All About the Chives

I do not know about you, but I really enjoy Chives.  They give a light, fresh hint of onion to whatever they garnish, and are an integral component of seasoning mixes, as well as being an important element in any garden. I wanted to showcase these beautiful babies in a couple dishes today, but also wanted to keep with ingredients I have on hand.  Martha had this recipe for Barbara Walters' Scrambled Eggs 

 This is Whisky, my trusty egg beater.  My Dad got him for me a few years ago and I since have been on a mission to collect the whole line, they are so cute! I actually am a kitchen gadget junkie and love all of these products, check out the msc-international site and download the 2010 catalog to see all their cute and cool products and ask for them at a kitchen specialty store near you.

At first I thought, Barbara Walters is crazy skinny and I am always skeptical about recipes by super skinny people, but Babs proved me wrong, these were scrumptious!  The shredded swiss really makes a difference mixed with the chives.  This was up there on my list of perfect breakfast foods.

Barbara Walters' Scrambled Eggs 

• 2 large eggs
• 1 tablespoon milk
• 1 teaspoon coarse salt
• 1 tablespoon chopped fresh chives
• 2 tablespoons chopped or shredded Swiss cheese
• 1 tablespoon butter

1. In a small bowl, combine eggs, milk, salt, chives, and cheese. Beat ingredients together with a fork and set aside.
2. Heat butter in a small nonstick skillet until melted. Add egg mixture. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet. As the eggs start to set, stir them gently until curds form, about 2 minutes. Transfer to a plate; serve immediately.

Cheddar Chive Biscuits
 I had a bunch of cheddar cheese as well so decided to try and whip up a batch of Biscuits to have for dinner tonight. I used a recipe for cheddar and sage biscuits from  Everyday Food and I traded out the sage for chives. These turned out so light and fluffy, not the hockey pucks I was expecting for my first try at biscuits!  Let's hope they stay that way till dinner time!

• 4 cups all-purpose flour (spooned and leveled), plus more for working
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons coarse salt
• 2 cups grated sharp white cheddar (5 1/2 ounces)
• 2 tablespoons chopped fresh chives
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
• 1 1/2 cups low-fat buttermilk

Directions

1. Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt. Add cheddar and chives and pulse to combine. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and pulse just until combined, 2 to 3 times. 
2. Turn dough out onto a lightly floured work surface and knead just until it comes together. With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 2 3/4-inch round biscuit cutter, cut out 12 biscuits (reroll and cut scraps).
3. Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.