Type what you have

Ingredients

• ✓ chive
• basmati rice
• kosher salt
• saffron
• water
• parsley
• cilantro
• dill
• dill
• grapeseed oil
• lavash bread
• garlic stalk
• water
• butter

Instructions

1. 1 Place rice in a medium bowl and cover with lukewarm water. Gently swish rice around with your finger to activate starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
2. 2 Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
3. 3 Fill a 5-quart nonstick pot with 12 cups water and bring to a boil over medium-high heat. Add 4 tablespoons salt and stir until dissolved. Add rice, stir once gently, and watch carefully as it cooks so water does not boil over. Taste for salt and add more if needed. Cook rice until the first piece pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface, until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
4. 4 Drain rice in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste rice and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
5. 5 Combine parsley, cilantro, fresh dill, chives, and dried dill in a large bowl. Gently stir in rice, taking care not to break grains.
6. 6 Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with oil mixture. Trim or tear lavash bread and cover the bottom of the pot to create the tahdig layer.
7. 7 Gently scatter rice-herb mixture over the tahdig in a pyramid shape, making sure lavash is completely covered. Place garlic stalks on top at the outer edges of rice. Gently poke the handle of a wooden spoon into rice a few times, being careful not to hit the tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and the tahdig starts to set, 10 to 13 minutes.
8. 8 Meanwhile, combine 1/4 cup boiling water, melted butter, and remaining saffron water in a small bowl. Lay a kitchen towel out on a heatproof surface.
9. 9 Test the tahdig by quickly tapping the side of the pot with a wooden spoon. When it sizzles, remove the pot from heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle butter mixture over rice and cover with the towel-wrapped lid.
10. 10 Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 45 minutes. Remove from heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so the tahdig will release easily.
11. 11 Serve rice on a platter, garnish with garlic stalks, and remove the tahdig whole or in pieces and serve on the side. Or, invert carefully but quickly (like a cake) onto a serving platter.

By Naz Deravian

Ingredients

• ✓ chive
• canola oil
• yellow onion
• turmeric
• chuck roast
• spinach
• green onion
• flat-leaf parsley
• cilantro
• fenugreek leaf
• water
• salt
• black pepper
• lemon
• persian lime
• red kidney bean

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
2. 2 Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
3. 3 Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
4. 4 Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
5. 5 Pierce dried limes with a fork; add to stew.
6. 6 Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
7. 7 Discard dried limes before serving.

By marybakes

Ingredients

• ✓ chive
• mint
• black pepper
• salt
• date
• garlic
• water
• tahini
• lemon
• carrot
• cucumber
• green bell pepper
• cherry tomato
• romaine lettuce
• chicken tender
• black pepper
• salt
• garlic
• za'atar seasoning
• olive oil
• lemon juice

Instructions

1. 1 Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
4. 4 Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
5. 5 Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
6. 6 Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.

By Bibi

Ingredients

• ✓ chive
• chicken breast
• cream cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pound meat to between 1/4 and 1/8 inch thick.
2. 2 Spread about a tablespoon of seasoned cream cheese on the bottom of each breast half. Roll up, and place in a casserole dish. Drizzle melted butter over rollups.
3. 3 Bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
4. 4 Melt extra cream cheese with chives in the microwave, and use as sauce for the chicken.

By emmaxwell

Ingredients

• ✓ chive
• red potato
• buttermilk
• butter
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
2. 2 Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

By Barbara

Ingredients

• ✓ chive
• cream cheese
• pesto
• cilantro

Instructions

1. 1 Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

By veggigoddess

Ingredients

• ✓ chive
• olive oil
• arugula
• prosciutto
• blue cheese
• pear
• balsamic vinegar glaze

Instructions

1. 1 Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
2. 2 Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
3. 3 Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
4. 4 Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

By Julie Racine

Ingredients

• ✓ chive
• potato
• butter
• goat cheese
• dill
• milk

Instructions

1. 1 Place the potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill.

By goose

Ingredients

• ✓ chive
• russet potato
• olive oil
• oregano
• parsley
• salt
• cooking spray

Instructions

1. 1 Scrub potatoes and cut lengthwise into 2-inch wedges.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
3. 3 Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
4. 4 Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
5. 5 Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.

