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Light & Creamy Dill Dressing

Light & Creamy Dill Dressing

1 pint sour cream or plain Greek yogurt
2 Tbsp. red wine vinegar
1 to 2 Tbsp. Halladay's Dilly Herb Seasoning or Spicy Garlic Dill Seasoning

Whisk together ingredients.
*Only 37 calories per 2 tablespoons!

Cornmeal Crusted Fish

Cornmeal Crusted Fish

1 lbs. white fish, such as halibut
1/3 cup cornmeal
1 to 2 Tbsp. Halladay's Dilly Herb Fish Seasoning
1/3 cup flour
2 eggs
2 Tbsp. vegetable oil (to fry fish, use 1 cup)

Heat oil in a large skillet. Pat fish dry; season with salt and pepper. In a wide bowl, combine cornmeal and seasoning. In a separate bowl, beat eggs. Add flour to another bowl. Dredge fish, first in flour, then egg and lastly cornmeal. Add fish to hot pan and cook 4-5 minutes on each side.

Dilly Glaze

Dilly Glaze

1 to 2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning
2 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. balsamic vinegar or lemon juice
Meat of choice

Whisk together seasoning, oil, honey and vinegar. Cook meat until almost done; in the last five minutes of cooking, pour mixture over desired meat.

Dilly Scrambled Eggs

Dilly Scrambled Eggs

3 eggs
3 egg whites
1 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning
2 Tbsp. water
tsp. salt
Toppings, if desired

Whisk together all ingredients until light and fluffy. Pour into lightly greased skillet and cook on low heat, scrambling, until cooked through.

Dilly Glazed Fish

Dilly Glazed Fish

1 to 2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning
2 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. balsamic vinegar or lemon juice
White fish, such as cod

Whisk together seasoning, oil, honey and vinegar. Cook fish until almost done; in the last five minutes of cooking, pour mixture over desired fish.

Light Dilly Omelette

Light Dilly Omelette

3 eggs
3 egg whites
1 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning
2 Tbsp. water
tsp. salt
Fillings of choice

Whisk eggs, seasoning and water. Pour into lightly greased pan and cover and cook over medium heat until almost cooked through. Add fillings, fold over and cover until cooked through.

Honey Glazed Carrots

Honey Glazed Carrots

1 Tbsp. Halladay's Dilly Herb Seasoning
1 (1 lb.) bag carrots, sliced vertically
2 Tbsp. honey
2 Tbsp. brown sugar
2 Tbsp. butter or olive oil

Saut ingredients about 30 minutes, or until carrots are tender and slightly browned.

Brunch Strata

Brunch Strata

6 slices of bread
2 cups cheddar cheese, shredded
1 cup cooked breakfast meat
1 cup vegetables of choice, diced
7 eggs
3 cups milk or half & half
1 to 2 Tbsp. Halladay's Dilly Herb Seasoning

Preheat oven to 350˚F. Grease a 9x13-inch baking dish. Arrange bread in a single layer on the bottom of pan; top with cheese, meat and vegetables. Whisk together eggs, milk and seasoning; pour over pan contents. Bake until puffy and golden, about 40 minutes.

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 Tbsp. lemon juice
2 Tbsp. Halladay's Dilly Herb or Chardonnay Seasoning

Preheat oven to 400F. 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.

Spiced Pita Chips

4 pita pockets, cut into wedges
4 Tbsp. olive oil
2 to 3 Tbsp. Halladay's Dilly Herb or Five Onion Seasoning

Preheat oven to 375F. On a baking sheet, toss together ingredients until well combined. Bake 12-15 minutes, until crispy and golden.

Red Potato and Dill Salad

Red Potato and Dill Salad

2 lbs. red potatoes, diced
1 cup Greek yogurt
2 green onions, thinly sliced
3 Tbsp. whole grain mustard
2 to 3 Tbsp. Halladay's Spicy Garlic Dill or Dilly Herb Seasoning

Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.

Oven Roasted Dilly Carrots

Oven Roasted Dilly Carrots

Oven Roasted Dilly Carrots
2 lbs. carrots, peeled
2 Tbsp. olive oil
1 Tbsp. Dilly Herb or Spicy Garlic Dill Seasoning
tsp. salt
tsp. pepper

Preheat oven to 425F. Quarter carrots lengthwise, then cut in half if too long. Toss with olive oil and seasoning of choice. Sprinkle with salt and pepper to taste. Spread seasoned carrots on a baking sheet in a single layer and roast until golden brown, about 20 to 25 minutes, turning once halfway thorough cooking time.

Crab Cake Bites

Crab Cake Bites

6 oz. crab meat
6 oz. cream cheese
cup sour cream
1 egg, lightly beaten
2/3 cup Parmesan cheese, grated and divided
1 Tbsp. Halladay's Crab & Spinach Seasoning
1 tsp. lemon zest
2 tsp. lemon juice
Salt and pepper, to taste
1 cup Panko crumbs
6 Tbsp. butter, melted


Preheat oven to 350F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, 1/3 cup Parmesan cheese, Crab & Spinach Seasoning, lemon juice, and lemon zest until well combined. Add salt and pepper to taste.

In a separate bowl, combine the remaining 1/3 cup of Parmesan cheese, panko crumbs and melted butter. Divide this mixture evenly between the muffin cups and press around the edges to form a base in each cup. Spoon the crab mixture into the cups on top of panko base.

Bake for 20-25 minutes, or until the edges are golden brown. Serve warm or at room temperature with Halladay's Dilly Herb Dip or the dipping sauce or your choice.