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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 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.

SIMILAR RECIPES

Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced
2 Tbsp. olive oil
4 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
1 cup shredded cheddar cheese
4 slices crisply cooked bacon, chopped
2 Tbsp. Halladay's Cheddar Ale Seasoning

Sauté onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream, mayo and cheddar cheese. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350°F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.

Caramelized Onion & Bacon Empanadas

Caramelized Onion & Bacon Empanadas

1 medium onion, sliced
2 Tbsp. olive oil
3 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
2 Tbsp. Halladays Caramelized Onion Farmhouse Artisan Dip
1 cup shredded mozzarella
3 pieces cooked bacon, crisp and crumbled
1 cup cooked chicken, chopped (if desired)
2 pie crust dough rounds (refrigerated or Jiffy Mix works well)

Preheat oven to 425°F. Sauté onions in oil until caramelized. Combine cream cheese, sour cream, mayo, seasoning and mozzarella. Fold in onions, bacon, and chicken. Roll out crust and cut into 3-inch circles. Fill each circle with 2 tsp. of mix in. Moisten edges of dough with water, fold in half and crimp edges with a fork. Bake until golden brown, about 20-25 minutes, flipping once half way through. Let cool 5 minutes before serving.

Easy Chicken Cassoulet

2 Tbsp. olive oil
4 chicken leg quarters, about 1 ½ lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into ½ - inch pieces
2 ribs celery, cut into ½ - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
1 ½ cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375°F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

Roasted Cauliflower Bruschetta

½ head large cauliflower, cut into bit size pieces
¼ cup olive oil
2 Tbsp. capers, drained and rinsed
1-2 Tbsp. Halladay's Garlic Tomato Basil Seasoning, rehydrated in 1 Tbsp. hot water
12 thin baguette slices
¼ cup basil, chopped

Place rack in upper third of oven; preheat to 400˚F. Combine cauliflower and olive oil. Roast 15-25 minutes, shaking the pan once. Remove from oven and add capers and seasoning; salt and pepper to taste. Heat a skillet to medium high. Brush both sides of baguette slices with olive oil. Grill each side for 3-5 minutes, until golden and crisp. Spread cauliflower mixture on baguette slices and garnish with basil.