Campbell Gardens

Candied Jalapeños & Candied Habaneros


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Adult Mac and Cheese

Ingredients:

2 cups heavy cream

1 cup asiago cheese, grated

1 cup monterey jack cheese, grated

1 pound elbow macaroni, cooked and drained

1/3 cup, candied jalapeños, seeded and diced

½ cup candied jalapeno juice, strained

½ cup sun dried tomatoes, chopped

3 cloves of garlic, chopped

1 medium onion, chopped

1 tablespoon butter

10 slices bacon, cooked crisp and crumbled

salt and pepper

2 cups cheddar cheese, shredded

1 ½ cups plain breadcrumbs

You’ll want to buy cheese that you grate yourself; the pre-grated cheeses are coated with flour or starches and don’t tend to melt evenly.

Directions:

Preheat the oven on the broil setting. In a small skillet melt butter and add onion and garlic, saute until carmalized, set aside.  In a large saucepan over medium heat, add the heavy cream. When the cream begins to bubble around the edges, add 1/2 cup each the asiago and Monterey jack cheeses, stirring until melted. Remove from heat and add the macaroni, stirring until evenly coated. Add the diced jalapeños, juice, onions, garlic, dried tomatoes and ½ of the bacon. The cheese mixture should be like glue now. If it’s not, add a little more the remaining 1/4 cup of asiago and Monterey jack cheeses until they are melted and the mixture isn’t too wet looking. If the mixture seems too dry, add 2 tablespoons of the heavy cream. Sprinkle in salt and pepper to taste. Pour the mixture into a large buttered baking dish and distribute evenly. Top with the cheddar cheese and bread crumbs and remaining bacon. Place the dish in the oven, and broil until the cheese on top begins to bubble and brown around the edges, around 5-7 minutes


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Chocopeno Candy

Superbowl & Valentine’s Day is coming up soon. How about trying some “MAN” candy? Bacon, candied jalapeños, chocolate, peanut butter and bacon flavored crackers, what is there not to love with this combo? This recipe is for the candy but if you would like to make a pie the instructions will continue at the bottom. You will just need to add another package of almond bark, peanut butter, bacon and candied jalapeños to continue the layering. The pie is delicious because it is nice and thick and full of yummy spicy goodness! 

Ingredients:

2 packages of chocolate almond bark

1 1/2 jars of peanut butter

1/2 – 1 jar of candied jalapeños/candied habaneros chopped coarsely

2 sleeves of bacon flavored crackers

1/3 cup of melted butter

Hershey’s chocolate syrup

bacon-1 pound bacon cooked and crumbled OR 1 large bag of pre-cooked bacon bits

Directions:

Line plate, pan or cookie sheet with waxed paper

Layer #1  1 crushed sleeve bacon flavored crackers (when using a cookie sheet use 2 sleeves). Add 1/4-1/3 cup of melted butter to crushed crackers to help hold together. Press into the pan.

Layer #2 In a double boiler or in a microwave-safe bowl melt 1 package chocolate almond bark. Add candied pepper juice until spreadable. I dropped spoonfuls of the chocolate bark over the crackers and then lightly spread with a spatula.

Layer #3 Sprinkle the bacon over top of chocolate.

Layer #4 Warm/melt the peanut butter using butter, honey or maple syrup to thin. Spread over the bacon, once agin using the spoon/spatula method used for the chocolate.

Layer #5 Sprinkle candied jalapeños/candied habaneros over the top of the peanut butter. The amount and flavor you use to your preference. The chocolate will counter some of the heat of the peppers. 

Layer #6 Drizzle chocolate syrup over the peppers.

Layer #7 Melt the other package of almond bark and spread over the syrup. 

Refrigerate until firm. Cut up into pieces and serve.

For PIE:

Use an additional amount of ingredients and continue layering in a pie dish that has been greased with butter. 

Layer #8 bacon 

Layer #9 peanut butter 

Layer #10 candied jalapeños/candied habaneros

Layer #11 bacon 

Layer #12 drizzle chocolate syrup and then cover with melted almond bark and chill until firm. ENJOY & SHARE

With special thanks to my friend Dee for sharing this recipe with us. She also said for Christmas she will take a whole bacon-flavored cracker and spread a layer of peanut butter then adds candied peppers and bacon bits. Top with another cracker then dunk it into melted white almond bark and then top cracker with chopped pieces of red and green candied jalapeños before the bark hardens for contrast at Christmas.

