2 In The Kitchen: Chef Kevin Roberts Shows CBS2 How To Make Munchies

NEW YORK (CBSNewYork) - Chef Kevin Roberts stopped by the set today. Roberts is the author of "Munchies," and here are his recipes for some delicious snacks.

Click here for a printable version of the Mimosa recipe (.doc)

Click here for a printable version of the brunch squares recipe (.doc)

Click here for a printable version of the roasted potatoes recipe (.doc)

MIMOSAS

Ingredients:

• 2 champagne glasses
• 1 bottle Champagne
• 1 small bottle POM Pomegranate juice

Instructions:

Mix 2/3 champagne to 1/3 juice.

SPINACH AND CHEESE BRUNCH SQUARES

This is a great dish for Sunday brunch. For a party, cut into small squares and serve as an appetizer. It takes about 15 minutes of prep time, 30 minutes of cooking time.

Ingredients:

• 1 pkg. (13.8 oz.) refrigerated pizza crust dough
•  3 tbsp. spicy brown mustard
•  1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
•  2 cups French fried onions
•  1 cup shredded Swiss cheese
•  1 (8 oz.) container low-fat sour cream
•  5 large eggs
•  1 cup milk

Instructions:

Unroll pizza dough; fit into 15 x 10-inch greased baking pan. Brush dough with mustard.

Layer spinach, French fried onions and cheese over dough. Beat sour cream, eggs and milk. Pour over vegetable and cheese layers.

Bake at 375°F for 30 min. or until knife inserted in center comes out clean. Let stand 10 min. Cut into triangles to serve.

Makes 8 servings.

SPICY ROSEMARY ROASTED RED POTATOES

From "Munchies" by Kevin Roberts

Before cooking, scrub the potatoes well under cold water. Roasted potatoes are always good for breakfast and are delicious with eggs any style. These are great with ketchup or hot sauce.

Ingredients:

• 2 tablespoons olive oil
• 1 fistful (about 5 sprigs) fresh rosemary
• 5 cloves garlic chopped
• 10 small red potatoes cut into quarters
• Salt
• Pepper, freshly ground
• cayenne pepper sauce

Instructions:

Preheat oven to 450 degrees F. lightly grease a shallow metal baking dish that is big enough to hold all the potatoes. An 8 inch or 2 quart dish will work.

Heat the oil in a large skillet over high heat.

Sauté the rosemary and garlic for about 2 minutes, until they smell strong but are not yet browning.

Add the potatoes and salt and pepper to taste; mix well to coat. Reduce the heat to medium-high and cook for 5 minutes, until potatoes are hot and well coated with the seasonings.

Transfer the potatoes to the baking dish and bake for 15 minutes. Remove the dish from the oven, toss the potatoes to make sure they are browning evenly and not sticking, then bake for another 15 minutes, until potatoes are completely cooked and tender when poked with a fork.

Turn the oven to broil and stick the baking dish under the broiler for 3-5 minutes, until the potatoes are a completely browned and crispy. (This is the trick to making them really crunchy).

Splash on cayenne pepper.

For more information about Chef Kevin Roberts, check out his website by clicking here.