Tag Archives: chives

Meatless Monday | Lemon-Chive Farfalle

25 Monday Nov 2013

Posted by in Bloggerific, Easy, Main Dish, Meatless Monday, Pasta, Sauces, Vegetarian, Weeknight Meals

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Lemon Chive Farfalle

I think if I had an ultimate comfort food dish…this might be it. A creamy, yet light pasta dish that is perfect with a glass of white wine…that is exactly what I want when I’m in need of a little comfort after a hard day!

Lemon Chive Farfalle

This dish also comes together in no time and it’s best to eat it immediately – so make it when you’re hungry!

Lemon Chive Farfalle

Lemon Chive Cream Sauce

Feel free to add meat to this dish – chicken, bacon, pancetta, shrimp, whatever! It packs plenty of flavor as a meatless version though, and for Meatless Monday this pasta is excellent! Plus, Mondays are hard, and this is when I usually am in dire need of some comfort food…

Lemon Chive Farfalle

Recipe
Lemon-Chive Farfalle
adapted from Simply Scratch
Serves 4 as an entrée, 6-8 as a side

Ingredients

  • 1 pound Dried Farfalle Pasta (or any pasta you wish – I am partial to the bow-tie version for this sauce)
  • 2 small or 1 medium Shallot, diced small
  • 1-2 tbsp Olive Oil
  • 2 tsp Flour
  • 1/2 cup Dry White Wine (such as sauvignon blanc or pinot grigio)
  • 1 cup Heavy Cream
  • 1/4 cup Fresh Chives, Chopped
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1/2 tsp Kosher Salt (or more to taste)
  • 1/2 tsp Fresh Ground Black Pepper (or more to taste)
  • 1 tsp Fresh Lemon Zest
  • 1/2 cup Grated Pecorino, Parmesan, or Romano Cheese

Directions

Prepare the pasta according to package directions, reserving a cup of pasta water. Meanwhile, sauté the diced shallots in olive oil over medium heat for 3-4 minutes. Once the shallots have softened, sprinkle with two teaspoons of flour and cook for one minute. Stir in white wine until flour is dissolved and bring to a simmer. Then reduce heat to medium-low and add heavy cream, lemon juice, salt and pepper. Add the chives to the sauce right before you are ready to add the pasta. Grate a teaspoon of lemon zest and 1/2 cup Parmesan over the pasta and toss with the sauce. Thin out with a little of the reserved pasta water, if desired. Divide among plates and garnish more Parmesan. This dish is best served immediately.

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Pancetta and Gruyere Quiche with a Hashbrown Crust

13 Monday May 2013

Posted by in Breakfast, Eggs, Entertaining, Events, Holidays, Main Dish

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Quiche with Hashbrown Crust.

How have I never heard of a Quiche with a hashbrown crust? Have I been living under a rock all of these years? Why isn’t this the standard way to make a quiche?!? All questions I asked myself upon discovering this awesome recipe.

photo 3

Let me tell you something. I tend to be weird about eggs, so quiches don’t come around too often in my kitchen. But I have been waiting for the perfect occasion to make this, and Mother’s Day Brunch was the perfect time. I was nervous about how it was going to turn out, but only received rave reviews. Continue reading →

Asparagus with Mustard Vinaigrette

06 Wednesday Jun 2012

Posted by in Easy, Grilling, Healthy, Sauces, Side Dish, Weeknight Meals

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Easy enough to make for a beach BBQ, and almost too elegant for paper plates…

I remember back in the day when I hated asparagus (there was a point in my young age when I pretty much hated everything except for toast and milk). The day I finally decided to man up and give them another shot was a new beginning. My aunt made the super skinny spears with just a little olive oil and salt and pepper, and everything changed.

I realized this vegetable wasn’t the devil, and not only were they good with just a little EVOO love, there were so many other asparagus recipes out there! I still refuse to buy asparagus if they are really thick…maybe I am an asparagus snob.

This recipe is pretty standard – cook the asparagus in whatever way works for you, then pile on this amazing mustard sauce. The sauce will go well on other things too – pork, chicken, fish, etc….but it is really damn good on asparagus.

RECIPE

Asparagus With Mustard Vinaigrette

  • 1 1/2 pounds large or medium asparagus
  • 1 small shallot, finely diced
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon finely cut chives.

