Easy Homemade Breadsticks

Quick and easy homemade Breadsticks made right in your own kitchen! Choose your seasoning topping and you’ll feel like you’re running your own restaurant!

While breadsticks are often associated with Italian food, I can’t really think of a single recipe that wouldn’t be made better by a warm breadstick. Consider enjoying these with Chicken Cordon Bleu or Slow Cooker Creamy Ranch Pork Chops.

What I LOVE about this recipe:

  • Light and airy: The breadstick dough bakes up so fluffy and soft, better than anything from the store.
  • Adaptable: You can make these breadsticks into homemade Olive Garden breadsticks (see below) or I have several other ideas for toppings and dipping sauces, listed below in the post.
  • Freezer friendly: You can freeze the dough before baking, or the baked breadsticks (see instructions below).

How to Make Breadsticks:

1. Proof yeast: Add warm water, yeast and sugar to the bowl of a stand mixer and stir gently. Rest for 5 minutes. The yeast should lightly foam on top. If it doesn’t, the yeast may not be fresh. (If using Instant yeast, skip this step and add all of the ingredients to the bowl.)

2. Make dough: Add 1 1/2 cups flour, salt and vegetable oil and mix on medium speed, to combine. Add another 1 1/2 cups flour. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch. Add remaining 1/4 cup of flour, only if needed. Knead mixture for 5-7 minutes.

A bowl with proofing yeast next to a mixer kneading breadstick dough.

3. Let rise: Transfer dough to a large, greased bowl and cover tightly with plastic wrap. Allow to rest until double in size, about 1.5 hours.

Two process photos for breadstick dough rising in a bowl.

4. Shape breadsticks: Once risen, punch dough down and divide it into 12 equal parts. Roll each piece of dough into a 9 inch rope and transfer to a greased cookie sheet.

5. Second rise.  Cover and allow to rise again for 1 hour.

6. Bake breadsticks at 425 degrees F for 10-12 minutes. Remove from oven, brush tops with butter and transfer to a wire cooling rack.

Rolled breadstick dough on a baking sheet then a photo of the baked breadsticks on the baking sheet.

7. Serve warm. Store in an airtight container, or in the freezer.

Breadstick Toppings and Variations:

  • Garlic Butter topping (Olive Garden style): combine 2 Tablespoons salted butter and 1/4 teaspoon garlic powder. Mix and spread over warm breadsticks from the oven.
  • Cheesy Breadsticks: After rolling out the breadstick dough and placing on a baking sheet, spread the uncooked breadsticks with melted butter. Sprinkle 1/2 cup finely shredded cheese on top (I like to use 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese). Cover, rise, and bake as directed.
  • Little Caesars Crazy Bread: top with garlic butter (above) and sprinkle parmesan cheese on top
  • Cinnamon Sugar Breadsticks: After rolling out dough and placing on a baking sheet, spread the uncooked breadsticks with 2 Tablespoons melted butter. Combine 1/4 cup granulated sugar and 1 1/2 teaspoons of cinnamon sugar and sprinkle over breadsticks. Cover, rise, and bake as directed.
  • Dipping sauce: Marinara sauce, ranch, Vanilla glaze, or Balsamic Bread Dip
  • Gluten-free breadsticks: Substitute gluten free baking flour cup for cup.  This will slightly alter the texture of the breadsticks/
  • Vegan breadsticks: These breadsticks are vegan by nature.  Use vegan oil and substitute vegan butter for topping the breadsticks.

A stack of breadsticks with garlic butter on the side.

Make ahead and Freezing Instructions:

To freeze the breadstick dough: Make the recipe to step 5, allowing the dough to rise once, punching down, and shaping it into breadsticks.  Before the second rise, spray a piece of plastic wrap and place it lightly over the dough.  Place the cookie sheet into the freezer and flash freeze the dough for 1 hour.  Once frozen, place breadstick dough into a freezer safe ziplock and freeze for up to 3 months. Thaw in the refrigerator overnight (for at least 12 hours).  When ready to bake, place frozen dough on a cookie sheet and allow to sit at room temperature for 30 minutes.  Continue with step 6 of the recipe.

