A flavourful homemade wonton soup is a short time away with Rick's Rub™ Asian! 






INGREDIENTS:
Wontons
1/2 lb ground pork
1 Tbs Rick's Rub™ Asian
1/2 inch fresh ginger, grated
1 small egg or 1 large egg yolk
2 tsp cornstarch
2 tsp soy sauce
1 /2 cup green onion, thinly sliced
30 pre-made wonton wrappers

Soup
​4 cups low sodium chicken broth
1 clove garlic, smashed
1/4 inch fresh ginger, sliced or smashed
1 Tbs soy sauce
1 Tbs Rick's Rub™ Asian
Extras: thinly sliced mushrooms, grated or thinly sliced carrot, bok choy or other leafy greens, thinly sliced green onion

METHOD:

1. In a large bowl, prepare the wonton filling by mixing the ground pork, Rick's Rub™ Asian seasoning, ginger, egg, cornstarch, soy sauce, and green onion by hand until the filling is smooth and paste-like.
2. Once mixed, allow the wonton filling to rest for 30 mins.
3. To prepare the soup base, simmer chicken broth, garlic, ginger, soy sauce, and Rick's Rub™ Asian in a stock pot to combine the flavours. Once the base has simmered, check the flavour and adjust as necessary. Keep warm.
4. Assembling the wontons: place 1 tsp of the wonton filling in the center of the wonton wrapper. Moisten the edges of the wrapper with a small amount of water and fold to make a triangle, Moisten the longer tips of the wrapper, bring them together and press to seal. Set aside and assemble the remaining wontons.
5. Once the desired amount of wontons are prepared, add wontons and additional vegetables to the simmering broth. Cook until wontons float and the filling is cooked through. Top with thinly sliced green onions.
6. Serve wonton soup and enjoy!

Any extra uncooked wontons can be frozen and will be ready for a quick weeknight meal!

Makes 3-4 small bowls or 2-3 large bowls

Everyone needs a quick weeknight meal that will please the whole family. Try this quick and easy chicken teriyaki with Rick's Rub™ Asian for a delicious, wholesome meal.







INGREDIENTS:
4-6 boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium sized zucchini, cut into bite-sized pieces
2-3 tsp Rick's Rub™ Asian seasoning
1 clove garlic, chopped
2-3 tbsp brown sugar
1/4-1/2 cup low sodium soy sauce
grated ginger, to taste

METHOD:

1. Heat skillet over medium-high heat on stove. Season chicken thigh pieces with Rick's Rub™ Asian seasoning and add to skillet once the skillet is hot to allow the chicken to sear. 
2. Add zucchini pieces to skillet once chicken has a light sear and continue to cook until softened.
3. Reduce heat to medium-low and add garlic; saute until garlic is fragrant.
4. In a small dish, mix the brown sugar, soy sauce, and grated ginger (if desired) and add sauce to skillet to reduce. Cook for an additional 2-3 minutes over low heat until sauce is reduced and coats the chicken and zucchini.
5. Remove from heat and serve over rice or quinoa.

Serves 2-4

*Chefs Tip: substitute your favourite seasonal vegetables and add Rick's Rub™ Heat for a customized creation!

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Spice up your whole meal, including your butter, with your favourite Rick's Rub™ flavours!






INGREDIENTS:
1/2 cup unsalted butter, softened
1 Tbsp of your favourite Rick's Rub™ flavour, ex. Heat, Moroccan, Asian, Seafood, Lamb, Original, Tuscan

METHOD:

1. In a bowl, mix softened butter with your chosen Rick's Rub™ dry rub flavour until thoroughly combined.
2. Chill the mixture in a bowl in the fridge for 30 mins or until ready to use on baked potatoes, steamed vegetables, popcorn, and fresh dinner rolls!

Chef's Tip: transfer the softened, seasoned butter to a sheet of parchment paper and form into roll or other creative shape before chilling for an extra fancy touch to your dinner table!

Chef Rick

For these easy Chicken Wings, ask you local butcher for chicken wings and drumettes.
 
INGREDIENTS:
20 pieces of fresh Chicken wings
4 Tbs Rick’s Rub Asian seasoning
 

​
METHOD:

1. Preheat oven to 400F
2. Rub chicken wings with 4 Tbs Rick’s Rub Asian seasoning. 
3. Allow seasoned chicken wings to stand for 10 mins
4. Place chicken wings on oiled baking sheet and put into preheated oven
5. Turn the wings over about halfway through the cooking time to ensure even cooking
6. Cook about 45 mins

 
Serve with cole slaw and cold beer
Serves 4

*Note: Try cooking these Chicken Wings in your Air Fryer, crisp and ready to eat in 20 mins!

