Thursday, November 3, 2011

{recipe} buffalo chicken rolls.

happy thursday! i don't really know where the week went, especially since it is now dark the majority of the time...miserable. the darkness is putting a damper on my running, energy and just makes me want to curl up on the couch every night.  before leaving for alabama, i pulled out my sweaters, which are still in a massive pile in the corner or our room in a chair (if only buckley could put them away for me...). i have yet to take my summer clothes out of our closet which, is why the sweaters have not yet made it in there yet. also, i feel like i need a better way to organize my sweaters, because regardless of how neatly i fold them, after two days of pulling the one sweater i want from the bottom of the neatly folded pile on the shelf, it is a sweater disaster. any tips/tricks? i am desperate people.

i am hoping this weekend i will get around to the clutter chaos that has slowly engulfed my closet, the random paint samples on our bathroom wall... and the big debate on what i will actually do with the dining table, chairs, nooks and the island light, that is over our table from the previous owners...i have dreams people as i mentioned before here.

but anyway on to more important

i pinned these buffalo chicken rolls back at the end of the summer as a great football food, but have not yet had the opportunity to make them, until this past weekend that is. when in alabama, my parents had friends over on friday night and i of course jumped at the opportunity to make something. so i headed to publix (my favorite grocery store ever...please open one in virginia!!! ....yes that is me pathetically begging, and admitting i have a favorite grocery store) to get my supplies. the result, these fantastic appetizers. i have to admit if i made them for my friends, or matt and i, i would have kicked the buffalo sauce up a bit. but not knowing the preferred spice levels of my parents guests, i played it safe. regardless, they were tasty, easy, a spin on a classic treat, a must try! enjoy!

Buffalo Chicken Rolls.


Yields: 12 rolls.
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
1. Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
2. Begin by placing one tablespoon of the broccoli slaw 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.

3.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.

4. Repeat with remaining rolls.

5. 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. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast on a baking sheet and cook for 20-25 minutes, or until cooked through on 350 degrees F. Let cool before shredding with two forks, pulling against the grain of the meat.

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