JACK CHEESE

Trail Stick

SAUSAGE

PEPPER JACK

COLBY JACK

REINDEER

MONTEREY JACK CHEESE WITH JALAPEÑO PEPPERS

Peppe WT Alaska 2017 Artisan GROUNDCO Coffee

BUFFALO TRAIL

Alaskan Siberian Brand Sausage

DARK Alaskan Holiday Tea

Arctic Wolf Trail

Wild FRESH Salmon

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prep and preheat

In a small saucepan over medium heat, melt the butter. Whisk in the flour to form a light roux; cook 1-2 minutes until slightly fragrant.

Slowly whisk in the milk, continuing to cook until the sauce thickens and is smooth.

Remove from heat and stir in the Monterey Jack and Cheddar cheeses until melted and smooth.

Season the cheese sauce with salt and black pepper; keep warm over low heat.

Spread the tortilla chips on a large baking sheet in a single layer. Pour the cheese sauce over the chips and sprinkle evenly with an additional 1 cup of shredded cheese if desired.

Scatter jalapeño slices, green onions, and diced tomato over the cheesy chips.

Bake for 5-7 minutes, until the cheese is bubbling and the edges of the chips start to crisp.

Remove from oven, let rest 2 minutes, then serve immediately.

Monterey Jack cheese, shredded

Cheddar cheese, shredded

Corn tortilla chips

Butter

All-purpose flour

Milk

Salt

Black pepper

Jalapeño pepper, sliced

Green onions, sliced

Tomato, diced

In a large bowl, combine rolled oats, mixed nuts, shredded coconut, pumpkin seeds, sunflower seeds, dried cranberries, raisins, chia seeds, flaxseeds, salt, and cinnamon. Stir until well mixed.

In a small saucepan over low heat, whisk honey, peanut butter, and coconut oil until smooth and glossy, about 2-3 minutes. Remove from heat and stir in vanilla.

Make binding

Pour warm binding over the dry mix and stir vigorously until everything is evenly coated. Fold in chocolate chips if using.

Coat dry mix

Line a baking sheet with parchment. Transfer the mixture and press it firmly into a rectangle about 1/2 inch thick, smoothing the top.

Shape on sheet

Bake at 350°F (175°C) for 12-15 minutes until edges are golden. Remove from oven and let cool completely in the pan.

Bake and cool

Lift the block by the parchment and place on a cutting board. Cut into 8-12 long sticks (about 4-5 inches each). Chill in fridge 20-30 minutes to firm.

Slice into sticks

If desired, return sticks to the oven at 250°F (120°C) for 10-15 minutes to dry further. Cool completely before storage.

Optional extra drying

rolled oats

mixed nuts, roughly chopped

shredded coconut

pumpkin seeds

sunflower seeds

dried cranberries

raisins

chia seeds

flaxseeds

salt

cinnamon

honey

peanut butter

coconut oil

vanilla extract

mini chocolate chips (optional)

Heat a large skillet over medium heat and add olive oil. Crumble in the sausage and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate, leaving the rendered fat in the pan.

Brown the sausage

In the same skillet, add sliced onion and bell peppers. Cook until softened and lightly caramelized, about 6–8 minutes.

Sauté vegetables

Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth to deglaze, scraping up any browned bits.

Garlic and deglaze

Stir in crushed tomatoes, oregano, paprika, and Dijon mustard. Return sausage to the pan and simmer 8–10 minutes until the sauce thickens and flavors meld.

Build the sauce

Taste and adjust salt and pepper to your liking. Garnish with chopped parsley and serve hot, with crusty bread or over cooked rice.

Finish and serve

Italian sausage, casings removed

olive oil

yellow onion, sliced

bell peppers (mixed colors), sliced

garlic, minced

crushed tomatoes

chicken broth

dried oregano

smoked paprika

Dijon mustard

parsley, chopped

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare oven and sheet

Wipe mushrooms clean with a damp cloth. Gently twist off the stems and set caps aside.

