Bacon Wrapped Shrimp Filled Jalapeños

Makes a dozen

These are ridiculously good.

Ingredients

• 4 ounces cream cheese, softened

• 1/3 cup cooked baby shrimp

• 1 tablespoon Worcestershire

• 1 large clove garlic, minced

• 12 short, fat Jalapeños with stems

• 12 strips uncooked bacon

Directions

1. Combine cream cheese, shrimp, Worcestershire and garlic in a medium bowl - mix well

2. Holding the jalapeños vertically, cut a T shape into each one

3. Then use your fingers to open the door-like cut to expose the inside - remove seeds and membrane

4. Once cleaned out, stuff them with the filling, close the door and wrap with a piece of bacon

5. Cook seam side down in a medium hot pan or grill until the bacon is crispy all the way around, 10-15 minutes

6. Let cool slightly before devouring, I mean eating – no, I mean devouring

Roasted Tomatillo Salsa

Make this and make it often, I'm in love.

Makes about 2 cups

1 pound tomatillos, 5 or 6

3 cloves garlic

1 jalapeno pepper

1 Serrano pepper

1 small white onion, cut in half

3 tablespoons chopped cilantro

Kosher salt

1. Heat broiler to high

2. Remove husks from tomatillos and rinse well to get off the sticky stuff

3. Put tomatillos, garlic, peppers and 1/2 the onion on a baking sheet, drizzle lightly with oil and broil about 6 inches away from heat coils until beginning to start to blacken a bit - about 3 minutes

4. Flip over and repeat, let cool slightly

5. Put in a processor and whiz until nicely chunky, put in a bowl and add salt to taste, the other half of the onion finely diced and cilantro

6. Stir and serve

Palmiers

Two ingredients never tasted so good together. 

Serves 6

INGREDIENTS

• Puff pastry sheets, defrosted
• 1/4 cup sugar

DIRECTIONS

1. Roll out pastry sheet into rectangle, trim edges
2. Sprinkle surface with half the sugar, lay pastry on top, coat top with remaining sugar, using a rolling pin again to flatten and press the sugar into the pastry, flip, do the same
3. Roll shorter ends towards eachother to meet in the middle
4. Wrap in plastic wrap chill in fridge for 30 minutes 
5. Preheat oven 400
6. Slice 1/2" rounds, position 1'' apart on a lined cookie sheet (using parchment paper) 
7. Bake for 15 minutes until golden

WATCH SAM MAKE THIS >>> 

Stuffed and Braided Pizza

This is the epitome of outstandingness! 

Serves 4-6

INGREDIENTS

• 1 can refrigerated thin pizza dough crust
• 10 Spanish Chorizo slices
• 6 Provalone slices  
• 1 packed cup, spinach
• 10-12 slices Genoa Salami  
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mozzarella
• 1 tablespoon olive oil
• big pinch Kosher salt  
• 3-4 grinds fresh black pepper  
• 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE) 

DIRECTIONS

1. Stretch out the pizza dough to rectangle, about 10" on short ends
2. Get layering a single column  in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella 
3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
5. Heat through tomato sauce
6. Slice and dip, devour!

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WATCH SAM MAKE THIS >>>

Black Eyed Pea Salad

Serves 4

This culinarily ambiguous healthy salad…dip... side dish…or, as the south call it, "Cowboy Caviar" (which was highly recommended to me by my SIL, Danna) is so versatile, it's perfect for any potluck party.

INGREDIENTS

• 2/3 cup green onion, sliced
• 2/3 cup fresh cilantro, chopped
• 15 oz can black eyed peas, drained
• 11 oz can White Shoepeg Corn (or reg corn), drained
• 2 avocados, diced
• 1/2 cup tomato, de-seeded, diced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 garlic cloves, crushed
• 1 teaspoon cumin
• 1/4 - 1/2 teaspoon Kosher salt

DIRECTIONS

1. Mix everything up in a big bowl, eat!

TIP: Make a bunch, keep it in the fridge, it'll be good for 4-5 days. I would serve this with a burger, steak or grilled Tuna. If you don't have BEPeas just use cannellini beans.

