Campbell Gardens

Candied Jalapeños & Candied Habaneros

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Toasted Spicy Meatball Grinders

Grinder 1

Meatball Ingredients:

1/2 lb. of ground chuck

1/2 lb. of Italian sausage

2 Tbls. candied jalapeños, chopped

1 small onion, grated

3 cloves garlic, minced

1 tsp. basil

1 tsp. fennel seeds

1/4 tsp. thyme

1/4 tsp. rosemary

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup Panko breadcrumbs

1/2 cup. Parmesan cheese

1 egg, beaten

1-2 tsp. olive oil


Preheat oven to 375°. Combine the ground beef, sausage and spices in a large bowl.  Add the onion, candied jalapeños and mix well.  Add breadcrumbs, Parmesan cheese, beaten egg and 1 tsp. of olive oil.  Combine the mixture thoroughly with your hands.  Form into meatballs, about the size of a walnut, adding more olive oil as needed to hold meatballs together. Place meatballs on a foil covered baking sheet and bake for 30-35 minutes.  

Sauce Ingredients:

3 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, chopped

2 (28 oz. cans) crushed tomatoes

2 Tbl. Italian seasonings

1 tsp. red pepper flakes

1 tsp. salt

1/2 tsp. pepper

1 cup water


Heat olive oil in a large pot over medium heat.  Add chopped onion and cook until the onion is soft, about 5 minutes.  Add the garlic and cook for another minute.  Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, salt and pepper and stir together.  Add water a little at a time until the sauce reaches desired consistency.. Add the cooked meatballs to the sauce and simmer gently for 30 minutes.


4-6 hoagie rolls

Provolone or mozzarella cheese, slices

To make the grinders, preheat the oven to 400°. Place open hoagie rolls on a large baking sheet.  Spoon 3-4 meatballs into each roll along with the sauce. Top with sliced cheese. Bake for 12-15 minutes until the rolls are toasty and the cheese is browned and bubbly.

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Creamy Chicken Chowder

Creamy Chicken Chowder


4 slices bacon, chopped

1 onion, diced

3 tablespoons Campbell candied jalapeños, chopped

2 tablespoons butter

2 russet potatoes, diced

1 red bell pepper, diced

1 cup celery, chopped

2 cups frozen corn, thawed

salt and black pepper

2 cups milk

1 cup sour cream

3 cups chicken broth

2 cups rotisserie chicken, shredded



In a large skillet cook bacon until crispy.  Place on a paper towel lined plate.  Keep 1 tablespoon of drippings, add onion, candied jalapeños, red bell pepper, celery, corn, salt and pepper and saute for about 5 minutes.  In a blender, puree half the mixture and add back to the pan.  Add milk, sour cream, chicken broth, butter and chicken and let simmer for about 5 minutes at medium high heat.  Garnish with cooked bacon and chopped cilantro.   Serve with crackers.