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!

Chef Rick






 
INGREDIENTS:
1 Tbs Rick’s Rub Asian seasoning
1 lb beef sirloin tips, 1 ½” cubes
Bamboo skewers, soaked for 30 mins
 
METHOD:

1. Preheat grill to medium high heat
2. Toss or rub beef cubes with Rick’s Rub Asian seasoning, until evenly coated
3. Skewer meat onto soaked bamboo skewers and grill about 3 mins per side or until internal temperature reaches 130F. Transfer skewers to a platter and allow to rest for 5 mins

 
Serve immediately with your favourite dipping sauce for added flavor
Serves 4 to 5

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

Chef Rick

 
For this easy Spicy Prawns recipe, ask you local fish monger for 3 lbs of large prawns, shelled and deveined






 
INGREDIENTS:
3 lbs large prawns, shelled and deveined
3 Tbs Rick’s Rub Heat seasoning
1 lime, cut into wedges
1 Tbs cooking oil, olive oil, or grapeseed oil
 
METHOD:

1. Heat oil in a very large skillet on stovetop
2. Toss prawns with Rick’s Rub Heat seasoning in a large bowl until coated, allow to stand for 10 mins
3. Add prawns to the skillet and cook for 2 to 4 mins, stirring until pink in colour
4. Squeeze fresh lime juice over cooked prawns and serve hot. Garnish with lime wedge

 
Serve with cold beer and potato chips
Serves 8
 

Chef Rick
 
For this easy Spicy Beef Kebab recipe, use Sirloin for a delicious flavor
 




INGREDIENTS:
10 bamboo skewers, soaked between 1-24 hours
2 lbs sirloin steak, cubed
2 Tbs Rick’s Rub Heat seasoning
Yellow peppers
Red peppers
Red onion
Button mushrooms
 
METHOD:

1. Place cubed sirloin steak in a bowl with 2 Tbs Rick’s Rub Heat seasoning. Toss to coat
2. Cut vegetables into 1” pieces
3. Place cubed steak and vegetables alternately on the skewers
4. Place finished skewers on preheated, greased grill. Cook for 8-10 mins or until desired doneness. Allow to rest for 5 mins before serving.

 
Serve with your favourite Caesar salad
Serves 4

Chef Rick

For this easy Spicy Chicken Wings dinner, ask you local butcher for chicken wings and drumettes.
 


INGREDIENTS:
20 pieces of fresh Chicken wings
4 Tbs Rick’s Rub Heat seasoning
 
METHOD:

1. Preheat oven to 400F
2. Rub chicken wings with 4 Tbs Rick’s Rub Heat seasoning. NOTE: wear gloves and don’t touch eyes!
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

Try this sweet, spicy, and saucy Moroccan chicken for your next potluck.
 




INGREDIENTS:
1 lb chicken wings or chicken breast in bite-sized pieces
½ cup flour
1 cup liquid honey
1 tsp soy sauce
1 heaping tsp Rick’s Rub Moroccan seasoning
 
METHOD:

1. Preheat oven to 350F
2. Place chicken and flour in a plastic bag, shaking to coat
3. On a lined baking sheet, place chicken pieces evenly
4. In a bowl, mix together honey, soy sauce, Rick’s Rub Moroccan seasoning and pour over chicken
5. Bake in the oven for 1 hour
6. Once cooked, baste with the sauce and allow to cool slightly

 
Serve warm at your next gathering
Serves 4

Try this easy recipe to use up any leftover baked potatoes to make a delicious snack.





INGREDIENTS:
4 cold baked potatoes, cut into wedges
1 cup flour
½ Tbs baking powder
1 Tbs sugar
¼ tsp salt
1 heaping tsp Rick’s Rub Moroccan seasoning
 
METHOD:

1. Mix all dry ingredients into a bowl. Add just enough water and mix into a medium batter
2. Add potato wedges and coat with batter
3. Add enough cooking oil to pan to allow potatoes to float. Heat oil
4. Drop a bit of the batter into the oil to test if it is hot. If it sizzles and floats, it is ready to cook
5. Gently drop each potato into the hot oil and allow to fry. Turn the potatoes to brown each side
6. Drain on paper towels

 
Serve hot or cold
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

This easy hummus recipe is better than any store bought hummus and takes only 10 minutes!  Customize with the seasoning to get the flavour that you enjoy.
 



INGREDIENTS:
1 can chickpeas or garbanzo beans, drained and rinsed
¼ cup fresh lemon juice, about 1 large lemon
¼ cup tahini
1 garlic clove, minced
2 Tbs olive oil, plus more for serving
½ tsp salt, to taste
2-3 Tbs water
1-2 tsp Rick’s Rub Moroccan
Rick’s Rub Heat, to taste
 
METHOD:

1. In a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds.
2. Add the olive oil, minced garlic, Rick’s Rub Moroccan and Rick’s Rub Heat, and salt. Process for 30 seconds, scrape down sides and bottom of bowl, then process for another 30 seconds.
3. Add ½ of the chickpeas and process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and smooth.
4. With the food processor turned on, slowly add 2 to 3 Tbs of water until the consistency is smooth. Season to taste.
5. Scrape the hummus into a bowl and drizzle with olive oil

 
Serve with pita wedges or cut vegetables
Serves 4 to 6