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Halladay's Harvest Barn

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!
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RECIPES

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Halladay's Harvest Barn Harvest Barn Recipes Sides

Best Chicken Salad

1 rotisserie chicken, cooked, de-boned and shredded

1 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

1/2 lemon, juiced

2 ribs celery, finely chopped

3/4 cup mayo

Combine ingredients; salt and pepper to taste

SIMILAR RECIPES

Artichoke Herbed Chicken

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.

Rotisserie Chicken Fajitas

1 Tbs garlic, finely chopped

1/2 lime, juiced

1 1/2 lbs cooked rotisserie chicken

1 green pepper, sliced

1 onion, sliced

1 Tbs Halladay's Chicken Fajita seasoning

Flour or corn tortillas

Toppings: sour cream, cheese, shredded lettuce, cilantro, ect.

Shred chicken into large pieces, marinate in garlic and lime juice. Sauté peppers, onion, and Halladay's seasoning until tender. Add chicken to vegetables, continue cooking just to warm the chicken through, about 5 minutes.
Serve with warm tortillas.

Garlic Rosemary Roasted Chicken

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.

Chicken and Farro with Blistered Tomato Sauce

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.

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