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» Pale Yellow

Cream together butter and sugar until pale yellow.

Filtering by Tag: beef

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

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

French Onion Soup {Roommate Dinner}

Tracy Byrne

Fall is out in full force and there is nothing better than warm soup  for dinner.  I used to be a really picky eater, I mean I wouldn't eat onions or beef, but I always wanted to try french onion soup.  Obviously I wasn't ready eat this kind of soup.

Eventually I got over my my fears, irrational fears, of onions and beef and learned to love both.  After that I ordered my first bowl of french onion soup.  It is everything I ever dreamed of: rich, sweet, onion-y, and cheesy.  I was smitten!  The only thing stopping me from making some soup at home was oven proof crocks.

Well, I found some!  I bought a set of crocks at a local second-hand shop and knew it was just a matter of time before I made some soup.  When looking for a recipe, I went to a trusted source, Smitten Kitchen.  Honestly it is easier to visit a blog I love, and type an idea into the search bar than look through cookbooks.

This was the right recipe - simple ingredients, full flavor, and not at all difficult.  Paired with my favorite arugula salad, this is a perfect roommate dinner!

French Onion Soup Adapted from Smitten Kitchen Yield - 4 servings

1 pound (2 large) yellow onions 2 tablespoons unsalted butter 1 tablespoon olive oil 3/4 teaspoon salt 1/4 teaspoon sugar 2 tablespoons flour 1/3 cup white wine 6 cups beef broth freshly ground black pepper 4 large slices of bread 1 cup shredded Gruyere cheese

  1. Slice the onions thinly while you melt the butter and olive together in a large pot on the stove.
  2. Add in the onions and saute on low heat for 40-50 minutes, stirring occasionally. Let the onions brown and develop flavor.  Add the salt and sugar about 15 after you start sauteing.
  3. Once the onions are properly caramelize, add in the flour and stir to cook for about 3 minutes.  De-glaze with the wine and be sure to scrape up all the brown bits.
  4. Add in the beef broth and pepper and let simmer for about 30 minutes.
  5. Before serving add the soup into oven safe bowls and top with a slice of bread and 1/4 cup of Gruyere.
  6. Place the bowls under the broiler for about 5 minutes (watch very closely!) until the cheese begins to brown and bubble.

Arugula Salad 4 cups arugula 2 bartlett pears 1/2 cup shaved Parmesan juice of 1 lemon 2 teaspoons olive oil salt & pepper to taste

  1. Slice the pears and shave the Parmesan.  Toss together with the arugula.
  2. Add the lemon juice, olive oil, salt, and pepper to a small bottle, shake to combine.  Drizzle over the salad.

Beef Taco Salad {Roommate Dinner}

Tracy Byrne

For all the steps, this is a pretty simple dinner to throw together.  And, anytime you are making your own taco shell bowls you are going to look impressive!  Stacey was out of town for the weekend and Ruth and I were settling in for a weekend marathon of Downtown Abbey.  If you have never seen Downtown Abbey, go by season 1 & 2, and start watching!  I love this mini-series!  I'm actually kind of in withdrawl now that it is over and think about Matthew and Mary all the time.  I had watched season 1 awhile ago and missed the last 2 episodes of season 2.  Ruth had never watched the series before, so we decided to start from the beginning.

Obviously it was a good weekend of tv viewing!  And this was a fantastic dinner to kick start the marathon.  I must have an iron deficiency because I have been craving ground beef all week.  Usually I opt for a burger when I have these cravings, but that's not what I wanted.  I wanted greasy taco meat, you know what I'm talking about!  I don't cook like that at home though, I try to cook healthful meals at home and eat delicious, greasy goodness when I'm out.

This taco salad was the perfect compromise.  The shell was crispy and satisfying without being fried and the ground beef was super flavorful and the corn & beans add texture all without being greasy.  All of the fresh veggies make this a salad and a bit of cheese & non-fat yogurt add the perfect creaminess.  Overall, a delicious, bountiful dinner salad!  I don't really believe if following recipes when making salads, so feel freshly to interrupt in any way you so choose.

Menu

  1. Beef Taco Salad
  2. Watermelon Martinis
  3. Snickerdoodle Ice Cream Sandwiches

Print the recipe.

Beef Taco Salad {Roommate Dinner} Yield 3-4 servings

3-4 flour tortillas 1 teaspoon oil .78 lbs ground beef, 90% lean salt - good pinch 15 grinds of pepper 1 tablespoon cumin 1/8 teaspoon cayenne pepper 1/2 tablespoon garlic salt 1/2 tablespoon chili powder 1/2 cup frozen corn 15 ounce can black beans, drained and rinsed 1 large tomato 1 1/2 avocados 1/2 medium red onion 1/2 cup grated cheddar cheese lettuce non-fat Greek yogurt or sour cream salsa

  1. Turn 3-4 oven safe bowls upside down and spray the bottoms with cooking spray.  Place inside the oven and turn on the oven to 350 F.  Let the bowl and the oven preheat for 10 minutes.
  2. Once the oven is preheated, place the tortillas over the bowls and let bake for 10-12 minutes until the edges turn brown and they get crispy.  Remove from the oven and let cool slightly.
  3. Add the oil to a medium saute pan and let heat. Add the ground beef.  Stir and cook the beef until almost all is cooked.  Keep breaking apart the pieces with the spoon.
  4. Once the beef is almost all cooked, add the salt, pepper, cumin, cayenne pepper, garlic powder, and chili pepper.  Stir well and add the corn and beans.  Mix well to heat everything.  Remove from the heat and set aside.
  5. Dice the tomato and avocado.  Slice the red onion and grate the cheddar cheese.
  6. To assemble, place the tortilla bowl in a large bowl or on a plate.
  7. Add the lettuce, then the ground beef, then the tomatoes, avocados, onions, and cheese.
  8. Top with yogurt and salsa as desired.