INGREDIENTS:
Favourite fresh or frozen french fries
Favourite Rick's Rub seasoning blend: try Moroccan, Original, Heat, Lamb, Asian, and Tuscan

METHOD:

1. Cook french fries based on manufacturers instructions.
2. Toss cooked french fries in a large bowl with your favourite Rick's Rub seasoning blend, to taste.

Chef Rick


Try this delicious twist on traditional pumpkin pie for the holidays!





INGREDIENTS:
1 9-inch pie crust
1 ¾ cup pumpkin puree
1 cup brown sugar, packed
¾ cup evaporated milk
2 eggs, beaten
1 Tbs Rick’s Rub Asian seasoning
 
METHOD:

1. Preheat oven to 425F
2. In a mixing bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, and Rick’s Rub Asian seasoning
3. Pour into pie shell.
4. Bake in bottom third of oven for 15 mins. Reduce temperature to 350F and bake for 30 mins longer or until a knife inserted into the centre comes out clean
5. Allow to cool on wire rack

 
Serve with fresh whipped cream.
Makes 1 pie

This sweet and savoury ham will definitely make sure you know you’re in for a holiday treat. The clove, ginger, and Chinese five spice will bring the flavour to your Christmas table.




 
INGREDIENTS:
1 bone-in ham, 8 to 10 lbs
¼ cup Dijon mustard
¼ cup real maple syrup (not table syrup)
¼ cup brown sugar, packed
2 tsp Rick’s Rub Asian seasoning
 
METHOD:

1. Preheat oven to 325F
2. In a small bowl, mix Dijon mustard, maple syrup, brown sugar, and Rick’s Rub Asian seasoning to create a paste
3. Coat ham with paste and place in shallow roasting pan
4. Cover and bake for 2 hours
5. Uncover and continue to bake for another hour or until internal temperature reaches 140F
6. Cover loosely if ham browns too quickly.
7. Let stand about 10 mins before slicing

 
Enjoy with potatoes au gratin and steamed vegetables.
Serves 6

Use cold leftover rice to keep fried rice from getting mushy and sticking to the hot pan. This is a great recipe to clean out the fridge so add whatever vegetables or meat you have on hand.





 
INGREDIENTS:
Leftover chicken, beef, or pork, in bite-sized pieces
1 cup frozen mixed vegetables
4 cups cold rice, cooked
Leftover vegetables, cut into bite-sized pieces
Soy sauce, fish sauce, or other asian flavouring
1 Tbs Rick’s Rub Asian seasoning
Cooking oil
 
METHOD:

1. Heat oil in a large frying pan or wok
2. Once oil is hot, add vegetables and meat to cook, stirring constantly
3. Add cold rice, stirring so it doesn’t stick
4. Once rice is warmed, add flavouring sauce to taste and 1 Tbs Rick’s Rub Asian, stirring to mix. Allow mixture to sit in pan for 1 min to allow crust to form on bottom

 
Serve immediately
Serves 3 to 4

Chef Rick






 
INGREDIENTS:
1 Tbs Rick’s Rub Asian seasoning
1 lb beef sirloin tips, 1 ½” cubes
Bamboo skewers, soaked for 30 mins
 
METHOD:

1. Preheat grill to medium high heat
2. Toss or rub beef cubes with Rick’s Rub Asian seasoning, until evenly coated
3. Skewer meat onto soaked bamboo skewers and grill about 3 mins per side or until internal temperature reaches 130F. Transfer skewers to a platter and allow to rest for 5 mins

 
Serve immediately with your favourite dipping sauce for added flavor
Serves 4 to 5

Chef Rick


For this easy bone-in pork loin dinner, you will need to ask your local butcher French the bones and cut the chine bones so the loin can be easily cut into chops after roasting.





INGREDIENTS:
3 ½ lb pork roast with 5 bones
2 Tbs Rick’s Rub Asian seasoning
4 cloves garlic
1 Tbs olive oil
 
METHOD:

1. Preheat oven to 450F
2. Slice garlic cloves into large slices and toss with Rick’s Rub Asian
3. Stud pork roast by piercing with the point of a knife and place seasoned garlic slices into the slots in the meat
4. Rub pork roast with remaining Rick’s Rub Asian seasoning
5. Allow meat to stand for 10 mins
6. Place pork roast in a roasting pan and place into preheated oven. Cook for 45 to 60 mins or until an instant-read thermometer registers 130F when inserted into the thickest part of the roast, avoiding bones. Start checking the temperature after 40 mins to gauge the progress as each oven cooks differently
7. Once temperature is reached, remove from oven and let to rest for 10 mins, allowing the internal temperature to rise to 140F. NOTE: this is the optimal temperature for pork that is juicy and very slightly pink; if you are concerned or prefer your pork cooked longer, cook to 140F and the internal temperature will rise to 150F

 
Serve with Gratin Potatoes and steamed carrots
 
Serves 4-5