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Recipes » Garlic Chive

Honey Sriracha Wings

Honey Sriracha Wings

1/3 cup sriracha
cup honey
1 Tbsp. Halladay's Garlic Chive Seasoning
2 to 3 lbs. chicken wings or drums

Preheat oven to 350F. Whisk together sriracha, honey and seasoning. In a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Toss with sauce to coat. Return to oven and bake another 5 minutes to thicken sauce.

Stuffed Celery Bites

Stuffed Celery Bites

1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay's Garlic Chive Seasoning
Celery, cut into pieces
Toasted sunflower seeds, optional

Combine cream cheese and seasoning. Fill celery and top with seeds.

Garlic Chive Mashed Potatoes

Garlic Chive Mashed Potatoes

3 lbs. potatoes, peeled and cubed
4 Tbsp. butter, or to taste
cup milk
2 to 3 Tbsp. Halladay's Garlic Chive Seasoning
cup sour cream

Boil potatoes until tender. Meanwhile, heat butter, milk and seasoning in small saucepan (or microwave) until well blended. Drain potatoes and return to pan. Add butter mixture, slowly, while mashing potatoes, until light and fluffy.

Shrimp Spread

1 (8 oz.) bar cream cheese, softened
1 stick butter, softened
1 to 2 Tbsp. Halladay's Garlic Chive Seasoning
lb. cooked shrimp, chopped
2 Tbsp. lemon juice
1 Tbsp. mayo

Beat cream cheese and butter until fluffy; combine with remaining ingredients. Spread on toasted bread or crackers and garnish with a sprinkle seasoning.

Parsnip Potato Mash with Garlic Chive Browned Butter

1 lb. Yukon Gold potatoes, peeled and diced
2 medium parsnips, peeled and chopped
6 Tbsp. butter
3 to 4 Tbsp. milk
tsp. salt
1 Tbsp. Halladay's Garlic Chive Seasoning
cup hazelnuts or walnuts, chopped
Milk

Cook potatoes in a medium pot of boiling water for 5 minutes. Add parsnips and cook for 15 more minutes or until fork tender. Drain well and add 2 tablespoons of butter. Melt remaining butter until slightly browned. Stir in seasoning and nuts; pour over potatoes and mash. Thin with milk to desired consistency.

Tiny Twice-Baked Potatoes

24 baby Yukon Gold or red potatoes, about 2 lbs.
2 Tbsp. olive oil
3 to 4 slices bacon, cooked and crumbled
2-3 Tbsp. Halladay's Garlic Chive Seasoning
cup sour cream
cup parmesan

Preheat oven to 425F. Combine potatoes and oil on a baking sheet; season with salt and pepper. Bake until tender, 20-25 minutes. Carefully hollow out potatoes, reserving the flesh. Mash potato flesh and combine with remaining ingredients; season with salt and pepper. Spoon flesh back into hollowed potatoes. Return to oven and bake until heated through, 8-10 minutes.

Crispy Baked Cod

1 cup panko breadcrumbs
2 tsp. grated lemon rind
1 Tbsp. Halladay's Garlic Chive Seasoning
6 (6 oz.) cod fillets
2 Tbsp. butter, melted

Preheat oven to 400˚F. Combine panko, lemon and seasoning; season with salt and pepper. Coat fish with panko mixture and drizzle with butter. Place on a lightly greased wire rack in a baking pan. Bake until golden and cooked through, about 15 minutes.

Crab Rangoon Dip

1 (8 oz.) bar cream cheese, softened
cup sour cream
mayo
3 Tbsps. Halladay's Garlic Chive Seasoning
parmesan cheese, grated
2 (6 oz.) cans crab meat, drained
1 cup mozzarella, shredded

Preheat oven to 350˚F. Combine the first 4 ingredients until well blended, stir in Parmesan, crab and ⅔ cups mozzarella. Spread into a casserole dish and top with remaining cheese. Bake until hot and bubbly, about 25 minutes.