Category: Cheese

Pressure Cooker Macaroni and Cheese

4/13/2021

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,

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:

In the pressure cooker pot, add the dry macaroni, chicken broth, butter, hot sauce, Rick's Rub™ Original, and salt.
Attach the pressure cooker lid and seal the vent. Cook on the high pressure setting for 5 minutes, then quick release.
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.
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

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RICK'S RUB HEAT CHEESY POTATOES

12/14/2015

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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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GRATIN POTATOES

11/27/2015

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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:

Preheat oven to 400F
Butter a 1 quart casserole dish
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
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
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
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.

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RICK'S RUB TUSCAN TOMATO SOUP

11/27/2015

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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:

Prepare tomato soup according to can directions
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

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RICK'S RUB MOROCCAN TACO MEAT SEASONING

11/27/2015

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:

In a frying pan, sauté onions until translucent. Crumble ground beef into pan and cook
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

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

RICK'S RUB ORIGINAL PULL-APART BREAD

11/27/2015

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:

Coat frozen dough pieces in oil and place a layer in a greased angel food pan
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
Repeat layering until all the dough is placed and sprinkle some of the bacon mixture on top
Allow to rise until the dough is above the edge of the pan, usually 3 to 4 hours in a warm, draft-free location
Preheat oven to 350F
Bake for 1 hour and 10 mins or until golden brown and hollow sounding when tapped
Remove from oven and run knife around the edge to release from pan
Remove onto cooling rack and allow to cool about 10 mins

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

RECIPE IDEAS

Pressure Cooker Macaroni and Cheese

RICK'S RUB HEAT CHEESY POTATOES

GRATIN POTATOES

RICK'S RUB TUSCAN TOMATO SOUP

RICK'S RUB MOROCCAN TACO MEAT SEASONING

RICK'S RUB MOROCCAN PARMESAN CHICKEN

RICK'S RUB ORIGINAL PULL-APART BREAD

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