Ok, so I know its boring to talk about the weather and whatever but I don’t care, this weather is making me SO FREAKIN’ happy! Every time I step out my door I just close my eyes, take a look at the sky and take in a deep breath of warm air. Summer is almost here and I can’t WAIT! Summer is why we live in this great little beach community, I just wish it lasted longer! Anyways, I hope you all had great weekends as well, how could you not with the sun shining and 80 degree weather?
So in case you missed my last Stubbs BBQ post, I’ve been lucky enough to partner with them for some recipe creation this year. They just send me the product and its my job to get busy in the kitchen.
I made some baked turkey egg rolls last year that came out really good so I’ve been wanting to revisit them and come up with a new creative version. I thought it could be really delicious to give them a try with some shredded chicken, and avocado and a creamy bbq dipping sauce. Well, I guess I thought right, holy yum!
I’ve been using Stubb’s BBQ sauce for a while and I’ve always bought their original flavor but this time I tried out the Smokey Mesquite. Holy Moly that stuff was SO GOOD! It might be my new favorite go-to sauce when I make ribs and pulled pork in the summer. I kept accidentally spilling it so I could lick my fingers. Whoops!
I made the shredded chicken for the egg rolls using my slow cooker. I would suggest you throw as much chicken as you can in there, you’re going to want some leftovers for sandwiches. Simply line the slow cooker with a layer of onions, place the chicken on top, pour on the bbq sauce and let the slow cooker do its thang. If you don’t have a slow cooker or don’t have the time, you can boil the chicken on the stovetop in some chicken broth for about 30 minutes or until cooked through and then toss with the sauce after shredding.
This recipe is seriously easy, the only thing that will take a little time is assembly. Just set up a little assembly line for yourself and it will go quickly. I folded in the straight sides but you could also fold in the corners if you prefer.
If you’re feeling a little naughty and want to go all-out you can go ahead and fry the egg rolls, I’m sure they wold be ridiculous. I baked them so they could stay on the healthy side. The texture isn’t quite the same as the fried egg rolls you get in a restaurant but they are still crispy and the filling is delicious and the sauce is out of this world. It is seriously so simple but just mixing a little sour cream and bbq sauce together is like WOAH. Next time I made pulled pork I might need to serve it with this creamy bbq sauce. You can also drizzle it on top if you want to get messy (we’re talking bbq here, why not bring out the stack of napkins?)
Hope you guys love these as much as we did! Happy Eating! BBQ Season has arrived!!!
WHAT MAKES ME HAPPY:
Getting back to golfing!
I played my first round of golf this year on Sunday. It was such a picture-perfect day and its so relaxing to get out there. You forget about all the stresses of work and life while being active and enjoying the sunshine!