Wow, it’s been a while, hasn’t it. I guess sometimes you need to take a break from something in order to get back to really enjoying it.
I think that is kind of how I am feeling about Blogging. It was something I jumped into…which is awesome, but maybe I went too fast. I am going to take my time, this time, and really think about what I want to share, and not feel like I have to blog every day, about something fantastic that I just made. ‘Cause sometimes, you just have to run to get pizza for dinner…or make PB&J. And that’s ok!
I am super excited, though, to write about our year…things that happen, and yummy food I experiment with…and I hope you enjoy.
Today, I want to share a recipe I have wanted to try for a while, but never did. I LOVE Chili’s restaurant. It is seriously one of my favorite places to eat. I have attempted a few different recipes…and REALLY succeeded on a couple, one of which is the Southwestern Eggrolls.
These delicious eggrolls come, perfectly crispy, with a delicious avocado ranch dipping sauce. To. Die. For. They were a little bit scary to try, which is why it took me so long to do so, but they were SO worth the wait. When we sat down and took our first bite, Philip looked at me, and was actually speechless for a few seconds! That’s how you know they are yummy!
I got the recipe from this site and decided to go for it! I made a couple of changes but it was pretty much exactly the same.
Oh yea, that’s me…getting ready to fry up the eggrolls! You can never be too prepared…right?
1 Cup cooked, diced chicken