The One Where Crouton Gets Kicked Out // Grilled Bok Choy

I hemmed and hawed over posting this photo. Everyone I’ve shown it to has laughed hysterically, but it’s admittedly a little gross — and that’s not what you want to portray on a food blog. So bear with me, and rest assured that the dog definitely got a bath after this happened.

As I’ve mentioned, David and I adopted a new dog a few months ago. He’s a rescue dog, who was saved from a puppy mill, and due to that, Fleetwood has his own set of unique challenges — some of which we never saw coming. A couple weeks ago, I was downstairs when I hear a strange scratching noise. In our house, you just never know what the animals are destroying, so I rushed upstairs. I checked in the bedroom — no Fleetwood. I looked in the office — no Fleetwood. Well, that’s strange. We only have those two rooms and a bathroom on the second story, so where could he be? I peered in the bathroom, and what did I see?

Cat litter. Everywhere. And a Crouton who was very unhappy to see she’s been ousted from her little cave of a litter box.

There’s been a lot of suggestion as to why Fleetwood did this — he likes small spaces, even though he has a covered kennel right around the corner, or that he’s used to sitting in dirty spots. Whatever the reasoning was, Crouton was not pleased. Neither was I, considering I had to sweep up litter and then bathe a dirty dog. We fixed the situation by turning the litter box so the opening faces the wall, and only Crouton can squeeze in.

Sigh. It’s always something new in our household. How about a cleaner topic — something grilled, perhaps?

 

Zucchini Parmesan

While versions of this recipe using chicken and eggplant are staples in any Italian kitchen, using zucchini brings a fresh rendition to this delicious classic. If your backyard zucchini plant is still producing, this is a great way to use it up!

The B(e)LT: Bacon-, Egg-, and Lettuce-Stuffed Tomato

What better way to celebrate summer’s favorite crop than with a deconstructed version of our favorite sandwich? This really makes a perfect breakfast!

Broccoli with Spicy Cheese Sauce

Crouton has been so entertaining lately. Her life has really been turned upside down by this new dog, and she’s acting out in crazy ways. Like exploring the fireplace last night (not lit, thankfully) and continually locking herself in the basement. Ok, that last part might be more David’s fault than hers, but it’s only because she spends so much time in the basement these days.

But enough about Crouton, let’s talk about food.

Roasted Jicama

Sometimes I go a little crazy at the grocery store and pick up a fruit or vegetable that I have no idea what to do with. Admittedly, I’ve been doing this so long that there aren’t many produce items left that I’m not familiar with, but I recently came across one: Jicama.

 

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.

Roasted Brussels Sprouts with Bacon

I know, I know, you don’t have to tell me twice — you hate Brussels sprouts. But I also know that you love bacon. Maybe it’s time to try Brussels sprouts again!

There’s something special about this combination of roasting the Brussels sprouts, which gets them crispy and delicious, and bacon, which makes everything better. I really think that roasting the sprouts changes the flavor of them, so if you haven’t liked these veggies in the past when sauteed, steamed, or boiled, you just might enjoy this method.
Roasted Brussels Sprouts with Bacon
Serves 4 as a side dish

1 (10-ounce) package Brussels sprouts
2 tablespoons olive oil
3 slices bacon
1/2 cup chopped walnuts
2 shallots, chopped
Salt and pepper to taste
Optional: Crumbled cheese such as blue cheese, Gorgonzola, or feta

Preheat the oven to 400 degrees F. Wash the sprouts and peel off any loose or bruised leaves. Cut each sprout in half, then toss with olive oil. Spread them out on a baking sheet and season with salt and pepper. Roast for 20-25 minutes, until the tops are browned and start to look crispy.

While the Brussels sprouts are baking, fry the bacon in a large skillet over medium-high heat. At the end of the cooking process, add the shallots and saute for 3-4 minutes. Add the walnuts briefly to toast them, about 2 minutes. Remove the bacon from the pan and chop roughly.Remove the Brussels sprouts from the oven. Combine with the bacon, walnut, and shallot mixture, mixing thoroughly. Sprinkle on the cheese, if using, and serve immediately.

Nutritional information per serving:  206 cal.; 19.4 g fat; 6 g carbs; 2.7 g fiber; 5.2 g protein

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.

Caprese skewers (alternate title: World’s easiest appetizer)

I successfully hosted my first Christmas party on Saturday night, the only casualty of which was one of my precious wine glasses that I smashed when I tripped near the end of the night. We had between 30 and 40 good friends visit our home, coming from as far away as lower Delaware and North Carolina. Needless to say, it was a great night.

I was a touch stressed about providing enough hors d’oeurves for the group because we planned the party during a mealtime, so I knew that I needed to expect people to eat enough to substitute dinner. If you’re curious as to what I made, the menu can be found here (though there were minor substitutions, like shrimp cocktail for bacon-wrapped shrimp because the former was on sale this weekend at Safeway).

These nibbles, though, are so easy that I wanted to share right away.

Caprese Skewers (Pictured above)
Cherry (or grape) tomatoes
Fresh mozzarella, cubed
Fresh basil leaves
Balsamic vinegar
Olive Oil
Salt and pepper
Toothpicks

Skewer one tomato on the toothpick. Follow it up with a leaf of basil, folded in half, and then skewer a cube of mozzarella. Layer the skewers on platter. When finished, drizzle the skewers with balsamic vinegar, olive oil, and salt and pepper.

 

Braised Greens with Mushrooms

Some vegetables scare me. Nearly all varieties of greens, minus spinach, fall into that category. But my goal is always to try new things, particularly vegetables, so tonight was the night to work on Swiss chard. And, guys, guess what? It was super good and super easy — absolutely nothing to be afraid of at all.

Braised Greens with Mushrooms
Serves 2

1 bunch Swiss chard, washed and stems removed
3 cloves garlic, chopped
Lots of olive oil. I don’t have a measurement for you on this.
8 ounces mushrooms, chopped
2 tablespoons balsamic vinegar
Salt and pepper

Wash the chard and pull the leaves off the stems, which tend to be woody. Place in a large bowl and drizzle with olive oil.

Heat more olive oil in a  large skillet over medium heat. Add the mushrooms and saute. Add the garlic and saute for about 30 seconds, and then add the chard. It will look like a lot at first, but trust me, it really cooks down. Add olive oil if you think it needs it. OK, geez, if you actually want to be healthy, you can use chicken broth instead. Drizzle on the olive oil and use tongs to toss to coat to the leaves. Continue to cook until the chard is tender, approximately 8-10 minutes. Season with salt and pepper.

You know, I bet this would be really good with a handful of freshly grated Parmesan cheese on it, too. Do it. Let me know how it goes.