WATCH SAM MAKE THIS>>>

Moscow Mule

Makes 1

A great cocktail – just don’t be tempted to substitute ginger ‘ale’ for the ginger ‘beer’, because it won’t be the same. BTW, ginger beer does not contain alcohol.

Ingredients

• Ice cubes
• 1 half lime, cut into 2 wedges
• 2 ounces vodka
• 4 ounces cold ginger beer

Directions

1. Fill a copper mug (or tall glass) with ice, add vodka, squeeze in both lime wedges - and drop in one of the wedges
2. Fill with the ginger beer
3. Serve

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Tortilla Chip Chicken

Serves 2-4

This super super simple appetizer, donated by loyal viewers, Lisa and Jeff. Trust me, make this – its juicy and delicious and it just doesn't get any easier than this!

INGREDIENTS

• 1 tablespoon canola oil
• 1  1/2 cup crushed White Tortilla Chips
• 1  1/2 oz hot taco seasoning
• 10-12 chicken wings
• 2 tablespoons Cholula hot sauce
• 1/3 cup sour cream

DIRECTIONS

1. Preheat oven 350 degrees and grease a large baking sheet
2. Mix chip crumbs and seasoning ingredients
3. Rinse chicken in water and drain (don't pat them dry) then coat in oil
4. Coat them generously in the dry mix
5. Cook for 40 minutes, then serve with sour cream mixed with Cholula – easy!

Baked Sausage & Cheese balls

Makes 24 puffs

A simple trio of ingredients that result in awesomeness! This is a recipe donated by David a longtime viewer of the show, we gave it a go and we loved it.

INGREDIENTS

• 8oz Cheddar cheese
• 3/4 cup Bisquick mix
• 1 cup uncooked sausage meat (room temperature)

DIRECTIONS

1. Preheat oven to 350
2. Put all ingredients in mixer and mix until well blended
3. Roll into roughly 24 one inch balls and place on un-greased baking sheet cook for 30 minutes

TURKEY ENCHILADAS WITH POBLANOS & PUMPKIN

Serves 4

Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

INGREDIENTS

• 2 tablespoons olive oil
• 3 Poblano peppers
• 1/2 onion, diced
• 1 garlic clove, sliced
• 1 cooked turkey thigh, diced
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1/4 cup chicken broth
• 6 white corn tortillas
• 1 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat hot grill, keep it on for later too
2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
4. Add turkey to skillet, cook for 3 more minutes
5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
6. Soak tortillas for 30 seconds in broth
7. Divide mixture into 6 tortillas evenly and roll
8. Sprinkle over cheese and then evenly pour over the remaining sauce
9. Grill for 10 minutes, serve

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Crab Dip

You can buy expensive crabmeat at your favorite seafood joint, but as long as you find yourself a really good quality canned version you don't need to.

Ingredients

• 1/2 pound crabmeat
• 1/3 cup shredded Swiss cheese
• 1/3 cup parmesan cheese
• 1/3 cup red onion, finely chopped
• 1 tablespoon hot sauce, I like Cholula
• 1/2 teaspoon Worcestershire sauce

Directions

1. Preheat oven to 350
2. Mix all ingredients well and put in a oven proof serving bowl
3. Bake for 15 minutes, then place under broiler to brown top
4. Serve with crackers or something crunchy like baked won ton chips

Honey Garlic Spare Ribs

Need to take an appetizer to someone's home? Bring these baby's along and they'll be talking about you all night. You don't even have to say where you got the recipe. Just send me an email telling me how good they were.

