Add some warm flavour to your canned soup this Fall with Rick's Rub Moroccan.

INGREDIENTS:
1 can of your favourite Chicken Noodle Soup
1 1/2 tsp Rick's Rub Moroccan seasoning, or to taste




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METHOD:

1. Prepare Chicken Noodle Soup according to package instructions
2. Add 1 1/2 tsp of Rick's Rub Moroccan seasoning to soup and allow to simmer to blend the flavours

Serve with a slice of crusty bread or your favourite crackers

Life is too short for boring fries! Spice up your oven fries with Rick's Rub Moroccan for an exotic twist on the ordinary.






INGREDIENTS:
3 medium russet potatoes
1-2 Tbs olive oil
1/2 Tbs Rick's Rub Moroccan seasoning

METHOD:

1. Peel the potatoes and cut off the ends. Cut the potatoes into 1/4 inch thin slices
   
2. Add fries to a large bowl and cover with cold water. Allow to soak for about 30 mins, to remove excess starch
   
3. Once thoroughly soaked, drain, rinse and dry fries on paper towel covered drying rack
   
4. Preheat oven to 400F. Blot fries with paper towel to absorb any excess moisture
   
5. Line a baking sheet with parchment paper. In a clean, dry bowl, toss fries with oil and Rick's Rub Moroccan seasoning to coat
   
6. Evenly line the baking sheet with fries in a single layer. Try not to overcrowd for even baking
   
7. Bake for 30 mins, flipping once during baking. Increase heat to 475F and bake until edges are just turning crispy
   
8. Sprinkle fries with extra seasoning, if desired
   

Serve immediately
Serves 3

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

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

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 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

Need an alternative to chips? Try roasting chickpeas with your favourite Rick’s Rub seasoning for a snack that is full of protein and fibre.
 






INGREDIENTS:
1 can chickpeas, drained and rinsed
Splash of olive oil
1-2 tsp Rick’s Rub Moroccan seasoning
 
METHOD:

1. Preheat oven to 350F
2. In a large mixing bowl, toss chickpeas with the olive oil and Rick’s Rub Moroccan seasoning until evenly coated
3. Transfer to a baking sheet and bake for 30 to 45 mins or until golden brown and crispy

 
Enjoy as a snack at home, at school, or at work.
Serves 2

 
Save on Foods Panorama Meat Department
 
This delicious Moroccan chicken stew recipe was created by the Meat Department at Save on Foods Panorama in Calgary and shared with their customers looking for a new way to make dinner.

INGREDIENTS:
4-5 chicken breasts, cubed
1 medium onion, cut into chunks
1 large zucchini, cut into chunks
1 can chickpeas, drained and rinsed
1 can chicken stock
½ cup dried apricots, chopped
½ cup raisins (optional)
1 Tbs garlic
2 Tbs olive oil
3-4 Tbs Rick’s Rub Moroccan seasoning
 
METHOD:

1. Heat olive oil in the bottom of a large pot
2. Add chicken, garlic, and Rick’s Rub Moroccan seasoning. Brown the chicken and stir together until chicken is partially cooked
3. Add onion and zucchini and stir until vegetables start to soften and turn clear
4. Add chickpeas, chicken stock, dried apricots, and raisins. Stir thoroughly and bring to a boil
5. Reduce and let simmer for one hour, covered

 
Serve over rice
Serves 4