Wicked Pickles
For The Dip:
¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tablespoon Catalina dressing (ketchup will work as a substitute)
2 teaspoons prepared horseradish
2 tablespoons sweet pepper relish
2 tablespoons buttermilk
¼ teaspoon paprika
1/8 teaspoon cayenne
¼ teaspoon Sriracha (liquid sriracha or dry Sriracha spice powder)
For the Batter:
1 ½ cups flour
1 teaspoon dry basil
1 teaspoon kosher salt
1 teaspoon hot Mexican chili powder
2 teaspoons granulated sugar
1 teaspoon garlic powder
½ teaspoon hot paprika
1 ½ cups beer ( Corona or any mild beer will work )
To Prep the Pickles:
1 16-ounce jar of Campbell Gardens garlicky pickle slices drained and patted dry on paper towels
½ cup flour to dust pickles in prior to placing in batter
Oil for frying
INSTRUCTIONS:
Mix all dip ingredients and hold.
Mix all batter ingredients, ending with beer. Batter should be like a light pancake batter.
Lay out half cup of flour in a plate or bowl and toss dried pickle chips to coat.
Heat oil in a heavy bottomed pan to 350 degrees using a candy thermometer.
Dip one pickle chip from flour into batter and drop in hot oil. It should cook up like tempura. You want a light coating that crisps up with some of the pickle showing. Cook to crisp and remove to a paper towel (about 2 – 2 ½ minutes).
Taste pickle and adjust batter based on how spicy you like the batter.
Also add more flour or beer to get a perfect tempura type batter.
Fry in two batches and serve with sauce on the side.
Recipe adapted from :
Crispy Fried Jalapeños Slices
These deep fried jalapeno slices make a great appetizer for a football party!
Ingredients:
4 cups vegetable shortening or vegetable oil
1 1/2 cups all purpose flour divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 large eggs
1 cup beer
16 oz jar Campbell Gardens candied Jalapeños drained (about 2 cups)
Instructions:
In deep fryer or cast iron Dutch oven, heat shortening to 365 degrees F.
In a medium bowl, combine 1 cup of the flour, salt, pepper, chili powder, garlic powder, eggs and beer. Mix until combined, set aside.
Place remaining 1/2 cup flour in a zip top gallon plastic bag. Dry drained jalapenos on paper towels and add to the flour in the bag. Seal bag and shake to coat the peppers.
Place floured jalapenos into the batter and stir gently to coat. Discard any remaining flour at the bottom of the bag.
Lift battered jalapenos with a fork and gently drop (careful of back splash) into preheated oil. Cook until golden brown and crispy, about 2-4 minutes.
Remove to paper towels and serve with your favorite dipping sauces.
Recipe adapted from :
JALAPEÑO POPPER CHEESY PRETZEL BOMBS
Soft and chewy pretzel poppers are stuffed with ooey gooey cheese, crispy bacon and spicy jalapeños. This scrumptious recipe is like nothing you have ever eaten before.
Game day, girls night or a Tuesday night with the family these Jalapeño Popper Cheesy Pretzel Bombs will rock your world!
PREP TIME: 42 MINS COOK TIME: 8 MINS TOTAL TIME: 50 MINS
SHORTCUT: You can use 36 frozen dinner rolls in place of the dough recipe.
IF NOT =
INGREDIENTS:
12 ounces warm beer (110°-120°), *see cooks note
2¼ teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar
12 ounces bacon, cooked and chopped into bite size pieces
8 ounces cream cheese
8 ounces shredded Mexican cheese blend (or cheddar cheese)
1/4 jar (4 ounces) diced Campbell Gardens candied jalapeños
1 large egg
3 1/2 cups all-purpose flour + more for dusting counter
1 teaspoon kosher salt + more for pretzel tops
2 tablespoons baking soda
2 cups water
INSTRUCTIONS:
Preheat oven to 450°F.
Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty.
Meanwhile in a medium mixing bowl combine cheeses, bacon and jalapeños. Mix together. You may need to use a wood spoon to get it well mixed.
In a small bowl beat egg, set aside. Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.
Add flour and salt to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces.
Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda. Place baking sheet, baking soda water and cheese mixture on the counter that you are working on.
Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center.
Carefully pull each side over the cheese to create a ‘cheese package’, pinching the edges closed. Roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until you have 3 stuffed dough balls.
Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3. Prepare the next 3 dough balls. Remove the dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet.
Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt.
Bake for 8-10 minutes until the tops are browned.
