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Frittata with Ham and Roasted Vegetables

Patricia Reitz

Frittata with Ham and Roasted Vegetables - ButterYum

Frittata with Ham and Roasted Vegetables - ButterYum

Frittatas are one of my favorite egg dishes for a few reasons.  First, there's no need to make a crust - which is both a time saver and it reduces our carb intake.  Second, you can fill them with just about anything - specific meat/veggie combos, leftovers from last night's dinner, forgotten items from the crisper drawer, etc.  And last, but certainly not least, they're equally delicious served both warm and at room temperature.  So that makes frittatas tasty, versatile, and convenient!  I hope I've convinced you to give them a try.

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Start by roasting a mixture of vegetables in the oven as directed below.

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In a 12-inch cast iron skillet, saute ham and scallions in a little butter.  Remove from heat.

Note: this recipe can be reduced in half and baked in an 8 or 9-inch cast iron skillet.

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Add the roasted vegetables to the skillet with the ham and stir well.  Lightly press the vegetables into an even layer - don't press too firmly, there needs to be lots of air spaces for the egg mixture to seep into.

Wondering what that red thing is?  It's a silicone handle cover so I don't burn my hands on the hot skillet.

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Whisk together eggs, cream, milk, parmesan cheese, scallions, kosher salt, and pepper.

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Pour the egg mixture over the vegetables.

Carefully transfer the skillet to a 350F oven for 30-35 minutes or until the eggs are no longer giggly in the center of the pan.

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Remove from oven and sprinkle shredded cheddar cheese and chopped chives evenly all over.  Return to oven for 3 or 4 minutes to melt cheese.  If you like your cheese browned, carefully place under broiler for a minute or so.

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Allow to rest for 10-15 minutes before slicing.  Serve warm or at room temperature.  

Items used to make this recipe:


Frittata with Ham and Roasted Vegetables

makes 12 servings

Printable Recipe

Ingredients

  • 3 tablespoons olive oil
  • 2 cups chopped bell pepper (I used red and orange)
  • 2 cups seeded and chopped zucchini and/or summer squash
  • 2 cups chopped mushrooms
  • 1 cup chopped red, white, or yellow onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons finely minced garlic
  •  
  • 1 tablespoon butter
  • 2 cups cubed ham
  • 2 scallions, sliced
  •  
  • 12 large eggs
  • 1/4 cup heavy cream
  • 3/4 cup whole milk
  • 2 scallions, chopped
  • 1/4 cup grated parmesan cheese (use the good stuff)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  •  
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon chopped chives

Directions

  1. Preheat oven to 425F and place rack in center position.
  2. Place chopped peppers, zucchini/summer squash, mushrooms, and onion on half sheet pan.
  3. Coat vegetables evenly with olive oil, salt, and pepper, tossing as needed; shake pan to spread vegetables in an even layer.
  4. After 15 minutes, remove vegetables from oven and add minced garlic; toss well and spread veggies out in a single layer and return to oven for 15-30 minutes until they are caramelized (the time will vary depending on which vegetables you use).
  5. Remove vegetables from oven and set aside until needed.  
  6. Reduce oven temp to 350F.
  7. In a 12-inch cast iron skillet over medium heat, saute ham and scallions in butter for about 5 minutes or until ham browns a bit; remove from heat.
  8. Add roasted vegetables to the skillet; stir the ham and vegetables together well and lightly press into an even layer (don't pack it tightly - you want to leave lots of air pockets for the egg mixture to seep into).
  9. In a medium bowl, whisk together the eggs, cream, milk, scallions, parmesan cheese, kosher salt, and black pepper; pour evenly over vegetables.
  10. Carefully place skillet into 350F oven and bake for 30-35 minutes until the eggs are cooked through and no longer giggly in the center of the pan.
  11. Remove from oven and top with shredded cheddar and chopped chives; return to oven for 3-4 minutes until cheese melts.  If you like the cheese to brown a bit, place under broiler for a minute or two (watch it carefully to prevent burning).

recipe inspired by ina garten

Glazed Sriracha Bacon

Patricia Reitz

Glazed Sriracha Bacon - ButterYum

Glazed Sriracha Bacon - ButterYum

If you've been following my blog for even a short amount of time, you probably know how much I love Sriracha.  I liberally douse it on things like eggs and asian foods.  Yesterday I thought, "sriracha glaze on bacon"?  So I headed to the kitchen and mixed up a quick brown sugar and sriracha concoction to brush on thick slices of hickory smoked bacon that I got from Zaycon (more about Zaycon and their amazing farm direct meats here).  Wow, the sweet heat of the glaze on that tasty bacon was so incredibly good - I just had to make it again today.   

