There’s a Rolling Stones song that goes, “You can’t always get what you want, but if you try sometimes, you just might find, you get what you need.” Apparently, what I need is change, because several articles have come across my path lately about risk-taking. They say (whoever “they” are) that people who take risks are happier and more content than people who don’t. This has had me thinking about my life. If you know me, you know I am not much of a risk-taker. While I wouldn’t consider myself unhappy, I do play it safe most of the time. That being said, when I look back on the risks I have taken, whether I have failed or succeeded, they have definitely made me happier. I don’t regret those times I’ve taken a chance and done something out of the ordinary for me, emphasis on “for me”. What I consider risky, someone else might consider to be extremely safe, but what matters is that it is me that is taking the chance. I am both responsible and culpable, putting myself out there in a way that is out of my comfort zone. For what seems like years, I have been living my life close to the vest, not risking very much. I live my life day by day, getting by, but still feeling disappointed at what I do not have and who I have yet to become. I think it’s time for a change. I’m not sure what that looks like yet and it may be months down the road, but, if you’ll pardon the metaphor, it’s time to put the ball in motion.
I love the taste of buffalo wings, I just don’t like to get them all over my fingers. These Buffalo Chicken Cups are the perfect answer for that problem. They have quite a bite to them, but the cheeses tend to balance it out a bit.
Buffalo Chicken Cups
[adapted from Gimme Some Oven]
2 boneless, skinless chicken breasts
olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
12 egg roll or wonton wrappers*
1 tablespoon butter, melted
1/4 cup Tapatío Salsa Picante sauce
4 ounces cream cheese
1/2 cup crumbled blue cheese
3 green onions, chopped
*If you are using wonton wrappers they may be a bit small. I trimmed just a bit off of the egg roll wrappers so they would fit properly.
Preheat the oven to 350°F. Brush the chicken with olive oil and sprinkle each with smoked paprika and chili powder. Bake for 20-30 minutes until cooked through. Remove the chicken and shred.
Fit each egg roll wrapper into a muffin cup, pressing them into the sides and opening up the edges. Bake them for 5 minutes until they are lightly browned.
Mix together the hot sauce and melted butter. Add it to the chicken and coat well.
Fill each cup with about a teaspoon of cream cheese, some of the chicken, and then a few crumbles of the blue cheese. Return them to the oven and bake for another 5 or 10 minutes. Top them with the chopped green onions and serve.
