balsamic vinegar

1/4 cup dijon mustard

salt + pepper

1 apple

1 medium onion

1 lb pork tenderloin

1 tablespoon cornstarch

4 tablespoons cold water

  1. Add the maple syrup, vinegar, mustard, salt, and pepper to a bowl and whisk together.

  2. Slice the onion and apple into thin pieces and place in the bottom of a crockpot.

  3. Place the pork on top and and spread the maple syrup mixture on the pork loin.  Flip over the pork loin and spread the rest maple syrup mixture on top.

  4. Cover the crockpot and cook on low for four hours or until an internal thermometer reads 160 ˚F.

  5. Remove the pork and set on a cutting board to rest.  Strain the liquid from the onions and apples, set the apples and onions aside.

  6. Add the liquid to a small saucepan and simmer on low heat.

  7. Meanwhile, mix the cornstarch and the water into a slurry.  Add to the juices on the stove and stir continuously until the gravy thickens.  Remove from the heat.

  8. Slice the pork and serve on a platter with the apples and onions and gravy.

maple mustard pork loin | pale yellow

Buffalo Chicken Nachos

Tracy Byrne

buffalo chicken nachos | pale yellow

Some foods fit into the special category "not for sharing."  Add these to that category.  I've made these nachos in the past and loved them, but never shared the recipe here.  Why?  See the category above.  Also in this category these brownies and this sweet treat.

buffalo chicken nachos | pale yellow

For this month's Secret Recipe Club, I was looking through Oh! You Cook! for simple dinners.  This lovely blog features Kosher recipes that are delightful and delicious.  I first found this tilapia dinner, which will be saved for later because nachos take precedent on Friday nights.  And Saturday night.  Yes, I had these nachos two nights in a row for dinner.

buffalo chicken nachos | pale yellow

Dena from Oh! You Cook! has a great blog and has even published a cookbook, awesome!  The Kosher version omits the chicken and I'm sure the nachos are just as good with cheese and hot sauce.

Secret Recipe Club

So easy to make, the nachos can be made after several frozen cocktails.  Not that I am promoting the use of an oven while intoxicated, but it can be done.  Just be careful not to over do it with the hot sauce.  My one-eye-squint cooking pose added a bit too much hot sauce leaving me with some spicy nachos.  Copious water consumption.  Most people like things spicier than me, so add hot sauce to your own liking.

buffalo chicken nachos | pale yellow

Be still my heart, these are good nachos.  Gooey sharp cheddar is a strong enough flavor to compete with the buffalo chicken and a sprinkling of blue cheese.  Fresh tomatoes and scallions make this healthy, right?  No?  Well, they add a lovely freshness to balance the cheese and chips.

buffalo chicken nachos | pale yellow

To make this recipe simpler, use rotisserie or previously cooked chicken tossed in hot sauce.  If the chicken is cooked and the cheese shredded, the nachos can be thrown together in less time than it takes to preheat the oven.  I see buffalo chicken nachos in your future!

buffalo chicken nachos | pale yellow

Print the Recipe!

Buffalo Chicken Nachos

Adapted from Oh! You Cook!

Yield - 2-4 servings


1/2 pound boneless, skinless chicken cutlets

1/4 cup Frank’s Red Hot Sauce + more for drizzle

tortilla rounds

6 ounces sharp cheddar cheese, shredded

3 ounces blue cheese, crumbled

1 small tomato, finely diced

3 scallions, finely sliced

salsa, sour cream, and/or ranch for serving

  1. Preheat the oven to 400 ˚F and line a cookie sheet with foil.  Coat the cookie sheet in cooking spray.

  2. Preheat a grill pan.  Toss the chicken cutlets in hot sauce.

  3. Grill the chicken until it is cooked through, about 2-3 minutes per side if your chicken is thin.

  4. Shred the cheese while the chicken cooks and arrange the chips on the cookie sheet.

  5. Chop the chicken into a small dice and spread evenly over the chips.  Sprinkle with crumbles of blue cheese and sprinkle the cheddar cheese over the top evenly.

