HYGGE SHAKE 

Calm the rage with our cozy salt blend. Want to bring your favorite comfort foods to the next level? Put a little Hygge in it.

SAVORY HYGGE MEATBALLS/MEATLOAF:

1 ½ lbs. Ground beef

1 Egg

1 Tbsp. Each grated Parmesan & breadcrumbs

2 tsp. Hygge Shake

*Mix, shape into meatballs and bake at 350* for 10-12 min. (small), 15-18 min. (large), 45-60 min. for meatloaf.

BERSERKER BLEND 

Feed the rage with our fierce blend of peppery spices, crafted to make your tastebuds go mildly berserk. Magically transforms any food it touches.

BERSERKER BEEF SHORT RIBS

3 lbs. Beef Short Ribs (Bone in &/or boneless combo)

Berserker Blend

1 Tbsp. Fresh Thyme (or dry)

1 ½ c. Beef Base (Better than Bullion)

½.c Dry red wine

*Rub meat generously with Berserker Blend, sprinkle with thyme to taste, and refrigerate 2 hours or more. Sear all sides on the grill. Transfer to slow cooker, pour Beef base and wine over meat, and add more Thyme if desired. Cook on high 1 hour, then slow-braise on low 3-6 hours.

FIELD & FJORD

Savor the rage with our vibrant fish & seafood seasoning infused with shallots, dill, and lemon. Your catch of the day will thank you.

FJORD SALMON DIP

3 c. Salmon Fillet (grilled or baked with Field & Fjord sprinkled on top. 2-14 oz. cans will work also)

1 c. Mayonnaise

2 tsp. Field & Fjord (add 1 more tsp if canned is used)

1 tsp. each liquid smoke & lemon juice

2 stalks celery, diced fine

Optional – 1T. capers

*Gently fork shred salmon (if canned, drain and remove vertebrae). Add rest of ingredients. Gently mix and serve. Garnish with chives on top if desired.

LONGHOUSE MIX

Share the rage with our crowd pleasing sweet & spicy blend. A versatile, Minnesota sweet heat with a fusion of flavors fit for a Viking Chieftain.

BACON WRAPPED PORK TENDERLOIN

1 Pork Tenderloin Roast

1 T. Olive oil

4-5 Bacon slices

Longhouse Mix

*Brush tenderloin with Olive oil to coat. Rub generously with Longhouse Mix. Wrap with bacon, overlapping slices, until fully covered. Sprinkle additional Longhouse Mix on bacon to coat. Place tenderloin on foil lined sheet pan and bake at 425* F for 25-30 min., until bacon is crisp and

instant meat thermometer reads 145* in thickest part. Let rest for 5 minutes, covering loosely with foil. Slice and serve.

SPICE VALHALLA

Summon the rage with our smoky seasoning, concocted to elevate your meats and meals to mythological proportions.

SMOKIN’ CHICKEN ALFREDO

2 c. Heavy Cream

2 T. Spice Valhalla

2 cloves garlic, minced

¼ c. grated parmesan

1 lb. Chicken meat, cooked and diced

2 T. butter

1 med. onion

2 carrots

1 bell pepper

8 oz. sliced mushrooms

8 oz. Linguine or Fettuccini, cooked al dente

*For alfredo sauce, bring heavy cream, Spice Valhalla, and garlic to a boil, then simmer until slightly reduced. Add parmesan, whisk, and set aside. Sauté vegetables in large skillet in butter until al dente. Add the cooked chicken, pasta, and sauce, tossing until all is coated.

SUGGESTED USES:

~Rub on your favorite meats or add to ground meats ~ Sprinkle in soups, hotdishes, pastas, rice, or vegetables

~Use in marinades, sauces, dips, and salad dressings ~ Season batters, breadings, croutons, & popcorn ~ Add to any potato side or egg dish.