Holy moly, my WordPress dashboard just informed me that this is my THOUSANDTH post. 1,000. Is that amazing or sad? I’ve been blogging since March 2008… and actually started before that on Vox. I’m cracking up because my first real post was on slow cooker steel cut oats, which in almost four years I have yet to master. Those early posts were written from my desk at work- uh, during my lunch break of course. Wow, I should do a highlights post. Or not… remembering the broken toe picture (I’ll spare you the link, but it was way back in August of ’08 if you’re interested, weirdo).
Jack was pretty hilarious today. He always is, but today was particularly funny. At dinner he kept telling me to eat my pasta (like anyone ever needs to tell me that), and every time I would take a bite, he would clap and yell, “Great job, Mommy!”
Aw, thanks. And I can eat even MORE than that, son! Look at me go!
Then earlier today I was explaining to Jack how when people are sick/hurt/sad, you should try to do things for them that make them feel better. I asked him, “If mommy was sad, what would you give her?” (FYI, I’m aiming for “hug” here.)
Hallelujah, the kid gets me.
Tonight I made a pretty amazing dinner. I found the recipe on Pinterest, but it just so happens to be from a blog I already love (remember the cookie dough truffles?): Baked Buffalo Chicken Pasta from How Sweet It Is. It’s essentially the love child between baked mac & cheese and buffalo wings.
The recipe calls for 3 cooked chicken breasts, chopped. I just threw frozen breasts in the crock pot with a little broth for 4 hours on high. They get so tender that it only takes about 10 seconds to shred them afterward.
For the pasta, I used Barilla Piccolini shells. Once the pasta is cooked, you make a roux on the stove, then add milk, cheese and buffalo sauce. Pour over the pasta and chicken in a casserole dish and mix well:
Then top with mo’ cheese and panko crumbs and bake for 25 minutes. Once it comes out of the oven, top with chopped green onions and gorgonzola.
Really, what’s not to love? I’ve been full-on obsessed with Frank’s Red Hot lately so this worked out well with the pregnancy cravings. Oh, and despite the hot sauce, Jack gobbled down an entire serving. It’s really not that spicy (I added more hot sauce to my plate) but does have a little kick.
I’m definitely making this one again. It’s not the lightest dish, though the pasta was whole wheat, and we used reduced fat cheese. I wouldn’t use skim milk, though, or the sauce might not thicken. Good stuff- give it a try.