Monday, August 21, 2006
The many uses for chives
Chives bring flavor to a variety of dishes, probably because they are members of the tasty onion family. While their insect-repelling properties make them a popular choice in many herb gardens, chives also are available all year long in grocery stores.
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Chicken with Chives
2 tablespoons olive oil
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon ground black pepper
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon seasoning salt
4 skinless, boneless chicken breast halves
2 medium green bell peppers, chopped
2 large tomatoes, chopped
1 red onion, chopped
Preheat oven to 350 degrees. In a medium bowl, combine olive oil, garlic salt, parsley, chives, pepper, seafood seasoning, and seasoning salt. Rub the chicken breasts with 1/2 the mixture, and place the breasts in a medium baking dish. Toss the green bell peppers, tomatoes, and red onion with the remaining olive oil mixture. Arrange over the chicken. Bake, stirring the vegetables once, until the vegetables are tender and the juices of the chicken run clear, about 1 hour. Makes 4 servings.
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For best results, use real butter and not margarine.
Grilled Corn with Chive Butter
6 medium ears sweet corn in husks
1/2 cup butter, melted
2 tablespoons snipped chives
1 tablespoon granulated sugar
1-1/2 teaspoons lemon juice
Salt and pepper to taste
Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 inch of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string. Grill corn, uncovered, over medium heat for 25 to 30 minutes, turning occasionally. Makes 6 servings.
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Sour Cream and Chive Mashed Potatoes
1 pound mashing potatoes, such as Yukon Gold, peeled and quartered
1/4 cup milk
1/4 cup sour cream
2 tablespoons chopped fresh chives
Salt and pepper to taste
Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher until fluffy. Stir in the sour cream and chives; season with salt and pepper. Makes 4 servings.
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Pantry Pointers
When choosing chives, look for uniform color without signs of wilting. Store chives in a plastic bag in the refrigerator.
In a pinch, chopped green onion tops can be substituted for chives.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com