Smoked Whitefish Mini Toasts

My Smoked Whitefish Mini Toasts are a holiday treat. Bite-sized and tasty, they’ll also grace your appetizer table with a festive color and flavor combination.

Smoked White Fish Salad Mini Toasts with a Mini Cucumber Slice and Sliver of Roasted Red Bell Pepper (Photo Credit: Adroit Ideals)

Smoked White Fish Salad Mini Toasts with a Mini Cucumber Slice and Sliver of Roasted Red Bell Pepper (Photo Credit: Adroit Ideals)

So simple, mini toasts are topped with a dollop of smoked whitefish salad spread, a mini cucumber slice, and then garnished with a sliver or two of roasted red pepper.

There are a number of prepared smoked whitefish salads available in the seafood section or refrigerated section of your local grocer. My husband bought Blue Hill Bay‘s whitefish salad at our local Costco. I usually freeze half of the smoked whitefish salad for later use.

Start with some mini toasts. Whole Foods Market sells mini toasts in regular and whole wheat versions. You could use a dark pumpernickel bread cut into squares if you prefer.

Ingredients for Smoked Whitefish Mini Toasts: Smoked Whitefish Salad, Roasted Red Peppers, Mini Toasts, Mini Cucumbers (Photo Credit: Adroit Ideals)

Ingredients for Smoked Whitefish Mini Toasts: Smoked Whitefish Salad, Roasted Red Peppers, Mini Toasts, Mini Cucumbers (Photo Credit: Adroit Ideals)

Add a dollop of smoked whitefish salad to each mini-toast. Slice some mini-cucumbers. They look nicer when sliced for small bite-sized appetizers and you can leave the skin on for color. And slice some roasted red pepper into slivers that you can use for a garnish on top of the mini toasts.

Assembly of Smoked Whitefish Mini Toasts (Photo Credit: Adroit Ideals)

Assembly of Smoked Whitefish Mini Toasts (Photo Credit: Adroit Ideals)

Arrange the mini toasts on a pretty platter. They’re ready to serve! You can keep them chilled in a refrigerator for up to an hour before serving. Best when served immediately.

Finished Smoked Whitefish Mini Toasts ready for serving (Photo Credit: Adroit Ideals)

Finished Smoked Whitefish Mini Toasts ready for serving (Photo Credit: Adroit Ideals)

Enjoy!

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From the kitchen of A Food Lover’s Delight….

Smoked Whitefish Mini Toasts

20 mini toasts
1 c whitefish salad spread
1 or 2 mini cucumbers, sliced into 20 rounds
1 roasted red bell pepper, peeled, seeded and cut into thin slivers

Method: Spread each mini-toast with a dollop of whitefish salad spread. Top each with a cucumber round and a sliver or two of roasted red bell pepper. It’s that simple!

Makes 20 bite-sized appetizers.

Variations: Try smoked salmon spread instead of the smoked whitefish salad. Use a wedge of a cherry tomato in place of the roasted red bell pepper. Use dark pumpernickel bread squares instead of mini toasts.

www.afoodloversdelight.com (Copyright Adroit Ideals 2014)

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Granny Smith Apple Chopped Salad with Toasted Pecans and Goat Cheese

My Granny Smith Apple Chopped Salad with Toasted Pecans and Goat Cheese is a take-off of the Classic Waldorf Salad and a bit lighter. My version uses chopped Romaine lettuce, sliced celery, diced Granny Smith apples, chopped toasted pecans, goat cheese chunks, sliced scallions and my popular Tarragon Balsamic Dressing.

Chopped Granny Smith Apple Salad with Goat Cheese, Toasted Pecans, and Tarragon Balsamic Dressing (Photo Credit: Adroit Ideals)

Chopped Granny Smith Apple Salad with Goat Cheese, Toasted Pecans, and Tarragon Balsamic Dressing (Photo Credit: Adroit Ideals)

Granny Smith apples are a great choice for this salad. They offer a crispy tartness unlike the sweeter apples. Instead of a mayonnaise-based dressing, I like to use my Tarragon Balsamic Dressing for this salad. It’s also great with my Roasted Walnut Oil Dressing and also works with my Dijon Mustard Dressing.

