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Ingredients

• ✓ chive
• cooking spray
• fried potato nugget
• ham
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat oven to 425 degrees F. Coat 12 (2 1/2-inch) muffin tins with nonstick cooking spray. Place 4 potato nuggets in each muffin tin. Bake for 12 minutes. Remove from oven. Use the bottom of a 1/4-cup measure to press the potatoes into the bottom and part way up the sides. Return to the oven and bake 12 minutes more.
2. 2 Divide ham among cups. Bake for 10 minutes more or until cups are crisp and brown and ham is heated through. Remove from oven.
3. 3 Divide cheese among cups. Bake 5 minutes or until cheese is melted and edges are golden. Remove from tins. Garnish with green onions or chives.

By Farmland

Ingredients

• ✓ chive
• cheddar cheese
• red pepper
• cream cheese
• dill pickle juice
• mayonnaise
• hot pepper sauce
• black pepper

Instructions

1. 1 Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes.
2. 2 Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.

By TNCOLLEGEGIRL

Ingredients

• ✓ chive
• russet potato
• egg
• coleslaw dressing
• salad dressing
• salt
• black pepper
• paprika

Instructions

1. 1 Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
3. 3 Peel cooled potatoes and chop; add to eggs in glass dish.
4. 4 Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
5. 5 Cover dish with plastic wrap and refrigerate overnight.

By Bren

Ingredients

• ✓ chive
• farro
• asparagus
• cherry tomato
• walnut
• cranberry
• parsley
• balsamic vinaigrette
• parmesan cheese

Instructions

1. 1 Soak farro in a large bowl of water for at least 12 hours. Drain.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in drained farro and return to a boil. Reduce heat to medium and cook farro uncovered, stirring occasionally, for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
3. 3 Meanwhile, fill another large pot with lightly salted water and bring to a boil. Add asparagus and cook, uncovered, until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and chop. Set aside.
4. 4 Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with about 3/4 cup Parmesan cheese; toss until evenly mixed. Top with remaining 1/4 cup Parmesan cheese and serve at room temperature.

By Duncan

Ingredients

• ✓ chive
• potato
• egg
• red onion
• dill pickle
• mayonnaise
• mustard
• black pepper

Instructions

1. 1 Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until semi-soft, about 20 minutes. Transfer potatoes to the bowl of ice water until completely cool.
2. 2 Meanwhile, place eggs in a separate saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Transfer eggs to the bowl of ice water until completely cool.
3. 3 Dice potatoes; place in a large bowl. Peel and cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Stir red onion and pickles into potato mixture.
4. 4 Add mayonnaise, mustard, chives, and black pepper to egg yolks; whisk until smooth. Gently stir mayonnaise mixture into potato mixture until evenly coated.
5. 5 Refrigerate potato salad before serving, 10 to 15 minutes.

By Greenleafwolf

Ingredients

• ✓ chive
• chicken
• celery
• yogurt
• sour cream
• tarragon
• almond
• salt
• pepper

Instructions

1. 1 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
2. 2 Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

By jessica

Ingredients

• ✓ chive
• cream cheese
• dijon mustard
• whole wheat tortilla
• iceberg lettuce
• turkey
• swiss cheese
• bacon
• tomato
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese and Dijon mustard together until smooth; spread about 2 tablespoons of cream cheese mixture on each tortilla, spreading to within 1/4 inch of the edge.
3. 3 Arrange about 1/4 cup of shredded lettuce on each tortilla; press lettuce down into cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese.
4. 4 Top each tortilla evenly with crumbled bacon, tomato, and avocado slices.
5. 5 Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

By Rochelle Brooks Thompson

Ingredients

• ✓ chive
• potato
• red onion
• tarragon
• white wine
• bacon
• tzatziki sauce
• salt
• black pepper

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, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
2. 2 Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
4. 4 Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.

By Ellen Violet-Muir

Ingredients

• ✓ chive
• pumpkin puree
• chicken broth
• half-and-half
• curry powder
• nutmeg
• salt
• black pepper
• sour cream

Instructions

1. 1 Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
2. 2 Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
3. 3 Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

By lutzflcat

Ingredients

• ✓ chive
• walnut
• beet
• beet greens
• walnut oil
• goat cheese
• kosher salt
• black pepper
• champagne vinegar
• beet green

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
2. 2 Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch carefully as they burn quickly. Remove from the oven and set aside until needed. Increase the oven temperature to 375 degrees F (190 degrees C).
3. 3 Crinkle up a piece of aluminum foil and place it into an oven-safe dish or pie plate. (The foil will act as a disposable rack.) Place beet onto the foil.
4. 4 When the oven has preheated, bake beet until just turning tender, about 45 minutes. Remove from the oven and increase the oven temperature to 400 degrees F (205 degrees C).
5. 5 Wrap beet in aluminum foil and let cool for 15 to 30 minutes. Unwrap beet and peel with a sharp paring knife. Cut beet in half, then slice halves into thick half-moons.
6. 6 Brush walnut oil over the bottom and sides of a baking dish. Arrange beet slices in the dish in a single layer. Crumble goat cheese into any empty spaces and then over beets. Season with salt and pepper.
7. 7 Bake in the preheated oven until beets are sizzling and cheese is slightly browned at the edges, about 15 minutes.
8. 8 Remove from the oven and let cool for 10 minutes. Drizzle vinegar over top, and garnish with beet greens, chives, and toasted walnuts. Serve warm.

