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Foodservice Recipe Ideas

Bruce Foods Corporation - Food Service

Our head chef, Nick Landry, has put together a set of recipes that are perfect for our line of Foodservice products


Bruce Foods Corporate Chef - Nick Landry

Black Bean Hummus

Ingredients:

  • 2 cups Magic Garden Hummus Base
  • 1 ¼ cups Black Beans drained and rinsed
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cloves garlic, chopped
  • 1/3 cup tahini
  • ¾ tsp cumin
  • ¼ tsp cayenne pepper
  • ½ tsp lemon zest
  • 1/3 cup lemon juice
  • 1 tsp salt

Directions:

  1. In a large food processor combine all ingredients, pulse, and allow mixture to become creamy.

Serving suggestions

Garnish with chopped parsley, crumbled feta cheese and olives. Serve with warm pita bread.

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Buffalo Style Chicken Poppers

Ingredients

  • 2 lbs. Boneless/Skinless chicken thighs
  • 4 oz diced green chilies
  • 4 ea Jalapeños
  • 8 oz Cream cheese
  • 16 oz Sliced bacon
  • TT All purpose seasoning
  • 12 oz Louisiana Original Wing Sauce
  • 4 oz. Blue Cheese Crumbles

Directions

  1. In a medium size mixing bowl combine diced green chilies, cream cheese and 1 ½ tsp of seasoning.  Mix until all ingredients are mixed thoroughly.
  2. Cut jalapeños in half making sure all seeds and veins are disposed.
  3. Using a sheet pan, lay out all chicken thighs and generously season both sides with seasoning. 
  4. Evenly divide the cream cheese mixture to stuff the jalapeño halves.  Place in middle of chicken and gently roll the chicken to cover stuffing.
  5. Wrap each stuffed thigh with two slices of bacon.
  6. See cooking instructions below.  Once cooked toss with wing sauce.  Sprinkle with blue cheese crumbles and serve.

Cooking Options

Frying: On medium heat, heat 1 gallon of oil to 350 degrees.  Once heated gently place each chicken popper and allow frying for 8-10 minutes or until golden brown.

Grilling:  Heat grill too 350 degrees. Place chicken poppers on grill and cook for about 15-20 minutes.

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Casa Fiesta Bean Salsa

Ingredients

  • 1 #10 can Casa Fiesta Black Beans (rinsed)
  • 1 #10 can Casa Fiesta Chili Beans
  • 1 #10 can Garbanzo Beans (drained)
  • 1 #10 can Pintos Beans (drained)
  • 1 can Casa Fiesta diced green chilies
  • 2 cups diced red onions
  • 2 cups diced red bell pepper
  • 2 cups diced green bell pepper
  • 2 bunch chopped cilantro
  • 3 tbsp ground cumin
  • 1 tbsp ground coriander
  • ¼ cup red wine vinegar
  • 1 cup olive oil

Directions

  1. With a can opener gently open all cans of beans making sure all are drained except the chili beans.
  2. In a large mixing bowl combine all ingredients and stir until all are incorporated.
  3. For best flavor, refrigerate 1-2 hours before serving.

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Casa Fiesta Chicken Tortilla Soup

Prep Time: 10 min
Cook Time: 10-15 min
Yield: 8 servings

Ingredients

  • ½ lb of diced boneless, skinless chicken breast
  • ½ lb of diced boneless, skinless chicken thighs
  • 2 quarts of chicken stock
  • 1 can of Casa Fiesta tomatoes
  • ½ tsp Casa Fiesta Chipotle Peppers
  • 1 bunch of chopped cilantro
  • 6 Tbsp of cumin
  • 2 tsp black pepper
  • 1 large onion diced
  • 1 avocado diced (optional)
  • 5 yellow corn tortillas
  • 1 cup of shredded Mexican cheese
  • 2 cups of vegetable oil

Directions

  1. Cut the tortillas into strips and set aside. 
  2. Place the oil in a saucepot and heat the oil to 350 F.  Once heated, fry the strips and remove once they are golden brown and drain on paper towels. 
  3. In a stock pot, add the chicken stock, tomatoes and green chilies, pepper, cilantro, diced onions, and cumin and stir until incorporated. 
  4. Heat to a boil, add the chicken, and return to a boil, reduce heat and simmer.  Simmer for 1 hour and adjust seasonings as needed. 
  5. To serve, ladle the soup into a bowl, add fresh avocado if desired, fried tortilla strips, and cheese.  

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Casa Fiesta Green Chilies and Cheese Cornbread

Ingredients:

  • 1 Cup Yellow Corn Meal Mix
  • 1 Cup Milk
  • ¼ Cup Oil
  • 1 Can Cream Style Corn
  • 1 Teaspoon Baking Powder
  • 2 Eggs, Slightly Beaten
  • ½ Teaspoon Salt
  • 1 Large Onion, Grated or Finely Chopped
  • 1 Cup Grated Cheddar or Monterrey-Jack Cheese
  • 1 (4 ounce) Can Casa Fiesta Diced Green Chilies

Directions

  1. Mix cornmeal with milk, oil, corn, baking powder, eggs and salt.
  2. Then add the onion, cheese and green chilies, pour mixture into a greased baking dish or cast iron skillet.
  3. Bake in preheated 350° F oven for 1 – 1 ½ hours are until toothpick inserted into center of cornbread comes out clean.

