Mango Habanero Margarita

We have had these and let me say that you will notice the heat right away. Habaneros have more of a gradual warmth, if the habanero is too hot for you then you might want to try this recipe with our candied jalapeños. We found this delicious recipe at Chili Pepper Madness and just had to share.

Ingredients:

• For the Mango Puree:
• 3 mangos
• 2 large lemons
• 1 large lime
• ¾ cup water
• 1 habanero
• For the Margarita:
• 6 ounces tequila blanco
• 2 ounces triple sec
• 2 ounces Fresca
• 1-quart mango puree

Directions

1. Peel and cut up the mango and place in a food processor.
2. Add 3 slices of candied habaneros and place in the food processor.
3. Squeeze the lemons and limes into the food processor.
4. Add water and blend.
5. Place the puree into a quart sized container and refrigerate overnight.
6. Add ice to a pitcher.
7. Add the mango puree, tequila, triple sec and Fresca and stir.
8. For a frozen margarita use a blender.
9. Place your desired chili pepper powder on a plate with salt and shake it up a bit.
10. Rub 4 glass rims with a lemon wedge and dip into the spicy salt mixture.
11. Pour in the margarita.
12. Garnish with candied habanero wheels.

Creamy Spicy Scalloped Potatoes

My mother's recipe that brings back many childhood memories. I took the liberty of adding a "sweet little kick" to this all time favorite. The perfect side dish for any meal.

Ingredients:

• 2 Tablespoons, butter, sliced
• 1/4 + cup of chopped Campbell's Candied Jalapeños
• 1 small onion, diced
• 2 1/2 cups Half and Half
• 1/2 cup flour
• 1 Teaspoon Salt
• 1 Teaspoons Black Pepper
• 2 Cups Shredded, Sharp Cheese
• 1 Cup Shredded, Colby Cheese
• 2 Teaspoons Galic Powder
• 6 large Russet Potatoes, thinly sliced
• 1/4 cup of chopped chives

Directions:

Preheat oven to 350 degrees. Butter an 8 X 8 baking dish. Start off by layering 1/2 of the sliced potates, onions, candied jalapeños, 1/2 teaspoon of salt and pepper, 1/2 teaspoon of garlic powder and 1/4 cup of flour, 1/2 cup Sharp Cheddar cheese and 1/2 cup of Colby cheese and 1/2 of butter slices. Add another layer of potatoes and repeat the above steps. In a pan heat the half and half to a slow simmer and pour over the potato mixture and top with the rest of the cheddar cheese and chives. Bake for 1-1/2 hours. Allow the dish to set up while cooling slightly before serving. 

Morel Poppers

We have received some much-needed rain and the hunt is on for those elusive Morel mushrooms.  We hit the jackpot yesterday and thought we would mix up our standard recipe of beaten eggs and cracker crumbs. That is until I ran across Jeb Bond’s post in a Face book group I belong to, Kansas Morel Hunters.  You better have a bag full of morels to fix this recipe with because you can’t eat just one!

Stuffed Morels

Morel Poppers

Slice morels in half and place in a salt water bath and let soak at least 4 hours or more. Rinse off the debris until water runs clean. Lay gently on a towel. 

Ingredients:

• 1 egg
• 1/2 cup of milk
• 1/2 cup of flour
• 1 sleeve of soda crackers, crushed
• salt & pepper to taste
• 6 oz cream cheese, softened
• 3 slices of bacon, cooked and crumbled
• 1 green onion, minced
• candied jalapeños, chopped
• 1/2 cup shredded cheddar cheese
• peanut oil

Directions:

Add milk to the egg and whip together. Mix flour, cracker crumbs, salt and pepper together in a bowl. In an another bowl add softened cream cheese, bacon, green onion, Campbell's candied jalapeños, cheddar cheese and mix well. Add mixture to the halved Morel's then dip into the egg batter and roll in the flour and cracker mixture. Fry in the peanut oil until light golden brown.

Breakfast Nachos

This is 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!

Crock Pot Pulled Chicken Sandwich

Crock pot pulled chicken is an easy way to get dinner on the table. We're sure you're going to fall head over heels for Shelly's Jalapeño Popper version!

Ingredients
For the Pulled Chicken:
2 1/2 pounds boneless skinless chicken breast
2 pounds boneless skinless chicken thighs
1 small onion, diced
4 cloves garlic, minced
28 ounces diced tomatoes with green chilies, 2 cans - like rotel
2 tablespoons red chili powder
1 tablespoon cumin
2 cubes chicken bouillon
For the Crispy Panko Topping:
1 cup panko breadcrumbs
2 tablespoons butter
For the Cheese Sauce:
1/2 cup heavy cream
2 ounces cream cheese
4 ounces cheddar cheese, shredded
For Topping:
Campbell's candied jalapeños

Directions

For the Chicken:

Place diced onions and minced garlic in crock pot. Place chicken on top. Open cans of tomato and pour that over the chicken.
Sprinkle chili powder, cumin salt and pepper over top. Put bouillon cubes in.Cover and cook on high for 4 hours, or low for 8 hours. Drain almost all of the juices and season more to taste, if necessary.

