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!
Rub Chicken with Halladay’s Sweet & Spicy Jerk Chicken Seasoning, and grill.
Serve grilled chicken on lettuce and greens base.
Add avocado, black beans, corn, tomatoes or toppings of choice.
Drizzle with our creamy RANCH DRESSING recipe
½ cup light or regular sour cream
½ cup light or regular mayo
1 to 2 Tbsp Halladay’s Harvest Ranch Seasoning
2 to 3 Tbsp milk
Whisk together sour cream, mayo and seasoning. Whisk in milk to reach desired consistency.
Sweet and Spicy Chicken
3 to 4 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
4 chicken leg quarters
1 Tbsp. olive oil
1 yellow onion, cut into 1/2-inch wedges
1 (28 oz.) can diced tomatoes
1 (10 oz.) box raisins
Place onions on the bottom of a slow cooker. In a skillet, cook chicken skin side down in olive oil until golden, about 4 minutes; flip and cook 2 minutes. Transfer chicken to slow cooker and top with tomatoes and raisins. Cook on low 5-6 hours or on high 3-4 hours.
4 (9 oz.) beef short ribs
2 to 3 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
1 (8-10 oz.) jar hoisin sauce
2 cups beef broth
1 (8 oz.) package egg noodles, prepared according to package directions
Preheat oven to 325˚F. In a skillet, brown ribs on all sides; transfer to a casserole dish or Dutch oven. Pour broth over ribs. Cover and bake 2 hours. Combine seasoning and hoisin sauce and pour over ribs. Cover, return to oven and bake another 20-30 minutes until tender. Serve ribs over egg noodles.
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 Seasoning
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!
1 ½ lbs jumbo shrimp
2 Tbsp. Halladay’s Sweet & Spicy Jerk Chicken Seasoning
1 lb red skinned potatoes cut in thirds
1 Tbsp. olive oil
2 ears of corn, each cut into 4 pieces
1 lemon, thinly sliced
4 Tbsp. butter
Preheat oven or grill to 425. Cut four 18” pieces of foil.
Mix all ingredients, except for the butter and lemon slices, in a bowl. Divide evenly between foil packets. Top each packet with one Tbsp. butter and lemon slices. Fold foil to secure the package. Place on grill for 15 to 20 minutes, or until cooked through.