CREOLE SEASONED CROUTONS - AIR FRYER METHOD
Homemade Creole Seasoned Croutons add flavor to salads and snack mixes. Easy to whip up and delicious to snack on just as they are. So easy to bake in the oven!
Provided by Janelle
Time 20m
Number Of Ingredients 6
Steps:
- Cut bread into bite sized pieces
- Place bread cubes into a bowl and sprinkle with creole seasoning. Stir.
- In a small pot, add butter and cook on low until butter is melted.
- Add cheese, onion powder and garlic powder.
- Continue cooking on low until mixture is smooth and creamy.
- Pour cheese mixture over bread cubes. and mix well.
- Spoon 1/4 - 1/2 of bread cubes into air fryer - single layer only.
- Cook at 200*F for 5 minutes.
- Remove basket from air fryer and stir bread cubes.
- Cook for an additional 5 minutes.
- Once baked and crunchy, remove from air fryer and repeat until all cubes are cooked.
- Serve immediately on salads or on top of casseroles.
Nutrition Facts : Calories 106 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 376 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS
My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.
Provided by Alexander Smalls
Categories Summer Salad Corn Okra Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the salad:
- Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
- Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
- For the Creole Caesar dressing:
- In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
- Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
EMERIL'S BROCCOLI AND CHEESE SOUP WITH CROUTONS
I love Emeril because he almost never lets me down. This recipe came from an episode of Emeril Live. I usually use fresh broccoli, and roast it just until it browns up around the edges. I also add about 1/2 teaspoon of Essence of Emeril along with the thyme and nutmeg.
Provided by DungeonDeb
Categories < 60 Mins
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
- Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
- Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons butter, stirring to blend.
- Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
- Croutons:
- 1 cup 1/2 to 3/4-inch cubed French bread
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Essence or Creole seasoning, recipe follows
- Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
FAVORITE CROUTONS
After trial and error this composite of spices seem to suit most of my family members. Some want it spicy hot, some can't abide any spices. I wouldn't want any fewer spices than these few basic ones. The croutons should be watched closely while cooking as they will burn quickly.
Provided by Jim in Washington
Categories Vegan
Time 40m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350 Degrees F.
- Spread aluminum foil over a cookie sheet and set aside.
- In a medium sized bowl, mix together the oil and spices.
- Stir well to blend.
- Add bread pieces and toss to coat well.
- Spread bread pieces out in single layer on foil lined cookie sheet.
- Drizzle any remaining oil over bread and place in oven.
- Bake for about 15 minutes, or until lightly browned.
- Turn once halfway through baking time to brown, evenly.
- Watch closely to prevent burning.
Nutrition Facts : Calories 55.4, Fat 4.3, SaturatedFat 0.6, Sodium 106, Carbohydrate 3.8, Fiber 0.2, Sugar 0.4, Protein 0.6
CREOLE CROUTONS
What a great spicy, crunchy addition to any salad! Add them hot to your cold salad for a nice contrast. Enjoy!
Provided by Nif_H
Categories Creole
Time 10m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Heat oven to 375C . In a bowl, mix oil with seasoning.
- Toss the stale bread cubes with the seasoned oil. Spread in a single layer on a baking sheet. Bake for until golden brown, about 4-5 minutes.
DREW'S SPICY CROUTONS
Never throw away dried-out, stale (not molded)bread again! Turn it into delicious croutons to use for salads and low-fat tasty snacks. These cubes can be used in your "stuffing" recipes. BONUS: After the croutons are toasted, save the left-over toasted bread crumbs in the bottom of the baking pan - they are better than store-bought seasoned bread crumbs.
Provided by BeachGirl
Categories Grains
Time 2h30m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Note: You can use any kind of bread (fresh or stale) to make croutons: hamburger or hot dog buns, Italian or French, Multi-grain, Sourdough or dinner rolls.
- A great way to use up stale bread.
- Just be SURE it doesn't have any MOLD on it.
- Preheat oven to 275 degrees.
- Spray two large baking sheets (with sides) with non-stick cooking spray.
- Using serrated knife, cut bread into small or medium cubes.
- You can stack several slices and cut them all at one time.
- Spread bread cubes evenly on the baking sheets.
- Spray them generously with non-stick cooking spray.
- Sprinkle the seasonings evenly over the bread cubes.
- Spray cubes again with non-stick cooking spray.
- Taste a bread cube and add more seasonings to taste.
- They should taste very seasoned, as the seasonings mellow somewhat when cooked.
- Bake about 45 minutes.
- Stir, and continue baking for another 15-60 minutes, stirring occasionally until cubes are lightly browned, dry and crunchy.
- Baking time will depend upon the size of cubes and freshness of bread.
- Watch during last 30 minutes of cooking, as they can get browned very quickly during the end of cooking time.
- Turn oven OFF and let them sit in the oven for another 30 minutes to dry out completely.
- Store in gallon sealable plastic bags.
- Save some and store at room temperature for use within 2 weeks and freeze the rest for up to 4 months.
- Note: If you do not get them completely dry, they will mold if left at room temperature very long.
Nutrition Facts : Calories 67.5, Fat 0.8, SaturatedFat 0.2, Sodium 171.7, Carbohydrate 12.9, Fiber 0.6, Sugar 1.1, Protein 1.9
HOMEMADE CROUTONS
Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
- Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
CREOLE CHICKEN RECIPE
Spicy seasoned chicken thighs are cooked in Spanish rice. This is a good meal for a busy evening. After seasoning chicken and browning, it is left to cook while you tend to other preparations. This can be very spicy.
Provided by Grace Carolyn Bowers-Reimondo
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken thighs with Creole seasoning.
- Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 41.9 g, Cholesterol 93 mg, Fat 14.2 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 5.8 g, Sodium 1750.6 mg, Sugar 4.8 g
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