Spicy Garlic 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:

• Lay bread slices onto a flat surface. Cut circles out of the middle of each slice using a drinking glass; discard bread remainders.
• Sprinkle about 3/4 teaspoon chili pepper and 3/4 teaspoon garlic and herb seasoning over each side of each bread circle.
• Lightly grease a skillet with oil and place over medium heat. Cook bread circles in skillet until browned, 2 to 3 minutes per side.

SPICY CROUTONS

Steps:

• Preheat the oven to 375 degrees F. Combine the melted butter, cayenne, garlic powder, and parsley in large bowl. Gently stir in the bread cubes, tossing to coat thoroughly in the butter mixture. Spread the buttery cubes on a baking sheet and bake at 375 degrees F for about 15 minutes or until golden brown. Stir them half way through the cooking time if they are browning too fast.

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.

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 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!

CHICKPEA CROUTONS

Steps:

• Soak the dry chickpeas overnight.
• Preheat the oven to 390ºF or 200ºC.
• Place all the ingredients in a bowl and stir with your hands. Place the chickpeas on a baking sheet with baking paper.
• Roast for 20 minutes, then gently roll the chickpeas around in the baking sheet and roast for another 10 or 15 minutes.
• Let the chickpeas cool completely before using, eating or storing them.

SPICY CHICKEN CHILI WITH GARLIC CROUTONS

Steps:

• Heat oven to 350°F. Spray 2 ovenproof 2-cup soup bowls with cooking spray. In medium bowl, mix soup, chicken, corn, bell pepper and paprika. Divide soup mixture evenly between bowls.
• Cut each dinner roll into 1-inch pieces; place evenly on tops of each soup-filled bowl. Sprinkle each with 1 tablespoon cheese. Place bowls on cookie sheet.
• Bake 25 to 35 minutes or until croutons are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Top with sour cream and cilantro.

SPICY GARLIC CROUTONS

Steps:

• Preheat the oven to 375 F.
• Mince the garlic cloves as finely as possible, almost grinding to a paste.
• In a small saucepan over medium-low heat, melt the butter with the olive oil. Add the minced garlic and cook for 3 minutes.
• Remove from heat and add the red pepper flakes.
• In a large bowl, toss the bread cubes with salt, pepper, and the butter mixture until fully coated.
• Spread the coated bread cubes onto a parchment-lined baking sheet in a single layer. Bake for 13-15 minutes, or until golden brown.

SPICY CINNAMON CHILI WITH CINNAMON ROLL CROUTONS

Steps:

• In a Dutch oven, over medium heat, cook bacon until crisp, stirring often to cook evenly.
• Remove the bacon to a paper towel-lined plate.
• Add the onions and peppers to the pot, cook until tender. Add the ground beef, cook, until browned. Drain off any excess grease.
• Add the remaining ingredients and cooked bacon to the pot, stir to combine. Bring to a boil, reduce heat, cover, and simmer on low for 45 minutes. Remove the cinnamon sticks.
• Meanwhile, prepare cinnamon roll croutons. Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper; set aside.
• Pop open the crescent rolls. Divide/pull crescent dough in half. Unroll each half to make two rectangles patching the seams (you should have 4 rectangles). Brush each rectangle with melted butter and sprinkle with cinnamon sugar.
• Roll each rectangle into a log beginning with the long side. Cut into 1/2 -inch pieces (you should have about 14 pieces per log for a total of 56 cinnamon rolls). Place 28 rolls onto each prepared baking sheet.
• Bake for 8-10 minutes until lightly golden. Cool slightly then glaze each cinnamon roll crouton with icing.
• Ladle chili into bowls and top with cinnamon roll croutons.

CAESAR SALAD WITH SPICY CROUTONS

Steps:

• Preheat oven to 325°F (160°C).
• Cut challah into little cubes. Place in a large bowl. Add spices to cubed challah and drizzle on some of the olive oil. Toss to ensure all cubes are coated well, adding more oil as necessary.
• Line a baking tray with Gefen Parchment Paper. Spread out croutons in a single layer.
• Bake about 20-30 minutes, stirring occasionally, until croutons are lightly browned, dried out and crispy. Let croutons cool completely and then store in an airtight container.
• Blend all dressing ingredients using a hand blender or a kid who wants to "do something." If not serving immediately, refrigerate dressing until ready to use.
• Toss vegetables together in a bowl and sprinkle with fresh lemon juice. Drizzle with dressing and top with amazing homemade spicy croutons.
• If you are making the salad dairy, you can add some grated Parmesan or Romano cheese, or use a cubed salty cheese like feta-I prefer to use "Tzafatit" cheese in Israel, for its lighter flavor and better presentation

CREAMY CAESAR SALAD WITH SPICY CROUTONS

Steps:

• Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well- blended. Cover and chill at least 1 hour. Combine oil, cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400℉ (200℃) for 15 minutes or until golden brown. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons.

SEASONED PARMESAN CROUTONS

Steps:

• Preheat the oven to 300 degrees F. Slice the crusts from the bread and then cut the bread into 1/2 inch cubes. Heat a skillet over medium heat and add the butter and olive oil. When hot, add the garlic and cook, stirring constantly, for one minute (make sure the garlic doesn't burn). Stir in the bread cubes and quickly stir to coat in the garlic butter. Remove from the heat and let cool for 5 minutes. In a large bowl, combine the Parmesan cheese, oregano, and thyme. Mix well then add the bread cubes and stir to coat them in the mixture. Spread the bread cubes in an even layer on a rimmed baking sheet. Bake at 300 degrees F for 30-40 minutes or until lightly toasted. Stir the croutons occasionally so they brown evenly. Remove from the oven and let cool completely. Transfer to an airtight container. These can also be frozen.

SPICY CAESAR SALAD RECIPE

Steps:

• Add the egg yolks, sour cream, Calabrian chili paste, garlic, shallot, anchovy, lemon juice and Worcestershire in the base of a food processor fitted with a blade attachment. Pulse until blended.
• Turn the food processor on and slowly add the extra-virgin olive oil, followed by the vegetable oil through the top hole while the machine is running.
• Whisk in water 1 tablespoon at a time to thin the sauce if needed.
• Add dressing to a small bowl and season with salt and pepper, then set aside.
• Heat a nonstick pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt.
• Add the breadcrumbs, garlic powder and onion powder, stirring to combine. Cook, stirring frequently, until the breadcrumbs are golden brown, about 4 minutes. Remove to a small bowl and set aside to cool.
• Add the romaine and kale to a large mixing bowl or salad bowl and toss with ⅓ cup of the dressing.
• Add half the cheese and half the breadcrumbs and toss to combine. Top with remaining cheese and breadcrumbs and serve immediately.

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.