Clean and cap mushrooms

In a medium bowl, combine shredded pepper jack cheese, softened cream cheese, breadcrumbs, minced garlic, chopped parsley, salt, and pepper. Mix until evenly combined and smooth.

Make filling

Spoon filling into each mushroom cap, filling generously and mounding slightly in the center.

Stuff caps

Place stuffed mushrooms on the prepared sheet. Lightly brush or drizzle with olive oil. Bake for 15-20 minutes, until filling is bubbly and mushroom edges are golden.

Bake

Remove from oven and let rest 5 minutes. Garnish with additional parsley if desired and serve warm.

Mushrooms, large white button

Pepper Jack Cheese, shredded

Cream Cheese, softened

Breadcrumbs

Garlic, minced

Fresh Parsley, chopped

Olive Oil

Black Pepper

In a medium saucepan over medium heat, melt the cream cheese until smooth, stirring constantly.

Melt and smooth

Whisk in sour cream and heavy cream until fully incorporated and creamy.

Gradually add the shredded Colby Jack cheese, stirring until melted and the sauce is silky.

Season with garlic powder, onion powder, paprika, salt, and pepper; whisk to combine and keep sauce warm.

Pour the cheese sauce into a 1.5- to 2-quart ovenproof baking dish.

Top with the remaining 1 cup Colby Jack cheese to create a bubbly, gooey crust.

Bake in a preheated 350°F (175°C) oven until bubbling and lightly golden, about 12-15 minutes.

Allow to rest 5 minutes, then serve warm with tortilla chips, baguette slices, or vegetables.

Colby Jack cheese, shredded

Colby Jack cheese, shredded for topping

Cream cheese, softened

Sour cream

Heavy cream

Garlic powder

Onion powder

Paprika

Season the reindeer meat with a pinch of salt and pepper to taste and set aside.

In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the reindeer meat in batches until deeply colored on all sides. Transfer browned meat to a plate.

In the same pot, add the onion and sauté until translucent, about 5 minutes. Add garlic and jalapeño and cook for 1–2 minutes more.

Stir in the red bell pepper and cook for another 2 minutes.

Sprinkle in chili powder, smoked paprika, cumin, oregano, and cayenne. Toast the spices for about 1 minute until fragrant.

Return the browned meat to the pot. Add crushed tomatoes, tomato paste, and beef broth. Bring to a simmer.

If using, add canned beans. Season with salt and black pepper to taste. Reduce heat to low and simmer, covered, for 30–45 minutes until the meat is tender and flavors meld.

Taste and adjust heat and seasoning. If you want more heat, add more jalapeño or cayenne and simmer a few minutes longer.

Ladle the hot chili into bowls and garnish with chopped fresh cilantro if desired. Serve with crusty bread or over rice.

reindeer meat, cubed

onion, diced

jalapeño peppers, minced

red bell pepper, diced

chili powder

ground cumin

cayenne pepper

beef broth

tomato paste

black pepper

canned beans (kidney or black)

fresh cilantro

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Wash the jalapeño peppers. Slice each pepper in half lengthwise and scoop out the seeds and membranes. Pat dry.

Prepare jalapeño peppers

In a medium bowl, mix softened cream cheese, shredded Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper until smooth and well blended.

Using a spoon or piping bag, fill each jalapeño half with the cheese filling, mounding it slightly.

Stuff peppers

Arrange stuffed jalapeños on the prepared baking sheet. Bake for 12–15 minutes, until peppers are tender and cheese is melted and bubbling.

Let cool for 5 minutes, then transfer to a serving platter. Serve warm with salsa, sour cream, or your favorite dip.

Serve

jalapeño peppers

cream cheese, softened

garlic powder

onion powder

Grind 20 grams of roasted coffee beans to a medium-fine consistency suitable for pour-over. Freshly ground coffee yields the best aroma and clean extraction.

