Red Robin Seasoning (Copycat recipe)

and a wealth of other seasoning mixes from my friend Carla

In general, I am not fond of chain restaurant food–I prefer to sample the local fare wherever I am–but there are a couple places I do like, and Red Robin is one of my favorites.  It’s basically a burger joint, but their burgers are SO good (just thinking about that California Chicken burger makes my mouth water) and their fries are SO crunchy and tasty. I think a big part of what makes them so special is the seasoning they use. Oh it is SO good!

They are also amazing mixologists at Red Robin; in my bartending days I “stole” one of their menus (with permission of course!) just to take it home and try to recreate some of their yummy mixed drinks. I still have that menu. My mother got in trouble when she tried to throw it out when she helped us move one time.

If you ask them at the restaurant, they will usually let you buy the seasoning. I have done that many times.

But what do you do if you live nowhere near a Red Robin? (Like me, now.) You either do without the seasoning, or you find a way to make your own. One day I stumbled across this copycat recipe for Red Robin Seasoning and I had to try it. While it tasted pretty authentic just the way it was, I adjusted it a little to my tastes. And scaled it up–because I use a lot of Red Robin Seasoning. Now I have to keep my dad supplied with this seasoning because he has become about as addicted to it as I am. (And I need to have some on hand when I am cooking at their place!)

I use this seasoning on just about everything I cook  in place of salt (the savory dishes anyway!) It is amazing on potatoes and eggs. And meats. Fish. Chicken. Um, yeah, just about everything. I refill my Red Robin Seasoning shaker with it, which reminds me of all the good times I’ve had at Red Robin.

Copycat Red Robin Seasoning

• 3 packages cup-a-soup tomato soup mix (about 7 1/2 T.)
• 10 T. salt
• 2 T. chili powder
• 4 T. granulated garlic
• 1 T. basil
• 1 T. cumin
• 1 t. freshly ground black pepper

Mix all the seasonings together in a bowl. Funnel into a spice shaker because you are going to want to shake this stuff on just about EVERYTHING!

A Wealth of Seasoning Mixes from Carla

I’ve also collected a bunch of helpful seasoning mixes from my foodie friend Carla at Carla’s Kitchen Confessions. If you are on Facebook and you haven’t liked her page, go do it. She is awesome. If you ever need a seasoning mix in a pinch, she will help you out!

~HOMEMADE SELF-RISING FLOUR~ 1 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoons salt = 1 cup self-rising flour.

‎~HOMEMADE TERIYAKI SAUCE~ 1/2 cup soy sauce, 1/4 cup oil, 2 tablespoons honey, 2 teaspoons ground Ginger, 2 teaspoons ground mustard or yellow mustard, 6 cloves garlic, minced (3 teaspoons), salt to taste. Mix together & use to marinate meats. Store in the refrigerator.

‎~HOMEMADE BAKING POWDER~ 1/3 teaspoons baking soda & 1/2 teaspoons cream of tarter.

‎~”ALMOST” EMERIL’S ESSENCE~ 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme. Mix well & store in airtight container.

‎~HOMEMADE PUMPKIN PIE SPICE~ 2 tablespoons cinnamon, 1 tablespoon ground Ginger, 1/2 tablespoon nutmeg, 1/2 tablespoon allspice. Mix well & store in airtight container, will keep for about 6 months.

‎~HOMEMADE TACO SEASONING~ 1/3 cup dried minced onion, 1 tablespoon crushed red pepper flakes, 1 teaspoon salt, 1 tablespoon garlic powder, 1 tablespoon curry powder, 3 tablespoons chili powder, 1 tablespoon cornstarch, 2 tablespoon dried oregano. Mix well & store up to 6 months in an air tight container. Makes 1 cup mix. Use 2 tablespoons per 1 pound of meat. {you can adjust the amount of the red pepper flakes}

‎~Paula Deen’s House Seasoning~ 1 cup salt, 1/4 cup garlic powder, 1/4 cup pepper. Mix well, store in airtight container.

‎~HOMEMADE SEASON SALT~ 1 1/2 cups salt, 1 cup onion powder, 1/2 cup white pepper, 1/2 cup garlic powder, 1/2 cup paprika. Mix well & store for up to 6 months in an airtight container. {You can use black pepper, if you wish. It only changes the flavor slightly!}

‎~Homemade powdered sugar~ 1 tablespoon cornstarch to 1 cup granulated sugar. Run through blender or food processor until powder forms. {Never get caught without it again!}. You could make up several batches at once & store in an airtight container.

‎~ Salt Substitute #1~ 2 Tablespoons dry mustard, 2 tablespoons onion powder, 2 tablespoons garlic powder, 2 tablespoons paprika, 1 tablespoon pepper, 1 tablespoon ground thyme, 2 tablespoons crushed basil.~store in airtight container.

‎~ Salt Substitute #2~ 1 teaspoon dry mustard, 1/2 teaspoon sage, 1/2 teaspoon thyme, 1/4 teaspoon marjoram.

‎~ Salt Substitute #3 ~ 1 tablespoon onion powder, 1 1/2 teaspoon dry mustard, 1 1/2 teaspoon basil, 1/2 teaspoon crushed celery seed, 1/2 teaspoon paprika, 1/2 teaspoon chili powder.

‎~ Apple pie spice substitution ~ 1/8 tsp. Allspice, 1/2 tsp. Cinnamon, 1/4 tsp. Nutmeg. {for extra kick, 1/8 tsp. Cardamom, optional}

‎~ Apple pie spice substitution#2 ~ ‎4 tsp. ground cinnamon, 2 tsp. ground nutmeg, 1 tsp. ground cardamom