Tart and green Granny Smith Apples are a healthy addition to a chopped salad! (Photo Credit: Adroit Ideals)

Tart and green Granny Smith Apples are a healthy addition to a chopped salad! (Photo Credit: Adroit Ideals)

Kids love chopped salads. There’s something about food that’s all the same size, or tiny, that just gets kids’ attention. You can choose to omit ingredients if your kids don’t like them. And your kids can help you chop the ingredients for this salad — if they are old enough that they can safely handle a kitchen knife.

Granny Smith Apple Chopped Salad with Toasted Pecans and Goat Cheese (Photo Credit: Adroit Ideals)

Granny Smith Apple Chopped Salad with Toasted Pecans and Goat Cheese (Photo Credit: Adroit Ideals)

Just toss together chopped Granny Smith apples, sliced celery, sliced scallions, and chopped Romaine lettuce with my tarragon balsamic dressing. Divide amongst four salad plates. Sprinkle chopped toasted pecans and goat cheese chunks over the chopped apple salads. Serve with a cracker or slice of toasted baguette, or make some of my easy croutons for an additional topping, and enjoy!

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From the kitchen of A Food Lover’s Delight….

Granny Smith Apple Chopped Salad with Toasted Pecans and Goat Cheese

Ingredients:

2 Granny Smith apples, peeled, cored, and diced into 1/2 inch cubes
2 ribs celery, sliced thinly
2 scallions, sliced thinly
6 c chopped Romaine lettuce
1/4 c tarragon balsamic dressing
1/4 c chopped toasted pecans (to toast pecans, spread out whole pecans or pecan pieces on a baking sheet and toast them in a 300 degree Fahrenheit oven for 5 – 8 minutes, stirring occasionally, and making sure they don’t burn)
1/4 c goat cheese crumbles or 4 oz goat cheese log, divided into four 1 oz portions and separated into “chunks”

Method:

1. Combine the apples, celery, scallions, and Romaine lettuce in a bowl.
2. Add the tarragon balsamic dressing and toss.
3. Divide the chopped salad amongst 4 plates.
4. Sprinkle the pecans and goat cheese chunks or crumbles over the salads.
5. Serve!

Serves 4 as a salad course. Offer with toasted croutons on top, a few thin crackers, or slices of crusty French bread.

Variations: Use different greens such as green leaf lettuce, arugula, mache, or spinach. Use a different apple such as red delicious or golden delicious for a sweeter salad. Try toasted walnuts or toasted pine nuts instead of toasted pecans. Add some chopped dates or raisins. Add some halved green or red seedless grapes. Use cubes of cheddar or Havarti cheese or feta or bleu cheese crumbles instead of goat cheese. And substitute my Roasted Walnut Oil Dressing or my Dijon Mustard Dressing instead of my Tarragon Balsamic Dressing.

Serve your Granny Smith Apple Chopped Salad on these vivid green plates available at Amazon.com:

Enjoy my Granny Smith Apple Chopped Salad! (Photo Credit: Adroit Ideals)

Enjoy my Granny Smith Apple Chopped Salad! (Photo Credit: Adroit Ideals)

www.afoodloversdelight.com (Copyright Adroit Ideals 2014)

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Chicken Cranberry Pecan Salad Sandwich

Chicken Cranberry Pecan Salad Sandwich. A perfect combination of flavors for a festive autumn or winter luncheon tray, a picnic, or perhaps just a change from your regular brown bag lunch. Roasted chicken, dried cranberries, toasted pecans, celery, scallions, dijon mustard and mayonnaise combine together as a delicious sandwich filling.

Tasty Chicken Salad with Dried Cranberries, Toasted Pecans, Celery, Scallions, Dijon and Mayo with Lettuce on a Toasted Roll (Photo Credit: Adroit Ideals)

Tasty Chicken Salad with Dried Cranberries, Toasted Pecans, Celery, Scallions, Dijon and Mayo with Lettuce on a Toasted Roll (Photo Credit: Adroit Ideals)

Cranberries give a sweet and tart flavor to this chicken salad. I bet that you didn’t know that cranberries are a major American crop! Cranberries are also high in antioxidants.

Over the weekend, I roasted a whole chicken. Generally, my husband likes to eat the legs of the chicken and I will have a slice or two of chicken breast. What to do with the leftover cooked chicken? Several options come to mind including a tasty chicken salad sandwich. My usual chicken salad sandwich is more mainstream. This slightly fancier recipe is a bit more festive and just in time for the holidays. You can substitute leftover cooked turkey for the cooked chicken.

