Have To Keep Dad Happy!

My mom told a story on my dad yesterday and I had to laugh. I’ve mentioned he is my biggest Pepper Fan! EVER! He goes through a jar per week. Eats them on everything from breakfast to dinner. I dare not let his supply run out! 
He just turned 92 the other day and does not communicate much anymore other than to answer questions. 
Mom had set his dinner plate on the table and turned around and then heard a tapping sound. She looked over her shoulder, and dad with raised eyebrows was tapping on his plate with his fork. She had not set out his dish of peppers. Once his bowl of allotted peppers were in front him he speared a ring on his fork along with a bite of chicken and a smile of his face. 

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Posted on March 17, 2019 .

Karen's Sandwich Spread

I received a phone call from Karen the other day. She was having a hard time locating our peppers in a Westlake Store. (The store is undergoing some remolding the last time I was in and the manager was not sure where our peppers were going to go). I mentioned several other stores in the area and she got back with me that she had found them. She loves our peppers and shared with me one of her of ways she likes to use our peppers. This is a post she shared with her friends!
"OMG - it's addictive!! Several people have been asking for my dip and/or sandwich spread recipe. Forget the normal boring mustard, mayo, BBQ etc on your favor meat sandwiches ... this has a surprise KICK! Been using since last summer with Kings Hawaiian Rolls. So give it a try this holiday season."
YUMMY = One container whipped cream cheese, Two (2) Tablespoons sour cream and minced Campbells Garden Candied Jalapeños.

Posted on February 24, 2019 .

Mary's Mexican Street Corn Dip

Mexican Street Corn Dip

This recipe is sent to us by one of our Pepper Fans, Mary in St. Louis, Missouri. Creamy, and loaded with a mouthwatering combination of ingredients. Corn, cotija cheese, avocado, bacon, candied jalapeños, cilantro and chipotle chile powder for the perfect amount of heat! Mary says, “don’t hesitate to add more of the candied jalapeños to this as I always end up adding about another 8 rings to the mix.” Be sure to use the chipotle chili powder vs chili powder for that smokey pepper flavor.

Ingredients:

  • 1 (8-oz) package cream cheese, cubed and at room temperature

  • 4 tablespoons of butter, at room temperature

  • 1/2 cup of milk

  • 1 teaspoon of chipotle chili powder

  • 1 teaspoon of salt

  • 1/2 teaspoon of ground cumin

  • 1 (24-oz.) bag frozen sweet corn, thawed

  • 1 large ripe avodado, diced

  • 1 cup crumbled cotija cheese

  • 6 slices of bacon, diced, cooked and drained

  • 1/4 cup chopped cilantro

  • 6-10 slices of candied jalapeños, coarsely chopped

    Instructions:

    In a large pot over low heat, melt cream cheese and butter. Mix in milk until mixture is smooth and creamy. Stir in chipotle chili power, salt, cumin. Stir in corn, 3/4 of the avocado, 3/4 cup of crumbled cotija, 3/4 of bacon, cilantro and candied jalapeños. Cook for a few minutes, stirring frequently until all ingredients are heated.

    Transfer to a small crock pot set to warm. Garnish with reserved avocado, cotija cheese and bacon. Serve immediately with tortilla chips.

Posted on January 28, 2019 .

Cities and States We Have Shipped To!

I often wonder when shipping out an order just how in the world did they discover our candied peppers in Florida or Arizona? I know it is through one of three ways. Sharing by friends or famly, or they ran across us at an event and tasted a sample or by doing a search for candied jalapeños on the web.

I thought it would be fun to see all the places we have shipped to in the past couple of years and I was shocked at how spread out our sweet and spicy products are in the USA.

PS: This does not include the military bases out of the USA we have shipped to thorough the years.

If you click on the link you will see our map and if by chance your city is not on there and you have a jar in your fridge, don’t hesitate to send us a email at : candiedjalapenos@gmail.com and I’d be happy to add you to the map.

We appreicate you sharing and spreading the pepper love around, as we are a small business who took our passion of spicy public. By spreading the word/jar, you help keep alot of our farmers, our co-packer, our help busy, doing what they and we love. I can’t even begin to tell you how many small business’s are affected by the purchase of just one jar!

Thank you from the bottom of our spicy hearts!

https://www.google.com/maps/d/viewer?fbclid=IwAR1JJfaSgmyqfmgz3NYwts_fFEPe8fozAMF9hh-aVpV1537JyNTBPmvtfq8&mid=15HDLdnHMiWB91qoB9od8n1GDb3YzpCCc&ll=41.86537037988388%2C-90.8722287476761&z=4

Posted on January 27, 2019 .

Campbell's Cheeseburger Dip

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This recipe is perfect to serve on game day or on one of those busy nights when everyone is eating as they come and go. Fix it and put in a crock pot on low. Set out a bag of your favorite chips and you’ve scored a point for the win!

