Campbell Gardens

Candied Jalapeños & Candied Habaneros


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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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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.


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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

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!


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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

Ingredients:

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

Directions:

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!  

Ingredients:

  • 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

 

Instructions:

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

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Ingredients:

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

Directions:

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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Stuffed Bells with Chicken and Rice

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Ingredients:

4 bell peppers, red and yellow

1 box Rice a Roni, Mexican Style

2 chicken breasts, diced

1/4 cup Campbell’s candied jalapeños, coarsley chopped

2 tablespoons butter

1/2 medium onion, diced

1 cup black beans

1/2 cup cheddar cheese, shredded

salt/pepper to taste

1 clove of garlic, crushed

Directions:

Pre-heat oven to 350°. Cook rice according to directions on the box for the stove top. Slice the tops off of bell peppers and remove membrane and seeds.  Cut up the tops of the peppers, dice and discard the stems.  I like to pre-cook the bell peppers, either by placing in a microwave for 5 minutes or in a pan of boiling water until fork can pierce easily.

Melt butter in saute pan and cook onions over medium-high heat until tender. Add diced chicken seasoned with salt and pepper.  Cook about 10 minutes until cooked through.  Lower heat to medium and add diced pepper tops, candied jalapeños, garlic, black beans and cook another 5 minutes.  Add rice and 1/4 cup of cheese to mixture and stir to combine and spoon into peppers.  Top with remaining cheese and place filled peppers into a baking dish and bake for 30 minutes until cheese is melted and filling hot.