Candied Garlic Pickle Glazed Chicken

Candied Garlic Pickle Glazed Chicken

Ingredients:

• 4 boneless, skinless chicken breasts

• Salt and pepper to taste

• 1 tablespoon olive oil

• 1/4 cup candied garlic pickle brine

• 1/4 cup honey

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• 1/2 teaspoon dried thyme (or any preferred herbs)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Season the chicken breasts with salt and pepper on both sides.

3. Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes per side or until golden brown.

4. Meanwhile, in a small bowl, whisk together the candied garlic pickle brine, honey, Dijon mustard, minced garlic, and dried thyme until well combined.

5. Pour the candied garlic pickle glaze over the browned chicken breasts in the skillet. Make sure the chicken is evenly coated with the glaze.

6. Transfer the skillet to the preheated oven and bake for about 15-20 minutes until the chicken is cooked and reaches an internal temperature of 165°.

7. While the chicken is baking, you can baste it with the glaze from the skillet a couple of times during the cooking process to enhance the flavor.

8. Once cooked, remove the skillet from the oven and let the chicken rest for a few minutes.

9. Serve the candied garlic pickle glazed chicken hot, spooning some of the remaining glaze from the skillet over the top as a sauce.

The caramelized brine from the candied garlic pickles adds a sweet and tangy flavor to the chicken, creating a delicious glaze. This recipe pairs well with roasted vegetables or a side of rice. Enjoy!

Sweet, Spicy, and Creamy Avocado Candied Salsa. 🥑🌞

Ingredients:

1. Candied Garlic Pickles (chopped)

2. Candied Jalapeños (chopped)

3. 2 ripe tomatoes (diced)

4. 1 yellow bell pepper, diced

5. 1 medium red onion (minced)

6. A bunch of fresh cilantro (chopped)

7. Juice of 1 lime

8. Salt to taste

9. 1 or 2 ripe avocados (diced)

Directions:

1. Take a big bowl and toss in your chopped Candied Garlic Pickles, Candied Jalapenos, diced tomatoes, and minced red onion.

2. Now, it's flavor bomb time! Add the chopped cilantro, lime juice, and a sprinkle of salt. Give it a good mix.

3. Let it sit for about 10 minutes to make the flavors cozy.

4. Right before serving, stir in your diced avocados. We're in flavor town now, folks!

Voila! Get your chips ready or grab a spoon – this sweet, spicy, and creamy salsa is a one-way ticket to taste bud heaven. Stay cool, stay spicy, and most importantly, stay full! 😋 #AvocadoHeaven #SweetSpicySalsa #SummerRecipes

🔵🔴 Sweet 'n' Spicy Jalapeño Coleslaw 🔴🔵

This Sweet 'n' Spicy Jalapeño Coleslaw will add a bang to your barbecue like a firework lights up the night sky! Whether hosting a backyard barbecue or attending a potluck picnic, this side dish will surely win rave reviews! 🍽💥

Ingredients:

• 1 bag (14 oz) coleslaw mix

• 1 red bell pepper, thinly sliced

• 1/2 cup of mayonnaise

• 2 tbsp apple cider vinegar OR the brine from our jar of candied jalapeños for an extra kick

• 1 tbsp honey

• Salt and pepper to taste

• 1/4 cup of our candied jalapeños, finely chopped

Directions:

1. In a large bowl, combine the coleslaw mix and red bell pepper.

2. Mix mayonnaise, apple cider vinegar, honey, salt, and pepper until well blended in a smaller bowl.

3. Pour this dressing over the coleslaw mix and toss to coat.

4. Stir in our sweet and fiery Candied Jalapeños, giving it the perfect 4th of July kick!

5. Refrigerate for an hour before serving to let the flavors meld together.

Candied Jalapeño Peach Preserve Glazed Chicken

Candied Jalapeño Peach Preserve Glazed Chicken

Ingredients:

