Dinner

End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.

From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.

Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨

Keto Ham and Cheese Chaffles (1 net carb!)

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Ham and Cheese Chaffles

  • Author: Chef Emy
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Description

These Ham and Cheese Chaffles require just 5 ingredients and are about 1 net carb each! This is the perfect easy keto breakfast or snack recipe!Â

Ingredients

Scale
  • 2 large eggs
  • 3/4 cup shredded cheese I use a mixture of cheddar and mozzarella
  • 1/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 3/4 cup ham chopped

Instructions

  1. In a mixing bowl beat the eggs well. Fold in the remaining ingredients until completely incorporated.
  2. Heat a waffle maker according to the manufactures directions. Add the batter to the waffle maker (about 2 sccops for the Dash waffle maker) be careful not to overfill.
  3. Remove the waffles when you no longer see any steam coming from the machine and the waffles are golden brown.

Notes

You can use whatever variety of shredded cheese you prefer.
Â
Net carbs are 1.2 g per chaffle

Nutrition

  • Calories: 174kcal
  • Sugar: 0.2g
  • Protein: 12.9g

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Sourdough Garlic Bread

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Sourdough Garlic Bread

  • Author: Chef Emy
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Description

This rich and buttery sourdough garlic bread is loaded with so much delicious garlic flavor. Full of herbs, fresh garlic and nutty parmesan cheese. It’s the ultimate side dish and is so easy to make.

Ingredients

Scale
  • 14 oz Sourdough Loaf
  • 10 tbsp Butter, unsalted
  • 12 cloves Garlic, peeled
  • 2 tsp Italian seasoning
  • 1/4 tsp Red pepper flakes, optional
  • 1 tsp Garlic powder
  • 2 tbsp Parsley, roughly chopped, plus more for garnish
  • 1/2 cup Parmesan cheese, grated
  • 1/4 tsp Sea salt

Instructions

  1. Preheat oven to 350.
  2. Next, slice the bread into 1 inch slices, being careful not to slice all the way through the bread. Place the loaf onto a parchment or foil lined sheet pan.
  3. Add the garlic cloves and red pepper flakes to a small ramekin. Cover with olive oil. Place inside oven and cook for 20-25 minutes until the garlic is fork tender. Let cool completely.
  4. Remove garlic from oil (reserve oil for later use.). Using a fork, smash garlic cloves.
  5. In a small bowl, combine softened butter, cooked garlic, garlic powder, Italian seasoning, parsley, and parmesan cheese. Season with salt.
  6. Using a small offset spatula, generously spread mixture into all the slits of the bread.
  7. Wrap bread in foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes.

Nutrition

  • Calories: 295kcal
  • Sugar: 2g
  • Protein: 8g

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Rosemary Garlic Pull Apart Bread

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Rosemary Garlic Pull Apart Bread

  • Author: Chef Emy
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Description

Make a flavorful pull apart bread using this delicious rosemary-infused yeasted dough. You can use your favorite cheese in the filling. I love and usually use shredded parmesan.

Ingredients

Scale
  • 2 teaspoons Platinum Yeast from Red Star*
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed*
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
  • 5 Tablespoons (71g) unsalted butter, extra soft (see note)
  • 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
  • 1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
  • 2 garlic cloves, minced or 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3/4 cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)
  • 1 Tablespoon (14g) unsalted butter, melted
  • coarse or flaky sea salt for sprinkling

Instructions

  1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
  2. If you do not have a mixer, you can mix the dough together with a wooden spoon or silicone spatula in this step. Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If the dough isnt pulling away from the sides of the bowl, add a little more flour, a Tablespoon at a time. Dough will be soft.
  3. Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If youre new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 Tablespoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your fingerif it slowly bounces back, your dough is ready to rise. You can also do a windowpane test to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until its thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
  4. 1st Rise: Shape the kneaded dough into a ball. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  5. As the dough rises, prepare the filling in the next step and grease a 9×5-inch loaf pan.
  6. Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if thats easier too. Cover tightly and set aside until ready to use. (Dont refrigerate unless making well in advance. Its easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.)
  7. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle thats about 4 inches in diameter. The circle doesnt have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.
  8. 2nd Rise: Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
  9. Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
  10. Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Dont be alarmed if theres melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.) Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.
  11. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
  12. Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10-15 minutes until interior is soft again or warm in the microwave.