1. Snap off and discard the tough bottoms of each asparagus spear. If using large, thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.

2. Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.

4. Heat grill to medium. Brush olive oil on asparagus, and grill until tender, about 6-10 minutes depending on your grill. If you do not have a grill: In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.

5. To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Sprinkle with chives if you wish.

Yield: 4 to 6 servings.

Adapted from the New York Times.

Baked Eggs in Ham Cups.

07 Wednesday Mar 2012

Posted by in Breakfast, Easy, Eggs, Healthy

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Baked Cheesy eggs...in a ham cup.

Man, talk about the easiest, cutest, and tastiest breakfast ever. Well, as long as you have ramekins sittin’ around. (In the famous words of Jordan, “I don’t know what the hell a ramekin is.”) This might be something you could do in a muffin tin, but I’ll have to get back to you on that later.

Right before stickin' 'em in the oven.

Up close and personal...Just ham, chives, cheese and an egg.

Out of the oven at about the 15 minute mark - Poke holes where there are bubbles, then feel free to go crazy and add more toppings! Please excuse the fact that as these were baking the ramekin got kinda crusty around the edges...Also: depending on the size of the ramekin, 2 eggs in 1 ham cup is possible.

Recipe

Baked Eggs in Ham Cups

From So Delushious! 

  • Preheat the oven to 375
  • Spray a ramekin with non-stick spray
  • Line a ramekin with thinly sliced ham, make sure there are no gaps (you may have to use a few pieces of ham)
  • Put in fillings of your choice – we went basic for our first time, chives and cheddar.
  • Crack an egg on top, sprinkle with a little salt and pepper
  • Bake in the oven for 22-25 minutes. At about 15 minutes, pop/poke any bubbles with a fork…at this point you can also put some cheese on top (in Jordan’s case it was about 1 lb. of extra cheese)
  • Note: the eggs may look undercooked, but they definitely aren’t! We overcooked ours a little the first time, but they were still delish!

Jalapeno Cheddar Cornbread

15 Wednesday Feb 2012

Posted by in Baking, Breads, Easy, Side Dish

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Cornbread. So easy to make at home. Never, ever use one of those box mixes, from scratch is just as simple.

I secretly prefer my cornbread on the sweeter side – aka with tons of honey and butter. But this recipe is great, because everyone knows Ina would never screw up cornbread. You can secretly put honey and butter on it like me and it still tastes good.

Recipe

from Barefoot Contessa at Home

Makes 12 large squares

Ingredients

  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 extra-large eggs, lightly beaten
  • 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
  • 8 ounces aged extra-sharp Cheddar, grated, divided
  • 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
  • 3 tablespoons seeded and minced fresh jalapeno peppers

Directions

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Delicious served with soups – especially chili.

Champagne Chicken

09 Thursday Feb 2012

Posted by in Chicken, Entertaining, LuLu's Classics, Main Dish, Uncategorized

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Champagne Chicken…Simple, elegant, delicious…and a great option for a Valentine’s Day dinner!

Almost ready to serve…Perfect with mushrooms and fresh chives.

Recipe

Serves 6

Ingredients

  • 6 boneless, skinless chicken breast halves
  • 6 tbsp. lemon juice, freshly squeezed
  • freshly ground pepper to taste
  • 1/4 cup butter, divided
  • 1 tbsp. olive oil
  • 1/4 cup shallots, diced
  • 2 medium cloves garlic, minced
  • 3/4 cup chicken stock
  • 3/4 cup champagne
  • 1 1/4 cups heavy cream
  • 2 tbsp. chives, minced
  1. Pound each chicken breast to an even thickness. Sprinkle each with 1/2 tablespoon of lemon juice and black pepper to taste.
  2. In a large skillet, melt 2 tablespoons butter, add oil and saute chicken over medium-high heat, about 2 minutes per side, until nicely browned. Remove from pan, cover and keep warm.
  3. In the same pan, melt remaining 2 tablespoons butter. Saute shallots until translucent. Add garlic and cook 2 minutes more, scraping up browned bits from the bottom of the pan.
  4. Pour in chicken stock, champagne and remaining 3 tablespoons lemon juice. Bring to a boil and cook to reduce to a thin glaze. Add cream and boil for 6 minutes until thickened. Return chicken to pan and heat through. Sprinkle with minced chives and serve immediately over rice or pasta.