The ooey gooey cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.
Enjoy!
NOTES:
You can mix the dough by hand if you do not have a stand mixer.
Add water (or beer), yeast and sugar to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
Microwave the beer in a glass microwave safe measuring cup, 15 seconds at a time until it reaches 110-120 degrees.
You can substitute milk or water for the beer.
SHORTCUT: You can use 36 frozen dinner rolls in place of the dough recipe.
Recipe adapted from :
Texas Roadhouse Rattlesnake Bites
Delicious cheese and jalapenos are combined, battered and deep fried until melty and golden.
Ingredients:
2 8 oz blocks Pepper Jack cheese, shredded
1/4 cup ( +/- ) diced Campbell Gardens candied jalapeños
1/2 cup flour
1 egg
1 cup milk
1 1/2 cup bread crumbs
1 tsp cayenne pepper
1 tsp paprika
1 tsp garlic powder
Oil for frying
Instructions:
In bowl combine your shredded cheese and jalapeños.
Shape cheese mixture into about 1 1/2" balls, squeezing tightly to compress.
Place on cookie sheet and freeze for about 30 minutes.
Meanwhile preheat your deep fryer to 350.
Once chilled, in bowl add your flour.
In another bowl mix together your egg and milk.
Lastly in bowl stir together your bread crumbs and seasonings.
Start by rolling your balls into the flour mixture, then dipping into milk and lastly coating with bread crumbs.
Fry in batches for about 3-4 minutes or until golden brown.
Drain on paper towel.
Serve with your favorite dipping sauce.
Notes:
We like to shred our own cheese from blocks because it seems to make the Rattlesnake Bites hold together better.
Recipe adapted from :
Jalapeño -Honey Aioli
Aioli: (Yield- ¾ Cup)
1 Tablespoon Campbell Gardens candied jalapeños
1 large Green Onion – roughly chopped
1 Clove Garlic – smashed and peeled
½ Cup Mayonnaise
1 TBS Dijon Mustard
1 tsp Lemon Juice
1 TBS Honey
1/8 tsp Salt , or more to taste
Directions: Add jalapeño, scallions and garlic to the bowl of a food processor. Pulse until ingredients are finely chopped.
Add remaining ingredients and process until smooth. Taste and adjust for seasoning. Transfer to a small container, cover and set aside in the refrigerator.
Recipe adapted from :
Pepper-Filled Appetizer Hearts
Prep 15 MIN ; Total 50 MIN ; Servings 24
Ingredients:
1 1/2 cups Original Bisquick™ Mix
2 teaspoons dried oregano leaves
1/3 cup water
1/4 cup garlic-and-herbs spreadable cheese (from 6.5-oz container)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped Campbell Gardens candied jalapeños
2 tablespoons butter, melted
Steps:
In medium bowl, stir Bisquick mix, oregano and water until mixture comes together.
On work surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into 13 x 10-inch rectangle, about 1/8 inch thick.
In small bowl, mix cheese, jalapeños and bell pepper. Spread mixture evenly over dough.
Carefully roll long edges of dough to meet in center. Place on cookie sheet lined with cooking parchment paper. Freeze 10 to 15 minutes or until firm.
Meanwhile, heat oven to 400°F. Spray large cookie sheet with cooking spray.
Transfer dough to cutting board. With sharp knife, cut dough into 1/2-inch slices. Place slices, cut sides down, on sprayed cookie sheet. Slightly pinch base of heart into point. Brush butter over hearts.
Bake 7 to 9 minutes or until tops are lightly golden. Cool 10 minutes before serving.
( Recipe adapted from one found at Betty Crocker .com )
Bacon-Cheddar Jalapeño Monkey Bread
Makes 8 servings
Ingredients:
Master Dough (recipe follows below)
1 (8-ounce) block sharp Cheddar cheese, grated
1½ teaspoons garlic powder
½ teaspoon kosher salt
½ teaspoon Italian seasoning
½ cup unsalted butter, melted
1 pound bacon, cooked and roughly chopped
1/8 cup Campbell Gardens candied jalapeño peppers
Instructions:
Line a 10-inch cast-iron skillet with parchment paper.
Gently punch down Master Dough ( see below ), and divide into 32 dough balls.
In a medium bowl, stir together cheese, garlic powder, salt, and Italian seasoning.
Coat 16 dough balls in melted butter, and roll in cheese mixture. Reserve remaining cheese mixture.
