Macaroni and Cheese is the ultimate comfort food and it doesn't have to come from a box! Make your own Mac and Cheese for the family with this Instant Pot and Ninja Foodi pressure cooker friendly recipe,








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INGREDIENTS:
1 lb/454g elbow macaroni, dry
4 cups chicken broth
2 tbsp butter
1 tsp hot sauce
2 tbsp Rick's Rub™ Original seasoning
1/2 tsp salt
1 cup shredded mozzarella cheese
2 cups shredded cheddar cheese
1/2 cup shredded parmesan cheese
1/2-1 cup milk
1 packet Rick's Real Foods™ Crispy Coaters Coarse ft. Rick's Rub™ Original, for topping

METHOD:

1. In the pressure cooker pot, add the dry macaroni, chicken broth, butter, hot sauce, Rick's Rub™ Original, and salt.
2. Attach the pressure cooker lid and seal the vent. Cook on the high pressure setting for 5 minutes, then quick release.
3. Once the pressure is released and the lid is removed, add the milk (start with 1/2 cup, add more to reach desired texture) and add the cheese in handfuls, stirring between each handful until smooth and creamy. 
4. Sprinkle the packet of Crispy Coaters Coarse ft. Rick's Rub™ Original over top of the macaroni and cheese to taste. Broil for 2 minutes or until golden brown, if you have that function.  **Note: you can add the whole packet or half, depending on the amount of crunchy topping you prefer**

​Serves 8

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:

1. Preheat oven to 350F
   
2. Rub cooking oil on baking sheet. Place slices of potato on baking sheet in an overlapping pattern
   
3. Sprinkle Rick's Rub Heat seasoning over potatoes then cover with shredded cheddar cheese
   
4. 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

INGREDIENTS:
4 russet potatoes, ¼” slices
1 onion, sliced into rings
½ tsp nutmeg
3 Tbs butter
3 Tbs all-purpose flour
½ tsp salt
2 cups milk
1 ½ cups shredded parmesan, Monterey Jack, or Cheddar cheese
1 cup breadcrumbs
Salt and pepper to taste
 
METHOD:

1. Preheat oven to 400F
2. Butter a 1 quart casserole dish
3. Layer ½ of the potato slices into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste
4. In a medium sized saucepan, melt 3 Tbs butter over medium heat and mix in the flour and salt, stirring constantly with a whisk for one minute. Cook until mixture has thickened
5. Stir in cheese all at once and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over potatoes and top with breadcrumbs
6. Cover dish with aluminum foil and back for 1 ½ hours in the preheated oven. Uncover for the last 10 mins of cooking time for a crispy topping.
   

Bored of plain tomato soup? Liven it up with some Rick’s Rub Tuscan!




 
INGREDIENTS:
1 can tomato soup
1 tsp Rick’s Rub Tuscan seasoning
 
METHOD:

1. Prepare tomato soup according to can directions
2. Add 1 tsp Rick’s Rub Tuscan seasoning. Stir and simmer until heated through

 
Serve with a grilled cheese sandwich or garnish with shredded cheddar cheese.
Serves 2

Try this easy taco recipe without adding extra fillers into your meal.




 
INGREDIENTS:
1 lb ground beef
1 onion, minced
1 tsp Rick’s Rub Moroccan seasoning
¼ tsp Rick’s Rub Heat seasoning
 
METHOD:

1. In a frying pan, sauté onions until translucent. Crumble ground beef into pan and cook
2. Add Rick’s Rub Moroccan and Rick’s Rub Heat seasoning. Mix together and adjust to taste

 
Serve in hard or soft taco shells with shredded lettuce, tomato, shredded cheddar cheese, salsa, guacamole, sour cream, and other taco accompaniments.
Serves 2

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:

1. 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
2. In another deep pan, sauté onion, garlic, and Rick’s Rub Moroccan seasoning until onions are translucent.
3. Add diced tomatos and spaghetti sauce and bring to a simmer. Sprinkle more parmesan cheese into sauce to taste
4. Place chicken in a shallow oven-safe glass dish. Pour tomato sauce over chicken and bake for 50 mins
5. 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

This recipe is a great savoury alternative to monkey bread and who can say no to bacon.
 



INGREDIENTS:
4 loaves frozen bread dough, cut into 1 ½ inch pieces
¼ cup oil
1 cup bacon bits
2 cups cheddar cheese
¼ cup parmesan cheese, shredded
2 Tbs onion flakes
1 ½ tsp Rick’s Rub Original seasoning
3 green onions, chopped
½ tsp garlic powder
 
METHOD:

1. Coat frozen dough pieces in oil and place a layer in a greased angel food pan
2. In a large mixing bowl, combine cheddar cheese, bacon bits, parmesan cheese, onion flakes, Rick’s Rub Original seasoning, green onions, and garlic powder. Spoon a layer of mixture on top of layer of dough
3. Repeat layering until all the dough is placed and sprinkle some of the bacon mixture on top
4. Allow to rise until the dough is above the edge of the pan, usually 3 to 4 hours in a warm, draft-free location
5. Preheat oven to 350F
6. Bake for 1 hour and 10 mins or until golden brown and hollow sounding when tapped
7. Remove from oven and run knife around the edge to release from pan
8. Remove onto cooling rack and allow to cool about 10 mins

 
Serve warm or cold, with a hearty soup or stew.
Serves 4