Campbell Gardens

Candied Jalapeños & Candied Habaneros


3 Comments

Southwest Casserole With A Little Kick

Southwest Casserole 1
This is a favorite dish at the Campbell’s and is also great as leftovers for the next day!
Casserole Ingredients:
1 medium sweet onion, diced
olive oil
1 1/2 lbs of lean ground beef
2 cloves of garlic, minced
1 package of taco seasoning
1/4 cup of water
1 can of chili style tomatoes
4 oz. of cream cheese
1/2 cup of Campbell Gardens chopped candied jalapeños
1 cup of Mexican-style corn, drained
2 cups of nacho flavored tortilla chips, crushed and divided
2 1/2 cups shredded Colby-Jack or Pepper Jack cheese, divided
Crust Ingredients:
1 8.5 oz yellow corn muffin mix
1/2 cup cream style corn
1/2 cup milk
Assorted toppings:
salsa, sour cream, guacamole, Campbell Gardens candied jalapeño slices, lettuce, black olives
Directions:
Preheat the oven to 375 degrees. Spray 8 x 8 inch baking dish with cooking spray. In a large skillet saute the diced onion in 2 tablespoons olive oil until translucent. Add the ground beef and cook until no pink remains. Add the minced garlic, taco seasoning, water and chili style tomatoes. Turn the  heat to medium-high and simmer until tomatoes begin to break down. Add the cream cheese to the pan. Stir until the cheese has completely melted in the beef mixture, then add the candied jalapeños and corn. Stir well and remove from the heat.
Crust Directions:
In a small mixing bowl, stir together the muffin mix, 1/2 cup of milk and 1/2 cup of cream style corn. The mixture should be lumpy.
Assemble the casserole:
Sprinkle 1 cup of crushed tortilla chips on the bottom of the dish. Pour the ground beef mixture over the chips and sprinkle with 1 1/2 cups of shredded cheese. Use a tablespoon and dollop the sweet corn crust batter over the beef mixture and spread evenly. Sprinkle the remaining crushed tortilla chips on top and place in the oven. Bake for 25 minutes, then sprinkle the last cup of cheese on top. Return to the oven for another 3-5 minutes until the cheese melts or toothpick inserted into the corn crust comes out clean. Serve hot with your favorite toppings.


Leave a comment

Sweet N Spicy Wings

This sweet n spicy sauce will put a good burn in your belly. Be sure to make plenty for your crowd, they will come back for seconds and thirds! Super Bowl Wings

2 large packages of wings, about 10 lbs. cut up into drumettes, wings, and tips

Sauce Ingredients:

  • 1 medium size bottle of Louisiana Hot Sauce
  • 1 medium size jar of your favorite flavor of jelly (I have used grape, orange marmalade, and raspberry)
  • 1 stick of butter
  • 2 cups of brown sugar
  • 1/2 cup of chopped Campbell candied jalapeños or candied habaneros

Dry Rub Ingredients:

  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons black pepper
  • 1 teaspoon celery salt
  • 1 teaspoon salt
  • 6 tablespoons of cornstarch

Enough cooking oil to deep fry wings

Directions:

Lay wings on a paper towel and pat dry. Mix the dry rub ingredients in a plastic bag. Add wings to the dry rub bag and coat well. Spread out onto a cookie sheet and refrigerate for 1 hour. Add the sauce ingredients to a pan and turn heat to a low simmer, stirring as needed. After 1-hour of the wings being refrigerated, heat the oil in a deep heavy pan and slowly add the wings, frying until done. Drain on a paper towel. Into a crock pot add the fried wings and pour the sauce over the wings. Making sure all the wings are coated well. Turn the crock pot on low while serving.

Serve with Blue Cheese Dressing and celery sticks.