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!
Rub Pork Tenderloin with Halladay’s Barbecue Rub for Chicken & Ribs
Roast at 350ºF until meat thermometer reads 145º.
Slice thin and serve over a bed of greens with fresh strawberries and feta cheese,
Walnuts if desired.
Serve with a light toss of olive oil and balsamic vinegar.
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 Tbsp. Halladay's Farmhouse Five Onion Seasoning
1/2 cup brown sugar
2 Tbsp. Salt
Combine all ingredients. Rub desired amount on favorite meat.
4 Tbsp. Halladay's Sage Peppercorn Rub
2 Tbsp. Dijon mustard
2 Tbsp. maple syrup
4 bone-in, skin-on chicken breasts
1 butternut squash, peeled, seeded and cut into 1-inch pieces
8 oz. Brussels sprouts, halved
3 Tbsp. olive oil
Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.
4 1-inch-thick strip steaks
2 Tbsp. olive oil
6 Tbsp. choice of herbed butter, recipe follows
Heat a cast iron skillet or griddle over medium-high heat. Coat steaks with half the olive oil and season with salt and pepper. Coat skillet with remaining olive oil. Add steaks and cook, turning once, about 8 minutes for medium rare. While steaks are still hot, top with herbed butter.
Herbed Butter:
1 stick butter, softened
1 to 2 Tbsp. desired Halladay's Seasoning
Combine butter and seasoning. Let sit 30 minutes before use.
1 medium spaghetti squash, halved and seeds removed
6 slices bacon, cut into 1-inch pieces
1 Tbsp. red wine vinegar
1 Tbsp. maple syrup
1 to 2 Tbs. Halladay's Scampi Bistro Pasta Seasoning
1 (5 oz.) bag baby spinach
2 oz. soft goat cheese, crumbled
Place squash, cut sides down, on a rimmed glass dish and fill with an inch of water. Microwave until soft, about 12 minutes; set aside. Heat large skillet over medium heat; add bacon and cook 2 minutes. Reduce heat to low; cook until crisp and fat has rendered out, 5 minutes. Turn heat to medium and add vinegar while scraping the bottom of the skillet. After 20 seconds, turn heat back to low and add syrup; stir to combine. Add spinach, one handful at a time, stirring so spinach wilts and there's room in the skillet for more; turn off burner. Add squash and cheese; toss to combine.