Cold Veggie Pizza

This appetizer is always a hit at parties. It is so quick and easy to make and there are so many options when it comes to the toppings!


1 8oz package of crescent rolls
1 8oz package of cream cheese
1 packet of dry ranch dressing mix
2 tbsp sour cream
2 cups of a mixture of raw veggies (I used carrots, broccoli and red pepper)

Roll out the crescent rolls like a pizza crust onto a baking sheet. Cooking according to the package directions on the rolls. Let it cool. Mix together the cream cheese, half of the ranch dressing packet and the sour cream. When the crust is cool, spread the mixture over the crust. Top the cream cheese mixture with the veggies. Chill for about an hour.  Cut into small squares to serve.

Adapted from Allrecipes.com

Spiced Almonds

Hi everyone! My name is Jess and I blog over at Flying on Jess Fuel. I was lucky enough to meet 2 of the 3 Fly Girls when my own pilot and I were stationed with them. I was so excited when they started Fly Girls, since I'm always looking for new inspiration in the kitchen! I think the Fly Girls would agree that pilots can be some HUNGRY men. I know mine is snacking nonstop. In an effort to cut down on the chips and other junk food in our house, I try to make snacks that are healthier, but still tasty. These almonds are easy, delicious, and a lot better for you than chips! They are perfect for satisfying a crunchy, salty and/or sweet craving. You can definitely experiment with different flavors and spices, too.

Parmesan-Herb Almonds

3/4 cup grated Parmesan cheese

1 tbsp Italian herb seasoning

1 1/2 tsp garlic powder

1/2 tsp paprika

2 egg whites

2 cups whole almonds, roasted

Preheat oven to 325 degrees. In a small bowl, mix all ingredients except egg whites and almonds. In large bowl, whisk egg whites until they begin to form soft peaks and are opaque. Add almonds and toss to coat. Add cheese mixture and toss gently to coat evenly. Coat a baking sheet with nonstick spray (or line with a silpat). Arrange almonds on baking sheet in single layer. Bake 15 minutes. Gently toss almonds and arrange again in single layer. Continue to bake 15 minutes longer and toss again. Turn off oven. Leave almonds in oven with door cracked open 20 minutes. Remove from oven and cool completely. Store in airtight container up to one week.

Sweet 'n Spicy Roasted Almonds

1 egg white

1 tbsp water

3 cups raw unsalted almonds

1/4 cup sugar

2 tsp ground cumin

1 tsp ground coriander

2 tsp coarse salt

1 1/2 tsp cayenne pepper

Preheat oven to 275 degrees. Line a sided sheet pan with parchment paper. Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer almonds to a strainer and toss gently to drain excess egg white. Stir together sugar, cumin, coriander, salt and cayenne. Add almonds and toss to coat thoroughly. Spread almonds on the sheet pan in a single layer. Bake for 30 minutes. Gently stir almonds. Reduce the oven temperature to 200 degrees and continue to bake for another 30 minutes, until almonds are dry and nicely toasted. Set aside to cool completely, about 15 minutes.

Both recipes adapted from California Almonds.

DIY Canvas Map

I love maps. We have two map lamp shades in our living room and are lacking any wall art. Part of the reason is because we will be moving sometime this spring but I was wanting to add something to the walls. I wanted it to be map related so I search online for a cheap map and surprisingly was able to get this map for .18 cents plus 3.99 shipping. Perfect for this project.

Supplies:
24 by 36 Map
6 12 by 12 Canvases
Coordinating Acrylic Paint
Foam Brush
Spray Adhesive
Cutting board, Ruler, & Rotary Cutter


1. Paint sides and edges of all six canvases using a paint color that coordinates with your map. Allow to dry.

 2. While paint is drying, measure and cut map into 6 12 by 12 pieces using a cutting map, ruler and rotary cutter.

 

3. Spray canvas top with spray adhesive and carefully apply map piece to canvas, pressing down as you go. Repeat with 5 additional canvases. Allow to dry. 

4. Hang in your living room or another place in your house to enjoy. 

(I didn't measure very well and my spacing isn't perfect but since we will be moving soon, it didn't really matter)

Enchilada Soup

1 small onion, chopped
1 green pepper, chopped
1 tsp. olive oil
2 cans enchilada sauce (red)
2 cups chicken broth, divided
1/4 cup flour 
1 can fiesta corn, drained
1 can black beans, drained and rinsed
2 cups milk
1 tsp. cumin
1/8 tsp. chili powder
1/8 tsp. cayenne pepper
2 chicken breasts, cooked and shredded
1 cup Mexican cheese, shredded

1. In large pot, saute onions and green peppers in olive oil until tender.Once tender, add enchilada sauce, 1 cup chicken broth, corn, black beans, milk, cumin, chili powder and cayenne pepper.

2. With remaining chicken broth, whisk in flour. Once combined add to pot and bring to a boil.

3. Add in shredded chicken and simmer for 15-20 minutes. With 5 minutes remaining stir in Mexican cheese.

4. Serve with crushed tortilla chips.

Breakfast Casserole

Looking to feed a crowd? This simple casserole is a delicious, cost-effective way to feed a crew and is versatile enough to suit to your tastes.

4 slices sandwich bread or 8 slices French bread 

12 to 16 ounces bacon, sausage, or Canadian bacon, cooked and diced or crumbled

2 cups shredded cheddar cheese

6 eggs, beaten

2 cups milk

1 teaspoon mustard

1 tsp paprika

Grease the bottom of a 9"x13" pan. Tear up bread into cubes and place in the bottom of the pan. Sprinkle cooked, diced meat over bread pieces. Sprinkle cheddar cheese over the meat. Mix eggs, milk and mustard together; pour over casserole.

Bake at 350° for 35 to 40 minutes.

Chicken and Broccoli

This recipe is from Betty Crocker and it is very simple and helps satisfy a Chinese food craving!


2 teaspoons canola oil                                           
1 lb boneless skinless chicken breasts, cut into 1-inch pieces                                           
1 teaspoon finely chopped ginger root  
2 cups fresh broccoli florets                                   
1 cup reduced-sodium chicken broth (from 32-oz carton)                                     
1/8 teaspoon crushed red pepper flakes
3 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch                                                                                           Notice the lack of veggies on Fly Boy's plate!
1 teaspoon sugar
2 medium green onions, sliced ( I omitted)
3 cups hot cooked  rice 

Brown chicken and ginger root in the canola oil. Add half of a cup of the broth and the broccoli and cook until chicken is done. In a separate bowl mix together the rest of the broth, red pepper, soy sauce, vinegar ,cornstarch and sugar. Add this mixture to the chicken and broccoli and stir until thick. Add green onions with the sauce, if desired. Serve with hot rice.

Original recipe from: Betty Crocker

Garlic & Herb Chicken with Lemon-Dill Couscous

Simplicity is the name of the game in this flavorful, elegant, and inexpensive meal.

Chicken: 

2-3 boneless, skinless chicken breasts

½ cup grated parmesan cheese

1 envelope garlic & herb salad dressing mix

Couscous:

1 box couscous

3 ¼ T. lemon juice

½ tsp. dill weed

In a large, resealable plastic bag, combine parmesan and dressing mix. Add chicken to the bag and toss to coat. Place chicken in a greased 8-in. square baking dish and bake, uncovered, at 400 degrees for 20-25 minutes.

Meanwhile, cook couscous according to package directions, omitting the oil or butter. Before covering the couscous, add lemon juice and dill. Cover and remove from heat; let stand 5 minutes. Fluff with a fork. Serve chicken atop a bed of couscous.