Type what you have

Ingredients

• ✓ chive
• cilantro
• garlic
• tomato
• serrano chili
• salt
• pepper

Instructions

1. 1 Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.

By Susan

Ingredients

• ✓ chive
• chicken thigh
• cream of chicken soup
• garlic
• sour cream
• green chile pepper
• flour tortilla
• monterey jack cheese
• black olive
• black pepper

Instructions

1. 1 Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
2. 2 Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
3. 3 Spray the inside of slow cooker lightly with non-stick cooking spray.
4. 4 Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
5. 5 Cook on Low setting for 3 to 4 hours. Top with chives.

By TRISTA5

Ingredients

• ✓ chive
• red cabbage
• rice wine vinegar
• white sugar
• salt
• mexicorn
• black bean
• lime juice
• cumin seed
• salt
• avocado
• yellow corn taco shell
• greek yogurt

Instructions

1. 1 In a medium bowl, combine cabbage, vinegar, salt, and sugar. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine.
2. 2 Combine Mexicorn®, black beans, lime juice, 2 tablespoons chopped chives, ground cumin, and kosher salt in a small bowl. Mix well to combine.
3. 3 Halve each avocado lengthwise, peel, and remove pits. Cut each half into 3 wedges (24 pieces total).
4. 4 Place 2 wedges of avocado into each taco shell. Top with Mexicorn-black bean mixture, quick pickled cabbage, Greek yogurt, and remaining chives. Serve immediately.

By Ortega

Ingredients

• ✓ chive
• ground turkey
• garlic
• black pepper
• red pepper flakes
• hot sauce
• taco seasoning mix
• refried bean
• tortilla chip
• cheddar cheese
• black olive
• tomato
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, begin to brown the ground turkey. Stir in garlic, pepper, 1 teaspoon red pepper flakes, and 1 tablespoon chives. Stir in 1 tablespoon hot sauce. When the turkey is browned, stir in taco seasoning mix according to package instructions.
3. 3 Pour the beans into a microwave safe bowl, and heat in the microwave until softened. Stir in 1 tablespoon chives and 1 tablespoon hot sauce.
4. 4 Spread the tortilla chips across the bottom of a baking sheet. Spoon the beans mixture over the chips. Then spread the turkey mixture across the top. Sprinkle cheese, then olives, tomatoes, green onions, and remaining 1 teaspoon of crushed red pepper flakes over the top.
5. 5 Bake in preheated oven until cheese is melted, about 15 minutes

By TKOPRIVA

Ingredients

• ✓ chive
• mahi mahi fillet
• lime juice
• lemon juice
• jalapeno pepper
• salt
• oregano
• cayenne pepper
• avocado
• cucumber
• orange segment
• radish
• cilantro
• olive oil

Instructions

1. 1 Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
2. 2 Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

By John Mitzewich

Ingredients

• ✓ chive
• mozzarella cheese
• pasilla chile cooking sauce
• flour tortilla
• chipotle cooking sauce
• kiwi
• ginger
• orange juice
• lemon juice
• lime juice
• tequila
• garlic
• green onion
• vegetable oil
• black pepper
• salt
• garlic powder
• cumin
• onion powder
• chili powder
• beef chuck steak

Instructions

1. 1 Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
3. 3 Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
4. 4 Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
5. 5 Cook on Low until steaks are fork-tender, 6 to 8 hours.
6. 6 Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
7. 7 Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
8. 8 Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
9. 9 Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
10. 10 Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.

By Joey Joan

Ingredients

• ✓ chive
• ✓ chive
• green onion
• onion powder
• cream cheese
• yogurt

Instructions

1. 1 In the container of a food processor, combine green onions, fresh chives, dried chives, onion powder, cream cheese, and yogurt. Pulse until blended, but onions and chives should be in chunks. Transfer to a container, and refrigerate for 8 hours to overnight before serving.

By Tiga

Ingredients

• ✓ chive
• hot dog
• chicken broth

Instructions

1. 1 With a sharp knife, cut the hot dogs in half the short way. Slice each piece in half vertically, cutting about 3/4 of the way up towards the rounded end. Leave about 1 inch of the rounded end as the head of the octopus. Rotate the dog 90 degrees, and make another vertical cut. Cut the 4 legs in half again, to make 8 legs and a head. The hot dogs should look like tassels with rounded heads.
2. 2 Bring the chicken broth and chives to a boil in a soup pot. Place the octopus hot dogs into the boiling soup, and simmer for about 5 minutes. The legs will curl to make the octopus shape. Serve in bowls with an octopus or 2 in each bowl.

