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Tag: chives

Bottega’s Charred Onion Dip

Recipe Source:


2 cups sour cream
1 tablespoon mascarpone
1 scant tablespoon whole-grain mustard
4 dashes Tabasco sauce
1 tablespoon finely sliced chives
Juice of 1/2 lemon
2 dashes Worcestershire sauce
2 red onions, sliced 1/2 inch thick and charred about 5 minutes per side (outer ring reserved for garnish and remaining charred onion finely chopped
Salt and freshly ground black pepper


Combine the sour cream, mascarpone, mustard, Tabasco, chives, lemon juice, and Worcestershire in a mixing bowl. Fold in the chopped onions then taste and adjust the seasonings. Place dip inside the reserved outer ring of the grilled red onion. The dip is great right away but the next day the flavors are even better. Serve with potato chips.


Recipe Source: Mr_Recipe / MyFoxAL


2 lb crab meat
1/2 cup trio peppers, small dice
1/2 cup red onion, small dice
2 Tbsp lemon zest or lemon grass
1/2 cup garlic chives
3/4 cup mayo
1 tsp Cayenne pepper
2 Tbsp Cajun seasoning
1 Tbsp Old Bay
1/4 cup lemon juice
2 each whole eggs
2 cups panko


Place all ingredients in bowl, except panko. Mix well. Then add panko.

Form out into 2 1/2 oz disks and brown on griddle or saute pan. Place in 350 F oven for 3-5 minutes or until done.

Bacon Cheddar Chive Muffins

Recipe Source: Shelley Albeluhn /

Prep/Cooking Time: 35 minutes


6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.

In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.

In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.

Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.

Minnesota Chicken

Recipe Source:

Prep/Cooking Time: Prep: 30 minutes / Bake: 30 minutes


1 cup hot cooked wild rice (1/2 cup uncooked)
1 cup ricotta cheese
1/3 cup finely shredded Parmesan cheese
1/3 cup bottled minced roasted garlic or 2 tablespoons minced garlic (about 12 cloves)
1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon snipped fresh parsley (optional)
Salt and pepper
6 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
2 tablespoons butter
1 recipe Red Pepper Sauce
Fresh chives (optional)


For stuffing, in a medium bowl stir together the wild rice, ricotta cheese, Parmesan cheese, roasted garlic, rosemary, and, if desired, parsley. Season to taste with salt and pepper. Set aside.

Place each chicken piece between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Spoon about 1/3 cup of the stuffing into the center of each chicken piece. Fold in bottom and sides; roll up. Secure with wooden toothpicks.

In a large skillet cook chicken on all sides in hot butter over medium heat until brown. Transfer chicken to a 2-quart rectangular baking dish. Set aside the skillet for sauce.

Bake chicken in a 350 degrees F oven for 30 to 35 minutes or until chicken is no longer pink. Discard toothpicks.

Meanwhile, prepare the Red Pepper Sauce. To serve, cut each chicken roll into slices. If desired, garnish with fresh chives. Spoon the sauce over chicken.

Makes 6 servings.

Red Pepper Sauce:

In the reserved skillet combine 1/4 cup chicken broth and 2 tablespoons wine or chicken broth. Cook about 2 minutes or until reduced by half, stirring to loosen browned bits. Stir in 2 tablespoons chopped green onion, 1 tablespoon minced shallot or green onion, 1 1/2 teaspoons snipped fresh parsley, and 1 clove garlic, minced. Cook for 1 minute. Stir in 1 cup whipping cream. Bring to boiling; reduce heat to medium. Cook for 3 to 4 minutes or until slightly thickened, stirring occasionally. Stir in one 12-ounce jar roasted red sweet peppers, drained and cut into strips, and 4 teaspoons snipped fresh chives.


You can buy the minced roasted garlic and the roasted red sweet peppers in jars in some supermarkets or specialty shops. To roast your own sweet pepper, cut 1 medium red sweet pepper in half. Remove and discard stem, seeds, and membranes. Cut each pepper half in half again. Place pepper pieces, cut sides down, on a foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until the pepper skin blisters. Remove pepper pieces from baking sheet; wrap in foil. Let stand for 30 minutes. Remove and discard skin from pepper pieces; cut into strips.

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