Chive Butter Sauce Dee Dees Recipes

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CHIVE BUTTER SAUCE - DEE DEE'S



Chive Butter Sauce - Dee Dee's image

This is a wonderful chive-butter sauce recipe. You can use it as a spread on bagels, cracker or a sauce for steak! I found this recipe online. It's simple to make and oh so tasty! It was so good on our steaks tonight!!! Hope you enjoy!

Provided by Diane Atherton @DeeDee2011

Categories     Other Sauces

Number Of Ingredients 6

2 stick(s) butter, softened
1/4 cup(s) chives, snipped finely
2 teaspoon(s) lemon zest, grated
- sea salt, to taste
- freshly ground black pepper, to taste
1/4 teaspoon(s) garlic powder

Steps:

  • Combine all ingredients in a small mixing bowl.
  • Mix until wll blended. Roll butter into a log; wrap in plastic and place in fridge to harden.
  • Use this as a spread or on your next grilled steak. Place a 1/4-inch slice on you steak while it's still warm. YUM!!

SEARED COD WITH CHIVE BUTTER SAUCE



Seared Cod with Chive Butter Sauce image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 (6-ounce) cod fillets
Panko bread crumbs
2 eggs, for egg wash
Kosher salt and freshly cracked black pepper
4 tablespoons grapeseed oil
1/2 lemon, juiced
1 tablespoon butter
1 sprig fresh thyme
Butter Sauce, recipe follows
2 cups white wine (recommended: Chardonnay)
2 sprigs fresh thyme
1 shallot, sliced
2 clove garlic, smashed
2 tablespoons heavy cream
1/2 lemon, juiced
2 tablespoons cold butter
3 tablespoons chopped chives
Freshly cracked black pepper

Steps:

  • Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
  • Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
  • In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
  • Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
  • Pour over the Butter Sauce and serve.
  • In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
  • Whisk in cold butter and once melted add the fresh chives and season with black pepper.

MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE



Mushroom and Spinach Ravioli with Chive Butter Sauce image

This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it!

Provided by larkspur

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 2h20m

Yield 6

Number Of Ingredients 20

1 teaspoon olive oil
1 ½ tablespoons water, or more if needed
2 eggs
2 cups all-purpose flour, or more if needed
¼ teaspoon salt
1 teaspoon olive oil
1 clove garlic, minced
½ cup chopped onion
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 ounces cream cheese, softened
⅓ cup grated Parmesan cheese
½ cup mozzarella cheese
½ cup frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 egg white, beaten
3 tablespoons butter
1 ½ teaspoons chopped fresh chives

Steps:

  • Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
  • Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
  • Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
  • Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
  • To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 36.3 g, Cholesterol 108 mg, Fat 19 g, Fiber 2.2 g, Protein 14.4 g, SaturatedFat 10.4 g, Sodium 391.9 mg, Sugar 1.8 g

OVEN FRIED PARSNIPS AND CHEESE STEAK PANINI WITH CHIVE BUTTER SAUCE - DEE DEE'S



Oven Fried Parsnips and Cheese Steak Panini with Chive Butter Sauce - Dee Dee's image

Using the 2 ingredients (parsnips and chives) provided for the sammie challenge, I decided to build and grill a panini. I used leftover Iron Skillet Steak from our meal the night before, adding Oven Fried Parsnips, Chive Butter Sauce, red peppers, onions, mushrooms, cream cheese and a zesty mozzarella cheese to bring this zesty...

Provided by Diane Atherton

Categories     Steaks and Chops

Time 55m

Number Of Ingredients 17

OVEN FRIED PARSNIPS INGREDIENTS
1 large parsnip
1/4 tsp kosher salt
1/8 tsp cayenne pepper
1/4 tsp italian seasoning
2 Tbsp olive oil, extra virgin
CHEESE STEAK
4 oz leftover new york strip (or other meat of choice) already cooked
2 Tbsp cream cheese
olive oil, extra virgin
1/3 large onion, sliced
1/3 large red bell pepper, sliced
3/4 c fresh mushrooms, sliced
salt and pepper to taste
3 to 4 Tbsp chive butter sauce
4 slice sour dough bread (these were large slices)
3 to 4 oz mozzarella cheese ( i used a zeasty marinated by cappiello)

Steps:

  • 1. DIRECTIONS FOR OVEN FRIED PARSNIPS: Preheat oven to 375 degrees.
  • 2. Peel the parsnip and slice into long thin slices; place in ice water for 20 to 30 minutes.
  • 3. Combine kosher salt, cayenne pepper and italian seasoning in large ziploc bag.
  • 4. Drain parsnips and pat dry; place in ziploc bag with seasonings; shake to coat. Drizzle EVOO over parsnips; shake and press season onto parsnips evenly coating. Place on a parchment lined cookie sheet.
  • 5. Bake for 20 to 25 minutes or until fork tender.
  • 6. DIRECTIONS FOR CHEESE STEAK: If using leftover https://www.justapinch.com/recipe/diane-smith/cast-iron-skillet-steak-dee-dees/quick-easy-beef as I did, thinly slice it; place in small omelete size skillet. Add cream cheese and 1 Tbsp of https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread. Heat over a med-low heat until cheese and butter are melted; stir to combine; set aside.
  • 7. In another skillet; add about 2 Tbsp https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread, sliced onions, peppers and mushrooms. Heat at a medium heat until onion are caramelized. Add salt and pepper to taste; set aside.
  • 8. PREPARING PANINI: I used a cast iron skillet and a cast iron panini press to grill this sammie.
  • 9. Heat skillet and press at a medium heat until good and hot.
  • 10. Assemble sammie by smearing https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread on outsides of bread.
  • 11. Working on waxed paper or a paper plate build your sammie. Arrange layers of steak, onion mixture, a slice or 2 of oven fried parsnips and top with zesty mozzarella cheese and then place the other piece of bread on top.
  • 12. Place sammie on hot skillet and place hot press on top of sammie. Grill until golden brown and cheese has melted, about 1 1/2 to 2 minutes. Time my vary; watch close to ensure you don't burn.

CREAMY CHIVE SAUCE



Creamy Chive Sauce image

This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!

Provided by choppo

Categories     Sauces

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

15 g butter
300 ml whipping cream
1 finely chopped onion
1 crushed garlic clove
4 tablespoons dry white wine
4 tablespoons chicken stock
1 tablespoon chopped fresh chives
salt and pepper (to season)

Steps:

  • Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
  • Pour in the wine and reduce by half on a high heat.
  • Add the stock and reduce by half again.
  • Turn the heat right down and stir in the cream.
  • Simmer gently until reduced to a light, creamy consistency.
  • Season to taste and serve hot.

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