Roasted whole chicken (Photo Credit: Adroit Ideals)

Roasted whole chicken (Photo Credit: Adroit Ideals)

I diced the cooked chicken into bite-sized pieces. Then, I thinly sliced some scallions and celery. Chopped some toasted pecans. Hydrated some dried cranberries in some warm water, then drained and chopped them. Mixed together all the ingredients with some mayonnaise and a touch of dijon mustard. Seasoned with salt and pepper. Toasted some sandwich rolls. Spread the toasted insides of the rolls with a bit of mayo and placed a lettuce leaf on each roll bottom. Then I scooped the chicken cranberry pecan salad onto the lettuce leaves and topped with each sandwich roll top. Sliced each sandwich in half, and they were ready to eat!

Chicken Cranberry Pecan Salad Sandwich is ready to devour! (Photo Credit: Adroit Ideals)

Chicken Cranberry Pecan Salad Sandwich is ready to devour! (Photo Credit: Adroit Ideals)

You could refrigerate the chicken salad for up to two days. Try some pumpernickel bread slices for an open-face sandwich. Put dollops of the chicken salad (minus the lettuce) on top of your favorite crackers for a simple bite-sized appetizer. Make finger sandwiches for a party sandwich tray.

Enjoy!

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From the kitchen of A Food Lover’s Delight….

Chicken Cranberry Pecan Salad Sandwich

Ingredients:

2 c diced cooked chicken
1/2 c diced celery
1/2 c dried cranberries, hydrated in water, then drained and chopped
3 T chopped toasted pecans
2 T sliced scallions
1 c mayonnaise (more if you like a creamier chicken salad, less if you don’t)
1 T dijon mustard
salt and pepper, to taste

4 sandwich rolls, toasted
Additional mayonnaise for spreading on rolls
4 whole lettuce leaves, washed and dried

Method:

1. Mix together the diced chicken, celery, cranberries, pecans, and scallions with the mayonnaise and mustard. Season with salt and pepper.
2. Spread the inside of the toasted rolls with some mayonnaise.
3. Place a lettuce leaf on the bottom of each toasted roll.
4. Put a scoop of chicken cranberry pecan salad on each lettuce leaf.
5. Put the roll tops on the chicken salad, and cut each sandwich in half.
6. Serve!

Serves 4 for a tasty lunch. Offer with potato chips or tortilla chips on the side.

Variations: Substitute cooked turkey for the chicken. Swap in toasted walnuts for the pecans. Use dried cherries or apricots instead of the cranberries. Use a honey mustard in place of the dijon. Try Greek yogurt instead of the mayonnaise. Serve scoops of the chicken salad on top of the lettuce leaves without the sandwich rolls for an elegant lunch entree. It’s a great filling for a wrap, too.

Take these whimsical plates with their own curious ants with you on a picnic with your chicken salad sandwiches!

www.afoodloversdelight.com (Copyright Adroit Ideals 2014)

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Seared Scallops over Pumpkin Butternut Squash Puree

Seared Scallops over Pumpkin Butternut Squash Puree. Add some fresh sage, dried cranberries, toasted pecans, crumbled bacon bits, and a lovely Calvados sauce. Serve with a pinot noir or sauvignon blanc wine or hard apple cider. What an exciting combination for a lovely Autumn dinner!

Seared Scallops over Pumpkin Butternut Squash Puree in a Calvados Butter Sauce. Topped with Dried Cranberries, Toasted Pecans, Crumbled Bacon, and Sage Chiffonade (Photo Credit: Adroit Ideals)

Seared Scallops over Pumpkin Butternut Squash Puree in a Calvados Butter Sauce. Topped with Dried Cranberries, Toasted Pecans, Crumbled Bacon, and Sage Chiffonade (Photo Credit: Adroit Ideals)

My husband purchased some fresh scallops recently at our local Costco. Wow, can anyone tell me why scallops and shrimp are so expensive these days? The cost was about $1 per scallop by the time I pulled the 15 “whole” scallops out of the 7 “pieces” that were left. Ridiculous. But a treat nevertheless.

I like to use a pumpkin puree in this dish, along with the butternut squash puree. You can buy frozen or fresh butternut squash puree. Or you can make your own by cooking peeled and seeded diced squash until tender. Puree with a hand blender or in a regular blender before heating. I have a Bamix hand blender that produces very silky purees. Additionally, I use a Cuisinart hand blender for a more rustic-looking puree.