• 4 boneless, skinless chicken breasts

• Salt and pepper to taste

• 2 tablespoons olive oil

• 1/2 cup jalapeño peach preserves

• 2 fresh peaches, pitted and diced

• 2 fresh peaches, pitted and sliced in half and grill for 5-10 minutes

• 1/4 cup diced red onion

• 1 jalapeno, seeded and diced (optional, for extra heat)

• 2 tablespoons chopped fresh cilantro

• 2 tablespoons lime juice

Instructions:

1. Season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.

2. Add the chicken to the skillet, cook until golden brown on both sides and cook through, about 6-8 minutes per side, depending on thickness. Remove from the skillet and set aside.

3. Reduce heat to medium. Add the diced peaches, red onion, and chopped candied jalapeños in the same skillet. Sauté for about 5 minutes until the peaches and onions have softened.

4. Stir in the jalapeno peach preserves and lime juice. Let the mixture simmer for about 5 minutes, stirring occasionally until the preserves have melted into a glaze.

5. Return the chicken to the skillet and spoon the glaze over each piece. Let it cook for another 2-3 minutes until the chicken is well coated and heated.

This dish is great served over pasta, rice, or quinoa to soak up the flavorful glaze. Enjoy your Fourth of July with this spicy and sweet dish!

Here's a simple, yet delightful recipe for Pickle-Jalapeno Beef Burgers with Sweet Preserve Topping!🍔

Ingredients:

1. 1 lb ground beef
2. 1/4 cup finely chopped pickles (or jalapenos if you're feeling spicy!)
3. Salt and pepper to taste
4. Your favorite burger buns
5. Toppings: Lettuce, tomatoes, onions, cheese, etc.

Sweet Preserve Topping:

1. 1/2 cup of your choice of our jalapeño preserves (strawberry, peach, or blueberry)
2. 2 tablespoons of Dijon mustard

Instructions:

1. Mix the ground beef, chopped pickles (or jalapeños), salt, and pepper together. Shape into patties.
2. Preheat your grill to medium-high heat. Grill the patties for 4- 5 minutes on each side or until they're done to your liking.
3. While the burgers are grilling, mix your preserve and Dijon mustard together to make the sweet preserve topping.
4. Assemble your burgers with your favorite toppings and drizzle the sweet preserve mixture on top before putting on the final bun!

**

Hope you enjoy this delicious twist on a summer classic. 🍔🌞

**

#SummerBBQ #PickleJalapenoBurger #SweetAndSpicyChallenge

Hamburger made with Campbell’s ground Pickles or Jalapeños.

Campbells Peach Jalapeño BBQ Sauce

Peach Jalapeño BBQ Chicken, anyone? Try this incredible, tangy, sweet, spicy BBQ sauce made with our Peach Jalapeño Preserves. A perfect dish for your summer cookout. #SpicySweetSummer 🍑🔥🍗

Ingredients:

• 1 cup of Peach Jalapeño Preserves

• 1/4 cup of apple cider vinegar

• 1/4 cup of ketchup

• 2 tablespoons of brown sugar

• 1 tablespoon of soy sauce

• 1 teaspoon of garlic powder

• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a saucepan over medium heat.

2. Stir until the sugar has dissolved and the sauce begins to simmer.

3. Reduce the heat to low and allow the sauce to simmer for 10-15 minutes, stirring occasionally.

4. Allow the sauce to cool before using it on your BBQ chicken. You can also store it in the refrigerator for future use.

Please adjust the ingredients to your taste. Enjoy your cooking!

Here's one more suggestion for using Campbell's candied jalapenos!

Candied Jalapeno and Bacon Grilled Cheese

Ingredients:

• 8 slices of bread

• 4 tbsp unsalted butter, softened

• 1/2 cup shredded cheddar cheese

• 1/2 cup shredded mozzarella cheese

• 1/4 cup chopped candied jalapenos

• 4 strips of bacon, cooked and crumbled

• Salt and black pepper, to taste

Instructions:

1. Preheat a non-stick skillet or a griddle over medium heat.

2. Spread 1 tbsp of softened butter on one side of each slice of bread.

3. On the other side of four slices of bread, sprinkle the cheddar and mozzarella cheese, chopped candied jalapenos, and crumbled bacon. Season with salt and black pepper.

