I have a tendency to obsess over things. And whatever my current obsession is always seems to keep bubbling up in life. Like, for example, buffalo chicken. I forgot how much I loved it and then have made four different buffalo dishes in the last month because I can’t get enough. But I’m not talking about buffalo chicken right now.

I’m currently obsessing over Macy Beckett’s Make You Remember.  I downed that book in about a day and a half and haven’t been able to stop thinking about it since. I’m such a sucker for a first-love-reunited story. But as satisfying as the story was, I can’t wait for the next in the series. Can’t. Wait. Alex and Ella-Claire were teased throughout the book and I need to know how things will go with them. NEED. It’s probably a little sad how much time I’ve spent thinking about them.

What does that have to do with this post? Well, when I was getting ready to make this, I realized the recipe was on a blog called Ella Claire. Seriously. This series is now even influencing my recipe choices! Is that funny? Or sad? I haven’t decided.

Buffalo Chicken Lettuce Cups
(from Ella Claire)
Serves 2-3

2 large chicken breasts, cooked and shredded
2 Tbsp. butter
1 1/2 tsp. olive oil
1/2 up Frank’s Buffalo wing sauce
1/2 tsp. celery seed
Pepper, to taste
1/2 cup thinly sliced celery
Head of bib or iceberg lettuce
Blue cheese crumbles and ranch dressing, for serving

In a large skillet, melt the butter and olive oil together. Add the wing sauce and celery seed. Stir in the cooked, shredded chicken and toss to coat. Add pepper, to taste. Heat until sauce is bubbly and remove from heat and stir in celery.

Serve chicken warm in lettuce cups, topped with blue cheese and ranch dressing.