Christmas highlights in a word..FOOD! We enjoyed and indulged in everything, in all manner of food. From fish & grits to cinnamon rolls and everything in between. With my husband’s birthday being the day after Christmas, we topped everything off with his annual German Chocolate Cake.
|Christmas Cream Cheese Cinnamon Rolls…YUM!|
|Fried Goodness(shrimp, scallops, oysters, & fish) and Grits|
|Gerald’s Traditional Birthday Cake…German Chocolate|
To counter the calories from all of this feasting, my daily life will include salad from today until sometime in May. Surely, you can see why!
Because my salad dressings will be light(lemon juice, olive oil & garlic mustard), I can treat myself to toppings like really good croutons. So, I decided to make the most of some beautiful marbled rye…Oh, I forgot to mention the grilled ham and cheese sandwiches…Anyway, back the the marbled rye, I made croutons. (recipe on next page)
6 slices of bread
3 tablespoons extra virgin olive oil
1 large clove of garlic, smashed
1/2 teaspoon dried rosemary, chopped
1/2 teaspoon red pepper flakes
Preheat oven to 300 degrees. Remove crusts from bread and cut into small pieces (about 1 x 1 inch). In a small skillet, heat extra virgin olive oil and garlic on very low heat for about 5 minutes, until garlic has softened and is lightly browned.
Add rosemary and red pepper flakes to skillet and remove from heat. Place bread cubes on a baking sheet. Discard or reserve* garlic for other use and pour seasoned oil over the bread cubes. Toss to coat and bake for 25-30 minutes, turning half way through the baking process. Remove from oven and allow to cool completely on the baking tray. Store any unused croutons in an airtight container for up to 1 week.
* I used the garlic to steep some chicken stock and added noodles for very light soup…And yes, I sprinkled the soup with a few croutons.
P.S. Sorry if my photos are overkill…My husband surprised me with a new camera 🙂