4. Place the remaining slices of bread, butter side up, on top of the cheese and bacon mixture to form a sandwich.

5. Place the sandwiches in the preheated skillet or griddle and cook for 3-4 minutes per side until the bread is golden brown and the cheese is melted.

6. Remove from the heat and let the sandwiches cool for a minute before serving. Enjoy your delicious Candied Jalapeno and Bacon Grilled Cheese!

New Location in Pittsburg, Kansas

Perry’s Pork Rinds & Country Store has a new location!!! They are at 1504 N Broadway St., Pittsburg, Kansas. The BEST Pork Rinds ever!!!

"Attention all heat-seekers and pickle fanatics in Pittsburg, KS! We have some spicy and sweet news to share with you. Our famous candied jalapenos, habaneros, and ghost peppers have found a new home at Perry's Pork Rinds & Country Store. But that's not all! They've also added some garlic pickles, jalapeno preserves, and jellies to the mix, so you can now enjoy some lip-smackin', tongue-tingling flavors under one roof. We're sure your taste buds will thank you, but we can't make any promises about the aftermath. So head to Perry's and add some sizzle to your snacks!"

Chicken Fried Rice with Jalapeño Strawberry Preserves

Who would have thought? The extra addition made every bite a blast of flavors. I added soy sauce then right in the middle a dollop of our Jalapeño Strawberry Preseres. Spicy, Salty, and sweet. How could you go wrong? Thinkiing the next time I'm trying the Blueberry!

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 a medium bowl, stir Bisquick mix, oregano, and water until the mixture comes together.

On work, surface sprinkled with additional Bisquick mix, knead the dough five times. Roll dough into 13 x 10-inch rectangle, about 1/8 inch thick.

In a small bowl, mix cheese, jalapeños, and bell pepper. Spread mixture evenly over dough.

Carefully roll the long edges of the dough to meet in the center. Place on a cookie sheet lined with cooking parchment paper. Freeze for 10 to 15 minutes or until firm.

Meanwhile, heat the oven to 400°F. Spray a large cookie sheet with cooking spray.

Transfer the dough to the cutting board. With a sharp knife, cut dough into 1/2-inch slices. Place slices, cut sides down, on sprayed cookie sheet. Slightly pinch the base of the heart into a point—brush butter over the hearts.

Bake for 7 to 9 minutes or until the tops are lightly golden. Cool for 10 minutes before serving.

( adaptation of a recipe from Betty Crocker .com )

Chicken Gumbo

Chicken Gumbo

Three tablespoons vegetable oil
1/3 cup all-purpose flour
One medium red bell pepper, cored, seeded, and cut into thin strips
One medium yellow bell pepper, cored, seeded, and cut into thin strips
One medium white onion, medium dice
Four medium garlic cloves minced
2 oz. Campbell Gardens candied jalapeños
One teaspoon of dried oregano
Kosher salt
4 cups water
1 (10-ounce) package of frozen cut okra
8 ounces andouille sausage, cut on the bias into 1/2-inch-thick slices
One roasted chicken or store-bought rotisserie bird, meat removed and shredded by hand (about 4 cups)
Freshly ground black pepper
Two 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, constantly whisking, until this mixture (called a roux) is smooth and turns medium gold, 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 for 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 )

Mr. Campbell's Cheeseburger Soup

Mr. Campbell’s Cheeseburger Soup

Mr. Campbell, over the years, has played with this recipe, and finally, in 2012, he got it right! Never been tweaked since, and that’s saying a lot. This recipe even made it into our first Cookbook. It’s one of my favorite wintertime soups. Enjoy!

