Best Chef Johns Homemade Croutons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC-PARMESAN CROUTONS



Garlic-Parmesan Croutons image

These croutons taste great, and your house will smell wonderful with the scent of the herbs.

Provided by Heather Moyer

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Time 25m

Yield 7

Number Of Ingredients 7

5 tablespoons butter, melted
1 teaspoon grated Parmesan cheese
1 teaspoon oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
5 thick slices day-old bread with crusts removed, cut into cubes

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
  • Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 11.2 g, Cholesterol 22.1 mg, Fat 9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 375.2 mg, Sugar 1 g

VERY YUMMY CROUTONS



Very Yummy Croutons image

Delicious croutons, my family ate them all before I made the salad!

Provided by Emily S.

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Time 25m

Yield 7

Number Of Ingredients 3

1 ½ cups butter, melted
8 slices bread with crusts removed, cut into cubes
2 teaspoons garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Drizzle melted butter over bread cubes in a large bowl; toss until butter is completely soaked into bread. Spread bread cubes onto a baking sheet. Sprinkle garlic salt evenly over the cubes.
  • Bake in preheated oven until golden brown, about 15 minutes. Cool completely before storing in an airtight container.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 14.7 g, Cholesterol 104.6 mg, Fat 40.4 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 25.2 g, Sodium 992.5 mg, Sugar 1.3 g

CHEF JOHN'S ITALIAN MEATBALLS



Chef John's Italian Meatballs image

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 30

Number Of Ingredients 14

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Steps:

  • Cover a baking sheet with foil and spray lightly with cooking spray.
  • Soak bread crumbs in milk in a small bowl for 20 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
  • Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
  • Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g

CHEF JOHN'S TUSCAN BEAN SOUP



Chef John's Tuscan Bean Soup image

Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 19

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 stalk celery, diced
1 carrot, diced
3 cloves garlic
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
4 cups chicken broth
salt to taste
freshly ground black pepper to taste
½ teaspoon chopped fresh rosemary
½ teaspoon fresh thyme leaves
½ teaspoon cayenne pepper, or to taste
⅓ cup creme fraiche
½ lemon, juiced
1 ½ cups fresh bread cubes
2 tablespoons olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
  • Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
  • Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 44.4 g, Cholesterol 42 mg, Fat 23.1 g, Fiber 10.3 g, Protein 12.7 g, SaturatedFat 8.5 g, Sodium 1611.1 mg, Sugar 4.4 g

Related Topics