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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).

Crispy Home Fries

Patricia Reitz

Crispy Home Fries - ButterYum

Crispy Home Fries - ButterYum

Got cooked potatoes leftover from your St. Patrick's Day celebration?  Break out your cast iron skillet and make these delicious, crispy home fries.  

What to do with leftover cooked potatoes?  Make Crispy Home Fries!  Photo tutorial.

Anytime I cook red potatoes, I like to make extra just so I can turn them into home fries the next day.  Who doesn't love home fries?  Here's how I make them - I cut them in half, then cube them.

How to make Crispy Home Fries - ButterYum

I preheat a cast iron skillet and add a little olive oil and butter.  

How to make Crispy Home Fries - ButterYum

When the pan is nice and hot, I add the potatoes, being careful to get as much cut surface contact with the hot pan.  Don't mess around moving the potatoes - they'll release from the pan naturally when a nice crust forms on that cut surface.  

How to make delicious, crispy home fries - cottage fries - ButterYum

Like this!  Now you can start tossing and stirring the potatoes until they're crispy all over.  A minute or so before serving, add the salt, pepper, granulated onion, granulated garlic, and sliced scallions - stir well until fragrant (30-60 seconds).  Serve immediately.

Recipe and technique for delicious home fries or cottage fries - ButterYum

Try not to eat the entire batch before they make it to the table.  Enjoy!

Items used to prepare this recipe:

Crispy Home Fries

makes 4 servings

Printable Recipe


  • 1 pound cooked red potatoes, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon granulated onion powder
  • 1/4 teaspoon granulated garlic powder
  • 2 scallions, sliced


  1. Preheat a cast iron skillet over medium high heat.
  2. Melt butter in olive oil; add potatoes, cut side down and don't move them until the surface touching the skillet is brown and crispy.
  3. Stir potatoes frequently until crispy all over.
  4. Add salt, pepper, granulated onion, granulated garlic, and scallions; toss and stir until fragrant, 30-60 seconds.  Serve immediately.