Freezing baked breadsticks: Allow to cool completely and store breadsticks in a freezer safe bag or container for up to 2 months.  Thaw at room temperature or gently warm in oven or microwave.

Breadsticks pair perfectly with Italian food!

  • Spaghetti
  • Penne Arrabbiata
  • Shrimp Scampi
  • Chicken Piccata
  • Chicken Parmesan

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Long thin homemade breadsticks in a basket.

Print

Easy Homemade Breadsticks

You can make light and fluffy breadsticks, as good as Olive Garden’s, right from your own kitchen! They’re are easy to make, soft and fluffy!
Course Side Dish, Snack
Cuisine American, Italian
Prep Time 2 hours 40 minutes
Cook Time 10 minutes
Total Time 2 hours 50 minutes
Servings 12 breadsticks
Calories 172kcal
Author Lauren Allen

Ingredients

  • 1 1/3 cups warm water
  • 1 1/2 teaspoons active dry yeast
  • 2 Tablespoons granulated sugar
  • 3 – 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 3 Tablespoons oil (vegetable or canola oil), or melted butter
  • butter, for brushing on rolls

Instructions

  • Add warm water, yeast and sugar to the bowl of a stand mixer and stir gently. Rest for 5 minutes. The yeast should lightly foam on top. If it doesn’t, the yeast may not be fresh. (If using Instant Yeast, skip this step and add the yeast, water and sugar with the rest of the ingredients).
  • Add 1 1/2 cups flour, salt and vegetable oil and mix on medium speed, to combine.
  • Add 1 1/2 cups flour, salt and vegetable oil and mix on medium speed, to combine. Add another 1 1/2 cups flour. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch. Add remaining 1/4 cup of flour, only if needed. Knead mixture for 5-7 minutes. 
  • Transfer dough to a large, greased bowl and cover tightly with plastic wrap. Allow to rest until double in size, about 1.5 hours.
  • Once risen, punch dough down and divide it into 12 equal parts. Roll each piece of dough into a 9 inch rope and transfer to a greased cookie sheet. Cover with plastic wrap and let rise again for 1 hour.
  • Bake breadsticks at 425 degrees F for 10-12 minutes. Remove from oven, brush tops with butter and transfer to a wire cooling rack.
  • Serve warm. Store in a airtight container, or in the freezer.

Notes

Garlic Butter topping (Olive Garden style): combine 2 Tablespoons salted butter and 1/4 teaspoon garlic powder. Mix and spread over warm breadsticks from the oven.

Cheesy Breadsticks: After rolling out dough and placing on a baking sheet, spread the uncooked breadsticks with melted butter. Sprinkle 1/2 cup finely shredded cheese on top (I like to use 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese). Cover, rise, and bake as directed. 

Little Caesars Crazy Bread: top with garlic butter (above) and sprinkle parmesan cheese on top

Cinnamon Sugar Breadsticks: After rolling out dough and placing on a baking sheet, spread the uncooked breadsticks with 2 Tablespoons melted butter. Combine 1/4 cup granulated sugar and 1 1/2 teaspoons of cinnamon sugar and sprinkle over breadsticks. Cover, rise, and bake as directed. 

Dipping Sauce Ideas: Marinara sauce, Ranch, Vanilla glaze, or Balsamic Bread Dip

To freeze the breadstick dough: Make the recipe to step 5, allowing the dough to rise once, punching down, and shaping it into breadsticks.  Before the second rise, spray a piece of plastic wrap and place it lightly over the dough.  Place the cookie sheet into the freezer and flash freeze the dough for 1 hour.  Once frozen, place breadstick dough into a freezer safe ziplock and freeze for up to 3 months. Thaw in the refrigerator overnight (for at least 12 hours).  When ready to bake, place frozen dough on a cookie sheet and allow to sit at room temperature for 30 minutes.  Continue with step 6 of the recipe.

