Crab-Topped Tilapia 1/2 lb lump crab meat Four 4 oz tilapia fillets 1 tbsp butter 2 scallions, minced 1/2 red bell pepper, finely diced 1 jalapeno, de-seeded and finely diced 1 tbsp flour 1/4 cup heavy cream 2 egg yolks 1 tbsp dijon mustard 1 tbsp chives, chopped 1/2 tsp cayenne pepper 1 tbsp Old Bay seasoning Juice of 2 lemons Salt and pepper to taste Preheat oven to 400-deg. Arrange the tilapia fillets in a single layer on a parchment paper-lined baking sheet and season with salt and pepper. Melt the butter in a saute pan over medium heat. Add the scallions, bell pepper, and jalapeno and cook for 5 minutes or until tender. Then whisk in the flour and continue whisking until fully combined and the roux is light brown in color, about 5 minutes. Stir in the heavy cream, then remove from heat. In a large bowl, combine the egg yolks, dijon, cayenne, chives, cayenne, and Old Bay. One ladleful at a time, add the roux to the egg mixture, stirring well after each addition to temper. Then mix in the crab meat and season with salt and pepper. Divide the crab mixture among the tilapia, scooping large heaping of the mixture into the center of each fillet. Bake for 13-15 minutes or until the crab and tilapia are both cooked through. Drizzle with the lemon juice, then serve. Approximate Nutritional Values: http://www.food.com/recipe/stuffed-tilapia-with-crab-meat-402714

Crispy Herbed Potatoes 4-1/2 lb red potatoes, cleaned and halved 1 tbsp apple cider vinegar 1/4 cup canola oil  2 tbsp dried crushed rosemary 2 large shallots, thinly sliced 2 tbsp parsley, chopped 2 tbsp chives, chopped Zest from 1 lemon 3 cloves garlic, minced 3 tbsp extra virgin olive oil Salt and pepper to taste Preheat oven to 450-deg.  Line two baking sheets with tinfoil and place in the oven to heat. Place the halved potatoes in a large pot, then cover with just enough cold to cover them by 1”.  Add 2 tbsp salt and the vinegar, then bring to a boil over high heat.  Once boiling, reduce to a simmer and cook for about 5 minutes or just beginning to soften.  Then drain and place the potatoes in a large bowl. Add the canola oil to the bowl with the potatoes, season with the rosemary, salt, and pepper, then toss until coated.  Divide the potatoes evenly between the warmed baking sheets, laying them in an even layer, cut side down. Roast in the oven for 30 minutes or until the potatoes are golden brown and crisp.  Then flip the potatoes over and roast for another 20 minutes.  In a saute pan over medium-high heat, warm the olive oil, then add the shallots.  Toss to coat, then pour the shallots and oil over the potatoes in the oven.  Roast for another 10 minutes, then remove from then oven and transfer to a large bowl. Add the parsley, chives, lemon zest, and garlic, to the potatoes and toss to coat. Season to taste with salt and pepper, then serve. Approximate Nutritional Values: http://www.food.com/recipe/herbed-home-fries-11513

Double-Baked Potatoes with Cheddar and Prosciutto 4 russet potatoes, scrubbed clean 1/3 cup creme fraiche (or sour cream if not available) 3 tbsp butter 1 tsp salt 1 tsp pepper 2 tbsp paprika 1/4 cup parsley, chopped (plus extra for garnish) 1/4 cup chives, chopped (plus extra for garnish) 1/4 cup scallions, sliced thin (plus extra for garnish) 1 cup extra sharp cheddar cheese, grated 1 cup white cheddar cheese, grated 10 slices prosciutto, chopped Preheat over to 375-deg. Poke the potatoes several times with a fork to allow the steam places to escape. Place on a baking sheet and roast in the oven for an hour or until fork-tender.  Then remove from the oven and let cool slightly. Once cool enough to handle, halve the potatoes lengthwise and scoop the meat into a large bowl, being careful not to break the skins.   To the bowl, add the creme fraiche, butter, salt, pepper, paprika, parsley, chives, and scallions.  Mix well, then adjust seasonings as needed. Bring oven temperature up to 400-deg. Fill the reserved potato skins with the potato mixture.  Top with the grated cheeses and sprinkle with the prosciutto. Return to the oven and bake for 15 minutes or until the cheese is golden brown and the prosciutto is crispy.  Then turn the oven to Broil and cook another 5 minutes or until the crust is crispy. Garnish with the reserved herbs, then serve. Approximate Nutritional Values: http://www.food.com/recipe/twice-baked-potatoes-with-mushrooms-and-prosciutto-413073

