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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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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Fresh Corny Salsa

I really love summertime when fresh produce is in and readily available.  I picked up about a dozen ears of sweet corn at our local City Market Saturday and made up this tasty Corny Salsa.

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Ingredients:

4-5 cups corn ( about 12 ears) shucked and silks cleaned

3 cups distilled white vinegar

1 cup sugar

1 tablespoons of cumin, ground

1 tablespoon salt

5 pounds tomatoes, cored, skins removed and then diced

3 tablespoons of Campbell Gardens candied jalapenos, diced

1 green bell pepper, diced

1 large onion, diced

2 garlic cloves, minced

2 tablespoons dried oregano

Directions:

Bring a large stockpot of water to a boil.  Add corn and boil for 5 minutes. Drain.  When corn is cool enough to handle, stand cobs on end and slice off kernels. Be careful not to cut into the cob. Clean out the stockpot and combine vinegar, sugar, cumin and salt and bring to a boil.  Add tomatoes, Campbell Gardens candied jalapeños, bell pepper, onion, garlic and corn kernels, and return to a boil.  Reduce heat and simmer for 5 minutes to allow flavors to blend.  Stir in oregano and return to a boil. Remove from heat.

Preserve:

Use the boiling-water method. Ladle into clean, hot half-pint or pint canning jars, leaving 1/2 inch of headspace.  Release trapped air by stirring contents with a knife.  Wipe rims clean, place lids and jar band on tight.  Process in canner for 15 minutes. Turn off heat, remove canner lid and let jars rest in water for 5 minutes.  Remove jars and set aside for 24 hours.  Check seals, then store in a cool dark place for up to 1 year. Makes about 8 pints.

 


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Spicy Pimento Bacon Cheese Spread

Spicy Pimento Bacon Cheese Spread

A grilled pimento cheese sandwich on slabs of crusty bread is a staple at the Campbell’s.  We will fold a dollop into an egg omelet, throw a scoop on top of a hamburger or serve as a dip with gourmet crackers. Just make sure the pimento cheese is cold before putting any fire to it, if it gets too hot, you’ll wind up with a mayonnaise mess.

Ingredients:

8 oz.  Cheddar Jack cheese, shredded

1/2 cup mayonnaise, you can substitute cream cheese

1 tablespoonful Dijon mustard

1/4 cup candied jalapeños, diced

1/4 teaspoon salt

1/4 teaspoon pepper

3 slices of bacon, cooked and crumbled

7 oz. jar pimento peppers, drained and chopped 

dash of lemon juice

dash of Worcestershire sauce

Directions:

Combine the above ingredients in a large bowl. Mix together well. Depending on how you will serve it can be cold or transfer to a microwavable dish and microwave for about 20 seconds or until warm, or put in a baking dish in a pre-heated 350-degree oven for about 15 minutes or until heated through.  


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Breakfast With a Kick Casserole

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Ingredients:

1/2 cup. of candied jalapeños, chopped

12 large eggs

1 lb. of bacon, cooked and broken up

1 lb. sausage cooked, and crumbled ( I like Italian sausage ) 

2 cups sharp cheddar cheese, shredded

1 cup milk

6 slices of bread

1 tsp. salt

1 tsp. white pepper

1/2 cup onion, chopped

1/2 cup red and green bell pepper, chopped

Directions:

Preheat oven to 325°. Grease a 11 x 13 baking dish. Place bread slices over the bottom of the dish, don’t overlap. Mix together eggs and milk with a whisk until light and fluffy in a large bowl. Add rest of the ingredients and pour over the bread.  

Bake 20 – 30 minutes, until lightly browned. Slice and serve

This is an easy breakfast dish for a group of people.  I fix this the night before and pop it in the oven the next morning. The dish will take a least an extra 45 minutes to cook when cold.  


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Sweet Jalapeño Egg Salad

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Ingredients:

6 hard boiled eggs

1 tablespoon chopped candied jalapeños

1 green onion, finely chopped

1/4 cup diced celery

1 tablespoon mayonnaise

2 tablespoons yellow mustard

1 teaspoon candied jalapeño juice

1/2 teaspoon smoky chipotle seasoning

salt and black pepper

Directions:

Peel the eggs and roughly chop.  Stir in candied jalapeños, green onion, celery, mayonnaise, mustard, chipotle seasoning and syrup.  Add salt, black pepper to taste.  Serve on rolls or as a dip with corn chips.