Cranberry and Brie Turkey Quesadillas with Avocado and Candied Jalapeños

This recipe is from Kevin at Closet Cooking and has me thinking I like the way he cooks!

http://www.closetcooking.com/2016/11/cranberry-and-brie-turkey-quesadillas.html

Prep Time: 5 minutes cook Time: 10 minutes Total Time: 15 minutes Servings: 1

A jalapeno cranberry roast turkey quesadilla with plenty of melted brie cheese!

ingredients

• 2 tortillas
• 2 ounces brie, sliced thinly
• 4 ounces roast turkey, sliced or shredded
• 1 tablespoon jalapeno cranberry sauce or cranberry sauce
• 1/4 avocado, sliced
• 2 tablespoons candied jalapenos
• 1 tablespoon cilantro, chopped

directions

1. Place one tortilla in a pan, sprinkle half of the cheese over half of the tortilla, top with the turkey, cranberry sauce, bacon, avocado and the remaining cheese and tortilla.
2. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Holiday Pepper Post

Cheesy Long Loaf

I love dishes that are easy to make and take and this is one of our favorites.  This comes from a good friend of ours, Jack who is always sharing his recipes using our jalapeños and is an awesome cook.  We’ve taken this on camp-outs, football and basketball parties.  It is a nice welcome for the new neighbors or a friend in need.  This is so convenient to have around on those busy school nights, just place a slice in the skillet and warm up.

• 1 lb. Italian sausage, cooked, crumbled & drained
• 1/2 cup onion, chopped                                         
• 1/2 cup chopped Candied Jalapeños
• 1 (4 oz) can mushrooms, sliced & drained
• 1 (8 oz.) cream cheese, cubed
• 1/4 cup Parmesan grated cheese
• 1/4 cup water
• 1/4 tsp. oregano leaves, crushed
• 1/4 tsp. garlic salt
• 1 Italian Loaf
• 1 (6 oz.) pkg. mozzarella, slices cut in half

Add onions, peppers, and mushrooms into skillet and cook until tender.  Add cream cheese, Parmesan, water and seasonings.  Stir over low heat until creamy and cheese is melted.  Add sausage to cheese mixture.  Slice the loaf lengthwise, scoop out the center bread. leaving a one inch shell all around the bottom slice.  Place 1/2 of mozzarella slices in the shell, fill with the meat mixture and top with remaining cheese.  Cover with the top slice of bread.  Place on a foil covered cookie sheet and bake at 400° for 10 minutes.  slice and serve.  of course, a jar of Campbell's Candied jalapeños on the table to top off each slice is required!

When we take this camping or gifting to someone, we will bake and wrap in foil tightly and then refrigerate. When ready to serve, slice into 1-1/2 inch slices, and place in a skillet until Toasted on both sides. 

Fall Festivals

Check out our Events page for our 2016 Fall Festival Schedule!  We will add our Holiday Shows and dates in October. These are all great shows that we really enjoy. Just a few of the things that keep us coming back, the location, the unique talents of the vendors that display their wares, great food, and entertainment! We hope you grab some friends and family and come see us!

Grilled Corn Salsa

Nothing says summer like a made from scratch salsa made with ingredients fresh from your garden or local farmers market. This is so good you will want to be sure you have plenty of chips on hand. We have even made a meal out of this salsa by adding grilled chicken and serving over a bed of rice. 

Ingredients:

• 1 ear of sweet corn, grilled
• 1/2 cup of red bell pepper, minced
• 1 small clove of garlic, minced
• 1/4 + cup of Campbell's candied jalapeños, minced
• 1 (15 ounce) can of black beans, rinsed and drained
• 1/2 cup green onion, chopped
• 3 plum tomatoes, seeded and chopped
• 1 avocado, peeled, seeded and cut into chunks
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lime zest
• 1-2 tablespoons of liquid from candied jalapeños
• 1 tablespoon olive oil

Directions:

In a large bowl combine the above ingredients, except the avocado. Mix well then gently fold in the chopped avocados. Taste and adjust seasonings. Chill before serving.

Pulled Pork Nachos

Ingredients:

• 1 pound sharp cheddar cheese, shredded
• 1 (14-ounce) bag tortilla chips
• 4 cups warm pulled pork
• 1-1/2 cups crumbled Cotija cheese
• 1 cup of Campbell Gardens candied jalapeños, sliced                         

Directions:

Heat the oven to 450 degrees and arrange a rack in the middle. Line a baking sheet with foil. Spread about half of the tortilla chips on the baking sheet in an even layer. Sprinkle half of the cheddar cheese evenly over the chips. Repeat with the remaining chips and cheese. Bake until the cheese is melted and bubbly, about 5 minutes. Remove from the oven and evenly top with the pulled pork, Cotija cheese, candied jalapeños.                                                          

Serve immediately.                                                                                                                                                                                                                                       Cotija is a crumbly Mexican cheese found in your speciality grocery store section with the other cheeses.

The City Market-Kansas City

We have been having fun at the The City Market and enjoy passing out samples of our candied peppers. We love watching the reactions of customers when they first try our peppers and we absolutely love the "quality control test" our returning customers like to do. 

Here are just a few of the comments and reactions we experience at the farmers market. 

Mary, "I buy your habaneros all the time at Hy-Vee in Liberty, Missouri. I just wanted to find you and tell you how much I enjoy them, I put them on EVERYTHING".