Rinse a clean pour-over cone with hot water and pre-wet a paper filter to remove any paper taste; discard the rinse water.

Place the filter-bearing cone over a carafe or mug and add the ground coffee. Begin a bloom by pouring 40–60 ml of hot water evenly over the grounds; allow to bloom for 30–45 seconds.

Continue pouring the remaining water in a slow, circular motion to reach a total of 300 ml. Pour gradually to maintain a steady flow and avoid over-extraction; this should take about 2–3 minutes of pouring.

Allow all the water to drain through the grounds. Remove the cone and discard the filter.

Stir gently to mix, then taste. Serve immediately. Optional: add milk or sugar if desired.

Coffee beans, roasted

Filtered water

In a large bowl, whisk together olive oil, buffalo sauce, melted butter, smoked paprika, garlic powder, cayenne, salt, and pepper. Add chicken cubes and toss to coat evenly. Let marinate for 30 minutes at room temperature (or refrigerate up to 2 hours).

Meanwhile, soak wooden skewers in water for at least 20 minutes to prevent burning. Preheat grill to medium-high heat (about 425-450°F / 220-230°C) or oven to 425°F / 220°C.

Thread marinated chicken cubes onto skewers, leaving a little space between pieces for even cooking.

Grill skewers 6-8 minutes, turning once and basting with the remaining marinade, until chicken reaches 165°F (74°C) and is cooked through. If using the oven, place skewers on a rack set over a sheet pan and bake 12-15 minutes, turning halfway and basting until cooked.

Make the blue cheese dip: in a bowl, whisk together mayonnaise, sour cream, buffalo sauce for dip, lemon juice, and salt. Fold in blue cheese crumbles. Refrigerate 10-15 minutes to let flavors meld.

Serve the buffalo chicken skewers with celery and carrot sticks on the side. Drizzle or dip in the blue cheese buffalo dip. Garnish with chopped chives if using.

Boneless skinless chicken breasts, cut into 1-inch cubes

Olive oil

Buffalo sauce (hot sauce, for marinade)

Melted butter

Smoked paprika

Cayenne pepper

Wooden skewers

Mayonnaise

Blue cheese crumbles

Buffalo sauce for dip

Lemon juice

Celery sticks

Carrot sticks

Chives (optional, for garnish)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Alaskan Siberian Brand Sausage and brown on all sides, about 4-5 minutes. Remove to a plate and set aside.

In the same skillet, add the remaining olive oil if needed and the sliced onion. Cook until soft and translucent, about 5-7 minutes, stirring occasionally.

Sauté the onions

Add minced garlic to the onions and cook for 30 seconds until fragrant, taking care not to burn.

Add garlic

Add sliced mushrooms to the pan. Cook until they release their moisture and brown, 5-7 minutes.

Cook mushrooms

Stir in the red bell pepper slices and cook until they begin to soften, about 3-4 minutes.

Sauté peppers

Add diced potatoes, smoked paprika, and caraway seeds. Pour in 1 cup of beef broth to help start cooking the potatoes and to deglaze the pan a bit.

Add potatoes and spices

Return the browned sausage to the skillet. Pour in the remaining broth (about 0.5 cup), stir to combine, scrape up any browned bits from the bottom, and bring to a gentle simmer. Cover and cook until the potatoes are tender, 12-15 minutes.

Deglaze and simmer

Season with salt and pepper to taste. Stir in fresh dill just before serving for a bright, herbal finish.

Jack Cheese

Trail Stick

Sausage

Pepper Jack

Colby Jack

Reindeer

Monterey Jack Cheese With Jalapeño Peppers

Peppe Wt Alaska 2017 Artisan Groundco Coffee

Buffalo Trail

Alaskan Siberian Brand Sausage

Dark Alaskan Holiday Tea

Arctic Wolf Trail

Wild Fresh Salmon