Campbell Gardens

Candied Jalapeños & Candied Habaneros


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
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.

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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


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.

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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

Pork Burritos


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


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!

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Marinated Summer Salad

This could be served as a salad or a salsa with chips!  Either way it yells “summer”!

Summer Salad


3 medium cucumbers, peeled and chopped

3 medium tomatoes, chopped

1 medium red onion, chopped

1/2 cup chopped candied jalapeños

2 stalks of celery, cut into 1/4 inch slices

1 ear of fresh corn cut off the cob

1 teaspoon celery salt

1 teaspoon garlic seasoning

1 cup of sugar

1/4 cup of vinegar

1/4 cup of balsamic vinegar

1/4 teaspoon black pepper

1 teaspoon of chopped cilantro


Mix all of the above ingredients together in a large bowl.  Toss well to mix and refrigerate for at least 2 hours before serving.  You can also add zucchini in place of cucumbers.

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Breakfast Nachos


Breakfast Nachos

You know we always have corn chips for our sampling and this morning I thought why not make up some breakfast nachos.  We have my parents down for a visit and they are always up for something spicy and new.  Easy to throw together with lots of protein to start the day off right and as we’ve said before those jalapeños are also good for you!  


  • A bag of your favorite corn chips, we like the scoop type
  • 1 cup of  shredded Monterrey jack cheese
  • 4 slices of bacon, cooked and crumbled
  • 1/2 cup of diced ham
  • 1 small green onion, sliced
  • 1/2 cup sliced candied jalapeños
  • 1/2 cup black beans, drained and cooked
  • 1-3 eggs, cooked sunny side up or to your preference
  • salt and pepper to taste



Preheat the oven to 375 degrees.  I used a cast iron skillet but a baking dish will work just fine, add a layer of the chips. Add half of the cheese and scatter about to get coverage on the chips. Place half of the bacon, ham, green onion, beans and candied jalapeños over the chips. Then repeat to add another layer. Place this in the oven for about 10 minutes until the cheese is melted.  While this is in the oven heat up a skillet and cook up your eggs and season with salt and pepper.  Once the eggs are cooked, remove the nachos from the oven and slide the egg on top.

Serve with salsa

There are so many different variations of nachos, BBQ, Greek Nachos and Pizza the list is endless but I must admit this one is a repeat for breakfast or any time!



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Green Chili Casserole




1 pound ground beef

1 can red or black beans, drained

1 package taco seasoning

1 small onion, diced

3 cups of corn chips, broken not crushed

1 small can black olives, sliced

2 (25 oz.) cans of whole green chilies, split lengthwise

1 can spicy cheese soup

1/2 cup of milk

2 cups cheddar cheese, shredded


Preheat oven to 350°.  In a skillet add hamburger, beans and taco seasoning, cook until done. Lightly grease and 8 x 11 inch baking dish. Place half of the corn chips on the bottom of baking dish. Layer half of the hamburger, onion, green chilies, black olives, candied jalapenos and shredded cheese.  Repeat layer.  In a medium bowl dilute the soup with the milk and pour over the top of the casserole.  Cover and bake for 30 minutes. Serve with lettuce, sour cream and salsa.

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Salisbury Steak with Spicy Rich Gravy


One of our comfort foods…. traditional Salisbury Steak with a spicy, rich gravy topped off with caramelized onions, mushrooms and  candied jalapeñosImage onions and mushrooms.


1 pound Ground Round

1 teaspoon salt

1 teaspoon pepper

1 tablespoon Worcestershire Sauce, divided

2 tablespoons olive oil

1 clove garlic, minced

1 medium sweet onion, sliced into rings

8 medium sized mushrooms, sliced

1 tablespoon coarse salt

1 cup beef broth

2 tablespoons of the candied jalapeños brine (juice)

1 tablespoon flour

candied jalapeños, slices


Combine the ground round, salt, pepper and 1/2 teaspoon of Worcestershire Sauce in a large mixing bowl and form into 4 burger sized patties or 2 large steak burgers. Place the patties on a plate and refrigerate until ready to use. Over medium-low heat, place about 2 tablespoons of olive oil in the pan and add the garlic, onions and mushrooms. Sprinkle salt over the onions and mushrooms and cook for about 15 minutes until onions are caramelized.  Remove the onions and mushrooms from the skillet and cover with foil. Using the same skillet turn the heat to medium low and add the burgers.  Cook until done all the way through. Place on a plate and cover with foil. Return to the same skillet and turn the heat to medium and add the beef broth, candied jalapeño brine (juice), Worcestershire and flour. Whisk until bubbly and thickened. Salt and pepper to taste. Place the steaks back in the skillet with gravy and top with the caramelized onions, mushrooms and slices of candied jalapenos.