Recipes Made with this Garlic Tomato Basil Dip
Creamy Tomato Basil Dressing
1 pint light or regular sour cream
2 Tbsp. red wine vinegar
1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning
Whisk together ingredients.
Lasagna Dip
1/2 cup Italian sausage, cooked and crumbled
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 1/2 cups ricotta
1 egg
2 Tbsp. Halladay's Garlic Tomato Basil Seasoning
Preheat oven to 375ËF. Combine all ingredients and pour into a pie plate. Bake until hot and golden brown, about 20 minutes
Classic Vinaigrette
â cup olive oil
â cup balsamic or red wine vinegar
1 tsp. French mustard
1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
Whisk together ingredients.
Balsamic Chuck Roast
1 package Halladay's Garlic Tomato Basil Seasoning
3 lbs. boneless beef chuck roast
2 Tbsp. olive oil
1 onion, sliced
1 cup red wine
1/3 cup balsamic vinegar
1 (14.5 oz.) can beef broth
1 small bag baby carrots
2 medium potatoes, cut into 1-inch pieces
1 (14.5 oz.) can crushed tomatoes
3 Tbsp. cornstarch
Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with Œ cup cold water and add 15 minutes before cooking is complete.
Family-Style Meatball Fondue
1 small zucchini, shredded
1 lb. ground turkey
1/2 cup onion, finely diced
1 egg
1 Tbsp. olive oil
8 oz. mushrooms, finely diced
2 to 3 Tbsp. Halladay's Garlic Tomato Basil Seasoning
2 cups marinara sauce added to 1/4 cup water
1 cup mozzarella, shredded
Baguette or bread of choice, thinly sliced and toasted
Preheat oven to 400ËF. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.
Tomato & Basil Chicken
1 lb chicken tenders
1 Tbsp + 1 tsp (separated) Halladayâs Garlic Tomato Basil Dip & Seasoning Blend
œ cup flour
Salt and pepper, to taste
1 Tbsp butter
1 Tbsp olive oil
œ package cherry tomatoes, halved
3 Tbsp kalamata olives
3 Tbsp water
œ cup feta cheese, optional
Add 1 Tbsp Halladayâs Garlic Tomato Basil seasoning to flour; mix to combine. Pat chicken dry then season with salt and pepper. Dredge tenders in flour and seasoning mixture from step one.
Heat oil and butter in a large sauté pan over med-high heat; sauté chicken for 2 to 3 minutes per side or until chicken reaches an internal temperature of 165°F. Remove chicken to a serving dish, set aside.
Add cherry tomatoes and olives to the same pan, sprinkle with remaining tsp of Halladayâs Garlic Tomato Basil seasoning. Add water and stir, cooking until tomatoes are slightly softened and blistered. Add a bit more water if needed as they cook.
Pour tomato and olive sauce over chicken. Sprinkle with feta, if desired. Serve and enjoy!
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