Type what you have

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
• 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
• yukon gold potato
• milk
• sour cream
• salt
• pepper

Instructions

1. 1 Place potatoes in a large pot with enough water to cover 2 inches from the bottom. Bring to a boil. Cook potatoes in boiling water until fork tender, 20 to 25 minutes. Drain and mash well.
2. 2 Using a potato masher or an electric mixer, mix milk into mashed potatoes until fluffy. Stir in sour cream and chives until incorporated. Season with salt and pepper.

By Lauren

Ingredients

• ✓ chive
• potato
• sour cream
• yogurt
• salt
• black pepper

Instructions

1. 1 Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
2. 2 In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

By jen

Ingredients

• ✓ chive
• cauliflower
• water
• mayonnaise
• parmesan cheese
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees F).
2. 2 Cut off leaves and bottom core from cauliflower. Place in a shallow microwave-safe baking dish and add about 1-inch water.
3. 3 Microwave on high for 8 minutes. Drain.
4. 4 Stir together mayonnaise, Parmesan cheese, and garlic in a small bowl until combined. Spread all over cauliflower.
5. 5 Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives to serve.

By Kathy K

Ingredients

• ✓ chive
• russet potato
• chopstick
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the air fryer to 350 degrees F (180 degrees C).
2. 2 Cut a very thin slice lengthwise from the flattest side of 1 potato. Lay potato on a cutting board, cut-side down so it lays evenly without rolling. Place chopsticks lengthwise along top and bottom edges of potato. Slice evenly across entire length of potato to make 1/4-inch slices, making sure the knife comes to rest on chopsticks each time, keeping the bottom of the potato intact. Repeat with remaining potatoes. Brush the outsides and between the slices with oil. Sprinkle with salt and pepper.
3. 3 Place potatoes into the bowl of the air fryer and cook for 15 minutes. Brush with oil and cook until crispy on the edges and tender in the middles, about 15 minutes more. Sprinkle with chives and serve.

By Bren

Ingredients

• ✓ chive
• russet potato
• milk
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Wash potatoes. Place on the center rack and bake until soft in the center, about 1 hour. Let cool, about 15 minutes.
3. 3 Cut potatoes in half lengthwise; remove flesh, leaving skin intact. Place flesh in a large bowl and beat until fluffy with an electric mixer. Add milk, butter, salt, and pepper; beat until smooth.
4. 4 Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into potato skins. Sprinkle with fresh chives. Freeze potatoes on a baking sheet until firm; transfer to freezer bags and freeze until ready to use.

By SHORECOOK

Ingredients

• ✓ chive
• cream cheese
• salmon
• garlic
• salt
• black pepper
• pastry shell

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
3. 3 Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

By Gitano

Ingredients

• ✓ chive
• rosemary
• garlic
• salt
• black pepper
• butter
• turkey breast

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Place rosemary, chives, garlic, salt, and pepper onto a cutting board. Cut butter into thin slices on top of herbs and seasonings and mash until well blended.
3. 3 Pat turkey breast dry and rub with herbed butter on both sides and under the skin.
4. 4 Place turkey into the air fryer basket, skin-side down, and air fry for 20 minutes.
5. 5 Turn turkey to skin-side up carefully and continue frying until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 18 minutes more. Transfer to a platter and tent with aluminum foil; allow to rest for 10 minutes. Slice and serve warm.

By Bibi

Ingredients

• ✓ chive
• vegetable oil
• salt
• pepper
• chicken breast
• cream cheese
• puff pastry shell

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
3. 3 Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
4. 4 Bake for 12 to 15 minutes, until golden brown.

By BURKH007

Ingredients

• ✓ chive
• aluminum foil
• tilapia
• dill weed
• salt
• black pepper
• butter

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Tear off 2 large squares of heavy-duty aluminum foil. Place each fillet on top of a foil square; season with dill, salt, and pepper. Place chives, then butter on top of fillets. Fold up foil into loose packets, leaving room inside for steam to circulate.
3. 3 Cook fillets on the preheated grill until fish flakes easily with a fork, 10 to 15 minutes.

By PRINCESSKAROLY

Ingredients

• ✓ chive
• cod fillet
• olive oil
• salt
• black pepper
• lemon
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cut 4 large squares of heavy-duty aluminum foil. Brush each fillet with olive oil and sprinkle with salt and black pepper. Place each fillet in the center of an aluminum foil square. Lay lemon slices down the length of each fillet and sprinkle garlic slices and chives over the top. Fold foil over the fish and turn the edges over 2 or 3 times; flatten to seal the packets.
3. 3 Bake in the preheated oven until the fish is opaque and flakes easily with a fork, 15 to 20 minutes.