Freezing baked breadsticks: Allow to cool completely and store breadsticks in a freezer safe bag or container for up to 2 months.  Thaw at room temperature or gently warm in oven or microwave.

Nutrition

Calories: 172kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 405mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Calcium: 5mg | Iron: 1.5mg

*I originally shared this post September 2014. Updated April 2020 with process photos and freezing instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Easy Homemade Breadsticks appeared first on Tastes Better From Scratch.

How to Freeze Green Onions

I use green onions a lot in my cooking. I find they offer a great pop of freshness, flavor, and color to recipes, making them the perfect final touch to just about everything. The problem is, you can’t just buy one or two green onions, and they tend to wilt rather quickly in the refrigerator. Now that we’re all stuck at home and not going to the grocery quite as often, I wanted to offer some solutions for keeping green onions on hand without having them go to waste. Below you’ll find tips for keeping green onions fresh in the refrigerator and a quick tutorial on how to freeze green onions for longer storage.

How to Store and Freeze Green Onions

How to Shop for Green Onions

Before we even get to how to keep your green onions fresh, it’s important to make sure your green onions are fresh when you buy them. If they’re already on the way out before you take them home, you’ll only get 2-3 days out of them once they’re in your fridge.

Look for green onions that are firm (the green ends don’t flop over easily) and they aren’t broken or torn. I also tend to get a much longer storage life out of green onions that are sold unwrapped (just held together with a rubber band) than those that come in a sealed plastic bag. This is probably because the unwrapped green onions are allowed to breathe and absorb moisture from the misters on the produce wall.

How to Store Green Onions in the Refrigerator

Green onions need moisture to stay fresh. You’ll get the most life out of the green onions if you place the root end in a glass or jar with 1-2 inches of water. Placing a loose plastic bag (like a produce bag from the grocery store) over the tops will also help reduce evaporation from the high amount of air circulating through the refrigerator. But do not close off or secure the bag to prevent air flow. Depending on how fresh the green onions were when purchased, this method can extend the life of your green onions for a week or more.

Sliced green onion on a cutting board with a chef's knife and mason jar on the side

When to Freeze vs. Refrigerate Green Onions

If you have simply bought more green onions than you know you’ll be able to use within a week, then it’s a good idea to freeze some for later. Make sure to freeze the green onions as close to purchase as possible. You want to freeze them while they’re still fresh.

While I still prefer fresh green onions over frozen, having frozen green onions on hand is far better than having none at all. So when in doubt, freeze half of the bunch you buy just in case.

 
Frozen sliced green onion pouring out of a mason jar

Print

How to Freeze Green Onions

Learn how to store and freeze green onions to reduce waste, save money, and always have fresh green onions on hand for cooking!
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Author Beth – Budget Bytes

Equipment

  • Jelly Jars
  • White Cutting Boards
  • Chef’s Knife

Ingredients

  • 1 bunch green onions

Instructions

  • Rinse the green onions well, then pat dry with a paper towel or clean, lint-free dish towel.
  • Slice the green onions.
  • Place the sliced green onions in a jar, freezer bag, or other air-tight, freezer safe container. Close the container tightly to prevent air flow.
  • Freeze the green onions for 3-4 months. To use, simply sprinkle the frozen green onions over your meal. The green onions will thaw within seconds and be ready to eat.

Need recipe ideas for your green onions? Scroll down to see my favorites…

Frozen sliced green onion pouring out of a mason jar

What Should I Make with Green Onions?

