Author Archives: Ashley Schweitzer

Thai Basil Beef

Some nights of the week, you need a quick, throw-together meal. But that doesn’t mean you want to compromise on great flavor! This dish comes together in no time, but it is packed with flavor and is sure to please!


  • 1 tbs. coconut oil or light cooking oil
  • 2-3 lb. Top Round Steak, cut into ¼ in strips
  • ½ yellow onion, sliced
  • 1 red bell pepper, sliced
  • 2-3 cloves garlic, sliced thin
  • 1 serrano chili, sliced thin (seeds removed, or omit completely if you don’t want heat)
  • ¼ cup basil, chopped
  • ¼ cup cilantro, chopped

For the sauce:

  • 1 medjol date, pit removed (may substitute for ½ tbs. brown sugar, coconut sugar, honey or sweetener of choice)
  • ½ cup coconut aminos (may use low sodium soy sauce or tamari instead)
  • 1 tsp. fish sauce

In a small saucepan, heat about ½ cup of water to boil. Drop the date in the boiling water and let boil for about 30 seconds to a minute. This allows the date to soften. Remove the date and place in a blender. Add coconut aminos and fish sauce and blend. (Note: if you are using another sweetener such as brown sugar or honey, simply mix the sauce ingredients together in a bowl. No need to use a blender!)

Heat a large skillet or wok over medium high heat. Add coconut oil and let get nice and hot. Season steak with kosher salt and pepper and add to the pan. Brown on all sides, about 2-3 minutes total. Remove steak and reduce the heat to medium. Pour off any excess oil or liquid if needed. Add additional oil if needed. Add to the pan onion and bell pepper and sauté until slightly softened. Add garlic, chili and basil and toss around for another 30 seconds. Place meat back in the pan and pour sauce over the top. Stir and allow the flavors to come together, about 2-3 minutes. Remove from heat, sprinkle with cilantro and serve.

Bone Broth

Bone broth is such a healthy and delicious addition to your diet. The collagen in the bones is not only great for your skin, nails and hair, but it also aids in healing leaky gut and can help boost your immune system. Starting with the best quality bones is key! I like to use our knuckle bones, mixed with soup bones. The knuckle bones have a ton of collagen in them, while the soup bones helps give it a nice rich flavor. Broth is not only great for soups, but it can be used in so many other ways, adding flavor to dishes and sauces (like our marinara sauce). I like to sip on mine with a squeeze of lemon and a few dashes of hot sauce. I also freeze mine in these silicone muffin trays and then keep them in the freezer for those recipes that call for a small amount of broth.


  • 1 large knuckle bone
  • 1 pack of soup bones
  • 1 onion, skin on, cut in half
  • 2 carrots, skin on, ends cut off and cut into 2-3 pieces
  • 1 stalk celery with or without, cut into 2 or 3 pieces
  • 1 tbs. apple cider vinegar
  • 2-3 tsp. fish sauce. We love this kind! **Trust us on this one. This gives it a rich umami flavor, and you DO NOT taste fish! Just be careful not to add too much!**

Optional Seasonings, to taste:

  • Sea Salt
  • Peppercorns
  • Bay Leaves
  • Dried Oregano
  • Dried Thyme
  • Dried Parsley
  • Directions:

Pre-heat oven to 400°. Place bones on a large rimmed baking sheet. Drizzle with a little olive oil and place in the oven for 20-30 min. Remove from oven and place in a crockpot, a large stockpot or an instant pot. Place remaining ingredients in and pour in filtered water until the bones are covered. *Note: if you are using an instant pot, do not fill past the max line

If using a crockpot, set on low and allow to cook up to 48 hours, adding water if need on occasion. If cooking stovetop, heat to boiling and then reduce to a low simmer. Cover and allow to simmer for up to 48 hours, checking the water level and adding water if needed. For an instant pot, cook on high pressure for 2-3 hours.

