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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

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Halladay's Harvest Barn Harvest Barn Recipes Appetizers

BLT Canapes

1/2 cup sour cream

1/2 cup mayo

1 Tbsp. Halladay's Garlic Tomato Basil Seasoning

11 slices hearty white sandwich bread

Vegetable oil spray

11 slices bacon, cooked and cut into pieces

3/4 cup cherry tomatoes, thinly sliced

1/4 cup chopped basil

Combine sour cream, mayo and seasoning; chill for 2 hours.
Using a 2-inch round cutter, cut rounds out of bread slices (3 rounds per slice), avoiding crust. Spray both sides with oil and arrange on baking sheet. Broil until golden brown, about 5 minutes, flipping halfway through. Season with salt and pepper. Spread sour cream mixture evenly over 1 side of each toast, top with 1 piece of bacon and 1 slice of tomato. Sprinkle with chopped basil.

SIMILAR RECIPES

Tomato Basil Zucchini Noodle Salad

2 small zucchini spiralized

¼ cup olive oil

1 tsp Halladay's Harvest Barn Garlic Tomato Basil Seasoning

2 Tbsp Balsamic Vinegar

¼ cup black olives sliced

⅓ cup cubed feta or buffalo mozzarella cheese

½ cup cherry tomatoes quartered

Combine olive oil, seasoning and vinegar. Let sit at least 15 minutes to hydrate herbs. Blend all ingredients together. If this salad is made a couple hours ahead the zucchini soaks up the flavor of the dressing and the other ingredients.

Creamy Tomato Basil Dressing

1 pint light or regular sour cream

2 Tbsp. red wine vinegar

1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Whisk together ingredients.

Chicken and Farro with Blistered Tomato Sauce

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.

Caramelized Onion & Bacon Empanadas

1 medium onion, sliced

2 Tbsp. olive oil

3 oz. cream cheese, softened

3/4 cup sour cream

1/2 cup mayo

2 Tbsp. Halladays Caramelized Onion Farmhouse Artisan Dip

1 cup shredded mozzarella

3 pieces cooked bacon, crisp and crumbled

1 cup cooked chicken, chopped (if desired)

2 pie crust dough rounds (refrigerated or Jiffy Mix works well)

Preheat oven to 425˚F. Saute onions in oil until caramelized. Combine cream cheese, sour cream, mayo, seasoning and mozzarella. Fold in onions, bacon, and chicken. Roll out crust and cut into 3-inch circles. Fill each circle with 2 tsp. of mix in. Moisten edges of dough with water, fold in half and crimp edges with a fork. Bake until golden brown, about 20-25 minutes, flipping once half way through. Let cool 5 minutes before serving.

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