 

 


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Mini Stuffed Spicy Peppers

 

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My new found love! These little mini sweet peppers are the perfect finger food. Great for filling with all kinds of yummy goodness. Try stuffing them with spinach and mushrooms, goat cheese and shallots, pimento cheese and candied jalapeños, taco meat and cheeses and even guacamole. You can slice off the stem end and stuff them and grill or on a baking sheet in the oven. Did I say I love these little mini wonders?

Ingredients

12 mini sweet bell peppers

1 pound of Italian sausage, cooked and drained

1 8 oz. block of cream cheese

1/2 cup of sharp cheddar cheese, grated

1/4 cup chopped Campbell’s candied jalapeños

Directions

Preheat the oven to 400 degrees F.

Cut the mini peppers in half, top to bottom and remove the seeds and ribs. Set aside. In a medium skillet, brown the sausage while breaking up into small pieces. Drain any excess fat from the sausage and remove skillet from the heat. Cut the cream cheese into small chunks and add it and the cheddar cheese and candied jalapeños into the skillet with the sausage. Mix until blended.

In a 9 by 13-inch baking dish, covered with foil, place the peppers cut side up. Evenly divide the sausage mixture among the pepper halves. Bake for 15-20 minutes until the peppers take on a soft look and sausage is slightly browned.

 

 

 

 


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Southwest Pork Crostini

This recipe was shared with us by a Pepper Fan, Angela B. at the Maple Leaf Festival in Baldwin City, Kansas. She said this is one of her favorite game day appetizers that she likes to serve. Filling and delicious was our take on this!

Pulled Pork Crostini 1

Ingredients:

1 loaf of baguette bread sliced on the diagonal

Ingredients for Pork:

1 boneless pork shoulder butt roast (about 2 pounds)

1/2 cup lime juice

2 envelopes mesquite marinade mix

1/4 cup of sugar

Ingredients for Salsa:

1 cup frozen corn

1 cup canned black beans, rinsed and drained

1 medium tomato, finely chopped

2 tablespoons Campbell Gardens candied jalapeños, finely chopped

2 tablespoons lime juice

1/2 teaspoon cumin

1/2 teaspoon salt

Toppings:

crumbled feta cheese

candied jalapeños, diced

Pork: Place roast in a slow cooker. In a small bowl combine lime juice, marinade, sugar and pour over roast. Cook, covered on low 6-8 hours or until meat is tender. Shred and set aside.

Salsa: In a small bowl combine corn, beans, tomato and candied jalapeños. Stir in lime juice and seasonings. In a saucepan add the salsa mixture and cook over low heat until blended.

Crostini: Preheat broiler, brush bread slices on both sides with olive oil, place on baking sheets. Broil on each side until golden brown. Layer toasts with salsa, shredded pork and toppings. Serve with lime wedges.

 

 

 

 


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Rob’s Grilled Sammi Melt

Rob is a big fan of Campbell Gardens Candied Jalapeños and Little Bill’s Pimento Cheese. This is one of his recipes he shared with us at The City Market – Kansas City. We always like to try suggestions of how to try our jalapeños and this combination has a 5 Star rating in flavor, spicy and the yum factor. Spice it up even more by adding our candied habaneros and jalapeño pimento cheese!

Rob's Sammi

Ingredients to make 1 sandwich:

6-8 slices of Campbell Gardens candied jalapeños

1/4 cup of Little Bill’s pimento cheese

1/4 pound of ground chuck

3-4 slices of bacon, cooked and drained

1-2 thin rings of a sweet onion

2 slices of rye or sourdough bread

Directions:

Season ground chuck with Cajun seasoning and pat into a very thin patty and fry until done. Butter one slice of bread and place in skillet. Spread half of pimento cheese, (let soften to ease spreading) over the bread. Layer bacon, candied jalapeños, onions then spread the rest of the pimento cheese on the other slice of bread. Lay on top of onions and butter the other side. Heat skillet and toast Sammi until bread is slightly brown. Just like a grilled cheese, but even better!

Rob will change it up by adding a fried egg and substitutes the ground chuck with a sausage patty.