By John Mitzewich

Ingredients

• ✓ chive
• margarine
• shrimp
• lobster meat
• cherry tomato
• red onion
• olive oil
• feta cheese
• lemon pepper
• avocado

Instructions

1. 1 Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
2. 2 Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

By Christopher M Rodgers

Ingredients

• ✓ chive
• olive oil
• balsamic vinegar
• garlic powder
• salt
• black pepper
• carrot
• daikon radish
• almond
• coconut

Instructions

1. 1 Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
2. 2 Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
3. 3 Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

By Arizona Desert Flower

Ingredients

• ✓ chive
• tomato
• olive oil
• thyme
• oregano
• parsley
• garlic
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

By MOMAZIRLOTT

Ingredients

• ✓ chive
• cooking spray
• potato
• salt
• black pepper
• bacon
• colby monterey jack cheese
• onion
• sour cream
• mayonnaise

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking pan with cooking spray.
2. 2 Arrange potatoes in prepared baking pan; season with salt and pepper.
3. 3 Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
4. 4 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into smaller pieces.
5. 5 Combine 3/4 cup cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup cheese and chives.
6. 6 Refrigerate salad 4 hours to overnight before serving.

By Kathy

Ingredients

• ✓ chive
• potato
• olive oil
• balsamic vinegar
• basil
• mustard
• salt
• black pepper
• onion
• blue cheese

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
2. 2 Whisk oil, vinegar, basil, mustard, salt, and black pepper together in a large bowl. Add potatoes and onion; toss gently to coat. Set aside until cool, about 30 minutes.
3. 3 Fold blue cheese and chives into potato salad until blended.

By It's A New Day

Ingredients

• ✓ chive
• olive oil
• champagne vinegar
• romaine lettuce
• turkey
• blue cheese
• avocado
• corn
• bacon
• egg
• scallion

Instructions

1. 1 Whisk together olive oil and Champagne vinegar.
2. 2 Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
3. 3 Sprinkle with chives and serve.

By Avocados from Mexico

Ingredients

• ✓ chive
• water
• red potato
• egg
• mayonnaise
• red wine vinegar
• mustard
• celery
• salt
• black pepper

Instructions

1. 1 Place the steam insert inside a multi-functional pressure cooker (such as Instant Pot); add water to the Pot. Add potatoes and eggs to the insert; close and lock the lid. Select high pressure according to manufacturer's instructions and set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Place potatoes in a large bowl. Peel eggs, reserve egg yolks in a bowl; chop egg whites and add to potatoes. Mash yolks with a potato masher or fork; whisk in mayonnaise, vinegar, and mustard until well combined.
4. 4 Add celery to potato mixture; stir in egg yolk dressing until evenly coated. Season with salt and black pepper; sprinkle with chives.
5. 5 Cover the bowl with plastic wrap; chill in the refrigerator before serving.

By Fioa

Ingredients

• ✓ chive
• mayonnaise
• feta cheese
• dill
• lemon juice
• salt
• black pepper
• radish
• cherry tomato
• cucumber
• red onion

Instructions

1. 1 Combine mayonnaise, feta cheese, chives, dill, lemon juice, salt, and black pepper in a large bowl; mix well. Add radishes, tomatoes, cucumber, and onion; toss until vegetables are evenly coated.

By Mindy Harwood

Ingredients

• ✓ chive
• water
• lentil
• bouquet garni
• salmon
• red onion
• olive oil
• red wine vinegar
• mustard
• salt
• black pepper

Instructions

1. 1 Combine water, lentils, and bouquet garni in a large saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan, about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.
2. 2 Cut salmon into small strips, no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.
3. 3 Whisk olive oil, vinegar, mustard, salt, and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended, 2 to 3 hours.

By Lynn Pennec

Ingredients

• ✓ chive
• cream cheese
• cheddar cheese
• meatless turkey-flavored deli slice
• cranberry
• pecan
• celery
• green onion
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Combine cream cheese and Cheddar cheese in a food processor; process until blended. Add meatless turkey slices, cranberries, pecans, celery, green onions, chives, salt, and black pepper. Process until smooth.
2. 2 Spread cream cheese mixture onto each tortilla and roll up. Serve immediately or refrigerate until serving time.

