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Halladay's Harvest Barn

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!
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RECIPES

WHOLESALE FUNDRAISERS FAIRS AND FESTIVALS BLOG

Halladay's Harvest Barn Harvest Barn Recipes Soups & Salads

Rotisserie Chicken Fajitas

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.

SIMILAR RECIPES

Best Chicken Salad

1 rotisserie chicken, cooked, de-boned and shredded

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

1/2 lemon, juiced

2 ribs celery, finely chopped

3/4 cup mayo

Combine ingredients; salt and pepper to taste

Chicken Fajitas

1 Tbs garlic chopped

1/2 lemon or lime juiced

2 Tbs garlic oil

1 1/2 lbs chicken breast cubed

1 red pepper, diced

1 yellow pepper, diced

1 Tbs Halladay's Garlic Chipotle seasoning

4 oz cream cheese

1/2 cup salsa

1/4 cup water

Flour or wheat tortillas

Desired toppings, such as sour cream, shredded cheese, shredded lettuce, etc.

Marinate chicken for 20 min with chopped garlic and citrus juice. Heat 1 Tbs garlic oil in skillet and sauté chicken until cooked through, set aside. Sauté peppers in remaining garlic oil until tender. Add Garlic Chipotle seasoning, cream cheese, salsa and water. Cook on low until thickened.
Add chicken to mixture and continue cooking for 5 minutes.

Serve with warm tortillas. For a full meal, serve with Spanish rice and beans.

Garlic Rosemary Roasted Chicken

1 (4-5lb) whole chicken, rinsed and patted dry

2/4 Tbs butter, softened

1 Tbs olive oil

1 lb carrots, cut into 3-inch pieces

4-5 red potatoes quartered

1 onion, roughly chopped

2-3 Tbs Halladay's Garlic Rosemary Roasted Chicken

1/2 cup white wine, chicken stock or water

Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper; place in roasting pan. Mix half the seasoning with butter and rub over and under chicken skin. In a large bowl, combine olive oil, vegetables, remaining seasoning and white wine; blend well scatter around chicken.

Roast until chicken is golden brown, about 1-1 ½ hours, basting occasionally.

Easy Chicken Cassoulet

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.

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