Skip to main content

Garlic, Onion and Parmesean Croutons



I remember when the cherubs were little cherubs.

They loved to dip croutons in ranch dressing.

I loved for them to dip croutons in ranch dressing.

That meant I got to eat some croutons.

I love croutons!
Who ever came up with serving dried out flavored bread on salads?

I don't know, but I think I love them!

What I don't like about croutons are the cheap, tiny croutons.

Can't stand those!

What I also don't like is the cost of croutons!
The ones I like aren't all that expensive . . .

 . . .until you look at the amount that comes in the bag!

Remember the Caesar salad I made to take to dinner at a friend's house?

I also made homemade croutons!

That's one of those crazy things you do when your air conditioner is out!

Heat the oven to 250 degree for 2 hours or until all the bread is dried out.

Made perfect sense!

Make yourself some croutons and impress your friends!

This recipe may drive you crazy -- I have no amounts!  It's all by look . . . and taste!

Mostly by taste!

Garlic, Onion, and Parmesan Croutons

1 loaf french bread
olive oil
butter, melted
garlic salt
onion powder
fresh ground pepper
Parmesan cheese (the kind that comes in the can . . .like pizza cheese)

Preheat the oven to 250 degrees.

Cube the french bread.  I cut into slices first, then cube it.

Arrange in a single layer and allow to air dry for a couple of hours or more (if you have the time for this -- if not, just skip this step).

Place bread in a large bowl.

Drizzle olive oil (maybe 1/4 of a cup) and about 1/4 of a cup of melted butter over the cubes.  You want enough moisture to sparingly coat the bread, but you don't want a puddle of oil in the bottom of your bowl!

Sprinkle with onion powder, garlic salt, fresh ground pepper, and the Parmesan cheese (kind of heavy with the cheese).  Stirring very well to coat.

Taste a cube of bread.  If you don't like it now, you won't like it when it's dried out!  Adjust as necessary.

Line a cookie sheet with foil and pour the cubes into a single layer.

Place in the oven and allow to toast/dry out.  Stirring occasionally.

You will have to taste periodically throughout the cooking time to make sure it has that "crouton crunch!"  Once you've reached perfection, remove the croutons from the oven and allow to cool before serving . . .if you can make it that long!

Comments

Popular posts from this blog

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers;  the best there are!  I rarely order them -- because it's not a healthy choice, but oh boy!  They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup.  I found it at www.tastebook.com   I made some adjustments to the recipe.  Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients.  I made it and didn't tell my family what it was su...

Neiman Marcus' Chicken Tortilla Soup

 I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken;  cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to...

Mixed Nut Butter

I've been making almond butter for the Mr. some time now. I used to make it in my (very) old food processor. Matter of fact, my dad bought the food processor for me before I ever got married . . . from a garage sale! So I know it's at least 20 years old, but probably older! I bet when my dad did that he had no idea I'd still be using it! That's money well spent, huh? Recently, thought, the Mr. saw a "suggestion" to make mixed nut butter. There you go; enough said! I've already made him two different kinds recently. Regardless of your preference, I don't think you can go wrong! The first I made was a combination of walnut and pecan Now, I've made a mix of cashew and walnut Next will be pecan and almond I think. It's so easy. Follow the general directions from the post about making almond butter: http://karen-proverbs31.blogspot.com/2012/01/almond-butter.html There's a bit of difference, but on...