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MAIN COURSES

Dijon-Herb Crusted Salmon

2 6 oz. salmon fillets skinned
½ cup whole wheat panko crumbs
1 Tbs. canola oil
2 Tbs. plain Greek yogurt
2 Tbs. Halladay’s Dilly Fish Seafood Seasoning
1 tsp. red wine vinegar

Preheat oven to 450°F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet. Season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.

Scampi Salmon

1 lb. salmon
1 Tbs. Halladay’s Scampi Bistro Pasta Seasoning, hydrated in 2 Tbs. hot water
1 Tbs. lemon juice
¼ cup unsalted butter, melted

Preheat oven to 375°F. Line baking sheet with foil and place salmon in the middle. Whisk butter, seasoning and lemon together and pour over fish. Fold sides of foil over to form a packet. Bake 15 to 20 minutes. Great served over pasta or zucchini noodles.

Salmon and Summer Veggies in Foil

1 Roma tomato, diced
2 small zucchinis, sliced
1 lb. salmon fillet
1 ½ Tbs. lemon juice
2 Tbs. olive oil
2 Tbs. Halladay’s Dilly Herb or Chardonnay Seasoning

Preheat oven to 400°F. Toss zucchini with 1 Tbs. olive oil and 1 Tbs. of seasoning. Salt and pepper to taste. Arrange zucchini on a foil lined baking sheet. Place salmon on top of zucchini. Top with remaining oil, seasoning and tomatoes. Fold sides of foil over to form a packet. Bake 15 to 20 minutes.

Maple Dijon Ham Glaze

Maple Dijon Ham Glaze

1 package Halladay’s Sea Salted Caramel Cheesecake or ½ cup Caramel Apple Dip
½ cup maple syrup
2 Tbs. whole grain Dijon mustard
¼ teaspoon cinnamon
¼ teaspoon nutmeg

In a sauce pan, combine all ingredients and whisk over medium heat until well blended. Bring to a light simmer for 2 minutes; remove from heat. Use as a glaze on ham.

Buffalo Chicken Pinwheels

1 lb. chicken breasts, cooked and shredded
1 (8 oz.) bar cream cheese, softened
½ cup mayo
1 cup cheddar or Colby-Jack cheese, shredded
1 to 2 Tbsp. Halladay’s Buffalo Chicken & Blue Cheese Seasoning
5 large flour tortillas

Beat cream cheese on low. Add mayo and seasoning. Blend in chicken and shredded cheese. Divide mixture between wraps and spread to edges. Wrap tightly in saran wrap until just before serving. When ready to serve, cut into slices.

Easy Healthy Bolognese

Easy Healthy Bolognese

1 small onion, diced
1 lb. ground lean turkey
½ package Halladay’s Classic Meat Sauce Bistro Pasta Seasoning
1 jar low-sodium marinara sauce
1 spaghetti squash, halved and seeds removed

In a medium skillet, cook onion until soft. Add turkey and seasoning; cook until browned. Add marinara. Simmer until sauce is thick, 15-20 minutes. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

Leftover Turkey Pot Pie

Leftover Turkey Pot Pie

1 package Halladay’s Corn Chowder Soup
3 cups water
1 cup half & half
2 Tbsp. butter
1 ½ cups frozen peas and carrot vegetable mix
2 cups of chopped cooked turkey
prepared pie shell*

Preheat oven to 400˚F. Combine soup mix and water in small sauce pan and bring to slight boil. Reduce heat; simmer 20 minutes. Add half & half, butter, veggies and turkey. Simmer another 5 minutes; salt and pepper to taste. Pour into prepared pie shell in deep dish pie plate. Top with crust and crimp edges; poke with knife to vent. Bake 30 minutes, or until crust is golden brown. Let sit 10 minutes before serving.

*Can also be prepared with just a top crust or a puff pastry top.

Roasted Red Pepper Hummus Wrap

1 package plain or flavored wraps
1 (8 oz.) containers plain hummus
1 Tbsp. Halladay’s Roasted Red Pepper Seasoning
Cooked chicken, shredded
Jalapeno cheddar or other sliced cheese
Desired toppings such as cucumber, tomato and lettuce

Combine hummus and seasoning. Divide mixture between wraps and spread to edges. Top with chicken, cheese and toppings; wrap tightly.

