Archive for the ‘Chives’ Category

Five-Spiced Sesame Tuna and Avocado

Five-Spiced Sesame Tuna and Avocado
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 10 min

  • 2 avocados
  • Juice of 1/2 lime
  • 1/3 cup balsamic vinegar (eyeball it)
  • 1/4 cup tamari (dark soy sauce)
  • 3 tablespoons honey (eyeball it)
  • 2 tablespoons vegetable oil
  • Four 6-ounce tuna steaks
  • 2 teaspoons Chinese five-spice powder
  • Salt and pepper
  • 1/2 cup toasted sesame seeds
  • 1/4 cup snipped chives
  • 1/2 head iceberg lettuce, shredded
  1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
  2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
  3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

**Personal Review: No Review Yet**

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Seared Scallops and Tenderloin Steaks in Manhattan Sauce

seared-scallops-and-tenderloin-steaks-in-manhattan-sauce
Recipe & picture courtesy of Rachael Ray

Makes 2 servings

  • 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus more for drizzling
  • Four 1-inch-thick beef tenderloin steaks (about 4 to 6 ounces each)
  • Salt and freshly ground pepper
  • 8 large diver sea scallops, trimmed
  • 1 large shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup sweet vermouth
  • 2 tablespoons unsalted butter
  • 1 pound asparagus, trimmed
  • Juice of 1/2 lemon
  • 2 tablespoons chopped or snipped chives
  1. Drizzle some EVOO over the steaks and season with salt and pepper. Get a large nonstick skillet screaming hot and add the meat. Cook the meat over high heat for 3 minutes on each side for medium rare, 4 for medium to medium-well. Remove the meat from the skillet and pull the pan off the heat to cool.
  2. Drizzle some EVOO over the scallops and season them with salt and pepper. Get another large skillet screaming hot and cook the scallops over high heat for 2 to 3 minutes on each side, until caramelized.
  3. Bring 2 inches of water to a boil in a medium skillet.
  4. Return the meat pan to medium heat and add the EVOO, 1 turn of the pan. Add the shallot and garlic and cook for 2 minutes. Add the vermouth and reduce by half, about 30 seconds. Add the butter to the pan to finish the Manhattan sauce.
  5. Add the asparagus to the boiling water and cook for 2 to 3 minutes. Remove the asparagus and dress with the lemon juice and a drizzle of EVOO; season with salt and pepper.
  6. Place 2 steaks on each plate and drizzle with the Manhattan sauce. Place 2 scallops on top of each of the steaks and garnish with the chives. Serve the asparagus alongside.

**Personal Review: This came out amazing and I was really surprised by how easy this recipe really is. The end result is mouth watering, the steaks were so tender. I loved the idea of lemon juice on the asparagus, I usually just add butter. Jason was thrilled with this dinner as well, it will continue to be a “special occasion” dinner.**

Roasted Cauliflower


Recipe & picture courtesy of Good Housekeeping

Serves 4
Prep Time 10 minutes
Cook Time 35 minutes
Total time 45 minutes

  • 1 head (2-pound) cauliflower, trimmed and separated into 1-inch florets
  • 1 medium onion, coarsely chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed with press
  • Fresh chives, for garnish
  1. Preheat oven to 450 degrees F. In large bowl, toss cauliflower florets, chopped onion, soy sauce, olive oil, and crushed garlic until evenly mixed. Spread cauliflower mixture in 15 1/2″ by 10 1/2″ jelly-roll pan or large cookie pan.
  2. Roast cauliflower about 35 minutes or until tender and browned, stirring occasionally.
  3. To serve, spoon cauliflower into serving bowl; garnish with chives.

**Personal Review: No Review Yet**

Jerk Pork Cheeseburgers with Green Apple Slaw


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 35 min
Cook Time: 20 min

  • 2 granny smith apples, peeled, grated and patted dry
  • Grated peel of 1 lemon plus 1 1/2 tablespoons juice
  • 1/2 cup mayonnaise
  • 1/3 cup chopped chives
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Jamaican jerk seasoning, such as McCormick
  • 1 1/2 pounds ground pork
  • 8 slices applewood smoked bacon
  • 4 ounces smoked cheddar cheese, thinly sliced
  • 4 kaiser rolls, split and toasted
  1. In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
  2. In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
  3. In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over mediumhigh heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
  4. Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.

