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Air Fryer Chicken Tenders
1 lb chicken tenders
1 cup buttermilk
1 cup panko crumbs
1 to 2 of Halladay's Dip Seasoning of choice
Preheat air fryer to 360 degrees
Let chicken soak in buttermilk at least 1 hour or overnight
Mix panko with Halladay's Seasoning of choice
Place in a resealable bag
Remove and drain chicken from buttermilk
Add chicken to the bag of crumbs shaking to coat
Lay in single layer in air fryer, spray with cooking spray if desired
Cook for about 10 min.
Air Fryer Tater Tots
4 Medium potatoes
2 Tbs cornstarch
1/2 cup Parmesan cheese, grated
2 Tbs Garlic Herb Seasoning
Salt & Pepper to taste
2 Tbs Olive oil or cooking spray
Preheat air fryer to 400 degrees. Peel and par-boil potatoes. Once cool, grate the potatoes using the large side on a box grater. Squeeze as much moisture out of the potatoes as possible by gently pressing them with some paper towels.
Combine shredded potatoes with cornstarch, Parmesan, Halladay's Garlic Herb, salt & pepper; mix and form into tater tot shapes. Spray with bit of cooking spray or drizzle with oil.
Cook for 20-25 minutes, flipping halfway through cooking time. Serve with your favorite dipping sauce.
Apple Rhubarb Crisp
2 Cups fresh or frozen rhubarb, cubed
4 to 5 Firm apples, sliced thin
1/4 Cup sugar
2 Tbs flour
1 Package Halladay's Apple crisp
1 Stick of butter
Combine rhubarb, apples, flour and sugar. Pour into an 8x8" greased pan. Combine Crisp mix with butter and crumble over the top. Cook at 350 degrees for about 20-30 minutes, or until hot and bubbly.
Bacon Cheddar Onion Chicken Dip
1 Medium onion, thinly sliced
2 Tbs olive oil
3 oz cream cheese, softened
1/4 cup sour cream
1/2 cup mayo
2 Tbs Halladay's Bacon Cheddar Onion seasoning
1 cup cheddar cheese, shredded
2 to 3 slices crispy cooked bacon, crumbled
1 cup chopped cooked chicken, optional
Preheat oven to 350 degrees. Sauté onion in olive oil until carnalized.
Combine cream cheese, sour cream, mayo, and Bacon Cheddar Onion in a bowl. Fold in cooked onions, cheese, bacon, and chicken if desired. Bake in pie plate or small baking dish for 20 to 30 minutes, or until hot and bubbly. Serve with pita chips or French bread.
Bacon Cheddar Onion Chicken Stew
2 Tbs olive oil
2 to 3 Medium carrots, washed and cut into 1" rounds
1 White onion, finely diced
2 Celery stalks, washed and cut into 1"sections
1 Package Halladay's Bacon Cheddar Onion Seasoning
1 qt chicken stock
1 rotisserie chicken, deboned and shredded
1 (16oz) package frozen peas, defrosted
1 Pint sour cream
2 Tbs cornstarch mixed with 1/4 cup cold water
Turn instant pot to sauté setting; add olive oil and allow to get hot. Add carrots, onions, celery, and Halladay's Bacon Cheddar Onion; cook for about 5 to 10 minutes or until veggies are soft, stirring frequently. Add chicken stock and shredded chicken to the pot; set pressure cooker for 30 minutes on the soup/stew setting. When done cooking, release the pressure and carefully remove the lid.
Add defrosted frozen peas, sour cream, and cornstarch mixture to thicken. Serve immediately
Bacon Cheddar Onion Egg Rolls
5 Slices bacon, coarsely chopped
1 Small onion, chopped
1 Package shredded cabbage coleslaw mix
2 Tbs Halladay's Bacon Cheddar Onion seasoning
1 Cup cheddar cheese, shredded
1 Package egg roll wrappers
a bit of melted butter or cooking spray
Preheat air fryer to 360 degrees. In frying pan, cook bacon until almost done; add onion and continue cooking until soft. Add coleslaw mix and Halladay's Bacon Cheddar Onion seasoning; stir and cook for another minute or two. Remove from heat and let cool slightly, then fold in the cheddar cheese.
Add 2 heaping Tbs of filling to each egg roll wrapper; roll and seal. Brush with melted butter or spray with cooking spray. Air fry for about 10 to 15 minutes, or until golden brown. Serve with Halladay's Vermont Special Sauce or your favorite dipping sauce.