As I mentioned above, I use green onions on just about everything. Here are a few of my favorite ways to use green onions:

  • On eggs – Ultimate Southwest Scrambled Eggs, Green Chile Migas
  • Vegetable Salads – Cumin Lime Coleslaw, Sesame Slaw, Thai Cucumber Salad, Broccoli Cheddar Chicken Salad
  • Protein Salads – Curry Chicken Salad, Tuna and White Bean Salad, Smoky Quinoa and Black Bean Salad, Sriracha Egg Salad, Sesame Tuna Salad, Scallion Herb Chickpea Salad
  • Soups – Hot & Sour Vegetable Soup, Vegan Creamy Mushroom Ramen, Easy Homemade Egg Drop Soup
  • Stir Fry – Beef & Cabbage Stir Fry, Hoisin Stir Fry Bowls with Peanut Sauce, Crunchy Chicken Ramen Stir Fry
  • Noodles – Garlic Noodles, Spicy Dragon Noodles, Stir Fry Beef Noodles, Mushroom and Broccoli Stir Fry Noodles, Lime Shrimp Dragon Noodles, Cajun Cabbage and Noodles
  • Skillet Meals – Creamy Spinach and Sausage Pasta, Southwest Chicken Skillet, Chorizo Sweet Potato Skillet, One Pot Teriyaki Chicken and Rice
  • Bowl Meals – Slow Cooker Taco Chicken Bowls, Sweet n’ Spicy Chicken Bowls, Poor Man’s Burrito Bowls, Loaded Mashed Potato Bowls
  • Pasta – Pastalaya, Blackened Shrimp Pasta, Skillet Cheeseburger Pasta, One Pot Creamy Cajun Chicken Pasta

Fresh sliced green onions in a jar

The post How to Freeze Green Onions appeared first on Budget Bytes.

Baked Cream Cheese Chicken Taquitos

Cream cheese chicken taquitos are filled with a tender chicken mixture with cheese sprinkled over top then rolled in a flour tortilla and baked to perfection. These taquitos are a family favorite!

Similar to baked chicken tacos these taquitos are simple to make and won’t last long! It is a Mexican dish that everyone will love.

Chicken taquitos stacked on top of each other on a plate.

Baked Cream Cheese Chicken Taquitos

I have had to get pretty creative with lunches for my boys since they have been home during the summer. It is so easy to just send them to school and not have to worry about what we are going to eat for lunch. And I know that we all are so excited to get back to Utah and get back to school, friends and family. I saw an idea for baked taquitos on pinterest and I knew that my boys would love them!

Sure enough! They gobbled these bad boys up. The cream cheese chicken was awesome inside of these and gave them amazing flavor. They were creamy and absolutely delish! I love recipes that become an instant favorite. I will take baking over frying any day and it gave the outside a yummy crunch. We absolutely loved these things. They are going to be made a lot at our house and make a perfect lunch or dinner!

What are Taquitos?

Taquitos are a favorite Mexican dish that can be an appetizer, snack or main meal for dinner. Fill a small tortilla with meat and cheese then tightly rolled it up. Once it is rolled up, it is traditionally deep fried but they can be baked too.

Baked Chicken Taquitos Ingredients:

This is a recipe that I love! It is quick and easy to make plus it has pantry staple ingredients that are already in the kitchen. Mix them all together and the chicken filling is complete.

  • Chicken: Cooked and shredded chicken that can be already pre-cooked or cooked the same day.
  • Cream Cheese: This will be softened to add to the chicken mixture.
  • Salsa: Any salsa that is preferred will taste delicious. My restaurant style salsa is a favorite.
  • Cumin: A dry and earthy seasoning adds to this chicken mixture.
  • Chili Powder: Hint of spice from the chili powder can be omitted or left in.
  • Garlic Powder: I love the flavoring of garlic in my dishes.
  • Salt: Just a pinch!
  • Green Onion: Always a flavorful texture and color. 
  • Cilantro: This brings out an authentic Mexican flavor.
  • Lime Juice: Squeeze the lime juice over top the chicken mixture.
  • Colby Jack Cheese: The cheese is melted down in the filling when being baked.
  • Flour Tortillas: Small ones are best. Homemade tortillas are my favorite to make!

How to Make Homemade Chicken Taquitos:

Let’s make some taquitos! These homemade baked chicken taquitos are just simple to prepare and baked within minutes. They are filled with chicken mixture and then tightly rolled up making these taquitos a family favorite for sure.

