Crouton Confessional

It's Tuesday and I'm sans Coconut tart. Honestly, I think Coconut tastes like sunblock and has the texture of something too unappetizing for a cooking blog. However, I have already made next week's Chocolate Berry Tart and it was delicious and photogenic! So until then, I'll leave you with a healthy and crowd pleasing recipe. A big, grilled chicken and crouton topped salad is one of our favorite quick meals. I have to confess I've never actually liked croutons (why eat dried bread when you can eat it soft and fresh? Save the calories!)... until I tried the homemade variety. They are crunchy and delicious and an excellent vehicle for soaking up salad dressing.

 

And this "recipe" isn't something to be afraid of- it's a way to save yourself from running to the store because you forgot to buy croutons again (because you didn't like them in the first place, how would your new-baby-sleep-deprived brain remember) and your husband insists on having them with his salad. I'm including a real life crouton making picture to show how easy these really are. Pretend like you can see my little man running around, Baby Strawberry squawking, and you get the idea. They literally take two minutes to throw together, even with other stuff going on, and are a great way to use up leftover bread before it gets too stale (see in the picture? leftover hard rolls and wheat bread, pretty much just the heels). I like to toss on some favorite herbs and when my Tall Man sees I've actually made croutons he even flashes me his real smile. You should try it, too! If you're married to a Mr. Carbohydrate like I am this is something you should do often. I try different herbs, often depending on what I find first when I reach in my overly full cupboard. I usually bake them at whatever temperature the oven is already set on. Like I said, these are easy. And delicious. Go go!

Homemade Croutons

from Anne Strawberry

About 5 Cups Bread, cut into 1 inch cubes

Extra Virgin Olive Oil

Garlic Powder

Kosher Salt

Pepper

Pinch of Thyme and Oregano

Preheat oven to 400.

Place bread on sheet pan, drizzle with olive oil, and season. Toss to coat and bake at 400 for 7-10 minutes (until crisp and starting to take on color). Cool and serve. Store leftovers in a plastic bag for a few weeks (or as long as they last!)