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

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! 

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.

Baked Creamy Pepper Chicken

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!