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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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Garlic Rosemary Balsamic Meatballs

2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning

3 Tbsp. hot water

1 lb. ground beef

1 egg

1/4 cup of bread crumbs

1/8 tsp of salt

2 Tbsp. olive oil

1/2 cup of balsamic vinegar

Add Halladay's Seasoning to hot water and let hydrate for several minutes. Combine the hydrated seasoning with the ground beef, egg and breadcrumbs. Form into desired sized meatballs.

Heat the olive oil in a skillet over medium/high heat. Brown the meatballs on all sides, until the meatballs are about half cooked through. Add balsamic vinegar to the meatballs and cook on med/high heat until the meatballs are caramelized and cooked through.

SIMILAR RECIPES

Rosemary & Garlic Roasted Almonds

2 cups raw almonds

1 Tbsp. butter, melted

1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1/2 tsp. salt

Preheat oven to 350˚F. Arrange almonds in a single layer on a baking sheet. Bake 5 minutes, stir and bake another 3-5 minutes, until lightly toasted, being careful not to burn. Combine butter, seasoning and salt; toss with almonds while still hot. Serve warm.

Brussel Sprouts with Italian Balsamic Glaze

1 lb. Brussels sprouts, trimmed of ends and halved

3 Tbsp. olive oil

1/2 cup balsamic vinegar

1 tsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 400˚F. Toss Brussels sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.

Balsamic Chuck Roast

1 package Halladay's Garlic Tomato Basil Seasoning

3 lbs. boneless beef chuck roast

2 Tbsp. olive oil

1 onion, sliced

1 cup red wine

1/3 cup balsamic vinegar

1 (14.5 oz.) can beef broth

1 small bag baby carrots

2 medium potatoes, cut into 1-inch pieces

1 (14.5 oz.) can crushed tomatoes

3 Tbsp. cornstarch

Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with ¼ cup cold water and add 15 minutes before cooking is complete.

Family-Style Meatball Fondue

1 small zucchini, shredded

1 lb. ground turkey

1/2 cup onion, finely diced

1 egg

1 Tbsp. olive oil

8 oz. mushrooms, finely diced

2 to 3 Tbsp. Halladay's Garlic Tomato Basil Seasoning

2 cups marinara sauce added to 1/4 cup water

1 cup mozzarella, shredded

Baguette or bread of choice, thinly sliced and toasted

Preheat oven to 400˚F. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.

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