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!

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

Campbell’s Pork Burritos

One of my favorite recipes for when we have a couple of busy days ahead. So easy to throw together when everyone is going 10 different directions and eating at all times. I start it on the stove and then add to a crock pot for the rest of the day to continue cooking.

Pork Burritos

Ingredients:

1-2 lbs. of dried pinto beans

1 lb of cubed pork steak or pork stew meat

3 cloves of garlic, minced

3 cups of chicken broth

1 package of flour tortillas

salt and pepper to taste

shredded cheese

candied jalapeños

cilantro, minced

Directions:

Rinse and clean pinto beans in a large pot, drain into a colander. In a large pot on the stove heat approximately 4 cups of water and 3 cups of chicken broth. Just be sure there is enough liquid to cover the beans and then some. Bring water and beans to a slow boil. Turn the heat down to a rolling low simmer. You can put a lid on the pan, you just don’t want to boil the beans dry, stir as needed. When beans are half done add them and liquid to a heated crock pot. Add cubed pork, garlic, salt, and pepper. Have crock pot on high with the lid on. Add the liquid a little at a time as needed. When pork starts breaking apart and beans become easily smashed and liquid becomes absorbed, turn off heat and serve. The last hour or so take lid off so liquid steams off.

We heat the flour tortilla in a skillet, (we buy our tortillas from a grocery in the city where they make them fresh every day), spread some beans around add some cheese, chopped candied jalapeños, cilantro, salsa and then roll it up. Full of flavor and fills your tummy!

Wonton Sausage Appetizer

 

 

Ingredients:

1 ½ cup Monterey Jack, shredded

1 ½ cup Sharp Cheddar, shredded

1 Cup Hidden Valley Ranch

1 1.25 oz. black olives, chopped

1 red bell pepper, chopped

2 cups Italian sausage, cooked and drained

½ cup candied jalapenos, chopped

1 package of won ton wraps, 60 count

Directions:

Take first 6 ingredients and place in food processor and pulse until all is blended.  Brush back of won tons  with oil and place in muffin tin and bake at 350° for 5 minutes.  Take out of oven and place a spoonful of the mixture into the wraps and bake until cheese is melted and lightly browned.  About 2 minutes.  Then add a teaspoon of candied jalapenos to top it off with a little kick!

We borrowed this recipe from Blue Rivers Edge in KC.  We just kicked it up by adding our candied jalapeños on top!