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Oven Roasted Turkey Bacon

Patricia Reitz

There's been a lot going on in the ButterYum kitchen lately so I've taken a little break from blogging, but I don't want you all to think I've forgotten about you. I'm going through my archives and finding recipes that I've taken how-to photos of, but never got around to posting - some of those should be making an appearance soon.  In the meantime, here's a quick little technique for cooking turkey bacon in the oven, leaving your cooktop and hands free to cook other things like:

Oven Roasted Turkey Bacon

Printable Recipe


  • turkey bacon, 3 slices per person


  1. Preheat oven to 425F and line half sheet pan with parchment paper.
  2. Lay slices of turkey bacon on parchment, in a single layer. 
  3. Place sheet pan in center of oven and cook 10-14 minutes or until turkey reaches desired level of crispness.
how to cook turkey bacon in the oven

Fluffy Frittata

Patricia Reitz

Here's a simple egg frittata baked in a cast iron skillet.  Despite containing 3 kinds of cheese, it's light and fluffy and I love the rustic presentation of serving it directly from the skillet.  Start to finish, you can have it on the table is less than an hour. 

how to make a frittata.  frittata recipe with photos.

Start by greasing a 12-inch cast iron skillet with melted butter - be sure to coat the bottom and sides well.  Eggs are like cement so don't miss any spots. 

awesome fluffy frittata recipe with how to photos.  how to make a frittata.  crustless skillet quiche.

In a large mixing bowl, whisk all the ingredients together.  If you have a flat whisk, it's the best tool to use, but a standard whisk will also work.  Be sure no clumps of flour remain.

how to make a frittata.  frittata recipe with how to photos.  spring frittata recipe.

Pour the egg mixture into the prepared skillet.

oven baked frittata recipe with how to photos

Bake in the center of a preheated oven for 20-25 minutes.  The eggs are done when they puff up and no longer jiggle.  

Italian frittata recipe and how-to-photos.  crustless quiche recipe and photos.

Allow eggs to cool for 10-15 minutes before cutting into 8 wedges.  Enjoy! 

Items used to make this recipe:

Fluffy Frittata

makes 8 servings

Printable Recipe


  • 10 large eggs
  • 12 ounces ricotta cheese
  • 1/4 cup unsalted butter, melted (plus more for greasing skillet)
  • 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup sliced scallions
  • 1 cup grated parmesan or romano cheese
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 350F and grease a 12-inch cast iron skillet well with melted butter.
  2. In a large mixing bowl, whisk together all ingredients and pour into prepared skillet.
  3. Bake in center of preheated oven for 20-25 minutes or until the eggs no longer jiggle (strata will puff up in the skillet, but will flatten as it cools).
  4. Remove from oven and cool 10-15 minutes before cutting into 8 wedges.

adapted from Entertaining with Beth

Chicken Parmesan Bites

Patricia Reitz

Today I'm going to show you how I turn one of our favorite chicken dinners into a delicious hot appetizer.  I promise, they'll be the first thing to disappear from your table.

Prepare crumb mixture by combining equal parts finely grated parmesan or romano cheese and Italian seasoned bread crumbs.

Mmm, mmm, mmm... it's going to taste so good.

Beat some eggs too.  Just look at that amazing color.  I love buying my eggs from a local farm.

Prepare the chicken by cutting boneless breast or tenders into bite-size pieces. Here's a tip - to keep your chicken tender, cut it across the grain. 

Dip the chicken pieces into the beaten egg.

Allow the excess egg to drip back into the bowl.

Immediately place the egg-dipped chicken into the cheese and bread crumb mixture.  Be sure the entire piece of chicken gets coated well. 

Heat about 1/2-inch of olive oil in a skillet and fry the chicken pieces until deep golden brown, the turn and repeat on the other side.  Mine took about 4 minutes per side.  

Olive oil isn't really the best choice for frying things, but you can get away with it when shallow frying.  The flavor of the oil will play a big role here so don't use light olive oil (it's too bland).  And don't use a luxury olive oil (save that for drizzling).  Choose a nice, fruity olive oil that falls somewhere in the middle (Kirkland, Bertolli, etc).  After you cook a few batches of these appetizers, the oil will break down and darken considerably - allow it to cool completely and discard.  It won't be a good candidate for saving to use another day. 

Crispy Chicken Parmesan Bites - recipe with photos

I'm warning you - eat a few before you serve them or you might not get any! 

Items Used:

Chicken Parmesan Bites

makes appetizers for 4

Printable Recipe


  • 1/2 pound boneless, skinless chicken breasts cut across the grain and into bite-size pieces
  • 1 large egg
  • 1/4 cup Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan or romano cheese 
  • 1/2 cup extra virgin olive oil
  • kosher salt to taste
  • 1 large lemon, sliced into wedges
  • 1/4 cup shredded mozzarella cheese
  • several leaves of chopped fresh basil
  • 1 cup your favorite tomato sauce (try my san marzano sauce recipe)


  1. In a shallow bowl, beat egg well.
  2. In a separate bowl, combine breadcrumbs and grated cheese.
  3. Dip chicken into beaten egg, followed by breadcrumb mixture.  
  4. In a large skillet, heat oil until shimmering.
  5. Fry chicken in oil until golden brown on both sides; drain chicken on paper towels and immediately sprinkle with kosher salt to taste.
  6. Place chicken pieces on a shallow pan and sprinkle with shredded mozzarella; heat under broiler just until cheese melts (keep a close eye on it).
  7. Remove from oven and place on serving platter.
  8. Sprinkle with plenty of freshly squeezed lemon juice and chopped fresh basil; serve with a side of your favorite tomato sauce (try my san marzano tomato sauce recipe).