Pinwheel Sandwiches

1 package plain or flavored wraps
2 (8 oz.) bars cream cheese, softened
2 Tbsp. Halladay’s Harvest Ranch Seasoning
2 Tbsp. chives or scallions, chopped (optional)
Shredded basil or spinach (optional)
1/2 lbs. ham, thinly sliced
Cheddar or other sliced cheese

Combine cream cheese, seasoning and herbs. Divide mixture between wraps, and spread to edges; top with ham and cheese. Wrap tightly in saran wrap until just before serving. When ready to serve, cut into slices.

Cheddar Ale Sauce

½ cup sour cream
½ cup mayo
1-2 Tbsp. Halladay’s Cheddar Ale Seasoning
1 Tbsp. Dijon mustard

Combine ingredients and chill for at least 30 minutes before serving. Great topping for baked ham or sandwhiches

Carb-Free Turkey Bolognese with Spaghetti Squash

1 medium onion, diced
1 lb. ground turkey
1 package Halladay’s Classic Meat Sauce Bistro Pasta Seasoning
1 (28 oz.) can crushed tomatoes
½ cup non-fat half & half, optional
1 spaghetti squash, halved and seeds removed

In a medium skillet, cook onion until soft. Add turkey and seasoning; cook until browned. Add tomatoes, bring to a boil. Reduce heat to low and simmer until sauce is thick, about 30 minutes. Add half & half, if desired. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

Parmesan Crusted Fish

Parmesan Crusted Fish

4 (4 oz.) pieces Flounder or Sole
½ cup Corn Flakes, crushed
1 Tbsp. parmesan cheese, grated
1 Tbsp. Halladay's Chardonnay Seasoning
1 Tbsp. butter, melted
¼ tsp black pepper

Preheat oven to 450°F. Place fish on a baking dish sprayed with nonstick spray. Combine Corn Flakes, cheese, seasoning and butter; sprinkle mixture over fish. Bake until fish flakes easily.

Chipotle Lime Sauce

Chipotle Lime Sauce

1 bunch cilantro or 2 Tbsp. cilantro paste
4 cloves garlic
¼ cup olive oil
½ cup honey or corn syrup
2 Tbsp. Halladay's Garlic Chipotle Seasoning
2 limes, juiced

Combine all ingredients in blender; mix on low speed until well combined. Great compliment for chicken, pork and beef, or use as a salad dressing. Yields about 1 ½ cups.

Shrimp & Spinach Scampi

Shrimp & Spinach Scampi

2 Tbsp. olive oil
1 lb. raw shelled shrimp
1 (12 oz.) can anchovies
2 Tbsp. capers
1-2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1 bag baby or regular spinach
½ -1 cup half & half or heavy cream

Heat oil in a medium saucepan. Add shrimp, anchovies, capers and seasoning. Sauté until flavors are blended, about 3 minutes. Add cream and simmer until heated. Add spinach, cover and cook until wilted. Serve over pasta, rice or couscous.

Chipotle Alfredo

Chipotle Alfredo

4 Tbsp. butter
½ cup half & half or heavy cream
2 Tbsp. Halladay's Garlic Chipotle Seasoning
1 cup parmesan cheese, grated
1 lb. fettuccine pasta, cooked and drained
Chicken, cooked and sliced (optional)

Melt butter in a medium saucepan. Add cream and seasoning; bring to a slight boil. Cook until reduced slightly, about 5 minutes. Add half of the parmesan and pasta; toss to combine thoroughly. Season with salt and pepper to taste. Top with remaining parmesan and chicken.

Garlic & Rosemary Turkey Burgers

Garlic & Rosemary Turkey Burgers

1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
½ cup mushrooms, chopped
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend

Preheat oven to 350°F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Bacon Ranch Chicken

Bacon Ranch Chicken

2 lbs. chicken breast
4 strips bacon, cooked and chopped
1 packet Halladay's Harvest Ranch Seasoning
2 (10.75 oz.) cans condensed cream of chicken soup
2 cup sour cream

Preheat oven to 350°F. In a skillet, brown outside of chicken; transfer to a baking dish. Combine remaining ingredients and pour over chicken. Bake until chicken is cooked through, about 20 minutes. Serve over pasta or rice.

