Bridal Basics

Make Your Own Seasoned Bread Crumbs

Apr 1, 2013 by

breadcrumbs 009 WM

 
Okay, I know what some of you are thinking.

Bread crumbs.  Really, Lisa?

This is not an April Fool’s joke.  Trust me, I do not for one second think I can get away with posting a recipe for just bread crumbs.  There will be another recipe to follow.

This post is more to show new cooks that while there are some ingredients worth spending money on (. . . like puff pastry.  Dear Lord, unless you are a pastry chef, just buy the packaged stuff from the freezer section), there are other ingredients you should never waste your money on.  Like bread crumbs.

Bread crumbs are nothing more than stale bread finely ground in a food processor.  That’s it.  In my house, no one ever wants to eat the ends of a loaf of bread.  So I stick the ends back in the bag and store the bag in the freezer to keep it from getting moldy.  I keep adding to my stash until I get pretty close to a full loaf, and then that’s when I drag out my food processor and turn them into crumbs.

 

breadcrumbs before and after WM

 
This is also a good solution for those single lonely leftover hot dog or hamburger buns.  I don’t know why, but whenever we prepare hot dogs or hamburgers, we always seem to end up with just one leftover.  If I put it in the freezer, I usually rediscover it a year later and by then it’s horribly freezer burned.

Some people like to toast the bread before they grind it up.  I don’t even do that.  I just let my bread sit out on the counter for an hour or so beforehand to dry out.  Once it has been turned into crumbs, I dump everything into a large resealable plastic bag and place it back in the freezer.  When I have a recipe that calls for bread crumbs, I simply measure out what I need about thirty minutes before I’m ready to start cooking to allow it to come to room temperature.

Now you have plain bread crumbs.  But what if you have a recipe that calls for Italian-style bread crumbs?  No problem.  It’s just a matter of adding a few seasonings.   I have included a recipe below for both Italian and Cajun seasoned bread crumbs.  The Cajun bread crumbs are excellent on chicken breasts, pork chops, or fish.

I mentioned there would be a recipe to follow.  Check back on Thursday when I share a recipe for Chicken Parmesan.  It’s a Bridal Basics recipe that’s easy to prepare, but big on flavor.

 

breadcrumbs 010 WM

 


Make Your Own Seasoned Bread Crumbs

 
The Cooking Bride original recipe
Author:
Recipe type: Seasoning
Serves: 4
Ingredients
For Italian-style breadcrumbs:
  • 1 cup plain breadcrumbs
  • ¼ cup greated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
For Cajun-style breadcrumbs:
  • 1 cup plain breadcrumbs
  • 1 teaspoons paprika
  • ¼ teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons dried parsley
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
Instructions
  1. In a small mixing bowl, combine breadcrumbs with herbs and spices.
  2. Store any unused portion in an airtight container.
Notes
One cup of bread crumbs will coat approximately four chicken breasts. You can double or triple the recipe according to your needs..
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