  6. Bake for 10-12 minutes or until the cheese bubbles and browns.  Dice the tomatoes and scallions.

  7. Drizzle some more hot sauce over the top.  Garnish with topped tomatoes and scallions and serve with dipping sauces.

buffalo chicken nachos | pale yellow

Avgolemono - Chicken Lemon Orzo Soup

Tracy Byrne

avgolemono - lemon chicken orzo soup | pale yellow

Whenever I go to a Greek restaurant or coney island diner I almost always order the avgolemono.  Usually I butcher the pronunciation, but I can make it happen.  Typically the soup has rice instead of orzo, but I much prefer the pasta version.  The creamy texture, fresh lemon flavors, and chunks of chicken and vegetables are delightful.


I ate this soup all last week for lunch.  It reheats well and was filling and delicious.  When it snows six inches during the first week of March, you need a warm soup to keep your spirits up!  I've never made a soup that uses eggs for richness, but it adds a nice touch without adding any dairy or unnecessary fat.  The eggs also give the soup a yellow-y hue which is nice because it shows off the lemon-ness.

avgolemono - lemon chicken orzo soup | pale yellow

This month for Secret Recipe Club I was assigned Wildflour's Cottage Kitchen, a lovely blog!  Kelly take gorgeous photos of meals, cocktails, and treats she makes for her and her husband.  It was hard to make a final decision because the blog was so much fun to explore! You should definitely check out Kelly's blog!

avgolemono - lemon chicken orzo soup | pale yellow

Print the Recipe!

Avgolemono (Lemon Chicken Orzo Soup)

Adapted from Wildflour’s Cottage Kitchen

Yield - 92 ounces (6-8 servings)


1 pound boneless, skinless chicken breast

3 quarts water

1 bay leaf

3/4 cup chopped onion (2/3 of a large onion)

3/4 cup chopped celery (4-5 stalks)

3/4 cup chopped carrots

1/2 tablespoon olive oil

salt + pepper

2 tablespoons Better Than Bouillon Chicken Base

1 tablespoon fresh thyme

1 1/4 cup orzo pasta

2 large eggs

zest from one lemon

juice of one lemon

  1. Add the chicken, water, and bay leaf to a sauce pot to cook.  Simmer and cook for about 20 minutes until the chicken is cooked through.  Remove the chicken and set aside to cool and chop.

  2. Boil the liquid until it reduces to 2 quarts.

  3. While the chicken boils, chop the onions, celery, and carrots.  Heat the olive oil in a large soup pot.  Add the veggies and cook until soft, about 20 minutes  Stir frequently and season with salt and pepper.

  4. Add 6 cups of the chicken cooking liquid (there should be about 2 cups remaining) to the softened vegetables and stir in the chicken base, thyme, chopped chicken and orzo.  Let the mixture simmer on low for 10-15 minutes or until the pasta is al dente.

  5. Whisk together the eggs, lemon zest, and lemon juice in a small bowl.  Add 1 cup of hot chicken water gradually to temper the eggs.  Slowly pour the egg mixture into the soup pot stirring constantly.  Cook, without boiling, for another 5-10 minutes until the soup thickens.

  6. Portion into jars and allow to cool before refrigerating.  Add a little water when reheating.

avgolemono - lemon chicken orzo soup | pale yellow
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Vegan Lentil Burgers - SRC

Tracy Byrne

Vegan Lentil Burgers | Pale YellowThe stress of work and the all the feelings of being overwhelmed have led to some poor eating choices.  During the past few weeks I have been making concerted efforts to eat healthier and think about my choices.  To help me along my path I have completed a 3-day juice cleanse, started each day with a green juice, and focused on meal planning with smaller portions.  Halloween candy has definitely reeked havoc in my plans as well as an emotional, "I-need-ice-cream-for-dinner" night, but I've been trying. Vegan Lentil Burgers | Pale YellowChoosing a recipe for this month's secret recipe club was more challenging than other months, because I usually gravitate to all things sweet and decadent.  Melissa from Smells Like Brownies, has some amazing sweet treats to choose from like cake batter ice cream (WOW!) and with a blog named "Smells Like Brownies," you know there are going to be fantastic recipes!  Since I wanted a savory dinner options, I looked at the spanikopita (one of my favorite foods) and couscous stuffed eggplant with tahini sauce.  As delightful as all these recipes sounded, I settled on lentil burgers.newsrcbanner

When I want to buy veggie burgers I'm always disappointed by the weird list of ingredients and the weird fillers.  Why is it so hard to make a simple veggie burger?  These are simple burgers with honest ingredients.  There are plenty of healthful and simple ingredients like mushrooms, lentils, carrots, and thyme.

