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Cranberry Pecan Cheddar Cheeseball

Cranberry Pecan Cheddar Cheeseball

1/2 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 or Garlic Herb Seasoning

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.

Artichoke Herbed Chicken

Artichoke Herbed Chicken

2 Tbsp. Halladay's Chardonnay or Garlic Herb 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

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.

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 or Garlic Herb Seasoning

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.

Parmesan Crusted Fish

Parmesan Crusted Fish

4 (4 oz.) pieces flounder or sole

1/2 cup Corn Flakes, crushed

1 Tbsp. Parmesan cheese, grated

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

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.

Chardonnay and Blue Cheese Cheeseball

Chardonnay and Blue Cheese Cheeseball

1 (8 oz.) bar cream cheese

2 Tbsp. Halladay's Chardonnay or Garlic Herb 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

Best Chicken Salad

1 rotisserie chicken, cooked, de-boned and shredded

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

1/2 lemon, juiced

2 ribs celery, finely chopped

3/4 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 or Garlic Herb Seasoning

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.

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 1/2 Tbsp. lemon juice

2 Tbsp. Halladay's Dilly Herb, Chardonnay or Garlic Herb 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

1/2 cup vegetable broth

2 tbsp. heavy cream

2 to 3 Tbsp. Halladay's Chardonnay or Garlic Herb 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 1/2-inch wedges

1 red bell pepper, sliced

6 Tbsp. olive oil

1 lemon, juiced

4 Tbsp. Halladay's Chardonnay or Garlic Herb 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 or Garlic Herb 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

1/4 cup water

2 Tbsp. flour

2 cups low-fat milk

2 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

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.

Garlic Parmesan Dip

1 cup sour cream, or Greek yogurt

1 cup regular or light mayo

2 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend

2 Tbsp grated Parmesan Cheese

1 to 2 Tbsp chopped black olives, optional

Blend all ingredients and let sit at least one hour before serving.

Chicken Soup Starter

2 Tbsp Halladay’s Harvest Barn Chardonnay or Garlic Herb Blend

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.

French Style Potato Salad

3 lbs red potatoes, cooked, halved and sliced

¼ cup red wine vinegar

1 tsp Dijon mustard

½ cup olive oil

1 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend

Salt and fresh ground pepper to taste

Toss dressing with slightly cooled potatoes. Serve warm or at room temperature.