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Spaghetti with Seared Asparagus

8 oz. dried spaghetti, prepared according to package directions, reserving 1 cup of cooking water

2 Tbsp. butter

1 bunch asparagus

⅓ cup almonds or hazelnuts, toasted and chopped

3 Tbsp. lemon juice

1 to 2 Tbsp. Halladay's Boursin Cheese Seasoning

⅓ cup panko breadcrumbs, toasted until golden

⅓ cup parmesan or asiago cheese, grated

In a deep skillet, heat butter over medium high. Add asparagus; cook until almost tender, 5 minutes. Add garlic; cook 2 minutes. Add almonds, lemon juice and seasoning, adding reserved cooking until desired consistency. Toss with panko, cheese and pasta.

SIMILAR RECIPES

Broccoli Pesto Dip

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

3 cups broccoli, steamed for 3 minutes

2/3 cup sliced or slivered almonds, toasted

1/3 cup parmesan, grated

2 to 3 Tbsp. lemon juice

1/4 cup olive oil

1/2 cup ricotta cheese

Combine all ingredients in a blender or food processor until smooth, thinning with water until desired consistency. Salt and pepper to taste.

Crab Cake Bites

Crab Cake Bites

6 oz. crab meat

6 oz. cream cheese

3/4 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 350F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, ⅓ 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 ⅓ 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.

French Onion Mac and Cheese

French Onion Mac and Cheese

To Caramelize the onions:

3 large sweet onions sliced

2 Tbsp olive oil

1 Tbsp Halladays Harvest Barn Boursin Cheese Seasoning

For the Cheese Sauce:

4 Tbsp of all purpose flour

16 oz. of sharp cheddar cheese /grated

4 oz of shredded mozzarella

1 tsp of apple cider vinegar

pinch of coarse salt

pinch of black pepper

1 lb of pasta cooked according to directions

1 tablespoon of olive oil

For Crumb Topping
1 Tbsp. Harvest Barn Boursin Dip Mix
1 cup of breadcrumbs
1 Tbsp butter

Preheat the Oven to 350 degrees

In a heavy bottom skillet over med high head add the oil and sliced onions.
Allow to cook about 5 minutes. Add the bousin mix, stir and cook until carmelized
and golden brown.Put in a bowl and set aside.

To make the cheese sauce melt the butter and oil in the same skillet over med heat. Add the flour and cook 1 to 2 minutes. Add half the milk to the skillet and stir until the mixture thickens. Add the remaining milk and season with salt and pepper. Add the cheese and stir until all the cheese is well blended. Pour in the apple cider vinegar and fold
in the onions and cooked pasta.

Spoon the mac and cheese into a 4 qt. casserole dish.

To top with bread crumbs.
Melt the butter in a skillet. Add the bread crumbs and boursin blend. Toast the crumbs in the butter mixture until lightly browned. Spread on top of the macaroni mixture and bake uncovered for 30 minutes or until the top is golden brown and bubbly.

Cheeseburger Soup

1 lb. lean ground beef

1 Tbsp butter

1 cup carrots, shredded.

2 celery stalks, chopped.

1 small onion, chopped.

1 package Halladay’s Potato Cheddar Chive Soup mix

1 cup cheddar cheese, grated.

3 cups water

1 cup milk or half and half

In a skillet, lightly brown the ground beef over medium heat then drain excess fat. Add butter, carrots, celery and onion; sauté until vegetables are tender.

Meanwhile in a separate pot, prepare soup according package directions. When soup is done and thickened, fold in the ground beef and vegetable mixture and heat to deserved serving temperature.