By Cinderella

Ingredients

• ✓ chive
• avocado
• egg
• cayenne pepper
• salt
• black pepper
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with cayenne pepper, salt, and black pepper. Place the ramekins on a baking sheet.
3. 3 Bake in the preheated oven until egg is cooked through, about 15 minutes. Sprinkle each avocado with crumbled bacon and chives.

By sonjagroset

Ingredients

• ✓ chive
• potato
• olive oil
• garlic
• paprika
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place 1 potato between 2 wooden spoons; slice potato, crosswise, at ⅛-inch intervals until you hit the spoon handles, being careful not to cut all the way through potato. Repeat slicing with remaining 3 potatoes. Arrange sliced potatoes on a baking sheet.
3. 3 Combine olive oil, garlic, paprika, and salt in a small bowl; brush over top and in between potato slits.
4. 4 Bake in the preheated oven until potatoes have fanned out a bit and are cooked through inside but slightly crispy outside, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top; bake until melted, 2 to 3 minutes more.
5. 5 Garnish potatoes with Parmesan and chives.

By Carol Castellucci Miller

Ingredients

• ✓ chive
• chicken breast
• horseradish
• compound butter
• yellow onion
• chicken stock
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Using 2 fingers, loosen the skin on each chicken breast. Thinly slice compound butter and stuff under skin to cover as much of the chicken as possible.
3. 3 Layer onion slices on the bottom of a glass baking dish. Pour in chicken stock. Place chicken breasts on top of the onions, skin-side up. Season with salt and pepper.
4. 4 Bake in the preheated oven for 30 minutes. Start basting chicken with its juices and rotate if skin is not crisping evenly. Continue baking until chicken is no longer pink in the center and the juices run clear, about 25 more minutes, depending on the size of the chicken breasts. Baste chicken every 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amy Campbell

Ingredients

• ✓ chive
• chicken breast
• butter
• salad dressing mix
• golden mushroom soup
• white wine
• cream cheese
• angel hair pasta

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Arrange chicken breasts in a single layer in a 9x13-inch baking dish.
2. 2 Melt butter in a large saucepan over low heat. Stir in dressing mix, then stir in condensed soup and wine. Add cream cheese; cook and stir, without boiling, until smooth and heated through. Pour over chicken.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 About 15 minutes before the chicken is finished, bring a large pot of lightly salted water to a rolling boil. Add angel hair pasta and cook, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
5. 5 Serve chicken and sauce over pasta.

By Marian Collins

Ingredients

• ✓ chive
• lager beer
• cheddar cheese
• cream cheese
• worcestershire sauce
• mustard powder
• garlic powder
• onion powder

Instructions

1. 1 To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
2. 2 Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
3. 3 Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
4. 4 Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.

By lutzflcat

Ingredients

• ✓ chive
• red wine
• soy sauce
• brown sugar
• pork tenderloin
• mayonnaise
• sour cream
• mustard powder

Instructions

1. 1 Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
2. 2 In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2-inch thick slices. Serve with mustard sauce.

By THERRELLFAMILY

Ingredients

• ✓ chive
• butter with olive oil and sea salt
• all-purpose flour
• milk
• egg
• dill weed
• salt
• butter

Instructions

1. 1 Heat the oven to 425 degrees F. Brush a 12-cup popover pan with 1 tablespoon melted olive oil butter. Heat pan in the oven, 5 minutes.
2. 2 Meanwhile, combine remaining 3 tablespoons olive oil butter, flour, milk, eggs, chives, dill, and salt in a bowl; mix well. Pour batter into the preheated prepared popover cups, filling each about half full.
3. 3 Bake in the preheated oven for 25 minutes. (Do not open the oven door during baking.)
4. 4 Remove from the oven; poke top of each popover with a sharp knife to release steam. Serve warm with canola oil butter.

By Land O'Lakes

Ingredients

• ✓ chive
• potato
• cream cheese
• sour cream
• salt
• pepper
• paprika
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water. Simmer until potatoes are tender, about 20 minutes. Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt, and pepper. Beat with an electric mixer until smooth. Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with a lid.
2. 2 When ready to reheat potatoes, preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish and spoon desired amount of potatoes into dish. Sprinkle with paprika and dot with butter. Bake for 30 minutes, or until heated through. Use within 10 days.

By J Carter Lebshier

Ingredients

• ✓ chive
• strip steak
• salt
• black pepper
• mustard
• margarine
• lemon juice
• worcestershire sauce

Instructions

1. 1 Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat.
2. 2 Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks.
3. 3 Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.

By Sallie

Ingredients

• ✓ chive
• cauliflower
• garlic
• butter
• cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Place cauliflower and garlic in steamer insert and steam until soft, 10 to 15 minutes.
2. 2 Remove garlic cloves and smash with a fork; place smashed garlic and cauliflower in a pot. Mash butter and chives into cauliflower mixture with a fork or potato masher until smooth. Stir in light cream. Sprinkle cheese over top and season with salt and pepper.
3. 3 Cook the cauliflower mixture over low heat to absorb the cream and melt the butter, about 12 minutes.

