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!
3/4 cup mayo
2 tsp Halladay’s Harvest Barn Garlic Chipotle Seasoning
4 Tbsp butter, melted
Zest of 2 limes
Mix together the mayo and Garlic Chipotle seasoning to make the aioli; set aside.
Add lime zest to melted butter; brush onto shucked corn. Add salt and pepper to taste. Grill for 6 to 8 minutes, turning often until corn is tender and slightly charred. Pipe or brush aioli mixture on to corn just before serving.
1 medium sweet potato
2 Tbsp. olive oil
1 to 2 tsp. Halladay's Garlic Chipotle Seasoning
Squeeze of lemon juice
Microwave sweet potato until tender. Mash sweet potato and combine with other ingredients.
1 cup sour cream, or Greek yogurt
1 cup regular or light mayo
2 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend
2 Tbsp grated Parmesan Cheese
1 to 2 Tbsp chopped black olives, optional
Blend all ingredients and let sit at least one hour before serving.
1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix
1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)
1 medium zucchini, halved and sliced diagonally
2 Tbsp. capers/ drained and chopped
1 cup cherry tomatoes, halved
1 cup of farro
2 Tbsp. Greek Yogurt
1/2 cup of water
3 Tbsp. grated Parmesan cheese
2 Tbsp.Greek Yogurt
2 cloves of garlic minced
3 Tbsp. of olive oil
Cook farro in boiling salted water for 18 to 20 minutes and drain.
Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.
Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.
In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.
To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.
Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.
1 bag tortilla chips
1 ½ cups cooked chicken, shredded
3 cups Monterey jack cheese
1 cup black beans, drained and heated
1 ripe avocado, chunked
¾ cup salsa
1 cup Halladay’s Harvest Barn Zesty Fiesta or Garlic Chipotle Dip, prepared
Put 15 chips in small circular mounds on tinfoil. Layer and top chips with beans and chicken, then cheese. Bake at 350°F for 10 to 12 minutes or until cheese is melted. Top with avocado, salsa, and prepared dip. Serve while still warm.