Chive Butter Sauce Dee Dees Recipes

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BLUE CHEESE AND CHIVE BUTTER



Blue Cheese and Chive Butter image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h10m

Yield about 26 tablespoons

Number Of Ingredients 5

2 sticks (1 cup) salted butter, softened
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh chives
1/2 teaspoon red pepper flakes
Pinch ground black pepper

Steps:

  • Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the blue cheese, chopped chives, red pepper flakes and ground pepper. Mix until totally combined, scraping the sides as needed.
  • Lay out a long piece of plastic wrap on top of a piece of aluminum foil and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap and foil over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic and foil to form a cohesive roll). Place the roll of butter into the fridge so it will harden, at least 1 hour, or into the freezer if you need to speed along the process.

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.

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!!

MAKE CHIVE BUTTER TO USE IN A VARIETY OF RECIPES



Make Chive Butter to Use in a Variety of Recipes image

Chive butter is a delicious addition to any recipe. It's great on steaks, fish, vegetables, and you'll love it on a baked potato or mashed potatoes.

Provided by Danilo Alfaro

Categories     Dinner     Lunch     Condiment     Sauce

Time 30m

Yield 32

Number Of Ingredients 2

1 pound (4 sticks) butter (unsalted)
½ cup chives (fresh, finely chopped)

Steps:

  • Gather the ingredients.
  • In a large bowl, mash butter with a potato masher or just squish with hands. You can even cream butter using paddle attachment of a stand mixer-the goal is to get the butter soft enough to be able to incorporate chives.
  • Add chopped chives and continue mashing/squishing/mixing butter until fully mixed.
  • Spread out a large (1-foot or bigger) square of plastic wrap across work surface, then scoop mixed butter onto plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
  • Tie excess plastic wrap at ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
  • Chill or freeze until needed.

Nutrition Facts : Calories 102 kcal, Carbohydrate 0 g, Cholesterol 30 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 2 mg, Sugar 0 g, Fat 12 g, ServingSize 1 lb. of butter (32 servings), UnsaturatedFat 0 g

CHICKEN PICATTA - DEE DEE'S



Chicken Picatta - Dee Dee's image

Need a quick and easy dinner? Chicken PIccata is probably my all time favorite meal. The lemon sauce gives this dish the pop of flavor that makes you say WOW! My Photo's ....hope you enjoy!

Provided by Diane Atherton @DeeDee2011

Categories     Chicken

Number Of Ingredients 12

2 large chicken breasts, boneless and skinless
- sea salt and ground black pepper to taste
3 tablespoon(s) olive oil, extra virgin
3 tablespoon(s) butter, unsalted
1 tablespoon(s) minced shallot
1/2 cup(s) all-purpose flour
1/4 cup(s) white wine
3 tablespoon(s) fresh lemon juice
1/4 cup(s) chicken broth
2 tablespoon(s) capers (i used lindsay imported capers)
2 tablespoon(s) fresh parsley, minced
- linquine, cooked according to directions (i always add chive butter to my pasta once i drain the water off)

Steps:

  • Cut each chicken breast in half horizontally and pound to about 1/4-inch thick.
  • Season chicken with salt and pepper on both sides; and then dredge in flour; shake off excess flour.
  • In a non-stick frying pan heat olive oil over a medium high heat; place chicken in pan and brown on both sides about 2 to 3 minutes per side, until done. Transfer chicken to a platter; keep warm in oven preheated to 170 degrees.
  • Reduce the heat on stove top to medium; melt 1 Tbsp of the butter in the pan. Add shallots and cook until softened and golden brown, about 30 seconds; add wine, lemon juice and broth; increase heat to medium-high and cook until liquid is slightly reduced, about 5 minutes.
  • Remove from heat and whisk in 2 Tbsp of butter, the capers and parsley. Add salt and pepper to taste. Place chicken on individual plates on top of hot linquine; drizzle sauce over chicken and serve.
  • What are capers: Capparis spinosa, the caper bush, is a perennial winter-deciduous plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), often used as a seasoning, and the fruit (caper berry), both of which are usually consumed pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits. Other parts of Capparis plants are used in the manufacture of medicines and cosmetics. The ingredients on the Caper Bottle: capers, water, vinegar and salt. Capers have a very unique and tangy flavor.

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.

CAST IRON SKILLET STEAK - DEE DEE'S



Cast Iron Skillet Steak - Dee Dee's image

I wish I could take credit for this recipe! Oh how I love my cast iron and I never even thought about doing this! This steak combined with a crusty seasoning is as good as any steak I've ever had in a restaurant. Word of caution, crack a window, open the doors, it will smoke up some because you are cooking at such a hot heat and so fast. I used 1-inch New Strips and cooked less time and even though I had some smoke, it wasn't much. The pan searing with the wonderful blend of seasoning makes a delicious crust that will keep the juices in! Hope you enjoy!!!

Provided by Diane Atherton @DeeDee2011

Categories     Beef

Number Of Ingredients 5

2 - 1 1/2 to 2-inch strip steaks
2 tablespoon(s) kosher salt
2 tablespoon(s) black pepper
2 teaspoon(s) garlic powder
2 teaspoon(s) cayenne pepper

Steps:

  • Bring steak(s) to room temperature.
  • Place cast iron skillet in oven and heat oven to 500 degrees. Yes, that's right 500 degrees!
  • Season both sides with salt, pepper, garlic powder, and cayenne pepper. When oven reaches temperature, remove pan and place on range over high heat.
  • Immediately place steaks in the middle of the hot, dry skillet. Cook 30 seconds without moving. Flip steaks and cook another 30 seconds, then place skillet back into not oven for 2 minutes. Flip steaks and cook an additional 2 minutes. (The timing is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
  • Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
  • NOTE 1: Today I had 1-inch New York Strips. I heated my skillet and my cast iron panini press to 500 degrees. When I removed the skillet and press from oven and added my steaks to the skillet over a high heat on the range, I placed the panini press on top of the steaks. After 30 seconds, I returned to the oven to complete the searing. I cooked them 1 minute on each side, replacing the panini press on top of the steaks when I put them in the oven and when I flipped them. I also added a slice of https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread?k=chive+butter+sauce&p=1&o=r to my steak. Yummy!

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