I’m in love! Anything that has to do with food and a good recipe causes me to fall in love!
About a month ago I made a Toasted Kale Salad with Lemon Dijon Salad Dressing from The Fixate cookbook. Now let me stop you right there and let you know that is NOT the recipe I’m about to share! What I am going to share is really good though and can be used again and again! Homemade Croutons. Keep reading, I swear you’ll be happy you did.
- 5 Slices Whole Wheat Organic bread (we get ours from a local bakery and although it cost $6 it doesn’t have sugar, tastes amazing and I refuse to get any other kind knowing I’m treating my body right while enjoying some carbs)
- 1 Tbs(ish) Olive Oil
- Himalayan (my new fave) or Sea Salt
- Ground pepper
Pre-heat oven to 450. Line baking sheet with foil. Cut bread into 1-inch cubes. Combine bread, oil, salt and pepper in a bowl and mix until well blended. Place on baking sheet and bake for 10-12 minutes but keep a close eye on it because I burnt my first batch!
So why is this recipe so awesome? Because you not only can use it on your salads you can use it for breadcrumbs later on! Clifton made us homemade chicken and biscuits a few weeks back and crushed up the croutons and used it as the breading. This past week I was making turkey meatloaf and did the same thing crushed up the croutons to use as breadcrumbs and it was a game changer for my meatloaf!
I love a recipe that can deliver more than once and this one does!
Let me know what you think? Any other ideas you see using this recipe for?