A chicken salad hits the spot in this summertime heat. I like having a bowl in the fridge made up and ready to pull out for a quick sandwich. Sometimes, just in a bowl with crackers. Depending on the bread on hand, like a nice sourdough, I will add a couple of slices of cheese and toast it in the skillet.
I usually use what is on hand, dried cranberries, raisins, grapes, and cherry tomatoes—this time, I used grapes, toasted pecans, and of course, our candied garlic pickles. You can spice it up by adding candied jalapeños with just the right amount of heat, all controlled by you, for the ones you are serving. There is no right or wrong way to make up this yummy salad. Chicken salad will stay in the fridge for 3-4 days IF it lasts that long at your house!
INGREDIENTS:
Two large cans of chicken drained well
One medium onion, chopped
Candied Garlic Pickles, chopped coarsely
1 cup toasted pecans, chopped
1 cup celery, chopped
1 cup grapes, sliced in half
black pepper to taste
mayonnaise added to desired consistency
Two teaspoons of a mild mustard
Add the above ingredients to a large bowl and mix well together.
ENJOY!
Juicy strawberries tossed with lime, cilantro, and finely minced red onion with the kick of Campbell’s Candied Jalapeños. You can use it on fish, tacos, or chicken or scoop it up with chips. It’s the perfect Spring and Summer appetizer!
Use ripe red berries, and your results will be incredible. Don’t make this more than an hour or so before serving. An hour is optimal for the flavors to meld and juices to start.
15-20 strawberries, hulled and chopped into tiny, even dice
1/3 medium red onion, finely minced
a handful of cilantro, rinsed, dried, and finely chopped
Six slices of candied jalapeños, finely minced
juice of one lime
fresh cracked black pepper
Mix everything in a bowl. Taste the salsa and adjust any of the ingredients to your taste. Chill until ready to serve. After tasting it, I felt like it needed a little sugar, and I added two teaspoons of sugar to melt all the flavors and calm the acidity down.
Delicious on a pan seared pork chop!
My youngest sister recently called to place an order. It seems she has a neighbor who delivered some mulch earlier this Spring, and as an extra Thank you, she gave him a jar of our candied jalapeños. I guess his reaction was not what she expected as he told her, “he already had a favorite brand, and he would eat some every day, and just couldn’t imagine anything better than what he was getting.”
Well, folks, Lisa has helped us at shows and markets over the years, and she wasn’t going to let him get away without at least trying a jar. So she insisted he gives ours a try. Two days later, he knocked at her door, wanting to let her know they were the best he had ever had and where he could get more. This week he is delivering grass seed for her, which is how she intended to surprise him. That is our gallon jar of candied jalapeños, just for him.
Little Bill’s Pimento Cheese is based out of KC and is very addictive and keeps you coming back for more. He is also a fan of our peppers and pickles. Bill is great about showing off what he likes to do with our candied treats. Grilled dog, toasted bun, Little Bill’s, kraut, Campbell’s candied jalapeños, and bacon.
This is an easy recipe to prepare; once made, you can enjoy it for several days. Serve this with warm flour tortillas, rice, and beans. Our sweet jalapeños complement the pork and calm the acidic Salsa Verde down. There are authentic recipes out there, but I’m into no mess and no fuss about the kitchen. This recipe serves eight, but you are welcome to double and have leftovers for a quick lunch.
Ingredients:
3 pounds of pork loin or pork shoulder, trimmed of fat and cut into 1” pieces
salt and ground black pepper
2 Tablespoons vegetable oil
One large yellow onion, chopped
Three cloves of garlic, minced
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups chicken broth
1/4 cup chopped candied jalapeños
1/2 cup fresh cilantro, coarsely chopped
2 - 7 oz cans of Salsa Verde
Flour tortillas
Shredded cheddar cheese
Directions:
Season pork pieces on all sides with salt and pepper. Heat a large stockpot over high heat. Add oil. Once the oil is hot, sear the pork pieces until browned on all sides. Remove the pork from the pot. Add onion and saute until tender. Add garlic and cook for 30 seconds. Stir in cumin and oregano. Return pork to the pot and add chicken broth, candied jalapeños, and Salsa Verde. Stir to break up all the browned pieces in the pot. Reduce heat to medium-low, cover, and simmer for 2-4 hours until pork is easy to smash with a spoon. Break the pork pieces into smaller shreds with a large spoon. Add the cilantro and cook for another 10 minutes on a simmer.
To serve:
Heat a skillet and add a flour tortilla, turning, so both sides are warmed. Add a large spoonful of Pork Verde, cheese, and salsa. Serve with rice and beans.
So delicious!
I enjoy getting into the kitchen and making these yummy Meatball’s! They are full of spicy goodness flavor and I always make extra to freeze for one of those busy delivery day supper nights.
