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Blog

Filtering by Category: snacks

Grandma P's Zucchini Bread

Patricia Reitz

 Grandma P's Zucchini Bread - ButterYum --

Grandma P's Zucchini Bread - ButterYum --

I've tried a lot of zucchini bread recipes over the years, but I always come back to this one.  It's a recipe my mother started making when I was in high school, and I have yet to find one I like better.  It's flavorful and moist, like most zucchini breads, but the top crust of this particular recipe is special - delicately sweet and slightly crunchy.  The recipe makes 2 loaves which is good because the first loaf usually disappears shortly after we start slicing it. 

When shopping for zucchini, I like to get ones that are small to medium in size.  You can definitely use large or even jumbo zucchini, but you may need to scrape out the seeds before grating.

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My tips for beautiful bread each and every time - use commercial pans (my favorite) to prevent burning and spray the pans with oil/flour baking spray to prevent sticking (I wouldn't think of baking without this stuff).  

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Super scrummy!  Full recipe at the the bottom of the page.  Looking for more zucchini bread recipes?  Here you go!

Items used to make this recipe:


Grandma P's Zucchini Bread

makes two 8.5x4.5 (1 pound) loaves

Printable Recipe

Ingredients

  • 2 cups shredded zucchini 
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspopn baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt

Directions

  1. Preheat oven to 350F and place rack in center position.
  2. Spray two 8.5x4.5 loaf pans with Baker's Joy.
  3. In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.
  4. In a medium mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  5. Add flour mixture to the zucchini mixture and stir until well combined.
  6. Pour batter evenly into loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean.
  7. Remove loafs from oven and cool on wire rack for 10 minutes before unmolding; cool completely on rack before slicing. 
  8. Cover with a clean kitchen towel and store at room temperature for up to 48 hours or wrap in several layers of plastic and freeze for up to a month.

Keto Quesadillas

Patricia Reitz

 Keto Quesadillas - ButterYum -- 

Keto Quesadillas - ButterYum -- 

In Mexico, Cinco de Mayo is a day celebrating the country's historic victory over France in the 1862 battle of Puebla.  Here in the US, we love to celebrate the day by enjoying Mexican and/0r Mexican-inspired foods.  Today I'm going to share one of our favorite snacks, quesadillas, only these quesadillas are low carb so they're keto-friendly.  If you're a fan of quesadillas made with flour tortillas, I think you'll like this low-carb version as much as we do.  

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Did you know an 8-inch flour tortilla contains about 24 carbs?  But look what I found - magic bread!  Just kidding, but this flax, oat bran, whole wheat Lavash (8 servings per package) only has 4 net carbs.  Um yeah, I'll take the one with 4 carbs, thank you.

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Place a serving of Lavash flat on a work surface.

Grab a couple of slices of your favorite cheese - choose one that melts well (we like pepper jack).

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Cover half of the lavash with an even layer of cheese.

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Fold the other half of the lavash over the cheese.

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Melt a little butter in a skillet over medium heat and cook the lavash on both sides until the outside is toasted and the cheese melts.

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Mmmmmmmmmmm!  

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Cool for a minute or two before cutting into wedges.  I like to sprinkle with a little fleur de sel and chopped scallions, and serve with a dollop of guacamole and sour cream on the side.  So, so, so good!!  Honestly, you won't believe how yummy such a low-carb snack can be.

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Enjoy! 

Items used to make this recipe:


Keto Quesadilla

makes 1 serving

Printable Recipe

Ingredients

  • 1 tablespoon butter
  • 1/2 lavash flatbread
  • 2 slices pepper jack cheese
  • optional garnish:  guacamole, sour cream, sliced scallions, fleur de sel

Directions

  1. Place lavash on a work surface and cover half with an even layer of cheese.
  2. Fold 2nd half of lavash over cheese, sandwiching the cheese layer in the middle.
  3. Place butter in skillet over medium heat.
  4. Cook lavash on both sides until outside is toasty and the cheese is melted.
  5. Remove from skillet and cool for a minute or two before cutting into wedges.
  6. Sprinkle with fleur de sel (French sea salt) and sliced scallions, and serve with a dollop of guacamole and sour cream.

Frico Eggs

Patricia Reitz

 Frico Eggs - ButterYum --

Frico Eggs - ButterYum --

Frico (freek-o) - "what's frico" you might be asking?  Frico are thin, crispy, lacey discs of cooked cheese (in this case, parmesan).  Frico are often crumbled over a salad or served as an appetizer.  Today I'm bulking up these delicate disks by marrying them with hard-cooked eggs - the flavor marriage of the two are perfect together.  Super cool looking too, don't you think?

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Start by cutting hard-cooked eggs in half lengthwise.  A thin, sharp knife works best (like this one).

Oh hey, check out my absolute favorite method for cooking eggs with shells that release perfectly every single time, even when the eggs are freshly laid.  And here's my second favorite method that works almost as well 

In a nonstick skillet over medium-low heat, place little mounds of grated or ground parmesan cheese.  Depending on the size of your eggs, use between 1 1/2 and 2 teaspoons for each egg half.  You can substitute other cheeses if you like, but you'll have to experiment to see which ones work well.  I've used pecorino romano - it works beautifully, but the flavor is stronger and the cheese is quite a bit saltier than parmesan.

Carefully center one egg half on each mound of cheese.  

Now we wait.  If any bits of cheese start jumping around in the pan, lower the heat.  You don't want to risk burning the cheese so take it slow and be patient - the whole process will only take a few minutes.

Remove from the heat when they look like this.  Allow to cool slightly before removing from the pan.  Use a very thin, flexible nylon spatula (like this one) to protect the finish of your nonstick pan.  

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That's all there is to it - super easy.  Enjoy!

Items used to make this recipe:


Frico Eggs

makes 4 appetizers

Printable Recipe

Ingredients

  • 2 hard-cooked eggs, peeled and cut in half
  • 2 tablespoons ground pecorino romano or parmesan cheese

Directions

  1. In a nonstick skillet over medium-low heat, divide cheese into 4 equal mounds spaced evenly apart.
  2. Top each cheese mound with 1/2 hard-cooked egg, cut side down; allow cheese to slowly melt until golden brown (if the cheese starts to jump in the pan, lower the heat).
  3. Remove from skillet and enjoy.