Homemade Croutons

Remember those bread scraps and heals from the grilled cheese I made last week?  I made croutons out of them!!  Of course, you don't have to wait for scraps--you can make croutons with perfectly good bread.  I love using a loaf of French bread.

Either way, simply cut the bread to whatever size you want.  Because I was using scraps, I went for small croutons.  Spread them out on a jelly roll pan and leave them out to get dry and stale.  This is the key to crunchy croutons.

My croutons never come out the same because I usually don't measure.  Feel free to diverge from the recipe.  Add dried herbs, omit the cheese, use more garlic...it's up to you!

Homemade Croutons
3 c. stale bread cubes
1/4 c. olive oil
1/2 tsp. salt
a few dashes pepper
1/4-1/2 tsp. garlic powder
1/2 tsp. paprika
2 Tbsp. Parmesan cheese



Preheat oven to 375.  Place bread in large bowl.  Drizzle with olive oil while tossing.  Add remaining ingredients, tossing to thoroughly coat.  Taste and adjust seasonings accordingly.  Spread in single layer on shallow pan.

Bake until golden, stirring occasionally.  May take as little as 8 minutes or as many as 15 depending on your oven, bakeware, and size of croutons.  Just keep checking them.

BE CAREFUL NOT TO BURN THEM!  I overdid my batch while I was distracted with kids, but they still tasted yummy!

These are great with Caesar salad!

Cake Series: Peanut Butter Filling

There are many different types of filling for cakes, but one of my all-time favorites is peanut butter, especially when it's in a chocolate cake!  I mean, who doesn't like peanut butter and chocolate?!  Most of the cakes/cupcakes I make are filled with this scrumptious peanut butter filling.  It is very easy to make, but be careful, because it's addicting!

Peanut Butter Filling
3 Tbsp butter, softened
1 cup creamy peanut butter
2/3 cup powdered sugar

In the bowl of a mixer, beat butter until soft and fluffy; add peanut butter and mix well.  Gradually add powdered sugar, beating until well-incorporated.

I think I quadrupled this batch, so the quantities in the pictures are different than those for which the recipe calls.

Use as a filling for cakes, cupcakes, or just eat by the spoonful.  I have to mention that this filling tastes amazing when placed between two peanut butter cookies (my dad will serve as a witness - it was his idea to take the cookies sitting on my counter and add the peanut butter filling I also had sitting on my counter).  I imagine this would also taste scrumptious if you mixed it in with some vanilla ice cream, chocolate chips, and chocolate syrup.  Yum!  Good thing I don't have any ice cream in my house, otherwise, I'd probably be eating this right now!

In Remembrance

My daughter at the funeral procession for a fallen soldier earlier this year.

September 11, 2001.  It’s a day that, along with many of the pictures from that day, will live in our minds forever.  As we reflect on the events of ten years ago, we want to acknowledge all of the lives lost, the heroes that were made, and all the men and women who have so sacrificially served our country in order to protect our freedoms.  We are praying for those who lost loved ones in the attacks 10 years ago and for those who have lost loved ones overseas in the fight against terrorism since. 

God bless America!

Crustless Grilled Cheese

At the beginning of last school year, I wrote a post about making your own peanut butter and jelly Uncrustables.  These are still one of my go-to school lunches, along with bean burritos and quesadillas.  But I am always on the lookout for new items that I can stock in my freezer.

This week, Kimiko’s nieces and nephews started at a new school.  Unfortunately for their mom, the school has a nut-free policy.  She is not allowed to send anything in their lunches that contains nuts of any kind in any form.  Since she can’t rely on pulling PB&J’s out of her freezer, she asked if it was possible to make and freeze grilled cheese.  While I didn’t see any problem with it, I didn’t actually try it until this week.  And I was met with success!!

Beforehand, the main obstacle I could foresee was trying to get the cheese big enough to fill the sandwich without getting into the edges.  When I went to actually make the sandwiches, it was a no-brainer!  I simply folded the corners of each slice of cheese into the middle and they fit perfectly into the center of my sandwich cutter.  If you have a different size cutter, you may need to experiment to see what works best for you.

The one problem I did encounter was ripped bread.  I bought Iron Kids bread because I happened to be at Costco and that’s what they carry.  It wasn’t as soft as it needed to be to keep from ripping.  However, it ended up not being a problem.  I just buttered right over the cracks and they sealed themselves closed when I cooked the sandwiches.

Don't worry about the cracks if they occur.

Just butter over the tears.

Yesterday I picked up some Oroweat Soft Family 100% Whole Wheat bread, but haven’t tried it yet.  Extrapolating from my experience with PB&J, I’m guessing it will work better than the Iron Kids bread.

As far as reheating goes, it will vary depending on whether or not the sandwich is still frozen or has thawed by lunch time.  Either way, it doesn’t take long.  Pulled straight from the freezer, they only take about 30 seconds in my microwave.  If they are thawed, I imagine about 15 seconds would be sufficient.

And I don’t suggest microwaving them in the plastic wrap.  It just traps all the steam, making the sandwich soggy.  I will be sending these to school in plastic containers.

Crustless Grilled Cheese

Bread

Sliced American cheese

Margarine or softened butter

Heat skillet over medium to medium-high heat.  Fold corners of each slice of cheese to middle and place in center of bread.  Top each with second slice of bread.

Cut and seal with sandwich cutter (mine is from Pampered Chef, but you can find other kinds elsewhere).

Butter tops of sandwiches.  Butter bottoms and immediately place in pan, top down.

This is the messy part.

Flip when top is browned; continue to cook until bottom is browned.  Cool completely on wire rack.

Wrap each sandwich in plastic wrap and store in zip-top bag in freezer.


