Category: Bake

Rick's Rub Moroccan Spiced Oven Fries

2/16/2017

Life is too short for boring fries! Spice up your oven fries with Rick's Rub Moroccan for an exotic twist on the ordinary.

INGREDIENTS:
3 medium russet potatoes
1-2 Tbs olive oil
1/2 Tbs Rick's Rub Moroccan seasoning

METHOD:

Peel the potatoes and cut off the ends. Cut the potatoes into 1/4 inch thin slices
Add fries to a large bowl and cover with cold water. Allow to soak for about 30 mins, to remove excess starch
Once thoroughly soaked, drain, rinse and dry fries on paper towel covered drying rack
Preheat oven to 400F. Blot fries with paper towel to absorb any excess moisture
Line a baking sheet with parchment paper. In a clean, dry bowl, toss fries with oil and Rick's Rub Moroccan seasoning to coat
Evenly line the baking sheet with fries in a single layer. Try not to overcrowd for even baking
Bake for 30 mins, flipping once during baking. Increase heat to 475F and bake until edges are just turning crispy
Sprinkle fries with extra seasoning, if desired

Serve immediately
Serves 3

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Sweet, Spicy, and Sticky Chicken Thighs

2/16/2017

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What to do with chicken thighs? Everyone will want more of this scrumptious sweet, spicy, and sticky recipe which can be adapted to any cut of poultry.

INGREDIENTS:
6-8 bone-in chicken thighs
2 Tbs Rick's Rub Original seasoning
1 tsp Rick's Rub Heat seasoning
1/3 cup honey
1 Tbs apple cider vinegar

METHOD:

Preheat oven to 375F
Combine Rick's Rub Original and Rick's Rub Heat seasonings and rub over chicken thighs until evenly coated
In a preheated oven-safe skillet, add a splash of vegetable oil or coconut oil and brown chicken on all sides. Once browned, remove from heat
Combine honey and apple cider vinegar to make a sauce. Pour over chicken thighs, toss to coat
Bake chicken in preheated oven for 25-30 minutes or until cooked through
Remove from oven and allow to rest

Serve hot with rice and steamed broccoli
Serves 3-4

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MOROCCAN SHORTBREAD COOKIES

12/30/2015

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Try this delicious twist on your favourite shortbread cookies!

INGREDIENTS:
1 cup unsalted butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
2 cups all-purpose flour
2 tsp Rick's Rub Moroccan seasoning

METHOD:

Beat together butter, sugar, vanilla, and Rick's Rub Moroccan seasoning until light and fluffy
Mix in flour until combined
Divide dough in half and shape into discs. Wrap each disc in plastic wrap and chill in the refrigerator until firm but not hard, about 45 mins
Working with 1 disc at a time, roll out the dough between waxed paper to 1/3 inch thickness
Cut out your favourite shapes with cookie cutters and place cut-outs on parchment-lined baking sheets, about 1 inch apart
Chill baking sheets until firm, about 15 mins. Repeat with remaining dough
Bake in 300F oven until pale golden, about 20 mins
Let cool on pans on rack for 10 mins. Transfer to racks and let cool completely

Serve with hot chocolate
Makes 36 cookies

2 Comments

RICK'S RUB HEAT CHEESY POTATOES

12/14/2015

1 Comment

Try this easy potato side dish when there is no time to make scalloped potatoes. Customize with different types of cheese or other seasoning flavours!

INGREDIENTS:
3 potatoes, thinly sliced
1 cup shredded cheddar cheese
1/2 tsp Rick's Rub Heat seasoning
splash of oil

METHOD:

Preheat oven to 350F
Rub cooking oil on baking sheet. Place slices of potato on baking sheet in an overlapping pattern
Sprinkle Rick's Rub Heat seasoning over potatoes then cover with shredded cheddar cheese
Bake in oven for 10 to 15 minutes or until potatoes are tender and cheese has melted

Serve with roasted chicken and steamed vegetables
Serves 4

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HOLIDAY HAM WITH RICK'S RUB ASIAN

11/27/2015

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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:

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

Enjoy with potatoes au gratin and steamed vegetables.
Serves 6

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RICK'S RUB ASIAN PORK LOIN ROAST

11/27/2015

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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:

Preheat oven to 450F
Slice garlic cloves into large slices and toss with Rick’s Rub Asian
Stud pork roast by piercing with the point of a knife and place seasoned garlic slices into the slots in the meat
Rub pork roast with remaining Rick’s Rub Asian seasoning
Allow meat to stand for 10 mins
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
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

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ROASTED SALMON WITH RICK'S RUB FISH AND SEAFOOD MAYONNAISE GLAZE

11/27/2015

This easy salmon recipe was inspired by a customer during an in-store demo. The mayonnaise glaze ensures a moist salmon and it’s a great way to carry more flavour!

