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 (15 oz.) can chickpeas, drained and rinsed
1 avocado, peeled and pit removed
2 Tbsp. olive oil
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 lime, juiced
Combine all ingredients in a blender or food processor until smooth. Add water to thin, if needed.
3 leeks, washed, dark green ends removed and chopped
2 Tbsp. olive oil
1 butternut squash, peeled, seeded and cut into 1-inch pieces
4 Tbsp. Halladay's Sage Peppercorn Rub
1 parmesan rind, plus finely shredded parmesan for serving
4 Tbsp. lemon juice
3 to 4 (15 oz.) cans cannellini beans
1 (5 oz.) bag spinach
Combine first 5 ingredients in a slow cooker; add 8 cups of water. Cook on low 7-8 hours or on high 4-5 hours. Add lemon juice, beans and spinach in the last 10 minutes of cooking. Salt and pepper to taste.
1 (15 oz.) can cannellini beans, drained and rinsed
1/4 cup olive oil
Squeeze of lemon
2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning
2 Tbsp. feta or Parmesan cheese, grated (optional)
6 black olives, diced (optional)
Mash beans and combine with remaining ingredients. Let sit for a couple of hours to let flavors develop. Great with fresh veggies or pita chips.
2 Tbsp. olive oil
4 chicken leg quarters, about 1 1/2 lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into 1/2 - inch pieces
2 ribs celery, cut into 1/2 - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
1 1/2 cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs
Preheat oven to 375˚F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.
2 Tbsp olive oil
1 medium onion, chopped.
2 medium zucchinis halved and sliced.
1 cup fresh or frozen corn kernels
1 can diced tomatoes.
1 Tbsp Halladay’s Harvest Barn Garlic Chipotle Blend
2 cans black beans drained and rinsed.
8 (6”) corn tortillas
1 ½ cups shredded jack or Mexican cheese blend.
(1 lb. cooked ground turkey or beef, for the non-vegetarian version)
Preheat oven to 350°F. Heat oil in a skillet and cook onions and zucchini until soft. Add in corn, tomatoes, Halladay’s Chipotle Seasoning and beans. Cook until the liquid reduces by half. (If adding meat, add cooked ground turkey or beef to veggie mixture and simmer to combine flavors)
Coat a 9 x 13-inch pan with cooking spray. Spoon ⅓ of the vegetable mixture on the bottom of the pan, spreading evenly. Top with four tortillas. Spoon half of the remaining veggie mixture evenly atop the tortillas, then add four more tortillas. Finish off by spooning the last of the veggie mixture and sprinkling the top with shredded cheese.
Bake for approximately 30 to 35 minutes, or until hot and bubbly. Serve with sour cream, crumbled tortilla chips, avocado, scallions or your favorite toppings.