Everyone needs a quick weeknight meal that will please the whole family. Try this quick and easy chicken teriyaki with Rick's Rub™ Asian for a delicious, wholesome meal.







INGREDIENTS:
4-6 boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium sized zucchini, cut into bite-sized pieces
2-3 tsp Rick's Rub™ Asian seasoning
1 clove garlic, chopped
2-3 tbsp brown sugar
1/4-1/2 cup low sodium soy sauce
grated ginger, to taste

METHOD:

1. Heat skillet over medium-high heat on stove. Season chicken thigh pieces with Rick's Rub™ Asian seasoning and add to skillet once the skillet is hot to allow the chicken to sear. 
2. Add zucchini pieces to skillet once chicken has a light sear and continue to cook until softened.
3. Reduce heat to medium-low and add garlic; saute until garlic is fragrant.
4. In a small dish, mix the brown sugar, soy sauce, and grated ginger (if desired) and add sauce to skillet to reduce. Cook for an additional 2-3 minutes over low heat until sauce is reduced and coats the chicken and zucchini.
5. Remove from heat and serve over rice or quinoa.

Serves 2-4

*Chefs Tip: substitute your favourite seasonal vegetables and add Rick's Rub™ Heat for a customized creation!

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Spice up your whole meal, including your butter, with your favourite Rick's Rub™ flavours!






INGREDIENTS:
1/2 cup unsalted butter, softened
1 Tbsp of your favourite Rick's Rub™ flavour, ex. Heat, Moroccan, Asian, Seafood, Lamb, Original, Tuscan

METHOD:

1. In a bowl, mix softened butter with your chosen Rick's Rub™ dry rub flavour until thoroughly combined.
2. Chill the mixture in a bowl in the fridge for 30 mins or until ready to use on baked potatoes, steamed vegetables, popcorn, and fresh dinner rolls!

Chef's Tip: transfer the softened, seasoned butter to a sheet of parchment paper and form into roll or other creative shape before chilling for an extra fancy touch to your dinner table!

Add some sweet and spicy flavours to your kid-friendly sweet potato fries! Makes a great side dish that the whole family will love.







INGREDIENTS:
2-4 sweet potatoes, peeled and sliced into wedges
1 tbsp oil
1-2 tsp Rick's Rub™ Heat seasoning, or to taste

METHOD:

1. ​Preheat your oven or air fryer to 400F
2. Peel and slice the sweet potatoes into wedges. Be careful with the knife, sweet potatoes are tough to cut through!
3. Place sweet potato wedges in a large bowl and toss with oil and Rick's Rub™ Heat seasoning, until sweet potato wedges are coated.
4. Place seasoned sweet potato wedges on a baking sheet or in the air fryer basket and bake for 15-20 mins or until browned. Watch carefully, the natural sugars in the sweet potato will burn if cooked for too long!

Serve hot with a side of Rick's Rub™ Heat Dip!

​Serves 2-4

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


Recipe Submitted by: Anita L.




INGREDIENTS:
​
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!

Try Rick's Rub Moroccan seasoning in your fajitas! Same flavour profile as the Big Guy seasoning packets, without the guilt!

INGREDIENTS:
1 tsp cooking oil
1 lb chicken breasts or thighs, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, wedges
1 Tbs Rick's Rub Moroccan, or to taste
Optional: 1 tsp Rick's Rub Heat for added spice

METHOD:

1. Preheat large pan on stove, medium-high heat. Once pan is hot, add oil.
2. Season the chicken slices with 1 Tbs Rick's Rub Moroccan. Toss to coat.
3. Once pan is hot, add seasoned chicken slices and cook through. Remove from pan and add vegetables, allowing to saute until tender and caramelized.
4. Add cooked chicken back to pan with vegetables and toss to combine. Cook for an additional 2-5 mins.

Serve with tortillas, sour cream, salsa, cheese, guacamole, and other fajita favourites.

INGREDIENTS:
Favourite fresh or frozen french fries
Favourite Rick's Rub seasoning blend: try Moroccan, Original, Heat, Lamb, Asian, and Tuscan

METHOD:

1. Cook french fries based on manufacturers instructions.
2. Toss cooked french fries in a large bowl with your favourite Rick's Rub seasoning blend, to taste.

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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What to do with chicken thighs? Everyone will want more of this scrumptious sweet, spicy, and sticky recipe which can be adapted to any cut of poultry.





INGREDIENTS:
6-8 bone-in chicken thighs
2 Tbs Rick's Rub Original seasoning
1 tsp Rick's Rub Heat seasoning
1/3 cup honey
1 Tbs apple cider vinegar

METHOD:

1. Preheat oven to 375F
2. Combine Rick's Rub Original and Rick's Rub Heat seasonings and rub over chicken thighs until evenly coated
3. In a preheated oven-safe skillet, add a splash of vegetable oil or coconut oil and brown chicken on all sides. Once browned, remove from heat
4. Combine honey and apple cider vinegar to make a sauce. Pour over chicken thighs, toss to coat
5. Bake chicken in preheated oven for 25-30 minutes or until cooked through
6. Remove from oven and allow to rest

Serve hot with rice and steamed broccoli
Serves 3-4

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

Try this twist on a campfire favourite.



 
INGREDIENTS:
2 graham crackers
1 piece of quality chocolate, to fit on graham cracker
1 marshmallow
Sprinkle of Rick’s Rub Heat seasoning, to taste
 
METHOD:

1. Place piece of chocolate bar on graham cracker
2. Sprinkle Rick’s Rub Heat seasoning on top of chocolate
3. Toast marshmallow over campfire
4. Place toasted marshmallow on chocolate and top with other graham cracker
5. Squish together until it oozes and enjoy this gooey, grown-up campfire treat

 
Makes 1 smore