Tag Archives: croutons

Viva Las … Cuisine! Eating My Way Through Vegas, Part 1

21 Apr

vegas march 2013 013

About a month ago — ack! Did I seriously take a month to write this post? For SHAME, GKG! — THT and I made our way to Las Vegas for four whirlwind days. THT had a conference for work (tough life, right? I wouldn’t mind getting sent to Vegas to “work”) and my spring break — miracle of miracles — was during that same week. We packed our carry-on bags and flew from DC to McCarrick Airport on Monday, and landed to see that beautiful, gaudy, absurd, once-in-a-lifetime sight:

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Salad Noms: Homemade Croutons

23 Jun

Chatham Village croutons, those little nuggets of crunchy goodness, are delicious (like, crack-in-crouton-form delicious), delightful, and … de-expensive. Last time I checked, those bad boys were selling for more than $7 on Amazon (yes, apparently you can buy groceries on Amazon. Thank you, Google, for that fun fact). As much as I love me some crunchy crouton goodness, buying them from the grocery store feels silly and impractical (budget-wise) when I can, just as easily, make them myself.

So, I did! And you will, too. Here’s what you need for Herby Croutons:

  • 4-6 slices of day-old bread (brand, type, grain = all up to you. I used a loaf of Pepperidge Farm “Light Style” wheat)
  • Olive Oil
  • Cooking spray
  • Dried herbs (I used basil, thyme, and parsley)
  • Garlic salt
  • Black pepper
  1. Preheat the oven to 375 degrees. Cut the slices of bread into cubes, about 1/2″ x 1/2″. Size and shape are really up to you.

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    Stack ’em and use a good knife for easy chopping.

  2. Spray a cookie sheet with cooking spray (I use Giant brand Canola Oil spray), and arrange the cubes on the cookie sheet in a single layer. Bake them for 10-12 minutes, or until golden brown.

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    All lined up for their glamor shot, pre-tanning session.

  3. When they’re done and slightly cooled, toss them in a mixing bowl with a drizzle or two of Olive Oil. Meanwhile, mix together the garlic salt, pepper, and a smattering of dried herbs to your liking. (The herbs should equal about 2 teaspoons in total.) I used my mortar and pestle to crush the dried herbs, which releases their essential oils.

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    Just before I crushed ’em to bits.

  4. Toss everything together in your mixing bowl until the croutons are well coated with your herby-herb mixture.
  5. Enjoy! With the herb combination I used, these croutons are especially good on Caesar or chopped salads.
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What a bunch of cuties. All for approximately 50 cents.

Do you guys like adding croutons to salad, or are you strict anti-carb adherents? Have you made your own before, and what did you use to season them? How about the bread?