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 1/2 Tbsp. Halladay's Zesty Fiesta Dip and Seasoning Blend
1 (16 oz.) can refried black beans
1/2 cup salsa
2 tsp. lemon juice
1 tsp. water
Combine all ingredients in a blender or food processor until smooth; salt and pepper to taste.
4 chicken breasts or thighs 7-8 oz each
1 Tbsp Halladays Harvest Barn Zesty Fiesta Dip & Seasoning Blend
15 oz can black beans, drained and rinsed
2 cups of whole kernel corn
1 cup of diced peppers
3/4 cup of salsa
1/2 cup of Monterey Jack or Mexican Cheese
Cilantro, Jalapenos or the garnish of your choice
Preheat Grill to Medium Heat. Place 4 large pieces of foil out and spray with cooking spray. Place a chicken piece on each piece of foil and season with Zesty Fiesta seasoning and salt and pepper to taste. Mix corn, beans and peppers together and top chicken with mixture. Fold in the ends to seal packets. Place packets on the grill, vegetable side down and grill for 10 minutes. Flip packets over and grill for 10 to 12 more minutes, until the chicken Is cooked through. Remove packets from the grill and carefully open foil and top with cheese. Loosely close the foil for a couple minutes to allow the cheese to melt.
1 (4 lb) spaghetti squash
2 Tbsp olive oil
1 red bell pepper, diced.
1 med yellow onion, diced.
½ lb ground beef (or ground turkey)
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can diced tomatoes
1 cup frozen corn kernels
2 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend
¼ cup minced cilantro, optional
Salt and pepper to taste
1 cup shredded jack cheese
Basic Spaghetti Squash Cooking Directions:
Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.
Add olive oil to a skillet and heat until hot, add onions and bell peppers and sauté until soft. Add the ground beef or turkey and cook until done. Drain any excess fat. Add the black beans, tomatoes, corn and Zesty Fiesta seasoning; cook until heated through.
Scoop out the spaghetti squash flesh from the shell. Mix with the meat and vegetable mixture. Add salt and pepper to taste. Stuff the empty shells with the filling and top with cheese. Place in a hot oven for 15 to 20 minutes to heat through and melt the cheese.
Filling ingredients
1 Tbsp olive oil
1 (15 oz) can low sodium refried black beans
1 Tbsp lime juice
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend
Topping ingredients
¼ cup chopped tomatoes
¼ cup diced red onions
¼ cup cotija or cheddar cheese
2 Tbsp diced pickled jalapenos
2 Tbsp chopped fresh cilantro
Heat olive oil in skillet over medium heat. Add beans, lime juice, and Zesty Fiesta Seasoning and cook until heated through. Fold mixture into pie plate or shallow serving dish. Top with remaining ingredients and serve.
1 cup sour cream
1/4 cup mayo
1 Tbsp. Halladay's Zesty Fiesta or Garlic Chipotle Seasoning
1 cup shredded cheddar cheese, divided
1 cup black beans, rinsed and drained
Tostitos Scoops
Preheat oven to 350°F. Combine sour cream, mayo, and seasoning of choice. Fold in beans and ¾ cups of the shredded cheddar cheese. Put a heaping teaspoon of the dip mixture into a Tostitos Scoop chip; continue filling scoop chips until dip mixture is used up. Sprinkle the remaining cheese on top of each chip. Place on a cookie sheet and bake for about 10 to 12 minutes, or until hot and bubbly. Serve warm or at room temperature.