For an exotic and flavourful main course, use Rick's Rub Moroccan on your bone-in or boneless chicken breasts.







INGREDIENTS:

2-4 bone-in or boneless chicken breasts
1-2 tsp Rick's Rub Moroccan seasoning

METHOD;

1. Preheat oven to 375F.
2. Season each chicken breast with 1/2 tsp of Rick's Rub Moroccan, or to taste. Rub the seasoning into the meat for even coverage.
3. Place chicken in an oven-safe dish and roast in 375F oven for 30-40 mins or until internal temperature reaches 165F. Allow chicken to rest for a juicy entree.

Serve with your favourite side dishes for a delicious meal. 

Pro Tip: If there are leftovers, chop chicken to add to salads, wraps, or sandwiches for lunch!

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

Chef Rick


For this easy bone-in pork loin dinner, you will need to ask your local butcher French the bones and cut the chine bones so the loin can be easily cut into chops after roasting.





INGREDIENTS:
3 ½ lb pork roast with 5 bones
2 Tbs Rick’s Rub Asian seasoning
4 cloves garlic
1 Tbs olive oil
 
METHOD:

1. Preheat oven to 450F
2. Slice garlic cloves into large slices and toss with Rick’s Rub Asian
3. Stud pork roast by piercing with the point of a knife and place seasoned garlic slices into the slots in the meat
4. Rub pork roast with remaining Rick’s Rub Asian seasoning
5. Allow meat to stand for 10 mins
6. Place pork roast in a roasting pan and place into preheated oven. Cook for 45 to 60 mins or until an instant-read thermometer registers 130F when inserted into the thickest part of the roast, avoiding bones. Start checking the temperature after 40 mins to gauge the progress as each oven cooks differently
7. Once temperature is reached, remove from oven and let to rest for 10 mins, allowing the internal temperature to rise to 140F. NOTE: this is the optimal temperature for pork that is juicy and very slightly pink; if you are concerned or prefer your pork cooked longer, cook to 140F and the internal temperature will rise to 150F

 
Serve with Gratin Potatoes and steamed carrots
 
Serves 4-5

Chef Rick
 
For this easy Roast Chicken Dinner, you will need 1 medium sized Free Run, Free Range, or Organic Chicken from your local butcher

INGREDIENTS:
1 whole chicken
2 Tbs Rick’s Rub Heat seasoning
1 tsp grapeseed or olive oil
 
METHOD:

1. Preheat oven to 375F
2. Pat chicken dry with paper towel
3. Lightly coat chicken with grapeseed or olive oil and rub 2 Tbs of Rick’s Rub Heat seasoning onto the entire chicken
4. Allow chicken to rest for 10 mins
5. Place rubbed chicken in roasting pan and place in preheated oven for 1 hour or until internal temperature reaches 165F
6. Remove from oven and allow to rest for 10 mins, covered lightly with aluminum foil

 
Serve with brown rice and side salad
Serves 4

A healthy side dish with tons of flavour. Try this simple vegetable side at your next BBQ.




 
INGREDIENTS:
4 cups broccoli and cauliflower florets
1 Tbs olive oil
½ tsp Rick’s Rub Lamb seasoning
 
METHOD:

1. Preheat grill to medium heat
2. In a large mixing bowl, toss broccoli and cauliflower florets with olive oil and Rick’s Rub Lamb seasoning until coated evenly
3. Transfer seasoned vegetables to an aluminum BBQ pan or grill cage
4. Grill over medium heat until tender, flipping periodically

 
Serve with Rick’s Rub Azteca grilled steak and a garden salad.
Serves 2

Chef Rick
 
For this easy roast leg of lamb dinner, ask your local butcher for 1 leg of lamb, approximately 6 lbs. The most important thing to remember about cooking a lamb roast is to not overcook. Lamb is naturally tender and has such a wonderful flavor on its own, that it is bound to turn out well as long as it is still a bit pink on the inside.
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INGREDIENTS:
1 leg of lamb, approximately 6 lbs
½ cup Rick’s Rub Lamb seasoning
1 tsp olive oil or grapeseed oil
 
METHOD:

1. Preheat oven to 350F
2. Lightly coat lamb with olive or grapeseed oil, then rub with ½ cup Rick’s Rub Lamb seasoning
3. Place leg of lamb into covered roasting pan and put into preheated oven for 1 ½ hours, basting occasionally. Remove lid for last 30 mins of cooking time
4. Remove from oven and cover with aluminum foil tent and let stand 5 to 10 mins
5. Carve roast and place meat in warmed serving dish. Pour pan juices over meat

 
Serve with steamed vegetables and garlic mashed potatoes
Serves 6-8

Potatoes can be boring. Give them new life by roasting them with Rick’s Rub Tuscan!



INGREDIENTS:
4 yellow-skinned potatoes, in 1 ½ inch pieces
1 ½ Tbs olive oil
1 to 2 tsp Rick’s Rub Tuscan seasoning
 
METHOD:

1. Preheat oven to 350F
2. In a large mixing bowl, toss potatoes, olive oil, and Rick’s Rub Tuscan seasoning until potatoes are evenly coated
3. Transfer potatoes to a baking sheet and bake in the oven for 20 mins, or until golden brown. To ensure even browning, flip the potatoes halfway through the cooking time

 
Serve with main course.
Serves 2

Try this flavourful brine for your turkey for the holidays. The turkey will stay moist and the skin will be crispy.






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INGREDIENTS:
Turkey, any size
1 cup brown sugar
1 ½ cup salt
Cold water
3 tsp Rick’s Rub Tuscan seasoning
 
METHOD:

1. Using a big pot or small cooler, add the brown sugar, salt, and enough cold water to cover the turkey. Stir until salt and sugar are dissolved
2. Use a plate with a weight to keep the turkey submerged. Refrigerate 2 to 4 hours
3. Take turkey out of brine and rinse with cool water. Pat dry. Pull back the skin and sprinkle 1 ½ tsp Rick’s Rub Tuscan seasoning on the meat. Place the skin back and rub 1 ½ tsp (or more if desired) of Rick’s Rub Tuscan seasoning over the whole turkey
4. Roast in a shallow roasting pan, covered, until internal temperature reaches 165F

 
Serve with Rick’s Rub Tuscan slow cooker stuffing.
Serves 6

Discover this delicious Rustic Tuscan Turkey recipe when you want a small turkey dinner anytime of the year!




 
INGREDIENTS:
1 turkey leg
2 tsp Rick’s Rub Tuscan seasoning
1 tsp olive oil
 
METHOD:

1. Preheat oven to 350F
2. In a roasting pan, rub the turkey leg with oil and Rick’s Rub Tuscan seasoning, to evenly coat
3. Roast uncovered in oven for 1 ½ to 2 hours, until golden brown and internal temperature reaches 180F. Add water to pan while roasting if needed and baste occasionally with the juices
   

 
Serve with seasoned rice and steamed vegetables
Serves 2

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