By nikkimarlise

Ingredients

• ✓ chive
• cream cheese
• garlic powder

Instructions

1. 1 Beat together cream cheese, chives, and garlic powder in a medium bowl until smooth.

By Sheri

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
• almond
• parsley
• cherry
• goat cheese

Instructions

1. 1 Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
2. 2 Pour nut mixture onto a flat work surface and spread into a thin layer.
3. 3 Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

By Ann

Ingredients

• ✓ chive
• cream cheese
• garlic
• chicken breast
• turkey bacon
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
3. 3 Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
4. 4 Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

By Eireann

Ingredients

• ✓ chive
• cream cheese
• salad dressing
• garlic powder
• lemon juice
• beef

Instructions

1. 1 In a medium-size mixing bowl, combine cream cheese, salad dressing, garlic powder, lemon juice and smoked beef. Mix well. Cover and refrigerate for at least one hour to let all of the flavors mix.

By Dana Fox

Ingredients

• ✓ chive
• chili with beans
• cream cheese
• cream cheese
• cheddar cheese

Instructions

1. 1 In a medium saucepan over medium low heat, mix together chili with beans, cream cheese, cream cheese with chives and Cheddar cheese. Stirring often, heat until melted and well blended, about 20 minutes.

By MARY ANN PUTMAN

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
• ✓ chive
• asparagus
• cream cheese
• horseradish
• parsley
• roast beef

Instructions

1. 1 Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
2. 2 Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
3. 3 Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.

By BurntMuffin

Ingredients

• ✓ chive
• cream cheese
• dill
• lemon juice
• flour tortilla
• salmon

Instructions

1. 1 Mix cream cheese, dill, chives, and lemon juice together in a bowl.
2. 2 Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.

By tiger77

Ingredients

• ✓ chive
• butter
• onion
• garlic
• parsley
• black pepper
• salt

Instructions

1. 1 Place butter, onions, garlic, chives, parsley, black pepper, and salt in a bowl and mix to combine.
2. 2 To use, place a small scoop of compound butter on cooked steak.

By Yoly

Ingredients

• ✓ chive
• cashew
• water
• lemon juice
• apple cider vinegar
• salt

Instructions

1. 1 Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
2. 2 Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
3. 3 Serve right away or let chill in the refrigerator before serving.

By DanaC

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
• mashed potato
• cheddar cheese
• bacon
• olive oil
• garlic
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Prepare mashed potatoes according to package directions.
3. 3 Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
4. 4 Remove stems from clean mushrooms and stuff caps with potato mixture.
5. 5 Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
6. 6 Sprinkle shredded cheddar over the top of the mushrooms.
7. 7 Bake for 20-25 minutes.

By Idahoan

Ingredients

• ✓ chive
• bacon
• garlic
• cream cheese
• half and half
• blue cheese

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, 7 to 9 minutes. Transfer to a paper towel-lined plate to drain; leave grease in the pan. Crumble bacon when cool enough to handle.
2. 2 Cook garlic in bacon grease over medium heat until soft, about 1 minute. Remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Beat cream cheese and half-and-half in a medium bowl with an electric mixer until blended. Stir in bacon, garlic, blue cheese, and chives. Transfer mixture to a medium baking dish and cover.
5. 5 Bake in the preheated oven until lightly browned, about 30 minutes.

By Carol Palaika

Ingredients

• ✓ chive
• potato
• celery
• onion
• chicken bouillon
• whole kernel corn

Instructions

1. 1 Place potatoes, celery and leaves, and onion in a large pot. Pour in enough water to cover. Bring to a boil.
2. 2 Remove celery leaves, then stir in bouillon cubes until dissolved. Mix in corn. Reduce heat to medium-low; cook until potatoes are tender, about 20 minutes.
3. 3 Mix chives into soup; continue cooking 5 minutes more. Serve warm.

By Soraya Sanchez

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