Signature Cream Of Peanut Soup


Signature Cream Of Peanut Soup
This is so delightful and we call it our energy soup...
  • ¼ cup chopped peanuts (optional for garnish)
  • ½ stick of salted butter
  • 1 medium sized red onion chopped medium fine
  • 4 celery ribs, chopped medium fine
  • ½ stick butter for roux
  • approx. 3 tablespoon of flour for your roux
  • 8 cups of full flavored chicken base/stock
  • ¾ teaspoon Kodiak Cajun Seasoning
  • 1 teaspoon raw sugar
  • 2 cups 100% natural Adam's peanut butter is best
  • 2 cups ½ & ½
  1. Using a large soup pot add butter, celery, onion and Kodiak Cajun Blend
  2. cook till onions are caramelized this is a great flavor booster for your soup.
  3. Now add 4 cups of your base/stock cook on high for 4 minutes till boiled.
  4. Pour into a sieve into a large bowl and strain, press leave about 3 minutes.
  5. Pour liquid in bowl back into large soup pot turn on medium heat
  6. Now in a small egg pan add ½ stick butter and melt using a whisk add flour to melted butter and whisk till you see rolling bubbles.
  7. Pour your roux into your hot soup pot and turn up the heat till boils while whisking to blend.
  8. Add remaining base/stock and the peanut butter, continue to whisk and blend for 3 minutes.
  9. Turn your heat down to simmer and cover for 12 to 15 minutes, stir occasionally.
  10. O.K. your amazing soup is almost done.
  11. Now all you do is add ½ & ½ whisk your soup and serve.
  12. I love to serve this with a loaf of homemade bread or rolls.
  13. Bon App'etit


Cajun Chicken Fettuccine


Cajun Chicken Fettuccine
  • Cubed Boneless Chicken Breast (two small skinless breast halves.
  • 4 to 6 ounces Fettuccine noodles, cooked slightly under al dente.
  • Kodiak Cajun Blend (Alaska Seasoning Co.)
  • ½ cut sliced mushrooms (your choice)
  • 1 teaspoon Bristol Bay Seafood Seasoning (Secret Ingredient)
  • 2 table spoon olive oil or oil of your choice
  • 1 to 1.5 cup heavy cream
  • Half cup of shredded parmesan Cheese
  1. Place oil in pan and place chicken cubes in hot pan, sprinkle your Kodiak Cajun to your heat level (don't worry it is low sodium) so add as much as you like. Cook till done and let rest.
  2. in a separate pan add noodles, cream, mushrooms and Bristol bay seafood seasoning.
  3. Heat cream sauce till it thickens, it will be done when the cream becomes a sauce.
  4. It will have a thin creamy coat on the bottom of a teaspoon.
  5. Plate your pasta mixture
  6. Add your Kodiak Cajun Chicken on Top of your plated pasta.
  7. Sprinkle your shredded parmesan cheese on top of entire entrée...
  8. Bon Appetit...
  9. You may use (Shrimp, Steak, Salmon, or be creative in place of your chicken)


Denali Char Broiled Bacon Butter Burger


Denali Char Broiled Bacon Butter Burger
Keeping it Simply Delicious!
  • 2 pounds lean ground beef or ground chicken or ground turkey ( 4 servings of .5 lb. each) you may adjust the patty size as much as .25 lb. or ¼ lb. patty per person.
  • 8 strips of bacon (your choice) 2 per patty
  • Denali Sea Salt Seasoning Shaker
  • 4 burger buns
  • 8 teaspoons of butter
  • Mayonnaise
  • Lettuce
  • 4 Red onion Slices
  • 4 tomato slices
  • Dill Pickles if desired
  • Thin sliced peppers (if desired)
  1. Get your grill hot and clean and ready to go.
  2. butter your buns and grill them crispy.
  3. Shape your patties approx. .5 inch larger than your bun for projected shrinkage
  4. Holding patty in one hand sprinkle Denali Sea Salt Seasoning on patty and place seasoning side down.
  5. Sprinkle the top side with Denali Sea Salt Seasoning
  6. Grill 3 to 4 minutes then rotate for grill marking, continue grilling approx. 3 to 4 minutes
  7. Flip burger only one time and grill approx. 3 to 4 minutes then rotate for grill marking.
  8. After you have rotated the patty on the second side and burger is no longer pink in center juice is clear, then add one teaspoon of butter and drizzle a little more Denali Sea Salt on top of butter for finishing. "MMM"
  9. Place patties on top of grilled bottom bun and criss-cross bacon on patty
  10. On the top grilled bun spread mayonnaise, and place lettuce, onion, tomato and pickles.
  11. Serve open faced or you may even cap it with a long frill pick.
  12. This burger is best served with a steak knife.
  13. Bon App'etit!