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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

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.

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.

Chicken and Asparagus Saute

1 cup Greek yogurt

1 to 2 Tbsp. Halladay's Lemon Spinach Seasoning

1/4 cup olive oil

2 lbs. boneless, skinless chicken breasts, split horizontally

1 lb. asparagus, thinly sliced on an angle

3 Tbsp. capers with brine

Combine yogurt and seasoning; set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.

Chicken Soup Starter

2 Tbsp Halladay’s Harvest Barn Chardonnay or Garlic Herb Blend

2 Tbsp butter or oil

1 onion, chopped

3 celery stalks, cut in slices

3 carrots, peeled and thinly sliced

8 cups chicken stock or water

2 bay leaves

2 lbs bone in chicken thighs

¾ cups rice or orzo

Sauté onions, carrots, and celery in butter or olive oil for about 3 to 4 minutes. Add seasoning, chicken stock or water and chicken thighs. Cook over medium heat for about 1 hour, or until the chicken is done. Remove chicken, shred chicken off the bone when it is cool enough, then add it back to the soup.

At this point add ¾ cup of rice or orzo, cook until done according to package directions. If you are adding noodles or pasta, cook them in a separate pot and add as you serve the soup. Orzo can also be done on in a separate pot.

Prosciutto-Wrapped Stuffed Chicken

4 boneless skinless chicken breasts, butterflied and pounded thin

3 Tbsp. olive oil

4 cups baby spinach, wilted and finely chopped

1/2 cup drained ricotta cheese

1/2 cup parmesan cheese, finely grated

1 Tbsp. Halladay's Lemon Spinach Seasoning

8 slices of prosciutto, thinly sliced

1 lemon, halved

Position a rack in center of oven; preheat to 350˚F. Season chicken with salt and pepper. Combine spinach, cheeses and seasoning; spread mixture on one side of each chicken breast. Fold chicken over filling to cover. Wrap each breast with 2 slices prosciutto. In large oven-proof skillet, heat 2 Tbsp. olive oil over medium high heat. Add chicken and cook prosciutto is browned, about 3 minutes on each side. Transfer skillet to oven and bake until chicken is cooked through, about 12 minutes. Half way through cooking, add lemon halves cut side down.

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