Crouton Dice With Blue Cheese Recipes

Steps:

• In pot, melt butter over medium heat; add onions, thyme and 1/4 teaspoons each salt and pepper and sauté for 2 minutes or until starting to soften. Reduce heat to medium-low, cover and cook, stirring often, for about 20 minutes or until onions are very soft. Uncover and cook, stirring often, for 15 to 20 minutes or until caramelized. Increase heat to medium-high; add garlic and sauté for 1 minute. Add sherry and bring to a boil, scraping up bits stuck to pot. Add beef stock and water and bring to a boil. Reduce heat and boil gently for about 10 minutes or until flavours are blended.
• CROUTONS:.
• Preheat broiler. On a baking sheet, lightly toast both sides of baguette slices. Spread one side with softened blue cheese.
• To serve, stir cream into hot soup and season to taste with salt and pepper. Ladle soup into ovenproof soup bowls . Float one crouton in each bowl and broil for about 2 minutes, or until cheese is melted. Serve immediately.

Steps:

• Preheat oven to 400°F with rack in middle.
• Trim crusts from loaf, then cut loaf into 1-inch cubes. Put cubes in a large shallow baking pan and drizzle with melted butter, gently tossing to coat. Arrange cubes in 1 layer and bake, turning occasionally, until pale golden and crisp around edges but still soft inside, 12 to 20 minutes. Cool croutons slightly in pan on a rack, then poke a hole three fourths of the way through each cube from top using large end of chopstick, making hole about 1/3 inch in diameter. Press about 1/2 teaspoon cheese into each hole, mounding slightly.
• Just before serving, reheat croutons, cheese side up, in baking pan in a 400°F oven until warm and crisp, about 5 minutes.

Steps:

• For chili:.
• Place a large stockpot over medium high heat and heat the olive oil.
• Add the onions, red bell pepper, garlic, chile peppers, and jalapenoes.
• Cook, stirring, until the onions begin to turn translucent, about 5 minutes.
• Add the tomatoes, cumin, chili powder, Great Northern beans, black beans, kidney beans and pinto beans.
• Stir together.
• Pour in the chicken stock and juice.
• Stir well.
• Add the red pepper flakes and salt and pepper to taste.
• Turn the heat to medium-low and cook until the chili is hot throughout, 30 to 45 minutes.
• For Blue Cheese-Cornbread Croutons: [Make while chili is cooking for 30-45 minutes on medium low].
• Preheat the oven to 425.
• Grease a baking pan or cast iron skillet.
• Prepare the cornbread mix according to package directions.
• Stir in the blue cheese.
• Take care not to overmix.
• Pour the mixture into the prepared backing pan or skillet.
• Bake in the oven until golden brown, about 15-20 minutes, dependeing on the package directions.
• Remove from the oven and cool on a rack.
• When cool, cut the cornbread into oversize cubes of about 1 and 1/2 to 2".
• Drizzle the cornbread cubes with olive oil and place on a baking sheet.
• Toast in the 425 oven until golden brown and crispy, about 6-8 minutes.
• Season the croutons with salt and freshly ground black pepper to taste.
• When cool, store in a resealable plastic bag in the refrigerator until ready to use.