Recipes » Garlic Chipotle

Preheat oven to 400˚F. Grease a 9x9-inch baking dish. Arrange potato slices to cover bottom of baking dish; sprinkle with cheese and seasoning. Continue to layer potatoes, cheese and seasoning until gone, reserving the last layer of cheese for later. Pour half & half evenly over potatoes. Cover and bake at until potatoes are fork-tender, about 45 minutes. Uncover and sprinkle with remaining cheese. Return to oven and bake until golden brown.

Combine all ingredients in a blender or food processor until smooth. Add water to thin, if needed.

Combine all ingredients. Let chill at least 2 hours before serving.

Microwave sweet potato until tender. Mash sweet potato and combine with other ingredients.

Preheat oven to 400˚F. On a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Meanwhile, saute garlic in butter until softened. Add remaining ingredients and cook on high heat until thickened, about 2 minutes. Remove chicken from oven and toss with sauce to coat. Return to oven and bake another 5 minutes.

Preheat oven to 400˚F. Combine all ingredients in a sealable plastic bag. Shake until well coated. Transfer to a roasting pan and bake until tender, about 25 minutes.

Preheat oven to 350˚F. Lightly grease baking dish or oven-proof skillet and place in oven to heat. In a large resealable plastic bag combine brown sugar and seasoning; blend well. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Place meat in pan and cook for 20 minutes, or until cooked through, turning half way through cooking. Remove from oven, cover and let stand 5-10 minutes before slicing.

Prepare shrimp according to directions on packet. Remove tails. Serve in taco shells with toppings.
Stove-top directions: prepare according to directions on packet, disregarding grilling skewers. Remove tails.

Combine all ingredients. Rub desired amount on favorite meat.

Whisk together ingredients.

Melt butter in a medium saucepan. Add cream and seasoning; bring to a slight boil. Cook until reduced slightly, about 5 minutes. Add half of the parmesan and pasta; toss to combine thoroughly. Season with salt and pepper to taste. Top with remaining parmesan and chicken.

Combine all ingredients in blender; mix on low speed until well combined. Great compliment for chicken, pork and beef, or use as a salad dressing. Yields about 1 ½ cups.

Season meat with salt and pepper; coat with seasoning. Add meat and tomatoes to slow cooker. Cook on low for 7-8 hours, or on high for 5-6 hours. Add beans and heat through. Stuff tacos with slow cooker contents and desired toppings.

Combine all ingredients; let chill. Serve with corn chips.

Combine ingredients; let sit 30 minutes. Brush cooked corn with herb butter; salt and pepper to taste.

Suggested seasonings:
Cheddar Ale, Garlic Chipotle, Harvest Ranch, Maple Habanero, Barbecue Rub for Chicken & Ribs

Combine butter, cream cheese and seasoning; blend well. Fold in cheddar and pineapple. Chill for two hours. Roll in nuts.

Preheat oven to 375˚F. Combine all ingredients; blend well. Form into balls and bake for 15 minutes, or until cooked through.

For the glaze:
2 cups plain barbecue sauce (our favorite is Sweet Baby Rays)
1 (14 oz.) can whole cranberries
½ cup orange juice
1 Tbsp. Halladay's Garlic Chipotle Seasoning

Combine all ingredients in a sauce pan or crockpot, add meatballs and simmer until heated through.

Preheat oven to 350˚F. Saute sausage and onions until cooked through. Add tomatoes, black beans and seasoning; set aside. Layer mashed beans in the bottom of an 8-inch cast iron skillet or casserole dish. Add a layer of tomato and bean mixture. Top with cheese. Bake until hot and bubbly, about 25 to 30 minutes.
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Cut tofu in half horizontally and place halves on a dish towel on a plate; let sit 15 minutes. Cut tofu into 3/4-inch pieces and toss with cornstarch to coat; shake off excess. Heat a large nonstick skillet over medium high. Add oil and cook tofu until all sides are browned, about 5 minutes. Remove tofu and add onion; cook slightly, about 4 minutes. Combine vinegar, soy sauce, honey and seasoning; toss with tofu, onion and bok choy.

Combine the first 4 ingredients and 2 tablespoons of cilantro. Form into a ball; chill for at least 2 hours. Roll in remaining cilantro before serving.

Preheat oven to 350°F. Combine sour cream, mayo, and seasoning of choice. Fold in beans and ¾ cups of the shredded cheddar cheese. Put a heaping teaspoon of the dip mixture into a Tostitos Scoop chip; continue filling scoop chips until dip mixture is used up. Sprinkle the remaining cheese on top of each chip. Place on a cookie sheet and bake for about 10 to 12 minutes, or until hot and bubbly. Serve warm or at room temperature.

Mix all ingredients together and form into 4 patties, place on a cookie sheet. Bake in a 350 degree oven for 25 minutes. Top with cheese if desired and pop back into the oven until the cheese melts.

Put 15 chips in small circular mounds on tinfoil. Layer and top  chips with beans and chicken, then cheese. Bake at 350°F for 10 to 12 minutes or until cheese is melted. Top with avocado, salsa, and prepared dip. Serve while still warm.

Mix together the mayo and Garlic Chipotle seasoning to make the aioli; set aside.
 
Add lime zest to melted butter; brush onto shucked corn. Add salt and pepper to taste. Grill for 6 to 8 minutes, turning often until corn is tender and slightly charred. Pipe or brush aioli mixture on to corn just before serving.

Combine seasoning, juice, barbeque sauce and syrup; heat in small saucepan. Add meatballs and heat through. Serve warm.

Beat together the eggs with the Halladay’s Garlic Chipotle seasoning. Set aside. Add flour to a shallow dish. Add bread crumbs to a separate shallow dish.

Coat tenders first in the flour, then the seasoned egg mixture, then the bread crumbs.

Heat oil over medium high heat. Fry tenders in oil, approximately 3 to 4 minutes per side. Top the chicken with cheddar cheese, cover until cheese is melted. Top with salsa and a dab of sour cream if desired. Serve with salad or rice and beans.

1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 Tbsp. orange juice
1 cup barbecue sauce
1 to 2 Tbsp maple syrup, optional
Combine seasoning, juice, barbecue sauce and syrup; heat in small saucepan to combine flavors. Use sauce to marinate, grill and enjoy.

Serve grilled marinated chicken with salad greens base, orange slices and chickpeas.

Dressing:
½ cup olive oil
¼ cup vinegar
1 Tbsp orange juice
1 tsp Halladay’s Garlic Chipotle Seasoning