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 lb chicken tenders
1 cup buttermilk
1 cup panko crumbs
1 to 2 of Halladay's Dip Seasoning of choice
Preheat air fryer to 360 degrees
Let chicken soak in buttermilk at least 1 hour or overnight
Mix panko with Halladay's Seasoning of choice
Place in a resealable bag
Remove and drain chicken from buttermilk
Add chicken to the bag of crumbs shaking to coat
Lay in single layer in air fryer, spray with cooking spray if desired
Cook for about 10 min.
1 lb chicken tenders
¼ cup flour
2 eggs
1 Tbsp Halladay’s Garlic Chipotle Dip & Seasoning Blend
1 cup plain bread crumbs
½ cup cooking oil
½ cup shredded cheddar cheese
½ cup salsa
Sour cream, for garnish
Beat together the eggs with the Halladay’s Garlic Chipotle seasoning. Set aside. Add flour to a shallow dish. Add bread crumbs to a separate shallow dish.
Coat tenders first in the flour, then the seasoned egg mixture, then the bread crumbs.
Heat oil over medium high heat. Fry tenders in oil, approximately 3 to 4 minutes per side. Top the chicken with cheddar cheese, cover until cheese is melted. Top with salsa and a dab of sour cream if desired. Serve with salad or rice and beans.
2 Tbsp. oil
1 cup Monterey Jack cheese
4 Tbsp. cilantro, chopped
2 Tbsp. Halladay's Maple Habanero Seasoning
12 4-inch corn tortillas
2 cups chicken, cooked and shredded
Preheat oven to 350˚F. Heat oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften to make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm. Combine cheese, cilantro and seasoning. Divide cheese and chicken evenly among tortillas. Roll up each tortilla and place seam side down in a greased baking sheet. Bake until crisp and slightly browned, about 15-20 minutes. Serve with Maple Habanero Dip, optional. One package of Maple Habanero Seasoning will yield enough for the above recipe as well as a batch of dip, if desired.
2 Tbsp. butter
2 Tbsp. Halladay's Classic Alfredo Seasoning
4 oz. cream cheese, softened
1/2 cup sour cream
1/4 cup mayo
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese
1 cup of shredded cooked chicken
Melt butter, add Seafood Alfredo blend to hydrate and let sit for at least 10 minutes. Combine melted butter mixture with softened cream cheese, sour cream and mayo. Fold in the chicken, mozzarella and Parmesan cheese. Pour into decorative pie plate or oven proof dish. Bake at 350˚F for 20 to 25 minutes, or until hot and bubbly. Broil for an additional 2 to 3 minutes to brown, if desired. Garnish with chopped cherry tomatoes before serving, optional.
1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix
1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)
1 medium zucchini, halved and sliced diagonally
2 Tbsp. capers/ drained and chopped
1 cup cherry tomatoes, halved
1 cup of farro
2 Tbsp. Greek Yogurt
1/2 cup of water
3 Tbsp. grated Parmesan cheese
2 Tbsp.Greek Yogurt
2 cloves of garlic minced
3 Tbsp. of olive oil
Cook farro in boiling salted water for 18 to 20 minutes and drain.
Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.
Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.
In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.
To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.
Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.