Campbell Gardens

Candied Jalapeños & Candied Habaneros


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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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Baked Creamy Pepper Chicken

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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!