**Personal Review: No Review Yet**

Creamy Crab and Asparagus Salad


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 10 min
Cook Time: 4 min

  • 1 1/2 pounds asparagus, quartered crosswise on an angle
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons finely chopped chives
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice, plus lemon wedges for serving
  • 1 1/2 teaspoons ketchup
  • One 8-ounce container lump crab, picked through
  1. Rinse the asparagus in a colander; leave wet. In a medium nonstick skillet, add the olive oil and asparagus and cook over medium heat until crisp-tender, 3 to 4 minutes. Season with salt and pepper.
  2. In a medium bowl, stir together the chives, mayonnaise, lemon juice and ketchup. Add the crab and toss gently to coat. Season with pepper.
  3. Divide the asparagus among 4 plates and top with a mound of the crab mixture. Serve with the lemon wedges.

**Personal Review: No Review Yet** 

Shrimp Po’boy

Recipe courtesy of Ladies’ Home Journal

Makes 8 sandwiches
Prep: 1 hour
Start to Finish: 1 hour

  • 1 cup mayonnaise
  • 1/4 cup finely chopped dill pickle or cornichons
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon jarred capers, rinsed, drained, and chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 pound large shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cups panko (Japanese bread crumbs), or regular plain dried bread crumbs
  • 4 tablespoons olive oil
  • 4 small (8-inch-long) hero rolls, split horizontally and toasted
  • 1-1/2 cups purchased coleslaw
  • 1 cup shredded romaine lettuce
  1. Make tartar sauce: Stir together mayonnaise, dill pickle or cornichons, fresh chives, capers, lemon juice, garlic, and Dijon mustard in a small bowl until combined well; salt and pepper to taste. Cover and keep chilled.
  2. Rinse shrimp and pat dry. Place eggs in a shallow bowl and bread crumbs in another shallow bowl. Working with 2 shrimp at a time, dip in egg, letting excess drip off, then coat evenly with bread crumbs. Transfer, as coated, to a plate, arranging in a single layer.
  3. Heat 2 tablespoons oil in a large nonstick skillet over moderately high heat. Add one-third of shrimp and cook, turning, until golden brown and just cooked through, about 3 minutes. Repeat with remaining shrimp, cooking in 2 more batches and adding oil, 1 tablespoon at a time, as needed. Transfer with tongs, as cooked, to paper towels to drain; salt and pepper to taste.
  4. Divide tartar sauce and spread on bottom halves of rolls, then top with shrimp, coleslaw, and romaine. Cover with tops of rolls, halve, and serve immediately.

**Personal Review: This was easy to make and it turned out great – you could even add some spices in with the bread crumbs to give the shrimp a bit more of a kick.**

Halibut with Corn Gravy and Chive Mashed Potatoes


Recipe & picture courtesy of Rachael Ray

SERVES 4

  • 4 large baking potatoes (about 3 pounds), peeled and cut into large chunks
  • 2 1/2 tablespoons extra-virgin olive oil (EVOO)
  • 4 slices bacon, finely chopped
  • 1 onion, finely chopped
  • 2 ribs celery from the heart with leaves attached, finely chopped
  • 3 sprigs thyme
  • 3 ears fresh corn, kernels scraped from the cob, or one 10-ounce box frozen corn kernels
  • 1/4 red bell pepper, finely chopped
  • Salt and black pepper
  • Hot pepper sauce
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 cup sour cream
  • 3 tablespoons snipped fresh chives
  • Four 6-ounce halibut fillets, skinned
  • 2 tablespoons finely chopped fresh pars
  1. In a large pot of salted water, bring the potatoes to a boil. Cook until tender, 12 to 15 minutes. Drain and return to the dry pot.
  2. While the potatoes are working, in a medium saucepan, heat 1/2 tablespoon EVOO over medium-high heat. Add the bacon and cook for 3 minutes. Add the onion, celery and thyme and cook until softened, 5 minutes. Add the corn and bell pepper; season with salt, black pepper and hot sauce. Cook for 3 minutes. Add the flour and stir for 3 minutes. Add the chicken broth and milk and reduce slightly, 2 minutes.
  3. Mash the sour cream and chives into the potatoes; season with salt and pepper. Cover to keep warm.
  4. In a large nonstick skillet, heat the remaining 2 tablespoons EVOO over medium-high heat. Season the halibut with salt and pepper, add to the skillet and cook until golden, turning once, about 7 minutes total.
  5. Serve the halibut with the corn gravy and potatoes; top with parsley.

**Personal Review: No Review Yet**