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 rotisserie chicken, deboned and diced
2 celery stalks, diced
1 cup grapes, halved or ½ cup dried cranberries
1 cup mayo
1 Tbsp Halladay’s Garlic Herb Dip and Seasoning Blend or 1 Tbsp Lemon Spinach Dip and Seasoning Blend
½ cup walnuts, chopped (optional)
Salt and pepper to taste
Combine all ingredients; let sit at least one hour before serving.
2 Tbs olive oil
2 to 3 Medium carrots, washed and cut into 1" rounds
1 White onion, finely diced
2 Celery stalks, washed and cut into 1"sections
1 Package Halladay's Bacon Cheddar Onion Seasoning
1 qt chicken stock
1 rotisserie chicken, deboned and shredded
1 (16oz) package frozen peas, defrosted
1 Pint sour cream
2 Tbs cornstarch mixed with 1/4 cup cold water
Turn instant pot to sauté setting; add olive oil and allow to get hot. Add carrots, onions, celery, and Halladay's Bacon Cheddar Onion; cook for about 5 to 10 minutes or until veggies are soft, stirring frequently. Add chicken stock and shredded chicken to the pot; set pressure cooker for 30 minutes on the soup/stew setting. When done cooking, release the pressure and carefully remove the lid.
Add defrosted frozen peas, sour cream, and cornstarch mixture to thicken. Serve immediately
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.
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.
1 Tbs garlic, finely chopped
1/2 lime, juiced
1 1/2 lbs cooked rotisserie chicken
1 green pepper, sliced
1 onion, sliced
1 Tbs Halladay's Chicken Fajita seasoning
Flour or corn tortillas
Toppings: sour cream, cheese, shredded lettuce, cilantro, ect.
Shred chicken into large pieces, marinate in garlic and lime juice. Sauté peppers, onion, and Halladay's seasoning until tender. Add chicken to vegetables, continue cooking just to warm the chicken through, about 5 minutes.
Serve with warm tortillas.