Campbell Gardens

Candied Jalapeños & Candied Habaneros


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Roasted Potato Tacos with Campbell’s Jalapeño Dressing

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Roasted Potato Tacos with Creamy Cilantro, Campbell’s Candied Jalapeños, Garlic Dressing.  Quick and hearty potato tacos are easy to fix and very satisfying at the end of the day. 

Ingredients:

2-3 russet potatoes, coarsely chopped

1/2 red bell pepper, coarsely chopped

1/2 orange bell pepper, coarsely chopped

1/2 medium onion, coarsely chopped

2 tablespoons Olive Oil

1/2 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon chili power

Corn tortillas

Lime wedges

Directions:

Preheat oven to 420 °. Combine everything in a bowl except the tortillas and lime wedges. Toss until potatoes, onions and peppers are well coated in oil and spices. Spread the mixture out on a roasting pan. Cook for 30-40 minutes, or until potatoes are tender. While potatoes are in oven, heat up a skillet and toast the tortillas until slightly crispy. Spread the potato mixture on the tortillas and top with a spoonful of dressing, shredded cheese and salsa.  Serve with lime wedges.

Dressing Ingredients:

3 tablespoons sour cream 

1 tablespoon of mayonnaise

1 teaspoon of fresh cilantro, chopped fine

1 clove garlic, minced

1/2 teaspoon chili powder

2 teaspoons candied jalapeños, diced

1/2 teaspoon fresh lime juice

Combine all the ingredients in a bowl and whisk until smooth.

You can also use Greek yogurt and eliminate the sour cream and mayonnaise.


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Toasted Spicy Meatball Grinders

Grinder 1

Meatball Ingredients:

1/2 lb. of ground chuck

1/2 lb. of Italian sausage

2 Tbls. candied jalapeños, chopped

1 small onion, grated

3 cloves garlic, minced

1 tsp. basil

1 tsp. fennel seeds

1/4 tsp. thyme

1/4 tsp. rosemary

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup Panko breadcrumbs

1/2 cup. Parmesan cheese

1 egg, beaten

1-2 tsp. olive oil

Directions:

Preheat oven to 375°. Combine the ground beef, sausage and spices in a large bowl.  Add the onion, candied jalapeños and mix well.  Add breadcrumbs, Parmesan cheese, beaten egg and 1 tsp. of olive oil.  Combine the mixture thoroughly with your hands.  Form into meatballs, about the size of a walnut, adding more olive oil as needed to hold meatballs together. Place meatballs on a foil covered baking sheet and bake for 30-35 minutes.  

Sauce Ingredients:

3 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, chopped

2 (28 oz. cans) crushed tomatoes

2 Tbl. Italian seasonings

1 tsp. red pepper flakes

1 tsp. salt

1/2 tsp. pepper

1 cup water

Directions:

Heat olive oil in a large pot over medium heat.  Add chopped onion and cook until the onion is soft, about 5 minutes.  Add the garlic and cook for another minute.  Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, salt and pepper and stir together.  Add water a little at a time until the sauce reaches desired consistency.. Add the cooked meatballs to the sauce and simmer gently for 30 minutes.

Grinders:

4-6 hoagie rolls

Provolone or mozzarella cheese, slices

To make the grinders, preheat the oven to 400°. Place open hoagie rolls on a large baking sheet.  Spoon 3-4 meatballs into each roll along with the sauce. Top with sliced cheese. Bake for 12-15 minutes until the rolls are toasty and the cheese is browned and bubbly.