By cookin' social worker

Ingredients

• ✓ chive
• ground beef
• salt
• worcestershire sauce
• mustard
• cheddar cheese
• sweet onion
• hot dog
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix ground beef, chives, salt, Worcestershire sauce, and dry mustard together in a large bowl; divide into 4 thick oval-shaped burgers. Top each burger with a slice of cheese and about 2 tablespoons onion.
3. 3 Create turtle-shaped burgers by poking 3 holes in the long ends of each burger. Insert cut ends of hot dog, about 1 1/2 inches into each hole to make heads and arms, and tails and legs. Press ground beef around hot dogs to secure. Cut 2 small slits, about 3/4 inch long, into ends of legs to make toes.
4. 4 Wrap 6 bacon halves around each burger between heads, legs, and tails, enclosing cheese and onion inside to simulate turtle shells. Secure with toothpicks.
5. 5 Place a baking rack into a large roasting pan; lay burgers onto the rack and cover lightly with foil.
6. 6 Bake in the preheated oven until burgers are no longer pink in the middle and hot dog ends are browned, 20 to 30 minutes. An instant-read meat thermometer inserted into the thickest part of a burger should read at least 160 degrees F (70 degrees C).

By Darryl Canady

Ingredients

• ✓ chive
• beef rib
• beef stock
• potato
• carrot
• mushroom
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours.
3. 3 Remove ribs and allow to cool. Trim the meat from the ribs and cut into bite-sized pieces; refrigerate.
4. 4 Continue simmering broth until reduced to 1 cup; refrigerate until the fat congeals to the top.
5. 5 Skim and discard congealed fat.
6. 6 Pour broth into a saucepan along with meat trimmings, beef stock, potato, carrots, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Sprinkle with chives to serve.

By Emily Tisdale

Ingredients

• ✓ chive
• chicken thigh
• salt
• black pepper
• olive oil
• onion
• apple cider
• sambal oelek

Instructions

1. 1 Pat chicken thighs dry with a paper towel and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
3. 3 Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
4. 4 Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.

By Bibi

Ingredients

• ✓ chive
• potato nugget
• brown gravy
• ham
• swiss cheese
• cheddar cheese
• bacon
• bacon
• cheddar cheese curd

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place potato nuggets on a baking sheet in an even layer.
3. 3 Bake in the preheated oven until lightly browned and crisp, about 20 minutes.
4. 4 Remove from the oven and top with gravy, diced ham, Swiss cheese, and Cheddar cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
5. 5 Top with crumbled bacon and chives. Scatter cheese curds around and serve hot.

By Soup Loving Nicole

Ingredients

• ✓ chive
• russet potato
• olive oil
• milk
• cheddar cheese
• butter
• salt
• black pepper

Instructions

1. 1 Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
2. 2 Using a fork, pierce holes on all sides of the potato. Brush oil over entire potato.
3. 3 Place the potato directly on the smoker rack and cook for 3 hours. Transfer potato to a cutting board and let cool until easily handled.
4. 4 Slice potato in half. Leaving the shell intact, spoon out flesh and place in a bowl. Add milk, Cheddar cheese, butter, chives, salt, and pepper. Using the back of a spoon, mash potato and stir until evenly combined.
5. 5 Spoon mixture back into the shells. Return to the smoker for 30 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ chive
• bacon
• chicken breast
• salt
• black pepper
• cheddar cheese
• spinach
• sour cream

Instructions

1. 1 Heat a nonstick skillet over medium heat. Cook bacon slices, turning occasionally, until crispy, about 10 minutes. Place on a plate to cool. Crumble with your fingers and set aside.
2. 2 Cook chicken breasts in the bacon grease over medium heat until browned on one side, about 5 minutes. Flip over and cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt and pepper.
3. 3 Arrange Cheddar cheese on top of each breast and let melt.
4. 4 Arrange baby spinach on a serving plate. Place the chicken on top. Top with sour cream, crumbled bacon, and chives.

By Buckwheat Queen

Ingredients

• ✓ chive
• olive oil
• mushroom
• italian seasoning
• white wine
• garlic
• salt
• pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add mushrooms; season with Italian seasoning and cook 10 minutes, stirring frequently.
2. 2 Stir wine and garlic into the skillet; cook until most of the wine has evaporated. Season with salt and black pepper; sprinkle with chives. Cook 1 minute.

By JUNEBUFF1

Ingredients

• ✓ chive
• salmon fillet
• salt
• butter
• all-purpose flour
• white wine
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
2. 2 Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
3. 3 Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.

By SusieQ88