Type what you have

Ingredients

• ✓ chive
• pork loin chop
• blue cheese
• bacon
• garlic salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
2. 2 In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
3. 3 Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

By DOMMECHEF

Ingredients

• ✓ chive
• salmon fillet
• shallot
• flat-leaf parsley
• cornichon
• lemon juice
• sea salt
• black pepper

Instructions

1. 1 Remove salmon skin and cut out the grey-colored bloodline so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl.
2. 2 Stir in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

By grubdaily

Ingredients

• ✓ chive
• ✓ chive
• olive oil
• preserved lemon
• champagne vinegar
• sockeye salmon fillet
• salt
• black pepper
• white wine
• shallot
• butter
• preserved lemon
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
2. 2 Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
3. 3 Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
4. 4 Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
5. 5 Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.
6. 6 Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
7. 7 Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.

By MarxFoods

Ingredients

• ✓ chive
• butter
• all-purpose flour
• milk
• pecorino cheese
• salt
• cayenne pepper
• nutmeg
• cauliflower
• bread crumb
• parmesan cheese
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
2. 2 Melt remaining 6 tablespoons butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
3. 3 Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce thickens.
4. 4 Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to the prepared baking dish.
5. 5 Spread cheese sauce evenly over cauliflower. Dust with bread crumbs and Parmigiano-Reggiano cheese. Drizzle olive oil on top and sprinkle with a pinch of cayenne pepper.
6. 6 Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

By John Mitzewich

Ingredients

• ✓ chive
• lemon juice
• olive oil
• salt
• pepper
• salmon fillet
• egg yolk
• water
• butter
• lemon juice
• salt
• pepper

Instructions

1. 1 Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
2. 2 Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
3. 3 Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
4. 4 When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
5. 5 To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

By luna

Ingredients

• ✓ chive
• chicken thigh
• garlic powder
• onion powder
• salt
• black pepper
• olive oil
• white mushroom
• garlic
• herbes de provence
• onion
• white wine
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
3. 3 Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
4. 4 Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
5. 5 Move mushrooms to one side of the skillet and place 3 onion rings into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion rings and chicken thighs in the skillet.
6. 6 When all the onion rings and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over top and cover.
7. 7 Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

By Bibi

Ingredients

• ✓ chive
• demi-glace
• mustard
• worcestershire sauce
• tomato paste
• cayenne pepper
• vegetable oil
• beef tenderloin steak
• kosher salt
• black pepper
• butter
• shallot
• cognac
• brandy
• heavy cream

Instructions

1. 1 Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
2. 2 Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
3. 3 Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
4. 4 Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
5. 5 Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

By John Mitzewich

Ingredients

• ✓ chive
• dill
• horseradish
• ginger root
• garlic
• cumin
• black pepper
• sea salt
• brown sugar
• orange liqueur
• balsamic vinegar
• basil
• oregano
• tomato paste
• lemon juice
• mustard
• worcestershire sauce
• green onion
• red wine

Instructions

1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

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