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 steak, cut into 1" cubes
1 Tbsp olive oil
1 Tbsp Halladay's Scampi Seasoning
Preheat air fryer to 400°F. Combine all ingredients together in a resealable bag. Let steak marinate for at least one hour.
Place steak in the air fryer and cook; flipping once halfway through, for about 5 minut4es or until desired doneness.
2 medium butternut squash
1 Tbsp olive oil
1 small yellow onion, finely chopped
1 cup mushrooms, finely chopped
1 cup wild rice
½ cup frozen green peas
2 Tbsp Halladay’s Harvest Barn Scampi Seasoning
1 cup grated Parmesan Cheese, optional
Roast Squash:
Preheat oven to 350°F. Cut the Butternut Squash in half lengthwise and remove seeds with a spoon.
Place cut side down on a baking sheet and roast for 45 minutes, or until soft.
Rice Filling:
Heat oil in a large pot or Dutch Oven, add mushrooms and onions and sauté for 2 to 3 minutes until onions are soft. Add rice and stir well to combine. Add peas, Scampi seasoning, and salt and pepper to taste. Cook for 5 minutes. Add 1 cup of water and bring to a boil. Turn heat to low, cover and simmer for 25 to 30 minutes. Turn off heat and let sit for 5 to 10 minutes.
Assemble the Squash:
Once the squash is fork tender, scoop out some of the flesh leaving ½ inch thick around the shell.
Add the squash pulp to the rice mixture. Spoon the rice and squash mixture evenly into the shells.
If using parmesan cheese sprinkle ¼ cup over each squash half. Broil on high for about 3 minutes for cheese to melt and brown nicely.
4-6 medium red potatoes, with skin left on
2 Tbs olive oil
2 Tbs Halladay's Roasted Garlic Rosemary (hydrated in 25 Tbs of hot water)
Microwave potatoes until slightly soft then cut into small cubes. Sauté cubed potatoes in olive oil and Halladay's blend until nicely browned.
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.
3 lbs boneless pork butt or shoulder, cut into 3to4" cubes
1/3 cup apple cider vinegar
1+1/4 cup chicken or beef broth
2 Tbs olive oil
2 cups BBQ sauce of choice
1/2 cup orange juice
1/4 cup maple syrup, optional
2 Tbs Halladay's Garlic Chipotle or Maple Habanero seasoning
salt and pepper to taste
Season pork with salt and pepper; set aside. In medium bowl, whisk together the apple cider vinegar and broth.
Tuen instant pot to sauté setting. Add olive oil and allow it to get hot. Add half of the pork, sauté for 5 minutes, turning to brown all sides. Remove to a plate and repeat with remaining pork. Turn the instant pot off. Pour in the vinegar and broth to deglaze, scraping browned bits form the bottom with wooden spoon.
Add pork to the instant pot, close the lid and set to sealing. Cook on manual high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then do a quick release.
While the meat is cooking, mix together the BBQ sauce, orange juice, maple syrup and Halladay's seasoning. Remove meat from pot and shred; then stir in the BBQ sauce. Serve on buns if desired.