Concord Foods | Recipes
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Recipes

Inspiring recipe ideas for busy families.

Concord's Guacamole Dog

Concord's Guacamole Dog

Ingredients:

1 package

Concord Foods Mild Guacamole Mix

2 cups of mashed avocados (2-3 ripe avocados)

Hot dogs

Hot dog buns

Directions:
  • In a large bowl, prepare guacamole mixes as directed on package. Keep chilled.
  • Grill, steam, boil or microwave hot dogs to desired doneness.
  • Place cooked hot dog in bun, top with guacamole mix.
Layered Ranch Dip

Layered Ranch Dip

Ingredients:

1 package Concord Foods Guacamole Mix

2 medium ripe avocados

1 (4oz) can chopped green chilies

1 (4oz) bag cheddar cheese shredded

1 cup green onions, sliced

1 cup tomatoes, chopped

1 small can ripe olives, sliced

1 (13.5oz) bag of tortilla chips

serves 4

Directions:
  • Pit, peel and mash the avocados.
  • Combine with Guacamole Mix.
  • Spread on a large shallow serving platter (about 9″ square).
  • Sprinkle with chilies.
  • Top with cheese, onions, tomatoes and olives.
  • Serve with tortilla chips.
Chicken with Strawberry Mango Salsa

Chicken with Strawberry Mango Salsa

Ingredients:

½  lb of Strawberries, finely diced

½ lb of Mango, finely diced

1 pouch Concord Foods Salsa Seasoning Mix

Corn Flakes, or other corn-based cereal

1 lb package of chicken tenders

2 large Eggs

Directions:
  • In a large bowl, prepare guacamole mixes as directed on package. Keep chilled.
  • Grill, steam, boil or microwave hot dogs to desired doneness.
  • Place cooked hot dog in bun, top with guacamole mix.
Chicken and Guacamole Spirals

Chicken and Guacamole Spirals

Ingredients:

1 pouch of Concord Foods’ Salsa Seasoning Mix

1 pouch of Concord Foods’ Mild Guacamole Mix

1 lb of Roma Tomatoes, diced

¼ C. Diced Red Onion

2 C. Mashed Avocado

1 ½ C. Chopped Grilled Chicken

½ C. Corn Kernels, drained, rinsed

4 Flour Tortillas, 8 – 9”

¼ C. Barbecue Sauce

Directions:
  • Combine diced tomatoes and onions and salsa mix. Refrigerate for 30 minutes
  • Combine mashed avocado with guacamole mix. Refrigerate for 30 minutes
  • In a mixing bowl, combine, chicken, corn, barbeque sauce and ¼ C. salsa.
  • Spread 3 tablespoons of guacamole on each tortilla. Spread to the guacamole to the edge of each tortilla
  • Spread ½ cup of the chicken mixture evenly over the surface of the guacamole.
  • Roll tortilla tightly and place roll seam down on a cutting board and cut into 6 pieces using a serrated knife.
  • Plate spirals and top with salsa.
  • Serve remaining salsa and guacamole with chips. (optional)
Tiny Guacamole Sandwiches

Tiny Guacamole Sandwiches

Ingredients:

2 cups of Mashed avocado

1 pouch Concord Foods’ Mild Guacamole Mix

1 Cucumber, thinly sliced (optional)

Slices of whole wheat bread

American Cheese

makes 10 sandwiches

Directions:
  • Combine Guacamole Mix with two cups of mashed avocado. Refrigerate for 30 minutes
  • On one slice of bread, spread 3 Tbsp of guacamole.
  • If desired, add slices of cucumber, otherwise top with a slice of cheese.
  • Place second slice of bread on top of cheese.
  • Cut sandwiches into fun shapes.
  • Serve any remaining guacamole with chips, carrots or celery sticks
Tater Bites

Tater Bites

Ingredients:

1 – 1 ½ lb baby red or yukon gold potatoes, unpeeled and washed
1 ½ teaspoon Concord Foods Bacon & Chive Roasted Potato Seasoning Mix
½ cup sour cream
olive oil
fresh dill weed (optional)
thinly sliced green onions (optional)

Directions:
  • Preheat oven to 400ºF.
  • Combine Seasoning Mix and sour cream. Set aside.
  • Halve potatoes crosswise; also cut a thin slice of uncut end so potatoes have a flat base. Brush halved side of potatoes with olive oil. Place potatoes, halved side face down, on greased cookie sheet.
  • Bake for 20 – 25 minutes, spinning potatoes after 10 minutes to prevent sticking.
  • Top each potato with a dollop of the seasoned sour cream. Garnish with dill or green onions.
Breakfast Burrito

Breakfast Burrito

Ingredients:

1 lb of Roma Tomatoes

¼ C. Diced Red Onion

1 pouch Concord Foods Salsa Seasoning Mix

Flour Tortillas, soft taco size

Shredded Mexican Cheese Blend

2 large Eggs, or more

¼ C. Barbecue Sauce

Directions:
  • Dice Roma tomatoes into ¼” dices. Add diced red onion.
  • Combine Salsa Mix with diced tomato and onion. Refrigerate for 30 minutes
  • Serve any remaining salsa with chips, carrots or celery sticks.
  • Scramble eggs, and cook in preheated skillet pan until done.
  • Place scrambled eggs into flour tortilla. Top with 2 tbsp of salsa and cheese.
  • Roll tortilla and place burrito, seam side done and cut in half.
Corn Chowder

Corn Chowder

Ingredients:

