I had the opportunity to share meals with friends on a few occasions this weekend at their holiday dinners…great time visiting with friends, wonderful food, and many laughs. It truly is a gift to have great friends.
I brought romaine leaf caesar salad with feta, caesar dressing and cornbread croutons…rather a simple salad (some would probably not call it a salad), but I think it is pretty to have the long romaine leaves…and I made cornbread croutons. I thought I would share the “recipe” with you.
Cornbread Croutons
Cornbread cut into bite size squares (You can either make the cornbread or purchase premade cornbread)
Olive Oil
Butter
Onion Salt – Approx 1 tsp. or to taste
Hungarian Smoked Paprika (Hot) – Approx 1 tsp. or to taste
Mix equal parts of melted butter and olive oil, approximately 1 tsp of onion salt and 1 tsp of smoked paprika in a bowl
Put cornbread into baking pan (I baked in my toaster oven)
Pour liquid combination evenly over cornbread and toss
Bake at 350 for approximately 10 minutes – tossing every few minutes
Remove from heat when they are turning brown because they will continue to bake and become crisp
I hope you enjoy…obviously, you could add any spices you want…I am a fan of hot, smoked paprika…the spice compliments the sweetness of the cornbread, and it has a great color.
Not too much deep, integrative thought today…just a fun interject.
Integrative Thought 