This is quite possibly the best snack/appetizer I have ever made. And it couldn't be simpler. I saw this recipe on IGE, and realized I hadn't consumed a buffalo wing in a long time (the horror!), so this little plate of deliciousness made it to our house over the weekend.
We all know I love my hot buffalo wing dip...and my inside out buffalo wings. I am a little bit obsessed. And frankly I am now starting to wonder what else I can stuff into an egg roll wrapper, bake and enjoy. Why haven't I done this before?
I'm thinking barbecue chicken, nutella and peanut butter, and maybe even a traditional egg roll filling of cabbage, carrot, chicken and spices.
Here are the steps 1, 2 and 3.
|Mix shredded chicken with buffalo wing sauce.|
|Place chicken and ranch cream cheese (8oz. cream cheese & ranch seasoning packet) on egg roll.|
|Roll up (brush sides with water to seal edges). Bake at 400 degrees for 20 minutes, flipping once.|
In other news...
I started my new job today. A dramatic change from my previous position, but a good one. I'm looking forward to flexible hours and being out in the community promoting various events, but I've still got a lot to learn!
Like the name of every president, vice-president, CEO, CFO, council member, etc. in a town I'm still getting familiar with. But like I said, I will be learning a lot, and hopefully be making contacts with many.
On the Weight Watchers front, I've slacked a little (BAD!)...but I'll be getting back on track this week, with another weigh-in scheduled for Friday. And check this out, I will be walking in my first race at the end of July. Now, it's only a two-miler, but it's still a race right?
Gotta start somewhere.