Little Bill’s pimento cheese comes in three different flavors, Original, Bacon, and Jalapeño. There is nothing like fresh from the kitchen, homemade pimento cheese. You can find Little Bill at The City Market – Kansas City every Saturday. Check out his website for more recipes and store locations: Little Bill’s Pimento Cheese

You can find us at The City Market – Kansas City every Saturday and online at: Campbell Gardens We have more recipes, events, store locations and we ship!  Follow us on facebook: Campbell Gardens Candied Jalapenos


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Stuffed Jalapeño Burgers With Blackberry Sauce

This could be the best burger you ever eat! They have a nice sweet kick that will have you patting yourself on the back!

Blackberries

Burger Ingredients:

2.5 pounds ground beef

8 oz. cream cheese, softened

3 tablespoons diced Campbell Gardnes candied jalapeños

1 cup of cooked, chopped bacon

Blackberry Chipotle Sauce Ingredients:

2 tablespoons of oil

1 tablespoons of minced garlic

2 tablespoons of minced, Campbell Gardens candied jalapeños

3 cups fresh blackberries, rinsed

1/2 cup bourbon

1/2 cup candied jalapeño liquid from jar

1 cup of sugar

2 teaspoons chipotle seasoning

Directions:

Burgers: Mix cream cheese, candied jalapeños and bacon together in a small bowl. Separate the ground beef into 6 sections. Divide each section in half and flatten. Add one-sixth of the cream cheese mixture to the center of one of the halves, then place the other half over the cheese mixture and seal the sides. Do this for each patty and grill until done.

Blackberry Chipotle Sauce: Heat oil in a saucepan. Add garlic, candied jalapeños and saute for 1 minute. Add the rest of the ingredients and bring to a boil. Simmer for 15 minutes. If you’d like the sauce thicker add cornstarch and cold water. Taste as you go and add more sugar if needed. Once thickened remove from heat. If you don’t care for the blackberry seeds then run through a fine strainer.

Top burger with Pepper Jack cheese or Brie and blackberry chipotle sauce. This recipe will make 6 burgers.


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Festive Macaroni Salad

Festive Mac Salad

I make this up to fill a 9 X 13 baking dish. You can make up a smaller amount by cutting the recipe in half.  I used our mild candied jalapeños in this but if you have an extra spicy crowd the candied habaneros really explode with flavor!

Ingredients:

2-pound bag of elbow macaroni, cooked until done and rinsed in cold water and drained

2 large cans of black olives, chopped coarsely

2 boxes of cherry tomatoes, chopped coarsely

8 green onions, sliced thinly

1 cup finely shredded cheddar cheese

1/2 cup candied jalapeños, chopped into small pieces

1 cup mayonnaise

1/2 cup of milk

3 tablespoons of distiled white vinegar

1/4 cup of sugar

1 teaspoon of salt

2 teaspoons of black pepper

extra candied jalapeño juice to taste

Directions:

Dressing: Mix together mayonnaise, vinegar, sugar, milk, salt and pepper. Adjust to your taste by adding more sugar and milk. I like a thin base of dressing and others like it thick and creamy, so please play around with the dressing to you preference.

Placed drained and cooled macaroni in a large bowl and pour half of dressing while stirring. Stir in tomatoes, olives, green onions and candied jalapeños. Add the rest of the dressing and stir in some extra candied jalapeño juice to kick it up even more.

Refrigerate for at least 3 hours before serving.


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Border Scrambled Eggs

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We often eat this very filling Mexican breakfast dish for dinner.

Ingredients:

1 teaspoon of olive oil

1 small white onion, finely chopped

1 garlic clove, minced

2 tomatoes diced and drained

3 tablespoons chopped, candied jalapeños

3 tablespoons of chopped, cilantro

salt and pepper to taste

6-8 large eggs

Directions:

Heat the oil over medium heat in a large nonstick skillet. Add the onion. Cook for about 3 minutes until just tender. Turning heat to medium high, add the candied jalapeños, garlic, tomatoes and half the cilantro. Cook, stirring often until the tomatoes have cooked down and the mixture is lightly browned and the liquid has evaporated. Turn the heat down to medium and beat the eggs in a bowl then salt and pepper to taste. Add to the skillet and cook, stirring until the eggs are scrambled.

Serve the eggs with warm tortillas and salsa.