Sour Cream Chives Topping Recipes

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SOUR CREAM GARLIC-CHIVE SAUCE



Sour Cream Garlic-Chive Sauce image

This creamy sauce is flavored with mellow sautéed garlic and fresh chives and was created to complement homemade potato-cheese pierogi.

Provided by Lynne Webb

Categories     Condiments

Time 15m

Number Of Ingredients 8

3 tablespoons butter
2 cloves garlic (finely chopped)
2 tablespoons flour
1-3/4 cup chicken broth (either homemade or low-sodium)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup sour cream
1/3 cup chives

Steps:

  • Heat the butter in a large pan over medium heat. Add the garlic and cook, stirring constantly until it softens and begins to turn a very light golden color. Be careful not to allow it to crisp or brown. Add the flour, and continue stirring until it is well incorporated into the butter and garlic. Continue cooking, stirring constantly, until the flour begins to turn golden yellow.
  • Gradually begin stirring in the chicken broth, blending it with the flour mixture until the sauce is smooth, creamy and thickened. Add the salt and pepper, taste and adjust the seasoning if necessary. Whisk in the sour cream and blend until smooth. Add the fresh chives just before serving.

SOUR CREAM AND CHIVE SAUCE



Sour Cream and Chive Sauce image

This easy sour cream sauce is perfect for serving with homemade Pierogi!

Provided by Jessie

Categories     Sauce

Time 20m

Number Of Ingredients 8

2 Tablespoons Extra Virgin Olive Oil
2 cloves garlic, minced
3 Tablespoons. Chives, chopped, plus extra for garnish
Salt and pepper to taste
4 tsp. flour
1 cup turkey, chicken, or vegetable stock
2 Tablespoons Sour Cream
1/2 Tsp. Lemon Juice

Steps:

  • Heat the oil and lemon juice together in a medium-sized saucepan. Add garlic and chives.
  • Saute garlic and chives until garlic is cooked through, about 1 minute. Add salt and pepper to taste.
  • Add flour to saucepan to make a roux. Stir contents of pot together and let roux cook for 1 minute.
  • Stir stock into the saucepan a few tablespoons at a time, stirring constantly to break up and fully incorporate the roux for a smooth sauce. Bring mixture to a simmer and let it thicken.
  • When sauce has thickened, stir in sour cream. Garnish with fresh chopped chives and serve over pierogis, chicken, poultry, or pasta.

POTATO PIEROGI WITH SOUR CREAM RECIPE



Potato Pierogi with Sour Cream Recipe image

Skillet-cooked until golden brown, then served with sour cream and chives, these potato pierogis are nothing like the kind you get from the freezer section!

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 16 servings

Number Of Ingredients 12

4-1/2 cups flour
1 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
1 egg
1 cup warm water
1-1/4 lb. red potatoes (about 4), peeled, cooked, mashed and cooled
3 green onions, sliced
1/4 tsp. pepper
1/4 cup butter, divided
4 small shallots, minced, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh chives

Steps:

  • Combine flour and salt in large bowl. Cube half the cream cheese. Add to flour mixture; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg and warm water; mix until mixture forms ball. Place on lightly floured surface. Knead 5 min. or until dough is smooth and elastic.
  • Mix remaining cream cheese with potatoes, onions and pepper until blended.
  • Roll out dough on lightly floured surface to 1/8-inch thickness; cut into 48 (3-1/2-inch) rounds, rerolling trimmings as necessary. Spoon 1 Tbsp. potato mixture onto center of each round. Lightly brush water around edge of each dough round; fold in half to enclose filling. Seal edges with fork.
  • Bring large saucepan of water to boil. Add pierogi, 12 at a time; cook 3 to 4 min. or until they float to the surface. Remove pierogi from water with slotted spoon; drain.
  • Melt 1 Tbsp. butter in large skillet in medium heat. Add 1/4 of the shallots and 12 pierogi; cook and stir 4 min. or until pierogi are golden brown. Repeat, in batches, with remaining butter, shallots and pierogi.
  • Mix sour cream and chives until blended. Serve with the pierogi.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 3 g, Protein 6 g

ROASTED STRIPED BASS WITH CHIVE AND SOUR CREAM SAUCE



Roasted Striped Bass with Chive and Sour Cream Sauce image

Categories     Roast     Bass     Chive     Sour Cream     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

For sauce
2/3 cup sour cream
2 tablespoons water
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 cup finely chopped fresh chives
For fish
6 (5-oz) pieces striped bass fillet with skin
1 1/2 tablespoons vegetable oil
1 lemon, cut into 6 wedges
2 oz onion sprouts or garlic chive sprouts (2 cups)*
Accompaniment: Spicy garlic potatoes and zucchini

Steps:

  • Make sauce:
  • Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
  • Prepare fish:
  • Preheat oven to 450°F.
  • Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
  • Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
  • Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
  • Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
  • *Available at farmers markets.

