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Old 04-23-2011, 04:39 PM   #11
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Quote:
Originally Posted by Barbara L
For my very favorite mashed potatoes, cook your potatoes as you normally do for mashed potatoes. Instead of using butter and milk to mash them, use sour cream and chives. Spray a baking dish with non-stick spray, put potatoes in the dish, and bake at about 350 for around 20 minutes.
Mmmmmmm.:)
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Old 04-23-2011, 04:42 PM   #12
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Originally Posted by Barbara L View Post
For my very favorite mashed potatoes, cook your potatoes as you normally do for mashed potatoes. Instead of using butter and milk to mash them, use sour cream and chives. Spray a baking dish with non-stick spray, put potatoes in the dish, and bake at about 350 for around 20 minutes.
Nice. I have tried a recipe just like that but it called for frozen hash brown potatos instead. It needed a longer cooking time also. It wasn't too bad that way.
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Old 04-23-2011, 11:25 PM   #13
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Here's a yummy recipe for you.

Sauteed Chicken Breasts with Creamy Chive Sauce
4 servings
4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives, (about 1 bunch)
Preparation
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
Per serving: 244 calories; 9 g fat
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Old 04-24-2011, 03:42 PM   #14
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Originally Posted by MrsLMB View Post
Here's a yummy recipe for you.

Sauteed Chicken Breasts with Creamy Chive Sauce
4 servings
4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives, (about 1 bunch)
Preparation
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
Per serving: 244 calories; 9 g fat
This sounds great. I like the fact there's no cream in it - just reduced-fat sour cream. Thanks for posting.
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Old 04-24-2011, 03:48 PM   #15
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This does sound good! Thanks!
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Old 05-27-2011, 10:45 AM   #16
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Quote:
Originally Posted by Dawgluver

Mmmmmmm.:)
Mmmmmmmmnnnnnnmmmmmm! :)
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Old 06-04-2011, 11:48 AM   #17
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Originally Posted by PrincessFiona60 View Post
Chopped by handfuls, dried in a paper bag and stored for later use! They are excellent in soups and stews.
Yours must have turned out better than mine dried. I don't recall how I dried them, but, they were more light brown than green and it was unappetizing to look at--so I didn't use them (or taste them).

Now we just harvest everything left on the chives plants in the fall, big handfuls and freeze them whole. When I want some chives during the winter, holding the whole bunch at once, frozen, I snip them off with a scissors.

Use chives to tie individual serving bundles of carrot strips or beans before roasting or steaming.
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Old 06-04-2011, 01:01 PM   #18
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Bliss--

I've had the same problem with chives--they just don't dry/freeze well.
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Old 06-04-2011, 01:12 PM   #19
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Originally Posted by CWS4322 View Post
Bliss--

I've had the same problem with chives--they just don't dry/freeze well.
Mine are green and beautiful, lots of flavor when I reuse them.
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Old 06-04-2011, 01:14 PM   #20
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Mine are green and beautiful, lots of flavor when I reuse them.
I must have done something wrong in drying them. What is your procedure? That would help me. Thank you.
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