2011-09-23 / Home & Garden

Star Chefs

Sour Cream and Chive Rolls

1 cup sour cream
1 tsp. salt
1/2 cup white sugar
1/2 cup butter, melted
2 (.25 oz.) packages
active dry yeast
2 eggs
4 cups all-purpose flour
1/4 cup chopped
fresh chives
1/2 cup warm water
(110 degrees F)

In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter or margarine. Cool until lukewarm.

In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.

Divide dough into four parts. Knead and roll each part into a 10 inch circle. Cut into thin pieshaped pieces. Roll each piece from flat end to point. Place on greased baking sheets. Allow to rise until doubled in size.

Bake at 375 degrees for 12 to 15 minutes.

Cheesy Chicken and Chive Sauce

1 Tbsp. olive oil
5 skinless, boneless
chicken breast halves,
cut into strips
3 Tbsp. butter
1 clove garlic, minced
2 Tbsp. all-purpose flour
1-1/4 cups heavy cream
1 cup whole milk
2 Tbsp. coarse grained
prepared mustard
1/2 cup grated

Parmesan cheese
1/2 cup fresh chives,

Heat oil in a large skillet over medium heat. Saute chicken until lightly browned; set aside. Melt butter in skillet, and saute garlic for one minute. Stir in flour, and cook for one minute. Remove from heat. Mix together cream and milk, then gradually whisk into flour mixture until smooth. Whisk in mustard. Return pan to medium heat, and stir constantly until mixture boils and thickens. Stir in chicken, Parmesan, and chives. Cook, stirring, until heated through.

Green Goddess Chive Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup chopped
fresh chives
1 chopped green onion
1 clove garlic, peeled
1 Tbsp. tarragon vinegar
1 tsp. chopped fresh

1 tsp. white sugar
1 tsp. Worcestershire

In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

Sour Cream and Chive Mashed Potatoes

2 lbs. Yukon Gold
potatoes, peeled and
1/2 cup milk
1/2 cup sour cream
1/4 cup 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 or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

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