Whole Foods Market carries a nice pumpkin puree and also an organic version (Photo Credit: Adroit Ideals)

Whole Foods Market carries a nice pumpkin puree and also an organic version (Photo Credit: Adroit Ideals)

Whole Foods Market carries a nice canned pumpkin puree and also an organic version. Calvados is an apple brandy from France. You can substitute regular brandy in this dish.

Calvados is an apple brandy that is made in France (Photo Credit: Adroit Ideals)

Calvados is an apple brandy that is made in France (Photo Credit: Adroit Ideals)

Rinse the scallops well and then put them into a bowl of ice and water and set aside.

Rinse the scallops well in a bowl of icy water (Photo Credit: Adroit Ideals)

Rinse the scallops well in a bowl of icy water (Photo Credit: Adroit Ideals)

Mix together pumpkin and butternut squash purees in a pan.

Mix together the butternut squash puree and the pumpkin puree (Photo Credit: Adroit Ideals)

Mix together the butternut squash puree and the pumpkin puree (Photo Credit: Adroit Ideals)

Stir and warm the puree.

Stir and warm the butternut squash and pumpkin puree (Photo Credit: Adroit Ideals)

Stir and warm the butternut squash and pumpkin puree (Photo Credit: Adroit Ideals)

Add some seafood stock to the puree for some depth.

Add some seafood stock to the puree (Photo Credit: Adroit Ideals)

Add some seafood stock to the puree (Photo Credit: Adroit Ideals)

When the puree has warmed through, add some fresh finely chopped sage, grated nutmeg, and ground cinnamon. Stir in some butter, season with salt and pepper, and then keep warm.

Add some fresh sage, grated nutmeg, and cinnamon (Photo Credit: Adroit Ideals)

Add some fresh sage, grated nutmeg, and cinnamon (Photo Credit: Adroit Ideals)

In a sauce pan, melt some butter. Add some seafood stock and bring to a simmer. Add some Calvados and honey and let simmer until the sauce reduces somewhat. Set aside and keep warm.

Simmer the Calvados sauce until it reduces a bit and thickens (Photo Credit: Adroit Ideals)

Simmer the Calvados sauce until it reduces a bit and thickens (Photo Credit: Adroit Ideals)

In a non-stick pan, melt some butter over medium heat.

Melt some butter in a pan (Photo Credit: Adroit Ideals)

Melt some butter in a pan (Photo Credit: Adroit Ideals)

Rinse, drain, and then dry the scallops with some paper towels. Sprinkle a bit of salt on the scallops. Sear the scallops in the butter on each side until they are golden brown. Remove the scallops to a plate and keep warm.

Sear the scallops in butter on each side until browned (Photo Credit: Adroit Ideals)

Sear the scallops in butter on each side until browned (Photo Credit: Adroit Ideals)

Transfer the Calvados sauce to the scallops pan. Heat through.

Add the Calvados sauce to the scallops pan (Photo Credit: Adroit Ideals)

Add the Calvados sauce to the scallops pan (Photo Credit: Adroit Ideals)

Return the scallops to the pan and simmer the scallops for a minute in the Calvados sauce.

Warm the scallops in the Calvados sauce (Photo Credit: Adroit Ideals)

Warm the scallops in the Calvados sauce (Photo Credit: Adroit Ideals)

To plate, spoon some of the pumpkin butternut squash puree amongst your serving dishes.

Spoon some butternut squash and pumpkin puree into a serving dish (Photo Credit: Adroit Ideals)

Spoon some butternut squash and pumpkin puree into a serving dish (Photo Credit: Adroit Ideals)

Arrange the scallops over the puree. Ladle some of the Calvados sauce over the scallops.

Arrange the seared scallops on top of the butternut squash and pumpkin puree (Photo Credit: Adroit Ideals)

Arrange the seared scallops on top of the butternut squash and pumpkin puree (Photo Credit: Adroit Ideals)

Garnish the scallops with the toasted pecans, dried cranberries, fresh sage, and crumbled bacon.

Seared scallops over pumpkin butternut squash puree draped with Calvados sauce and garnished with toasted pecans, dried cranberries, fresh chopped sage, and crispy crumbled bacon (Photo Credit: Adroit Ideals)

Seared scallops over pumpkin butternut squash puree draped with Calvados sauce and garnished with toasted pecans, dried cranberries, fresh chopped sage, and crispy crumbled bacon (Photo Credit: Adroit Ideals)

And enjoy!

