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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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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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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Candied Jamming Jambalaya

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Ingredients:

6 tablespoons butter

1/2 cup candied jalapenos, chopped

1/2 cup yellow onions, chopped

1 large green bell pepper, seeded and julienne

1 cup celery, coarsely chopped

1 teaspoon garlic, minced

14 oz. Kielbasa sausage, cut into 1/2 slices

1 (16 oz) can whole tomatoes, crushed with juices

1 cup chicken broth

Creole Seasoning to taste

2 bay leaves

1 cup long grain rice, uncooked

Directions:

In a large heavy pot, heat the butter over medium heat.  Add the onions, bell peppers, celery, garlic and saute for about five minutes.  Add the sausage and cook for 3 minutes.  Stir in the tomatoes, chicken broth and season with salt.  Add the bay leaves and rice. Cover and reduce the heat to a low simmer.  Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.  Add the candied jalapeños and remove the bay leaves and garnish with parsley.  Serve with crackers.