Halladay's Harvest BarnHarvest BarnRecipesMain Courses

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.

Maple Chipotle Wings

Maple Chipotle Wings

2 ½ to 3 lbs. chicken wings or drums
2 cloves garlic, minced
1 Tbsp. butter
½ cup maple syrup
¼ cup cider vinegar
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 tsp. cornstarch, mixed with 1 Tbsp. cold water

Preheat oven to 400°F. On a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Meanwhile, sauté garlic in butter until softened. Add remaining ingredients and cook on high heat until thickened, about 2 minutes. Remove chicken from oven and toss with sauce to coat. Return to oven and bake another 5 minutes.

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.

Pasta Faggioli

Pasta Faggioli

10 cups water
1 package Halladay's Farmhouse Minestrone Soup, divided
1 (28 oz.) can diced tomatoes
½ lb. sweet Italian sausage, cooked and drained (or cooked, diced ham)
2 carrots, chopped
2 celery ribs, chopped
1 (15.5 oz.) can cannellini beans
1 medium zucchini

In a slow cooker, combine water, beans and spice mixture from package, tomatoes and sausage, reserving pasta for later. Cook on low for 4-6 hours. In a medium skillet, sauté carrots and celery until soft, about 3-5 minutes; add to soup in the last 2 hours of cooking. Add pasta, cannellini beans and zucchini in the last hour of cooking. Salt and pepper to taste.

For a vegetarian version, remove sausage from recipe or substitute for vegan sausage.

Garlicky Quinoa and Garbanzo Bean Salad

Garlicky Quinoa and Garbanzo Bean Salad

½ cup quinoa
1 cup water
1 (15 oz.) can garbanzo beans, drained
2 cups steamed broccoli
1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
2 tsp. course-grain mustard
3 Tbsp. olive oil

In a small saucepan, bring quinoa and water to a boil. Reduce heat, cover and simmer until quinoa is tender and water is absorbed, about 15 minutes. Combine quinoa, beans, broccoli, seasoning, mustard and olive oil in a bowl; mix well. Season with salt and pepper to taste.