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From the kitchen of A Food Lover’s Delight….

Seared Scallops over Pumpkin Butternut Squash Puree

Ingredients:

8 large fresh scallops, rinsed well, sand removed
pinch of salt
2 T butter

1 c pumpkin puree
1 c butternut squash puree
1/4 c seafood stock/broth
2 T butter
1 t ground cinnamon
1 t grated fresh nutmeg
1 t finely chopped fresh sage
salt and pepper, to taste

1 T butter
2 c seafood stock/broth or chicken stock/broth
1 T Calvados or apple brandy
1 T honey

Garnish:
1 T dried cranberries (optional: hydrate dried cranberries in 1/2 c water, drain)
2 T chopped toasted pecans
1 T fresh sage, finely chopped
2 T crumbled crispy bacon

Method:

1. Rinse the scallops in cold water to remove sand and debris. Set scallops aside in a bowl filled with ice water until ready to use.
2. In a medium saucepan, heat the pumpkin and butternut squash purees. Add the seafood stock, cinnamon, nutmeg and sage and cook over medium low heat. Add 2T butter and stir until butter is melted. Season with salt and pepper. Keep warm over low heat.
3. In a medium saucepan, over low heat, melt the 1 T butter. Add the seafood stock and let simmer a few minutes over medium heat. Add the Calvados and the honey and stir. Let the sauce reduce and thicken a bit. Set aside and keep warm.
4. Rinse and drain the scallops and pat them dry with paper towels. Sprinkle each scallop with some salt.
5. In a non-stick saute pan, melt 2 T butter for the scallops. Sear the scallops on each side until golden brown. Do not overcook the scallops or they will become tough. Remove the scallops from the pan to a plate and keep warm.
6. Add the Calvados sauce to the scallops pan and bring to a simmer. Return the scallops to the pan. Warm through.
7. To plate, divide the spiced pumpkin butternut squash puree amongst your serving dishes. Divide the scallops amongst the serving dishes and arrange on top of the puree. Ladle some of the Calvados sauce over the scallops.
8. To garnish, sprinkle the cranberries, pecans, sage, and bacon over the scallops and puree.
9. Serve and enjoy!

Serves 2 as a main course with 4 scallops each, serves 4 as a light fish course with 2 scallops each, or serves 8 as an appetizer or amuse bouche with one scallop each. Serve with a sauvignon blanc or a pinot noir wine. Hard apple cider is a good choice for this dish. As a salad accompaniment, my Roasted Beet Salad with Goat Cheese and Pine Nuts or my Pretty Pear Salad with Goat Cheese and Cinnamon Pecans pair well with this dish.

Variations: This recipe works well with seared shrimp or even a seared piece of white fish. Alternately, use a seared cooked boneless chicken breast and swap out the seafood stock for some chicken stock. Substitute regular brandy for the Calvados. Omit the nuts if anyone has nut allergies. You could substitute raisins or currants for the dried cranberries. And you could add a touch of cream to the pumpkin butternut squash puree for additional decadence.

Get your own best-selling hand blender in assorted colors at Amazon.com.

Or order my favorite Bamix hand blender from Amazon.com.

www.afoodloversdelight.com (Copyright Adroit Ideals 2014)

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How to Make Croutons

Do you know how to make croutons? This is a super simple “recipe” but one for which I’ve received a number of requests. Nothing’s better than a fresh green salad or a bowl of steaming tomato soup with a few crispy croutons topping it.

A field greens salad with bleu cheese crumbles and crispy croutons (Photo Credit: Adroit Ideals)

A field greens salad with bleu cheese crumbles and crispy croutons (Photo Credit: Adroit Ideals)

Croutons are an easy way to get some “crusty bread” taste to your salads. Crispy croutons go right along with my recent posting on Eating Healthier as you can get just a taste and crunch of bread without all the calories. I love to throw a few croutons on my favorite hot soups as well. It’s a great way to use up leftover slices of bread from a larger loaf.

A green salad with crispy croutons, glass of wine, and a fire in the fireplace (Photo Credit: Adroit Ideals)

A green salad with crispy croutons, glass of wine, and a fire in the fireplace (Photo Credit: Adroit Ideals)

Use your favorite bread. Pumpernickel bread, French baguette, and crusty Italian breads are all good choices. You can use cornbread, pumpkin bread, brioche, and other sweeter breads for croutons on your fruit salads.

