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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

Garlic Parmesan Chicken Tenders

1 lb chicken tenders

2 Tbsp. Halladay’s Garlic Parmesan Dip and Seasoning Blend

2 eggs, well beaten

½ cup Panko crumbs

Preheat air fryer to 400°F. Prepare to dredge chicken by adding Garlic Parmesan Seasoning, eggs, and panko crumbs to their own plates or shallow dishes.

Dip chicken into Garlic Parmesan seasoning, then egg mixture, then panko crumbs, make sure to cover both sides.

Place tenders into the air fryer basket in a single layer; spray the top with some cooking spray. Fry for 7 minutes, then flip over. Spray the tops again and fry for another 6 minutes, or until golden brown. Serve with your favorite dipping sauce.

SIMILAR RECIPES

Garlic Parmesan Antipasto Salad

1 lb rotini or bow tie pasta

½ lb salami, chopped

1 can artichoke hearts, quartered

2 cups cherry tomatoes, halved

1 cup kalamata or black olives, pitted and halved

½ lb provolone cheese, sliced and chopped

½ red onion, thinly sliced

½ cup grated parmesan cheese, optional

For the vinaigrette:

1 cup olive oil

½ cup red wine vinegar

2 Tbsp Halladay’s Garlic Parmesan Dip and Seasoning Blend

Cook the pasta; set aside to cool. Make the vinaigrette while the pasta cooks.

Once pasta is cooled, add to a large bowl along with the rest of the ingredients. Add salt & pepper to taste. Serve immediately, or chill before serving. Toss with Parmesan cheese before serving, if desired.

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.

Garlic Parmesan Dip

1 cup sour cream, or Greek yogurt

1 cup regular or light mayo

2 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend

2 Tbsp grated Parmesan Cheese

1 to 2 Tbsp chopped black olives, optional

Blend all ingredients and let sit at least one hour before serving.

Smashed Chicken Caesar Tacos

1 cup Greek yogurt

4 Tbsp. Halladay’s Garlic Parmesan Dip & Seasoning Blend, divided

Juice of one lemon

1 Tbsp. capers, drained and rinsed

1 Tbsp. olive oil

3 cups chopped romaine lettuce

1 lb. ground chicken

6 to 8 small sandwich wraps or soft taco shells

Olive oil, for cooking

Grated parmesan cheese, optional

Make the dressing by combining the Greek yogurt, 2 Tbsp Garlic Parmesan Seasoning (reserving the rest for later), lemon juice, capers and olive oil; mix until smooth and creamy.

In a small bowl combine lettuce with desired amount of dressing, toss to coat.
Mix ground chicken with remaining 2 Tbsp. Garlic Parmesan Seasoning. Spread the chicken mixture across the tortillas or wraps in a thin layer.

Heat a skillet over high heat and add a drizzle of oil. Place each tortilla or wrap, chicken side down, into the pan. Use a spatula to press it firmly down and cook for 2 to 5 minutes. Flip and cook for another minute or two to brown the other side.
Remove from pan; add a drizzle of the dressing on the chicken, then top with the lettuce mixture. Add a sprinkle of parmesan cheese, if desired. Serve immediately.

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