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 steak, cut into 1" cubes
1 Tbs olive oil
1 Tbs Halladay's Scampi seasoning
Preheat Air fryer to 400 degrees. Combine all ingredients together in a resealable bag. Let marinate for at least one hour.
Place steak on grill pan and cook, flipping once halfway through, for about 5 minutes or until desired doneness.
4 sweet potatoes, peeled and cut into 1” cubes
3 Tbsp olive oil
1-2 Tbsp Halladay’s Maple Bacon Dip and Seasoning Blend
Preheat oven to 375°F. Toss potatoes with olive oil and seasoning blend. Spread in single layer on cookie sheet. Roast in the oven for 30 to 35 minutes, flipping once halfway through, until potatoes are lightly browned and soft.
1 lb (20-25) shrimp, peeled and deveined (or chicken cut into 1-inch cubes)
1 (20 oz) can pineapple chunks
2 Tbsp Halladay’s Sweet & Spicy Jerk Chicken
¼ cup olive oil, or other neutral oil
Wooden skewers soaked in water for at least 30 minutes, or reusable metal skewers
Mix Halladay’s Sweet and Spicy Jerk Seasoning olive oil, marinade shrimp or chicken for at least 30 minutes, up to 2 hours.
Add marinated shrimp or chicken and pineapple chunks to skewers, alternating between the two.
Grill over medium-high heat for 2-3 minutes on each side, until the shrimp is pink and no longer translucent. If using chicken, cook until no longer pink in the middle. Serve immediately and enjoy!
4-6 medium red potatoes, with skin left on
2 Tbs olive oil
2 Tbs Halladay's Roasted Garlic Rosemary (hydrated in 25 Tbs of hot water)
Microwave potatoes until slightly soft then cut into small cubes. Sauté cubed potatoes in olive oil and Halladay's blend until nicely browned.
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.