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Filtering by Category: italian

Turkey Meatloaf Italiano

Patricia Reitz

 Turkey Meatloaf Italiano - ButterYum -- 

Turkey Meatloaf Italiano - ButterYum -- 

I make a number of recipes that feature ground turkey so when I jumped at the chance to stock my freezer when I was able to purchase 40 pounds for a really low price.  Asian Sloppy Joes, Turkey and Vegetable Meatloaf, Keto Turkey Meatballs, and Hearty Italian Wedding Soup were already in my recipe rotation, and now I can add this Turkey Meatloaf Italiano to the mix.  Here's how it's made.

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This recipe is very easy to make - just place all the meatloaf ingredients in a bowl and mix them together thoroughly.

I like to line a quarter sheet pan (9x13x1) with foil for easy clean up.  Form the meat mixture into a loaf shape, place it on the pan, and pop it into a preheated oven for about 50 minutes.

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Remove the meatloaf from the oven and top with 1/2 cup of marinara (try my super easy and super delicious recipe here).

Top the marinara with 1/2 cup of shredded mozzarella cheese.

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Now don't scoff - dried parsley is highly underrated.  

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Sprinkle some of that dried parsley over the cheese (I like to crush it in the palm of my hand before sprinkling).

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Bake into the oven for about 10 minutes or until the cheese melts.  Rest for 10 minutes before serving.  Enjoy!

Items used to make this recipe:


KETO TURKEY MEATLOAF ITALIANO

makes 8 servings

Printable Recipe

Ingredients

Meatloaf:

  • 1/2 cup marinara sauce (try my quick recipe)
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/2 cup grated parmesan cheese (use the good stuff!)
  • 2 large eggs
  • 2 tablespoons Italian seasoning
  • 1 tablespoon dried parsley flakes
  • 2 cloves garlic, finely minced
  • 2 pounds ground turkey

Topping:

  • 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 teaspoon dried parsley, crushed in the palm of your hand

Directions

  1. preheat oven to 375F and line sheet pan with parchment or silpat.
  2. In a large mixing bowl, stir together the first 7 meatloaf ingredients; add ground turkey and mix until well combined.
  3. Pat mixture into a meatloaf on lined sheet pan; bake for 50 minutes.
  4. Remove from oven and top with marinara, cheese, and crushed parsley flakes; return to oven and bake an additional 10-15 minutes to melt cheese.
  5. Remove from oven and rest 10 minutes before serving.

Blueberry Crostata for Two

Patricia Reitz

 Blueberry Crostata for Two - ButterYum -- 

Blueberry Crostata for Two - ButterYum -- 

Sometimes I'm in the mood for pie, but there aren't enough family members around to consume said pie, and rather than have an entire pie calling my name at all hours of the night, I opt to make a tiny, rustic, free-form pie known as a crostata (if you want to be Italian) or a galette (if you want to be French).

Start by rolling out your favorite pie crust recipe.  A single pie crust recipe is enough to make two of these crostatas. 

Check out my Super Flaky All-Butter Pie Crust tutorial HERE if you like to make your pie crust if you want to make the flakiest pie crust ever and you don't mind getting your hands dirty.

Check out my All-Butter Pie Crust tutorial HERE if you prefer the ease and speed of making your pie crust using a food processor.

For the recipe we're making today, you'll need a 10-inch circle of pie dough.  You can keep it rustic if you like, or you can cut it into a perfect circle if that's how you roll.

Place the 10-inch circle of dough on a quarter sheet pan that is lined with parchment or a silicone baking mat.  Despite the photo above, and the fact that I think silicone baking mats produce the best results 99% of the time, I actually prefer parchment paper for this recipe.  Using parchment allows the bottom crust to bake up a bit more crispy.

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Back to the recipe - you'll need blueberries, fresh or frozen.

And some lemon zest.  

Here's a tip - next time you squeeze fresh lemon juice, pop the used lemon halves into the freezer.  You'll always have lemon zest on hand.

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Just grab one of your frozen lemon shells and grate it using a microplane grater.

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Lemons and blueberries are best friends.

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Add sugar, finely ground tapioca starch, and just a pinch of fine salt. 

