It's easy to get into a rut with pork chops. Try something new with Rick's Rub Azteca to wake up your tastebuds!




INGREDIENTS:
4 pork chops
2 Tbs Rick's Rub Azteca seasoning
1 recipe Sauteed Green Beans with Toasted Almonds and Rick's Rub Heat
boiled or steamed BC nugget potatoes

METHOD:

1. Heat saute pan or grill to medium-high heat
2. Rub each pork chop with 1/2 tsp Rick's Rub Azteca seasoning until coated
3. Place each pork chop in pan or on grill to sear, then turn down heat to medium to allow to cook through. Remove pork chops from heat once cook through and allow to rest for 5 minutes
4. Steam or boil fresh BC nugget potatoes until middle is tender

Serve with Sauteed Green Beans with Toasted Almonds and Rick's Rub Heat, and BC nugget potatoes
Serves 4

Chef Rick
 
For this easy Grilled Lamb Chops dinner, ask your local butcher for 2 Frenched racks cut into chops. Frenching the meat means to trim the meat and expose the bones on the chop
 
INGREDIENTS:
2 racks of lamb, Frenched, cut into approximately 8 chops
4 Tbs Rick’s Rub Lamb seasoning
 
METHOD:

1. Preheat grill to high heat and oil grate
2. Divide 4 Tbs Rick’s Rub Lamb seasoning and rub over all lamb chops evenly. Allow to stand for 10 mins
3. Place chops onto preheated grill and allow to cook for 5 mins per side, to an internal temperature of 145F
4. Once removed from heat, allow to rest for 10 mins

 
Serve with steamed vegetables and roasted potatoes
Serves 4

Chef Rick
 

For this easy Lamb Burger recipe, ask your local butcher for fresh ground lamb



INGREDIENTS:
1 lb fresh ground lamb
1 Tbs Rick’s Rub Lamb seasoning
½ red onion, chopped
2 cloves garlic, chopped
½ bunch cilantro, chopped
1 ripe avocado
Mayonnaise
 
METHOD:

1. Put ground lamb into mixing bowl with 1 Tbs Rick’s Rub Lamb seasoning, chopped red onion, garlic, and cilantro. Mix together until combined
2. Form into patties and grill until desired doneness, about 4 mins each side. Allow to rest 10 mins
3. Serve on toasted bun with fresh slices of avocado and mayonnaise

 
Serve with fresh coleslaw and roasted potato wedges
Serves 4

Chef Rick
 
For this easy Moroccan tofu kebab dinner, you will need extra firm tofu
 


INGREDIENTS:
14oz firm or extra firm tofu (drained weight 4oz)
2 Tbs Rick’s Rub Moroccan seasoning
6 bamboo skewers
Cherry tomatoes
Yellow or red peppers
Red onion
Mushrooms
 
Prep for tofu:

1. Slice open the package and drain out the water. Cut the block of tofu width-wise into eight ½” thick slices
2. Lay a dish towel on a cookie sheet or tray; place paper towel on top of the dish towel.
3. Spread the slices of tofu out in a single layer on the towels. Put more paper towel and another dish towel on top.
4. Set another cookie sheet on top and set heavy objects on top, such as canned goods, cook books, etc.
5. Leave the tofu for at least 30 mins to allow as much water out of the spongy tofu as possible. This will allow other flavours into the tofu!
6. Once the tofu has released most of the water, you are ready to proceed with the recipe!

 
METHOD:

1. Place drained tofu slices in a shallow dish
2. Rub tofu with Rick’s Rub Moroccan seasoning
3. Cut vegetables into 1” pieces
4. Alternately skewer tofu and vegetable pieces onto bamboo skewers, as desired
5. Place finished kebabs on preheated, greased grill and cook until golden brown

 
Serve with Tabbouleh
Serves 3

Chef Rick
 
For this easy Roast Chicken Leg dinner, ask your local butcher for 6 fresh chicken legs with thigh attached
 



INGREDIENTS:
6 whole chicken legs with thigh attached
6 tsp Rick’s Rub Moroccan seasoning
 
METHOD:

1. Preheat oven to 350F
2. Rub each chicken leg with 1 tsp of Rick’s Rub Moroccan seasoning, coating evenly. Allow to stand for 10 mins
3. Place chicken legs in a large casserole dish and cook in oven for 20 to 25 mins or until internal temperature reaches 165F

 
Serve with side salad and rice pilaf
Serves 4 to 6

Chef Rick
 
For this easy Moroccan Lamb Chop dinner, ask your local butcher for 2 racks, Frenched and cut into chops. “Frenched” means to trim the meat and expose the bones on the chop
 
INGREDIENTS:
2 lamb racks, Frenched and cut into chops
4 Tbs Rick’s Rub Lamb seasoning
 
METHOD:

1. Preheat grill to high heat and oil grate
2. Rub lamb chops with 4 Tbs Rick’s Rub Lamb season, coating evenly
3. Let meat stand for 10 mins
4. Place chops on to prepared grill and allow to cook 5 mins each side, or until internal temperature reaches 145F
5. Remove from grill and allow to rest for 5 to 10 mins

 
Serve with couscous and grilled zucchini
Serves 4

For this easy pork sliders recipe, use your slow cooker to come home to a hot meal with minimal preparation.
 





INGREDIENTS:
2 pork blade steaks
1 Tbs Rick’s Rub Original seasoning
1 onion, sliced
Your favourite BBQ sauce
 
METHOD:

1. Put the sliced onions into the bottom of the slow cooker liner
2. Rub the pork steaks with 1 Tbs of Rick’s Rub Original seasoning and place pork steaks on the bed of onions
3. Cook on low for 8 hours (or high for 4 hours)
4. Take the pork out of the slow cooker and remove any bones or excess fat. Shred the meat into bite-sized pieces with a fork
5. Remove the liquid and strain out the onions. Put onions back into the slow cooker with the shredded meat. Coat the meat and onions with your favourite BBQ sauce and make the meat as saucy as you like!
6. Cook in the slow cooker for another 10 mins, to heat the BBQ sauce

 
Serve with coleslaw on a crusty bun
Serves 4

Chef Rick
 
For this easy steak dinner, use New York Strip steak. It is a boneless cut from the short loin, known for its tenderness. Your local butcher can assist you with this choice cut of meat.
 


INGREDIENTS:
2 10-11oz New York Strip steaks
2 tsp Rick’s Rub Original seasoning
1 tsp cooking oil

METHOD:

1. Heat skillet over medium heat. Add cooking oil when pan is hot
2. Rub each steak with 1 tsp of Rick’s Rub Original seasoning and allow to stand for 10 mins
3. Once oil is hot, place steaks in skillet and allow to cook about 4 mins per side, until internal temperature reaches 130F and the meat is a deep golden brown
4. Remove steaks from skillet and put on platter under tented foil.  Let sit in 250F oven for 10 mins

 
Serve with roasted russet potatoes and Caesar salad
Serves 2