I have a case of the blahs today. I don’t know if I am fighting something off, or if the stress of the wedding is causing me to have an all systems melt-down. Two days in a row I have packed clothes to go running after work, and two days in a row I’ve gone straight home instead. It has also been really cold for 3 days, and I am just so done with winter. You know when the cold air starts to bother me that it is time for winter to end.
I liked this recipe a lot. The original (from cupcakesandkalechips.com) called for carrots, and next time I will not put them in, but rather dip row carrots into it. The carrots added a sweetness that took away from the buffalo flavor rather than added to it.
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups chopped cooked chicken
- ½ cup celery, chopped into about ½ inch pieces (about 2 stalks)
- 15 oz can tomato sauce
- ½ cup hot sauce
- 2 Tablespoons Worcestershire sauce
- 1 cup chicken stock
- 1 cup crumbled blue cheese
Add all of the ingredients except the blue cheese and dressing in your slow cooker and stir to combine Cook on low for 4-5 hours. About 10-15 minutes before serving, stir the mixture, sprinkle with the blue cheese, and cover again to belt the cheese.