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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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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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.

Ingredients:

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

Directions:

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.

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Loaded Potato Salad

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Ingredients:

4 cups of cubed potatoes

4 hard boiled eggs, chopped

1/2 cup candied jalapeños, chopped

10 slices of bacon, cut into 1 inch pieces

1/2 cup mayonnaise

1/4 cup sour cream

1/3 cup candied jalapeño brine

1 tablespoon Dijon mustard

1 teaspoon salt

1 stalk celery, diced

3 green onions, chopped

1/2 cup cheddar cheese, shredded

Directions:

Boil the potatoes until they are fork tender. Drain the potatoes and set aside. Cook the bacon in a skillet until crisp.  Place on paper towel to drain.  Pour off all but 2 tablespoons of the bacon drippings in the skillet.  Add the mayonnaise, sour cream, mustard, brine and salt to the bacon drippings in the skillet and whisk to combine. In a large bowl, combine the potatoes, eggs, candied jalapeños, celery and onions.  Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.

Cover and refrigerate for at least 2 hours before serving.


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Sweet Jalapeño Cheese Soup

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Ingredients:

6 cups chicken broth
2 cups celery, chopped
2 cups onion, chopped
2 cloves of garlic, minced
1/4-1/2 cup of Campbells Candied Jalapeños, chopped
1/4 cup cream
2 lbs of shredded mixed cheddar/colby blend
2 tablespoons of flour

Directions:

Saute the garlic, celery and onion until soft in 2 tablespoons of olive oil. (We like using a Jalapeno Olive Oil). Add chopped candied jalapeños and flour. Cook for about 3 minutes stirring all the time. Then add the chicken broth slowly whisking while bringing it to a simmer for 2 minutes. Slowly stir in the grated cheese and then add the cream. Add some of the brine of candied jalapeños to kick up the flavor even more!

Top each serving with a little shredded cheese. Very easy and tasty! 🙂


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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.  


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Jack’s Burritos

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This recipe was shared with us by a very good friend about 30 years ago, and it still gets requested.  It is so easy to make and yet fills you up and keeps you coming back for more!                                               Thank You,  Jack

Ingredients:

1 lb. ground hamburger

1/4 cup Campbell’s candied jalapeños, chopped

1 (10.5 oz.) can of Cream of Chicken 

1 (15 oz.) can of Red Beans, drained

1 pkg of taco seasoning

10 – 12 flour tortillas

1/2 block of processed cheese, cut into cubes

1 (10 oz.) can of Rotel, do not drain

1/2 cup of milk

Directions:

Mix  hamburger and taco seasoning in skillet and cook until hamburger is done.   Add beans and candied jalapeños cook for 5 minutes.  In a separate microwave bowl add processed cheese, rotel, milk and cook until cheese is melted, stir occasionally.  Coat an 11 x 13 inch baking dish with cooking spray.  In the 11 x 13 pan spread a thin layer of the cheese mixture.  On a plate lay a flour tortilla and add spoonfuls of hamburger mixture and roll.  Continue making the burritos and place side by side in the baking dish.  Pour the rest of the cheese mixture over the top.  Place in a 350° oven and cook until cheese is bubbling.  Serve with shredded cheddar cheese, lettuce, green onions and salsa.

I hope you get many requests for this dish, it’s a good one! 


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Fresh Corny Salsa

I really love summertime when fresh produce is in and readily available.  I picked up about a dozen ears of sweet corn at our local City Market Saturday and made up this tasty Corny Salsa.

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Ingredients:

4-5 cups corn ( about 12 ears) shucked and silks cleaned

3 cups distilled white vinegar

1 cup sugar

1 tablespoons of cumin, ground

1 tablespoon salt

5 pounds tomatoes, cored, skins removed and then diced

3 tablespoons of Campbell Gardens candied jalapenos, diced

1 green bell pepper, diced

1 large onion, diced

2 garlic cloves, minced

2 tablespoons dried oregano

Directions:

Bring a large stockpot of water to a boil.  Add corn and boil for 5 minutes. Drain.  When corn is cool enough to handle, stand cobs on end and slice off kernels. Be careful not to cut into the cob. Clean out the stockpot and combine vinegar, sugar, cumin and salt and bring to a boil.  Add tomatoes, Campbell Gardens candied jalapeños, bell pepper, onion, garlic and corn kernels, and return to a boil.  Reduce heat and simmer for 5 minutes to allow flavors to blend.  Stir in oregano and return to a boil. Remove from heat.

Preserve:

Use the boiling-water method. Ladle into clean, hot half-pint or pint canning jars, leaving 1/2 inch of headspace.  Release trapped air by stirring contents with a knife.  Wipe rims clean, place lids and jar band on tight.  Process in canner for 15 minutes. Turn off heat, remove canner lid and let jars rest in water for 5 minutes.  Remove jars and set aside for 24 hours.  Check seals, then store in a cool dark place for up to 1 year. Makes about 8 pints.