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
 

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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!

WARNING: These Sweet & Spicy almonds are addictive! Make plenty to share!


Recipe Submitted by: Anita L.




INGREDIENTS:
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2 Tbsp liquid honey
2 Tbsp vegetable oil
2 Tbsp granulated sugar
2 1/2 tsp Rick's Rub Heat seasoning
1/2 tsp salt, or to taste
3 cups whole almonds (do not remove skin, as you lose flavour)

METHOD:

1. Preheat oven to 350F. Generously grease a large baking sheet with shallow sides.
2. In a large bowl, stir honey with oil, sugar, Rick's Rub Heat, and salt. Mix well.
3. Add nuts to mixture. Using a wooden spoon, mix until evenly coated. Spread nuts in single layer on baking sheet.
4. Roast uncovered in centre of 350F oven, stirring frequently, until nuts are toasted and glazed, for approximately 15-17 minutes.
5. Remove from oven and let cool, stirring occasionally to prevent sticking.

Place nuts in bowl and serve. Nuts will keep well in airtight container.

Pro Tip: Try this recipe with Rick's Rub Original, Rick's Rub Moroccan, or Rick's Rub Asian for other flavour combinations!

INGREDIENTS:

2 large zucchini, thinly sliced
1 Tbs oil
Rick's Rub Original

METHOD:

1. Preheat oven to 235F.
2. Place zucchini slices between layers of paper towel and press with baking sheet to squeeze out some of the moisture.
3. Place parchment on baking sheets and lightly brush oil where the chips will be placed. Place the chips on the parchment and brush with oil. Sprinkle Rick's Rub Original (or your favourite Rick's Rub seasoning) over zucchini chips .
4. Bake for 1.5-2 hours until golden and crisp. Check the chips periodically to ensure they do not burn. If the chips are still flimsy, remove crisp chips from sheet and return to oven for a few more minutes.

Finish with a sprinkle of coarse salt, if desired. Allow chips to cool and store in an air-tight container. 

Who are we kidding? These chips will be devoured before they reach the container!

Spice up your next batch of sugar cookies with Rick's Rub Original and Rick's Rub Heat!

INGREDIENTS:
1 cup butter, softened
1 cup sugar
1 tsp vanilla extract or vanilla paste
1 egg
3 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 1/4 tsp Rick's Rub Original seasoning
3/4 tsp Rick's Rub Heat seasoning

METHOD:

1. Preheat oven to 350F
2. Cream together butter and sugar with a mixer until smooth
3. Beat in the vanilla and egg
4. In a separate bowl, combine the flour, salt, baking powder, Rick's Rub Original and Rick's Rub Heat seasonings
5. Add the dry ingredients to the wet ingredients slowly and continue mixing until the dough is combined and crumbly
6. Knead the dough by hand until the dough comes together. Wet hands so the dough doesn't stick to your fingers. Separate dough into 2 or 3 balls to make it easier to work with. Cover the remaining dough with plastic wrap so that it doesn't get dry while you are rolling. Don't chill the dough.
7. Place the dough on a lightly floured surface and roll out until approximately 1/4" thick
8. Using your favourite cookie cutters, cut your desired shapes and use a thin metal spatula to transfer shapes to your parchment lined cookie sheets
9. Bake at 350F for 8 to 10 mins

​Makes 30 to 40 cookies


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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:

1. Beat together butter, sugar, vanilla, and Rick's Rub Moroccan seasoning until light and fluffy
2. Mix in flour until combined
3. 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
4. Working with 1 disc at a time, roll out the dough between waxed paper to 1/3 inch thickness
5. Cut out your favourite shapes with cookie cutters and place cut-outs on parchment-lined baking sheets, about 1 inch apart
6. Chill baking sheets until firm, about 15 mins. Repeat with remaining dough
7. Bake in 300F oven until pale golden, about 20 mins
8. Let cool on pans on rack for 10 mins. Transfer to racks and let cool completely

Serve with hot chocolate
Makes 36 cookies

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

This easy recipe brings a deliciously unique twist to a holiday favourite.

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INGREDIENTS:
4 cups milk
¼ cup cocoa powder
¼ cup sugar
½ tsp vanilla extract
1 tsp Rick’s Rub Azteca seasoning
 
METHOD:

1. Add all ingredients into a medium saucepan
2. Over medium heat, stir or whisk ingredients frequently until simmering
3. For added richness, melt good quality chocolate into warm milk and stir

 
Serve with fresh whipped cream and chocolate shavings
Serves 2

Try this recipe with canned crab meat or fresh lump crab meat from your local fish monger. Perfect for entertaining.




INGREDIENTS:
1 can crab meat
½ cup fine bread crumbs
2 tsp mayonnaise
1 egg, beaten
1 tsp Rick’s Rub Fish & Seafood seasoning
 
METHOD:

1. Preheat pan or oven to 350F
2. In a large mixing bowl, combine crab meat, bread crumbs, mayonnaise, beaten egg, and Rick’s Rub Fish & Seafood seasoning
3. Form mixture into 12 balls and flatten each with the heel of your hand until about ½ inch thick
4. Pan fry or bake until golden brown

 
Serve with homemade tartar sauce
Serves 4

Make this delicious dip for potato chips, tortilla chips, cut vegetables, pita chips, or for your baked potato!



 
INGREDIENTS:
500mL Sour Cream or plain yogurt
1 Tbs Rick’s Rub Heat seasoning
 
METHOD:

1. Mix the sour cream and Rick’s Rub Heat seasoning together until well blended

 
Serve with vegetables, chips, crackers, or on baked potatoes
Serves 6