COOKING WITH CHIVES RECIPES RECIPES
CHIVE CREAM RECIPE - FOOD.COM
At a breakfast meeting earlier this year we were served a breakfast casserole with a side of Chive Cream as an optional garnish. This stuff took the basic breakfast casserole over the top!! I begged the chef to share his recipe (to no avail) and have been searching ever since. This is pretty close to what I remember. Chill time is cook time.
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In the bowl of a standing mixer – or in a large bowl, using a hand-held mixer – whip the crème fraîche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste.
- Refrigerate 1 hour before serving.
- This will keep, refrigerated, for one day.
Nutrition Facts : Calories 572.4, FatContent 59.1, SaturatedFatContent 36.8, CholesterolContent 219, SodiumContent 394.8, CarbohydrateContent 8.3, FiberContent 0.3, SugarContent 2.4, ProteinContent 5.1
CHIVE CHEESE CRACKERS RECIPE | EATINGWELL
These can't-stop-at-one healthy crackers are like cheesy shortbread cookies. The texture is slightly crisp on the edges and a bit tender in the center.
Provided by Stacey Ballis
Categories Healthy Parmesan Cheese Recipes
Total Time 2 hours 0 minutes
Number Of Ingredients 10
Steps:
- Place Boursin in the bowl of a stand mixer fitted with a paddle attachment. Add Parmesan, butter, salt and pepper and beat just to combine. Add egg and chives; beat to combine. Add all-purpose flour and whole-wheat flour and mix at low speed, adding more all-purpose flour, 1 tablespoon at a time, until a cohesive dough forms (it should have the feel of soft Play-Doh).
- Divide the dough in half and shape each piece into a 6-inch log, 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and freeze until firm, about 1 hour, or refrigerate for up to 3 days.
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Spread a layer of seeds or nuts, if using, on a rimmed baking sheet. Roll the chilled logs firmly in the seeds to coat. Slice into even 1/8- to 1/4-inch-thick slices. Arrange about 1 inch apart on the prepared baking sheets.
- Bake one pan of crackers at a time, rotating the pan halfway, until light golden around the edges and browned on the bottom, 12 to 16 minutes. Let cool completely on the pan on a wire rack, about 20 minutes.
Nutrition Facts : Calories 139.4 calories, CarbohydrateContent 8.7 g, CholesterolContent 42.3 mg, FatContent 10.3 g, FiberContent 0.7 g, ProteinContent 3.6 g, SaturatedFatContent 6.2 g, SodiumContent 305.5 mg, SugarContent 0.1 g
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MUSHROOM OMELET WITH CHIVES RECIPE - NYT COOKING
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they’re elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces of sliced white mushrooms — about a cup — contain only 15 calories, and they are among the best dietary sources of B vitamins. Best of all, there are just so many mushroom dishes to try. This savory omelet is great for dinner or for brunch. If I’m making it for two, I make one large omelet in a 10-inch pan. It’s just as easy as making two individual omelets, and both servings are ready at the same time.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 388 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 388 per serving
- Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don’t like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
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BEST CREAMY POTATOES WITH CHIVES RECIPE - HOW TO MAKE ...
Potatoes, cream cheese, and parmesan are just a few of the many ingredients that make this spring-friendly potato side dish so delicious.
From thepioneerwoman.com
Total Time 1 hours 45 minutes
Category side dish
From thepioneerwoman.com
Total Time 1 hours 45 minutes
Category side dish
- Preheat the oven to 350°. Butter a 9 x 13-inch baking dish. Combine the half-and-half and heavy cream in a large measuring cup. Using a mandoline or a very sharp knife, slice the potatoes very thinly. Place the potatoes in a large bowl. Drizzle with half of the half-and-half/cream mixture and set aside. In a large skillet over medium-low heat, melt the butter. Add the garlic and onion and cook, stirring occasionally, until translucent, about 4 minutes. Cut the bar of cream cheese in half and add both halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Stir in the remaining half-and-half/cream mixture and season with the salt and pepper. Stir in the thyme, then stir in 1/2 cup of the grated parmesan.
Pour the cream-soaked potatoes into the baking dish. Pour the cream cheese mixture over the top, scraping out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated parmesan over the top. Cover with foil and bake 30 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown and bubbly, at least 45 minutes more. Remove from the oven and let stand for 10 minutes. Sprinkle with the chives, then cut into squares and serve.
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This savory brunch bake will be a fan favorite whether it is a relaxed morning or a put-together brunch.Recipe courtesy of Phil's Fresh Eggs.
From thedailymeal.com
Reviews 4.5
Total Time 44 minutes59S
Calories 430 calories per serving
From thedailymeal.com
Reviews 4.5
Total Time 44 minutes59S
Calories 430 calories per serving
- Bake for 35 to 40 minutes.
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Unlike oatmeal bowls, which are fast enough for busy weekday mornings, whole-grain grits take a little longer to cook and are better suited to weekends. If you’ve ever had instant grits and been disappointed, we understand. The flavor and texture are nowhere near the richness and, well, grit of whole-grain grits. They do take longer to cook, but they’re absolutely worth it. When adding grits to boiling liquid, add them gradually as you stir; don’t dump the whole amount in at once. This is the best way to prevent lumps. As the grits cook, stir frequently. The liquid will try to separate to the top, resulting in lumps. If you do end up with this separation, stir the mixture with a whisk to reincorporate.
From cookinglight.com
Total Time 46 minutes
Calories 314 per serving
From cookinglight.com
Total Time 46 minutes
Calories 314 per serving
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Get the same creaminess–and a lot more flavor–when you blend goat cheese instead of cream cheese into your potatoes. This tasty side dish is perfect for busy weeknights and entertaining alike.
From myrecipes.com
Reviews 4
Calories 155 calories per serving
From myrecipes.com
Reviews 4
Calories 155 calories per serving
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CHIVES RECIPES | ALLRECIPES
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From allrecipes.com
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