Ingredients:

1 pound lean ground beef

1 pound of bacon

1/4 cup Campbell Gardens candied jalapenos, chopped

One medium white onion, chopped

1 cup of carrots, shredded

Two stalks of celery, chopped

One teaspoon of salt

1/2 teaspoon of black pepper

4 cups of chicken broth

4 cups of potatoes, peeled and cut into cubes, store in a pan of water until ready to add

Four tablespoons of butter

1/4 cup of flour

1 1/2 cups of milk

1 pound of Velveeta Cheese, cubed - or a pound of home-shredded mild cheddar cheese

1/2 cup of sour cream

Directions:

Cut bacon into small pieces and brown in a skillet until crisp. Drain on a paper towel. Brown the hamburger in a large skillet, breaking it into small pieces. Drain off any grease. Add candied jalapenos, onion, carrots, and celery. On low heat, sauté until onions are soft. Stir in the potatoes, salt, pepper, and chicken broth. Bring to a boil, cover, and simmer until potatoes are fork-tender. In a medium saucepan, melt butter, whisk in the flour, and cook until the flour starts to brown. Slowly add the milk with a whisk, constantly stirring until the mixture is hot and bubbly. Remove from heat and slowly add the cubed cheese, stirring until all the cheese is melted. Add the melted cheese slowly into the hamburger mixture and blend. Stir in the sour cream and heat until the soup is ready to serve.

Add the crispy bacon pieces and a spoonful of finely chopped candied jalapenos to top the bowl off. Serve with warm crusty bread.

A Delivery

I made a delivery to Leonard Meat in Topeka, Kansas. It seems the candied jalapenos are finding their spot with their customers.

Beef Sticks are something they offer with many, many flavors. I tried the Maple and the Jalapeno/Cheese flavors. So good with crackers, cheese, and candied jalapenos on the side!

On this visit, I picked up their Blue Cheese Beef patties. LeAnn suggested adding bacon and brioche buns. The blueberry, white cheddar cheese she assured me makes a delicious grilled cheese. I have to admit I was thinking of adding bacon and candied jalapenos. SO YUM!

I enjoy opening up a new location for our candied treats, and even more so when I get to go back and restock. When I’m on the road making deliveries and stocking shelves, I always carry a cooler bag or two for those “just in case” I see something I can’t resist.

I admire their commitment to supporting other local businesses. It’s a trickle-down effect and a win, win for those who pursue our passion. I’ve seen it in every specialty shop I call on, from butcher markets, specialty shops, and local grocery stores to liquor stores.

Maintaining the dream would not be possible without YOU, driving out of your way, and being willing to pay a little more for a quality product. Your loyalty to a local brand or small business is the bulletproof sure deal of helping our dreams come true. Telling your friends, sharing, and being our ambassador is the biggest thing you can ever do for us. Word of mouth is how our dreams become a sustainable reality.

Jack's Baked Beans

Jack always cooks with our candied jalapeños. This is how he has always made his baked beans, and I have to say they are always a crowd-pleaser. Enjoy!

Cheeseburger Sloppy Joes

Ingredients

• 1 pound extra-lean ground beef, cooked, stirring to crumble and drain

• ¾ cup ketchup

• Three tablespoons of yellow mustard

• ½ cup finely chopped sweet onion

• ¾ cup chopped Campbell candied pickles

• ¾ chopped cherry or grape tomatoes

• ½ teaspoon kosher salt

• ½ teaspoon black pepper

• Six burger buns

• Six slices of American cheese

Directions

In a large skillet, add ground beef. Stir in ketchup and mustard and continue cooking for 3 minutes until thoroughly combined and heated. Remove from heat and stir in onions, pickles, tomatoes, salt, and pepper. Serve immediately on buns, topped with American cheese.

Summertime Chicken Salad

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!

Strawberry Candied Jalapeno Salsa

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.

Ingredients:

• 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

Directions:

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!

Sisterly Love

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.

Jack's Chili Mac and Campbell Peppers

Little Bill's Greatest Hot Dog!

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.