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Halladay's Harvest Barn

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!
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RECIPES

WHOLESALE FUNDRAISERS FAIRS AND FESTIVALS BLOG

Halladay's Harvest Barn Harvest Barn Recipes Main Courses

BBQ Chicken Grill Packets

1 lb boneless chicken breasts or thighs, cubed.

1 red onion roughly chopped.

1 red

1 Package Halladay’s Barbecue Rub for Chicken & Ribs

Shredded cheese, optional

Evenly coat chicken with BBQ Seasoning, cover and let sit in your cooler to marinate. Prepare four tin foil packets. Combine the chicken with peppers and onions and add ¼ of the mixture to each piece of tinfoil. Add 2 to 3 pieces of corn, sprinkle with salt and pepper. Seal up foil packets and cook over medium heat coals for 15 to 25 minutes. Open carefully, sprinkle with shredded cheese if desired, and enjoy!

SIMILAR RECIPES

Caribbean Chicken

1 (20 oz.) can pineapple chunks in juice, drained and chopped

1/2 small red onion, chopped

1/4 cup cilantro, chopped

1 red bell pepper, chopped

2 lbs. boneless, skinless chicken thighs

3 to 4 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning

1 Tbsp. olive oil

Combine pineapple, onion and cilantro; set aside. Rub chicken with seasoning. Grill chicken or cook in a skillet with olive oil. Serve with pineapple mixture and rice and beans, if desired.

Garlic Rosemary Instant Pot Chicken

2 Tbs olive oil divided

1 yellow onion, halved and sliced

6 chicken thighs

1 lb carrots cut into large cubes

3/4 lb red potatoes, cubed

1 Tbs Halladay's Roasted Garlic Rosemary

1 cup white wine

2 cups chicken stock

Heat 1 Tbs olive oil in a saute pan, cook onions until lightly browned. Season chicken thighs with salt and pepper, cook on all sides in 1 Tbs olive oil until lightly browned. Add chicken, onion, and remaining ingredients to your instant pot.

Cook 30 minutes; naturally releasing pressure when cooking completes.

Chicken & Leek Stew

1 Tbs olive oil

1 lb boneless, skinless chicken thighs

2 carrots, chopped

2 stalks celery, chopped

1 yellow onion

1 bunch leeks. chopped

1 package Halladay's Chardonnay seasoning

6 cups chicken stock

1 pint half and half

salt and pepper, to taste

Heat olive oil in a skillet over medium-high heat. Add chicken browning for about 2-3 minutes per side. Remove the chicken and set aside. Add the carrots, celery, onion, and leeks; sauté until just tender, about 5 minutes. Place all ingredients in your Instant Pot for 45 minutes on the pressure cooker setting, let pressure release naturally.

Garlic Rosemary Roasted Chicken

1 (4-5lb) whole chicken, rinsed and patted dry

2/4 Tbs butter, softened

1 Tbs olive oil

1 lb carrots, cut into 3-inch pieces

4-5 red potatoes quartered

1 onion, roughly chopped

2-3 Tbs Halladay's Garlic Rosemary Roasted Chicken

1/2 cup white wine, chicken stock or water

Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper; place in roasting pan. Mix half the seasoning with butter and rub over and under chicken skin. In a large bowl, combine olive oil, vegetables, remaining seasoning and white wine; blend well scatter around chicken.

Roast until chicken is golden brown, about 1-1 ½ hours, basting occasionally.

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