Ingredients

• 4-5 pounds pork spare ribs, 2 racks

• 2 tablespoons garlic powder

• 3/4 cup honey

• 2 Tablespoons cider vinegar

• 3/4 cup soy sauce

• 3 cloves garlic, crushed

• Sliced green onion

• 1/2 teaspoon Sesame seeds

Directions

1. Cut racks into individual ribs and season with garlic powder

2. Arrange in a 13x9-baking dish

3. Cover with foil and bake at 350 for one hour, or until very tender

4. Combine remaining ingredients (except green onions and sesame seeds) in a saucepan and simmer 5 minutes

5. Remove from oven and drain ribs well - careful, there will be lots of steam under the foil

6. Pour honey mixture over spareribs and make sure all ribs get coated

7. Bake, uncovered, at 350 for another hour. Baste well about every 10 minutes

8. Remove from oven and garnish with the green onions and sesame seeds.

Hot Sweet Wings

Makes about 2 dozen wings

Make them on a moments notice by keeping a bag of wings in the freezer - you don't even need to defrost them. Just yank 'em out and throw them in the oven, it's a piece of cake.

Ingredients

• 3 pounds chicken wings

• 1/2 cup honey

• 1/4 cup butter

• 6 ounces Louisiana-style hot sauce

• 1/2 to 1 teaspoon cayenne pepper

• good size pinch of salt

Directions

1. Preheat broiler

2. Place wings on a foil lined baking sheet and broil until done - about 10 minutes a side - more if frozen

3. While they're cooking, put remaining ingredients in a small pot and simmer for about 15 minutes

4. When wings are done, mix them in batches with the sauce in large bowl

5. Place wings in serving bowl with some of the sauce

My Mom's Lox Dip

So simple yet so delicious. Man, she's good.

Ingredients

• 1-4 oz package sliced Lox, chopped
• 4 ounces cream cheese (3/4 small package)
• 3 tablespoons mayonnaise
• 1 green onion, thinly sliced
• 1 hard boiled egg, grated
• thinly sliced green onion for garnish

Directions

1. Combine all ingredients in a bowl and mix well
2. Chill in refrigerator about 20 minutes
3. Sprinkle with a little more sliced green onion
4. Serve with toasted pitas (see recipes)

Blue Cheese & Red Onion Quesadillas

Serves 4 as an appetizer

Think about this - melty blue cheese married to caramelized red onion that's been sweetened with a little brown sugar. On second thought - don't think about it - just make it.

Ingredients

• 1 large red onion, thinly sliced
• 1 tablespoon olive oil
• 2-3 ounces crumbled blue cheese
• 1 tablespoon brown sugar
• 8 corn tortillas

Directions

1. Cook red onion in a non-stick pan over medium heat until very soft, then stir in brown sugar
2. Add blue cheese and mix until cheese is melty
3. Divide onion and blue cheese mixture between 4 tortillas, spread out and top each with another tortilla
4. Cook in non-stick pan until both sides are lightly browned, remove, cut into wedges and serve

Chocolate and Grand Marnier Fondue

You...someone special...the lights down low...candles flickering...romantic music and a smooth dark chocolate fondue to share...one fork...two mouths. Or it could be just you and the chocolate...whatever works, right?

Ingredients

• 3 oz Bittersweet chocolate
• 2 oz Milk chocolate, chips are fine
• slightly more than 1/4 cup whipping cream
• 1 tablespoon Grand Marnier
• Stuff to dip:
• Pound cake cut in cubes or rectangles
• Fresh strawberries, stems on
• Fresh orange sections, anything else you like chocolate on

Directions

1. Chop bittersweet chocolate into smallish chunks and place in a small bowl with milk chocolate
2. Bring whipping cream to boil in a small saucepan
3. Immediately remove from heat and pour over chocolate - whisk until smooth and silky
4. Stir in Grand Marnier
5. Place in a little fondue pot or small serving bowl and serve with whatever you like to dip

Strawberry Mojito

Makes 1 - but a really delicious one.

This drink requires you to perform the ancient bartender art of 'muddling' which just means mashing some of the ingredients at the bottom of the glass to bring out the flavors & oils. You can even buy special equipment just for this task. Or you could use the handle of a wooden spoon or stick or hammer handle if you had to.