Creamy Baked Scallops

Creamy Baked Scallops

1 lb. scallops
1 cup mozzarella cheese, shredded
½ cup mayo
1 (8 oz.) can clams, drained
3 Tbsp. Halladay's Lobster Bisque Seasoning

Preheat oven to 350°F. Place scallops in an even layer in a baking dish. Combine remaining ingredients and pour over scallops. Bake for 15 minutes, then broil until golden brown, about 3-5 minutes.

Lemon Parmesan Fish

Lemon Parmesan Fish

½ cup Corn Flakes cereal, crushed
1 Tbsp. parmesan cheese, grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. butter, melted
¼ tsp. pepper
4 (4 oz.) pieces flounder or sole

Preheat oven to 450°F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.

Filet of Sole Florentine

Filet of Sole Florentine

1 lb. sole
1 (16 oz.) package frozen spinach, thawed
½ cup feta cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning, divided
2 Tbsp. butter, melted
1 Tbsp. parmesan cheese, grated
1 Tbsp. panko breadcrumbs

Preheat oven to 350 °F. Rinse fish and pat dry. Combine spinach, feta and half the seasoning; spread on fish and roll up. Place fish seam-side down on oiled baking dish. Drizzle butter over fish and sprinkle with parmesan and breadcrumbs. Bake until cooked through, about 20-25 minutes.

Tortellini with Mushrooms

Tortellini with Mushrooms

1 (1 lb.) package tortellini of choice
1 clove garlic, minced
5 oz. portabella or white mushrooms, sliced
1 Tbsp. butter
1-2 Tbsp. Halladay's Italian Mushroom Seasoning
1 cup half & half or heavy cream
2 Tbsp. parmesan cheese, grated

Cook tortellini until al dente. Meanwhile, sauté mushrooms and garlic in butter until tender, about 5 minutes. Add seasoning, cream and cheese and simmer until thickened; toss with tortellini.

Turkey Burgers with Carrot & Zucchini

Turkey Burgers with Carrot & Zucchini

1 lb. ground turkey
1 carrot, shredded
1 small zucchini, shredded
1 Tbsp. Halladay's Italian Mushroom or Garlic Tomato Basil Seasoning

Preheat oven to 350°F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Horseradish Sandwich Spread

½ cup light or regular sour cream
½ cup light or regular mayo
1 Tbsp. Dijon mustard
1 Tbsp. Halladay's Horseradish Seasoning

Combine all ingredients. Use to top favorite sandwich.

Chipotle Barbecue Glaze

Chipotle Barbecue Glaze

1 cup barbecue sauce
1 Tbsp. Halladay's Garlic Chipotle Seasoning
2 Tbsp. orange juice
1-2 Tbsp. maple syrup, optional

Whisk together ingredients. Brush on favorite meat.

Chipotle Barbecue Rub

Chipotle Barbecue Rub

1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 Tbsp. Halladay's Farmhouse Five Onion Seasoning
½ cup brown sugar
2 Tbsp. Salt

Combine all ingredients. Rub desired amount on favorite meat.

Dilly Glaze

Dilly Glaze

1-2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning
2 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. balsamic vinegar or lemon juice
Meat of choice

Whisk together seasoning, oil, honey and vinegar. Cook meat until almost done; in the last five minutes of cooking, pour mixture over desired meat.

Artichoke Herbed Chicken

Artichoke Herbed Chicken

2 Tbsp. Halladay's Chardonnay Seasoning
6 boneless chicken breasts
2 Tbsp. olive oil
1 (14.5 oz.) can marinated artichoke hearts, drained (reserve) and sliced
1 (10.5 oz.) can cream of chicken soup
½ cup light or regular sour cream
¼ cup Dijon mustard
1 cup parmesan cheese, grated

Preheat oven to 350°F. Season chicken with salt and pepper; sprinkle with Chardonnay seasoning. Heat oil in skillet. Brown chicken on each side, about 3 minutes. Place chicken in a 9x13-inch baking dish. Cover chicken with artichoke hearts. Whisk together soup, sour cream, mustard and reserved artichoke marinade; pour over chicken. Sprinkle with cheese. Bake about 30 minutes, until cheese is melted and sauce is bubbly.

