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!
4 cups cooked corn kernels
1 can Old El Paso mild green chilis, diced
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip Mix
⅓ cup plain Greek Yogurt
2 Tbsp mayo
¼ cup Cotija Cheese, or Feta
¼ cup cilantro, chopped
¼ cup red peppers, diced
Combine all ingredients and let chill at least one hour for all ingredients to meld together. Serve with crisp Tortilla Chips.
1 (4 lb) spaghetti squash
2 Tbsp olive oil
1 red bell pepper, diced.
1 med yellow onion, diced.
½ lb ground beef (or ground turkey)
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can diced tomatoes
1 cup frozen corn kernels
2 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend
¼ cup minced cilantro, optional
Salt and pepper to taste
1 cup shredded jack cheese
Basic Spaghetti Squash Cooking Directions:
Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.
Add olive oil to a skillet and heat until hot, add onions and bell peppers and sauté until soft. Add the ground beef or turkey and cook until done. Drain any excess fat. Add the black beans, tomatoes, corn and Zesty Fiesta seasoning; cook until heated through.
Scoop out the spaghetti squash flesh from the shell. Mix with the meat and vegetable mixture. Add salt and pepper to taste. Stuff the empty shells with the filling and top with cheese. Place in a hot oven for 15 to 20 minutes to heat through and melt the cheese.
2 ½ cups fresh or frozen prepared corn kernels.
¼ cup light mayo
¼ cup sour cream or Greek yogurt
2 Tbsp lime juice
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend
¾ cup queso fresco or shredded cheddar cheese
Mix all ingredients; put in an 8” pie dish or 1 quart casserole dish. Bake at 350°F for 15 to 20 minutes, or until warm and bubbly.
Filling ingredients
1 Tbsp olive oil
1 (15 oz) can low sodium refried black beans
1 Tbsp lime juice
1 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend
Topping ingredients
¼ cup chopped tomatoes
¼ cup diced red onions
¼ cup cotija or cheddar cheese
2 Tbsp diced pickled jalapenos
2 Tbsp chopped fresh cilantro
Heat olive oil in skillet over medium heat. Add beans, lime juice, and Zesty Fiesta Seasoning and cook until heated through. Fold mixture into pie plate or shallow serving dish. Top with remaining ingredients and serve.
4 chicken breasts or thighs 7-8 oz each
1 Tbsp Halladays Harvest Barn Zesty Fiesta Dip & Seasoning Blend
15 oz can black beans, drained and rinsed
2 cups of whole kernel corn
1 cup of diced peppers
3/4 cup of salsa
1/2 cup of Monterey Jack or Mexican Cheese
Cilantro, Jalapenos or the garnish of your choice
Preheat Grill to Medium Heat. Place 4 large pieces of foil out and spray with cooking spray. Place a chicken piece on each piece of foil and season with Zesty Fiesta seasoning and salt and pepper to taste. Mix corn, beans and peppers together and top chicken with mixture. Fold in the ends to seal packets. Place packets on the grill, vegetable side down and grill for 10 minutes. Flip packets over and grill for 10 to 12 more minutes, until the chicken Is cooked through. Remove packets from the grill and carefully open foil and top with cheese. Loosely close the foil for a couple minutes to allow the cheese to melt.