WHOLESALEFUNDRAISERSFAIRS AND FESTIVALS
Halladay's Harvest BarnHarvest BarnRecipe Categories

MAIN COURSES

Sweet and Spicy Chicken

Sweet and Spicy Chicken
3 to 4 Tbsp. Halladay’s Sweet & Spicy Jerk Chicken Seasoning
4 chicken leg quarters
1 Tbsp. olive oil
1 yellow onion, cut into -inch wedges
1 (28 oz.) can diced tomatoes
1 (10 oz.) box raisins


Place onions on the bottom of a slow cooker. In a skillet, cook chicken skin side down in olive oil until golden, about 4 minutes; flip and cook 2 minutes. Transfer chicken to slow cooker and top with tomatoes and raisins. Cook on low 5-6 hours or on high 3-4 hours.

Rosemary Balsamic Pork Tenderloin

2 to 3 lbs. boneless pork tenderloin
1 cup chicken or vegetable broth
cup balsamic vinegar
1 Tbsp. Worcestershire sauce
2 to 3 Tbsp. Halladay’s Roasted Garlic & Rosemary Oil Blend
1 Tbsp. honey


Place pork in slow cooker. Whisk together remaining ingredients; pour over pork. Cook on low 7-8 hours or on high for 4-5 hour.

Beef Barbacoa

1 (14.5 oz.) can diced tomatoes
1 jalapeno, seeded and finely chopped
2 Tbsp. lime juice
1 lbs. beef brisket, trimmed
2 to 3 Tbsp. Halladay’s Farmhouse Chili Seasoning
Cilantro, chopped
Corn tortillas, optional


Combine tomatoes, jalapeno and lime juice in a slow cooker. Rub brisket with seasoning and place in slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Remove beef and shred. Return to crockpot and add cilantro. Serve with warmed tortillas.

Creamy Carrot and Herb Linguini

6 oz. uncooked whole-wheat linguini
2 cups carrot noodles and ribbons
cup water
2 Tbsp. flour
2 cups low-fat milk
2 Tbsp. Halladay’s Chardonnay Seasoning
cup parmesan, grated


Cook pasta according to package directions, adding carrots during last 3 minutes of cooking; drain. Heat a skillet over medium-low. Whisk flour and seasoning together with cup water and add to skillet. Slowly add milk, whisking constantly; bring to a simmer. Cook 5 minutes or until reduced to about 1 cups; whisk in cheese. Toss with pasta mixture to coat. Let sit 5-10 minutes before serving.

Chicken and Asparagus Saut

1 cup Greek yogurt
1 to 2 Tbsp. Halladay’s Lemon Spinach Seasoning
cup olive oil
2 lbs. boneless, skinless chicken breasts, split horizontally
1 lb. asparagus, thinly sliced on an angle
3 Tbsp. capers with brine


Combine yogurt and seasoning; set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.

Seared Tofu with Bok Choy

1 (14 oz.) package extra firm tofu
cup cornstarch
3 Tbsp. rice wine vinegar
2 Tbsp. low sodium soy sauce
1 Tbsp. honey
1 Tbsp. Halladay’s Garlic Chipotle Seasoning
2 heads bok choy, quartered lengthwise and steamed
2 Tbsp. sesame oil
1 cup red onion, sliced


Cut tofu in half horizontally and place halves on a dish towel on a plate; let sit 15 minutes. Cut tofu into -inch pieces and toss with cornstarch to coat; shake off excess. Heat a large nonstick skillet over medium high. Add oil and cook tofu until all sides are browned, about 5 minutes. Remove tofu and add onion; cook slightly, about 4 minutes. Combine vinegar, soy sauce, honey and seasoning; toss with tofu, onion and bok choy.

Turkey Pizza Burgers

1 lb. ground turkey
1 Tbsp. Halladay’s Wood Fired Pizza Seasoning
cup marinara sauce
4 slices mozzarella


Combine turkey, seasoning and 2 Tbsp. marinara sauce; form into four patties. Grill, fry or bake until cooked through. Top with remaining marinara and mozzarella; heat until cheese is melted.

Dijon-Crusted Salmon

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


Preheat oven to 450F. 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.

Spicy Chicken and Broccoli

2 lbs. boneless, skinless chicken breasts, thinly sliced crosswise
2 Tbsp. olive oil
1 head broccoli, steamed
cup hoisin sauce
2 Tbsp. Halladay’s Maple Habanero Seasoning
Cooked jasmine rice, optional


In a large skillet, cook chicken in olive oil until browned and cooked through, about 3 minutes. Stir in broccoli hoisin and seasoning; cook until heated through, about 3 minutes. Serve over rice.