Meatball Ingredients:
1/2 lb. of ground chuck
1/2 lb. of Italian sausage
2 Tbls. candied jalapeños, chopped
1 small onion, grated
3 cloves garlic, minced
1 tsp. basil
1 tsp. fennel seeds
1/4 tsp. thyme
1/4 tsp. rosemary
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup Planko breadcrumbs
1/2 cup. Parmesan cheese
1 egg, beaten
1-2 tsp. olive oil
Directions:
Preheat oven to 375°. Combine the ground beef, sausage and spices in a large bowl. Add the onion, candied jalapeños and mix well. Add breadcrumbs, Parmesan cheese, beaten egg and 1 tsp. of olive oil. Combine the mixture thoroughly with your hands. Form into meatballs, about the size of a walnut, adding more olive oil as needed to hold meatballs together. Place meatballs on a foil covered baking sheet and bake for 30-35 minutes.
Sauce Ingredients:
3 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
2 (28 oz. cans) crushed tomatoes
2 Tbl. Italian seasonings
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. pepper
1 cup water
Directions:
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until the onion is soft, about 5 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, salt and pepper and stir together. Add water a little at a time until the sauce reaches desired consistency.. Add the cooked meatballs to the sauce and simmer gently for 30 minutes.
Grinders:
4-6 hoagie rolls
Provolone or mozzarella cheese, slices
To make the grinders, preheat the oven to 400°. Place open hoagie rolls on a large baking sheet. Spoon 3-4 meatballs into each roll along with the sauce. Top with sliced cheese. Bake for 12-15 minutes until the rolls are toasty and the cheese is browned and bubbly.
This is a delicious dish to fix on a cold and rainy evening. Easy to throw together, makes the house smell good, and everyone asks, “when’s it ready”? This recipe fills a large skillet for four or leaves your leftovers.
Ingredients:
2 packages of Beef Polska Kielbasa
Two large onions, sliced into chunks
One large head of cabbage, cut into wedges
1/4 cup of candied jalapeños slices; add more if so desired
Four tablespoons of brown sugar
2 cups of water
Directions:
Slice Kielbasa into angled slices, place in a skillet over medium heat, and often turn until lightly browned on both sides. Place on a paper towel. Drain grease from the skillet but leave the browning from Kielbasa in the skillet. Add cabbage wedges, onions, candied jalapenos, Kielbasa, water, and brown sugar. Turn heat to medium-low, and place the lid on the skillet. Steam until cabbage and onions are soft. Add water if necessary. You will want some of the juice when served.
We are ready for the season to begin, and look forward to seeing our Pepper/Pickle Fans! Sign up at our shows for our giveaway contest of a jar and cookbook while signing up for our Pepper Post that will keep you updated once a month of our events, store locations, recipes, contests and more… We hope you are one of our lucky winners!
50th Hillsboro Arts & Crafts is in Hillsboro, Kansas, and is an outdoor event this Saturday!
Rain or shine and “us” Kansans won’t melt in a shower or two! You will find us with 300+ other vendors so make it a day from 9:00- 4:00. We will be in our usual spot on West Grand. We love it when you do a quality control check of our peppers and pickles with a sample. We offer our special of purchase 2 jars and receive a cookbook ( a great gift ) or 3 jars and 2 cookbooks OR better yet, purchase a case ( 12 jars, mix and match ) for $1 less per jar, and we will throw in some cookbooks for those gifts! It’s a heck of a deal and lets you stock up for the upcoming holidays! Our jars have a 2 year shelf life but WHO can keep them around that long? lol
Living in the country where a “quick trip” to the grocery store is an hour round trip is how this sandwich came about. Friends dropped in, and ended up staying through the afternoon. I had all the fixings for sandwiches but out of bread. We had ham and beans the night before and I still had cornbread left over. Hence, my cornbread sandwich. Hope you enjoy it as much as our company did.
When I make cornbread I like it dense so it doesn’t crumble, so my recipe is a bit different then most, and it worked perfectly for this as it stayed together like a regular sandwich.
Cornbread Ingredients:
1 box Jiffy Cornbread Mix
1 cup milk
1/2 Tbsp. vegetable oil
2 Tbsp. chopped candied jalapeños
1 cup cheddar cheese, divided
Sandwich Ingredients:
12 slices of honey baked ham
2 cups shredded cabbage
2 Tbsp. candied pickles, chopped
2-3 Tbsp. mayonnaise
1 tsp. candied jalapeños brine
8 slices of Swiss cheese
4 slices of bacon, cooked and broke in half
slices of candied jalapeños, as many as you’d like per sandwich
Cornbread Instructions:
Preheat oven to 425 degrees F.
Mix Jiffy mix, milk, vegetable oil, candied jalapeños brine and 1/2 cup of cheddar cheese together.
Pour into a well greased 9 x 13 inch baking dish and top with remaining cheddar cheese.
Bake 20-30 minutes until golden brown.
Cool 1 hour on a wire rack.
Slice into four square slices then slice lengthwise in half.
Sandwich Assembly:
In a small bowl add shredded cabbage, mayonnaise, and candied pickles. Mix well and set aside.
Place all the cornbread slices, interior side facing up onto a non stick baking sheet. Spread the slaw mixture equally on all slices and top them with the Swiss cheese slices.
Place baking sheet in the oven on broil until cheese is melted. Remove from heat.
Add 3 slices of ham on 4 of the cornbread slices and evenly distribute bacon on top of ham. Then top with candied jalapeños, and place the cornbread slices on top. Serve immediately and dig in.
