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!
1 lb. large, uncooked shrimp
1/3 cup olive oil
2 limes
1 1/2 Tbsp. Halladay's Garlic Chipotle Dip and Seasoning Blend
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.
1 lb. shrimp, peeled and deveined
2 Tbsp. butter
1 Tbsp. olive oil
1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning, hydrated in 2 Tbsp. hot water
Saute shrimp, with remaining ingredients 2-3 minutes, until cooked through and pink. Serve warm with cocktail or marinara sauce.
2 Tbs olive oil divided
1 yellow onion, halved and sliced
6 chicken thighs
1 lb carrots cut into large cubes
3/4 lb red potatoes, cubed
1 Tbs Halladay's Roasted Garlic Rosemary
1 cup white wine
2 cups chicken stock
Heat 1 Tbs olive oil in a saute pan, cook onions until lightly browned. Season chicken thighs with salt and pepper, cook on all sides in 1 Tbs olive oil until lightly browned. Add chicken, onion, and remaining ingredients to your instant pot.
Cook 30 minutes; naturally releasing pressure when cooking completes.
1 (4-5lb) whole chicken, rinsed and patted dry
2/4 Tbs butter, softened
1 Tbs olive oil
1 lb carrots, cut into 3-inch pieces
4-5 red potatoes quartered
1 onion, roughly chopped
2-3 Tbs Halladay's Garlic Rosemary Roasted Chicken
1/2 cup white wine, chicken stock or water
Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper; place in roasting pan. Mix half the seasoning with butter and rub over and under chicken skin. In a large bowl, combine olive oil, vegetables, remaining seasoning and white wine; blend well scatter around chicken.
Roast until chicken is golden brown, about 1-1 ½ hours, basting occasionally.
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.