Clams in White Wine Sauce over Angel Hair Pasta 6 tbsp butter 2 lb clams, scrubbed clean 2 shallots, chopped 1/2 cup white wine 12 oz angel hair pasta 1/2 cup flat-leaf parsley, chopped 1/4 cup chives, chopped Salt and pepper to taste In a large saucepan, melt the butter over medium-high heat until the butter has browned, about 3-4 minutes. Add the shallots and clams, increase the heat to high, and stir in the wine. Cover and cook until the clams open, about 6 minutes. (Note: discard any unopened clams.)  Using a slotted spoon, transfer the clams to a plate and set aside. In a separate pot of salted boiling water, cook the pasta until al dente, about 6-8 minutes. Drain, then add to the pan with the melted butter and shallots.   Add the parsley and chives, then season to taste with the salt and pepper. Toss to coat, then pour into a large serving bowl and top with the clams.   Approximate Nutritional Values: http://www.food.com/recipe/clams-and-pasta-in-white-wine-sauce-385824

Cheddar Chive Biscuits 2 cups flour 4 tsp baking powder 2 tsp sugar 1 tbsp garlic powder 2 tbsp Old Bay seasoning 1 tsp salt 1 stick cold butter, cubed 6 oz extra sharp cheddar cheese, grated 2 cups chives, chopped 1 cup whole milk Non-stick cooking spray Preheat the oven to 450-deg.  Grease a large baking sheet with the non-stick spray. Using the pulse feature on a food processor, combine the flour, baking powder, sugar, garlic powder, Old Bay, and salt. Once combined, add the cold butter cubes and pulse 10 times to break down the butter into small pieces until it’s incorporated into the seasoned flour and forms a crumbly mixture. Add the grated cheddar and chives and pulse 4-5 times to distribute. Empty the mixture into a large mixing bowl and gently hand-stir in the milk.  Mix only until the ingredients are combined in order to keep the biscuits fluffy. Scoop 1/4 cup of the biscuit mixture onto the greased baking sheet (to make 12 biscuits) and bake for 15 minutes until golden brown and a toothpick inserted into the center comes out clean.  Approximate Nutritional Values:  http://www.food.com/recipe/cheddar-chive-biscuits-89902

Chipotle Buttered Corn 1 cup water 4-1/2 cups fresh corn kernels (approx. 6 ears of corn) 1 star anise pod 3 tbsp butter, softened 1 teaspoon chipotle chile in adobo sauce, finely chopped 2 tsp lemon zest 1/2 tsp salt 2 tbsp chives, finely chopped In a small saucepan over medium heat, bring the water, corn kernels, and star anise to a simmer. Cook until the kernels are tender but still crisp, about 10 minutes. Remove the star anise and drain the corn in a colander, then return to the saucepan. Add the butter, chipotle, lemon zest, and salt, and cook over medium heat, stirring occasionally, until the butter is melted, about 2 minutes.  Sprinkle with the chives and serve. Approximate Nutritional Values:  http://www.food.com/recipe/grilled-corn-with-creamy-chipotle-sauce-174666

Black-Eyed Pea Salad With Fennel and Dill 1 cup black-eyed peas, rinsed and picked over for husks 3 large garlic cloves—2 left whole but lightly crushed, 1 minced 1/2 onion 1 bay leaf 2 medium tomatoes, diced 1 medium fennel bulb--trimmed, quartered, cored, and sliced thin 1 tbsp fresh lemon juice 2 tbsp apple cider vinegar 3 tbsp extra virgin olive oil 3 celery stalks, diced 1 red onion, diced 1 red pepper, diced  1 tsp cumin seeds, lightly toasted and ground 1/3 cup chopped flat-leaf parsley 1/3 cup chopped fresh dill 1/3 cup chopped chives 2 oz feta cheese, crumbled Salt and pepper to taste

