Brie stuffed garlic bread

Potlucks always push me to try new recipes! I love to search Pinterest for new ideas and often come across some real winners. I hosted an event at my house and wanted to make something with brie cheese, but did not want the standard baked brie with crackers. I came across a recipe for brie stuffed garlic bread and it was perfect! So cheesy, gooey and delicious!

Garlic Knots

As part of my Christmas dinner, I made Garlic Knots. I found the recipe on a blog; I honestly do not remember which one, though. There was an Italian restaurant called Italiano's that we frequented often when we lived in Texas. They served the best garlic knots. These were pretty good, too!

Garlic Knots

Ingredients:
40 mini refrigerated buttermilk biscuits or 20 regular refrigerated buttermilk biscuits
1/2 cup canola oil
6 Tablespoons grated Parmesan cheese, plus more for sprinkling after baked
3 teaspoons garlic powder
3 teaspoons dried oregano
3 teaspoons dried parsley flakes

Directions:
Preheat oven to 400 degrees. Open the canned biscuits. On a dry work surface or cutting board, take 1 biscuit at a time and roll each biscuit into a long rope. Gently tie the biscuit rope into a knot and tuck the ends under. Place two inches apart on a greased baking sheet.

Bake for 10 to 12 minutes or until golden brown. Once baked, remove the knots from the oven. Place them on a wire rack with a paper towel under them to catch the excess oil.

In a bowl, combine the canola oil and seasonings. Brush the knots with the oil and garlic mixture while they are still hot. Sprinkle with more Parmesan cheese.

Special Broccoli

As promised, I am going to share the recipe for Broccoli with Pecan Brown Butter.

Ingredients:
Kosher salt
2 pounds broccoli, cut into florets
1 stick salted butter (I don't buy salted butter, so unsalted will have to do)
3 cloves garlic, chopped
2/3 cup chopped toasted pecans
Salt and Pepper
1 Tablespoon lemon juice

(The original recipe also called for shallots and red pepper flakes...I'm not interested in those two things, so I have omitted them from the recipe).

Directions:
Bring a large pot of salted water to a boil over medium heat and add broccoli. Blanch until tender-crisp and bright green, about three minutes. Drain well and set aside.

Melt the butter in a large skillet over medium heat. Add the garlic and pecans, and saute until the garlic is tender, about three to four minutes. Season with salt and pepper to taste. Keep stirring until the butter begins to brown, another three minutes.

Add red pepper flakes, if desired, and broccoli. Using tongs, toss the broccoli with the butter and pecans. Cook, while tossing, until the broccoli is heated through, about five to six more minutes. Remove from heat and transfer to a serving bowl. Sprinkle with lemon juice and season with salt and pepper to taste.