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 (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 or Garlic Herb Seasoning
1 cup half & half or heavy cream
2 Tbsp. Parmesan cheese, grated
Cook tortellini until al dente. Meanwhile, saute mushrooms and garlic in butter until tender, about 5 minutes. Add seasoning, cream and cheese and simmer until thickened; toss with tortellini.
2 Tbsp. Halladay's Chardonnay or Garlic Herb 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
1/2 cup light or regular sour cream
1/4 cup Dijon mustard
1 cup Parmesan cheese, grated
Preheat oven to 350˚F. 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.
3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
1/4 cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated
Preheat oven to 450˚F. 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 375˚F. 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.
1 cup sour cream, or Greek yogurt
1 cup regular or light mayo
2 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend
2 Tbsp grated Parmesan Cheese
1 to 2 Tbsp chopped black olives, optional
Blend all ingredients and let sit at least one hour before serving.
4 (4 oz.) pieces flounder or sole
1/2 cup Corn Flakes, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning
1 Tbsp. butter, melted
1/4 tsp black pepper
Preheat oven to 450˚F. 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.