French Dip Crescent Rolls

Ingredients

1 package refrigerated crescent roll dough

1/2 cup horseradish (more if desired)

1 package thinly sliced roast beef

4 slices provolone cheese, cut in half

3 cups water

4 cubes beef bouillon

1 teaspoon soy sauce

1/4 teaspoon garlic powder

1 tablespoon gravy thickener

Salt and pepper to taste

Directions

1) Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

2) Roll out crescent dough onto parchment paper and separate. Top each piece of dough with horseradish, roast beef and provolone cheese. Carefully roll dough into a crescent.

3) Bake for 12 minutes, or until golden brown.

4) While crescents bake, make your sauce. Bring water to a boil in a saucepan. Add beef bouillon, soy sauce, garlic powder and gravy thickener. Whisk together. Taste and add salt and pepper as necessary.

5) Serve crescent rolls with dipping sauce on the side and enjoy!

Buffalo Chicken Crescent Rolls

Ingredients

1 package refrigerated crescent roll dough

1/2 pound cooked chicken, shredded

1 cup buffalo sauce

Blue cheese sauce, for serving

Directions

1) Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

2) Roll out crescent dough onto parchment paper and separate.

3) In a bowl, combined shredded chicken and buffalo sauce. Top each piece of dough with chicken. Carefully roll dough into a crescent.

4) Bake for 12 minutes, or until golden brown.

5) Serve with blue cheese and enjoy!

Spinach Artichoke Crescent Rolls

Ingredients

1 package refrigerated crescent roll dough

1/2 cup marinara sauce

4 mozzarella sticks, cut in half

1/2 cup cooked chicken, shredded

8 ounces cream cheese

1 stick butter

16 ounces sour cream

1 1/2 cups grated Parmesan cheese

1/4 cup gruyere cheese

14 ounces artichoke hearts, chopped

10 ounces spinach, chopped

1 teaspoon minced garlic

Directions

1) Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

2) Roll out crescent dough onto parchment paper and separate. Top dough with marinara sauce, a piece of mozzarella and chicken. Carefully roll dough into a crescent.

3) Bake for 12 minutes, or until golden brown.

4) To make the sauce, combine cream cheese, butter and sour cream in a pot over medium high heat. Stir together until melted.

5) Stir in Parmesan cheese and gruyere. When melted, stir in artichoke hearts, spinach and garlic. Continue cooking until everything is combined and warmed.

6) Serve crescent rolls with warm spinach artichoke dip and enjoy!

Tags: Artichoke, buffalo chicken, crescent rolls, easy, French Dip, recipes, Spinach

Tags: Baked, dinner, pasta, recipes, Spinach

A Disney video of a kale-filled, roux-less “healthy gumbo” caused so much social media criticism on Sept. 13, that the clip has been removed from Facebook.

Per Buzzfeed, Louisianians apparently experienced one big, collective meltdown after the gumbo video, which was marketed along with Princess Tiana of the popular New Orleans-set movie, “The Princess and the Frog,” went viral.

The recipe isn’t just a “healthier” version of gumbo; it’s not gumbo at all. Can you imagine pizza without a crust? Or spaghetti and meatballs without the pasta? Would you call two buns with a pinch of relish in the middle a hot dog? No, no, no! And that’s why Disney’s recipe, which included kale and quinoa and axed an essential ingredient of gumbo — the roux — received such passionate backlash.

I can't believe Disney out here tryna tell y'all Tiana was putting Kale & Quinoa in a roux-less Gumbo.

— RK Jackson | Atlanta (@theerkj) September 14, 2016

Lie again and tell me Tiana was down in New Orleans putting kale in gumbo. https://t.co/QEgTgqxGAM

— sa da tay (@meagnacarta) September 13, 2016

I am 100% positive that the bible says eating gumbo made with kale and quinoa is a sin https://t.co/Pebm22xxvn

— molly ann (@mollyann17) September 13, 2016

I'm fairly certain Tiana is shaking her head and saying "That ain't MY gumbo, leave me outta this!" #gumbostrong https://t.co/NpGC6fdOB5

— emily b (@ebrooksb) September 13, 2016

Leave the gumbo to the experts next time, Disney.

Sources: Buzzfeed / Photo credit: Chris Granger via Smithsonian Mag

Tags: Disney, gumbo, kale, roux, Spinach

Ever wondered what life is like in outer space? How do astronauts eat, sleep and shower?

We wonder that too, and while we don’t have all the answers, we are pretty psyched to find out how it’s possible to cook in zero gravity, thanks to a video from Canadian astronaut and International Space Station Commander Chris Hadfield, uploaded to YouTube by VideosFromSpace.

In the video, Hadfield outlines how vacuum sealed dehydrated spinach turns from a very unappetizing dry brick to something that looks pretty decent and ready to eat in a matter of seconds, and it’s super cool.

In the beginning, Hadfield first picks out his vacuum-sealed bag of dehydrated greens, grabs it, and sends himself gliding through the space station towards the “kitchen,” also known as the rehydration station.

He attaches a little spout on the spinach bag to what he calls the “water distributor” and then selects the amount of water that he wants to come out so that he has just enough to moisten the spinach, but presumably not too much, or that would make it slimy and soggy.

When he pushes the button, we can see the water move into the bag, turning each bit of spinach it touches the signature bright, dark green color. It is oddly satisfying to watch the dark color spread through the formerly light, chalky green contents.

Once it is done, he squeezes the bag a couple times to make sure all of the spinach is well hydrated, and that’s it! All that’s left is for him to suck the spinach through the little spout in the bag.

Honestly, it doesn’t look half bad.

Source/Photo Credit: VideosFromSpace/YouTube

Tags: Astronauts, Space, Spinach, video