Once broth is done, remove bones and veggies and strain broth through a cheesecloth. Place in the fridge until fully chilled. The fat will come to the top and make a solid layer, which will make it easy to remove. Place in mason jars with a tight lid or in ice cube or muffin trays and freeze. Can also be kept in the fridge for about a week.

How-to: Grill a Steak

There are few things better to eat than a perfectly cooked steak in my opinion. But often times cooking them at home can be intimidating. There are so many variables involved in getting that perfect sear on the outside, without drying your steak out completely. Hopefully these tips will help!

  1. Seasoning: With Parker Family Beef, do not, I repeat, DO NOT marinate or over-season!! You do not need to add much to our steaks. The flavor of the meat itself is so delicious! Simply add salt (I like pink Himalayan salt or kosher salt best!) and a little black pepper right before placing it on the grill!
  2. Cooking Temperature: In order to achieve a nice sear on the outside without over cooking the steak, you want to start with a hot grill that has been heated on medium high heat. Place the steaks on the hot grill and simply cook for 2-4 minutes per side, depending on the level of doneness you desire.
  3. Let the steaks rest: Once the steaks come off the grill, it’s tempting to just dig right in. But if you let them rest, it gives the juices a chance to settle back into the meat, leaving your steak tender, juicy and absolutely delicious! Simply place steaks on a cutting board or plate and loosely tent with a piece of foil. Let them rest for about 10-15 minutes before digging in!

We hope with these 3 tips you’ll be on your way to making a delicious steak in no time!

Mexican Shredded Beef

This is a simple recipe that can feed a crowd! This Mexican shredded beef is easy to prepare (just set it and forget it) and can be thrown onto a salad, used to make delicious tacos or rolled into tortillas, covered with your favorite enchilada sauce and baked. It can also be frozen for a day when you need to throw a quick meal together!


  • 2-3 lb. sirloin tip roast (or roast of choice), cut into 4 or 5 pieces
  • 2 tbs. olive oil or oil of choice
  • 1 onion, sliced
  • 5 garlic cloves, peeled and crushed
  • 1 cup salsa
  • optional: 1 can green chilies


  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1 tbs. cumin
  • 1 tbs. chili powder
  • ½ tbs. ancho chili powder (or just use all chili powder)
  • ½ tbs. dried parsley


In a bowl, combine all the rub spices together. Place pieces of roast into a large bowl. Sprinkle rub mixture over the meat, massaging the spices into the meat so that the pieces are completely covered. Set aside.

Instant Pot Method: Set Instant Pot to sauté mode and place oil in the pot. Once hot add onions and garlic and sprinkle of salt and sauté for about 5 min. or until softened. Hit cancel and add the salsa and green chilies. Place meat pieces into the instant pot. Close lid and make sure the valve is set to seal. Hit manuel and select 45 min on high pressure. Allow for a natural release at the end. If the meat is not fork tender, place the lid back on and cook on high pressure for another 5 min. with a natural release. Remove meat and shred.  Don’t waste those juices! They can be poured over the meat for extra flavor!

Slow Cooker Method:

NOTE: if using a slow cooker, you do not need to cut the roast into pieces. Simply throw the rub mixture on the whole roast. In a large pan, heat oil over medium heat and add onions and garlic to the pan. Sprinkle with a pinch of salt and sauté until the onions are softened, about 5 minutes. Remove from heat and pour onions and garlic into a slow cooker. Pour salsa and green chilies into the slow cooker. Add the roast. Cover and cook on low for 8 hours or high for 4 hours, until fork tender. Shred beef and serve.

Overnight Brisket

This recipe is so easy, it almost doesn’t count as a recipe. But it is so delicious, we just had to share it! This is one you’ll want to make ahead of time, but that’s why we call it “overnight brisket”. You can just stick it in before bed and when you wake up, your brisket will be done and ready for your feast!



Pre-heat oven to 285°.  Sprinkle brisket generously with creole seasoning and rub into the meat. Place meat in a roasting pan and add in beef broth to the bottom of the pan. Cover with foil and roast for 8 hours or overnight. Serve with your favorite bbq sauce or no sauce at all.