By Bren

Ingredients

• ✓ chive
• egg noodle
• sour cream
• parmesan cheese
• salt
• black pepper
• butter

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
3. 3 Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

By Carolyn

Ingredients

• ✓ chive
• butter
• brown mushroom
• cream cheese spread
• green onion
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
3. 3 Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
4. 4 Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
5. 5 Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

By LaDonna Langwell

Ingredients

• ✓ chive
• lamb loin chop
• seasoning salt
• parsley
• parsley
• rosemary

Instructions

1. 1 Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
3. 3 Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
4. 4 Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.

By Bibi

Ingredients

• ✓ chive
• cream cheese
• blue cheese dressing
• cheddar cheese
• buffalo wing sauce
• cannellini bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese, blue cheese dressing, 1/2 cup Cheddar cheese, and Buffalo wing sauce together in a bowl. Slightly mash cannellini beans in a separate bowl; fold into cheese mixture. Spread mixture into a pie pan or baking dish and top with remaining Cheddar cheese and chives.
3. 3 Bake in the preheated oven until bubbly, 20 to 25 minutes.

By laurie

Ingredients

• ✓ chive
• all-purpose flour
• baking powder
• garlic salt
• salt
• shortening
• milk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Mix together flour, baking powder, chives, garlic salt, and salt in a large bowl. Cut in shortening until mixture has only small lumps.
3. 3 Add milk and cheese; stir until moistened. Drop dough by heaping spoonfuls onto the prepared baking sheet.
4. 4 Bake in the preheated oven until golden, 12 to 15 minutes.

By Christa

Ingredients

• ✓ chive
• potato
• olive oil
• vegan cheddar cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Poke vent holes in the potatoes. Microwave on high for 13 minutes.
2. 2 Meanwhile, put olive oil, vegan cheese, garlic, salt, and pepper in a small pot over medium-low heat. Heat until cheese is fully melted and garlic is cooked.
3. 3 Let potatoes cool slightly. Halve them and scoop the flesh out into the pot. Discard skins.
4. 4 Mash potatoes and cheese sauce together until fully incorporated.

By Faith

Ingredients

• ✓ chive
• potato
• butter
• butter
• salt
• chervil
• gruyere cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
3. 3 Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
4. 4 Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.

By barbara

Ingredients

• ✓ chive
• white button mushroom
• balsamic vinegar
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
3. 3 Place mushrooms in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

By Soup Loving Nicole

Ingredients

• ✓ chive
• cauliflower
• mozzarella cheese
• sour cream
• mayonnaise
• bacon bit
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover, and steam until tender, 8 to 10 minutes. Drain and let cool 10 minutes.
3. 3 Combine mozzarella cheese, sour cream, mayonnaise, 1/2 the bacon bits, and chives in a large bowl. Add cauliflower; mix well. Pour mixture into a baking dish. Sprinkle remaining bacon bits and Cheddar cheese on top.
4. 4 Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

By Mandy Campbell

Ingredients

• ✓ chive
• chicken broth
• potato
• garlic
• heavy cream
• sour cream
• salt
• butter

Instructions

1. 1 Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
2. 2 Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.

By Sara

Ingredients

• ✓ chive
• beet
• olive oil
• sea salt
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Spread beets on a sheet of aluminum foil; drizzle with olive oil and season with salt. Fold foil over beets, sealing the edges together to create a packet.
3. 3 Cook on the preheated grill, flipping once, until beets are tender, about 30 minutes. Carefully open packet; top beets with feta cheese and chives. Reseal packet; grill until cheese melts, about 5 minutes more.

By LWILCOX45

Ingredients

• ✓ chive
• ground beef
• blue cheese
• salt
• worcestershire sauce
• black pepper
• mustard
• hot pepper sauce
• hamburger bun

Instructions

1. 1 Mix ground beef, chives, blue cheese, salt, Worcestershire sauce, pepper, mustard, and hot pepper sauce together in a large bowl until well combined. Cover and refrigerate for 2 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove beef mixture from the refrigerator; form into 12 patties.
4. 4 Cook patties on the preheated grill until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 5 minutes per side. Serve on hamburger buns.

