Buffalo Chicken Pasta Salad // The One Where Crouton is Overrun with Dogs

We watched our friend’s two dogs this weekend. They’re sweet little things, Leah and Skyler, who want nothing more than a few scratches and a comfy place to lay down. Oh, and to chase Crouton. They wanted that, too.

As you can imagine, Crouton was not pleased by this turn of events. We’ve traumatized her a lot lately, as last weekend we moved everything out of the kitchen and ripped up the floor to lay tiles. I think she was sure we were moving her again — we have a habit of doing that, as this house is her fourth place of residence in her three short years of life — so she was probably relieved when everything returned to normal.

And then we let the dogs in the house.

Luckily, there was no blood when the dogs cornered Crouton (or did Crouton corner the dogs? Honestly, I think she hand the upper hand in this situation); however, I did received the following  text message from David on Saturday night when I was in Annapolis: “Crouton just reduced Leah to noises I have never heard a dog make before.” I was slightly worried, but we managed to get the dogs back to our friends in one piece.

After all, what dog would really want to mess with this linebacker?

Shrimp and Mango Pasta Salad

When I first came up with this recipe a year ago for a friend’s bridal shower, I called it “Caribbean Shrimp Pasta Salad.” After actually traveling to the Caribbean and realizing that these flavors aren’t really Caribbean-influenced, I decided to go ahead and give it a new moniker that’s a much more apt-description. If you’re looking for a pasta salad recipe sans mayonnaise for a barbecue this summer, try this one out.

Zucchini Fritters

Without a doubt, Zucchini is my absolute favorite vegetables. I don’t know if it’s because it’s one of the few veggies I can prepare over and over without my husband complaining or if it’s just how I love that it’s so adaptable to nearly any recipe.

 

 

tried to grow zucchini in my garden last year, and only ended up with about 4 actual vegetables. A marked difference, for sure, from what I’ve heard about gardeners ditching their excess zukes on neighbors’ doorsteps when the crop became overwhelming. Though I had planned to try again this year, the Lowes store where I was picking up my plants for the season didn’t have any zucchini, so I branched out to grow Swiss chard and Spinach in its place.

And while I’m all for eating seasonally, I just cannot go all winter without a zucchini. So while I skip over them while they’re spindly and pathetic, I’ve managed to find some decent ones in the stores lately.

Zucchini Fritters
Makes 6 fritters

2 medium-sized zucchini
1 large egg, lightly beaten
1/2 cup all-purpose flour
1 tablespoon Old Bay
1/2 teaspoon baking powder
salt and pepper to taste
Vegetable oil, for frying

Using a box grater, grate the zucchini. Wrap the grated zucchini up in a paper towel and wring the excess water out (there will be a lot of it!)

Put the zucchini in a medium-sized bowl. Add the egg, flour, baking powder, Old Bay, and salt and pepper and combine thoroughly.

Heat the vegetable oil in a large skillet over high heat. Let it get really hot! Make a small patty, just slightly smaller than the palm of your hand, and drop it in the oil. Let it cook for 4-5 minutes (until browned) and then use a spatula to flip. If the fritter is getting brown too quickly, turn down the heat.

Remove the fritters from the oil and lay on a paper towel.

To make a sauce, mix a dollop of sour cream, fresh lemon juice, dried dill, and salt and pepper. Serve with the fritters.

Old Bay Mashed Cauliflower

I debated whether to put “potatoes” in the title of this post. After all, typically the only people that eat mashed cauliflower are those on low-carb diets who are trying to mimic the taste and texture of mashed potatoes. However, as yummy as mashed cauliflower is — and it really is, I promise — the texture is not the same as mashed potatoes. At least, not the way I make it.

But in it’s own way, mashed cauliflower is a fantastic side dish, particularly if you add in some Old Bay seasoning, as I did on a whim last night. For those of you outside the Maryland-Delaware-Virginia region, Old Bay is a salty seasoning typically used with crabs or shrimp near in the Chesapeake region. The company that makes it, McCormick, is based locally and it’s just a requirement for all Maryland households. However, you can get it all over the country. When some family visited from Minnesota and I made them crabcakes, they tasted Old Bay and compared it to Lawry’s. I can see a bit of resemblance, but I wouldn’t call it the same thing.

Anyway, onto the cauliflower.

Old Bay Mashed Cauliflower
Serves 6

One large head cauliflower
4 ounces cream cheese
1/4 cup Parmesan cheese
1 tablespoon Old Bay

Fill a large stockpot with water and bring it to a boil. Chop the cauliflower into small florets, and add to the water. Boil the cauliflower until it’s soft, and then drain.

Combine the cauliflower, cream cheese, and Parmesan in a large bowl. Using either a hand mixer or a stand mixer, whip the cauliflower until it reaches your desired consistency. Remember, it will not have the same consistency as mashed potatoes, and there will have pieces of cauliflower remaining until you use a ricer. Season to taste with Old Bay and pepper, and serve immediately.