Recipe sweet and spicy Sriracha Bacon - ButterYum

To make the glaze, combine equal parts sriracha and light brown sugar.

Brush the glaze on the top of thick-cut bacon that has been placed on a rack suspended over a half sheet pan.

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Pop the sheet pan in the bottom third of the oven and bake for 15-20 minutes.

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Watch the bacon so it doesn't burn.

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Transfer the bacon to a hot cast iron skillet and cook until the bottom side of the bacon crisps up a bit.

Items used to make this recipe:


Glazed Sriracha Bacon

makes 6 slices

Printable Recipe

Ingredients

  • 6 slices thick-cut bacon
  • 1 tablespoon Sriracha
  • 1 tablespoon light brown sugar

Directions

  1. Preheat oven to 400F and place rack in lower third of oven.
  2. Place bacon slices in a single layer on rack suspended over half sheet pan.
  3. In a small bowl, combine light brown sugar and sriracha; brush on top side of bacon.
  4. Bake for 15-20 minutes. 
  5. Transfer bacon to cast iron skillet over high heat until bottom of bacon is crisp.

Matcha Ice Cream

Patricia Reitz

Matcha Ice Cream - ButterYum

Matcha Ice Cream - ButterYum

The end of summer is near and I couldn't let the season end without sharing a recipe for Matcha Ice Cream.  Matcha is a finely milled Japanese green tea powder which is incredibly popular because it's high in antioxidants and has a sweet, intoxicating flavor and aroma.  Oh yeah, and it's a superfood so there you go.

how to make matcha ice cream - green tea ice cream recipe - matcha ice cream recipe with photos

Dissolve the matcha powder in a little half and half until smooth.

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If you have trouble getting all the lumps out...

Add a spoonful of sugar to help break up the lumps.

how to make matcha ice cream.  how do you make matcha green tea ice cream - ButterYum

Add the dissolved matcha mixture, remaining half and half, and heavy cream to a good quality heavy-bottom saucepan over medium-high haet.  Cook, stirring frequently, until the mixture starts to give off wisps of steam.

Matcha ice cream recipe.  green tea ice cream recipe.

In a medium mixing bowl, combine the sugar and egg yolks well.

how to make matcha green tea ice cream - ButterYum

Vigorously whisk 1/2 cup of the hot matcha mixture into the egg yolk mixture.  Repeat with an additional 1/2 cup of hot matcha mixture.

how to make matcha ice cream.  how to make green tea ice cream - recipe and how-to photo.  ButterYum

Return matcha and egg mixture to the saucepan and cook, stirring constantly, until it boils, begins to thicken, and coats the back of a spoon. 

matcha green tea powder ice cream recipe with how-to photos - ButterYum

Remove from the heat and stir in pure vanilla extract, then strain the mixture through a sieve.  For the best results, chill the mixture overnight before churning in an ice cream machine (follow manufacturer's instructions).


These items were used to make this recipe:


Matcha Ice Cream

makes about 1 quart

Printable Recipe

Ingredients

  • 1 tablespoon high quality matcha green tea powder (or more to taste)
  • 2 cups half and half
  • 1 cup heavy cream
  • 3/4 cup white sugar
  • pinch fine salt
  • 4 egg yolks
  • 1/2 teaspoon pure vanilla extract 

Directions

  1. In a small bowl, combine the matcha powder with 1/2 cup of half and half until smooth and no lumps remain (add a spoonful of the sugar to help break up the clumps if necessary).
  2. In a medium mixing bowl, combine the sugar, salt, and egg yolks; set aside.
  3. In a heavy-bottom saucepan over medium-high heat, combine the matcha mixture, remaining half and half, and heavy cream; cook, stirring frequently, until the mixture is heated to the point where it begins to steam.
  4. Quickly whisk 1/2 cup of the hot ice cream base into the egg yolk mixture until completely combined; repeat with another 1/2 cup of the hot ice cream base.
  5. Pour the now warmed matcha mixture into the saucepan that contains the hot ice cream base.
  6. Resume cooking, stirring constantly, until mixture begins to boil.
  7. Remove from heat and stir in pure vanilla extract.
  8. Strain mixture through a sieve and chill thoroughly before churning.
  9. When mixture is completely chilled, churn in ice cream maker following manufacturer's instructions.
  10. Transfer ice cream to an airtight container and store in freezer.