  1. Prepare baking sheet: Preheat oven to 425 and prepare a baking sheet by lining it with foil and spraying it with cooking spray. Set aside.
  2. Combine filling ingredients: Soften the cream cheese in the microwave for about 15-20 seconds. In a mixing bowl, combine cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, colby jack cheese, green onions, and cilantro. Stir until combined well.
  3. Fill tortillas: Add about 3 Tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla. Roll it up and place it seam side down on the baking sheet. Repeat with each one and place about 1 inch apart not touching each other on baking sheet.
  4. Bake until brown and serve: Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!

The process of making chicken taquitos. First photo on the left hand corner is all the filling ingredients in one glass bowl, The upper righthand corner is the chicken filling mixed together then laid in the flour tortilla in the middle. The bottom left hand corner the tortilla is being rolled up. The bottom right hand corner the rolled up tortillas are being sprayed on top.

Make a Complete Meal with Chicken Taquitos:

Another great thing about this taquitos recipe is it can be an appetizer, dinner time or even as a snack for after school. There are so many possibilities that are endless with these homemade chicken taquitos.

  • Mexican Rice
  • Homemade Salsa
  • Chicken Enchilada Pasta

Cream cheese chicken taquitos are stacked on top of each other with lime wedges as a garnish.

Can you make these baked taquitos ahead of time?

Yes! Make this recipe as easy as you would like or more on the homemade side. These baked chicken taquitos are simple and one you will want to make over and over again.

  • Chicken: Make this a day ahead of time or use a pre-shredded chicken for the chicken ingredient.
  • Salsa: Pick your favorite salsa to make or have from the store.
  • Chicken mixture: Mix all the ingredients together and store in an airtight container for 24 hours long in the refrigerator.
  • Tortillas: Any flour tortilla will work for this. Homemade or store bought.

Storing Taquitos:

Being a busy mom and family having these already made up and letting the kids warm them up on their own when they are ready to enjoy makes this even easier. These are a great freezer meal as well as make ahead meal.

  • Refrigerator: Once cooked place in the refrigerator for in an airtight container or ziplock bag for 3 to 5 days. Reheating when desired.
  • Can you freeze taquitos? Yes, luckily the cream cheese and chicken mix freezes well. Place the already cooked chicken taquitos in a ziplock bag. These will stay frozen for up to 3 months long.
  • Reheating: When ready to reheat, place on a sprayed baking sheet frozen and bake at 400 degrees Fahrenheit for 15 to 20 minutes or until baked. Microwave is also another option that is much quicker.

Cream cheese chicken taquito is being dipped in a red salsa.

Enjoy More Taquito Recipes:

  • Baked Sausage, Spinach and Egg Breakfast Taquitos
  • Baked Honey Lime Chicken Taquitos
  • Skinny Baked Cream Cheese Taquitos
  • Baked Buffalo Ranch Chicken Taquitos

Print

Baked Cream Cheese Chicken Taquitos

A delicious baked taquito with a cream cheese chicken inside that the entire family will love!
Course Dinner, Main Course
Cuisine Mexican
Keyword baked cream cheese chicken taquitos, chicken taquitos, Taquitos Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 239kcal
Author Alyssa Rivers

Ingredients

  • 2 cups chicken cooked and shredded
  • 4 oz cream cheese
  • 1/3 cup salsa
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 Tablespoon green onion finely chopped
  • 2 Tablespoons Cilantro finely chopped
  • 1 Tablespoon Lime Juice
  • 1 Cup Colby Jack Cheese
  • 8-10 small flour tortillas

Instructions

  • Preheat oven to 425 and prepare a baking sheet by lining it with foil and spraying it with cooking spray. Set aside.
  • Soften the cream cheese in the microwave for about 15-20 seconds. In a mixing bowl, combine cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, colby jack cheese, green onions, and cilantro. Stir until combined well.
  • Add about 3 Tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla. Roll it up and place it seam side down on the baking sheet. Repeat with each one and place about 1 inch apart not touching each other on baking sheet.
  • Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!

