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!
For kebabs:
Grapes
2 bananas, sliced
Lemon juice
Strawberries
Toss bananas with lemon juice to prevent browning. Thread grape on toothpick, add banana slice and top with strawberry for Grinch's hat.
For dip:
1 cup Greek yogurt
1 cup Cool Whip
2 Tbsp. Halladay's Double Chocolate, Key Lime or Strawberry Cheesecake
Combine all ingredients. Fold mixture into small bowl and surround with fruit skewers.
1 ½ cups orzo
¼ tsp salt
3 Tbsp butter
3 Tbsp olive oil
2 Tbsp Halladay’s Garlic Parmesan Dip and Seasoning Blend
1 lb. shrimp
Juice and zest of one large lemon
½ cup grated parmesan cheese, optional
Salt and pepper to taste
Cook orzo in salted boiling water according to package directions. Drain and set aside.
Melt butter in a large skillet over medium heat. Add olive oil, Garlic Parmesan Seasoning and shrimp; cook shrimp for 2 to 5 minutes, until pink and opaque.
Add lemon juice and zest to the cooked and drained orzo. Stir in grated parmesan cheese, if desired, then salt and pepper to taste. Add cooked shrimp and serve.
Try adding peas, lightly steamed broccoli, asparagus, or other veggies of choice for different variations.
1 lb chicken tenders
¼ cup white wine
¼ cup chicken stock
1 Tbsp Halladay’s Lemon Spinach Dip & Seasoning Blend
Salt & pepper, to taste
½ cup flour
1 Tbsp butter
1 Tbsp olive oil
1 lemon, thinly sliced
1 package fresh spinach
Combine white wine, chicken stock, and Halladay’s Lemon Spinach seasoning. Set aside.
Pat chicken tenders then season with salt and pepper. Dredge chicken in flour.
Heat olive oil and butter in a large sauté pan over medium-high heat. Cook tenders for approximately 2 to 3 minutes per side.
Add lemon slices and half of the seasoned wine & chicken stock mixture from step one to the chicken in the pan, cook for 1 to 2 more minutes or until chicken reaches a temperature of 165°F.
Remove chicken & lemons from the pan; set aside. Add the rest of the wine & stock mixture and spinach to the same pan. Cover and cook for 1 to 2 minutes, just until the spinach is slightly wilted. Add the chicken back to the pan, give a gentle stir; serve and enjoy!
1 package Halladay’s Lemon Drop Cheesecake Mix
1 (8 oz.) package cream cheese, softened
1 (8 oz.) container Cool Whip or 1-pint heavy cream, whipped
½ cup strawberries, chopped
1 Tbsp Strawberry jam
Combine cheesecake mix with softened cream cheese. Gently fold in Cool Whip or freshly whipped cream. Combine chopped strawberries with jam, set some aside for garnish, add the rest to cheesecake mix and gently mix together. Pour cheesecake mix into a bowl and chill for at least 30 minutes. Garnish with remaining strawberry mixture before serving.
1 lb salmon
2 Tbsp butter, melted
1 Tbsp Halladay's Lemon Spinach Seasoning
1 generous squeeze of lemon juice
1 to 2 Tbsp capers
Preheat air fryer to 425°F. Rinse and pat salmon dry; place on air fryer tray. Mix melted butter with Halladay's seasoning, lemon juice, and capers. Top the salmon with the mixture. Cook for about 8-10 minutes, or until internal temperature reaches 120-125°F.