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Filtering by Category: asian

Keto Sesame Zoodles with Roasted Pork

Patricia Reitz

This delicious, low carb, Keto-friendly recipe is a revision of one I shared several years ago (here). Instead of using asian noodles, I used spiralized zucchini. The zucchini is barely cooked - basically it’s just heated through in the sauce just before serving so it maintains its structural integrity and ever-so-slight crunch. If you don’t have leftover roasted pork loin to add, just omit it and serve the zucchini doused in the tasty sesame sauce as a side dish.

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Do you have an inspiralizer - there’s just something zen about spiralizing veggies. I love-love-love using it.

low carb keto sesame noodles zoodles recipe

Just for the fun of it, I decided to challenge myself and see if I could eat the entire bowl using only chopsticks. I had a great time slurping away and I’m happy to report I was able to finish my lunch without the use of a fork or spoon! I hope you’ll give this yummy recipe a try. Enjoy!

Items used to make this recipe:

Keto Sesame Zoodles with Roasted Pork

makes 2 servings


  • 1 medium zucchini, spiralized into “zoodles”

  • 6 ounces cooked pork loin, sliced into matchsticks

  • 2 cloves garlic, minced

  • 1/4 cup low sodium soy sauce

  • 3 tablespoons toasted sesame oil

  • 2 tablespoons unseasoned rice vinegar

  • 2 tablespoons canola oil

  • 1/2 teaspoon chili oil (or 1/4 teaspoon crushed red pepper flakes)

  • 2 scallions, sliced thin on the diagonal, green tops reserved for garnish

  • Garnish with crushed red pepper flakes or Sriracha (optional)


  1. Heat garlic, soy, rice vinegar, oils, and white scallion parts until bubbly, add pork to heat through, then stir in the spiraled zucchini; stir well to combine.  

  2. Remove from heat and garnish with green scallion tops. If desired, serve with crushed red pepper flakes and/or sriracha.

Keto stats: 460 calories, 21g protein, 40g fat, 11g carbs, 4g fiber, total 7g net carbs.

Asian Sloppy Joes

Patricia Reitz

An unadapted version of this Asian-inspired Sloppy Joe recipe was shared with me a number of years ago by a dear friend Jill - she's a wonderful cook and we have similar flavor palates, for the most part.  I say for the most part because we don't share a love for every ingredients.  Cilantro for example - I love to serve these sloppy joes with lots of fresh cilantro, but she absolutely detests it.  Spicy heat is another area where we don't always see eye to eye.  I like things a bit spicier than she does so if you tend to not like as much spice as I do, go ahead and reduce the cayenne pepper by half (or eliminate it completely). 

Let me show you how these sloppy, gingery, yummy sandwiches are made.

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Start with a mixture of minced red bell peppers, onions, and celery.

Saute the veggies in a bit of canola oil until softened and the onions turn translucent.



sloppy joe recipe using ground turkey

Next add ground turkey and cook until no pink remains, stirring frequently to break up clumps. 

I've made this recipe with ground beef, but ground turkey actually works better, much better - the flavors of the ground turkey and sauce are beautiful together. 

asian sloppy joe recipe

Speaking of the sauce, here's the cast of characters (clockwise from left to right):  brown sugar, red wine vinegar, soy sauce, creamy peanut butter, garlic powder, cayenne powder, and ground ginger.

delicious sloppy joe recipe with an asian twist

So here's how the ground turkey should look when it's cooked through.

asian "sloppy tom" recipe

Add all the sauce ingredients and stir well to combine. 

better sloppy joe recipe

Simmer for 5 minutes over medium heat. 

broccoli slaw with trader joe's spicy peanut vinaigrette dressing on asian sloppy joe sandwiches

Now this part wasn't included in the original recipe, but Jill highly recommended it and I have to agree, it's an excellent addition. 

Anyone out there have a good copycat recipe for this dressing?  Please share if you do.

super easy broccoli slaw with spicy peanut vinaigrette dressing

Simply buy a bag of broccoli slaw and dress it with Trader Joe's Spicy Peanut Vinaigrette, then pile it on top of the sloppy joe filling.  

building an asian-inspired sloppy joe sandwich - recipe with howto photos

I like to build these sandwiches on soft, pillowy brioche buns.  Add as much asian sloppy joe filling as you like.

an asian-inspired sloppy joe sandwich with broccoli slaw - recipe with how to photos inluded

Then add the crunchy broccoli slaw.

Sloppy joes with an Asian flavor profile - recipe and howto photos

Serve with lots of napkins and enjoy! 

Items used to make this recipe:

Asian Sloppy Joes

makes 6 servings


  • 2 tablespoons peanut or canola oil

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 1/2 cup chopped red bell pepper

  • 1 1/2 pounds ground turkey

  • 1/4 cup red wine vinegar

  • 1/4 cup soy sauce

  • 1/4 cup smooth peanut butter

  • 2 tablespoons brown sugar

  • 2 teaspoons garlic powder (not garlic salt)

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cayenne pepper

  • 6 brioche buns

  • garnish - chopped fresh cilantro (optional)


  1. In a large skillet over medium high heat, saute onions, celery, and bell peppers in oil until they soften.

  2. Add ground turkey and cook, stirring frequently to break up clumps, until no pink remains.

  3. Stir in red wine vinegar, soy, peanut butter, brown sugar, garlic powder, ground ginger, and cayenne; heat to bubbling, then turn down the heat and simmer for 5 minutes.

  4. Pile mixture onto hamburger buns that have been lined with lettuce leaves and top with chopped cilantro if desired.

Note:  these sandwiches are excellent on their own, but topped with a layer of broccoli slaw dressed with spicy peanut vinaigrette takes them to the next level. I'm absolutely addicted to Trader Joe's spicy peanut vinaigrette (found in the refrigerator section).  Please drop me a line if you know of a good copycat recipe.

Matcha Ice Cream

Patricia Reitz

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.


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


  • 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


  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.