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Louisiana Gold Crab Cakes

Ingredients

  • 8 ounces good white crabmeat, picked free of shells
  • 3 tbsp Louisiana Gold Horseradish Pepper Sauce
  • 2 tbsp mayonnaise
  • 1 tsp garlic powder
  • 1 tbsp Cajun Injector Cajun Shake
  • ½ c butter, softened
  • ¼ c chopped parsley
  • 1 c bread crumbs (may need to add more if necessary)

Directions

  1. Preheat oven or grill to 425 degrees.
  2. In a large bowl, add crabmeat, horseradish pepper sauce, mayonnaise, garlic, Cajun shake, and butter, parsley and bread crumbs.  Mix thoroughly until all ingredients are evenly incorporated.
  3. Make into small patties or balls. 
  4. Bake in oven or grill until heated through are golden brown on top. 
  5. Great served either warm or cool.

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Louisiana Jalapeño Lime Guacamole

Prep Time: 20-30 minutes
Yield: 6 servings

Ingredients

  • 2 Haas Avocados. Halved, seeded and peeled
  • 1/3 c Red Onion diced
  • 3 tbsp Freshly Chopped Cilantro
  • 1 Whole tomato seeded and diced
  • 4 tbsp Louisiana Jalopeno Lime Wing Sauce
  • 1 tbsp Cajun Injector Cajun Shake

Directions

  1. In a medium size mixing bowl place avocado pulp and Louisiana Jalopeno Lime wing sauce. 
  2. When avocado has an even layer of wing sauce, combine all other ingredients.
  3. Using a fork or potato masher fold all ingredients until thoroughly mixed.
  4. Let sit at room temperature for 20-30 minutes.

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Roasted Garlic Hummus

Ingredients

  • 2 cups Magic Garden Hummus Base
  • 2 tbsp Extra Virgin Olive Oil
  • 3 garlic cloves, peeled and roasted
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup tahini
  • 1 tsp salt
  • 1 tsp granulated garlic
  • ¼ teaspoon cayenne pepper
  • ¼ cup freshly chopped parsley

Directions

In a large food processor combine all ingredients and pulse until mixture is smooth and all ingredients are mixed thoroughly.

Serving Suggestions:

Garnish with minced olives, whole roasted garlic cloves, and serve with assorted crudités of vegetables.

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Roasted Red Pepper Hummus

Ingredients

  • 2 cups Magic Garden Hummus Base
  • 2 medium red bell peppers
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cloves garlic, chopped
  • 1/3 cup tahini
  • ½ tsp lemon zest
  • 1/3 cup lemon juice
  • 1 tsp salt

Directions

  1. Preheat oven to 425 degrees. 
  2. Line sheet pan with foil and lightly oil. 
  3. Place peppers and roast in oven until skin is blistered and lightly charred. 
  4. Remove peppers and place in bag to allow steam to generate too allow skins to be removed easier. 
  5. Remove skins and seeds.
  6. Allow to cool for about 20 minutes.
  7. In a large food processor combine all ingredients, pulse, and allow mixture to become creamy.

Serving suggestions

 Garnish with chopped parsley, crumbled feta cheese and olives.  Serve with warm pita bread.

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Spicy Sweet Potato Hummus

Ingredients:

  • 2 cups Magic Garden Hummus base
  • 1 ½ cup canned sweet potatoes (drained)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp tahini
  • 2 cloves garlic, peeled
  • Zest and juice of 1 lemon\
  • TT salt
  • 1 ½ tsp cayenne pepper
  • ½ tsp paprika
  • ¼ tsp ground cumin

Directions

  1. Combine all ingredients in a food processor, blend well on high until all ingredients are mixed thoroughly and hummus becomes creamy. 
  2. Season to taste and serve

Serving Suggestions

Garnish Suggestions: toasted pine nuts, olives, olive oil, and cheese.  Serve alongside pita bread and/or pita chips.

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Sweet Potato and Jalapeño Soup

Prep time: 20 minutes
Cook time: 1 hour 20 Minutes
Yield:  1 Gallon

Ingredients

  • 4 Slices of Bacon, Diced
  • 7 Diced Jalapeños (seeds removed from all but 3)
  • ½ Pound Diced Onion
  • ¼ Pound Diced Carrots
  • ¼ Pound Diced Celery
  • 2 Cloves Minced Garlic
  • 1 (#10) Can mashed sweet potatoes
  • 2½ Quarts Chicken Stock
  • ½ Cup Cream\
  • TT Cajun Shake
  • TT LA  Gold Green Sauce

Directions

  1. In a 5 quart stock pot, render the bacon for 10 minutes on medium heat, remove bacon and then add diced vegetables and sauté for 15 minutes on medium heat.
  2. After vegetables are sautéed add the sweet potato mash and chicken stock.
  3. Bring to a boil, lower heat and simmer for 1 hour and 15 minutes.
  4. To finish the soup remove from heat and blend with stick blender until velvety smooth, add cream and season to taste with Cajun shake and LA Gold green sauce. 
  5. Garnish with slice green onions and rendered bacon.

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Sweet Potato Butter

Prep Time: 30 Minutes

Ingredients

  • 1 15 Ounce canned cut sweet potatoes (drained and mashed)
  • 2 Cups Heavy Whipping Cream

Directions

  1. Place cream into food processor with whish, plastic blade, or normal chopping blade.
  2. Begin to blend the cream; it will go through a few different stages: foamy, soft cream, firm cream, coarse cream. Then swiftly the cream will seize, the silky shape will give way. The butter at this point is now fine grained bits in buttermilk, and a few seconds later you will have a ball of yellowish butter that is divided from the buttermilk.
  3. Drain the buttermilk, and then blend in the mashed yams.
  4. Place the butter into sealable container and store in the refrigerator for up to two weeks.

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