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 ½ cups fresh or frozen prepared corn kernels.
¼ cup light mayo
¼ cup sour cream or Greek yogurt
2 Tbsp lime juice
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend
¾ cup queso fresco or shredded cheddar cheese
Mix all ingredients; put in an 8” pie dish or 1 quart casserole dish. Bake at 350°F for 15 to 20 minutes, or until warm and bubbly.
1/2 cup sour cream
1/2 cup mayo
1/4 cup parmesan, grated
1 cup shredded mozzarella
1 (6 oz.) can of crabmeat, or 1 cup of cooked chopped shrimp or lobster
1 cup frozen corn, defrosted
2 Tbsp. Halladay's Lobster Bisque Seasoning
Preheat oven to 350˚F. Combine all ingredients. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes.
2 Tbsp olive oil
1 medium onion, chopped.
2 medium zucchinis halved and sliced.
1 cup fresh or frozen corn kernels
1 can diced tomatoes.
1 Tbsp Halladay’s Harvest Barn Garlic Chipotle Blend
2 cans black beans drained and rinsed.
8 (6”) corn tortillas
1 ½ cups shredded jack or Mexican cheese blend.
(1 lb. cooked ground turkey or beef, for the non-vegetarian version)
Preheat oven to 350°F. Heat oil in a skillet and cook onions and zucchini until soft. Add in corn, tomatoes, Halladay’s Chipotle Seasoning and beans. Cook until the liquid reduces by half. (If adding meat, add cooked ground turkey or beef to veggie mixture and simmer to combine flavors)
Coat a 9 x 13-inch pan with cooking spray. Spoon ⅓ of the vegetable mixture on the bottom of the pan, spreading evenly. Top with four tortillas. Spoon half of the remaining veggie mixture evenly atop the tortillas, then add four more tortillas. Finish off by spooning the last of the veggie mixture and sprinkling the top with shredded cheese.
Bake for approximately 30 to 35 minutes, or until hot and bubbly. Serve with sour cream, crumbled tortilla chips, avocado, scallions or your favorite toppings.
1/2 cup regular or light mayo
1/2 cup non-fat buttermilk
1 Tbsp. Halladay's Harvest Ranch Seasoning
8 oz. large shell pasta
1 cup frozen peas
2 cups arugula
1 cup cooked chopped chicken
Blend mayo, buttermilk, and Harvest Ranch Seasoning. Chill for at least one hour. Cook pasta according to directions on package, adding in the peas during the last minute of cooking. Drain and set aside. Combine pasta, peas, chicken and arugula in a bowl. Add desired amount of dressing just before serving
1 pint light or regular sour cream
1/2 cup mayo
1 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 head romaine lettuce, chopped
2 chicken breasts, cooked and sliced
1/2 cup red onion, sliced
1/2 cup black olives, sliced
1/2 cup red kidney beans, cooked
1/2 cup corn, cooked
Combine sour cream, mayo and seasoning; toss with remaining ingredients.