Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Thursday, January 3, 2013

Chive Popovers

I am a huge lover of bread and can make a whole meal of it.  Blame it on living in Europe and eating crunchy baguettes from the hands of a Belgian baker or my father spoiling us with warm cinnamon bread that he would bake on a cold winter day.  Regardless, when warm bread hits my palate I am forced to smile.

One of my favorite types of bread are popovers.  Those light and airy steam-filled little delights that are so delectable they don’t even need soften butter or jam (but they certainly don’t hurt either).  I made popovers for Christmas dinner but was disappointed with how they turned out.  So back in the kitchen I went and tweaked a few things to come up with a solid recipe of yum.  Now they are perfect!


                1              cup all-purpose flour
                2              eggs
                1 ¼          cup whole milk
                ½             teaspoon salt
                1              tablespoon butter, melted (plus more for buttering the pan)
                1              tablespoon fresh chives, chopped finely


Preheat oven to 450° F.  

In a large bowl whisk the flour, eggs, milk and salt.  Whisk in 1 tablespoon of melted butter and the chives.  Place the batter in the refrigerator for 30 minutes.

Place a ½ teaspoon of butter in the bottom of each cup of a nonstick popover pan.  Place the pan in the oven and preheat for 2-3 minutes.

Fill the popover cups two-thirds full. (Note: if you do not have a popover pan, try using a large muffin tin.)

Place the pan in the oven and bake for 15 minutes.  Reduce the temperature to 350 degrees and bake until popovers are brown and crusty, about 20 minutes.  Remove popovers from the oven and serve immediately (or puncture one side with a sharp knife to let steam escape and keep warm).


  1. I copied your Chive Pop Over recipe...then decided
    being you have Pinterest. It would be OK to add that to my account. Thank you so much for sharing. Perhaps one day we will meet the 3 of you on the RV road..Deb Robinson

    1. Glad to meet another popover fan! Feel free to share the recipe. Enjoy.

  2. Love them too, learned the hard way whole milk is best and don't ever try lactaid milk apparently lactose is needed for these. Not sure why but trust me on this. Susan

    I really need to figure out how to make a comment without having to do the typing of distorted words, you would not believe how many times I have to type those words to prove I am "human"


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