Spicy Croutons Recipes

THE BEST MEATBALLS YOU'LL EVER HAVE

Steps:

• In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
• Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

SPICY CROUTONS

Steps:

• Preheat oven to 375 degrees. Cut bread slices into 3/4-inch cubes. On a baking sheet, toss with chile oil; season with salt and pepper. Bake 12 to 15 minutes.

SPICY CROUTONS

Steps:

• Rough cut bread into 1/2-inch cubes.
• Place in large bowl.
• Whisk garlic, oil, Tabasco, salt and pepper in small bowl.
• Let stand 10-15 minutes.
• Heat oven to 450°F.
• Pour oil mixture over bread and toss to thoroughly coat.
• Spread evenly on cookie sheet.
• Bake for 7-10 minutes.
• Toss to turn cubes.
• Bake an additional 7-10 minutes, or until golden brown and crispy.
• These go great over salad or my Potato, Leek, Mushroom Soup (Recipe #28211).
• Enjoy!

THE BEST (8 SPICE) CROUTONS EVER!

Steps:

• Preheat oven to 350°F.
• Melt butter/margarine.
• Add spices to butter/margarine.
• Pour mixture over bread pieces to coat.
• Spread bread evenly on cookie sheet.
• Bake for 10-15 minutes or until golden brown.
• Stir once while baking.

SPICY SMASHED CUCUMBERS WITH LIME, HONEY AND CROUTONS

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a bowl, mix yogurt, lime zest and juice, vinegar, oil, 1/2 teaspoon salt and the pepper. This mixture should taste fiercely acidic and quite salty; add salt and vinegar as needed. Keep refrigerated.
• If making the spicy honey, combine hot sauce and honey in a small bowl and stir well until smooth.
• If making the croutons, toast the breadstick pieces in a toaster oven or skillet. Drizzle with olive oil and stir occasionally, until golden and crunchy.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a bowl. Drizzle lightly with olive oil and toss. Add scallions and half of the dressing and toss gently. Keep adding dressing until cucumbers are well coated but not drowned.
• Serve immediately. For each serving, scoop a large spoonful of cucumbers into a bowl, drizzle with spicy honey and sprinkle with a handful of croutons.

HOMEMADE CROUTONS

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.

SPICY, LEMONY CHICKEN BREASTS WITH CROUTONS AND GREENS

Steps:

• Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes.
• Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, red-pepper flakes and 1/2 teaspoon salt; set aside.
• In a 10-inch skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add 1/4 cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat.
• Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.

FRISéE WITH CROUTONS AND SPICY OLIVES

Steps:

• Drop bread cubes into a skillet and sprinkle oil over them. Toss gently and cook over high heat, tossing occasionally, until cubes are browned on all sides. Remove from skillet.
• Mix mustard, garlic, salt, pepper and vinegar in a large serving bowl. Stir in oil.
• Add the frisée, olives and sun-dried tomatoes to the bowl and toss thoroughly. Divide among 4 salad plates and sprinkle the croutons on top.

SPICY GARLIC CROUTONS

Steps:

• Heat 3 tablespoons oil with garlic and red-pepper flakes in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Drizzle with 1 tablespoon of oil and sprinkle with parsley, rosemary, and thyme. Continue to cook, stirring constantly, 30 seconds.

SPICY ITALIAN SAUSAGE AND HOMEMADE CROUTON STUFFING

Steps:

• Preheat the oven to 325°F and butter a 15x10x2-inch glass baking dish. Bake the bread pieces on 2 large rimmed baking sheets for about 20 minutes, tossing occasionally, or until lightly toasted.
• Sauté the sausages in a large sauté pan over high heat until cooked through, breaking them up into large bite-size pieces with a spoon, about 10 minutes. Using a slotted spoon, transfer the sausages to a large bowl.
• Add the toasted bread and toss to combine well. Melt the butter in the same sauté pan with the pan drippings. Add the onion, celery and garlic to the pan and sauté for 12 minutes or until the onions are very tender.
• Add the sage and sauté for 2 minutes or until the sage is dark green. Stir the onion mixture into the stuffing. Season to taste with salt and pepper. Toss the stuffing with the eggs to combine well. Add enough broth to moisten the stuffing slightly.
• Transfer the stuffing to the prepared dish. Cover with foil. The stuffing can be prepared up to this point 8 hours ahead. Cover and refrigerate.
• Preheat the oven to 350°F Bake the stuffing covered for about 1 hour or until heated through. Uncover and bake until the stuffing begins to brown on top, about 20 minutes.

SEASONED CROUTONS

Steps:

• In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil and seasonings. Heat in a 300° oven until butter is melted. Remove from the oven; stir to combine. , Add bread cubes and toss to coat. Bake for 10-15 minutes or until lightly browned, stirring frequently. Cool. Store in the refrigerator in an airtight container.