Day 90: Garlic Breadsticks

Day 90.

These breadsticks are made in the bread machine, and are super yummy!

Here's what you'll need.

3/4 cup warm milk PLUS 3 tablespoons warm milk
3 cups bread flour
3 1/2 tablespoons sugar
1 teaspoon salt
3 tablespoons butter
2 teaspoons active dry yeast
3 tablespoons olive oil
3 fresh garlic cloves, crushed
1/2 cup grated parmesan cheese
1 cup shredded mozzarella


Add the warm milk to pan. Add in the flour, milk, sugar and salt.


Dice the butter into four pieces.


Place one chunk of butter in each corner of the pan.


Make a small well for the yeast.


Set machine to dough setting.


After the dough cycle is finished, let the dough sit in machine for 15 minutes.


Knead well.


Place dough into a greased cookie sheet.


Spread the olive oil onto the dough.


Add the garlic and spread evenly.


Top with parmesan and mozzarella. I added some basil too.


Bake at 400* for 12-15 minutes or until light golden brown.


Cut into strips, and dip in pizza sauce.

**In the future, I would either use less fresh garlic or sub in garlic powder. The garlic was a little crunchy still. I think I may have gotten it on too thick, or put too much cheese over the top of it.**

Day 89: Meatball Potato Soup

Day 89.

This soup is one of our favorites. It's flavorful and hearty and great with some crusty bread.

Here's what you'll need.

5 or 6 potatoes
about 4 stalks of celery
about 4 carrots
1 package of Onion soup mix
1 big carton of chicken or beef broth
Frozen meatballs (Or homemade ones)
Salt
Pepper


Start by giving your potatoes a good scrub.


Dice them and place in a large stock pot.


Dice the carrot and celery too.


Place the soup mix in a container.


Add water to dissolve the mix.


Pour the mix into the pot and add meatballs. We usually add about 20-30 meatballs to the soup.


Add the carton of chicken stock, and enough water to cover mixture.


Cook for 30 minutes, or until meatballs are cooked through and potatoes are fork tender.

Day 88: Fruit and Yogurt Parfait

Day 88.

I love the fruit and yogurt parfaits from McDonalds, but hate having to buy something so simple. So here's my recipe for the homemade version.

Here's what you'll need.

Vanilla yogurt
Frozen blueberries
Strawberries
Granola


Get a container ready. I like to use small-ish storage containers with lids. That way I can make several of these babies at a time and store 'em in the fridge.


Plop in a couple of spoonfuls of yogurt.


Layer in strawberries. I like to use prefrozen ones, because they have a little big of juice with them.


Add in some blueberries.


Repeat the layers. If you're making several of these ahead, stop here. Otherwise the granola gets soggy. Package up the granola separately to keep it crunchy.


If you'll be eating this now, sprinkle on some granola.


Yumm-O!!

Day 87: Sweet Potato Fries

Day 87.

These sweet potato fries are a nice change up from regular fries. They're sweet, yet spicy and oh, so yummy!

Here's what you'll need.

Sweet potaotes (We use 3 potatoes for 4 people)
Olive oil
Pepper
Sea salt

Preheat oven to 400*


Peel the potatoes.


Chop the ends off of the potatoes, cut in half, then slice into fry shape.


Lay the fries out onto baking sheets. I use two pans because you don't want to crowd the potatoes on the pan. That will steam, not roast them.


Drizzle fries with olive oil and sprinkle with salt and pepper. Bake at 400* for 15 minutes, stir and bake for 15 more, until fries are soft and roasted.


Like this!

Day 86: Easy Mexican Rice

Day 86.

I like to make this rice as a side for tacos, fajitas or any other type of Mexican-influenced food. It takes a little while to make, but most of the time is taken baking this in the oven, so it isn't a dish you have to babysit.

Here's what you'll need.

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon cumin
1 cup uncooked white rice
1 3/4 cups chicken broth
1/4 cup tomato paste

Preheat oven to 350*


Heat the oil in a pan, and add in the garlic, stirring until fragrant.


Add the cumin and chili powder and cook for just about 30 seconds.


Add the chicken stock, rice and tomato paste.


Bring that to a boil.


Transfer to a 1 quart oven-proof dish.


Cover with a lid or aluminum foil.

Bake at 350* for 35-40 minutes, or until rice is tender and liquid is absorbed.


Fluff with a fork before serving.

Day 85: Chicken on the Beach in Cancun

Day 85.

This recipe is called Chicken on the Beach in Cancun because the inspiration for it came from two dishes at two different Mexican restaurants. One is called Chicken on the Beach, and the other is called Chicken Cancun. This is what I almost always order when we go to either place. I was craving it, so I decided to see if I could recreate it at home. I think I came pretty darn close!

Here's what you'll need.

1 lb. boneless, skinless chicken cut into bite sized pieces
Olive oil
Garlic salt
Black pepper
Gordo's cheese sauce. You can buy this at most Walmart stores. It's usually in the deli section. It comes in mild and hot. I usually buy mild. You'll need about half the package.


Heat some oil in a big skillet. Add the chicken and season with garlic salt and pepper. Cook through.


Once the chicken is cooked, remove it to a cutting board and dice/shred into smaller pieces.


Add to serving bowl.


Heat the cheese according to the directions. Give it a good stir. We'll use about half of the container.


Pour the cheese over the chicken.


Give it a good stir to combine.


This is how I like to serve it. On a tortilla with rice, lettuce, tomatoes and cheese.

I'll have a really yummy and easy Mexican rice recipe for you tomorrow. :)