Skip to main content

Easy Croutons


I seriously love croutons.

Homemade croutons.

Oh, there are some pre-packaged croutons that I like . . .

but give me homemade croutons and I'm happy.

Truthfully, I was sad when my cherubs decided that they didn't like croutons and ranch dip for a snack anymore!

That's when they were very little preschool cherubs!

This weekend, I made more cinnamon grilled chicken.

I knew the cherubs could take chicken sandwiches in their lunch

and we could have the chicken on salad for dinner.

That's when I decided we needed croutons too!

Last week, I made bread and I took some of that

and transformed it into croutons!

I wouldn't suggest using regular sandwich white bread,

but you can definitely use any "sturdy" bread and make your own salad croutons . . .

or snacking croutons!

Easy Croutons

Leftover bread, cubed (you'll want a firm dense bread such as French bread or homemade bread)
olive oil
seasonings -- salt and pepper is a great place to start

Preheat oven to broil, 350 degrees.

Cube desired amount of bread.  Try to keep bread cubes uniform in size and bite sized.  This way the bread will toast and dry out more consistently.  Place bread cubes in a bowl.

LIGHTLY drizzle olive oil over the bread.  Do NOT soak the bread.  You want just enough to very lightly coat the bread so that the seasoning will stick. Toss the bread pieces around.

Sprinkle desired seasoning over the bread and toss to distribute the seasoning.  Go lightly -- it's much easier to add seasoning if needed.  It's impossible to take off too much!

Taste a bread cube for flavor.  If you don't like it now, you won't like it baked!  Adjust if necessary.

Spread the cubed bread onto a cookie sheet in a single layer.

Watch carefully, and stir every few minutes.  Essentially, you are allowing the bread to dry out and become crispy and browned. 

Remove from the oven and allow to cool.

Keep leftovers in an airtight container.

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...