Recipes » Garlic Chive
Honey Sriracha Wings
1/3 cup sriracha
1/4 cup honey
1 Tbsp. Halladay's Garlic Chive Seasoning
2 1/2 to 3 lbs. chicken wings or drums
Preheat oven to 350˚F. Whisk together sriracha, honey and seasoning. In a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Toss with sauce to coat. Return to oven and bake another 5 minutes to thicken sauce.
Stuffed Celery Bites
1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay's Garlic Chive Seasoning
Celery, cut into pieces
Toasted sunflower seeds, optional
Combine cream cheese and seasoning. Fill celery and top with seeds.
Garlic Chive Mashed Potatoes
3 lbs. potatoes, peeled and cubed
4 Tbsp. butter, or to taste
1/2 cup milk
2 to 3 Tbsp. Halladay's Garlic Chive Seasoning
1/4 cup sour cream
Boil potatoes until tender. Meanwhile, heat butter, milk and seasoning in small saucepan (or microwave) until well blended. Drain potatoes and return to pan. Add butter mixture, slowly, while mashing potatoes, until light and fluffy.
Light Scrambled Eggs
3 eggs
3 egg whites
1 tsp. Halladay's Garlic Chive Seasoning
2 Tbsp. water
Whisk together all ingredients. Pour into a lightly greased skillet and cook over medium heat, scrambling, until cooked through.
Shrimp Spread
1 (8 oz.) bar cream cheese, softened
1 stick butter, softened
1 to 2 Tbsp. Halladay's Garlic Chive Seasoning
1/2 lb. cooked shrimp, chopped
2 Tbsp. lemon juice
1 Tbsp. mayo
Beat cream cheese and butter until fluffy; combine with remaining ingredients. Spread on toasted bread or crackers and garnish with a sprinkle seasoning.
Parsnip Potato Mash with Garlic Chive Browned Butter
1 lb. Yukon Gold potatoes, peeled and diced
2 medium parsnips, peeled and chopped
6 Tbsp. butter
3 to 4 Tbsp. milk
1/2 tsp. salt
1 Tbsp. Halladay's Garlic Chive Seasoning
1/2 cup hazelnuts or walnuts, chopped
Milk
Cook potatoes in a medium pot of boiling water for 5 minutes. Add parsnips and cook for 15 more minutes or until fork tender. Drain well and add 2 tablespoons of butter. Melt remaining butter until slightly browned. Stir in seasoning and nuts; pour over potatoes and mash. Thin with milk to desired consistency.
Tiny Twice-Baked Potatoes
24 baby Yukon Gold or red potatoes, about 2 lbs.
2 Tbsp. olive oil
3 to 4 slices bacon, cooked and crumbled
2-3 Tbsp. Halladay's Garlic Chive Seasoning
1/2 cup sour cream
1/2 cup Parmesan
Preheat oven to 425˚F. Combine potatoes and oil on a baking sheet; season with salt and pepper. Bake until tender, 20-25 minutes. Carefully hollow out potatoes, reserving the flesh. Mash potato flesh and combine with remaining ingredients; season with salt and pepper. Spoon flesh back into hollowed potatoes. Return to oven and bake until heated through, 8-10 minutes.
Crispy Baked Cod
1 cup panko breadcrumbs
2 tsp. grated lemon rind
1 Tbsp. Halladay's Garlic Chive Seasoning
6 (6 oz.) cod fillets
2 Tbsp. butter, melted
Preheat oven to 400˚F. Combine panko, lemon and seasoning; season with salt and pepper. Coat fish with panko mixture and drizzle with butter. Place on a lightly greased wire rack in a baking pan. Bake until golden and cooked through, about 15 minutes.
Crab Rangoon Dip
1 (8 oz.) bar cream cheese, softened
1/4 cup sour cream
1/2 mayo
3 Tbsps. Halladay's Garlic Chive Seasoning
1/4 parmesan cheese, grated
2 (6 oz.) cans crab meat, drained
1 cup mozzarella, shredded
Preheat oven to 350˚F. Combine the first 4 ingredients until well blended, stir in Parmesan, crab and ⅔ cups mozzarella. Spread into a casserole dish and top with remaining cheese. Bake until hot and bubbly, about 25 minutes.
Cheddar Chive Beer Bread
1 package Classic Vermont Beer Bread
2 Tbsp of Halladay’s Harvest Barn Garlic Chive Dip & Seasoning Blend
1 cup of grated cheddar cheese to dry contents of Classic Beer Bread mix, before adding beer.
1 (12 oz) can or bottle of beer or club soda
½ stick butter, melted
Preheat oven to 350°F. Pour Classic Beer Bread mix into a bowl. Add beer or club soda then stir to incorporate ingredients. Pour batter into a greased loaf pan, add melted butter to the top. Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.