Notes

Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 4, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 4. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)
Special Tools (affiliate links): Electric Stand Mixer or Large Glass Mixing Bowl with Wooden Spoon / Silicone Spatula | 9×5-inch Loaf Pan | Cooling Rack | Flaky Sea Salt
Yeast: I always use Platinum Yeast from Red Star, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Flour: Feel free to use the same amount of bread flour instead of all-purpose flour. You can also try swapping out 1 cup of flour for whole wheat flour. Do not replace all of the flour with whole wheat flourjust 1 cup.
Extra Soft Butter for Filling: Have you ever read my page about room temperature butter? Room temperature butter for baking should still be cool to the touch. You want room temperature butter for the dough. However, for the filling, you want extra soft butter so you can easily spread it onto the flattened dough without tearing the dough. Feel free to microwave it for 10-15 seconds to help it get extra soft.

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Copycat Olive Garden Bread Sticks

Olive Garden Bread Sticks

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Olive Garden Breadsticks Recipe

  • Author: Chef Emy
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Description

These Copycat Olive Garden Bread Sticks are soft and fluffy on the inside just like the real deal. You can enjoy them whenever you want when you make them at home.

Ingredients

Scale
  • 2 1/4 tsp dry active yeast
  • 1 1/4 cups warm water divided
  • 4 1/4 Cups flour
  • 2 Tbsp butter softened
  • 2 Tbsp sugar
  • 1 1/2 tsp salt

Instructions

  1. To make the dough place 1/4 c warm water in a bowl and sprinkle yeast on top, stir and allow to sit for 5 minutes until foamy..
  2. Add the sugar, butter, salt and 4 cups flour into a mixer. Add in yeast mixture, remaining water and mix until a sticky dough forms.
  3. Add some additional flour (1/4 cup or more) and continue mixing until a nice soft, smooth dough forms.
  4. Place on floured counter top and divide dough in half, forming two one foot long logs of dough.
  5. Cut each log into 8 even pieces. Roll each piece into a 7 inch long breadstick. You will have 16 breadsticks.
  6. Place the breadsticks on a parchment lined cookie sheet. Place breadsticks about 1- 1 1/2 inches apart. Cover with a cloth and let rise in a warm place for about 45 minutes.
  7. Preheat oven to 400.
  8. Make the topping and brush the breadsticks with 1/2 the mixture before baking.
  9. Bake until lightly golden brown, about 12-15 minutes.
  10. After you remove from the oven brush with the remaining butter mixture.

Notes

Tips & Notes: The recipe makes about 16 bread sticks which is too many for my reduced size family so I usually cut the recipe in half and it still works great. Eight bread sticks was enough for dinner and a few for leftovers too. If you need to make these extra quick and easy, you can use some frozen bread dough to make the breadsticks and no one will probably know the difference! You will get 8 breadsticks out of one loaf of frozen bread dough. You can also use frozen rolls and make one breadstick from each roll (they will be slightly smaller)

Nutrition

  • Calories: 164kcal
  • Sugar: 2g
  • Protein: 4g

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Bread Dipping Oil – Carrabba’s Style Olive Oil Bread Dip

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Carrabbas Bread Dipping Oil

  • Author: Chef Emy
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Description

Make restaurant-style bread dipping oil at home! This Carrabba’s-inspired olive oil bread dip is garlicky, herby, and ready in 5 minutes. Perfect with warm, crusty bread.

Ingredients

Scale
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoons dried rosemary
  • 1 1/2 teaspoons coarse sea salt
  • 3 cloves fresh garlic , freshly crushed or minced
  • extra virgin olive oil

Instructions

  1. Combine the 1 tablespoon crushed red pepper flakes, 1 tablespoon freshly cracked black pepper, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 tablespoon dried parsley, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1/2 teaspoons dried rosemary , 1 1/2 teaspoons coarse sea salt and 3 cloves fresh garlic, grated. Mix well.
  2. If serving immediately, measure out about 1 tablespoons of the spice mixture into a shallow plate or bowl. Add 1/3 cup extra virgin olive oil. Save the rest in an airtight container for another day!
  3. If you've made this recipe at home, come back and let us know how it was in the comments or star ratings!

Notes

Use 1 tablespoon of dry mix for every 1/4-1/3 cup olive oil.
If you want to use fresh chopped herbs, swap out 2 teaspoons for every tablespoon of dried.

Nutrition

  • Calories: 261kcal
  • Protein: 1g

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Garlic Butter Bread Rolls

Garlic bread rolls are soft and fluffy dinner rolls brushed with delicious garlic herb butter. They make a perfect side to any dish, especially for Thanksgiving and the holidays!

