Creole Croutons Recipe Fresh Recipe For Stuffed

CREOLE SEASONED CROUTONS - AIR FRYER METHOD

Steps:

• Cut bread into bite sized pieces
• Place bread cubes into a bowl and sprinkle with creole seasoning. Stir.
• In a small pot, add butter and cook on low until butter is melted.
• Add cheese, onion powder and garlic powder.
• Continue cooking on low until mixture is smooth and creamy.
• Pour cheese mixture over bread cubes. and mix well.
• Spoon 1/4 - 1/2 of bread cubes into air fryer - single layer only.
• Cook at 200*F for 5 minutes.
• Remove basket from air fryer and stir bread cubes.
• Cook for an additional 5 minutes.
• Once baked and crunchy, remove from air fryer and repeat until all cubes are cooked.
• Serve immediately on salads or on top of casseroles.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

STUFFED PEPPERS WITH CREOLE SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.
• While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers.
• Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.

CREOLE CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
• Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
• Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
• Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
• Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

CREOLE CROUTONS

Steps:

• Heat oven to 375C . In a bowl, mix oil with seasoning.
• Toss the stale bread cubes with the seasoned oil. Spread in a single layer on a baking sheet. Bake for until golden brown, about 4-5 minutes.