Ingredients

• 2 ounces white rum
• 10 fresh mint leaves
• 2 strawberries, halved
• 1/2 lime, quartered
• club soda
• 1 teaspoon sugar

Directions

1. Put lime, sugar, strawberries & mint in the bottom of a tall glass and muddle
2. Add ice, rum and fill to the top with soda and stir

Maple Chops

Serves 4

If you don't have maple syrup - you can use pancake syrup. If you don't have pancake syrup - what? You don't have pancake syrup? What's going on in your house?

Ingredients

• 4 pork chops - bone in or out (I like it in)
• 1/2 cup maple syrup
• 3 tablespoons soy sauce
• 2 clove garlic, minced

Directions

1. Pre-heat BBQ
2. Combine syrup, soy and garlic - mix well
3. Marinate chops in 3/4 of the mixture as long as you have - 15 minutes or up to overnight
4. Grill until done - baste with reserved sauce during cooking - but save a little extra to drizzle on top when they come off the grill

Double Ballpark Hotdogs

4 Servings

I have a very definite idea on what a good dog should be - and this is it. By the way, life is too short to eat single dogs on a bun...

Ingredients

• 8 hot dogs - go Kosher, you'll thank me later
• 1 medium red onion, diced fine
• 1 tablespoon olive oil
• 1-2 ounce package 'ready bacon', diced fine
• 1-14 ounce can chili - beans...no beans, meat...no meat - you decide
• Hot sauce
• 4 big sandwich rolls or big hot dog buns or whatever
• 1/2 cup cheddar cheese, shredded

Directions

1. Boil dogs in a pot of water 5-7 minutes or until they start to 'plump'
2. While they cook, saute red onion in oil until it softens really well - then add bacon and allow bacon to crisp slightly - remove to a bowl
3. Heat chili - in a pot or in the crow, it's up to you
4. Remove dogs from pot and slice lengthwise down the center, but not all the way through - leave a little hinge
5. In the same pan you used for the bacon, sear the dogs on both "open sides" until juicy, glistening and starting to brown
6. Heat broiler and brown buns just slightly
7. Build it like this - place 2 seared dogs on a bun, top with chili, top with onion & bacon, top with hot sauce then a final topping with the cheddar and stick under the broiler until melty
8. My bet is nothin' will top this...

King Crab Legs

Serves 2

This is a great opening to a romantic meal for two. Don't be put off thinking crab is difficult to deal with - it's not.

Ingredients

• 1 pound King crab legs
• 1/2 cup butter
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon chili powder

Directions

1. Cut the stick of butter in half and put each half into a small bowl - don't do anything with it yet
2. Break each leg into 2 - 4 pieces - depending on how long they are (pieces should be about 5 - 6 inches long)
3. Fold 3 paper towels in half, so they're sort of 1 1/2 paper towels long and lightly dampen with water then wrap around the crab legs (these are already cooked...we're just warming them)
4. Place the bundle in the microwave for 2 minutes
5. Remove the crab, and while you're putting it onto a platter, put the butter bowls into the crow to melt - about 30 seconds I think
6. Remove bowls and add the pepper to one and the chili powder to the other
7. Open the shells, get to the meat and dip into your favorite butter sauce (but be sure to try both before you decide)

Pomegranate Champagne

Serves 6

I'm not a huge Champagne guy and even less huge when it comes to the classic Mimosa (Champagne & OJ). I find it a bit sweet. But pomegranate juice is tart and makes a very different, yet still special drink. There's really no need to buy expensive champagne when you're mixing it like this--that would just be unnecessary.

Ingredients

• Ice
• One 26-ounce bottle of Champagne or sparkling wine (by the way, sparkling wine is just Champagne that comes from somewhere other than the Champagne region of France)
• 12 ounces pomegranate juice
• 1 lemon, cut into wedges

Directions

1. Fill tall glasses with ice and add the Champagne and juice
2. Squeeze, then drop in the lemon wedge and serve