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Classic Carrot Cake with Vanilla Bean Cream Cheese Frosting

  • Author: Chef Emy
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Description

Garlic bread rolls are soft and fluffy dinner rolls packed with garlic flavor. These homemade rolls are made with lots of fresh garlic in the dough and brushed with even more garlic herb butter after baking!

Ingredients

Scale
  • 4 1/2 tablespoons unsalted butter
  • 2 tablespoons minced garlic
  • 3 1/2 cups + 1 tablespoon all-purpose flour, *See notes below for measuring*
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1 cup whole or 2% milk, warmed to 110°F
  • 1 large egg, room temperature
  • 1 beaten egg, for brushing the tops

Instructions

  1. Lightly butter the bottom and sides of a 9×13 pan and set it aside.
  2. In a small pot, melt the butter and add the minced garlic. Cook for 1-2 minutes or until the garlic is fragrant. Take off the heat and cool while you measure the other ingredients.4 1/2 tablespoons (60 g) unsalted butter, 2 tablespoons minced garlic
  3. In a stand mixing bowl, combine the flour, parsley, sugar, yeast, and salt. Then add the warmed milk, egg, and garlic butter from above. Knead on low speed with the dough hook until the dough looks smooth and feels soft and tacky, about 10-12 minutes. *If the dough is too sticky, add one tablespoon of flour at a time until you have a workable dough. 3 1/2 cups + 1 tablespoon (434 g) all-purpose flour, 3 tablespoons chopped fresh parsley, 1 tablespoon (15 g) granulated sugar, 2 1/4 teaspoons instant yeast, 1 teaspoon fine sea salt, 1 cup (225 g) whole or 2% milk, 1 (55 g) large egg
  4. Cut the kneaded dough into 12 equal portions (use a scale for accuracy- 67 grams each). Shape each piece of dough into a smooth ball with your hand. Pinch the bottom of the roll where the seam comes together to keep it tight. Then place the shaped dough balls into the prepared baking pan. Cover the top with plastic wrap or a clean kitchen towel and set them in a warm place to rise until doubled in size, about 1-2 hours. *Watch the video below for visual aid!
  5. Preheat the oven to 350 F/180 C.
  6. Brush the tops of the rolls with the beaten egg wash. Then bake the dinner rolls for 20-30 minutes, or until the tops are golden brown.1 beaten egg, for brushing the tops
  7. While the rolls are baking, make the garlic butter. Melt the butter in a pot and add the minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Then remove it from the heat and stir in the parsley. When the rolls come out of the oven, immediately brush them with the garlic butter. Sprinkle with flaky sea salt if desired, and serve warm!2 tablespoons (28 g) unsalted butter, 1 tablespoon minced garlic, 1 tablespoon chopped fresh parsley, flaky sea salt

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Note on yeast: If you use active dry yeast instead of instant yeast, you must activate it first. Stir the yeast into the warm milk and a sprinkle of the sugar. Let it sit for 5 minutes. It should look nice and foamy! Then, after the dough is kneaded, let the dough rise until doubled in size before shaping (roughly 30-60 minutes).
Storage: Dinner rolls are best served the day they are made, but can be stored for 2-3 days in an airtight container or ziplock bag at room temperature.
Freezer: After baking, remove the rolls from the pan and let them cool completely. Transfer them to an airtight container for one month.
Make ahead: Once the rolls are shaped and snuggled into their baking pan, cover the top tightly with plastic wrap and refrigerate overnight. The next day, let them double in size at room temperature before baking. This could take a few hours!
Reheating: These garlic bread rolls are best served warm! Before serving, cover the rolls with foil and bake them at 350°F until warmed through. You can also pop them in the microwave for 20-30 seconds until warm!

Nutrition

  • Calories: 87kcal
  • Sugar: 2g
  • Protein: 2g

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Ham, Spinach & Mushroom Quiche

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Ham, Spinach & Mushroom Quiche

  • Author: Chef Emy
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Description

Ham, Spinach & Mushroom Quiche Recipes is a wonderful dish that is perfect for holiday entertaining or a busy weeknight dinner and even for brunch!