Place the black-eyed peas, 2 whole crushed garlic cloves, the halved onion, and bay leaf in a large, heavy saucepan.  Add enough water to cover the ingredients by 2”. Bring to a boil, add salt to taste, then reduce the heat, cover, and simmer until the peas are tender, about 45 minutes. Remove from the heat, uncover, and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion and garlic cloves, squeezing the cooked garlic out of the skins and stirring back into the peas.  Then drain through a strainer set over a bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper, and olive oil.  Let sit for 30 minutes to allow the flavors to marry. Transfer the black-eyed peas into a large serving bowl and add the dressing, celery, red onion, red pepper, parsley, dill, and chives, tossing to coat.  Marinate in the refrigerator for at least 30 minutes before serving, sprinkled with the feta on top. Approximate Nutritional Values: http://www.food.com/recipe/black-eyed-pea-fennel-and-zucchini-salad-179508

Cooking Tip: The the best way to keep delicate herbs like parsley, basil, cilantro, and chives fresh is covering them with plastic, securing with a rubber band, and refrigerating until ready to use. However, oily herbs like thyme can be tied loosely together with string and hung in the open air to keep fresher longer. 

Baked Potatoes with Mascarpone and Prosciutto 10 small Yukon gold potatoes 3 tbsp plus 1 tsp prosciutto bits 1/2 cup plus 2 tbsp mascarpone or crème fraiche 3 tbsp fresh chives, chopped 4 oz prosciutto, finely chopped 1 tbsp olive oil Coarse kosher salt to taste Preheat oven to 350-deg. Wash and dry the potatoes. Sprinkle the kosher salt along the bottom of a baking dish, then place the potatoes on top. Spear each potato with a fork to create holes for the steam to escape, then bake for about 45 minutes or until the potatoes are cooked through. While potatoes are baking, place the oil and prosciutto in a small sauté pan over medium-high heat. When the hiss of steam turns to a sizzle, turn heat down to low and cook, stirring occasionally, until the prosciutto bits are crisp, about 20 minutes. In a small bowl, combine the mascarpone and chives and stir well to combine the flavors. Using a slotted spoon, transfer the prosciutto to paper towels to soak up the excess oil. Remove the potatoes from the oven, then cut an X on top of each one, pushing in the sides to split them open. Divide the prosciutto bits, and mascarpone and chives mixture between the potatoes and serve immediately. Approximate Nutritional Values:  http://www.food.com/recipe/yummy-baked-potato-skins-43908

Turkey Turnovers 1/4 cup chives, finely chopped 4 oz cream cheese 2 cloves garlic, minced  2 cups cooked turkey, chopped into bite-sized bundles 1 tbsp onion, chopped 2 tbsp milk 1 pkg frozen puff pastry, thawed 1 egg 1 tsp water 1/2 cup parmesan cheese, grated Salt and pepper to taste Preheat oven to 350-deg. Combine the cream cheese, turkey, onion, milk, salt, and pepper in a bowl and mix well. Roll out the defrosted puff pastry into 1 large square, then cut that square into quarters. Spoon two tbsp of the turkey mixture into the center of each pastry square. Bring the four corners together in the center, pinching the seams to seal. Twist the top to set the seal. Beat the egg with water in a small bowl, the use the egg wash to brush the top of each pastry bundle.  Place the turnovers on a parchment paper-lined baking sheet and sprinkle the cheese on top of each. Bake for 20 to 25 minutes or until golden brown. Approximate Nutritional Values:  http://www.food.com/recipe/turkey-turnovers-75535

Mashed Potato, Cheese, and Chive Gratin 3-1/2 lbs yukon gold or russet potatoes 8 oz cream cheese, room temperature 1/2 cup sour cream 1/2 cup whole milk 1 tbsp butter, chilled 3/4 cup fresh chives, chopped 1 tbsp butter, chilled and cut into small pieces 1 cup fontina cheese, shredded Non-stick cooking spray Preheat 375-deg. and grease a 13" x 9" baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.  Then drain and return to same pot.   Add cream cheese and mash well, then stir in the sour cream and milk, then chives. Season potatoes with salt and pepper, then spoon the potatoes into the baking dish.  Dot the top of the gratin with chilled butter, then cover with the shredded cheese. Bake potatoes until heated through and the cheese is bubbly and starting to brown, about 30 minutes. Approximate Nutritional Values:  http://www.food.com/recipe/mashed-potato-gratin-166311

