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!
Rub Chicken with Halladay’s Sweet & Spicy Jerk Chicken Seasoning, and grill.
Serve grilled chicken on lettuce and greens base.
Add avocado, black beans, corn, tomatoes or toppings of choice.
Drizzle with our creamy RANCH DRESSING recipe
½ cup light or regular sour cream
½ cup light or regular mayo
1 to 2 Tbsp Halladay’s Harvest Ranch Seasoning
2 to 3 Tbsp milk
Whisk together sour cream, mayo and seasoning. Whisk in milk to reach desired consistency.
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 1/2-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.
1 (20 oz.) can pineapple chunks in juice, drained and chopped
1/2 small red onion, chopped
1/4 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.
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.
1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix
1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)
1 medium zucchini, halved and sliced diagonally
2 Tbsp. capers/ drained and chopped
1 cup cherry tomatoes, halved
1 cup of farro
2 Tbsp. Greek Yogurt
1/2 cup of water
3 Tbsp. grated Parmesan cheese
2 Tbsp.Greek Yogurt
2 cloves of garlic minced
3 Tbsp. of olive oil
Cook farro in boiling salted water for 18 to 20 minutes and drain.
Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.
Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.
In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.
To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.
Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.