Campbell Gardens

Candied Jalapeños & Candied Habaneros


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Southwest Pork Crostini

This recipe was shared with us by a Pepper Fan, Angela B. at the Maple Leaf Festival in Baldwin City, Kansas. She said this is one of her favorite game day appetizers that she likes to serve. Filling and delicious was our take on this!

Pulled Pork Crostini 1

Ingredients:

1 loaf of baguette bread sliced on the diagonal

Ingredients for Pork:

1 boneless pork shoulder butt roast (about 2 pounds)

1/2 cup lime juice

2 envelopes mesquite marinade mix

1/4 cup of sugar

Ingredients for Salsa:

1 cup frozen corn

1 cup canned black beans, rinsed and drained

1 medium tomato, finely chopped

2 tablespoons Campbell Gardens candied jalapeños, finely chopped

2 tablespoons lime juice

1/2 teaspoon cumin

1/2 teaspoon salt

Toppings:

crumbled feta cheese

candied jalapeños, diced

Pork: Place roast in a slow cooker. In a small bowl combine lime juice, marinade, sugar and pour over roast. Cook, covered on low 6-8 hours or until meat is tender. Shred and set aside.

Salsa: In a small bowl combine corn, beans, tomato and candied jalapeños. Stir in lime juice and seasonings. In a saucepan add the salsa mixture and cook over low heat until blended.

Crostini: Preheat broiler, brush bread slices on both sides with olive oil, place on baking sheets. Broil on each side until golden brown. Layer toasts with salsa, shredded pork and toppings. Serve with lime wedges.

 

 

 

 

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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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Jack’s Burritos

Jacks 2

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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Baked Creamy Pepper Chicken

Image

Ingredients:

2 chicken breasts, sliced lengthwise and pounded to 1/2 inch thick  

2 cups of Planko bread crumbs

1/4 cup Ranch Seasoning, I like Jumpin Jimmy’s Rocking Ranch

4 oz cream cheeses, cut into 1/4 slices

1/3 plus cup of Campbell’s Candied Jalapeños, chopped

1/4 stick butter, cut into thin slices

Directions:

Preheat oven to 375°.  Line a baking sheet with foil. Using a large plate (I like to use a paper plate for this step) add Planko bread crumbs, Ranch Seasoning and mix well. You will be adding ingredients to 4 breasts, so distribute evenly. Place a pounded chicken breast, smooth side down and open up the breast. Take the sliced cream cheese and lay along the length of the breast on one side. Spoon candied jalapeños over the cream cheese.  Fold the top over and roll into the bread crumb mixture gently.  Place on the baking sheet with the open cheese side up, add pats of butter evenly over the breasts.  Place in oven for 45 minutes or until browned and done.                                                             Let set a few minutes before slicing.  

This is delicious with such flavor!  Thank you Russ Weir for sharing how you used your Campbells Gardens Candied Jalapeños.

PS:  We also had a wilted lettuce salad and morel mushrooms to complete our meal!


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Wonton Sausage Appetizer

won-ton-appitizer wrap

 

 

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!