Tag Archives: chives

Loaded Baked Potato Salad

4 Jul

This was part of our 4th of July meal.  I looked around at a few different recipes before settling on this combination.  I think it turned out pretty good!

Loaded Baked Potato Salad

 

Loaded Baked Potato Salad

What you need:

2 pounds red potatoes, skins left on, and diced into 1″ pieces
2 hard-boiled eggs, chopped
8 pieces of cooked bacon, crumbled
1/2 cup shredded cheddar cheese, plus some  for garnish
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon prepared yellow mustard
Chives, for garnish (optional)

How to make it:

Preheat oven to 425 F.  Lay potatoes on a baking sheet and spray with a little olive oil. Bake for 30-35 minutes, or until potatoes are tender.  Allow to cool completely.

Once potatoes are cool, add them to a large bowl and mix in chopped hard-boiled eggs, crumbled bacon, and shredded cheddar cheese.

In a separate small bowl, combine mayonnaise, sour cream, and mustard.  Pour over the potato mixture and stir in until well coated.  Cover and chill in the refrigerator for at least 1 hour before serving.  If desired, top with more shredded cheddar cheese and chives.

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Slow Cooker Baked Potatoes

29 Nov

Recently at Bountiful Baskets, we got some HUGE russet potatoes.  We love baked potatoes in my house, but potatoes that big can take forever to bake.  Well, I discovered there is a pretty easy way to get a baked potato – in the slow cooker!  So, here is what you need to do!

First, wash and completely dry your potatoes.  Poke with a fork around the potatoes.  Wrap them in aluminum foil and place in the slow cooker.

 

Cook on low for 8-10 hours, or high for 5-6 hours.  Remove from foil and serve.

 

Here is how we had ours, fully loaded with shredded cheddar cheese, crumbled bacon, sour cream, and chives.  I know, not the healthiest, but so good!

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Bacon Wrapped Chicken with Goat Cheese and Chives

25 Jun

I had thawed chicken for tonight’s dinner, but had no idea what I wanted to make.  I remembered I had bacon on hand, and bacon always makes everything better, right?  So, I started looking at bacon wrapped chicken recipes, and found a few that had a filling of cream cheese and chives.  I didn’t have cream cheese on hand, but I did have soft goat cheese from our Farmer’s Market visit, so I decided it would work.  I also had fresh chives from the fresh herb pack. Normally, this would be baked in the oven, but since it is so hot here, I didn’t want the extra heat.  I thought about grilling, but we had a threat of rain all afternoon.  So, I cooked this in a little olive oil on the stove top, and it turned out really well.  I served with baked potatoes and salad.

 

Bacon Wrapped Chicken with Goat Cheese and Chives

What you need:

4 boneless, skinless chicken breasts
8 oz soft goat cheese or cream cheese
1 tablespoon fresh chives, minced
4 strips bacon
Olive oil

How to make it:

Heat olive oil in a large skillet over medium-high heat.

Pound each chicken breast to 1/2′ thickness.  Spread goat cheese or cream cheese over each chicken breast.  Sprinkle each with minced chives.

Roll each chicken breast.  Wrap each breast with a piece of bacon, stretching bacon around each breast to make it thinner.  Place the wrapped chicken breasts in the skillet with the preheated oil. (You can see I was in a hurry and didn’t get the bacon wrapped around the chicken real well)

Turn wrapped chicken often to get even cooking on all sides.  Cook until internal temperature is 180 F.

Alternate baking instructions: Place wrapped chicken, seam side down in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until a thermometer reads 180°. Broil 6 in. from the heat for 5 minutes or until bacon is crisp.

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