This post is for me more than anyone else. Did you ever make something once, then try to make it again; then completely forgot how you made it taste so good?
This is so I don’t forget.
Last night, I was making a variation of these Pork Chops with Mushrooms and Onions that I shared in yesterday’s post. When I calculated the recipe, it occurred to me that it was very low-calorie and was not going to be a very filling meal. I could have served it over rice, but my husband isn’t really a rice-kind-of-guy. And I wanted something quick. I had leftover romaine lettuce, so I thought I’d make a simple salad. But my husband isn’t really a salad-kind-of-guy, unless it has some good croutons or pieces of bacon. 😉
So I looked up a few recipes, adapted them to what I had on hand and came up with these croutons! I have no photos because I didn’t even think of it at the time. But I do need to know how to make these again because Rob said the recipe is a keeper!
Quick & Easy English Muffin Croutons
- 1 English Muffin, split and cut into 1-inch pieces
- 1 tsp extra virgin olive oil
- 1/8 tsp granulated garlic
- 1/2 tsp parsley flakes
- 1/4 tsp salt
- 1/8 tsp pepper
- Preheat oven to 375 degrees.
- Toss English Muffin pieces in a bowl with other ingredients until coated evenly.
- Spread on an aluminum foil-lined baking sheet.
- Bake for 10 – 15 minutes until slightly browned.
Of course, you can always double/triple/quadruple the recipe to have some on hand, but I like the warm crunch with a bit of chewiness in the middle that I didn’t really notice until Rob pointed it out to me. They only have that texture coming out of the oven! The next day, they’ll just be crunchy.
Do you make your own croutons?
What is your go-to recipe or method?