Skillet Parmesan Croutons

This post is long over due.

When I started this blog, one of my early posts was for slow roasted tomato soup. It's my favorite soup, my winter comfort food.

As delicious as the soup is, it requires skillet parmesan croutons to make it complete. The flavor and texture of the croutons is the ultimate complement to the soup. And the croutons are even easier to make than the soup.

But wait, they're multi-purpose! Since winter is coming to a close and I'm learning to like salads, I've started adding the croutons to my salad. The croutons gives the salad a nice flavorful crunch, and makes me like salad a bit more.

I usually use the end of a homemade loaf of whole wheat bread for the croutons. A day-old baguette works well too.

Give these a try with your next batch of soup or salad. They are so much tastier than store-bought!

Parmesan Croutons
From In Jennie's Kitchen

2 cups day-old bread, cut into 1/4" chunks
1/2 tsp dried parsley
2 TB grated Parmesan cheese
kosher salt and freshly ground pepper
4 tsp olive oil

Mix parsley, Parmesan, salt, pepper and olive oil.

Toss bread cubes in oil mixture until cubes are well coated.

Add bread cubes to a hot cast iron skillet over medium heat.

Cook bread cubes, stirring occasionally, until browned, about 10 minutes.

Serve with tomato soup or salad.

Click to print recipe

Whole Wheat Naan

Really good Indian food needs some really good naan to go along with it.

This is another fabulous recipe from Eat, Live, Run. I changed it just a bit to make it 100% whole wheat. As always, adjust the wheat/white flour combination to suit your taste. You can omit the vital wheat gluten if you don't use all wheat flour.

I also used my own garlic butter since I already had some in the fridge, but her roasted garlic butter sounds fantastic.

Whole Wheat Naan
Adapted from Eat, Live, Run

1 1/2 cups warm water
1 tsp yeast
3 to 3 1/2 cups white wheat flour
1 TB vital wheat gluten
1 1/2 tsp salt
1/2 tsp sugar

Combine the yeast, water and sugar and stir gently. Set aside for about five minutes.

In the bowl of a stand mixer (using a dough hook), combine the water/yeast mixture plus 1 1/2 cups of the flour.

Mix on low speed for about three minutes.

Add the vital wheat gluten, another 1 1/2 cups flour and the salt and increase the speed to high. If the dough is pulling away from the side of the bowl, you're good. If not, add a TB of flour at a time until the dough forms a cohesive ball.

Mix on high for about six minutes. When you're done, the dough should be elasticy.

Remove the dough place in a lightly oiled bowl.

Cover with plastic wrap and let rise for about two hours. It should double in size.

After rising, turn the dough onto a floured counter-top and divide into four equal sections.

Flatten each section down into a rectangular shape. If it resists shaping, let it rest for a couple minutes, then try again.

Sprinkle each rectangle with water and prick your fingers in each for naan “dimples”.

Place on a lined baking sheet and bake at 475 for ten minutes.

Let cool, hen brush each naan with garlic butter. Broil for four minutes.

Click to print Whole Wheat Naan recipe

Garlic Butter

1/2 cup butter, softened
1 1/2 tsp minced garlic
2 TB grated Parmesan cheese
1 1/2 tsp garlic salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/8 tsp smoked paprika

Combine all ingredients and stir until smooth.

Click to print Garlic Butter recipe

Cheddar-Jalapeno Cornbread Bites

We are huge fans of cornbread. I usually make it in my cast iron skillet, but I saw this slight adaptation in Martha Stewart Living and had to give it a try.

I used my own basic sweet cornbread recipe, added finely diced jalapeno and shredded cheddar cheese, and then baked the cornbread in mini muffin tins rather than my skillet. The flavor combination was great, and my girls loved the littleness of their cornbread. (I did scoop out part of the batter before adding the jalapenos and baked these just for the girls, as they are not as fond of the jalapenos as I am).

Martha recommends two other flavor combinations: orange-rosemary and caramelized onion-bacon. I'm thinking the onion-bacon cornbread bites would be fabulous with an omelette and hash browns.

Cheddar-Jalapeno Cornbread Bites

1 cup white wheat flour
1 cup cornmeal
1/2 cup sugar
1 TB baking powder
1/2 tsp kosher salt
1 1/4 cup milk
2 eggs, lightly beaten
1/3 cup canola or vegetable oil
3 TB melted butter
1 cup white cheddar cheese
1 jalapeno, finely diced (ribs and seeds removed)

Preheat oven to 350 degrees.

Mix flour, cornmeal, sugar, baking powder, and salt.

Whisk together milk, eggs, oil, and butter.

Stir in the cheese and jalapeno.

Add the milk mixture to the flour mixture and stir just until blended.

Fill mini muffin tins 3/4 full.

Bake at 350 degrees for 10-12 minutes.

Yield: 4 dozen cornbread bites

Click to print recipe

Check out other finger foods for the big game at Baking Bad's link party!