Tag Archives: spring

Spicing Up a Classic English Recipe

18 Apr

…or, When “Toad in the Hole” Becomes “Great Horny Toads Pie” 

Great Horny Toads Pie by Michelle

A twist on "Toad in the Hole," Michelle's "Great Horny Toads Pie" uses spicy sausages and is served with gravy, sweet red yam, and an artichoke.

I came across this “Toad in the Hole” recipe when I was reading photographer Julia Segura’s food photography blog. This sounded like a great and different way to use up the last few sausages I had in the fridge. I had used the sausages with eggs and potatoes but I was getting tired of that and I had unfortunately succumbed to a sale price on a huge box of these super spicy, large links (and I gave half to my mom and her husband; lesson learned). It’s because of the spicy twist on this English standard that I borrow Yosemite Sam’s catchphrase to rename this recipe, “Great Horny Toads Pie!” It’s got quite a kick to it, which I hope will kick-start my metabolism as much as it did my taste buds. The pudding batter–called Yorkshire pudding–which produces a consistency slightly similar to quiche–serves as a nice balance for the hot sausage flavor. To further compliment that balance, I served the main dish with an artichoke and a slice of red yam on the side. Both of these vegetables have subtle, mild, but distinct flavors that offer a sweet relief to the spiciness. (And artichokes are in season–and on sale–right now!)

Great Horny Toads Pie

Total prep time: about 15-20 minutes

Total cook time: about one hour


– Yorkshire Pudding: 1 cup flour, 2 eggs, 1 cup milk, and 1 teaspoon salt

– 5 large hot and spicy sausage links, sliced

– 1 roma tomato, chopped

– 1/4 onion, chopped

– artichokes (one per person)

– red yams (1/2 yam per person)

– two tablespoons canola oil

– two tablespoons butter

– 1/2 teaspoon each of salt, thyme, and cumin

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Leftover Easter Ham Recipe #1: Spring Mix Pasta

11 Apr

Last night my husband had to work the late shift. When I’m on my own for dinner like that, one of two things happens: I either microwave a single serving of something for myself, or I get inspired to do something creative in the kitchen and take advantage of the fact that there won’t be any interruptions. We have a lot of leftover ham from Easter Sunday dinner so I’ve been thinking about all the things I could do with it. In past years, I’ve made all sorts of yummy hot and cold sandwiches with it. But this year, I’m in the mood for something different…and with less bread (one of the things I’m trying to drop off my personal menu in order to lose weight). I mentioned a few potential ideas–such as the ham stock soup I plan to make this week (I will post the recipe)–in my previous post about Easter eating. Looking at what we had to work with in the kitchen last night, this is what I came up with:

leftover ham recipe #1

Leftover Easter Ham Recipe #1: Spring Mix Pasta

Spring Mix Pasta.


– leftover ham cut into small pieces

– boiled noodles (I used spaghetti because that’s what we had but penne would be better for this)

– boiled choclo (or corn), cut off the cob

– a green veggie, such as peas or spinach

– seasoned white sauce (butter, flour, milk, salt, pepper, thyme, cumin)

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