Notes

Updated on April 7, 2020

Originally Posted on: July 31, 2014

Nutrition

Calories: 239kcal | Carbohydrates: 18g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 514mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 1mg

My Shout! FAQ

This post contains answers to Frequently Asked Questions for the My Shout! fundraiser arranged by me, Nagi from Recipetin Eats, to provide meals to Sydney frontline healthcare workers during the COVID-19 pandemic and provide some much needed revenue into our hospitality industry.

FAQ

Where does my money go?

100% of the money raised goes directly to purchasing meals and nourishing snacks for COVID-19 frontline workers in Sydney hospitals from local businesses, including restaurants, cafes, catering companies and bakeries.

Overheads and costs associated with running this project, including people resources, will be borne by me.

How do you know the food is safe?

All businesses providing the meals or any other food will be required to meet mandatory Australian food safety standards (HACCP and Food Safety Supervisors) as well the higher sanitisation standards plus social distancing requirements required in today’s COVID-19 environment.

In addition, the acceptance of food is being vetted by appropriate authorities at each hospital, including an approval process for each food provider.

Food will be prepared fresh on the day of delivery, and will be suitable for reheating and/or freezing (reheating will provide extra food safety precaution).

Disclaimer: While both myself and my suppliers will undertake to do everything we can to ensure food safety, we cannot provide any guarantees. That would be impossible even in the best of times.

Who is preparing the meals?

At this time, food for My Shout! is only being purchased from two sources which have been pre-approved by hospitals, both of which I know personally:

  1. Baptiste and Wilson – for meals, a Sydney catering company run by a chef and cook (both of whom are trained Food Safety Supervisors); and
  2. Bowan Island Bakery – a well known HACCP Australian food safety certified bakery that sells baked goods across Sydney through 3 locations and city-wide Harris Farms stores. Baked goods are cooked in a central bakery located in Chatswood.

This list will be expanded as demand and funding allows, with a rigorous screening process (by both myself and each hospital in accordance with their respective policies before they accept food).

Restaurants and other meal suppliers, please complete this form to participate

How much do the meals cost?

The meals will be $10 or less per head, sold at or below cost.

Snacks will be procured at the best possible price, no higher than wholesale. Freshly baked muffins trumps chocolate bars and chips, but I will resort to the latter where hospital policy only permits manufactured foods.

What type of meals are being provided?

Here is a sample – this weeks’ Baptiste and Wilson menu:

  • MONDAY: Pork Tenderloin with Fennel, Carrot and Mustard Jus
  • TUESDAY: Chicken Adobo, Smoky Potato, Cauliflower and Kale
  • WEDNESDAY: Middle Eastern Lamb Shanks with Turmeric Rice
  • THURSDAY: Pork Shoulder Roast, Green Beans and Sweet Potato Wedges
  • FRIDAY: Potato and Eggplant Rogan Josh with Rice

Not bad, hmm? I feel like our healthcare workers deserve amazing food!

(PS If you’re wondering how on earth they can provide such amazing meals at such a low price, the answer is that they are providing it at ingredients cost only. Their time, delivery, kitchen space cost etc – everything else is being donated for free. They are amazing.)

Why bother with snacks?

Because hospital policies around food acceptance is becoming tighter, with many no longer accepting homemade goods from caring citizens. Some hospitals have a strict no food unless wrapped in heat seal packaging policy (eg muesli bars, chips), thus making it impossible to provide meals to healthcare workers, whether homemade or made by restaurants.

Which hospitals and healthcare workers are getting the meals?

The free meals and snacks will be on offer to all Sydney hospitals with COVID clinics and wards, on an as-available basis and within each hospitals’ constraints and policies.

