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Buttery Garlic Croutons

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Take your soup and salad game to the next level with a batch of Buttery Garlic Croutons! Homemade croutons are easy to make and a great way to bring new life to day-old bread.

homemade garlic croutons recipe

Over the years, there have been a few staple items I used to buy at the store that I have since preferred to make myself at home. Fresh salad dressings are a big one in this category (especially blue cheese), as are garlic croutons.

Store bought croutons get the job done in soup or on a salad, but homemade croutons are simply a whole other world.

These Buttery Garlic Croutons are made from cubes of French bread, tossed and toasted with garlic butter, olive oil, and a touch of salt until crisp. They’re simple to prepare and a great way to use up leftover bread.

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A Trio of Deviled Eggs

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Three of my favorite recipes for deviled eggs: Classic, Bacon-Horseradish-Chive, and Basil-Garlic with lemon-parmesan breadcrumbs. Great for entertaining!

A Trio of Deviled Eggs

With Easter coming this weekend and Spring officially arrived, I thought it might be a good time for an “egg” theme on the blog.

While I serve Deviled Eggs for many occasions year-round (especially for picnics, where they’re something of a staple), they’re a particularly great way to utilize your palette of hard boiled, dyed Easter eggs.

Today, I’m sharing three of my favorite ways to prepare Deviled Eggs: the classic Dijon filling, Horseradish-Bacon-Chive, and Basil-Garlic.

Serve one variety or a platter of all three for a delicious appetizer that guests of all ages are sure to devour!
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Grilled Shrimp Scampi

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Lightly-charred shells gave way to luscious, marinated shrimp, served with warm, scallion-studded Lemon-Garlic Butter in this Grilled Shrimp Scampi.

 

Grilled Shrimp Scampi

For as long as I can remember, my mother has served Shrimp Scampi as a part of our Christmas Eve dinner. The platter of tender, broiled shrimp, bathed in a buttery, lemon-garlic sauce (alongside a smorgasbord of other Italian seafood specialities, including my favorite Lobster Tails over Linguini, swoon!) is never long for the table.

Since we eat it on Christmas Eve, Shrimp Scampi has always been a winter dish for me, though there’s nothing inherently cold-weather about it.  As a fan of grilled shrimp in general, and someone who’s holding onto summer for dear life, I decided to try adapting my mother’s recipe for the grill a few weeks ago.

We absolutely loved the variation. The lightly-charred shells gave way to luscious, marinated shrimp, which we peeled after grilling and dipped one at a time in warm, scallion-studded Lemon-Garlic Butter.  A light sprinkling of red pepper flakes gave the dish a subtle “pop” of heat to complement the grilled flavor. I’m getting hungry all over again writing about it!

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