2 packages Concord Foods Cream of Broccoli Soup Mix

4 cups cold milk (2% can be used)

1 can (14 1/2 oz) Diced New Potatoes, drained

1 can (14 3/4oz) Cream Style Corn

1 can (8 3/4oz) Whole Kernel Corn, drained

4 strips bacon, cooked and chopped

2 stalks scallions, thinly sliced into rings

Directions:
  • In a 4 quart pot, prepare soup as directed in steps 1 and 2 on package.
  • Add potatoes, cream style corn, kernel corn and bacon.
  • Cover and gently simmer over low heat for 10 minutes, stirring often.
  • Garnish with scallions and serve immediately.
Chop Suey

Chop Suey

Ingredients:

1 package Concord Foods Stir Fry Mix
1/2 cup water
3/4 pound boneless chicken, beef or pork
2 tablespoons vegetable oil
2 stalks celery, thinly cut
1 medium onion, chopped
1 cup sliced fresh mushrooms
1 (8oz) can water chestnuts drained
1 (16oz) can chop suey vegetables chow mein noodles

serves 4

Directions:
  • Combine Stir Fry Mix with water. Set aside.
  • Cut meat into thin strips.
  • In a large skillet or wok, heat 1 tablespoon of oil over medium high heat. Add meat and stir fry for 2 minutes. Remove.
  • Heat remaining tablespoon of oil in skillet or wok. Stir fry celery, onion and mushrooms for 2 minutes. Add meat, water chestnuts and chop suey vegetables. Cover and simmer for 2 to 3 minutes. Stir in Stir Fry Mix; heat for 1 minute, stirring gently. Serve immediately over chow mein noodles.
Portuguese Kale Soup

Portuguese Kale Soup

Ingredients:

1 lb Linguica or Kielbasa Sausage, sliced

½ lb Chorizo Sausage, sliced

½ cup Onion, diced

6 cups water

3 cans (14.5 oz) Reduced Sodium Beef Stock

1 ½ lb fresh Kale, about 2 bunches, chopped

2 cans (15.5oz) Red Kidney Beans, drained and rinsed

2 or 3 cans (15 oz) diced Potatoes, drained and rinsed

1 packet Concord Foods’ Greens Seasoning Mix

Directions:
  • In stock pot, brown chorizo and linguica. Remove from pot, let cool, and slice.
  • In stock pot, sauté onions in the oil left from sausages.
  • Add chopped kale, sliced sausage, beef stock and water. Bring to boil and simmer for 30 minutes.
  • Add kidney beans, potatoes and Concord Foods’ Greens Seasoning Mix and simmer for 20 minutes.
Sweet and Sour Coleslaw

Sweet and Sour Coleslaw

Ingredients:

1 package Concord Foods Coleslaw Mix

1 1/2 lb. head of cabbage, finely sliced (7 cups) OR use 1 bag (14 to 16 oz) pre-shredded coleslaw.

1 20 oz. can of pineapple slices in heavy syrup (divide syrup and sliced pineapple)

3 Tbsp of apple cider vinegar

1 Tbsp cornstarch

serves 7

Directions:
  • Mix cornstarch with ¾ cup of pineapple syrup in a small pan. Stirring constantly, cook over high heat until it comes to a boil. Simmer for 1 minute. Transfer to a heat safe bowl and let cool for 10 minutes.
  • Mix contents of Concord Foods Coleslaw Mix into starch/pineapple mixture to make dressing.
  • Stir dressing into shredded cabbage.
  • Stir apple cider vinegar into shredded cabbage.
  • Chop 4 to 5 slices of pineapple in diced-size pieces and stir into shredded cabbage.
  • Cover and refrigerate for 30 minutes or more.
Sautéed Brussels Sprouts with Bacon

Sautéed Brussels Sprouts with Bacon

Ingredients:

1½ pounds Brussels sprouts, trimmed, halved lengthwise
1 cup onions, chopped
4 strips bacon, chopped
1 Tbsp vegetable or olive oil

2 Tbsp Concord Foods Greens & Kale Seasoning Mix
1 cup water

or

2½ pounds Brussels sprouts, trim, halved
1 2/3 cup onions, chopped
6 or 7 strips bacon, chopped
3 Tbsp. vegetable or olive oil
1 pouch Concord Foods Greens & Kale Seasoning Mix
1 2/3 cup water

Directions:
  • Mix green seasoning mix with water in a small bowl. Set aside.
  • In a large sauté pan, add the oil and bacon and brown bacon in a pan over medium high heat until crisp. Remove cooked bacon bits to paper towel lined plate.
  • Add onions to the pan and sauté for about 1 minute. Add Brussels sprouts, sauté until they begin to brown, about 3 to 4 minutes.
  • Add in green seasoning broth. Stir well. Cover the pan with lid. Simmer over low heat, stirring occasionally until the broth reduces just enough to coast the Brussels sprouts, about 5 to 6 minutes. If the broth dries out before the desired doneness is achieved, add in a small amount of water to the pan and continue cooking until desired doneness is achieved.
  • Transfer sprouts to a plate and top with cooked bacon bits. Serve.
Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothie

Ingredients:

1 package Concord Foods Banana Smoothie Mix

2 ripe bananas (sliced)

1/3 cup peanut butter

1 1/4 cups skim milk

1 3/4 cups ice (about 8 large ice cubes)

makes three 8oz. servings

Directions:
  • In a blender, add bananas, peanut butter, ice, contents of pouch and milk.
  • Blend on high for one minute.