Roasted Pork Chops with Green Beans and Potatoes

1 (12 oz.) bag green beans
4 medium Yukon gold potatoes, cut into -inch wedges
1 red bell pepper, sliced
6 Tbsp. olive oil
1 lemon, juiced
4 Tbsp. Halladay’s Chardonnay Seasoning
4 bone-in pork chops


Preheat oven to 425˚F. . Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.

Maple-Mustard Chicken with Squash and Brussels Sprouts

4 Tbsp. Halladay’s Sage Peppercorn Backyard BBQ Rub
2 Tbsp. Dijon mustard
2 Tbsp. maple syrup
4 bone-in, skin-on chicken breasts
1 butternut squash, peeled, seeded and cut into 1-inch pieces
8 oz. Brussels sprouts, halved
3 Tbsp. olive oil
Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.

Chicken Sausage with Roasted Broccoli Rabe

1 lb. broccoli rabe, trimmed
1 to 2 Tbsp. Halladay’s Garlic Tomato Basil Seasoning
4 Tbsp. olive oil
2 lbs. chicken sausage, sliced
Splash lemon juice or dry white wine
Preheat oven to 450˚F. Bring a large pot of water to a boil. Salt water, add broccoli rabe and blanch for 2 minutes. Drain, pat dry and toss with remaining ingredients. Arrange in a single layer on a large rimmed baking sheet and bake 20-25 minutes, stirring occasionally.

Parchment Baked Fish

1 Tbsp. capers
1 to 2 Tbsp. Halladay’s Dilly Fish Seafood Seasoning
2 Tbsp. lemon juice
1 fennel bulb, thinly sliced lengthwise
2 (6 oz.) filets of sole or flounder


Preheat oven to 400˚F. Combine capers, seasoning and lemon. Cut two pieces of parchment and place of fennel on each. Place packets on a baking sheet; bake for 12-15 minutes.

Cauliflower Risotto

2 cups cauliflower
1 Tbsp. olive oil
1 Tbsp. shallots, chopped
cup vegetable broth
2 tbsp. heavy cream
2 to 3 Tbsp. Halladay’s Chardonnay Seasoning
1 cup parmesan cheese, grated


Pulse cauliflower florets in a food processor until they are the size of grains of rice. In a skillet, cook shallots in the olive oil until tender. Add cauliflower and toss to coat. Add stock and seasoning; cook until tender, about 10 minutes. Add cream and cheese. Salt and pepper to taste.

Crispy Baked Cod

1 cup panko breadcrumbs
2 tsp. grated lemon rind
1 Tbsp. Halladay’s Garlic Chive Seasoning
6 (6 oz.) cod fillets
2 Tbsp. butter, melted


Preheat oven to 400˚F. Combine panko, lemon and seasoning; season with salt and pepper. Coat fish with panko mixture and drizzle with butter. Place on a lightly greased wire rack in a baking pan. Bake until golden and cooked through, about 15 minutes.

Spaghetti with Seared Asparagus

8 oz. dried spaghetti, prepared according to package directions, reserving 1 cup of cooking water
2 Tbsp. butter
1 bunch asparagus
⅓ cup almonds or hazelnuts, toasted and chopped
3 Tbsp. lemon juice
1 to 2 Tbsp. Halladay’s Boursin Seasoning
⅓ cup panko breadcrumbs, toasted until golden
⅓ cup parmesan or asiago cheese, grated


In a deep skillet, heat butter over medium high. Add asparagus; cook until almost tender, 5 minutes. Add garlic; cook 2 minutes. Add almonds, lemon juice and seasoning, adding reserved cooking until desired consistency. Toss with panko, cheese and pasta.

Sweet and Spicy Short Ribs with Egg Noodles

4 (9 oz.) beef short ribs
2 to 3 Tbsp. Halladay’s Sweet & Spicy Jerk Chicken Seasoning
1 (8-10 oz.) jar hoisin sauce
2 cups beef broth
1 (8 oz.) package egg noodles, prepared according to package directions


Preheat oven to 325˚F. In a skillet, brown ribs on all sides; transfer to a casserole dish or Dutch oven. Pour broth over ribs. Cover and bake 2 hours. Combine seasoning and hoisin sauce and pour over ribs. Cover, return to oven and bake another 20-30 minutes until tender. Serve ribs over egg noodles.