This is one of my most asked for appetizer for the family dinner. The presentation is beautiful, the flavors all work together, and the plate is scrapped clean every time. You can use apricot preserves if your not a fan of peach as both flavors go well with the brie, bacon and pecans and of course our candied jalapeños. I think next time I’ll use the habaneros and bring an extra kick to the party!
Ingredients:
· 1 sheet of puff pastry dough
· 1 (8-oz) package of brie cheese
· 1/4 cup chopped pecans, toasted
· 1/4 cup of peach preserves, the kind with chunks of peaches
· 1/4 cup Campbell’s candied jalapeños, minced
· 2 slices of bacon, cooked and crumbled
Directions:
Preheat oven to 375 degrees. Set out puff pastry and let come to room temperature. Once pastry is at room temp then place brie in the middle. Mix the preserves with the candied jalapeños and pour over the brie. Add the pecans and bacon on top of the brie. Fold the dough up and over the brie, pinching the edges tightly together to make sure none of the filling spills out during baking. Place on a greased baking pan. Brush melted butter over the dough. Bake for 20 minutes or until golden brown. Serve with pita chips.
The Cook’s Nook is one of our favorite delivery locations. We are always finding a the latest and coolest gadget for our kitchens. They like to sample our peppers and pickles and we are delivering for their Fall Open House and they will be sampling out our Cheeseburger Dip, using the jalapenos and pickles together. @McPherson, Kansas
We are so lucky to be next to Little Bill's Pimento Cheese at the The City Market - Kansas City. He was celebrating 6 years at the market with 6 different flavors. We had company drop by today and I pulled out his Sweet Chili and put on chips. Delicious and full of flavor. My group pulled out the habaneros and added to the top. YUM YUM YUM
I just wish he’d celebrate every week! I also picked up the Blue Cheese and Horseradish flavors. Suggestions?
Thanks to everyone who stopped by the market! We had lots of fun! 😘
The inspiration, you ask? A box of crackers, you know, is the pretzel on one side and the cracker on the other. Then peanut butter on every cracker, followed by whatever tickles your fancy, and then topped with a candied jalapeño. I used Nutella, strawberry freezer jam, peach preserves, and honey. They would make a beautiful appetizer/dessert presentation, leaving you craving “just one more.” I promise…
All you have to do is keep the essential ingredients on hand for that night when the company drops over or pull out for a good movie night snack at home. Add seasoned chicken or ground beef to make this an easy meal, and heat in the oven until the cheese melts. So many options!
Ingredients:
1-15 oz. can black beans rinsed & drained
1 – 8 oz. cream cheese softened
One bunch of green onions, chopped
1/2 cup. of Candied Jalapeños, chopped
One pkg of three blended Mexican shredded cheese
Directions:
Layer black beans on a plate, blend cream cheese & onions, and spread over beans. Refrigerate; just before serving, sprinkle Candied Jalapeños over cream cheese and top with shredded cheese. Serve with tortilla chips. YUM!
My newfound love! These little mini sweet peppers are the perfect finger food. Great for filling with all kinds of yummy goodness. Try stuffing them with spinach and mushrooms, goat cheese and shallots, pimento cheese and candied jalapeños, taco meat and cheeses, and even guacamole. You can slice off the stem end, stuff them, and grill them on a baking sheet in the oven. Did I say I love these little mini wonders?
Ingredients
12 mini sweet bell peppers
1 pound of Italian sausage, cooked and drained
1 (8 oz) block of cream cheese
1/2 cup of sharp cheddar cheese, grated
1/4 cup chopped Campbell’s candied jalapeños
Directions
Preheat the oven to 400 degrees F.
Cut the mini peppers in half, top to bottom, and remove the seeds and ribs. Set aside. In a medium skillet, brown the sausage while breaking it up into small pieces. Drain any excess fat from the link and remove the skillet from the heat. Cut the cream cheese into small chunks and add the cheddar cheese and candied jalapeños into the skillet with the sausage. Mix until blended.
Place the peppers cut side up in a nine-by-13-inch baking dish covered with foil. Evenly divide the sausage mixture among the pepper halves. Bake for 15-20 minutes until the peppers look soft and the sausage is slightly browned.
There is nothing like a visit to your favorite orchard when the peaches are ripe and so are the blueberries. Vanilla ice cream, sliced peaches, blueberries and for an added bit of spice we like to add our candied jalapeños. The ice cream cools down the spiciness to a smooth blend of flavors that you won’t get from any ice cream shop around. I wish peach and blueberry season was year round!
Imagine our surprise when we checked out this fun shop! Sweet ‘n Spicy rolled into one. Gee, what a “new” concept… LOL! Their sweet is all things truly for that sweet tooth, unique sodas with catchy names, candy from years past and present and then lets talk SPICY! Jars, bottles, the all kinds of funky spicy flavors that will make any connoisseur of spicy heat go crazy! AND guess who is now included in the line up? From our Garlicky Pickles to our Candied Ghost Peppers, I think it’s a match made in Spicy/Sweet heaven!
