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!
3/4 cup mayo
2 tsp Halladay’s Harvest Barn Garlic Chipotle Seasoning
4 Tbsp butter, melted
Zest of 2 limes
Mix together the mayo and Garlic Chipotle seasoning to make the aioli; set aside.
Add lime zest to melted butter; brush onto shucked corn. Add salt and pepper to taste. Grill for 6 to 8 minutes, turning often until corn is tender and slightly charred. Pipe or brush aioli mixture on to corn just before serving.
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.
1 stick butter, softened
1 to 2 tsp. Halladay's Seasoning (suggestions below)
Combine ingredients; let sit 30 minutes. Brush cooked corn with herb butter; salt and pepper to taste.
Suggested seasonings:
Cheddar Ale, Garlic Chipotle, Harvest Ranch, Maple Habanero, Barbecue Rub for Chicken & Ribs
1 bag tortilla chips
1 ½ cups cooked chicken, shredded
3 cups Monterey jack cheese
1 cup black beans, drained and heated
1 ripe avocado, chunked
¾ cup salsa
1 cup Halladay’s Harvest Barn Zesty Fiesta or Garlic Chipotle Dip, prepared
Put 15 chips in small circular mounds on tinfoil. Layer and top chips with beans and chicken, then cheese. Bake at 350°F for 10 to 12 minutes or until cheese is melted. Top with avocado, salsa, and prepared dip. Serve while still warm.
1 medium sweet potato
2 Tbsp. olive oil
1 to 2 tsp. Halladay's Garlic Chipotle Seasoning
Squeeze of lemon juice
Microwave sweet potato until tender. Mash sweet potato and combine with other ingredients.