Ingredients:

  • 1 pound ground beef

  • 1/2 cup diced white onion

  • 8 ounces cream cheese

  • 2 plum tomatoes diced

  • 1/4 cup diced candied pickles

  • 1/4 cup ketchup 2 tbsp. yellow mustard

  • 1/4 cup chopped candied jalapeños

  • 8 ounces shredded cheddar cheese

  • 8 ounces shredded mozzarella cheese

  • 1 cup chicken broth

Directions:

Cook ground beef and onion until beef is browned; drain the fat. Transfer beef back to skillet and season with salt and pepper. Add cream cheese, diced tomatoes, candied pickles, ketchup, mustard and candied jalapeños to the ground beef and stir over low heat until cream cheese has melted. Stir in the cheddar cheese until melted, than do the same with the mozzarella. Stir in chicken stock, let simmer 5 minutes. Garnish with diced tomatoes, diced candied pickles and candied jalapeños, sliced green onions and serve with tortilla chips.

Posted on January 17, 2019 .

Chili and Candied Garlicky Pickle Brine

I have used our candied jalapeño brine in our chili and have loved the spicy, sweet flavor it imparts to the chili. It was not until David on our Facebook page suggested we try the candied garlicky pickle brine that I even considered trying it . With such a recommendation we could not let it pass the next time we made chili. WOW! It added that sweetness that cut the tomato acidity taste and the flavor of the brine added the finishing touch to the chili. I think it will be my “secret ingredient” from now on! I’m sure we would win a chili contest!!!

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Posted on January 9, 2019 .

Say It With Plates

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My friend Ann at Say It With Plates made this for us! We share the bricks at the KC City Market every year from Spring to the Fall then we both hit the circuit of festivals and events the remainder of the year. She found the peppers off a New Mexico plate and I think they match our logo perfectly! Ann does custom work and has a artist eye in how she looks for just the right letters and then puts them all together. They make great gifts througout the year! You can find Say It With Plates on Facebook.

Posted on December 14, 2018 .

Ham & Cheese Sliders on the Menu Tonight!

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My good friend Bill with Little Bill’s Pimento Cheese shared his Thanksgiving leftovers recipe.

He crisped the ham in a pan with candied jalapeños and a little brine. Added some cheese and placed it all on Thanksgiving rolls.

Looks delicious and what a great way to use up the leftovers!

If you haven’t tried Little Bill’s Pimento cheese you don’t know what you are missing out on. Freshly made, full of cheesy flavor and great to serve over the holidays! I like to substitute his pimento cheese instead of the cream cheese on our #1 Favorite Treat!

Posted on November 27, 2018 .

Cilantro and Candied Jalapeño Aioli

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This is one of my "I want to put it on everything sauces." It only takes 5-10 minutes to make.  I love to use it as a dressing, dip and even a marinade. Chicken Wraps are my one of my favorite ways to use it. 

 

Ingredients:

  • 1/4 cup drained candied jalapeños
  • 1 cup olive oil mayonnaise
  • 1/2 cup firmly packed fresh cilantro leaves
  • 4 cloves of garlic
  • 1/2 lime, juiced
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon Kosher salt, or to taste

Directions:

Using a slotted spoon, transfer the candied jalapeños to a food processor and pulse until the mixture is finely chopped. Transfer to a small bowl. In the food processor add mayonnaise, cilantro, garlic, lime juice, cumin and pulse until smooth. Add the minced candied jalapeños. Season with salt. Pour mixture into a quart jar and cover with lid, and refrigerate until flavors blend, at least 1 hour. Can be kept in the refrigerator for up to two weeks. 

Posted on August 7, 2018 .

4th of July Deviled Eggs

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Who doesn't love deviled eggs and there are so many variations on the standard recipe. This is one that I found works really well with our sweet and spicy jalapeños. An explosion in every bite!

Ingredients:

12 large eggs

3 tablespoons white sugar

3 tablespoons of cream cheese

1/3 cup mayonnaise

1 teaspoon Sriracha 

2 teaspoons Dijon mustard

1 tablespoon white vinegar

salt and black pepper to taste

1/4 cup real Bacon Bits

6 candied jalapeños slices, deseeded and cut in half

Directions:

My NEW FAVORITE way to cook eggs! In a large pot place a steamer basket and fill until the bottom of the steamer is covered. Place eggs in the steamer and bring water to boil and then turn to a simmer and place a lid on top of the pot for 15 minutes. Place eggs in a pan of ice water and let cool before peeling. Perfect every time!

Slice eggs in half and place yolks in a large bowl. In a smaller bowl mix the first 8 ingredients together with a mixer. Beat well. Taste to adjust to your preference. Fill egg white halves with yolk mixture. Then place the sliced candied jalapeños ends into each egg and sprinkle with Bacon Bits

Posted on July 3, 2018 .

The Journey

I was out stocking stores today, and I ended up in Leavenworth, Kansas. There was no way I could leave that town and not check up on Sonia. Many years ago a nephew and I attended a show in Salina, Kansas. It was a Girl Scout show call See and Sell. Two ladies discovered our candied jalapenos that are still devoted fans to this day. 