And don't throw those scraps away!!  Save them for croutons and bread crumbs (recipes to come in the near future.)

UPDATES:  The Oroweat Soft Family 100% Whole Wheat bread was much softer and didn't tear!  The only problem I had was that it is slightly smaller than the Iron Kids bread so I had parts that didn't seal because the crust was in the cutter.  I'm guessing it would work with the cutter that Pampered Chef currently carries.

Someone had asked about eating them without reheating them.  I pulled one out of my freezer when the kids left for school and left it on the kitchen counter until lunch time (to simulate being in a lunch bag until lunch time).  Surprisingly, it wasn't bad!  I still prefer them warm, but I'd eat them just thawed if I had to.  And I'm sure my kids wouldn't notice the difference.

Chicken Caesar Wraps

Last summer, I wrote about BLT Wraps.  I continue to make a version of this meal, but have made a few alterations.  I usually leave out the bacon (hence Chicken Caesar Wraps instead of BLT Wraps), since it's not on sale for under $2/lb very often.  Also, instead of using chicken breasts that I cook specifically for this meal, I use leftovers from a whole chicken cooked either in the slow cooker or in the oven.

Leftover meat from my slow cooker chicken.

And while we're on the subject of chicken, let me just encourage you to check the clearance meat section of your local grocery stores often.  Last week, I found whole chickens on sale for 97 cents/lb (which is more than I pay for whole chickens), that were on clearance for 50% off, making them less than 50 cents/lb!  I bought two and stuck them in the freezer!  I also found bacon for $1.35/lb that same day.  Taking a few extra minutes to check for clearance meats may well be worth your time!

These wraps are simple and make easy lunches.  You can assemble them in the morning, wrap them in cling wrap or foil, and take them to work or school for a delicious lunch!  Just make sure they're kept cool!

Chicken Caesar Wraps
Tortillas
Cooked, shredded chicken (see links above)
Lettuce, shredded
Tomatoes, chopped
Grated Parmesan
Caesar dressing

Warm tortillas in a skillet over medium to medium-high heat.  Top with lettuce, chicken, tomatoes, Parmesan, and Caesar dressing.  Roll up; enjoy!

Fish Tacos

A while ago I promised to post my fish taco recipe.  Well, I've finally gotten around to it.  It's really easy, so doesn't need very much explanation.

I use tilapia, but almost any white fish will do.  And instead of traditional coleslaw, I use my sauteed cabbage coleslaw.

I usually don't measure, so don't be afraid to wing it.  Use the recipe as a guide.  Sometimes I add garlic powder and/or leave out the paprika.

Fish Tacos
1/4 c. lime juice
1/4 c. olive oil
1 Tbsp. ground cumin
1/2 tsp. paprika
1 tsp. salt
1-2 lb. tilapia
1-2 Tbsp. vegetable oil
White corn tortillas
Coleslaw
Hot sauce (optional)
Cilantro, chopped (optional)

In a medium bowl, mix lime juice, olive oil, cumin, paprika, and salt.  Cut tilapia into bite-sized pieces and add to marinade; turn to coat.  Let marinate in fridge about 30 minutes.

Heat skillet over medium-high heat.  Add oil.  Cook tilapia until it flakes apart, about 5 minutes, stirring occasionally.

Heat tortillas in skillet over medium heat.  Top each one with fish, coleslaw, hot sauce, and cilantro.

Spiedies

Today's recipe is one that is not well-known through the United States.  It is, however, very well-known in Binghamton, NY.  No, I'm not from Binghamton; and no, I've never even been there.  My husband, on the other hand, spent much of his life there.  Binghamton doesn't just like spiedies, they have an annual festival every year dedicated to spiedies!  For all you upstate New Yorkers who like spiedies, please keep in mind that I'm a Californian and we like to do things a little different.  Therefore, these spiedies probably can't be considered a true spiedie, but it's my take on spiedies, so please don't be offended by my alterations!

Spiedies
Wooden or metal skewers
1 lb chicken, cubed
1/2 cup vegetable oil
1/4 cup vinegar
2 tsp Worcestershire sauce
1 tsp onion salt
1/2 tsp garlic salt
1/2 tsp celery salt 
1/2 tsp ground pepper
1/2 tsp dried oregano
Green and red bell peppers, cut into shish kebab-sized pieces
Onions (brown and red), cut into shish kebab-sized pieces
Sandwich rolls (we use French rolls)

Combine oil, vinegar, Worcestershire, onion salt, garlic salt, celery salt, ground pepper, and oregano in a sealable container (I use one large enough in which to marinate the chicken).  Add chicken and toss to coat.  Cover and refrigerate overnight.

If using wooden skewers, soak them in water for 20 minutes before assembling spiedies (kabobs).

Preheat grill to medium.  Put chicken, bell peppers, and onions on skewers. 

Pour remaining marinade over the assembled spiedies; place on grill.  Turn them periodically until chicken is cooked through; remove from heat.

While skewers are grilling, toast rolls.  Once the skewers are done, place the contents of 2 skewers onto a roll and enjoy!  We occasionally like to put garlic herb mayonnaise on our spiedies for a little extra oomph!

Money saving tips: Wait until chicken is on sale for under $2/lb.  Where I live, boneless skinless chicken breasts often go on sale for $1.70/lb or less (and Sam's Club typically has the frozen breasts for ~$1.86/lb if there's a lull in good sales).  When it goes on sale, I stock up.  Also, right now bell peppers on sale pretty cheap at several stores in my area, which means the bread is the most expensive part of the meal!  I have found that buying sandwich rolls in bulk from the bakery section is usually cheaper than buying the brand-name pre-packaged bread.