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!
4 sweet potatoes, peeled and cut into 1” cubes
3 Tbsp olive oil
1-2 Tbsp Halladay’s Maple Bacon Dip and Seasoning Blend
Preheat oven to 375°F. Toss potatoes with olive oil and seasoning blend. Spread in single layer on cookie sheet. Roast in the oven for 30 to 35 minutes, flipping once halfway through, until potatoes are lightly browned and soft.
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!
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 Tbsp. Halladay's Sage Peppercorn Rub
2 Tbsp. Dijon mustard
2 Tbsp. maple syrup
4 bone-in, skin-on chicken breasts
1 butternut squash, peeled, seeded and cut into 1-inch pieces
8 oz. Brussels sprouts, halved
3 Tbsp. olive oil
Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.
4 (14.5 oz) cans French cut green beans.
2 (10.5 oz) cans cream of mushroom soup
1 cup milk
2 Tbsp Halladay’s Harvest Barn Maple Bacon Dip & Seasoning Blend
1 container Fried Onion Strings
Preheat oven to 350°F. Drain green beans and spread them into an 8x12” baking dish or round casserole dish.
In a separate bowl, combine the cream of mushroom soup, milk and Maple Bacon Seasoning, mix until well incorporated. Pour mixture over the top of the green beans. Add ⅓ of the fried onions, mix well.
Bake at 350°F for 25 minutes. Add the remaining onions to the top and bake for an additional 5 to 10 minutes, or until golden.