Onion And Chive Pitas Recipes

BAKED PITA CHIPS WITH CHARRED THREE ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the olive oil, 1/2 tablespoon salt, smoked paprika, garlic powder and pepper in a small bowl. Whisk together. Brush the seasoned oil on the first pita, stack another pita on top and repeat until you have 3 pitas. Repeat, making a second stack.
• Use a knife to cut the stack into 8 wedges. Repeat with the second stack. Arrange the chips in a single layer on a baking sheet. Bake for 10 minutes. Flip and bake until golden and toasted, another 2 to 3 minutes. Sprinkle the chips with the remaining 1/2 tablespoon salt as soon as you remove them from the oven. Serve with the Charred Three Onion Dip.
• Slice the onion into 4 wedges. Heat a grill pan over medium-high heat. Brush the scallions and onions with olive oil. Grill until they are softened and the outside is charred, about 5 minutes for the scallions and 10 minutes for the onions. Chop the scallions and slice the onions very thin. Put in a bowl. Add the sour cream, mascarpone, Worcestershire, lemon juice, salt, pepper, chives and hot sauce and mix together. Chill for at least 30 minutes before serving.

WARM CHIVES-AND-ONION CRAB DIP

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate or shallow baking dish with cooking spray.
• In medium bowl, mix cream cheese spread, Parmesan cheese, mayonnaise, mustard, lemon juice and red pepper. Fold in crabmeat. Spread mixture in pie plate.
• Bake 40 minutes or until hot and bubbly. Garnish with chives. Serve with crostini.

CHEESY SPAETZLE WITH FRIED ONIONS & CHIVES

Steps:

• In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.
• Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don't all stick together, and set aside while you make the sauce.
• Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!
• To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.

HOME FRIES WITH ONIONS AND CHIVES

Steps:

• Cover potatoes with salted cold water by 1 inch in a large pot, then boil until just tender when pierced with a knife, about 20 minutes. Drain potatoes and cool completely, then chill, wrapped in plastic wrap, at least 8 hours.
• Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces.
• Cook onions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until pale golden, 10 to 15 minutes, then transfer to a bowl.
• Heat 1 tablespoon butter and 1 tablespoon oil in skillet over moderately high heat until foam subsides, then sauté half of potatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, 8 to 12 minutes. Add half of onions and sauté, stirring occasionally, until potatoes are golden brown, about 3 minutes. Transfer to a bowl and keep warm, covered. Cook remaining potatoes and onions in same manner.
• Return all vegetables to skillet and gently toss with remaining tablespoon butter and chives until butter is melted. Season with salt and pepper.

ROAST BEEF AND CHIVE PITA SNACKS

Steps:

• Spread pitas with cream cheese spread.
• Top with remaining ingredients; fold each pita in half.
• Cut each into 4 wedges.

SPICED BEEF AND ONION PITAS WITH CHIMICHURRI SAUCE

Steps:

• Stir together the coriander, cumin, salt and pepper in a medium bowl. Add the sirloin strips and lightly coat with spices.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions; cook, stirring occasionally, for 6 minutes or until well-browned and very tender. Add the remaining 1 tablespoon oil and the beef; continue to cook, stirring occasionally, for 3 more minutes or until the beef is just cooked. Remove from the heat and cover to keep warm.
• While the beef is cooking, stack the pitas on a microwave-proof plate and cover with a paper towel. Microwave on high for 1 minute or until warm.
• Halve each pita to form 2 pockets. Fill with beef and onions. Drizzle each half with about 1 tablespoon chimichurri sauce. Serve while warm.
• For the Chimichurri Sauce: Process all ingredients in a food processor or blender until smooth. If tasted alone, the sauce will seem very acidic. To adjust seasonings, taste by dipping in a piece of food, such as beef, chicken or fish.

CHIVE AND ONION YOGURT AND CREAM CHEESE SPREAD

Steps:

• In the container of a food processor, combine the green onions, fresh chives, dried chives, onion powder, cream cheese and yogurt. Pulse until blended, but the onions and chives should be in chunks. Transfer to a container, and refrigerate overnight before serving.

CHIVE MASCARPONE DIP WITH HERBED PITA CHIPS

Steps:

• In a small bowl, combine the first six ingredients. Chill until serving., Cut each pita bread into six wedges; arrange in a single layer on ungreased baking sheets. In a small bowl, combine the oregano, oil, salt and pepper; brush on pita wedges. Bake pitas at 400° until crisp, 8-10 minutes, turning once. Serve chips and vegetables with dip.

CARAMELIZED-ONION DIP WITH CILANTRO-GARLIC PITA CRISPS

Steps:

• For dip:
• Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.
• For pita crisps:
• Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
• Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives; place on platter. Surround with pita crisps.

ONION AND CHIVE PITAS

Steps:

• Spread 1 T of cream cheese inside each pita half.
• Mix olive oil with salt and pepper.
• Brush olive oil mixture onto outside of pitas. (Make sure to get plenty of salt on there).
• Grill until crispy, warmed through, and should have some grill marks, but the entire outside shouldn't be black (like my first attempt). About 4 minutes per side (let me know if you need more or less time).