Chef Mia

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

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Carrabbas Bread Dipping Oil

  • Author: Chef Mia
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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

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  • 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

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 Mia
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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

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  • 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

Ham, Spinach & Mushroom Quiche

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Ham, Spinach & Mushroom Quiche

  • Author: Chef Mia
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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

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  • 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

Asparagus, Ham & Gruyere Crustless Quiche

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Gruyere, Ham and Asparagus Crustless Quiche

  • Author: Chef Mia
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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

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  • 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

    Bacon & Leek Quiche – Herbs & Flour

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    Bacon and Leek Quiche

    • Author: Chef Mia
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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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