Air Fryer Buffalo Chicken Egg Rolls

Air Fryer Buffalo Chicken Egg Rolls

Ingredients:

2 cups cooked halal chicken breast, shredded

1/2 cup buffalo sauce

1/2 cup shredded mozzarella cheese

1/4 cup finely chopped green onions

1/2 tsp garlic powder

12 egg roll wrappers

Olive oil spray or brush-on olive oil For the Dipping Sauce (Optional )

1/2 cup plain Greek yogurt

1 tbsp lemon juice

1 tsp garlic powder

1 tsp dried dill

Salt to taste

Directions:

In a mixing bowl, combine shredded chicken, buffalo sauce, mozzarella cheese, green onions, and garlic powder. Mix until evenly coated.

Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2 tablespoons of the chicken mixture in the center.

Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water.

Lightly spray each roll with olive oil and place them in the air fryer basket in a single layer.

Air fry at 375°F (190°C) for 10–12 minutes or until golden brown, flipping halfway through. Serve hot with the optional dipping sauce!

BACON SPINACH CORN DIP

BACON SPINACH CORN DIP

TOPPER
10 slices of bacon, cooked and chopped.
4 green onions, sliced
CORN MIXTURE
1 Tbsp olive oil
3 ears sweet corn, cut off, or 1 1/4 cups frozen corn, defrosted.
1/2 tsp smoked paprika
Pinch of cayenne pepper
Salt & pepper to taste
2 tsp sugar
CHEESE INGREDIENTS
1 - 8 oz block cream cheese, softened
1/3 cup mayonnaise ( I used Dukes)
1/3 cup sour cream
1 cup grated Parmesan cheese
1/2 tsp granulated garlic
10 oz frozen chopped spinach, microwaved for 4 minutes and drained.
1 cup shredded Mozzarella cheese

Let’s Make It!

Set the bacon & green onions aside.

Preheat oven to 375F

To an oven safe 12-inch skillet, add all the ingredients of the CORN mixture. Over medium to high heat, stirring constantly, sauté the corn till slightly blackened, about 6 minutes. Transfer mixture to a paper plate to hang out.

To the same skillet, add the cream cheese. Over low to medium heat, stir the cream cheese till melted. Add the remaining CHEESE ingredients and combine. Heat for 2 minutes, stirring frequently. Stir in corn and spinach. Sprinkle with the mozzarella cheese.

Pop skillet in the oven on the middle rack. Bake for 15 minutes or until cheese is bubbling around the sides and cheese is slightly golden brown. Remove from oven and sprinkle with bacon and green onions.

Serve with tortilla chips or crostini

Serves 4-6

Cowboy Caviar Dip

Cowboy Caviar Dip

1 can Rotel (reg or hot)
6 green onions (sliced)
2 cups shredded cheddar
1 cup each mayo and sour cream

Mix all together

Joe’s Crab Shack Crab Dip

Joe’s Crab Shack Crab Dip

Ingredients:
8 oz cream cheese, softened
½ cup mayonnaise
½ cup sour cream
1 teaspoon Worcestershire sauce
½ teaspoon Old Bay seasoning
1 teaspoon lemon juice
1 teaspoon hot sauce
1 cup lump crab meat
½ cup shredded cheddar cheese
¼ cup green onions, chopped
Instructions:
Preheat Oven: Set to 375°F (190°C).
Mix Ingredients: In a bowl, mix cream cheese, mayonnaise, sour cream, Worcestershire sauce, Old Bay, lemon juice, and hot sauce.
Add Crab & Cheese: Gently fold in crab meat and cheddar cheese.
Bake: Transfer to a baking dish and bake for 20 minutes until bubbly.
Serve: Sprinkle with green onions and serve warm with crackers or bread.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: ~350 Kcal per serving
Servings: 6

Pineapple Cheeseball

Ingredients:

2 packages of softened and room temperature cream cheese
1 can of crushed pineapple, drained very well
1/2 cup of chopped green onions
1/2 cup of chopped green pepper
1 tsp of seasoning salt
1 tsp of lemon pepper seasoning
2 cups of chopped pecans
Assorted crackers of your choice

Instructions:

In a large mixing bowl, beat the cream cheese until it becomes smooth and creamy.
Gently fold in the drained crushed pineapple, chopped green onions, and chopped green pepper. Mix everything together until well incorporated.
Add the seasoning salt and lemon pepper seasoning to the cream cheese mixture. Stir until the seasonings are evenly distributed.
Grab 1/2 cup of the chopped pecans and gently fold them into the cream cheese mixture.
Lay out a large sheet of plastic wrap on your work surface. Scoop the cream cheese mixture onto the center of the plastic wrap.
Using the plastic wrap, shape the cream cheese mixture into a ball. Wrap the plastic wrap tightly around the ball and refrigerate it overnight.
Just before serving, unwrap the chilled cheeseball and roll it in the remaining 1 1/2 cups of chopped pecans, making sure to coat the entire surface.
Carefully transfer the pecan-coated cheeseball to a serving plate. Surround it with an assortment of your favorite crackers.

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Pineapple Cheeseball

Ingredients:

Instructions:

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