Today’s Step: Time to tackle the toys! Head into each room where there are toys and get to sorting. Take along a basket for toys you would like to get rid of (i.e. giveaway or garage sale) and another to collect pieces that belong elsewhere. TIP: I like to store similar toys together in clear shoe box sized containers, these usually come with white lids that are hard for the younger children to take off by themselves. Playing with one box at a time cuts down on how many toys are out and about – you put one box away before you take out another.
I love the buffalo flavor of wings, but I hate the work of eating them…all that for just a little bit of meat? No thanks, I’ll find another way to enjoy buffalo chicken. And I did, when I saw these buffalo chicken rolls from Can You Stay for Dinner? – I had to try them. I was really glad I did. If you like wings, you will love these. They make a great appetizer or party food. You could also serve them with a salad and call it supper…I did.
And really, one of the best parts of a finger food like this is what you dip it in. You can buy good ol’ blue cheese in the grocery store, but you can also make it at home with a few things that you probably already have and it tastes fantastic.
EGG ROLL WRAPPERS (about 10-depending on their size)
1 cup CHICKEN, cooked and shredded
1/2- 2/3 cup FRANK’S RED HOT SAUCE
1 cup CRUMBLED BLUE CHEESE (4 ounces)
1 cup BROCCOLI SLAW OR COLESLAW (dry) – I used shredded cabbage
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on how hot you like it. The meat should be pretty saucy.
Begin by placing one tablespoon of the slaw (or cabbage) on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope. Look here for a great photo tutorial of this process.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray or brush with vegetable oil. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown. I would suggest turning them midway through cooking.
Serve with blue cheese dressing.
BLUE CHEESE DRESSING
1 cup MAYO
2 Tablespoons WHITE VINEGAR
1/2 teaspoon WORCESTERSHIRE SAUCE
4 oz. CRUMBLED BLUE CHEESE
1/4 – 1/2 cup HEAVY CREAM
Freshly ground BLACK PEPPER
In a glass bowl, combine first 4 ingredients. Stir in cream to adjust thickness. Season with pepper. Chill until serving. You can store this in the fridge for 3 days or so.