Tag: Homemade Croutons

Greek Chicken Salad with Homemade Croutons

Greek Chicken Salad with Homemade Croutons

by Pam on February 11, 2013

I wanted to make a salad to serve with the Fire Roasted Tomato Soup with Homemade Croutons[1] for dinner. I decided to add some sliced chicken to the salad to make it hearty and filling. I used homemade croutons[2] to this salad and used leftover Fran’s Vinaigrette[3] to dress this salad. I loved the combination of the spicy pepperocini’s with the tangy olives, salty feta, crunchy croutons, and tender chicken. It was a fantastic salad filled with great flavors and textures that my whole family enjoyed. It paired nicely with our tomato soup.

Make the homemade croutons – see recipe here[4].

Make Fran’s Vinaigrette – see recipe here[5].

Preheat the oven to 425 degrees.

Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes, until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite size pieces.

Place the lettuce into a large bowl and top with the bell pepper, pepperocini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly.  Serve immediately. Enjoy.



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Greek Chicken Salad with Homemade Croutons




Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

1 tsp olive oil
2 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Oregano, to taste
Garlic powder, to taste
4 cups of romaine lettuce, chopped
2 baby bell peppers, sliced (Red & yellow)
2 tbsp pepperocini slices
2 tbsp kalamata olives, sliced
2 tbsp feta cheese
Homemade croutons (see recipe link above)
Fran’s vinaigrette, to taste (see recipe link above)

Directions:

Make the homemade croutons – see recipe link above.

Make Fran’s Vinaigrette – see recipe link above.

Preheat the oven to 425 degrees.

Heat the olive oil in an OVEN PROOF skillet over medium-high heat. Season each side of the chicken breasts with sea salt, freshly cracked pepper, oregano, and garlic powder, to taste. Place the chicken in the HOT skillet and cook for 4 minutes or until golden brown. Flip and continue cooking for 4 minutes. Place the OVEN PROOF skillet into the oven and bake for 10 minutes or until chicken has cooked through. Remove from the oven and place on a cutting board to rest for 5 minutes before slicing into bite size pieces.

Place the lettuce into a large bowl and top with the bell pepper, pepperocini slices, kalamata olives, feta cheese, homemade croutons, and sliced chicken. Drizzle some of the vinaigrette on top, to taste, and toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Fire Roasted Tomato Soup with Homemade Croutons (www.gordon-ramsay-recipe.com)
  2. ^ homemade croutons (www.gordon-ramsay-recipe.com)
  3. ^ Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
  4. ^ homemade croutons – see recipe here (www.gordon-ramsay-recipe.com)
  5. ^ Fran’s Vinaigrette – see recipe here (www.gordon-ramsay-recipe.com)
  6. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  7. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Homemade Croutons

Healthier homemade croutons made with whole grain bread, Italian seasoning and shredded parmesan cheese. These are so simple to make, with ingredients you probably already have on hand.

I love how the grains in the bread add a nutty texture to the croutons, so much better than white bread!

Once baked you can keep them in a ziplock bag to use for salads or soups (I love croutons in my split pea soup[1]!) Be sure to use shredded Parmesan cheese so it sticks to the croutons when baked in the oven.

For this side salad, I chopped up some tomatoes, cucumbers, red onion and romaine lettuce, and tossed it with my red wine tomato vinaigrette[2].

Homemade Croutons
gordon-ramsay-recipe.com
Servings: 16 • Serving Size: 1/4 cup • Old Points: 0 pts • Points+: 1 pts
Calories: 28.5 • Fat: 6.5 g • Protein: 2 g • Carb: 5 g • Fiber: 0.9 g • Sugar: 0.7 g
Sodium: 47 mg (without salt)

Ingredients:

  • olive oil spray (I used my mister)
  • 6 slices 100% whole grain bread (I used Pepperidge Farm 15 grain)*
  • 1 tsp garlic powder
  • sea salt, to taste
  • 3-4 tsp dried Italian seasoning (or dried parsley)
  • 1/4 cup shredded Parmesan cheese
  • fresh black pepper, to taste

Directions:

Preheat over to 300°F. Spray a cookie sheet with cooking spray.

Remove the crust and cut the bread into small cubes.

Combine the garlic powder, salt and Italian seasoning in a medium bowl.

Spread the bread cubes on prepared cookie sheet in a single layer. Spray the top with more oil to coat and top with half of the seasoning and half of the shredded cheese; season with black pepper then bake for 14 minutes or until dry, crispy, and golden brown.

Turn the croutons over, spray a little more oil and sprinkle with remaining seasoning, black pepper and shredded cheese; bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Makes 4 cups. Enjoy!

*This should be about 5 1/2 oz after the crust is removed, before baking. This was calculated as such.

References

  1. ^ split pea soup (www.gordon-ramsay-recipe.com)
  2. ^ red wine tomato vinaigrette (www.gordon-ramsay-recipe.com)

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Fire Roasted Tomato Soup with Homemade Croutons

Fire Roasted Tomato Soup with Homemade Croutons

by Pam on February 10, 2013

I was sent a lovely gift package from Muir Glen[1] which included several cans of their delicious tomatoes, an amazing bag from Fleabags[2] (that I absolutely LOVE), a wooden “lazy” spoon and  a pair of salad tongs by Jonathan’s Spoons[3] that are so beautifully made, an awesome apron from Raw Materials Design[4], and a bottle of some really delicious olive oil by California Olive Ranch[5]. Talk about an amazing gift package!! I sure love the perks of being a food blogger! Thank you SO MUCH for the amazing gifts – I really appreciate each and every one of them.

On with the recipe. I grabbed a large can of the fire roasted tomatoes I was sent by Muir Glen and decided to make a simple batch of tomato soup. I loved the flavor the fire roasted tomatoes gave to this soup – they seemed to give it a richer flavor than regular tomatoes. I topped each bowl of soup with homemade crouton[6]s and it was so delicious. We all, kids included, loved this soup.

Make the homemade croutons – see recipe here[7].

Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.

Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a a thicker and heartier soup, skip this step. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Top with homemade croutons and serve immediately. Enjoy.



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Fire Roasted Tomato Soup with Homemade Croutons




Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.



Ingredients:

2 tsp olive oil
1/2 sweet yellow onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
1 28oz can of diced fire roasted tomatoes
3 1/2 cups of chicken broth
2 tbsp tomato paste
2 tsp sugar (more if desired)
Sea salt and freshly cracked pepper
Homemade croutons (see recipe link above)

Directions:

Make the homemade croutons – see recipe link above.

Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.

Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a a thicker and heartier soup, skip this step. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Top with homemade croutons and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ Muir Glen (www.muirglen.com)
  2. ^ Fleabags (fleabg.com)
  3. ^ Jonathan’s Spoons (www.woodspoon.com)
  4. ^ Raw Materials Design (www.rawmaterialsdesign.com)
  5. ^ California Olive Ranch (www.californiaoliveranch.com)
  6. ^ homemade crouton (www.gordon-ramsay-recipe.com)
  7. ^ homemade croutons – see recipe here (www.gordon-ramsay-recipe.com)
  8. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  9. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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