Pasta "Straw and Hay"

This is my take on a classic pasta dish from Tuscany. It gets its name from the two colors of fettuccine traditionally used - yellow (egg) for straw and green (spinach) for hay. It is combined with cream, peas, and prosciutto. You often see this on a restaurant menu, sometimes made with tortellini in place of the fettuccine. 

But I changed it up a little. I did use multi color pasta, but used what I had - these cute curly little guys. And I used leftover ham instead of prosciutto -- and tried to amp up the nutritional factor and take down the fat content by using a combo of plain yogurt and half and half instead of heavy cream.

It turned out wonderfully! If you have leftover Easter ham, I hope you'll try this. It's really simple, and really delicious. Win win!

Start by cooking your pasta. While that boils, make the sauce. 

Traditional straw and hay pasta doesn't have onions or mushrooms, but hey, this is my version so this is what we have. Saute the mushrooms, onions, and garlic in a little butter, 

then add in the cooked ham and heat it through. Combine the yogurt, half and half, garlic powder and salt and pepper, then add that to the pan. Add in the frozen peas (I use a whole bag cause I love peas and I also don't want that "little bit" languishing in my freezer...) and stir it all up to combine.

Then drain the pasta, reserving some of the water. I do this by straining the pasta over a glass measuring cup til I have about a cup of liquid. Add in the pasta, and enough pasta water to thin the sauce so that it coats all the pasta, but is not too runny. I used about 1/4 cup. Finally add in plenty of Parmesan!

This was perfect with a green salad and a crisp glass of white wine! I will never complain about leftover ham when I can use it in recipes like this. Delicious! 

Pasta "Straw and Hay"

8-10 ounces pasta of choice, either medium curly cue-like shapes or fettuccine

2 Tbsp. butter

1 cup chopped mushrooms

1/2 cup chopped onion

3 cloves garlic, minced

2 cups chopped cooked ham

1/2 cup plain yogurt

1 cup half and half

salt and pepper to taste

1/4 tsp. garlic powder

1 - 12 oz. package frozen peas

3-4 ounces shredded Parmesan

Cook pasta in boiling, salted water until al dente.

Meanwhile, melt butter in a large skillet over medium high heat. Add mushrooms, onion, and garlic and saute until tender, about 3 minutes. Add in cooked ham and stir until heated through. 

Combine yogurt and half and half in a large measuring cup and add in garlic powder and salt and pepper. Add to the pot and stir well to coat the veggies and meat. Stir in the frozen peas.

Drain the pasta, reserving some pasta water. Add the pasta to the skillet and enough water (about 1/4 cup) to thin the sauce slightly so that it coats all the pasta. Add the cheese, and stir until it is melted and the sauce is thickened. 

Season with salt and pepper and possibly more garlic powder, to taste.  Serves 4-6.

New York Crumb Cake

I'm not sure why this is called New York Crumb Cake. But once you taste it, you won't care what it's called. You will just call it amazingly delicious. Soft cakey layer topped with so much crumble - you definitely need a big cup of coffee or a tall glass of milk with this one. This would be a great addition to an Easter brunch, or for breakfast before church. 

Start out by making the cake layer which is pretty straightforward. It will seem like you don't have enough batter but just keep spreading it out in the pan. You can see I barely got mine to the corners!

Next comes the crumb layer. Mix all the ingredients in a small bowl, and combine with a pastry blender or just your fingers. I find it easier to use clean hands (ahem, clean is important) because you can get a sense when you've got the right texture. You want the butter to be incorporated but you want some larger chunks, too. 

Now sprinkle this over the batter. Compared to the batter, it will seem like you have WAY TOO MUCH crumb topping. That's ok. Just keep sprinkling it on top! You will love the results even though it will seem like you're drowning the cake in the crumb topping!

Bake the cake, then sprinkle with powdered sugar. I let this cool completely before serving, cause I prefer a crispier top, but you can serve it warm as well.

Enjoy!

New York Crumb Cake

Cake:
1 1/2 cups flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup whole milk or half and half
2 Tbsp. avocado or vegetable oil
2 tsp. vanilla

Crumb topping:
2 1/2 cups flour
Powdered sugar, for sprinkling after baking
1 cup brown sugar
1 1/2 tsp. cinnamon
1 cup butter, melted and cooled

For the cake, combine the flour, sugar, baking powder and salt in a large bowl. Stir to mix the ingredients; set aside. In another bowl or large measuring cup, combine the egg, milk, oil and vanilla. Whisk well, then add to the dry ingredients. Stir with a wooden spoon or spatula until the batter comes together and there are no flour streaks. 

Spread the batter into a greased 9x13 pan.

For the crumb topping, combine the flour, brown sugar, and cinnamon in a large bowl. Add the melted butter and combine with a pastry blender or your fingers until the butter is incorporated and you have soft, heavy crumbs. Sprinkle over the batter.

Bake at 325 for 22-30 minutes. Mine took almost 30 - you want the crumb topping to begin to feel dry to the touch. Let cool then sprinkle with powdered sugar before serving. Makes at least 16 servings.