A selection of breads fresh from the oven (Photo Credit:  wholefoodsmarket.com)

A selection of breads fresh from the oven (Photo Credit: wholefoodsmarket.com)

Once, I made some croutons out of cinnamon raisin bread. I used them on my Pretty Pear Salad with Goat Cheese instead of using the cinnamon pecans and also topped my Velvety Butternut Squash Soup.

I like to use “day old” or slightly dried out bread for my croutons. The bread in these photos below is from a loaf of Whole Foods Market‘s ciabatta bread. We had some leftover slices from a spaghetti and meat sauce dinner earlier in the week.

Slice your bread into cubes with a serrated bread knife (Photo Credit: Adroit Ideals)

Slice your bread into cubes with a serrated bread knife (Photo Credit: Adroit Ideals)

Using a serrated bread knife, just slice the bread into 1 to 1/2 inch cubes. Keep the crust on the bread for a crunchier taste or remove it for a cleaner look. In keeping with my “healthier eating” goals, I don’t use butter or oil to make these croutons. I just bake them plain.

Just dice the bread and spread out on a foil-lined baking pan. If you really want a buttery flavor to your croutons, spray them lightly with a butter-flavored cooking spray, or brush them lightly with melted butter. I find that using the butter or oil will keep the croutons from staying crispy and they will spoil quickly.

Spread the bread cubes on a baking pan (Photo Credit: Adroit Ideals)

Spread the bread cubes on a baking pan (Photo Credit: Adroit Ideals)

Bake the croutons at 350 degrees Fahrenheit just until they turn a nice golden brown.

Brown the bread cubes in the oven (Photo Credit: Adroit Ideals)

Brown the bread cubes in the oven (Photo Credit: Adroit Ideals)

Remove the pan from the oven and let the croutons cool.

Crispy Croutons fresh from the oven for your soups and salads (Photo Credit: Adroit Ideals)

Crispy Croutons fresh from the oven for your soups and salads (Photo Credit: Adroit Ideals)

The crispy croutons will keep in an airtight container or Ziploc bag in the refrigerator or freezer for a month…if they last that long.

Of course, you can add some dried herbs to the container for herb-flavored croutons. Or you could add some garlic powder for garlicky croutons. Just toss the seasoning and the croutons together a bit before storing. I personally like my croutons plain so they just add a nice crunch to my salad, and don’t compete with my herby dressings.

Try your croutons on a few of my salads! My favorite salad for croutons is my Hubby’s Caesar Salad followed closely by my Chicken BLT Salad. Also, my His-and-Hers Steak Salads would benefit from a sprinkling of crispy baguette croutons!

My husband's Caesar dressing on a salad of Romaine lettuce, shredded Parmesan, and toasted baguette croutons (Photo Credit: Adroit Ideals)

My husband’s Caesar dressing on a salad of Romaine lettuce, shredded Parmesan, and toasted baguette croutons (Photo Credit: Adroit Ideals)

Try these croutons on soups such as my Tomato Basil Soup and my Creamy Broccoli Soup with Cheddar and Bits of Ham.

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From the kitchen of A Food Lover’s Delight….

How to Make Croutons

Ingredients:

Several slices of day-old bread, sliced 1/2 to 1 inch thick

Method:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Slice the bread with a serrated bread knife into 1/2 inch or one inch cubes.
3. Spread the bread cubes out onto a foil lined baking sheet.
4. Bake the bread cubes, stirring once or twice, until the cubes are golden brown.
5. Remove the baking sheet with the croutons from the oven, and let the croutons cool.
6. Store the croutons in an air-tight container or a Ziploc bag in the refrigerator or freezer for up to a month. You don’t have to “thaw” out the croutons prior to use. They will come to room temperature quickly.
7. Sprinkle on a salad and enjoy!

Makes about 2 cups of croutons depending on the size of your bread slices.

Variations: Add some garlic powder or dried herbs to the croutons and stir before storing in the refrigerator or freezer. If you really do want a buttery taste to your croutons, you can lightly spray them with a butter-based cooking spray prior to baking them.

Get your own serrated bread knife from Amazon.com:

www.afoodloversdelight.com (Copyright Adroit Ideals 2014)

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