Roast Beef & Boursin Sandwich

1 (8 oz.) bar cream cheese
1 Tbsp. Halladay's Boursin Seasoning
Thinly-sliced roast beef
French baguette

Combine cream cheese and seasoning. But baguette lengthwise and pile on desired amount of roast beef. Top with seasoned cream cheese. Place under broiler until cheese is warm and bubbly.

White Bean Turkey Chili

White Bean Turkey Chili

1 small onion, chopped
1-1 ½ lbs. ground turkey
1 (14.5 oz.) can crushed tomatoes
2 (15 oz.) can cannellini or white kidney beans, rinsed
1 cup dark beer, optional
1 package Halladay's Farmhouse Chili Seasoning

In a large pot, sauté onion until soft, about 3-5 minutes. Add turkey and brown. Add remaining ingredients. Simmer for 30 minutes or until flavors are well blended.

Chipotle Lime Shrimp Tacos

Chipotle Lime Shrimp Tacos

1 lb. large, uncooked shrimp
1/3 cup olive oil
2 limes
2 Tbsp. Halladay's Chipotle Lime Grilled Shrimp Barbeque Seasoning
Grilling skewers
Corn or flour soft taco shells
Desired toppings such as salsa, cilantro, shredded cabbage, sliced radishes, etc.

Prepare shrimp according to directions on packet. Remove tails. Serve in taco shells with toppings.
Stove-top directions: prepare according to directions on packet, disregarding grilling skewers. Remove tails.

Jalapeno Cheddar Bake

Jalapeno Cheddar Bake

2 cups water
1 package Halladay's Jalapeno Cheddar Chowder Soup
1 cup half & half or milk
2 cups cheddar cheese, shredded
1 cup black beans or beans of choice
1 lb. pasta, cooked
1 cup breadcrumbs
4 slices of uncooked bacon, chopped

Preheat oven to 350°F. Bring water to a boil. Reduce heat and whisk in soup mix and simmer until thickened, about 10-15 minutes. Add half & half, cheese, beans and pasta. Pour into a greased baking dish and sprinkle with breadcrumbs and bacon. Bake until bacon is cooked and breadcrumbs are golden-brown, about 20 minutes.

Garlicky Roasted Butternut Squash Lasagna

Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
¼ cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated

Preheat oven to 450°F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375°F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.

Cornmeal Crusted Fish

Cornmeal Crusted Fish

1 ½ lbs. white fish, such as halibut
1/3 cup cornmeal
1-2 Tbsp. Halladay's Dilly Fish Seafood Seasoning
1/3 cup flour
2 eggs
2 Tbsp. vegetable oil (to fry fish, use 1 cup)

Heat oil in a large skillet. Pat fish dry; season with salt and pepper. In a wide bowl, combine cornmeal and seasoning. In a separate bowl, beat eggs. Add flour to another bowl. Dredge fish, first in flour, then egg and lastly cornmeal. Add fish to hot pan and cook 4-5 minutes on each side.

Jerk Fish

Jerk Fish

1 lb. white fish, such as cod
1-2 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
1 cup spinach
1 Tbsp. butter or olive oil

Preheat oven to 350°F. Evenly coat fish with seasoning; place on a sheet of foil. Top with spinach and butter. Close foil into a pouch. Bake (or grill) until fish is firm, about 15 minutes.

Strip Steaks with Herbed Butter

Strip Steaks with Herbed Butter

4 1-inch-thick strip steaks
2 Tbsp. olive oil
6 Tbsp. choice of herbed butter, recipe follows

Heat a cast iron skillet or griddle over medium-high heat. Coat steaks with half the olive oil and season with salt and pepper. Coat skillet with remaining olive oil. Add steaks and cook, turning once, about 8 minutes for medium rare. While steaks are still hot, top with herbed butter.

