Bluetons Blue Cheese Croutons Food

BLUETONS (BLUE CHEESE CROUTONS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.n
• Place bread cubes in a bowl and drizzle butter over the top. Sprinkle about 1/3 of the blue cheese over the top and stir until bread is coated. Sprinkle another 1/3 of the cheese over the top and stir to coat again. Spread bread cubes out onto prepared baking sheet.n
• Bake in the preheated oven until slightly crisp, about 15 minutes. Toss cubes and sprinkle remaining blue cheese over the top. Bake until browned and crispy, 15 to 20 minutes more.n

BLUETONS (BLUE CHEESE CROUTONS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Place bread cubes in a bowl and drizzle butter over the top. Sprinkle about 1/3 of the blue cheese over the top and stir until bread is coated. Sprinkle another 1/3 of the cheese over the top and stir to coat again. Spread bread cubes out onto prepared baking sheet.
• Bake in the preheated oven until slightly crisp, about 15 minutes. Toss cubes and sprinkle remaining blue cheese over the top. Bake until browned and crispy, 15 to 20 minutes more.

FOUR BEAN CHILI WITH BLUE CHEESE-CORNBREAD CROUTONS

Steps:

• For chili:.
• Place a large stockpot over medium high heat and heat the olive oil.
• Add the onions, red bell pepper, garlic, chile peppers, and jalapenoes.
• Cook, stirring, until the onions begin to turn translucent, about 5 minutes.
• Add the tomatoes, cumin, chili powder, Great Northern beans, black beans, kidney beans and pinto beans.
• Stir together.
• Pour in the chicken stock and juice.
• Stir well.
• Add the red pepper flakes and salt and pepper to taste.
• Turn the heat to medium-low and cook until the chili is hot throughout, 30 to 45 minutes.
• For Blue Cheese-Cornbread Croutons: [Make while chili is cooking for 30-45 minutes on medium low].
• Preheat the oven to 425.
• Grease a baking pan or cast iron skillet.
• Prepare the cornbread mix according to package directions.
• Stir in the blue cheese.
• Take care not to overmix.
• Pour the mixture into the prepared backing pan or skillet.
• Bake in the oven until golden brown, about 15-20 minutes, dependeing on the package directions.
• Remove from the oven and cool on a rack.
• When cool, cut the cornbread into oversize cubes of about 1 and 1/2 to 2".
• Drizzle the cornbread cubes with olive oil and place on a baking sheet.
• Toast in the 425 oven until golden brown and crispy, about 6-8 minutes.
• Season the croutons with salt and freshly ground black pepper to taste.
• When cool, store in a resealable plastic bag in the refrigerator until ready to use.

CARAMELIZED ONION SOUP WITH BLUE CHEESE CROUTONS

Steps:

• In pot, melt butter over medium heat; add onions, thyme and 1/4 teaspoons each salt and pepper and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 minutes or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 minutes or until caramelized. Increase heat to medium-high; add garlic and sauté for 1 minute. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 minutes or until flavours are blended.
• CROUTONS:.
• Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
• To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls . Float one crouton in each bowl and broil for about 2 minutes, or until cheese is melted. Serve immediately.