ROSEMARY BUTTER KNOTS

And old-school, but definitely a goodie. Simple biscuits transform into delicious, garlicky twisted knots of rosemary perfection. Geez, could I have used anymore adjectives?

Serves 6

INGREDIENTS

• 1 tube fridge biscuits  

• 1/4 stick butter

• 1 clove garlic, crushed

• 1/2 teaspoon Dried Rosemary

• Kosher salt

• fresh black pepper

DIRECTIONS

1. Preheat oven 400

2. Roll each biscuit into 10 - 12" stick, tie a knot and tuck ends underneath

3. Place on nonstick oiled baking sheet with 2 - 3" spacing, bake according to packaging

4. While cooking, heat small pan on low heat, melt butter add garlic, black pepper and Rosemary

5. When cooked, paint knots liberally with butter while still hot

6. Garnish with pinch Kosher salt

WATCH SAM MAKE THIS >>> 

Cheese Pull Apart Bread

Serves 6

This is a viewer recipe sent in from Neil & Alana, and is simple and ridiculously good. But in the interest of full disclosure, I must admit I modified it slightly by adding the bacon.  So sue me…

INGREDIENTS

• 1 round bread loaf, sourdough is ideal for this

• 1/2 cup shredded Parmesan cheese

• 1 cup shredded Monterey Jack cheese

• 3 garlic cloves, minced

• 6 green onions, white & light green parts only, diced

• 8 pieces of bacon, cooked & crumbled

• 1/2 cup butter, melted

• 2 teaspoons Dijon mustard

• 2 tablespoons sriracha

• 1 teaspoon each oregano and garlic powder

• Kosher salt & fresh ground pepper

DIRECTIONS

1. Preheat your oven to 350

2. Score the loaf crosswise and lengthwise into 1 inch squares, cutting almost through to the bottom, but leaving it intact

3. In a small bowl put both cheeses, garlic, green onions and bacon – mix well and stuff mixture in between all of the cuts (some of it coming out of the top is just fine)

4. Melt butter in the microwave or a small pot – and add Dijon, sriracha, seasonings and salt & pepper – mix really well and drizzle evenly over the bread, especially over the cuts

5. Wrap loaf in a couple layers of aluminum foil and bake for 20 minutes

6. Remove from the oven and remove foil to expose the top of the bread

7. Turn oven to broil and put back in the oven and cook until lightly brown, and the cheese is bubbly

8. Remove, maybe wait a minute to let it cool and then go nuts eating it

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GOAT CHEESE & GARLIC POTATOES

Serves 6

This dish is not just delicious & easy, but also a great switch up from the norm. The perfect side to a juicy steak. Make em and love em!

INGREDIENTS

• 2lbs Yukon Gold Potatoes (or similar), sliced about 1/8 inch thick (I used a mandolin)

• 1 cup heavy cream

• 1 cup 2% milk

• 3 cloves garlic, crushed

• 1 bunch green onions, chopped

• 4oz goat cheese

• Kosher salt

• Fresh ground pepper

DIRECTIONS

1. Preheat oven to 400

2. Slice potatoes and put in a large bowl of cold water to keep from turning brown

3. Combine cream, milk, garlic, green onions and goat cheese, season well with salt & pepper - mix well.

4. Drain potatoes, add to the cream mixture and combine thoroughly / try to keep them from sticking together.

5. Pour into a 9x 13 oven proof dish

6. Cook for 1 hour or until gorgeous and you can't stand it anymore. Let sit 5 to 10 minute before serving.

TIP: If you want to make this the day before you need them, after cooking just let cool then cover and refrigerate. Then cover with foil and bake about 45 minutes at 250 to reheat.

Pear & Gorgonzola Bread

Makes one loaf

This comes from our wonderful friend Peg, who lives up the street. I added the sauteed red onions because almost everything is better with them.

Ingredients

• 1 large red onion, cut into thin slices
• Olive oil
• 1 loaf good crusty bread, like an Italian or French loaf
• 1/3 cup butter, softened
• 1 cup crumbled gorgonzola or blue cheese
• 4 pears, ripe and sliced into thin slices

Directions

1. Cook red onion with a little olive oil in a non-stick pan over medium heat until well softened
2. Preheat oven to broil
3. Mix butter and gorgonzola well in a small bowl, set aside
4. Slice loaf in half lengthwise
5. Drizzle olive oil on cut side of bread and place under broiler a minute or so until it just starts to get crispy
6. Remove and cover cut side of bread with red onion and then cover that with pear slices
7. Then spread gorgonzola butter over pears
8. Put under broiler until light brown and bubbly
9. Remove and slice into serving pieces

Spicy Garlic Brussels Sprouts

Come on now, brussel sprouts have been made fun of for too long. Maybe you just need a better way of cooking them? Hey, here's an idea, try this!

Ingredients

• 1/2 pound Brussels sprouts

• 2 cloves garlic, crushed

• 1 tablespoon balsamic vinegar

• 1 tablespoon brown sugar

• 1/2 teaspoon red pepper flakes

• 1 tablespoon olive oil

Directions

1. Trim sprouts to remove ugly outer leaves - if the sprouts are large, cut in quarters - if small cut in half

2. Steam over boiling water until tender - about 10 minutes, then drain

3. Heat olive oil and garlic in small pan until fragrant, but do not burn

4. Add sprouts & pepper flakes and stir until they begin to brown, maybe 2 minutes

5. Add balsamic, brown sugar - stir for a minute, remove and serve