This includes: Bankstown-Lidcombe, Campbelltown, Canterbury, Concord, Fairfield, Hornsby Ku-Ring-Gai, Liverpool, Mona Vale, Nepean Public, Northern Beaches, Prince of Wales, Royal North Shore Public, RPA Camperdown, Ryde, St George Public, St Vincents Public, Sydney, Sydney Children’s Randwick, Children’s Hospital Westmead, Sutherland, Westmead.

Hospitals – please complete this form to request free meals

Where possible, contact points at each hospital will distribute the meals to those that most need it – for example, those who live alone or with other healthcare workers, and those who have had to move out to keep their families safe.

They need medical equipment more than food.

I know. But I have no contacts or experience in the field of medical equipment. I wish I did.

So I’m sticking with what I know, and where I have the most contacts and reach, and providing meals to healthcare workers who need it the most. Those who don’t go home to a warm homemade meal at night, those who have moved out of home for fear of infecting their loved ones.


I know times are tough for many, with the impact of COVID-19 reaching wide and far. Anything you can spare to help will be so appreciated by our healthcare workers. Gestures from the community in any form, whether it be fundraisers like this or even notes of encouragement, raises their spirits in difficult times like these.

If you are unable to provide monetary assistance, please consider reaching out to your local hospital and sending a note of thanks to our Frontline Workers. Just google the hospital name and find the general contact page and send an email!

Thank you for reading – Nagi x

The post My Shout! FAQ appeared first on RecipeTin Eats.

Shout a Meal for frontline healthcare workers – SYDNEY

Shout a meal for a Sydney Healthcare Hero!

Raising funds to provide nourishing meals to overworked Sydney frontliners whilst also providing some much needed revenue for local businesses.

Go fund me fundraiser for Coronavirus COVID 19 Sydney healthcare workers

Over 100 healthcare workers around the world have died from COVID-19, caring for those of us in need. I want to say thank you to our frontliners.

On Thursday 2 April 2020, I sent 250 muffins to the Westmead Hospital in Sydney as a small token of my appreciation to healthcare workers in the frontline, battling the COVID-19 war at great personal risk to themselves.

The next day, I sent 1,000 muffins to Royal Prince Alfred Hospital, Liverpool Hospital, Concord Hospital, Hornsby Hospital and Royal North Shore. Dozer shouted coffee for everyone in the Emergency Department at Canterbury Hospital, and arranged for lunch to be sent to the COVID Ward at Mona Vale Hospital.

Bowan-Island-Bakery-delivery-1-to-Westmead
Muffin Delivery 1 – to Westmead Hospital!

And this week, I have 100 meals ordered to be delivered to the high-work level wards of Westmead Hospital (COVID, ICU, Emergency), to be distributed to those who need it the most. Those who don’t have a hot meal waiting for them when they get home after a 15 hour shift. Those who have moved out of home to protect their loved ones.

I don’t want to stop.

And thus, My Shout! was born.


THE MISSION

To provide delicious, nourishing food to our frontline healthcare workers in Sydney, and support local businesses struggling to stay afloat.

GOAL

To raise $210,000 to provide 500 meals per day for 6 weeks to frontline healthcare workers, and provide some much needed revenue into the hospitality industry.

$10 meals x 500 healthcare workers x 7 days x 6 weeks = $210,000

(PS I secretly hope I can raise much more to provide more meals and more business to locals)

Click here to shout a meal for our Healthcare Heroes

Sydney Hospitals – please complete this form to request free meals.

Sydney Restaurants and caterers – please complete this form to participate.


To wrap things up, just sharing a couple of notes I received from hospital workers after I sent over the muffins. I treasure each and every one of them.

Thank you for reading, and please stay safe.

Thinking of you all  – Nagi x

 

Messages-from-hospitals
Messages from healthcare workers after sending muffins out to various hospitals

 


Life of Dozer

And finishing on a lighter note – no face mask could have prepared me for that moment when a bit of his food flew into my mouth as I mixed up his homemade breakfast

Dozer-food-flew-in-Nagi-mouth

The post Shout a Meal for frontline healthcare workers – SYDNEY appeared first on RecipeTin Eats.