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Dry Buttermilk Ranch Mix
Pantry American

Dry Buttermilk Ranch Mix

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.

By Scotdog

Smoked Trout Schmear
Pantry American

Smoked Trout Schmear

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

By John Mitzewich

Green Goddess Dip
Pantry American

Green Goddess Dip

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

By TerryWilson

Chef John's Empty Mayo Jar Dressing
Pantry American

Chef John's Empty Mayo Jar Dressing

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place olive oil, vinegar, garlic, parsley, thyme, chives, salt, black pepper, cayenne pepper, and herbes de Provence into a nearly empty mayonnaise jar containing at least 1 tablespoon mayonnaise.
  2. 2 Cover the jar with its lid and shake vigorously to make a creamy dressing, about 2 minutes. Pour into a serving dish.

By John Mitzewich

Greek Yogurt Ranch Salad Dressing
Pantry American

Greek Yogurt Ranch Salad Dressing

4.6

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup; let sit until sour and curdled, 5 to 10 minutes.
  2. 2 Combine chives, parsley, dill, garlic powder, onion powder, basil, pepper, paprika, and salt in a small bowl. Mix in yogurt until smooth.
  3. 3 Gradually stir sour milk into dressing to thin.

By Van Dana

Chicken and Turkey Marinade
Pantry American

Chicken and Turkey Marinade

4.4

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard.
  3. 3 Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
  4. 4 Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so.
  5. 5 Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

By emmaxwell

Sweet and Sour Pickled Fennel
Pantry Italian

Sweet and Sour Pickled Fennel

5.0

Prep
5 min
Cook
30 min
Total
10835 min

Instructions

  1. 1 Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
  2. 2 Place sliced fennel in a colander and rinse well.
  3. 3 Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
  4. 4 Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  6. 6 Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.

By Kim's Cooking Now

Salsa di Noci
Pantry Italian

Salsa di Noci

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
  2. 2 Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
  3. 3 Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  5. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

By Marketchef

Mini Cucumber Sushi Rolls
Appetizer American

Mini Cucumber Sushi Rolls

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
  2. 2 Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

By kelcampbell

Grilled Beets with Feta
Dinner American

Grilled Beets with Feta

5.0

Prep
15 min
Cook
35 min
Total
50 min

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

Hash Brown Sausage Patty
Breakfast American

Hash Brown Sausage Patty

Prep
10 min
Cook
9 min
Total
19 min

Instructions

  1. 1 Cut red potato into spirals using a spiralizer. Dip into a bowl of cold water; rinse and transfer to a microwave-safe bowl.
  2. 2 Cook potato spirals in the microwave on high for 1 minute. Blot with paper towels to remove any moisture.
  3. 3 Remove sausage from its casing and shape into 2 balls; press into round discs.
  4. 4 Heat a nonstick skillet over medium heat. Add 2 round piles of potato spirals. Season with salt and pepper. Top each pile with a sausage disc and press down firmly with a spatula to make thin patties. Cook until well browned, about 4 minutes per side. Garnish with chives.

By Deb C

Lobster and Chive Bisque
American

Lobster and Chive Bisque

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a medium size pot, saute lobster meat, onion and butter until onions are soft.
  2. 2 Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened.
  3. 3 Garnish soup with green onions before serving.

By Angie

Boiled Potatoes with Chives
Dinner American

Boiled Potatoes with Chives

4.8

Prep
10 min
Cook
15 min
Total
30 min

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

Air Fryer Breakfast Toad-in-the-Hole Tarts
Breakfast American

Air Fryer Breakfast Toad-in-the-Hole Tarts

3.8

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
  2. 2 Unfold pastry sheet on a flat surface and cut into 4 squares.
  3. 3 Place 2 pastry squares in the air fryer basket and cook 6 to 8 minutes.
  4. 4 Remove basket from air fryer. Use a metal tablespoon to press each square gently to form an indentation. Place 1 tablespoon of Cheddar cheese and 1 tablespoon ham in each hole and pour 1 egg on top of each.
  5. 5 Return basket to air fryer. Cook to desired doneness, about 6 minutes more. Remove tarts from basket and let cool 5 minutes. Repeat with remaining pastry squares, cheese, ham, and eggs.
  6. 6 Garnish tarts with chives.

By Soup Loving Nicole

Creamy Cottage Cheese Scrambled Eggs
Breakfast American

Creamy Cottage Cheese Scrambled Eggs

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begins to firm, 1 to 2 minutes.
  3. 3 Stir cottage cheese and chives into eggs and season with black pepper.
  4. 4 Cook and stir until eggs are nearly set, 3 to 4 minutes more.

By Kitchen Kitty

Gorgonzola Stuffed Mini Potatoes
Appetizer American

Gorgonzola Stuffed Mini Potatoes

4.3

Prep
5 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
  3. 3 With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

By France Cevallos

Cheesy Ham and Tot Cups
Lunch American

Cheesy Ham and Tot Cups

5.0

Prep
10 min
Cook
Total
40 min

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

Simple Italian Omelet
Breakfast American

Simple Italian Omelet

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour beaten eggs into the hot skillet and cook in hot oil until eggs bubble and begin to firm up.
  2. 2 Lift the cooked edges of omelet with a rubber spatula and tilt the skillet so any uncooked egg runs underneath the lifted edge. Continue cooking, lifting the edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes. Remove the skillet from heat. Spread any runny egg evenly over the top of omelet using the spatula.
  3. 3 Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded-side down, onto a plate.
  4. 4 Top omelet with remaining 1/2 teaspoon chives to serve.

By John Mitzewich

Parsnip and Carrot Purée
Side Dish American

Parsnip and Carrot Purée

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place parsnips and carrots in a large pot; add enough salted water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until vegetables are tender, 15 to 20 minutes. Drain; return vegetables to the pot. Reduce heat to low; stir in 3 tablespoons butter and chives.
  2. 2 Purée vegetables using an immersion blender until nearly smooth; add remaining 3 tablespoons butter and continue to purée until completely smooth. Season with salt and black pepper.

By Always Cooking Up Something

The Best Frikin' Party Dip Ever!
Appetizer American

The Best Frikin' Party Dip Ever!

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Stir sausage and onions together in a large skillet over medium-high heat until browned and crumbly, about 8 minutes. Drain the grease off the sausage in a mesh strainer, then return to the skillet.
  2. 2 Stir in cream cheese and diced tomatoes until the cheese has melted and the mixture begins to bubble. Stir in chives before serving.

By Katie-Kate

Sour Cream and Chive Mashed Potatoes
Dinner American

Sour Cream and Chive Mashed Potatoes

4.4

Prep
10 min
Cook
25 min
Total
35 min

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

Easter Egg Cheese Ball
Appetizer American

Easter Egg Cheese Ball

5.0

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Mix together cream cheese, Cheddar cheese, and dressing mix in a bowl until well combined.
  2. 2 Form into a large egg-shaped ball in the center of a serving plate.
  3. 3 Cut wax paper into strips. Lay them across the cheese ball, leaving spaces every two strips where the cheese is exposed. Sprinkle chopped chives on the exposed cheese, lightly pressing the chives down so they stick to the cheese. Remove the wax paper strips directly below the chives. Cover the newly exposed cheese stripes with bacon bits. Repeat by removing the final set of wax paper strips and adding chopped pecans in the remaining spaces.
  4. 4 Refrigerate for at least 2 hours, or overnight.

By fabeveryday

Goat Cheese and Leek Quiche
American

Goat Cheese and Leek Quiche

4.1

Prep
10 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
  2. 2 Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
  3. 3 Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
  4. 4 Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
  5. 5 Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

By Allyson