Herbed Butter:
1 stick butter, softened
1-2 Tbsp. desired Halladay's Seasoning

Combine butter and seasoning. Let sit 30 minutes before use.

Chipotle Crusted Pork Tenderloin

Chipotle Crusted Pork Tenderloin

2 ½ lbs. pork tenderloin
8 Tbsp. brown sugar
1 package Halladay's Garlic Chipotle Seasoning

Preheat oven to 350°F. Lightly grease baking dish or oven-proof skillet and place in oven to heat. In a large re-sealable plastic bag combine brown sugar and seasoning; blend well. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Place meat in pan and cook for 20 minutes, or until cooked through, turning half way through cooking. Remove from oven, cover and let stand 5-10 minutes before slicing.

Easy Chicken Cassoulet

2 Tbsp. olive oil
4 chicken leg quarters, about 1 ½ lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into ½ - inch pieces
2 ribs celery, cut into ½ - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
1 ½ cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375°F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

Braised Cider Pork Chops with Rosemary

1 large onion, thinly sliced
1 ½ lbs. potatoes, peeled and thinly sliced
2 cups apple cider
2 thick pork chops, about 1 ½ lbs.
2 Tbs. Halladay's Garlic Rosemary Roasted Chicken Seasoning
2 Tbs. olive oil

Preheat oven to 400°F. In a 5-quart roasting dish, arrange potatoes in an even layer and top with onions. Season lightly with salt and pepper. Pour in the cider. Add pork chops, seasoning and olive oil to a re-sealable plastic bag; shake until well coated. Place pork chops on top of potatoes and onions. Bake, uncovered, until potatoes are tender, about 45 minutes.

Bacon, Beef & Mushroom Ragu

Bacon, Beef & Mushroom Ragu

3-4 slices of bacon, chopped
¼ lb. cremini mushrooms, chopped
2-3 Tbsp. Halladay's Rustic Tuscan Oil Blend
1 lb. ground beef
1 medium onion, finely chopped
3 Tbsp. tomato paste
2 cups beef stock
1 lb. ziti or pasta of choice
Grated parmesan cheese, for topping

Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving ½ cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.

Basic Breadcrumb Recipe

1 cup plain breadcrumbs
1-2 Tbsp. Halladay's Seasoning (suggestions below)
¼ cup parmesan cheese, finely grated (optional)

Combine all ingredients.

Suggested seasonings:
Any Halladay's Herb Dip & Seasoning blends, Scampi Bistro Pasta, Rustic Tuscan Oil Blend, Spinach Artichoke Farmhouse Artisan Dip

Basic Marinade Recipe

1 lb. meat
1 Tbsp. Halladay's Seasoning (suggestions below)

Brush meat with olive oil, if desired. Put meat and seasoning in a re-sealable bag. Refrigerate for at least 2 hours or freeze for later use.

Suggested seasonings:
Any Halladay's Herb Dip & Seasoning blends, Scampi Bistro Pasta, Rustic Tuscan Oil Blend, Spinach Artichoke Farmhouse Artisan Dip

Broccoli Alfredo

Broccoli Alfredo

1 package Halladay's Broccoli Cheddar Soup Mix
2 ½ cups water
1 cup half & half
1 clove garlic, minced
2 Tbsp. butter
1 lb. dried fettuccine pasta

In a small saucepan, combine seasoning, water, half & half and garlic. Simmer on low heat for 25-30 minutes. Meanwhile, cook pasta according to package directions. Add butter to sauce and toss with prepared pasta.

Mexican Salad

Mexican Salad

1 pint light or regular sour cream
½ cup mayo
1 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 head romaine lettuce, chopped
2 chicken breasts, cooked and sliced
½ cup red onion, sliced
½ cup black olives, sliced
½ cup red kidney beans, cooked
½ cup corn, cooked

Combine sour cream, mayo and seasoning; toss with remaining ingredients.