For the Panko Topping:

In a skillet melt butter. Add panko crumbs, stirring until lightly toasted. Set aside.

For the Cheese Sauce:

In small saucepan heat heavy cream until almost a boil, stirring constantly. Whisk in cream cheese, until melted. Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich:

Place chicken on a bun. Top with cheese sauce, crispy panko and sliced candied  jalapeños.

Meyer Lemon & Candied Jalapeño Ice Cream

You would already have a head start on this recipe by using your jar of Campbell's Candied Jalapeños. Just believe me when I tell you that they are fantastic with ice cream!

For ice cream base
2 cups whole milk
4 teaspoons cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 teaspoon kosher salt
2 tablespoons Meyer lemon zest (from about 3 lemons)
3 tablespoons cream cheese, softened

To make the ice cream base
Combine 1/4 cup of the milk and the cornstarch until smooth and set aside.
In a large saucepan, whisk together remaining milk and the cream along with the sugar, corn syrup, lemon zest, and salt. Bring to a boil over medium-high heat. Cook for 4 minutes, then remove from heat, cover, and let the mixture steep for an hour.
Return to mixture to a boil, stir in the cornstarch slurry, and cook, stirring, until thickened, about 2 minutes.
Pour 1/4 cup of the hot milk mixture into a small bowl with the cream cheese and whisk until completely smooth, then whisk this into the rest of the milk mixture. Strain mixture through a fine mesh, discard solids, cover and chill thoroughly.
When mixture is completely chilled, churn ice cream according to manufacturer instructions, then fold in the candied jalapenos and transfer to a storage container before freezing. Makes a quart.
Adapted from Jeni Britton Bauer via Saveur

Check Out Our Pepper Post! Super Bowl, Valentine's Recipes & More!

http://conta.cc/1SMtqNM

Potato Skins That Rock!

This was shared with us from Little Bill's Pimento Cheese and there is nothing more to add then this is mouthwateringly delicious!  Perfect for tailgating or for half time in the easy chair, it all works!   PS: Little Bill's Pimento Cheese will change your attitude of pimento cheese for the rest of your life! 

Scott Roberts Firecast Review Of Campbell Gardens

Very excited to share a review that our candied jalapeños received from one of the big names in the spicy world of foodies.  Ken Alexander tried our peppers and gave us one of his reviews! Ken told us he hardly ever gives out the rating we received! Listen in to his comments about Campbell Gardens candied jalapeños!  Around the 10:20 mark is when Ken and Scott Roberts talk about our peppers.

http://www.thefirecast.com/episode-82-jersey-barnfire-hot-sauce-interview/

Holiday Gift Giving

Our Candied Jalapeños Make The Perfect Gift For That Spicy Person In Your Life!  Our Tame & Mild Is Just For Those Who Have Absolutely Nothing To Prove Yet Still Love The Jalapeño Flavor. No Need For A Fire-Breathing Dragon For These Sweet Jalapeños! Our "Original" Candied Jalapeños And Candied Habaneros Take The Heat To Another Level For Those That Like To Kick Things Up A Notch. 

For This Gift Giving Season, We Would Like To Add Our Own Gift To Your Order With A Minimum Of 2 Jars Of Any Flavor We Will Add Cookbook #2 To Your Order At No Charge!  HO-HO-HO From Campbell Gardens!  Offer Good Until The End Of 2015!

Just Add "Pepper Fan" To Your Order Under Additional Comments!  Heck, We Will Even Add A Gift Card To Your Order, Just Tell Us What You'd Like To Say In Additional Comments!

Have A Merry One From Campbell Gardens!

Rob's Grilled Sammi Melt

Rob is a huge Campbell Gardens Pepper Fan and of Little Bill's Pimento Cheese. He always likes to share his latest culinary creations with us at The City Market. Rob said the secret to making this is to only flip the Sammi one time. This one has a 5-star rating from the gang!

To make one sandwich

Ingredients:

• 6-8 slices of Campbell's candied jalapeños
• 1/2 cup of little bill's pimento cheese, divided
• 1/4 pound ground chuck
• 2 teaspoons of cajun seasoning
• 3-4 thinly sliced onion
• 3-4 slices of bacon
• 2 slices of hearty rye bread
• 1 teaspoon butter

Directions:

1. In a bowl combine ground chuck and cajun seasoning. Pat ground chuck into a thin patty.
2. cook patty in skillet until done and place on paper towel to drain grease.
3. add onions to skillet and cook until soft and golden brown.
4. using a clean skillet turn heat to a medium-low heat. butter one slice of rye bread and place in skillet. spread 1/4 cup of pimento cheese over bread. Layer bacon, candied jalapeños, onions, hamburger patty and top with the remaining pimento cheese. butter the other slice of rye bread and place on top of pimento cheese.
5. toast one side until crusty and brown and then flip sandwich and toast the other side.

Find Us On Facebook!