Vegan Lentil Burgers | Pale YellowOn top of being delicious, these veggie lentil burgers have a wonderful crunch from the panko crumbs on the outside.  They are moist and the fresh thyme adds fantastic flavor.  It's nice knowing my freezer is now stocked with healthy veggie burgers for dinner any night of the week!  I served my burger bunless on a big piece of lettuce with tomato, caramelized crispy onions, and avocado dressing; a totally delish and perfect Sunday lunch!Vegan Lentil Burgers | Pale Yellow

Print the Recipe!

Vegan Lentil Burgers

Adapted from Smells Like Brownies

Yield - 8 patties


3/4 cup green lentils

2 cups water

2-3 tablespoons olive oil, divided

1 small onion

10 ounces baby bella mushrooms

1 carrot

2 cloves garlic

salt + pepper

2 teaspoons fresh thyme

1 cup old fashioned oats

1 egg, beaten

panko bread crumbs

lettuce, tomato, caramelized onions, buns, and condiments as desired

  1. Add the lentils and water to a small saucepan.  Bring the water to a boil and and then reduce to a simmer.  Cook until all the water is absorbed and the lentils are tender.
  2. Add 1 tablespoon of oil to a large saute pan.  Finely chop the onion, mushrooms, and carrot.  Saute until soft and add in the finely chopped garlic.  Season generously with salt and pepper.  This seasoning is for the veggies, lentils, and oats, so season well.
  3. Mix the veggies and lentils together with the oatmeal.  Stir in the egg.  Cover the mixture and let sit in the refrigerator for at least 30 minutes to cool completely.
  4. Divide the batter into 8 balls and pack together tightly, really squeeze together and then flatten into a patty.  Dip each patty in the panko bread crumbs.
  5. Heat the remaining olive oil a large saute pan and carefully place 4 patties in the pan and cook about three minutes until brown and crispy.  Carefully flip over and cook the other side.  Repeat with the remaining patties.
  6. Serve on a bun or lettuce leaf with toppings.Vegan Lentil Burgers | Pale Yellow

Apple and Honey Pork

Tracy Byrne

Apple and Honey Pork - an easy crockpot dinner! | Pale YellowIf last week was fall food week, this is savory week.  There are not a lot of dinner recipes here on Pale Yellow, especially those featuring meat because meat is the one thing I lack the confidence to cook often.  A crockpot situation is a whole other story!  Pork tenderloin is not cheap and this is a sure fire way to cook it perfectly.  Add the apples, cinnamon, honey, and pork and set-it and forget-it!  This is an easy dinner for any night of the week and all it needs to finish out the meal is a nice side salad.Apple and Honey Pork - an easy crockpot dinner! | Pale Yellow Print the Recipe!

Apple and Honey Pork

Adapted from Stockpiling Moms

Yield - 4-5 servings


1 granny smith apple

1 1/2 lbs pork loin

1/4 cup honey

1/2 tablespoon cinnamon

3/4 cup apple juice or cider

  1. Slice the apple into thin pieces.
  2. Make 4 or 5 slits in the pork loin and place apple slices inside the slits.
  3. Add the remaining apples to the bottom of a crockpot and place the pork on top.  Drizzle the honey over the pork and sprinkle the cinnamon on top.
  4. Gently pour the apple juice on the bottom.
  5. Cook for 5 hours on low or until a meat thermometer reads 170 ˚F.
  6. Let rest and then slice and serve.Apple and Honey Pork - an easy crockpot dinner! | Pale Yellow