White Beans and Sausage with Kale

I found this recipe because I had a lot of kale to use up -- and I admit, it is way different than what I "usually" make - so I was intrigued. I like all the component parts, and we don't eat very many bean-y meals, so I thought I would give it a try. We really liked it! 

The flavors meld together so well - and not only does it taste delicious but it's high in nutrients, too! It's simple and easy to throw together, but is very comforting and cozy. Perfect for these end of winter days (at least we can hope it's end of winter...)

If you're in the market to try something new, I recommend this white bean, sausage and kale skillet meal. It's perfect with a side salad and crusty bread to soak up all the yummy broth. 

White Beans and Sausage with Kale

• 2 Tbsp.olive oil

• 12 ounces smoked or Italian sausage, sliced ¼-inch thick

• 3 garlic cloves, minced

• 2 (15-ounce) cansgreat northern or cannellini beans, drained and rinsed

• 1 1/2 cups chicken broth

• 1/2 tsp. salt

• 1/4 tsp.black pepper

• 1/2 tsp. thyme

• 3 cups chopped kale

• 1 Tbsp. lemon juice

• 1/2 cup grated Parmesan cheese, plus extra for serving

1. Heat the olive oil in a 12-inch skillet over medium-high heat. Once the oil is glistening, add the sausage and cook until browned on both sides, 4 to 5 minutes. Transfer to a plate. 

2. Add the garlic and cook until fragrant, about 30 seconds. Add two thirds of the beans and 1 cup of the chicken broth. Season with the salt, pepper, and thyme. Stir to combine and bring to a simmer over medium heat.

3. In a medium bowl, mash the remaining beans with a fork until a thick paste forms. Add the smashed beans to the skillet and stir to combine. Simmer until the beans are heated through and the stock is bubbling, 2 to 3 minutes.

4. Add the kale, reduce the heat to medium-low, and cook, stirring often, until the sauce becomes creamy, is slightly reduced, and the kale has wilted, about 2 more minutes.

5. Stir in the Parmesan, lemon juice, and sausage. Add the remaining broth a little at a time if you need more creaminess. Adjust the seasoning to taste. 

6. Serve with extra Parmesan and red pepper flakes, if desired, and crusty bread alongside.

Irish Cream Bundt Cake

Ladies and Gentlemen, here I have for you the perfect dessert for St. Patrick's Day dessert. A rich, delicious chocolate cake flavored with Bailey's and topped with both chocolate and caramel sauce. 

It's the perfect ending to reubens, corned beef and cabbage, Irish stew, bangers and mash, or whatever you love to eat on March 17. 

This cake is a cinch to make - just combine the dry ingredients, then add the wet, including the Irish Cream!

Pour the batter into a bundt pan and bake!

After the cake cools partially, turn it out of the pan onto a wire rack to cool completely. My trick for bundts? I run a table knife around the edges and then turn it over with conviction! This works 98% of the time. :)

When  the cake is completely cool, make the chocolate ganache and pour it over the cake. 

Then do the same with the caramel sauce!

See how delicious this looks?

The cake is rich so you can cut it into small slices. Serve it with vanilla ice cream! If you have a lot of leftovers, you can freeze individual slices. 

Irish Cream Bundt Cake

Cake:

2 cups flour

1/2 cup cocoa powder

1 1/2 cups sugar

3 Tbsp. instant coffee granules

1 1/2 tsp. baking soda

1 tsp. salt

1 cup butter, melted

1 cup Irish cream liqueur

3/4 cup sour cream

2 eggs

2 tsp. vanilla

Topping:

1/2 cup chocolate chips

1/4 cup half and half

1/4 cup thick caramel sauce or dulce de leche

In a large mixing bowl, combine flour, cocoa powder, sugar, instant coffee granules, baking powder, and salt. Mix on low just to stir the dry ingredients together. Then add the melted butter, Irish cream, sour cream, eggs, and vanilla. Mix on low until combined. Scrape the bowl and mix again on medium speed until smooth. 

Pour the batter into a greased and floured 10 or 11-inch bundt pan. Bake in the center of the oven a 350 for 45-44 minutes or until a toothpick inserted in the center comes out clean. 

Cool the cake on a wire rack for at least half a hour, before flipping the cake out of the pan and returning to the wire rack to cool completely. 

Once the cake is cool, make the topping. Place the half and half in a microwave safe boil and heat to boiling. Remove and add the chocolate chips. Let them sit for about 5 minutes, then stir to combine. Stir vigorously until the mixture is really smooth.

Place the cake on a plate, and drizzle the chocolate ganache over the top. Then warm the caramel and drizzle that over the cake as well. 

You can cut this into skinny slices - the cake is rich, so small slices work well. It's lovely served with vanilla ice cream. 

Parmesan Crusted Cod

It's Lent, and even if you don't observe not eating meat on Friday, you should still make this fish. It's easy and delicious, and as usual with most fish dishes - it's fast! So it's perfect for a night when you want to get something on the table quickly but still feed your family good, nutritious food.  That might be a Tuesday, and that's ok. It doesn't have to be Friday to enjoy good fish!