Note:  If you only have pearl tapioca starch in your pantry, you can pulse it in a spice grinder.

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Stir the blueberries, lemon zest, sugar, tapioca, and salt together well.

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Place the berry mixture in the center of the pie crust.

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Dot the filling with butter and fold up the edges of the crust as shown.  Pop the whole thing in the fridge and chill well for 2 hours before baking.  

Preheat the oven to 400F.  Just before baking, brush the crostata with milk, cream, beaten egg, egg white, or any combination thereof.

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This step is optional, but I like to follow the egg wash with a sprinkling of either sanding sugar or turbinado sugar.  

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See how pretty?  I can't wait!!

Items needed to make this recipe:


Blueberry Crostata for Two

makes one 6-inch crostata (2 servings)

Printable Recipe

Ingredients

  • single pie crust (recipe and how-to photos here)
  • 1 cup blueberries (fresh or frozen)
  • 1 tablespoon tapioca starch, finely ground
  • 2-3 tablespoons granulated sugar (depending on how sweet the berries are)
  • 1/2 teaspoon grated lemon zest
  • pinch of fine salt
  • 1 teaspoon butter, cut into small bits
  • optional: beaten egg, milk, or cream to brush over crostata 
  • optional: turbinado or sanding sugar to sprinkle over crostata 

Directions

  1. Roll enough pie crust to make a 9-inch round; place on a silpat-lined quarter sheet pan and chill until needed (wrap remaining crust well and freeze for use later).
  2. In a small mixing bowl, combine the blueberries, sugar, tapioca, and lemon zest; stir well to combine.
  3. Place the berry mixture in the center of the crust; spreading it in an even layer that measures 6 inches wide.
  4. Pull the remaining crust over the top of the blueberries, overlapping as shown in the photos; chill for 1 to 2 hours before baking.
  5. Preheat the oven to 400F.
  6. Just before baking, dot the berries with the butter, brush the crust with beaten egg, milk, or cream, and sprinkle with turbinado or sanding sugar.
  7. Bake for 40 minutes, or until crust is golden brown and filling is hot and bubbly.
  8. Remove crostata from oven and cool for at least 30 minutes before serving.

 

Roasted Chickpeas with a Kick

Patricia Reitz

 Roasted Chickpeas with a Kick - ButterYum

Roasted Chickpeas with a Kick - ButterYum

Help!  I can't stop eating these things.  I'm not even kidding - they're totally addictive!  Why have I waited so long to try them?   Feel free to increase, decrease, or omit the cayenne to suit your taste.

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Start by preheating the oven to 400F.  Rinse and drain the canned chickpeas, then dry them well with a clean kitchen towel or paper towels.  Place them o a rimmed half sheet pan and give the pan a shake to spread them out a bit.  Pop in the hot oven for 15 minutes, then give the chickpeas a toss and return to the oven for another 15 minutes.

Time to mix up the flavorings.  Whisk together extra virgin olive oil (a good, fruity one), garlic salt, and cayenne pepper. 

This teeny-tiny whisk makes me happy. 

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After the chickpeas have been in the oven for 30 minutes, drizzle the olive oil mixture over them and toss well to coat.  Put them back in the oven for another 15 minutes.  Remove from the oven and cool before crunching and munching on them.   

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I’m telling you, make extra because they’re going to disappear fast!  But in the event you should find yourself with leftovers, store them in an airtight container at room temperature.   

Items used to make this recipe:


Roasted Chickpeas with a Kick

makes 2 cups

Printable Recipe

Ingredients

  • 2 (15-ounce) cans chickpeas, drained and dried
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons garlic salt
  • 1/4 teaspoon cayenne pepper

Directions

  1. Preheat oven to 400F.
  2. Dry rinsed chickpeas well and place on a rimmed half sheet pan. 
  3. Roast in the center of preheated oven for 15 minutes; toss chickpeas and roast another 15 minutes. 
  4. Combine olive oil, garlic salt, and cayenne pepper; drizzle over chickpeas and return to oven for 15 minutes. 
  5. Remove from oven and cool completely before serving.  

Note:  To make the chickpeas extra crispy, roast them for 15 minutes longer than stated in the recipe (for a grand total of 60 minutes), but watch them carefully so they don't burn.