Place dough balls in prepared skillet, layering with three-fourths of bacon and jalapeños.
Coat remaining dough balls in melted butter, and place on top. Drizzle with remaining melted butter.
Cover and let rise in a warm, draft-free place (75°) until puffed, about 20 minutes.
Preheat oven to 350°.
Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 55 minutes. Uncover and sprinkle with remaining cheese mixture, bacon, and jalapeño. Bake until cheese is melted, about 5 minutes more. Let cool for 10 minutes before serving.
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Master dough:
Makes enough dough for 1 (10- to 12-inch) loaf or 7 rolls
Ingredients:
1 cup warm whole milk (105° to 110°), divided
1 (0.25-ounce) package active dry yeast
⅓ cup unsalted butter, melted
¼ cup sugar
¼ cup sour cream
1 large egg
3½ to 4 cups all-purpose flour, divided
1¼ teaspoons kosher salt
Instructions
In a medium bowl, combine 1 cup warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, stir together melted butter, sugar, sour cream, egg, and remaining . cup warm milk.
In a large bowl, whisk together 3. cups flour and salt. Add half of flour mixture to butter mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 3 minutes, adding remaining . cup flour if needed. (Dough should not be sticky.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
Recipe adapted from :
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You can easily use 3 of you favorite canned biscuts to cut into the 36 chunks if pressed for time. :)
Ale and Cheddar Soup
A heavenly ale and liquid melted cheddar soup seasoned with smoky bacon and spicy jalapeno pepper that is pure comfort in a bowl!
Ingredients:
1/2 pound bacon (preferably smoked or double smoked), cut into 1 inch slices (for vegetarian omit and replace with 2 tablespoons of oil or butter )1 onion, diced
2 stalks celery, diced
3+ Tablespoons minced Campbell Gardens candied jalapeños
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons butter
1/4 cup flour (rice flour for gluten free)
1 (~12 ounce) bottle/can ale ( gluten free for gluten free )
2 cups chicken broth or chicken stock or vegetable broth
1 teaspoon dijon mustard
1 tablespoon worcestershire sauce
1/2 cup heavy cream
2 cups cheddar cheese, shredded
cayenne, salt and pepper to taste
Directions:
Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
Add the onion, celery and Jalapeño and cook until tender, about 10 minutes.
Add the garlic and thyme and cook until fragrant, about a minute.
Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
Add the ale and broth and deglaze the pan before adding the bacon and then let cook for 10 minutes.
Add the mustard, Worcestershire sauce, cream, and cheese and cook until the cheese has melted without bringing it back to a boil.
Season with cayenne, salt and pepper to taste and enjoy.
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Slow Cooker: Implement step 1, optionally implement steps 2 & 3, implement step 4, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese and letting the cheese melt.
Chicken Gumbo
3 tablespoons vegetable oil
1/3 cup all-purpose flour
1 medium red bell pepper, cored, seeded, and cut into thin strips
1 medium yellow bell pepper, cored, seeded, and cut into thin strips
1 medium white onion, medium dice
4 medium garlic cloves, minced
2 oz. Campbell Gardens candied jalapeños
1 teaspoon dried oregano
Kosher salt
4 cups water
1 (10-ounce) package frozen cut okra
8 ounces andouille sausage, cut on the bias into 1/2-inch-thick slices
1 roasted chicken or store-bought rotisserie bird, meat removed and shredded by hand (about 4 cups)
Freshly ground black pepper
2 green onions, trimmed and sliced, for garnishing
Cornbread, for serving
Directions:
Heat the oil in a large, shallow, heavy pot or Dutch oven over medium-low heat. Add the flour and cook, whisking constantly, until this mixture (called a roux) is smooth and turns a medium gold in color, about 5 to 7 minutes.
Raise the heat to medium and stir in the bell peppers, jalapeños, onion, garlic, and oregano. Season with a big pinch of salt. Cook, stirring from time to time, until the peppers have softened, about 10 to 12 minutes.
Add the water, okra, and sausage and raise the heat to medium-high. Bring to a boil, stir in the shredded chicken, and season with black pepper. Warm the chicken thoroughly, about 2 minutes. Taste and season with additional salt and pepper if needed. Ladle into warmed bowls, sprinkle with the green onions, and serve with cornbread.
