Thursday, August 16, 2012

Linda's CopyKat Spike Seasoning Mix





I found a wonderful recipe on Pinterest for Meat, Tomato and Mozzarella Stuffed Zucchini Cups.  The recipe originally came from Kalyn's Kitchen blog and called for Spike Seasoning mix.  At that time I was taking care of my mother who was on a low salt to no salt diet because she has congestive heart failure.  The Spike Seasoning mix was optional in the recipe but recommended.  I certainly agree with that statement.

The problem with the commercial Spike seasoning was that the first ingredient in the seasoning was salt. That means that there is more salt than seasoning. I couldn't use it for making the Zucchini Cups for Mama.

I researched on the web and found the ingredients in the Spike mix.  There were several different Spike seasonings.  So I started experimenting and came up with the following:

  • 1/8 - 1/4 cup salt
  • 2 ½ teaspoons paprika
  • 2 teaspoons dry mustard
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon turmeric
  • 1 teaspoon dill
  • 1 teaspoon thyme
  • 1 teaspoon tarragon
  • teaspoon basil
  • tablespoon dried onions
  • teaspoon curry powder
  • teaspoon celery flakes
  • 1 teaspoon marjoram
  • 1 teaspoon crushed rosemary
  • 1 teaspoon bell pepper flakes

Combine the above ingredients together and place in a container with a tight lid. You will notice the mortar and pestle in the photo. I needed to crush some of the ingredients. (I had mustard seeds which needed to be used, so I crushed them rather than use dry mustard).

When using the seasoning, shake or stir the mixture to combine. Recombining is important because the different densities of the ingredients cause it to separate in layers. Some of the "hard to find" ingredients I found at Whole Foods and The Savory Spice Shop.

The smell of the copykat spike seasoning mix is absolutely wonderful and is worth the effort to make. Also, try Kalyn's recipe using the mix. The zucchini recipe is fantastic!


10 comments:

  1. thank you for this recipe. I had never heard of Spike before so I was at a loss on how to make the Zucchini Cups. Now I can do that, since I have everything except the bell pepper flakes and I may just grind one up and use fresh. :)

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  2. Sally you can dehydrate bell peppers really easy in your oven. Just set it at the lowest setting, Dice up the bell peppers and put on a cookie sheet. They will shrink and dry. They are done when they are crunchy. If you have a dehydrator better yet. My oven is gas and has a constant pilot, so I don't have to turn on my oven, When I do it like that it takes a couple of days. If your using your oven check, the lower you have the heat the better. You can look up way to dehydrate on YouTube. I use Spike on Chicken, Steaks, Hamburgers, and the flavor is amazing!

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  3. Hi Linda,

    My family loved spike, but discontinued using it years ago because of the hydrolyzed soy protien. We switched to something else which was still great. But we've been out now for a month and miss it so thought to make a batch. My first "homade" batch that involved me just dumping different things in came out way too salty. Yours is truly magnificent with 1/8 c salt and I promise to give you all the credit tonight when the family tastes it! Thank you!

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  4. Thank you, Darcy. So glad you like it!

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  5. Thank you for this recipe. I used it on a grilled eggplant recipe, and it was wonderful.

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  6. Awesome! I've been using Spike seasoning for years and since I usually make my own seasoning blends I've wondered if I could reproduce the Spike taste. Can't wait to make this on my days off this week! THANK YOU for another great recipe!

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