This comes together so quickly. You can steam some veggies while the fish bakes, and even roast some potatoes in the air fryer, then you'll have a complete dinner in less than 1/2 hour.

Simply pat the fish dry, cover it with a mix of parmesan, panko, and herbs, and send it to the oven! That's all there is to this. 

So whether you observe Lent or not, make this fish! There's enough crunchy, cheesy goodness on top to even distract non fish eaters, haha!

Parmesan Crusted Cod

4 - 6 oz. cod filets

1/2 cup finely grated Parmesan cheese

1/3 cup panko

1 tsp. garlic powder

1 tsp. lemon zest

olive oil

Pat each fish filet dry with paper towels, then brush olive oil over the top of each filet. Combine the Parmesan, panko, garlic powder and lemon zest. Pat the crumbs onto the tops of each filet.

Bake a 425 for 12-15 minutes or until fish flakes easily with a fork. Serve with lemon wedges, roasted potatoes and steamed veggies. 

Cauliflower Soup with Italian Sausage and Kale

Goodness gracious. It is February 11 and this is my first post of 2026. Rest assured, I have been cooking, just not blogging! But I've made some great new recipes lately so I thought it was time I get back on the blogwagon, as it were.

This is a hearty soup recipe that has cauliflower as its base, with Italian sausage and kale. It's a nice change from "plain" cauliflower soup, and kale is a colorful and healthy addition. I also like kale in soups cause it "stands up" a bit better than spinach.

Start by browning the sausage. Then cook the onions and garlic, add the cauliflower and broth, and let it simmer til the veggies are tender. Blend it all up, then add the half and half, 

and chopped kale, 

and put the sausage back in the pot. Let it simmer a couple minutes or until the kale is wilted. That's all there is to it. If you like a little kick you can add some red pepper flakes. 

It's warming up where I live, but I read today we might get several more snowstorms in the next couple of weeks, so some good soup recipes are a must! I hope you enjoy this one.

Cauliflower Soup with Italian Sausage and Kale

1 Tbsp olive oil
6 cups cauliflower pieces
2 garlic cloves, minced 
16 oz mild Italian sausage 
1 medium onion, chopped
4 cups chicken broth
1 cup half-and-half
4 cups curly kale, finely chopped
salt, pepper, red pepper flakes

In a large Dutch oven or heavy-duty soup pot, heat the olive oil over medium heat. Add the sausage and cook, breaking up the meat as you go, until the sausage is browned. Use a slotted spoon to transfer the cooked sausage to a plate, and drain all but 2 tablespoons of grease from the pot.

Add onions to the pot and cook until they are soft, then add the garlic and continue to cook for an additional 30 seconds, stirring constantly to prevent burning.

Add the cauliflower and chicken broth to the pot, and season with salt and pepper. Allow the mixture to simmer, uncovered, for about 15 minutes, or until the cauliflower is tender when pierced with a fork.

Once the cauliflower is tender, puree the soup until smooth using an immersion blender. Add the half and half, bringing the mixture to a gentle simmer.

Add in the sausage and the kale, and let the soup simmer gently until the kale is wilted. Taste the soup, adjust the seasonings, and add red pepper flakes for more kick. 

Gingerbread Blondies with White Chocolate

These little lovelies are one of my new favorite Christmas treats of all time. If you love gingerbread, you will love these. I cut them into small little squares because they are a little rich; and also, that way, you can try several different treats! (I am nothing if not strategic, ha!) 

Just look at all those spices - cinnamon, nutmeg, ginger, and cloves, oh my! There is so much good flavor in these little bars. Plus molasses. You don't even need a mixer for these - in fact, it's better if you just stir it all together by hand - and it's no big deal.

Since these are blondies, they have that signature chewiness. It's totally optional, but I do recommend topping the blondies with some melted white chocolate. It just adds another dimension to these beauties. 

You probably have all the ingredients to make these now - so whip up a last minute batch of these gingerbread blondies, and have yourself a Merry little Christmas!

Gingerbread Blondies with White Chocolate

1 cup unsalted butter, melted
1 1/2 cups brown sugar
1 egg

1/4 cup molasses

2 tsp. vanilla

1 3/4 cup flour

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ginger

1/4 tsp. cloves

1/2 cup white chocolate wafers, chips or 4 oz, white chocolate, chopped

In a large mixing bowl, whisk together the melted butter and brown sugar. Add in egg, molasses, and vanilla extract. Whisk until blended. 

Use a wooden spoon or rubber spatula to mix in the flour, baking powder, salt, and spices. Mix just until dry ingredients are combined.

Pour batter into a parchment lined 9x9 baking dish and bake at 350 for 38-42 minutes. Cool completely.

If desired, melt white chocolate in a glass bowl in the microwave for one minute. Stir until smooth then drizzle over the top of the blondies. Allow to set about 30 minutes.