Come see what our Pepper Fans  have to say about our candied jalapeños. We all like to post our favorite spicy recipes and pictures. We often run contests on our page, keep everyone updated on events we attend. Come join us and become a Pepper Fan and share with us your favorite way to serve our candied jalapeños!

FIND US ON Facebook as: Campbell Gardens Candied Jalapenos

Candied Jalapeño Popper Chicken Sliders

Ingredients:

• 2 teaspoons vegetable oil
• 2+ tablespoons minced Campbell Gardens candied jalapeños
• 1 garlic clove, minced
• 4 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 2 cups shredded rotisserie chicken
• 1 cup shredded Monterey Jack cheese
• 8 slider rolls, split in half
• 2 tablespoons butter, melted
• 1/4 cup cooked and crumbled bacon
• 3 tablespoons chopped candied jalapeños

Directions:

In a saucepan, heat oil over medium heat. Add the garlic and cook for 30 seconds. Add minced candied jalapeños. Reduce the heat to low and add the cream cheese. Stir until cream cheese has melted. Stir in the sour cream. Add the chicken and stir to coat. Quickly stir in the cheese and remove from the heat. Brush the inside of the rolls with butter, place under broiler until golden brown. Use about 1/3 cup of chicken mixture for each roll. Top with crumbled bacon and chopped candied jalapeños.

recipe adapated from the girl who ate everything

YUMMY

Doing some grilling this summer?  This was sent in from a Pepper Fan and could not resist sharing!

Luthers Smokehouse in LeRoy, Kansas

I was making a delivery trip to Hoovers in Burlington, Kansas the other day and decided to make a stop in LeRoy, Kansas.  Luther's Smokehouse in LeRoy has the best jerky around and we always look forward to running into them at Sugar Mound in Mound City in the fall to stock up.  

Decided our peppers might just like being in their store and walked across the street to talk to the owner and all he did was take one look at our jar and exclaimed about how much he loves our peppers!  He would pick up jars at the Sugar Mound show and then just eat them straight out of the jar!  A Pepper Fan!

I now look forward to making deliveries because now it means I can always have their jerky and it makes great gifts!  They were working on a ghost pepper jerky while I was there!  Smoking Hot!  

The City Market in Downtown Kansas City

Spring is here and so starts the historic farmers market.  We will be under the sheds until the farmers are all coming in with their produce!  Then we will be on the bricks just east of the sheds. Check in with us on our facebook page to see where we our location will be at in the market.  

There is so much happening at the market all day long!  The farmers with their plants, produce, flowers and meat. .  There are dried flower arrangements, jams, jellies, homemade bread, pimento cheese, play things for the kiddies and much more.... you never know who and what will show up at the market, it's always an experience. 

People watching is always fun at the market and all the restaurants surrounding the market make it an all day event. 

We Are Having A Selfie Contest

Come join in the fun on our fb page: Campbell Gardens Candied Jalapeños

We are giving away to the first 5 Pepper Fan selfies!  All we want is a picture of you and a jar of peppers.

Win a FREE Jar of Candied Jalapeños and a Cookbook!!!

Loaded Potato Salad

This is LOADED with flavor and always a sure hit!

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.

Chocolate Covered Candied Jalapeños

Ingredients:

Campbell’s Candied Jalapeños, take seeds out

Dark chocolate

White chocolate

Directions:

Place candied jalapeños in strainer and drain for 5 minutes.  Melt dark chocolate and dip jalapeños, completely cover with chocolate.  Place on wax paper.  Melt white chocolate and drizzle over the top of the jalapeños.  Refrigerate to set.

Breanna’s Candied Jalapeno Cheese ball Is A Winner!

We think this recipe is a winner for any gathering!  Breanna entered her Super Bowl recipe in our facebook challenge contest and won 2 jars of candied jalapenos and a cookbook!

Breanna's Candied Jalapeno Cheese ball

• 1/2 cup of campbell gardens candied jalapeños (chopped in food processor)
• 10 slices of bacon
• 1/3 package of Hillshire Farms all beef smokies (about 10)
• 1 (8 ounce package) cream cheese, softened
• brown sugar
• crackers

Directions:

1. preheat oven to 400 degrees, prepare baking sheet (with edge) with tin foil for easy cleanup
2. in bowl coat smokies and bacon with brown sugar and place on prepared baking sheet
3. bake in oven for 15 minutes
4. while meats are baking combine candied jalapenos and cream cheese, mixing well
5. remove bacon and smokies from oven. Blot bacon with paper towel to remove grease and return bacon to oven for another 6 minutes or until crispy. caution: Bacon will become crisper once removed from oven.
6. let smokies cool to touch and place in food processor, pulse until Coarsely chopped then add to cream cheese mixture.
7. remove bacon from oven and immediately move slices to a paper towel to remove any remaining grease.
8. place 5 slices in food Processor then add to cream cheese mixture.
9. add remaining slices of bacon to processor and chop and set aside for outside of cheese ball.
10. Cool mixture in refrigerator until firm and shape into a cheese ball.
11. roll in remaining candied bacon pieces.
12. serve with crackers and enjoy!