In Late May Barb from Life in the Foothills blogged that she spiked a chicken. I wrote a comment that I’d not heard of Spike and I’d have to go looking for it. Very kindly Barb sent me a bottle from the US to Australia. The website describes Spike as 39 different herbs, spices and vegetables all lovingly blended with just the right amount of salt! The original version contains salt crystals (earth and sea), nutritional yeast, hydrolysed soy protein (NO ADDED MSG), mellow toasted onion, onion powder, orange powder, soy granules, celery leaf powder, celery root powder, garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and lemon peel, summer savoury, mustard flour, sweet green and red bell peppers, parsley flakes, tarragon, rose hips, safflower, mushroom powder, parsley powder, spinach powder, tomato powder, sweet paprika, celery seed ground, cayenne pepper, plus a delightful herbal bouquet of the best oregano, sweet basil, marjoram, rosemary and thyme.
On Sunday afternoon I prepared a slow cooked pork belly dish for lunches this week at work. I Spiked it.
On Sunday evening I prepared pumpkin soup. I Spiked it.
This evening I roasted a Chicken Maryland. I Spiked it.
Again, thanks Barb. I have more chicken this week and Spike will be used.
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