Spaghetti Squash with Bacon, Spinach and Goat Cheese

1 medium spaghetti squash, halved and seeds removed
6 slices bacon, cut into 1-inch pieces
1 Tbsp. red wine vinegar
1 Tbsp. maple syrup
1 to 2 Tbs. Halladay’s Scampi Bistro Pasta Seasoning
1 (5 oz.) bag baby spinach
2 oz. soft goat cheese, crumbled


Place squash, cut sides down, on a rimmed glass dish and fill with an inch of water. Microwave until soft, about 12 minutes; set aside. Heat large skillet over medium heat; add bacon and cook 2 minutes. Reduce heat to low; cook until crisp and fat has rendered out, 5 minutes. Turn heat to medium and add vinegar while scraping the bottom of the skillet. After 20 seconds, turn heat back to low and add syrup; stir to combine. Add spinach, one handful at a time, stirring so spinach wilts and there’s room in the skillet for more; turn off burner. Add squash and cheese; toss to combine.

Caribbean Chicken

1 (20 oz.) can pineapple chunks in juice, drained and chopped
small red onion, chopped
cup cilantro, chopped
1 red bell pepper, chopped
2 lbs. boneless, skinless chicken thighs
3 to 4 Tbsp. Halladay’s Sweet & Spicy Jerk Chicken Seasoning
1 Tbsp. olive oil


Combine pineapple, onion and cilantro; set aside. Rub chicken with seasoning. Grill chicken or cook in a skillet with olive oil. Serve with pineapple mixture and rice and beans, if desired.

Roasted Golden Beet Tart

1 (8 oz.) bar cream cheese, softened
1 Tbsp. Halladay’s Boursin Seasoning
2 medium golden beets, roasted and sliced, or 2 (15 oz.) cans sliced beets
package frozen puff pastry


Preheat oven to 425F. Place puff pastry on a parchment lined baking sheet and pierce all over with a fork. Bake until golden and puffed, about 20 minutes. Cool completely. Combine cream cheese and seasoning; spread evenly over pastry. Layer beats over cream cheese.

Sausage and Broccoli Rabe Flatbreads

1 Tbsp. olive oil
12 oz. broccoli rabe, trimmed and coarsely chopped
1 (8.8 oz.) package naan
5 oz. spicy Italian sausage, cooked and crumbled
⅓ cup pizza sauce
⅓ cup ricotta
1 Tbsp. Halladay’s Roasted Red Pepper Seasoning


Combine oil and broccoli rabe on a rimmed baking sheet. Broil until slightly browned, about 3-5 minutes. Remove and add naan; broil 1-2 minutes on each side until slightly gold. Divide sauce evenly among naan. Combine ricotta and seasoning; dollop onto naan. Top with broccoli rabe and sausage. Broil until cheese melts, 2-3 minutes.

Mediterranean Meatballs

1 lb. ground turkey
1 egg, beaten
apple, grated
1 Tbsp. Halladay’s Roasted Garlic & Rosemary Oil Blend


Preheat oven to 375˚F. Combine all ingredients until well blended; season with salt and pepper if desired. Roll to form about 12 meatballs. Bake until cooked through, about 15 minutes.

Cheddar Ale & Pumpkin Mac & Cheese

Cheddar Ale & Pumpkin Mac & Cheese

1 lb. pasta shells, cooked
4 Tbsp. butter
3 rounded Tbsp. flour
1 cup chicken or vegetable stock
2 Tbsp. honey
2 cups milk
4 Tbsp. Halladay’s Cheddar Ale Seasoning
1 (15 oz.) can pumpkin puree
2 cups shredded sharp cheddar cheese, divided


Melt butter in a large skillet. Whisk in flour and for 1 minute. Whisk in chicken stock and simmer until reduced, 3- 5 minutes. Whisk in honey followed by milk and seasoning. Cook, stirring often, until thickened; whisk in pumpkin. Stir in 2 cups of cheese; salt and pepper to taste. Stir in pasta. Pour into a 13x9-inch casserole dish and sprinkle with remaining cheese. Broil until cheese is melted and bubbling.

Buffalo Blue Cheese Meatloaf

3 to 4 Tbsp. Halladay’s Buffalo Blue Cheese Burger Blend
2 lbs. ground beef, turkey or chicken
cup bread crumbs
2 eggs
1 small onion, finely diced (optional)
cup ketchup


Preheat oven to 350˚F. Combine ingredients and form into transfer to a loaf pan. Bake until cooked through, about 1 hour.

Savory Onion Meatloaf

3 to 4 Tbsp. Halladay’s Farmhouse Five Onion Seasoning
2 lbs. ground beef
cup bread crumbs
2 eggs
1 small onion, chopped (optional)
cup ketchup


Preheat oven to 350˚F. Combine ingredients and transfer to a loaf pan. Bake until cooked through, about 1 hour.

Buffalo Blue Cheese Turkey Burger

1 lb. ground turkey
1 egg
1 carrot, grated
1 to 2 Tbsp. Halladay’s Buffalo Blue Cheese Burger Blend


Combine all ingredients; season with salt and pepper if desired. Form into 4 patties. Grill, broil or bake.

