I’ve been craving everything buffalo sauce/hot wings. Last week I made baked egg rolls and had a lot of left over wrappers so I thought it would be pretty genius to try a buffalo chicken version of our favorite classic recipe. I did this on a whim and they came out amazing! I shared one with my neighbors and Laura said “I love the blue cheese crumble. It gives it that wang!” This recipe got great reviews across the board and I cannot wait to heat them up again tonight for dinner.
Serves: 5 (2 rolls per serving) Calories: 268.8/serving Time: 45 minutes (Prep + Cooking)
- 1.5 lb boneless skinless chicken breast, cooked and shredded
- 1 cup buffalo or hot wing sauce
- 1 cup coleslaw, uncooked. I suggest broccoli slaw
- 10 egg roll wrappers
- 2.5 oz blue cheese crumbles
- OPTIONAL: Blue cheese dressing
- Cook and shred your chicken breast
- Preheat oven to 400 degrees Fahrenheit
- Mix together shredded chicken and one cup of hot sauce
- Take a wrapper and place it in front of you in a “diamond position”, that is, a corner pointing towards you. In the middle of the wrapper line a small handful of coleslaw (a really really small handful) across the wrapper. Top the coleslaw with about 2-3 tbsp of the chicken mixture. Finally sprinkle a bit of the blue cheese crumble on top of the chicken. Continue this process with the rest of your wrappers and roll into an egg roll.
- Line the rolls on a baking sheet and brush with cooking oil.
- Bake for 6 minutes then flip them to bake on the other side for an additional 6 minutes (approx 12 minutes total).
- Let cool for a minute and serve
*Photo is an original belonging to me
Before I go into my mini-review of the recipe I want to admit to the terrible quality of the photo accompanying this entry. I made these on Halloween and my little monster (literally… Chance was Mike Wasowski from Monsters Inc for Halloween) was eager to go trick or treating. I usually take a couple photos and choose the best one but this time I took one and it came out really crappy. So please excuse that. Onto the recipe… This one was a hit! I tend to find awesome appetizers and make them for dinner. This one starts out creamy and flavorful but by the time you swallow your bite this wonton will kick your tastebuds into heat overdrive! I used a mixture of spicy jalapeños and carrots to really add heat.
Makes: approx 20 wontons Calories: 84.25/wonton Time: 30 mins
- 8 oz cream cheese, softened
- 1 cup shredded Monterrey Jack cheese
- 1 (4oz) can of sliced jalapeños, chopped (I used a can of jalapeños and carrots)
- 2 cloves of garlic, minced
- 3 green onions, chopped
- 1 package of wonton wrappers
- cooking spray
- Preheat oven to 350 degrees F
- In a large bowl mix together cream cheese, Monterrey cheese, jalapeños, garlic and green onions.
- Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with wet fingers.
- Arrange wontons on a baking pan and spritz with a little bit of cooking spray. Bake for 10-12 minutes or until edges turn golden brown.
- Let cool for a minute and enjoy!
*Recipe belongs to http://www.allrecipes.com
**Photo is an original taken by me
Its getting colder which means it’s about time to start making soups and stews in the crockpot. We’ve also been feeling a bit under the weather so I decided it was time for me to try my hand at chicken potpie. I stumbled on a gem of a recipe at allrecipes.com and was shocked to find out that you can make potpie in the crockpot. I changed so much of this recipe so I am adapting it as my own but want to give allrecipes credit for giving me the idea and the base. This is my dream recipe because it has little mess, little fuss, it is delicious and perfect for the chilly weather.
Serves:8 Calories: 263 (without biscuit) Time: 6 hours 20 minutes
- 1 lb boneless skinless chicken breasts, washed/ trimmed and cubed (about 1in cubes)
- 2 bags mixed frozen vegetables (we used corn, peas and carrots)
- 2 stalks celery, chopped
- 2 cans cream of chicken condensed soup
- 1 can cream of celery condensed soup
- 1 tsp garlic powder
- 1.5 tsp black pepper
- Combine everything but the frozen veggies in the crockpot. Cook on high for 5 hours
- Add the frozen veggies and cook for an additional hour.
- Serve with biscuits and enjoy!
*Idea adapted from http://www.allrecipes.com
*Photo is an original belonging to me
I have the greatest neighbors. We frequently share tastes of what we are making for dinner with each other and share recipes. Recently they shared a stuffed bell pepper with me and I cannot even describe how delicious it was. It reminded me of how often I used to make stuffed bell peppers when Perry and I first got married and put me in the mood to give it another go. I didn’t want to make my traditional beef and cranberry peppers because we ate them so much I doubt I’ll ever make them again haha! I found this recipe on Betty Crocker’s website and I absolutely thrilled with how they came out.
Serves: 8 Calories: 340 Time: 40 mins
- 4 medium sized bell peppers, cut in half lengthwise and seeded (We used red and yellow)
- 1 lb. lean ground beef
- 1 small onion, chopped
- l pkg taco seasoning (I used chicken taco seasoning b/c I like the taste better)
- 2 (15.5 ox) cans of kidney beans, drained and rinsed
- 1 can of fire roasted diced tomatoes
- 1/2 cup of shredded cheddar or mexican mix cheese.
- OPTIONAL: Taco toppings such as sour cream, chopped tomato, guac, etc.
- Heat oven to 350. In a large saucepan bring 6 cups of water to a boil. Add bell pepper halves and boil until softened, approximately 5 minutes. Drain and set aside.
- In a large skillet cook meat and onion over medium high heat until the meat is cooked through. Drain and stir in taco seasoning, kidney beans, and tomato sauce. Heat until boiling. Reduce heat to a simmer for 5 minutes stirring occasionally.
- In and 8-inch glass baking dish arrange the pepper halves and spoon taco mixture into each one.
- Top with cheese and bake for 10-12 minutes until peppers are tender and cheese is melted.
- Top with optional fixings and serve
*Original recipe belongs to Bettycrocker.com
**Photo is an original belonging to me