Ingredients

Scale
  • 1 refrigerated pie crust
  • 1 tablespoons butter
  • 1 cup sliced mushrooms
  • 3 green onions sliced
  • 3 cups fresh spinach or 1 10 oz package frozen spinach
  • 3 large eggs
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 1 cup shredded Swiss Cheese
  • ½ cup shredded smoked Gouda cheese
  • ¾ cup diced cooked ham

Instructions

  1. Preheat oven to 425 degrees F. Unroll pie crust and press into a pie plate. Prick the bottom and sides of the pie crust with a fork.
  2. Bake the pie crust for 10 minutes. Lower oven temperature to 325 degrees.
  3. Add butter to a medium skillet and add mushrooms and green onions. Cook for 5 minutes, stirring often.
  4. Add spinach (If you are using frozen spinach, thaw it and squeeze out excess liquid before adding to skillet.) Cook until spinach just starts to wilt if using fresh or until heated through if using frozen. Set aside.
  5. Add eggs to a large bowl, add milk and salt and whisk until well combined.
  6. Add shredded cheese, ham and spinach and mushroom mixture. Stir until well combined.
  7. Pour into pie shell and bake for 50-55 minutes or until center is set.
  8. Remove from oven and allow to rest 10 minutes before slicing.

Nutrition

  • Calories: 275kcal
  • Sugar: 2g
  • Protein: 16g

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Asparagus, Ham & Gruyere Crustless Quiche

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Gruyere, Ham and Asparagus Crustless Quiche

  • Author: Chef Emy
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Description

An easy, healthy and delicious weeknight meal idea! This crustless quiche is perfect for a quick dinner on the go, or a sit-down brunch.

Ingredients

Scale
  • 1 lb asparagus, washed, ends snapped off and cut into bite-sized pieces 2 cloves garlic, minced 1 tablespoon butter 6 eggs 1 cup half-and-half 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 cups gruyere 5 oz ham steak, diced 3 scallions, white and green sections

Instructions

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    Bacon & Leek Quiche – Herbs & Flour

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    Bacon and Leek Quiche

    • Author: Chef Emy
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    Description

    Bacon & Leek Quiche made with a homemade flaky crust is a simple, delicious recipe that is perfect for breakfast, lunch or dinner!

    Ingredients

    Scale
    • 1 1/4 cups all purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup butter cold, cubed
    • 6 tablespoons ice cold water

    Instructions

    1. Add the strips of bacon to a skillet and cook until crispy. Transfer to a plate lined with paper towel. In the same skillet, add the sliced leeks and cook them in the bacon grease until tender. Set them aside and let cool.
    2. Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
    3. Carefully transfer onto pie plate and trim any excess dough. Pierce with a fork (or line with parchment paper and weigh down with pie weights) and place in the oven to blind bake for about 10 minutes.
    4. Meanwhile, chop the bacon into small pieces. In a large bowl, combine the bacon, leeks and all the remaining ingredients for the filling.
    5. Remove pie crust from the oven and pour filling into it. Put back in the oven and bake for approximately 40 minutes or until set.

    Nutrition

    • Calories: 376kcal
    • Sugar: 3g
    • Protein: 17g

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    Cheesy Ham & Asparagus Quiche

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    Cheesy Ham & Asparagus Quiche

    • Author: Chef Emy
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    Description

    Cheesy Ham & Asparagus Quiche is a creamy and decadent quiche recipe that is perfect for brunch or dinner!

    Ingredients

    Scale
    • Flaky Pie Crust Recipe
    • 2/3 c. cream cheese
    • 1 c. cubed ham
    • 1/2 c. green onion chopped
    • 1 bunch of asparagus
    • 3/4 c. shredded Parmesan divided
    • 3 eggs
    • 1 1/2 c. heavy cream
    • 1/2 tsp. salt divided

    Instructions

    1. Preheat your oven to 350.
    2. Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 10 minutes.
    3. Meanwhile, mix the cream cheese and 2/3 c. Parmesan and microwave for 1 minute. Spread the cheese mixture over the par-baked crust and top with the cubed ham.
    4. Whisk the eggs, cream, green onion and 1/4 tsp. salt and slowly pour over the ham and cheese mixture.
    5. Arrange the spears of asparagus around the quiche in a circular pattern. Spray the top of the quiche with non-stick spray and sprinkle with remaining 1/4 tsp. of salt and remaining Parmesan.
    6. Bake for 35-45 minutes or until the eggs are set and allow to rest for 10 minutes before serving.
    7. The very center will still have a slight jiggle when moved, but will set as it rests.

    Nutrition

    • Calories: 528kcal
    • Sugar: 4g
    • Protein: 17g

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