Well, we did it! We made it through Halloween. I enjoy Halloween, especially now that I have kids to celebrate it with – but to be honest, for me it’s mostly just the gateway holiday to Thanksgiving and Christmas. Those are the holidays which really have my heart. I’ll admit, a small tear of joy may have run down my cheek when I walked into Target the other day to find the first of their holiday decorations hung from the ceiling. I have no problem with celebrating Christmas even as we prepare for Thanksgiving. The two go hand in hand for me.
But Halloween was fun this year. Really fun. The boys dressed up for the pre-Halloween party at their school. There was a dj, a disco ball, and hundreds of costumed children, half-blinded by masks, crashing into each other on the school gym dance floor. All varieties of goblins, ghouls, princesses and superheroes roamed the school cafeteria with slices of pizza and pumpkin cookies hanging from their mouths.
On Halloween, the boys put on their costumes for their school parade. Liam was Harry Potter, a costume I’m certain he selected for the pretend glasses it came with. Lucas was a terrifying werewolf, a costume I believe he selected for the shredded jeans it would give him a reason to wear. The kid’s got a weird love for jeans, as long as they have a real, functional button and zipper…none of those faux buttoned, elastic-waisted toddler jeans for him!
After school, we attended a pre-trick-or-treating party at our friends’ house. I dressed as a princess with baby James as my frog prince. We brought along a bucket of spooky eyeball cake pops, which everyone enjoyed after the delicious dinner served by our friend. There was pasta and meatballs, a vibrant pasta salad, Italian bread and butter, jumbo shrimp, fresh veggies with dip, cheese and crackers, baked ziti and chicken wings.
And that’s when the seedling of an idea began to take root, right there surrounded by ninjas and vampires – baked ziti and chicken wings…
Y’all know I’ve got a little thing for inserting buffalo chicken wing flavor into all varieties of other foods…chicken wing dip, buffalo chicken lasagna, buffalo chicken monkey bread, buffalo chicken pizza, buffalo chicken meatballs, buffalo chicken potato skins… so, why not buffalo chicken baked ziti? As my sister put it, “Why have we not eaten that before???” It’s a practically ludicrous idea to consider. Fortunately, we no longer need to commiserate over the absence of buffalo chicken baked ziti in our lives. I made it last night and my hybrid baked ziti-buffalo chicken world is now beautifully complete.
Focus on Technique – Poaching Chicken
It’s common to find recipes calling for poached chicken. Poaching is simply the process of very gently simmering a food until it’s cooked. Eggs, poultry, and fish all responded well to poaching. Foods can be poached in a variety of liquids, including water, milk, wine, and broth/stock. Various herbs and seasonings can be added to the poaching liquid to impart delicious flavor into the chicken. When poaching, it’s important to control the heat in order to keep the liquid at a gentle simmer.
Properly poached chicken breasts remain moist and tender. Poached chicken works well on its own, in chicken salad, on pizza, in soup, or mixed in with pasta.
To poach chicken breasts, place the chicken in a pot large enough for the chicken to fit comfortably. Cover the chicken with cool water (or chicken broth). Over medium heat, bring the liquid to a gentle boil. Adjust the heat so that the liquid maintains a gently bubbling simmer. Cook for about 10-15 minutes, until the chicken is cooked through. An instant read meat thermometer is the most effective way to determine doneness. Chicken is done once it’s reached 165 degrees.
Buffalo Chicken Pasta Bake
- 1 pound pasta
- 1 pound of chicken, poached and chopped into small pieces
- 1/2 cup celery, chopped
- 1 cup Frank’s Red Hot hot sauce (or your other favorite hot sauce)
- 1 cup blue cheese dressing (I always recommend Marie’s)
- 3/4 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/4 cup blue cheese, crumbled (optional)
- Salt and pepper (optional)
Preheat oven to 375 degrees.
Cook the pasta for about a minute less than the package directions call for. Strain and rinse with cool water to prevent overcooking. Return the cooled, strained pasta to the pot. Add the chicken and chopped celery.
In a bowl, combine the hot sauce and blue cheese dressing. Pour the mixture over the pasta. Add the ricotta cheese and 1 cup of the mozzarella. Stir to combine. Taste and adjust seasoning with salt, pepper, or additional hot sauce, as desired.
Transfer the pasta mixture into a large 13×9 baking dish. Sprinkle the remaining 1 cup of mozzarella cheese and the crumbled blue cheese (optional) over the top. Bake for about 30 minutes.
*You can prepare the entire dish, up to the baking step, ahead of time. If preparing ahead of time and refrigerating, allow for approximately 10-15 minutes of extra cooking time.
GIVEAWAY WINNER!! We have a winner! Using http://www.random.org to select a number at random, out of the 28 entries received for the dairy-themed gift bag giveaway, the winner is #12 , Jessica M. Congratulations, Jessica!! I’m going to send you an email at the address provided with your comment to get the information necessary to send you out your prize!!