Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
1 Tbsp. Garlic Tomato Basil Seasoning
1 (8 oz.) block cream cheese, softened
1/4 cup black olives, chopped, optional
1 cup mozzarella or Italian cheese blend, shredded
1/2 cup of walnuts, chopped
Combine seasoning and cream cheese; blend well. Fold in olives and shredded cheese. Chill for two hour. Roll in nuts.
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.
1 lb chicken tenders
1 Tbsp + 1 tsp (separated) Halladay’s Garlic Tomato Basil Dip & Seasoning Blend
½ cup flour
Salt and pepper, to taste
1 Tbsp butter
1 Tbsp olive oil
½ package cherry tomatoes, halved
3 Tbsp kalamata olives
3 Tbsp water
½ cup feta cheese, optional
Add 1 Tbsp Halladay’s 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 cinutes 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 Halladay’s 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!
2 lbs red potatoes, cubed
1 cup mayo
2 Tbsp Halladay’s Garlic Tomato Basil Dip and Seasoning Blend
¼ cup celery, diced
¼ cup red onion, diced
½ cup black olives, sliced
½ cup feta cheese, crumbled
Boil cubed potatoes for about 10 minutes, or until done but still firm. Drain and cool.
Mix mayo with Garlic Tomato Basil Seasoning. Add mayo mixture, celery, onion, olives and feta to the cooled potatoes. Carefully mix to combine. Chill before serving.
8 oz block of feta cheese
2 pints cherry tomatoes, halved
2 Tbs olive oil
1 Tbs Halladay's Garlic Tomato Basil seasoning
16 oz pasta of choice
Preheat oven 400 degrees. Cook pasta according to package directions. Reserve about a cup of pasta water. While the pasta is cooking, place the block of feta in the middle of a medium baking dish. Surround the feta with cherry tomatoes. Drizzle cheese and tomatoes with olive oil, then sprinkle with Halladay's seasoning. Roast for about 30 minutes, or until cheese is melted and the tomatoes are soft.
Pour cooked pasta over cheese and tomato mixture. Add reserved pasta water, if needed. Mix well to combine all ingredients; serve immediately.