By QUIKSMYLE

Ingredients

• ✓ chive
• turkey bacon
• russet potato
• chicken stock
• sour cream
• ranch dressing mix
• cheddar cheese

Instructions

1. 1 Cook turkey bacon in a skillet over medium heat to desired crispness; crumble.
2. 2 In a large stock pot, combine potatoes and Swanson® Unsalted Chicken Broth. Boil potatoes and broth for about until potatoes are soft, stirring occasionally, 15 to 20 minutes. Remove from heat. Do not discard broth. Add sour cream and ranch seasoning mix. Beat potatoes with a mixer or a mashing utensil until potatoes are mashed to desired consistency and ingredients are well combined, 2 or 3 minutes.
3. 3 Stir in bacon, Cheddar cheese, and chives.

By Melissa Goff

Ingredients

• ✓ chive
• chicken breast
• egg
• bread crumb
• olive oil
• lime
• butter
• dill weed

Instructions

1. 1 Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3. 3 Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

By SMLUCY

Ingredients

• ✓ chive
• egg noodle
• sour cream
• parmesan cheese
• salt
• black pepper
• garlic
• butter
• parmesan cheese

Instructions

1. 1 In a large pot with boiling salted water cook egg noodles until al dente. Drain.
2. 2 In a large bowl mix together the sour cream, 1/4 cup of the grated Parmesan cheese, chives, salt, ground black pepper, and garlic.
3. 3 Stir in butter or margarine to hot egg noodles. Stir in sour cream mixture.
4. 4 Arrange noodles on warm platter and sprinkle with remaining 1/4 cup of grated Parmesan cheese.

By Kathy Berliner

Ingredients

• ✓ chive
• red potato
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and let sit until cool enough to handle, 1 to 2 minutes.
3. 3 Cut potatoes in half and place into a serving bowl.
4. 4 Add butter, chives, salt, and pepper; toss until butter melts and potatoes are well coated.

By TerryWilson

Ingredients

• ✓ chive
• beef chuck roast
• cream of mushroom soup
• cream of mushroom soup
• potato
• carrot
• mushroom
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place chuck roast in a 9x13 inch baking dish with high sides. Roast for 1 hour in preheated oven. Spoon off any fat that has accumulated.
2. 2 Combine the 2 cans of mushroom soup and the chives in a large bowl. Remove roast from oven, and scatter the potatoes, carrots, and mushrooms around the roast. Pour the soup mixture over the meat and vegetables. Cover with aluminum foil.
3. 3 Return the baking dish to the oven to roast for 2 additional hours. Uncover, and sprinkle with the grated Cheddar cheese. Return to the oven until the cheese melts, about 5 minutes.

By MILLIE CROSS

Ingredients

• ✓ chive
• almond milk
• sour cream
• cream cheese
• dill weed
• parsley
• onion powder
• garlic salt
• pepper

Instructions

1. 1 Puree Almond Breeze Almondmilk, sour cream, and cream cheese in a small blender until smooth. Add remaining ingredients and pulse until well mixed.
2. 2 Transfer to a covered container and refrigerate until ready to serve. Serve with vegetables.

By Almond Breeze

Ingredients

• ✓ chive
• water
• egg
• salt
• potato flake
• black pepper
• cayenne pepper
• vegetable oil
• butter
• sour cream

Instructions

1. 1 Whisk together cold water, egg, and salt in a large bowl until salt has dissolved. Mix in dry potato flakes until incorporated. Stir in 1 tablespoon chives; season with black pepper and cayenne pepper.
2. 2 Divide potato mixture into 4 equal portions and shape into pancakes.
3. 3 Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
4. 4 Place pancakes in the pan, reduce heat to medium, and cook until the bottoms are browned, about 10 minutes. Flip and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
5. 5 Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.

By John Mitzewich

Ingredients

• ✓ chive
• chicken breast
• cream cheese
• bacon
• cream of chicken soup
• mayonnaise
• milk
• lemon juice
• black pepper
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
3. 3 In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
4. 4 Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

By Anna Henson

Ingredients

• ✓ chive
• spaghetti squash
• butter
• chervil
• basil
• parsley
• sage
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spaghetti squash halves cut-sides down in a baking dish and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil.
3. 3 Bake in the preheated oven until the squash can easily be pierced with a sharp knife, about 45 minutes. Turn squash over, cover with foil again, and continue to cook until the squash is very tender, about 15 more minutes. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place into a bowl.
4. 4 Melt butter in a skillet over medium heat. Add spaghetti squash strands, chervil, basil, parsley, sage, chives, salt, and pepper and cook until flavors are combined and heated through, 2 to 3 minutes.

By SuperMom