( adaptation of a recipe from Martha Stewart )
Candied Jamming Jambalaya
Ingredients:
6 tablespoons butter
1/2 cup Campbell Gardens candied jalapeños, chopped
1/2 cup yellow onions, chopped
1 large green bell pepper, seeded and julienne
1 cup celery, coarsely chopped
1 teaspoon garlic, minced
14 oz. Kielbasa sausage, cut into 1/2 slices
1 (16 oz) can whole tomatoes, crushed with juices
1 cup chicken broth
Creole Seasoning to taste
2 bay leaves
1 cup long grain rice, uncooked
Directions:
In a large heavy pot, heat the butter over medium heat. Add the onions, bell peppers, celery, garlic and saute for about five minutes. Add the sausage and cook for 3 minutes.
Stir in the tomatoes, chicken broth and season with salt. Add the bay leaves and rice. Cover and reduce the heat to a low simmer. Cook until the rice is tender and all the liquid is absorbed about 25 minutes.
Add the candied jalapeños and remove the bay leaves and garnish with parsley.
Serve with crackers.
SHRIMP TACOS WITH CANDIED JALAPENO TARTAR SAUCE
INGREDIENTS:
1 medium red onion
1/2 cup Hellmann's® or Best Foods® Light Mayonnaise, divided
3 Tbsp. lime juice, divided
2 Tbsp. finely chopped Campbell Gardens candied jalapeño peppers
2 tsp. Knorr® Chicken flavor Bouillon
1/2 tsp. ground chipotle chile pepper
4 slices fresh pineapple (about 1/2-inch-thick)
1 lb. uncooked medium shrimp, peeled and deveined
12 flour tortillas or corn tortillas, warmed
DIRECTIONS:
Slice onion crosswise into 1/2-inch-thick slices; then chop a slice or 2 to make 1 tablespoon minced onion.
Combine chopped onion, 6 tablespoons Hellmann's® or Best Foods® Light Mayonnaise, 1 tablespoon lime juice and jalapeño in medium bowl; set aside.
Combine remaining 2 tablespoons Mayonnaise, 2 tablespoons lime juice, Knorr® Chicken flavor Bouillon and chipotle chili pepper in medium bowl. Coat onion and pineapple with 1/2 of the chipotle mixture, then coat shrimp with remaining mixture. Grill or broil until pineapple and onion are tender and shrimp turn pink. Chop onion and pineapple.
Serve shrimp, onion and pineapple in tortillas and top with jalapeño tartar sauce. Garnish, if desired, with chopped cilantro.
( adaptation of a recipe from )
Salmon Jalapeño Jack Burgers Campbell Gardens style
1 pound boneless skinless salmon
2 oz. Campbell Gardens candied jalapeños
2 Tablespoons cilantro
½ cup reduced fat pepper jack cheese (shredded)
1 Tablespoon lime juice
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
add salt and pepper
Directions:
Roughly chop about 2/3 of the salmon and add it to the food processor. Chop the remaining salmon into 1/3 inch chunks.
Add the jalapeños and cilantro to the food processor and pulse a few times until everything is combined. It should be a thick mixture.
Combine this with the chopped salmon, cheese, lime juice, cumin, garlic powder, and onion powder. Form into patties and place in the freezer for 15 minutes so the patties set and stay together better.
Heat a nonstick skillet over medium high heat. Spray with cooking spray and add the patties. Cook for 4-5 minutes per side.
( adaptation of a recipe from Slender Kitchen .com )
Pickle Pizza Campbell Garden Style
Ingredients:
1 pizza dough
2 tablespoons olive oil
2 cloves garlic minced 1 cup Monterey jack cheese
1 cup dill flavored Havarti 1 cup Campbell Gardens garlicky pickles
4 slices cooked and crumbled bacon
Instructions:
Preheat the oven to 375 degrees.
Lightly spray your baking sheet with non-stick spray.
Arrange your pizza dough over your prepared pan.
Drizzle pizza dough with olive oil ( OR * see notes below ) and add garlic, spread over the crust.
Cover the crust with cheese, pickle slices, and crumbled bacon ( or ham. ).
Bake pizza for 20 minutes or until crust is golden and cheese has melted
( adaptation of a recipe from Lemons for LuLu )
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Here are a few ways to change up this pizza:
Use ranch dressing or alfredo sauce instead of olive oil. Use mozzarella or pepper jack cheese. Use pancetta, ham, or soppressata instead of bacon Add feta or goat cheese Sprinkle the pizza with Italian seasoning.
Use pancetta, ham, or soppressata instead of bacon Add feta or goat cheese Sprinkle the pizza with Italian seasoning