Rita worked for the highway patrol in Salina and would call me to place orders for not only herself but her fellow officers. To this day she still shares with her friends and family and now lives in Hays, Kansas. I have never really "met" her, but I feel we are the best of friends! She follows us on Facebook and is always commenting on the posts and sharing recipe ideas.

The other lady is Sonia, her husband was in the military, and she often entertained their friends and college students. She has ordered cases from me through the years and always tells me who she is sharing with and how she is serving them. When her husband passed away a few years ago, she moved to be with her daughter and granddaughter in Leavenworth. The minute she was settled in she called to let me know she had moved and was ready to stock the pantry with peppers. I took my folks along for the road trip, and we met her. She has a beautiful place in the country, raises Lamas and already is the social butterfly with the guys who worked on her home and neighbors. In fact, when we pulled up a friend was hoping I had an extra case for her. Sonia hooked her brother up with our peppers when she was visiting him in Arizona. He is one of the Gold Rush miners and has a TV series. He also likes to share with his fellow miners. I get orders from them letting me know how they discovered our Kansas peppers. 

Sonia and her friends asked me to stock them in Leavenworth, and that is how Gronis Hardware and Westlake Ace Hardware in town started carrying our peppers. They now send all their friends to the hardware stores to get their peppers. 

Today, I had Sonia on my mind. I hadn't heard from her in awhile, and for some reason, I felt the need to check in on her. I'm so glad I did. She was getting ready to head out the door to her "job" of teaching the blind at a school. She had been busy working on her place and keeping up with her farm. She checked her pantry while I was there to be sure she had peppers and told me her grandson would eat them straight out of the jar and how she now gives him a little bowl of them whenever he sits at the table. She also mentioned a wedding at her place and how she intended to have them serve the candied jalapenos appetizers. As I was leaving Sonia told me she would turn 80 this year. She is indeed an amazing woman, friend and huge supporter of Campbell Gardens. I left her a jar of the pickles for her to try and will be waiting to hear her response.

Life is a journey, and those of you along the way whom one bumps into makes it a memorable trip. Thanks to all of you who have "bumped" into us, you have all made an enormous difference in so many ways. 

Posted on June 13, 2018 .

Candied Jalapeño Pineapple Pork

The summer heat is kicking in and I'm all about not heating up the kitchen! This pork shoulder roast took a tropical turn when I added pineapple to the crock pot. It's sweet, sticky, spicy with pineapple chunks that will take you to the islands! 

Ingredients

  • 5-6 pound pork shoulder roast
  • 1 sweet onion, diced
  • 1/4 -1/2 cup thinly sliced candied jalapeños
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons of hoisin sauce (may substitute dark brown sugar 1/4 cup)
  • 2 cans chunky pineapple, drained
  • 3 cloves of garlic, chopped
  • 1/2 teaspoon of minced ginger
  • 1 green bell pepper, diced

Directions

In a small bowl add the sweet onion, candied jalapeños, soy sauce, hoisin sauce, pineapple chunks, garlic, ginger and bell pepper. Stir to combine. Place the pork in the slow cooker, fat side up. Pour the pineapple mixture over the pork. Cook on low for 8-9 hours or high for 5-6 hours. 

When pork is done, place on a cutting board to rest 10 minutes before shredding or cutting into chunks. Reserve the liquids into a glass bowl. Chill in refrigerator to separate the fat. To crisp the pork up like carnitas you can use a large skillet over medium-high heat, add a spoonful of the fat and the pork. Cook for 5 minutes turning as needed to crisp. In a large bowl add the cooked bell peppers, pineapple chunks, reserved liquid and pork. Combine and serve on flour tortillas. 

 

 

 

Posted on May 31, 2018 .

Pork Tenderloin and Garlicky Sweet Sauce

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I like to have fun in the kitchen and play with my food and this recipe just confirms it! A pork tenderloin and an almost empty jar of our candied pickles inspired this dish. The smell while this was baking already had my mouth watering. Once sliced and onto my plate and then after that first bite I knew I had found a tasty way to use that left over pickle brine! 

Ingredients

1 pork tenderloin, (I used a lemon herb marinated loin but plain would work fine)

candied pickle brine

Directions

Place loin in a sealable plastic bag, add what candied pickle brine you can spare into the bag. Be sure to add all those garlic pieces and any other goodies you find in the brine. Refrigerate for a minimum of 3 hours, turning every so often so all is evenly resting in the brine.

Preheat oven 350 degrees. In a baking dish place loin, spoon the brine and garlic along the top of the loin. Place in oven and bake accordingly to package directions. Every 15 minutes spoon brine over loin. When baked to directions on package, take out of oven and cool 5 minutes. By the time you have sliced the loin the brine will have thickened. Spoon over the sliced loin before serving. Be prepared for a tasty flavored loin like you’ve never eaten!

 

Posted on April 15, 2018 .