1/2 cup Pecans, toasted and chopped
1 (8 oz.) pkg of cream cheese, softened
1 cup of white cheddar cheese, shredded
1 1/2 cups dried cranberries
Beat together the softened cream cheese, cheddar cheese and chardonnay dip blend until well blended. Form into a ball and wrap in plastic wrap and chill for at least 30 minutes. Roll in pecan and cranberry mixture.
6 boneless chicken breasts
2 Tbsp. olive oil
1 (14.5 oz.) can marinated artichoke hearts, drained (reserve) and sliced
1 (10.5 oz.) can cream of chicken soup
1/2 cup light or regular sour cream
1/4 cup Dijon mustard
1 cup Parmesan cheese, grated
Preheat oven to 350˚F. Season chicken with salt and pepper; sprinkle with Chardonnay seasoning. Heat oil in skillet. Brown chicken on each side, about 3 minutes. Place chicken in a 9x13-inch baking dish. Cover chicken with artichoke hearts. Whisk together soup, sour cream, mustard and reserved artichoke marinade; pour over chicken. Sprinkle with cheese. Bake about 30 minutes, until cheese is melted and sauce is bubbly.
1 (1 lb.) package tortellini of choice
1 clove garlic, minced
5 oz. portabella or white mushrooms, sliced
1 Tbsp. butter
1 cup half & half or heavy cream
2 Tbsp. Parmesan cheese, grated
Cook tortellini until al dente. Meanwhile, saute mushrooms and garlic in butter until tender, about 5 minutes. Add seasoning, cream and cheese and simmer until thickened; toss with tortellini.
4 (4 oz.) pieces flounder or sole
1/2 cup Corn Flakes, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. butter, melted
1/4 tsp black pepper
Preheat oven to 450˚F. Place fish on a baking dish sprayed with nonstick spray. Combine Corn Flakes, cheese, seasoning and butter; sprinkle mixture over fish. Bake until fish flakes easily.
1 (8 oz.) block of softened cream cheese
1 Tbsp. butter
2 tsp. grated orange peel
1 cup pecans, coarsely chopped
1/2 cup of dried cranberries
1/2 cup of cheddar, grated
Combine cream cheese, butter, seasoning and orange peel until well blended. Fold in cheddar and ½ cup of pecans. Let chill for at least 2 hours. Roll in cranberried and remaining pecans.
2 small zucchinis, sliced
2 Tbsp. olive oil
1 lb. salmon fillet
1 1/2 Tbsp. lemon juice
Preheat oven to 400˚F. Toss zucchini with 1 Tbs. olive oil and 1 Tbs. of seasoning; season with salt and pepper. Arrange zucchini on a foil lined baking sheet. Place salmon on top of zucchini. Top with remaining oil, seasoning and tomatoes. Fold sides of foil over to form a packet. Bake 15 to 20 minutes.
2 cups cauliflower
1 Tbsp. olive oil
1 Tbsp. shallots, chopped
1/2 cup vegetable broth
2 tbsp. heavy cream
1 cup parmesan cheese, grated
Pulse cauliflower florets in a food processor until they are the size of grains of rice. In a skillet, cook shallots in the olive oil until tender. Add cauliflower and toss to coat. Add stock and seasoning; cook until tender, about 10 minutes. Add cream and cheese. Salt and pepper to taste.
1 (12 oz.) bag green beans
4 medium Yukon gold potatoes, cut into 1/2-inch wedges
1 red bell pepper, sliced
6 Tbsp. olive oil
1 lemon, juiced
4 bone-in pork chops
Preheat oven to 425˚F. Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.
1 head cabbage, outer leaves removed
4 slices bacon, chopped
⅓ cup olive oil
Preheat oven to 450˚F. Cut cabbage into 8 wedges and remove stem; arrange in a single layer on a baking sheet. Top each wedge with bacon. Combine oil and seasoning; drizzle over wedges. Roast for 30 minutes, stirring occasionally, or until browned as desired.
6 oz. uncooked whole-wheat linguini
2 cups carrot noodles and ribbons
1/4 cup water
2 Tbsp. flour
2 cups low-fat milk
1/2 cup parmesan, grated
Cook pasta according to package directions, adding carrots during last 3 minutes of cooking; drain. Heat a skillet over medium-low. Whisk flour and seasoning together with ¼ cup water and add to skillet. Slowly add milk, whisking constantly; bring to a simmer. Cook 5 minutes or until reduced to about 1 ½ cups; whisk in cheese. Toss with pasta mixture to coat. Let sit 5-10 minutes before serving.
3 cups egg noodles
1 cup frozen peas
½ stick butter
1 Tbsp Halladay’s Chardonnay Seasoning Blend
1 ½ cups regular or non-fat half and half
1 cup Parmesan cheese
2 cans light tuna, drained
8 oz. cooked mushrooms, optional
1 cup shredded mozzarella cheese
Crushed crackers for topping, optional
Cook noodles according to package directions. Add frozen peas to boiling water in the last 30 seconds of cooking. Drain.
Meanwhile, melt butter in small saucepan. Add in Halladay’s Chardonnay Seasoning half and half and Parmesan cheese. Whisk for 3 to 5 minutes over medium heat until well blended and sauce is slightly thickened. Toss noodles and peas with sauce, add tuna and cooked mushrooms (if desired) and pour into a casserole dish. Top with mozzarella cheese.
Bake at 350°F for 20 to 25 minutes. You can add crushed cracker crumbs to the top of the casserole for the last 10 minutes of cooking, if desired.
2 Tbsp butter or oil
1 onion, chopped
3 celery stalks, cut in slices
3 carrots, peeled and thinly sliced
8 cups chicken stock or water
2 bay leaves
2 lbs bone in chicken thighs
¾ cups rice or orzo
Sauté onions, carrots, and celery in butter or olive oil for about 3 to 4 minutes. Add seasoning, chicken stock or water and chicken thighs. Cook over medium heat for about 1 hour, or until the chicken is done. Remove chicken, shred chicken off the bone when it is cool enough, then add it back to the soup.
At this point add ¾ cup of rice or orzo, cook until done according to package directions. If you are adding noodles or pasta, cook them in a separate pot and add as you serve the soup. Orzo can also be done on in a separate pot.