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Cranberry Pecan Cheddar Cheeseball

Cranberry Pecan Cheddar Cheeseball

½ cup Pecans, toasted and chopped
1 (8 oz.) pkg of cream cheese, softened
1 cup of white cheddar cheese, shredded
1 Tbsp. Halladay's Chardonnay Seasoning
1 ½ 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.

Artichoke Herbed Chicken

Artichoke Herbed Chicken

2 Tbsp. Halladay's Chardonnay Seasoning
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
½ cup light or regular sour cream
¼ 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.

Tortellini with Mushrooms

Tortellini with Mushrooms

1 (1 lb.) package tortellini of choice
1 clove garlic, minced
5 oz. portabella or white mushrooms, sliced
1 Tbsp. butter
1 to 2 Tbsp. Halladay's Chardonnay Seasoning
1 cup half & half or heavy cream
2 Tbsp. Parmesan cheese, grated

Cook tortellini until al dente. Meanwhile, sauté mushrooms and garlic in butter until tender, about 5 minutes. Add seasoning, cream and cheese and simmer until thickened; toss with tortellini.

Parmesan Crusted Fish

Parmesan Crusted Fish

4 (4 oz.) pieces flounder or sole
½ cup Corn Flakes, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Chardonnay Seasoning
1 Tbsp. butter, melted
¼ 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.

Chardonnay and Blue Cheese Cheeseball

Chardonnay and Blue Cheese Cheeseball

1 (8 oz.) bar cream cheese
2 Tbsp. Halladay's Chardonnay Seasoning
2 Tbsp. crumbled blue cheese
crushed pistachios or walnuts

Combine cream cheese, cheddar and seasoning. Form into a ball and refrigerate for 30 minutes. Roll in nuts.

Best Chicken Salad

1 rotisserie chicken, cooked, de-boned and shredded
1 Tbsp. Halladay's Chardonnay Seasoning
½ lemon, juiced
2 ribs celery, finely chopped
¾ cup mayo

Combine ingredients; salt and pepper to taste

Cranberry Orange Cheeseball

1 (8 oz.) block of softened cream cheese
1 Tbsp. butter
1 Tbsp. Halladay's Chardonnay Seasoning
2 tsp. grated orange peel
1 cup pecans, coarsely chopped
½ cup of dried cranberries
½ 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.

Salmon and Summer Veggies in Foil

Salmon and Summer Veggies in Foil

2 small zucchinis, sliced
2 Tbsp. olive oil
1 lb. salmon fillet
1 ½ Tbsp. lemon juice
2 Tbsp. Halladay's Dilly Herb or Chardonnay Seasoning

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.

Cauliflower Risotto

2 cups cauliflower
1 Tbsp. olive oil
1 Tbsp. shallots, chopped
½ cup vegetable broth
2 tbsp. heavy cream
2 to 3 Tbsp. Halladay's Chardonnay Seasoning
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.

Roasted Pork Chops with Green Beans and Potatoes

1 (12 oz.) bag green beans
4 medium Yukon gold potatoes, cut into ½-inch wedges
1 red bell pepper, sliced
6 Tbsp. olive oil
1 lemon, juiced
4 Tbsp. Halladay's Chardonnay Seasoning
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.

Roasted Cabbage with Bacon

1 head cabbage, outer leaves removed
4 slices bacon, chopped
⅓ cup olive oil
3 to 4 Tbsp. Halladay's Chardonnay Seasoning

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.

Creamy Carrot and Herb Linguini

6 oz. uncooked whole-wheat linguini
2 cups carrot noodles and ribbons
¼ cup water
2 Tbsp. flour
2 cups low-fat milk
2 Tbsp. Halladay's Chardonnay Seasoning
½ 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.