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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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!

Rob's Sammi

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


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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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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.


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Loaded Potato Salad

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Ingredients:

4 cups of cubed potatoes

4 hard boiled eggs, chopped

1/2 cup candied jalapeños, chopped

10 slices of bacon, cut into 1 inch pieces

1/2 cup mayonnaise

1/4 cup sour cream

1/3 cup candied jalapeño brine

1 tablespoon Dijon mustard

1 teaspoon salt

1 stalk celery, diced

3 green onions, chopped

1/2 cup cheddar cheese, shredded

Directions:

Boil the potatoes until they are fork tender. Drain the potatoes and set aside. Cook the bacon in a skillet until crisp.  Place on paper towel to drain.  Pour off all but 2 tablespoons of the bacon drippings in the skillet.  Add the mayonnaise, sour cream, mustard, brine and salt to the bacon drippings in the skillet and whisk to combine. In a large bowl, combine the potatoes, eggs, candied jalapeños, celery and onions.  Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.

Cover and refrigerate for at least 2 hours before serving.


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Sweet Jalapeño Cheese Soup

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Ingredients:

6 cups chicken broth
2 cups celery, chopped
2 cups onion, chopped
2 cloves of garlic, minced
1/4-1/2 cup of Campbells Candied Jalapeños, chopped
1/4 cup cream
2 lbs of shredded mixed cheddar/colby blend
2 tablespoons of flour

Directions:

Saute the garlic, celery and onion until soft in 2 tablespoons of olive oil. (We like using a Jalapeno Olive Oil). Add chopped candied jalapeños and flour. Cook for about 3 minutes stirring all the time. Then add the chicken broth slowly whisking while bringing it to a simmer for 2 minutes. Slowly stir in the grated cheese and then add the cream. Add some of the brine of candied jalapeños to kick up the flavor even more!

Top each serving with a little shredded cheese. Very easy and tasty! 🙂