Seven Layer Pasta Salad 8 oz farfalle pasta Salt for the pasta water 2 stalks broccoli, cut into florets   1/2 cup mayo 1/2 cup buttermilk 1/3 cup fresh chives, chopped 1/4 cup fresh parsley, chopped Juice of 1 lime Freshly ground pepper to taste 2 avocados, diced 12 oz cooked ham, diced 8 oz sharp cheddar cheese, shredded 1 head romaine lettuce, slivered into ribbons 2 roma tomatoes, diced Bring salted water to a boil and cook pasta, adding the broccoli to the water for the last 4 minutes of the cooking process.  Drain and pat dry, then separate the broccoli from the pasta. In a bowl, whisk may, buttermilk, 1/4 cup of the chives, the parsley, half the lime juice, 1/4 tsp of salt, and pepper to taste.  In another bowl, toss the pasta with a few tbsp of the dressing. Toss the avocados with the remaining lime juice on a large glass serving bowl and season with salt.   Spoon the avocados flat, then layer with levels of the ham, broccoli, pasta, cheese, lettuce, and tomatoes. Drizzle the remaining dressing on top and sprinkle with the rest of the chives.   Cover and refrigerate until ready to serve. Approximate Nutritional Values:  http://www.food.com/recipe/seven-layer-pasta-salad-36469

Pecan-Crusted Pork Crostini 12 oz cream cheese, softened 3 tbsp each fresh thyme and fresh chives, chopped 1/2 cup mayonnaise 2 eggs 1/4 tsp red pepper flakes 1 cup pecans 1/4 brown sugar 2 one-pound pork tenderloins 1/2 cup seasoned bread crumbs 1 French baguette, sliced into 1/2" rounds 1/2 cup fig preserves Salt to taste Start by popping the pecans in a 250-degree oven for 7 minutes, or just until they begin to brown.  Then grind the pecans into crumbs either using a meat pounder or a spice grinder. Beat the eggs in a shallow dish.  In another dish, combine the ground pecans, breadcrumbs, brown sugar, salt, and pepper flakes, and mix well.   Dredge the pork first in the eggs, then in the breading mixture and coat thoroughly.  Bake for 18-24 minutes in a 375-degree oven. Let the pork stand for 10 minutes before slicing to let the juices settle.  Then cut into 1/4" thick. For the crostini topping, combine the cream cheese, mayo, thyme, and chives in a bowl (or stand mixer) and mix well.  Then refrigerate, covered, in the fridge for a least 30 minutes. Toast the baguette slices in a 350-degree oven for about 5 minutes.  Then spread the topping over the rounds and top with two slices of the pork.  Top with a small dollop of the fig preserves and serve! Approximate Nutritional Values: http://www.food.com/recipe/spiced-pork-tenderloin-crostini-239091 

Compound Butter

Want a delicious accompaniment to your meat, veggies, and mashed potatoes?  Try a compound butter! In a mixer, combine 3/4 cup room temperature unsalted butter and 1 tablespoon of the following: thyme, shallot, garlic, and chives.   Gently blend the ingredients together, adding salt and pepper to taste.  Once everything is combined well, spoon the butter mixture onto a length of plastic wrap.   Roll the wrap around the butter, forming it into a long, oval shape.  Freeze the butter until ready to use (at minimum, 30 minutes). Approximate Nutritional Values: http://www.food.com/recipe/mixed-herb-compound-butter-for-veggies-or-meat-66040 

Chicken Kiev

Ingredients

Directions

In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.  

Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.  

Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.  

In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.  

Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.  Approximate Nutritional Values: http://www.food.com/recipe/shannas-favorite-chicken-kiev-258049 

Goat Cheese & Chive Scrambled Eggs

Ingredients:

Directions: Break your eggs into a bowl or cup, add your desired amount of salt and pepper and whisk with a fork until scrambled. In another bowl, slice off about a ½ inch of goat cheese, crumbling it with a fork and add your chives as well.

Put a knob of butter in a pan and place it on high heat. As the butter is heating, spread it around coating the bottom and sides of the pan. Soon it will begin to bubble, as it begins to brown, pour your eggs in, they should begin bubbling immediately. Following your eggs, dump the bowl of goat cheese and chives in.

Now take your pan off the heat and begin folding the egg over itself with a spatula. Continue doing this for about a minute, gently folding and scrambling the eggs. You should end up with eggs that aren’t runny but still have a soft and creamy texture.

This cooking technique, combined with the creamy goat cheese is amazing! These are great on their own, and equally awesome spread on some hot buttered toast!