By Mary Sherwood Dreibelbis

Ingredients

• ✓ chive
• chunk chicken
• celery
• green grape
• red grape
• cranberry
• honey
• mustard
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Mix together chicken, celery, green grapes, red grapes, cranberries, and chives in a large bowl.
2. 2 Whisk together honey, mustard, mayonnaise, salt, and pepper in a medium bowl. Pour over chicken mixture and stir to coat.

By Susan C

Ingredients

• ✓ chive
• egg
• mayonnaise
• celery
• garlic dill pickle
• caper
• egg juice
• hot pepper sauce
• whole wheat bread
• butter
• red lettuce
• tomato

Instructions

1. 1 Mix pickled eggs, mayonnaise, celery, dill pickle, capers, chives, pickled egg juice, and hot pepper sauce together in a bowl.
2. 2 Toast bread lightly. Spread butter on one side of each slice. Layer lettuce and tomato on one slice of bread, and spread egg salad on the other slice. Press sandwich together and cut in half.

By Phoebe

Ingredients

• ✓ chive
• avocado
• garlic
• mayonnaise
• sour cream
• lime juice
• dill
• parsley
• salt
• onion powder
• black pepper

Instructions

1. 1 Combine avocado and garlic in a blender or large food processor and process until well pureed.
2. 2 Stir mayonnaise, sour cream, and lime juice together in a bowl until well blended. Pour over avocado mixture in the blender. Add dill, parsley, chives, salt, onion powder, and pepper. Puree until liquefied. Serve immediately, or store in the refrigerator until ready to use.

By fabeveryday

Ingredients

• ✓ chive
• egg
• greek yogurt
• mustard
• cherry tomato
• lemon juice
• dill
• garlic powder
• sea salt
• black pepper
• spinach
• whole grain bread

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes.
2. 2 Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture; place in a bowl. Add Greek yogurt and mustard; mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper.
3. 3 Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.

By KelseyP

Ingredients

• ✓ chive
• vegetable oil
• beef chuck
• butter
• onion
• salt
• black pepper
• cayenne pepper
• all-purpose flour
• beef broth
• french fry
• cheese curd

Instructions

1. 1 Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted.
2. 2 Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet.
4. 4 Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes.
5. 5 Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.

By John Mitzewich

Ingredients

• ✓ chive
• mayonnaise
• brown mustard
• ketchup
• parsley
• garlic
• worcestershire sauce
• lemon juice
• paprika
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

By Christina Tabaretti

Ingredients

• ✓ chive
• mayonnaise
• rice vinegar
• chile pepper sauce
• vegetable oil
• lemon
• mustard
• white sugar
• cayenne pepper
• salt
• cabbage
• peach

Instructions

1. 1 Make the dressing: Whisk mayonnaise, rice vinegar, Asian chile sauce, vegetable oil, lemon juice, Dijon, and sugar in a bowl until smooth. Season with cayenne pepper and salt.
2. 2 Make the coleslaw: Place cabbage into a large bowl. Add peaches and 3 teaspoons chives and lightly toss until combined. Pour dressing over top and stir until coated.
3. 3 Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with remaining 1 teaspoon chives before serving.

By John Mitzewich

Ingredients

• ✓ chive
• cooking spray
• olive oil
• swiss chard
• button mushroom
• onion
• salmon
• egg
• milk
• salt
• nutmeg
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch pie plate with nonstick cooking spray.
2. 2 Heat oil in a large skillet over medium heat. Add Swiss chard, mushrooms, and onion. Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 10 minutes.
3. 3 Spread chard mixture on bottom of prepared pie plate. Break salmon into pieces and arrange evenly over chard. Whisk together eggs, milk, salt, nutmeg, and pepper in a bowl. Pour over salmon.
4. 4 Bake until a knife inserted in center comes out clean, 28 to 30 minutes. Cool about 10 minutes before cutting into wedges. Top with chives (if using).

By lkb

Ingredients

• ✓ chive
• sour cream
• mayonnaise
• lemon juice
• lemon zest
• salt
• black pepper
• cucumber
• dill
• cilantro
• almond
• chicken
• white bread

Instructions

1. 1 Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
2. 2 Create sandwiches with your bread; cut sandwiches into fourths.

By Godiva Goddess

Ingredients

• ✓ chive
• bacon
• cauliflower
• olive oil
• garlic
• salt
• black pepper
• sour cream
• mayonnaise
• cheddar cheese
• green onion
• hot pepper sauce
• paprika

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble when cool.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
3. 3 Toss cauliflower, olive oil, garlic, salt, and black pepper together in large bowl; transfer to the prepared baking sheet.
4. 4 Cook in the preheated oven until cauliflower is lightly browned, 15 to 20 minutes. Cool.
5. 5 Combine cauliflower, sour cream, and mayonnaise in a large bowl; stir. Stir in Cheddar cheese, bacon bits, green onions, chives, pepper sauce, and paprika. Taste; adjust seasonings if needed. Refrigerate before serving, 1 to 2 hours.

By Sarah Jo