Homemade Sourdough Garlic-Herb Croutons

These croutons are addictive, delicious & the perfect addition to any salad. Even if it’s the only thing you “cook,” it gives your salads that restaurant feeling (and taste!)


1/2 tsp salt

1/2 tsp onion powder

1 tsp garlic powder

1 tsp oregano

2 tsp parsley

1 TBSP butter


4 cups sourdough bread cubes

1-2 TBSP crumbled Parmesan cheese


Preheat oven to 350 degrees.

Combine all spices into a small bowl & set aside.

Melt butter & combine w/ the oil. Place bead cubes in a bowl & drizzle butter/oil mixture over cubes & toss w/ your hands until evenly coated. Sprinkle herb mixture over bread cubes & toss w/ your hands.

Spread cubes on a baking sheet in one even layer. Bake for 8-10 minutes, then use a spatula to flip croutons & bake an additional 5-10 minutes or until golden brown & toasted. Remove from oven & immediately toss with Parmesan cheese. Let cool & add to salad. Store leftovers in an airtight container.

** I served these with an easy Caesar salad – Grilled chicken breasts (marinated with Nature’s Own Seasoning & lemon olive oil), romaine lettuce, Parmesan cheese, store bought Caesar dressing, fresh cracked pepper and a squeeze of fresh lemon juice.

Recipe adapted from Our Best Bites: Savoring the Seasons Cookbook


Summer Spaghetti

This isn’t the best picture, but let me tell you, this pasta was so tasty! The perfect summer pasta dish!

1 pound spaghetti, cooked al dente

3 boneless chicken breasts

For the chicken marinade:

Nature’s Own seasoning

2 teaspoons thyme, dried

2 teaspoons rosemary, dried

1 lemon, juiced

2 TBSP lemon olive oil (or regular olive oil)

1 tsp coarse salt

½ teaspoon cracked black pepper

For the garlic gravy:

1 stick of butter (1/2 cup)

2 TBSP extra virgin olive oil

4 garlic cloves, minced

2 TBSP all-purpose flour

2 ½ cups chicken stock

1 TBSP fresh basil, chopped

salt and pepper to taste

¼ cup Italian flat leaf parsley, chopped (to garnish)

½ cup grated parmesan cheese

1 cup cherry tomatoes; halved


Pound chicken breasts till thin & uniform thickness. Sprinkle chicken with Nature’s Own (both sides.) Add all the marinade ingredients (thyme, rosemary, lemon juice, olive oil, salt and pepper) into a mixing bowl and mix all together. Dump this marinade mixture into a gallon ziplock bag and the chicken to marinate. Marinate overnight or if short on time at the minimum 1 – 2 hours.

Cook the marinated chicken in lemon olive oil until cooked and browned on the sides. Allow chicken to rest for a few minutes then dice.

In a large sauce pan, melt the butter and add the olive oil. Saute the garlic until fragrant and soft. Add the flour and cook for a minute. Add the chicken stock and simmer gravy until thickened. (You may need to sift some additional flour into this mixture, so help thicken. Just whisk as you sift the flour in.) Add the chicken into the gravy then toss the cooked spaghetti into this sauce. Add the cherry tomatoes and finish the dish with the chopped parsley, chopped basil, and grated parmesan cheese (serve extra parmesan cheese on the side) Season with salt and pepper.