Spike Seasoning Magic Giveaway!

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Spike Seasoning Magic! is the gluten free healthy lifestyle gourmet seasoning that turns bland food into a flavor factory. They literally have a seasoning for everything! They should be a staple in all kitchens.  Best of all, their seasoning is both gluten free and MSG free. They are  made without preservatives or additives, and have ZERO calories per serving.

SPIKE® Seasonings are available at your local health/natural food stores and many select grocery stores.  I’ve even used them to make this turkey soup recipe that you are all going to want to try.  Plus, it is a great way to use leftover turkey!

Turkey Soup
 
Author:
Ingredients
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 tablespoon Spike Herb Seasoning
  • 1 (32 ounce) carton Vegetable broth
  • 1 (32 ounce) carton chicken broth
  • 1 bay leaf
  • 2 cups green beans, cut into 1 inch pieces (if you don't have fresh, this is one can of green beans)
  • 3 potatoes, diced
  • 3 cups diced cooked dark turkey meat
Instructions
  1. In a large soup pot, heat the garlic in the olive oil.
  2. Allow to brown slightly and add onion, carrot and celery.
  3. Cover and cook until softened (7 - 8 minutes)
  4. Add the seasonings, broth, and the bay leaf. Bring to a simmer.
  5. When simmering, add the green beans and potatoes to the soup.
  6. Bring it back up to a simmer; lower heat and cook for about 10 - 15 minutes or until vegetables are tender and pasta is cooked.
  7. Stir in turkey. Turn the heat off. Cover, and allow to sit for 5 to 7 minutes.

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I’ve got a prize pack for one of my lucky readers.  You get to try all their seasonings!  Here’s what you need to do:

Horseradish Turkey Burgers with Pickled Onions and Jalapeño Mayo

Thanks to RECIPE REHAB: 80 Delicious Recipes That Slash the Fat, Not the Flavor? for the recipe!

Horseradish Turkey Burgers with Pickled Onions and Jalapeño Mayo
 
Author:
Ingredients
  • Pickled Onions:
  • 1 cup red wine vinegar
  • 1 tablespoon agave nectar
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 1 teaspoon peppercorns
  • 1 large red onion, halved lengthwise and thinly sliced
  • Jalapeño Mayo:
  • Nonstick cooking spray
  • 2 jalapenos, stemmed, halved lengthwise, and seeded
  • 2 tablespoons fat-free vegetarian mayonnaise, such as Nayonaise
  • 1 teaspoon Dijon mustard
  • Burgers:
  • ½ cup whole wheat panko (Japanese-style bread crumbs)
  • ½ cup skim milk
  • 1 pound lean ground turkey, such as Jennie-O Lean Ground Turkey
  • 2 (2-ounce) links sweet Italian turkey sausage, such as Jennie-O Lean Sweet Italian Turkey Sausage, casings removed
  • 2 scallions, white and green parts, chopped
  • 2 tablespoons jarred grated horseradish, drained
  • 1 tablespoon Dijon mustard
  • Nonstick cooking spray
  • 4 whole grain hamburger buns, halved and toasted
  • ¼ cup crumbled light blue cheese
  • 4 pieces iceberg lettuce
Instructions
  1. To make the pickled onions, combine the vinegar, agave nectar, bay leaf, thyme, and peppercorns in a medium pot. Slowly bring to a simmer over medium heat, stirring occasionally to dissolve the agave. Put the onions in a heatproof container; pour the hot vinegar over the top. The onions should be completely submerged in the liquid; put a small plate on top to weigh them down if necessary. Cover and cool to room temperature. Allow the onions to pickle for at least 15 minutes, or up to overnight (the longer, the better).
  2. To make the jalapeno mayo, coat a grill pan with nonstick cooking spray and place over medium-high heat or preheat a gas or charcoal grill and get it very hot. Put the jalapenos, cut side down, on the hot grill and cook until the chiles are charred on all sides, turning with tongs, about 5 minutes total. Remove the jalapenos from the grill (keeping it hot for the burgers); coarsely chop and put into a blender or food processor. Add the mayonnaise substitute and mustard. Blend until smooth. Set aside. RecipRehab_i_xoiv_1_242_7p_FM.indd 119 3/29/13 12:58 PM
  3. To make the burgers, in a small bowl soak the bread crumbs in the milk and set aside for
  4. minutes to allow them to absorb the liquid.
  5. In a large mixing bowl, combine the ground turkey and turkey sausage. Add the wet bread crumbs, scallions, horseradish, and mustard. Mix gently by hand to combine, being careful not to overwork the meat. Gently hand-form the meat mixture into four burgers.
  6. Spray the grill pan or grill with another coating of nonstick spray and make sure it is still hot. Grill the burgers for 5 minutes per side, or until no longer pink in the middle and juices run clear. The burgers should turn easily without sticking. Remove them to a clean side plate so you have enough room to toast the buns. Toast the hamburger buns, cut side down, for 1 minute.
  7. To assemble, smear 1 tablespoon of the jalapeno mayo on the bottom half of each bun. Set the burger on top, followed by the cheese and the pickled onions. Lay a lettuce leaf on top and enclose with the other half of the bun.
Nutrition Information
Calories: 461 Fat: 15 g Carbohydrates: 44 g Sodium: 800 mg Fiber: 6 g Protein: 36 g Cholesterol: 101 mg

Meatball Soup

Meatball Soup
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 quart beef broth
  • 1 quart water
  • 1 medium onion, cut into eighths
  • 1 bay leaf
  • 1 pound ground beef
  • ½ cup long-grain rice
  • 1 large egg
  • 2 teaspoons oregano
  • 2 teaspoons garlic salt
  • ¾ teaspoon black pepper, divided
  • ¼ teaspoon ground cumin
  • ½ cup all-purpose flour
  • 3 medium potatoes, peeled and chopped
Instructions
  1. Combine the beef broth, water, onion and bay leaf. Bring to a boil over high heat.
  2. Combine ground beef, rice, egg, oregano, garlic salt, ½ teaspoon black pepper and cumin in a large bowl and mix well. Shape mixture into 1-inch meatballs.
  3. Coat the meatballs with flour. Drop them into the boiling broth and cover. Reduce heat to low. Cook, stirring frequently, for 45 minutes.
  4. Add the potatoes to the soup and cover. Cook, stirring occasionally, until the potatoes are tender (about 1 hour). Remove the bay leaf. Season with remaining black pepper.
Notes
You can definitely add more vegetables like carrots to this.