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Chardonnay Dip & Seasoning

$ 4.50

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This delicious seasoning is great as a dip or wonderful used for cooking. Sprinkle over your favorite sautéed vegetables at the end of cooking or on chicken before roasting!


INGREDIENTS:
Garlic, Green and White Onion, Sugar, Parsley, Chives, Expeller Pressed Canola Oil, Natural Flavors, Citric Acid


ALLERGENS:
No allergens

RECIPES:

 

Cauliflower Risotto

2 cups cauliflower
1 Tbsp. olive oil
1 Tbsp. shallots, chopped
½ cup vegetable broth
2 tbsp. heavy cream
2 to 3 Tbsp. Halladay's Chardonnay Seasoning
1 cup parmesan cheese, grated

Pulse cauliflower florets in a food processor until they are the size of grains of rice. In a skillet, cook shallots in the olive oil until tender. Add cauliflower and toss to coat. Add stock and seasoning; cook until tender, about 10 minutes. Add cream and cheese. Salt and pepper to taste.

Roasted Pork Chops with Green Beans & Potatoes

1 (12 oz.) bag green beans
4 medium Yukon gold potatoes, cut into ½-inch wedges
1 red bell pepper, sliced
6 Tbsp. olive oil
1 lemon, juiced
4 Tbsp. Halladay's Chardonnay Seasoning
4 bone-in pork chops

Preheat oven to 425˚F. . Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.

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.

Creamy Carrot and Herb Linquini

6 oz. uncooked whole-wheat linguini
2 cups carrot noodles and ribbons
¼ cup water
2 Tbsp. flour
2 cups low-fat milk
2 Tbsp. Halladay's Chardonnay Seasoning
½ cup parmesan, grated

Cook pasta according to package directions, adding carrots during last 3 minutes of cooking; drain. Heat a skillet over medium-low. Whisk flour and seasoning together with ¼ cup water and add to skillet. Slowly add milk, whisking constantly; bring to a simmer. Cook 5 minutes or until reduced to about 1 ½ cups; whisk in cheese. Toss with pasta mixture to coat. Let sit 5-10 minutes before serving.