1 ½ 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 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.
Whisk together seasoning, oil, honey and vinegar. Cook meat until almost done; in the last five minutes of cooking, pour mixture over desired meat.
Whisk together seasoning, oil, honey and vinegar. Cook fish until almost done; in the last five minutes of cooking, pour mixture over desired fish.
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.
6 slices of bread
2 cups cheddar cheese, shredded
1 cup cooked breakfast meat
1 cup vegetables of choice, diced
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.
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.
Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.
Preheat oven to 425°F. 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.
6 oz. crab meat
6 oz. cream cheese
¾ 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 350°F. 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.