Recipes » Garlic Herb
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.
Savory Turkey Meatballs
1 lb. ground turkey
1/4 cup breadcrumbs
1 Tbsp. Halladay's Garlic Herb Seasoning
1/2 cup mushrooms, chopped
Preheat oven to 375˚F. Combine all ingredients and blend well. Form into balls and bake for 15 minutes, or until cooked through.
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
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
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.
Baby Kale & Lentil Bow Ties
1/4 cup cooked lentils
1 (12 oz.) box farfalle (bow-tie pasta)
1 onion, finely chopped
1 rib celery with leafy top, chopped
1/4 cup olive oil
2 Tbsp. Halladay's Garlic Herb Seasoning
4 cups baby kale
Lemon juice to taste
Bring a large pot of water to a boil and add pasta. While pasta is cooking, saute onion and celery with olive oil until softened; add seasoning. Drain pasta, reserving 1 cup of the cooking water. Add pasta cooking water to onion and celery pan, then toss with pasta, lentils and kale. Add lemon juice and season with salt and pepper to taste.
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
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
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.