INGREDIENTS:
½ cup real mayonnaise (not “dressing”)
1 tsp Rick’s Rub Fish & Seafood seasoning
1 side of your favourite wild Pacific salmon

METHOD:

Preheat oven to 350F
Combine mayonnaise and Rick’s Rub Fish & Seafood seasoning. Spread a thin layer over salmon
Place salmon on prepared baking sheet and bake in the oven for 30 mins or until the fish flakes
Allow to cool slightly before serving

Serve with Rick’s Rub rice pilaf and roasted vegetables
Serves 2

RICK'S RUB TUSCAN TURKEY

11/27/2015

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Try this flavourful brine for your turkey for the holidays. The turkey will stay moist and the skin will be crispy.

INGREDIENTS:
Turkey, any size
1 cup brown sugar
1 ½ cup salt
Cold water
3 tsp Rick’s Rub Tuscan seasoning

METHOD:

Using a big pot or small cooler, add the brown sugar, salt, and enough cold water to cover the turkey. Stir until salt and sugar are dissolved
Use a plate with a weight to keep the turkey submerged. Refrigerate 2 to 4 hours
Take turkey out of brine and rinse with cool water. Pat dry. Pull back the skin and sprinkle 1 ½ tsp Rick’s Rub Tuscan seasoning on the meat. Place the skin back and rub 1 ½ tsp (or more if desired) of Rick’s Rub Tuscan seasoning over the whole turkey
Roast in a shallow roasting pan, covered, until internal temperature reaches 165F

Serve with Rick’s Rub Tuscan slow cooker stuffing.
Serves 6

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RICK'S RUB TUSCAN TURKEY LEG DINNER

11/27/2015

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Discover this delicious Rustic Tuscan Turkey recipe when you want a small turkey dinner anytime of the year!

INGREDIENTS:
1 turkey leg
2 tsp Rick’s Rub Tuscan seasoning
1 tsp olive oil

METHOD:

Preheat oven to 350F
In a roasting pan, rub the turkey leg with oil and Rick’s Rub Tuscan seasoning, to evenly coat
Roast uncovered in oven for 1 ½ to 2 hours, until golden brown and internal temperature reaches 180F. Add water to pan while roasting if needed and baste occasionally with the juices

Serve with seasoned rice and steamed vegetables
Serves 2

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RICK'S RUB MOROCCAN PARMESAN CHICKEN

11/27/2015

Add a twist on traditional parmesan chicken with the exotic blend of Rick’s Rub Moroccan.

INGREDIENTS:
4 to 6 chicken breasts
2 cups Panko bread crumbs
½ cup shredded parmesan cheese
2 Eggs, beaten
Oil to fry chicken
1 onion, diced
2 cloves garlic, minced
½ tsp Rick’s Rub Moroccan seasoning
1 can diced tomatoes
1 bottle spaghetti sauce

METHOD:

Mix panko bread crumbs and parmesan cheese in a shallow bowl. Dredge chicken breasts in beated egg and roll in crumb mixture to coat. Heat oil in a deep frying pan and fry chicken until golden brown. Remove from heat and drain on paper towels
In another deep pan, sauté onion, garlic, and Rick’s Rub Moroccan seasoning until onions are translucent.
Add diced tomatos and spaghetti sauce and bring to a simmer. Sprinkle more parmesan cheese into sauce to taste
Place chicken in a shallow oven-safe glass dish. Pour tomato sauce over chicken and bake for 50 mins
Remove from oven. Sprinkle a layer of parmesan cheese and add a layer of mozzarella cheese. Bake for another 15 mins

Serve over pasta with a side salad
Serves 4

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RECIPE IDEAS

Rick's Rub Moroccan Spiced Oven Fries

Sweet, Spicy, and Sticky Chicken Thighs

MOROCCAN SHORTBREAD COOKIES

RICK'S RUB HEAT CHEESY POTATOES

HOLIDAY HAM WITH RICK'S RUB ASIAN

RICK'S RUB ASIAN PORK LOIN ROAST

ROASTED SALMON WITH RICK'S RUB FISH AND SEAFOOD MAYONNAISE GLAZE

RICK'S RUB TUSCAN TURKEY

RICK'S RUB TUSCAN TURKEY LEG DINNER

RICK'S RUB MOROCCAN PARMESAN CHICKEN

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