Our Habanero/Jalapeños blend is always a huge hit at the market and we never can seem to bring enough with us. Our extra spicy crowd is growing and it is always fun to watch their expressions when they try one of our samples. The flavor begins and then the creeper heat sets in. 

A couple from Ft.Scott, Kansas came by and said they were at the market last year and picked up a jar and came back to the market this year to specifically look us up again for more peppers.

Our #1 Pepper Fan of the day (year) was a couple who buys their peppers by the case, (12 jars) at a time. They are responsible for supplying their friends/family in Tennessee, whenever they go for a visit. He eats them on EVERYTHING, every day! I think we need to talk distributor perks. Thanks, Wade for being our best customer....ever!!!

We passed out our Stuffed Jalapeño Burger recipe a couple of weeks ago and "Mom" stopped by to let us know her son has been fixing them for the last two weeks.

We had people stopping by to pick up 4 jars/3 jars and telling us that CG will be on the table for their 4th of July festivities.

One guy grabbed a sample and kept on walking, I just watched him for the "reaction" and his was to backtrack and pull out his billfold and say, "Wow, I'll take two of those jars. That is a great product, you did a fantastic job on that recipe".

Sam, "those are the best jalapeños and yes, they are addictive"

Louise, "I always put them on my deviled eggs and receive lots of compliments, thank you". 

It's fun when our customers bring their friends to our table to try our peppers. There is nothing better than having you, our customer introduce your friends and family to our peppers. What a great compliment to us!!!

Those comments make it all worthwhile to get up at 3:30 on Saturday mornings to arrive at the market at 6:00 and get home around 5:00. A long day but a very rewarding one, on so many levels.

Festive Mac Salad

I make this up to fill a 9 X 13 baking dish. You can make up a smaller amount by cutting the recipe in half.  I used our mild candied jalapeños in this but if you have an extra spicy crowd the candied habaneros really explode with flavor!

Ingredients:

• 2-pound bag of elbow macaroni, cooked until done and rinsed in cold water and drained
• 2 large cans of black olives, chopped coarsely
• 2 boxes of cherry tomatoes, chopped coarsely
• 8 green onions, sliced thinly
• 1 cup finely shredded cheddar cheese
• 1/2 cup candied jalapeños, chopped into small pieces
• 1 cup mayonnaise
• 1/2 cup of milk
• 3 tablespoons of distiled white vinegar
• 1/4 cup of sugar
• 1 teaspoon of salt
• 2 teaspoons of black pepper
• extra candied jalapeño juice to taste

Directions:

Dressing: Mix together mayonnaise, vinegar, sugar, milk, salt and pepper. Adjust to your taste by adding more sugar and milk. I like a thin base of dressing and others like it thick and creamy, so please play around with the dressing to your preference.

Placed drained and cooled macaroni in a large bowl and pour half of dressing while stirring. Stir in tomatoes, olives, green onions and candied jalapeños. Add the rest of the dressing and stir in some extra candied jalapeño juice to kick it up even more.

Refrigerate for at least 3 hours before serving.

Sweet & Spicy Crab Dip

Ingredients

1 pound crabmeat or imitation

1 teaspoon chopped garlic

1/2 cup chopped candied jalapeños

1/4 pound Monterey Jack cheese, grated

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1/2 teaspoon salt

1/2 cup mayonnaise

2 ounces Parmigiano-Reggiano cheese, grated

Directions

Preheat the oven to 350 degrees F. Combine the crab meatgarlic, candied jalapeños, Montery Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl. Sprinkle the Parmesan cheese, evenly on the top of the crab meat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.

Slice baguette thinly and place on a baking sheet, brush on evoo, and sprinkle fresh cracked pepper and sea salt, quickly broil til lightly toasted. Dip crackers into crab dip

Zippy Potato Nachos

The Advantage Of Being At The City Market Every Saturday Is That I Get To Pick Up A Tub Of Little Bill's Pimento Cheese. This Was Our Saturday Night Treat After A Day At The Market.  If You Want To Jazz It Up With More Toppings Then I Suggest: Green Onions, Black Olives, Pulled Pork And BBQ Sauce.

Ingredients:

• 4 Medium Potatoes, Peeled And Sliced 1/4 Inch Thick
• Little Bills Pimento Cheese 
• Campbell Gardens Candied Jalapeños 
• 1 Tablespoon Olive Oil
• Salt And Pepper To Taste
• Cajun Seasoning To Taste

Directions:

Place Peeled And Quartered Potatoes In A Bowl, Add Olive Oil And Seasonings, Mix Well Together. Spread On A Baking Pan Covered With Foil And Placed In A Preheated Oven At 375 Degrees. Bake For 30 Minutes Or Until Potatoes Are Soft And The Outside Is Brown And Crispy. In A Serving Plate Add The Potatoes And Spread Out.  In A Glass Bowl Add 3/4+ Cup Of Little Bills Pimento Cheese And Place In A Microwave Bowl And Heat Until Cheese Becomes Soft. Pour Pimento Cheese Over The Potatoes, Coating Every Slice. This Is The Place You Can Start Adding All The Goodies, Starting With Campbell Gardens Candied Jalapeños. Guaranteed To Keep You Coming Back For More! 

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/