Buffalo Chicken Pizza

Buffalo Chicken Pizza

4 Tbsp. butter
2 cups cooked chicken, shredded
2 Tbsp. Halladay's Buffalo Chicken & Blue Cheese Seasoning
1 pre-made pizza crust
1 cup blue-cheese dressing
1 red pepper, sliced
½ cup red onion, thinly sliced
1 ½ cups mozzarella cheese, shredded

Preheat oven to 450 °F. Melt butter in a saucepan. Add chicken and seasoning and sauté until flavors are well blended, about 3 minutes. Top pizza crust with dressing, followed by chicken mixture, peppers and onion; sprinkle cheese on top. Bake until cooked through and hot and bubbly, about 10-15 minutes.

Savory Turkey Meatballs

Savory Turkey Meatballs

1 lb. ground turkey
¼ cup breadcrumbs
2 Tbsp. Halladay's Savory Mushroom Burger Blend
½ cup mushrooms, chopped

Preheat oven to 375°F. Combine all ingredients and blend well. Form into balls and bake for 15 minutes, or until cooked through.

Boursin Stuffed Sliders

2 Tbsp. Halladay's Boursin Seasoning
½ cup ricotta or cream cheese
½ cup mozzarella cheese, shredded
1 lb. ground beef
Slider buns

Combine seasoning, ricotta and mozzarella; blend well. Form beef into small balls. Using your thumb, make a hole in the center of balls; spoon a small portion of mixture into each. Grill or cook in a skillet, 3-5 minutes on each side, or to liking.

Steak Fajitas

Steak Fajitas

1 Tbsp. garlic, finely chopped
Juice from ½ lemon or lime
1 ½ lbs. steak
1 green pepper, sliced
1 onion, sliced
1 Tbsp. Halladay’s Roasted Red Pepper & Garlic Seasoning
Flour or corn tortillas
Desired toppings, such as sour cream, cheese, shredded lettuce, etc.

Marinate steak for 20 minutes in garlic and citrus juice. Cook steak to liking, set aside. Sauté pepper, onion and seasoning until tender. Slice steak and add to vegetables; continue cooking another 5 minutes. Serve with warm tortillas.

Chicken Pot Pie

Chicken Pot Pie

1 package Halladay’s Farmhouse Corn Chowder Soup
3 cups water
1 cup half & half
2 Tbsp. of butter
1 ½ cups of frozen peas and carrot vegetable mix
2 cups chicken, cooked and diced (rotisserie chicken works great)
Prepared pie shell*
Ground black pepper to taste

Preheat oven to 400°F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.

Prosciutto-Wrapped Stuffed Chicken

Prosciutto-Wrapped Stuffed Chicken

4 boneless skinless chicken breasts, butterflied and pounded thin
3 Tbsp. olive oil
4 cups baby spinach, wilted and finely chopped
½ cup drained ricotta cheese
½ cup parmesan cheese, finely grated
1 Tbsp. Halladay’s Lemon Spinach Seasoning
8 slices of prosciutto, thinly sliced
1 lemon, halved

Position a rack in center of oven; preheat to 350°F. Season chicken with salt and pepper. Combine spinach, cheeses and seasoning; spread mixture on one side of each chicken breast. Fold chicken over filling to cover. Wrap each breast with 2 slices prosciutto. In large oven-proof skillet, heat 2 Tbsp. olive oil over medium high heat. Add chicken and cook prosciutto is browned, about 3 minutes on each side. Transfer skillet to oven and bake until chicken is cooked through, about 12 minutes. Half way through cooking, add lemon halves cut side down.

Shrimp Scampi Flatbread

Shrimp Scampi Flatbread

1 pkg. thin crust pizza
½ tsp. and 1 Tbsp. Halladay’s Scampi Bistro Pasta Seasoning
½ cup ricotta
2 Tbsp. butter
2 Tbsp. olive oil
8-10 medium shrimp, deveined and peeled
1 cup mozzarella cheese
Yellow pepper and onion slices, optional

Preheat oven to 350°F. Combine ricotta with ½ teaspoon of seasoning; spread on pizza crust. In a skillet, heat olive oil; add shrimp and cook until pink, about 1-2 minutes on each side. Add remaining tablespoon of seasoning; transfer shrimp to pizza and drizzle with pan sauce. Sprinkle with mozzarella. Arrange peppers and onion on pizza. Bake until cheese and crust are golden-brown, about 10 minutes.

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