I don't read a ton of blogs regularly, but I do read the Pintester and follow her on Facebook. Reading her foibles while crafting and cooking make me giggle. A lot. Regularly. I also enjoy her Cocknails videos where we're treated to a cocktail and manicure. That always makes J ask, "What are you watching? She swears a lot." But it's a whole package.
So, when she announced the Pintester Movement, I jumped on board. I mean, who doesn't enjoy looking through all the things pinned to your boards wondering what I should make and possibly fail at to be a part of the movement? Essentially, the movement is to make something from Pinterest and post to Pintester on May 30. To see what others are doing, click here.
Honestly, the food I pin usually isn't things like "Buy a chocolate bar and Pillsbury grands and make chocolate croissants!" (I bet those would be good). I click through and look at the recipes to decide whether or not J and I would actually eat what is being offered. So I combed through and found something for a busy week that I'd wanted to try that was a take-off on an old classic. It's also in a slow cooker, one of the many backbones of Pinterest culinary prowess. Here's the pin:
I present to you now Hot Mama Network's Buffalo Chicken Lasagna:
3 Boneless, skinless chicken breasts, cooked and shreddedAdapted from Hot Mama Network
1 cup Frank's Red Hot Sauce
1 Bottle Pasta Sauce
9 uncooked lasagna noodles
16 oz. tub of cottage cheese
1/2 c parmesan cheese
2 c shredded cheddar cheese
1. Cook and shred chicken. I prefer to oven poach my chicken with water in a foil covered pan, so I add the water to my Kitchen Aid as well to moisten the chicken. In the bowl of the mixer, add Frank's sauce and pasta to make the sauce.
2. Mix egg, cottage cheese and parmesan cheese.
3. In a slow cooker, spread 1 cup of sauce. Cover with noodles, breaking to fit in the cooker. Layer with half the cottage cheese mixture, then cover with sauce and 1 cup of shredded cheese. Continue with noodles, the rest of the cottage cheese, sauce, noodles, sauce and top with shredded cheese.
4. Cook on low 4-5 hours, or on high 2.5-3 hours.
So, the pin was a success here on the Mountain. I'd make this again in cooler weather.
Might I suggest you too join the movement? Check out the other crafting experiences at: http://pintester.com/2013/05/the-pintester-movement-craft-all-the-things