A flavourful homemade wonton soup is a short time away with Rick's Rub™ Asian! 






INGREDIENTS:
Wontons
1/2 lb ground pork
1 Tbs Rick's Rub™ Asian
1/2 inch fresh ginger, grated
1 small egg or 1 large egg yolk
2 tsp cornstarch
2 tsp soy sauce
1 /2 cup green onion, thinly sliced
30 pre-made wonton wrappers

Soup
​4 cups low sodium chicken broth
1 clove garlic, smashed
1/4 inch fresh ginger, sliced or smashed
1 Tbs soy sauce
1 Tbs Rick's Rub™ Asian
Extras: thinly sliced mushrooms, grated or thinly sliced carrot, bok choy or other leafy greens, thinly sliced green onion

METHOD:

1. In a large bowl, prepare the wonton filling by mixing the ground pork, Rick's Rub™ Asian seasoning, ginger, egg, cornstarch, soy sauce, and green onion by hand until the filling is smooth and paste-like.
2. Once mixed, allow the wonton filling to rest for 30 mins.
3. To prepare the soup base, simmer chicken broth, garlic, ginger, soy sauce, and Rick's Rub™ Asian in a stock pot to combine the flavours. Once the base has simmered, check the flavour and adjust as necessary. Keep warm.
4. Assembling the wontons: place 1 tsp of the wonton filling in the center of the wonton wrapper. Moisten the edges of the wrapper with a small amount of water and fold to make a triangle, Moisten the longer tips of the wrapper, bring them together and press to seal. Set aside and assemble the remaining wontons.
5. Once the desired amount of wontons are prepared, add wontons and additional vegetables to the simmering broth. Cook until wontons float and the filling is cooked through. Top with thinly sliced green onions.
6. Serve wonton soup and enjoy!

Any extra uncooked wontons can be frozen and will be ready for a quick weeknight meal!

Makes 3-4 small bowls or 2-3 large bowls

Reinvent leftover mashed potatoes with Rick's Real Foods™ Crispy Coaters! Instead of reheating those boring potatoes, form into balls and coat with our Gluten Free crumb!






INGREDIENTS:
Leftover mashed potatoes, cold
Favourite fillings, such as chives, bacon bits, cheese, fresh herbs
Rick's Real Foods™ Crispy Coaters, any flavour

METHOD:

1. In a medium sized bowl, mix cold mashed potatoes and fillings until combined
2. Form potato mixture into walnut sized balls
3. Roll each potato ball in Rick's Real Foods™ Crispy Coaters until evenly coated
4. Bake or air fry until golden brown on the outside and soft and warm on the inside, about 10-15 mins at 375F

Chefs Tip: customize the fillings and coating flavour to match your meal. For example, add chopped basil and sundried tomato to the potato mixture and coat with Rick's Real Foods™ Crispy Coaters Coarse ft. Rick's Rub™ Tuscan

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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Coat delicious BC salmon with Rick's Real Foods™ Crispy Coaters Fine with Rick's Rub™ Seafood for a crunchy, crispy meal the whole family will love!









INGREDIENTS:
2-4 pieces of fresh, wild caught BC salmon, approx. 750g in total
1 pouch Rick's Real Foods™ Crispy Coaters Fine ft. Rick's Rub™ Seafood
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METHOD:

1. Preheat oven to 400C. Line baking sheet with parchment paper.
2. In the provided plastic bag or in a shallow bowl, cover the salmon pieces with the Rick's Real Foods™ Crispy Coaters Fine ft. Rick's Rub™ Seafood. If necessary, gently pat the coating into the fish to ensure full coverage.
3. Bake the fish in the oven until crispy, golden, and the fish is opaque and flaky, approximately 10-15 minutes.

Serve with steamed vegetables and Rick's Rub™ Heat Spiced Sweet Potatoes. 

Serves 2-4

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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!

INGREDIENTS:
​1 lb chicken breasts, cut into 2" chunks
1 pouch Rick's Real Foods™ Crispy Coaters Coarse ft. Rick's Rub™ Tuscan

METHOD:

1. Preheat oven to 400F or air fryer to 390F
2. In a bag, toss chicken breast pieces together with the contents of 1 pouch of Rick's Real Foods™ Crispy Coaters Coarse ft. Rick's Rub™ Tuscan until coated
3. On a parchment lined baking sheet, bake coated chicken in the oven for 4 mins, or until cooked through and golden brown. *If air frying, put coated chicken in the air fryer basket and air fry for 4-5 mins, or until cooked through and golden brown*

Serve with steamed vegetables and Rick's Rub™ seasoned French fries for a healthy, delicious meal for the whole family

Serves 2-4
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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,








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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:

1. In the pressure cooker pot, add the dry macaroni, chicken broth, butter, hot sauce, Rick's Rub™ Original, and salt.
2. Attach the pressure cooker lid and seal the vent. Cook on the high pressure setting for 5 minutes, then quick release.
3. 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. 
4. 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

​Tacos are fun for the whole family! Fish tacos made with Rick's Real Foods™ Crispy Coaters Fine Ft. Rick's Rub™ Seafood make a quick, crispy, healthy meal the kids will be asking for!



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INGREDIENTS:
4 cod loins
1 60g pouch of Rick's Real Foods™ Crispy Coaters Fine Ft. Rick's Rub™ Seafood
Corn tortillas
Favourite fillings:
coleslaw
avocado
salsa
Rick's Rub™ Heat dip to drizzle
cilantro

METHOD:

1. Preheat oven or air fryer to 400F
2. In one of the bags provided in the Crispy Coaters box, empty 1 60g pouch of Crispy Coaters into the bag and place cod loins into the Crispy Coaters. Shake the bag to coat the fish with the Crispy Coaters.
3. Remove the fish from the bag and place on a parchment lined baking sheet for the oven or in the air fryer basket. Cook for 4-6 mins or until fish is opaque, depending on the size of the fish.
4. Gently separate the cod into bite-sized pieces and assemble tacos to your taste.

Enjoy this family-friendly, gluten free meal! If there are leftovers, enjoy for lunch the next day, too!

Serves 3-4

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.