CREAMY CHIVE AND HORSERADISH SAUCE



Creamy Chive and Horseradish Sauce image

This sour cream and chive sauce heats things up a bit with the addition of horseradish.

Provided by Food Network Kitchen

Time 15m

Yield 8-10

Number Of Ingredients 4

Kosher salt and freshly ground black pepper
1 bunch chives, roughly chopped (about 3/4 cup)
1 cup sour cream
1/3 cup prepared horseradish, drained

Steps:

  • Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

SOUR CREAM AND CHIVE POTATOES



Sour Cream and Chive Potatoes image

I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.

Provided by MizEmerilLagasse

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

4 large baking potatoes, peeled
3 tablespoons butter
2 tablespoons flour
1 (14 1/2 ounce) can low sodium chicken broth
1/2 cup cream or 1/2 cup milk
10 sprigs fresh chives, finely chopped
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces munchee cheese or 8 ounces another white cheese, grated

Steps:

  • Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
  • With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
  • In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
  • Whisk in the broth and the cream then bring it to a boil.
  • Remove from the heat and add the chives, sour cream, salt, and pepper.
  • Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
  • Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
  • Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
  • Let rest on your counter for at least 10 minutes before cutting.

BAKED POTATOES WITH CHIVE SOUR CREAM



Baked Potatoes with Chive Sour Cream image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

4 baking potatoes
1 1/4 cups sour cream
1/2 teaspoon whole-grain mustard
1 teaspoon coarse salt
A good grinding white pepper
1/3 cup freshly chopped chives
Special equipment: 4 metal skewers

Steps:

  • Preheat oven to 400 degrees F.
  • Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
  • Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top. Stir all the ingredients together and scatter over the remaining chives. If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
  • When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl. Serve the potatoes with the chive sour cream on the side and have people help themselves.

BASIC BAKED POTATO WITH BACON, SOUR CREAM & CHIVE TOPPING



Basic Baked Potato With Bacon, Sour Cream & Chive Topping image

Make and share this Basic Baked Potato With Bacon, Sour Cream & Chive Topping recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 7

2 large russet potatoes
1 tablespoon butter
seasoning salt
pepper
1/4 tablespoon chives
1/2 tablespoon imitation bacon bits or 1/2 tablespoon cooked bacon
4 tablespoons sour cream

Steps:

  • If baking in the oven preheat to 400°F.
  • Scrub the potatoes well with a vegetable brush and water, then dry.
  • Poke potatoes with a fork several times so they won't explode, and, if desired, dust with salt while still wet.
  • Bake directly on oven rack until tender (for one hour) or wrap in tin foil and bake in campfire or on the grill (over high heat) for 45 minutes, turning once.
  • In a small bowl, combine chives, bacon bits and sour cream; mix well.
  • Let potatoes cool for several minutes, open, spread with butter and sprinkle with salt and pepper and serve with sour cream topping.

Nutrition Facts : Calories 381.5, Fat 10.8, SaturatedFat 6.5, Cholesterol 27.8, Sodium 92, Carbohydrate 65.2, Fiber 8.1, Sugar 3.7, Protein 8

DREAMY SOUR CREAM AND CHIVE CHICKEN



Dreamy Sour Cream and Chive Chicken image

An absolute delicious breaded chicken baked with fabulous red onion. The pan is then scraped and a delicious sour cream and chive sauce is made. Yummy!

Provided by BLESSEDBYHIM

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 45m

Yield 4

Number Of Ingredients 13

2 cups bread crumbs
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground paprika
½ cup butter, melted
1 pound chicken breast tenders
1 red onion, sliced, or more to taste
1 tablespoon all-purpose flour
8 ounces sour cream
¼ teaspoon ground black pepper
2 tablespoons chopped chives
2 tablespoons milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir bread crumbs, salt, 1/4 teaspoon black pepper, onion powder, and paprika together in a shallow bowl. Pour melted butter into a separate bowl.
  • Dip each chicken piece into melted butter, press into bread crumb mixture to coat, shaking off any excess. Place coated chicken pieces and onion in a 9x13-inch baking dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chick to a plate and pour any pan drippings into a saucepan.
  • Place saucepan with pan drippings over medium-high heat and stir in flour. Add sour cream and black pepper; cook and stir until heated through, 1 to 2 minutes. Stir in chives and enough milk to reach desired consistency. Top chicken and onions with sour cream mixture.

Nutrition Facts : Calories 687.6 calories, Carbohydrate 46.1 g, Cholesterol 151.2 mg, Fat 40.7 g, Fiber 3.1 g, Protein 33.7 g, SaturatedFat 23.5 g, Sodium 940.3 mg, Sugar 5.1 g

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