Dijon-Herb Crusted Salmon

Dijon-Herb Crusted Salmon

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


Preheat oven to 450F. 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

Scampi Salmon

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


Preheat oven to 375F. Line baking sheet with foil and place salmon in the middle. Whisk together butter, seasoning and lemon 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

Salmon and Summer Veggies in Foil

2 small zucchinis, sliced
2 Tbsp. olive oil
1 lb. salmon fillet
1 Tbsp. lemon juice
2 Tbsp. Halladay’s Dilly Herb or Chardonnay Seasoning


Preheat oven to 400F. Toss zucchini with 1 Tbs. olive oil and 1 Tbs. of seasoning; season with salt and pepper. 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 cup Caramel Apple Dip
cup maple syrup
2 Tbs. whole grain Dijon mustard
teaspoon cinnamon
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
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
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 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

Roasted Red Pepper Hummus Wrap

1 package plain or flavored wraps
1 (8 oz.) containers plain hummus
1 Tbsp. Halladay’s Roasted Red Pepper & Garlic 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 lb. 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

cup sour cream
cup mayo
1 to 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
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
cup Corn Flakes, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Chardonnay Seasoning
1 Tbsp. butter, melted
tsp black pepper


Preheat oven to 450F. 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
cup olive oil
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 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 to 2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1 bag baby or regular spinach
to 1 cup half & half or heavy cream


Heat oil in a medium saucepan. Add shrimp, anchovies, capers and seasoning. Saut 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
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
cup mushrooms, chopped
1 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend


Preheat oven to 350F. 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 350F. 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
cup mayo
1 (8 oz.) can clams, drained
3 Tbsp. Halladay's Lobster Bisque Seasoning


Preheat oven to 350F. 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

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


Preheat oven to 450F. 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
cup feta cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning
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 cheese and breadcrumbs. Bake until fish flakes easily, about 20 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 to 2 Tbsp. Halladay's Chardonnay Seasoning
1 cup half & half or heavy cream
2 Tbsp. Parmesan cheese, grated


Cook tortellini until al dente. Meanwhile, saut 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 350F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Horseradish Sandwich Spread

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


Combine all ingredients.

Chipotle Barbecue Glaze

Chipotle Barbecue Glaze

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


Whisk together ingredients.

Chipotle Barbecue Rub

Chipotle Barbecue Rub

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


Combine all ingredients. Rub desired amount on favorite meat.

Dilly Glaze

Dilly Glaze

1 to 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
cup light or regular sour cream
cup Dijon mustard
1 cup parmesan cheese, grated


Preheat oven to 350F. 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, softened
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 to 1 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, saut 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 350F. 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
cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated


Preheat oven to 450F. 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 375F. 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 lbs. white fish, such as halibut
1/3 cup cornmeal
1 to 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 to 2 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
1 cup spinach
1 Tbsp. butter or olive oil


Preheat oven to 350F. 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 to 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 lbs. pork tenderloin
8 Tbsp. brown sugar
1 package Halladay's Garlic Chipotle Seasoning


Preheat oven to 350F. 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 lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into - inch pieces
2 ribs celery, cut into - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
1 cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs


Preheat oven to 375F. 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 lbs. potatoes, peeled and thinly sliced
2 cups apple cider
2 thick pork chops, about 1 lbs.
2 Tbs. Halladay's Garlic Rosemary Roasted Chicken Seasoning
2 Tbs. olive oil


Preheat oven to 400F. 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 to 4 slices of bacon, chopped
lb. cremini mushrooms, chopped
2 to 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 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 Bread Crumb

Basic Bread Crumb

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


Combine all ingredients.


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

Basic Marinade

Basic Marinade

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 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
cup mayo
1 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 head romaine lettuce, chopped
2 chicken breasts, cooked and sliced
cup red onion, sliced
cup black olives, sliced
cup red kidney beans, cooked
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
cup red onion, thinly sliced
1 cups mozzarella cheese, shredded


Preheat oven to 450 F. Melt butter in a saucepan. Add chicken and seasoning and saut 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
cup breadcrumbs
2 Tbsp. Halladay's Savory Mushroom Burger Blend
cup mushrooms, chopped


Preheat oven to 375F. 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 Cheese Seasoning
cup ricotta or cream cheese
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 lemon or lime
1 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. Saut 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 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 400F. 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
cup drained ricotta cheese
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 350F. 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
tsp. and 1 Tbsp. Halladay’s Scampi Bistro Pasta Seasoning
cup ricotta
2 Tbsp. butter
2 Tbsp. olive oil
8 to 10 medium shrimp, deveined and peeled
1 cup mozzarella cheese
Yellow pepper and onion slices, optional


Preheat oven to 350F. Combine ricotta with 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.