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Asiago Garlic Knots

Mariel here. The past six weeks of new motherhood have blown by in a whirl of sleepless nights, sweet little smiles and dirty diaps, so I do believe this is the first thing I’ve actually made since bringing my baby boy home from the hospital. My mom has been on daily private chef duty, meaning I haven’t needed to do much more than grab a fork and open the fridge.

I was a bit nervous about participating in this month’s Secret Recipe Club because I wasn’t sure I’d actually be able to whip anything up. My little chicken is a total lamb, but he still demands a lot of attention…and because his sleep habits are still evolving, when he naps, I do my best to catnap with him. He’s also the hungriest baby on the block – he’s ballooned from 7lbs 9oz to 11lbs 5 oz in 40 days – so he’s got me on a very short leash.

When I was assigned A Tale of One Foodie’s Culinary Adventures, I came across a whole host of recipes I wanted to dig into. Erin seems to have an insatiable sweet tooth – just like yours truly – so I was more than tempted by her Coconut Topped Buttermilk Brownies and Homemade Snickers. But since I’ve been so short on time and energy, I decided to tackle one of the easiest, tastiest, most foolproof dishes I could find: Asiago Garlic Knots. Because these rely on prepackaged Pillsbury dough, they’re ready in about 10 minutes and a total breeze. I suspect you can even make them one-handed, which is the way I do most things these days.

Asiago Garlic Knots
Makes 8 knots
Gently adapted from A Tale of One Foodie’s Culinary Adventures

1 tube Pillsbury refrigerated buttermilk biscuits -$2.49
1/4 cup canola oil – stock
3 Tablespoons freshly grated asiago cheese – $3.99
1 clove fresh garlic, minced – stock
1 teaspoon dried oregano – stock
1 teaspoon dried parsley flakes – stock
Freshly ground black pepper – stock
Grand total assuming well-stocked kitchen: $6.48
Cost per knot: $0.81

1. Preheat the oven to 400F. Grease a baking sheet with butter or Pam and set aside.

2. Roll each round of biscuit dough into an 8-inch rope using the palms of your hands and tie into a knot. Place on prepared baking sheet. Bake 11-14 minutes in oven until golden brown.

3. In a small bowl, whisk together the remaining ingredients. When biscuits come out of the oven, brush them with the mixture while still hot. Serve warm.