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!
2 cloves fresh garlic
1 Tbs butter
1/2 cup maple syrup
1/4 cup cider vinegar
1 Tbs Halladay's Garlic Chipotle seasoning
1 tsp cornstarch
1 Tbs cold water
Saute garlic in butter until softened. Add maple syrup, cider vinegar, Halladay's seasoning and cornstarch (added to cold water).
Cook over high heat until slightly reduced and thickened.
2 1/2 to 3 lbs. chicken wings or drums
2 cloves garlic, minced
1 Tbsp. butter
1/2 cup maple syrup
1/4 cup cider vinegar
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 tsp. cornstarch, mixed with 1 Tbsp. cold water
Preheat oven to 400˚F. On a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Meanwhile, saute garlic in butter until softened. Add remaining ingredients and cook on high heat until thickened, about 2 minutes. Remove chicken from oven and toss with sauce to coat. Return to oven and bake another 5 minutes.
3 lbs boneless pork butt or shoulder, cut into 3to4" cubes
1/3 cup apple cider vinegar
1+1/4 cup chicken or beef broth
2 Tbs olive oil
2 cups BBQ sauce of choice
1/2 cup orange juice
1/4 cup maple syrup, optional
2 Tbs Halladay's Garlic Chipotle or Maple Habanero seasoning
salt and pepper to taste
Season pork with salt and pepper; set aside. In medium bowl, whisk together the apple cider vinegar and broth.
Tuen instant pot to sauté setting. Add olive oil and allow it to get hot. Add half of the pork, sauté for 5 minutes, turning to brown all sides. Remove to a plate and repeat with remaining pork. Turn the instant pot off. Pour in the vinegar and broth to deglaze, scraping browned bits form the bottom with wooden spoon.
Add pork to the instant pot, close the lid and set to sealing. Cook on manual high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then do a quick release.
While the meat is cooking, mix together the BBQ sauce, orange juice, maple syrup and Halladay's seasoning. Remove meat from pot and shred; then stir in the BBQ sauce. Serve on buns if desired.
1/2 cup canola oil
1/4 cup maple syrup
1/4 cup cider vinegar
2 Tbsp. coarse-grained mustard
1 Tbsp. Halladay's Maple Habanero Seasoning
Whisk together ingredients.
1 lb. baby carrots
1 Tbsp. butter
1 Tbsp. Halladay's Spicy Garlic Dill Seasoning
Steam carrots until tender. Toss with butter and seasoning; salt and pepper to taste.