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!

​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

Beat the heat with light and refreshing tuna cakes featuring Rick's Rub Seafood!






​INGREDIENTS:

2 cans tuna
2 tsp Dijon mustard
1 slice white bread, torn into small pieces
zest of 1 lemon
1 Tbs lemon juice
1 Tbs water
2 Tbs chopped fresh chives
1 egg
2 Tbs olive oil
dash of your favourite hot sauce
2 tsp Rick's Rub Seafood seasoning

METHOD:

1. Drain liquid from tuna cans. In a large bowl, mix tuna with bread pieces, lemon zest, lemon juice, Dijon mustard, chives, water, hot sauce, egg, Rick's Rub Seafood seasoning, and salt/pepper to taste.
2. Divide the mixture into 4 parts and form each part into a ball. Flatten each to form a patty on wax paper, chill in the fridge for 30 mins-1 hour. (Chilling will help the patty hold the shape when cooking).
3. Heat oil in a skillet on medium high heat. Gently place the patties in the pan and cook until golden brown on each side (approx. 3-4 mins on each side).

Serve with side salad and lemon wedge.

Chef Rick
 

For this easy seared salmon dinner, ask your local fish monger for deboned, skin-on salmon fillets

 



INGREDIENTS:
2 skin-on, salmon fillets, 6oz each
2 tsp Rick’s Rub Fish & Seafood seasoning
1 tsp cooking oil
 
METHOD:

1. Preheat non-stick pan on medium heat. Add cooking oil when pan is hot
2. Gently rub each salmon fillet with 1 tsp Rick’s Rub Fish & Seafood seasoning. Let stand for 10 mins
3. When pan and oil are hot, sear seasoned salmon for about 2 mins, skin side down first to crisp the skin
4. Carefully flip salmon in pan and continue to cook for another 2 mins. Salmon should be pink and moist inside when done.
5. Remove from pan and serve while hot

 
Serve with steamed asparagus and long grain rice
Serves 2

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

Try this easy scrambled eggs recipe with extra flavour.






 
INGREDIENTS:
4 eggs
Splash of milk
½ tsp Rick’s Rub Lamb seasoning
 
METHOD:

1. In a bowl, whisk eggs, Rick’s Rub Lamb seasoning, and milk to combine
2. Pour mixture into hot pan or onto griddle
3. As eggs begin to set, gently move spatula across bottom and side of pan to form large, soft curds
4. Cook until eggs are thickened, no visible liquid egg remains, but eggs are not dry

 
Serve with bacon or sausage, and toast.
Serves 2

Chef Rick
 
For this easy Moroccan Lamb Chop dinner, ask your local butcher for 2 racks, Frenched and cut into chops. “Frenched” means to trim the meat and expose the bones on the chop
 
INGREDIENTS:
2 lamb racks, Frenched and cut into chops
4 Tbs Rick’s Rub Lamb seasoning
 
METHOD:

1. Preheat grill to high heat and oil grate
2. Rub lamb chops with 4 Tbs Rick’s Rub Lamb season, coating evenly
3. Let meat stand for 10 mins
4. Place chops on to prepared grill and allow to cook 5 mins each side, or until internal temperature reaches 145F
5. Remove from grill and allow to rest for 5 to 10 mins

 
Serve with couscous and grilled zucchini
Serves 4

For this easy pork sliders recipe, use your slow cooker to come home to a hot meal with minimal preparation.
 





INGREDIENTS:
2 pork blade steaks
1 Tbs Rick’s Rub Original seasoning
1 onion, sliced
Your favourite BBQ sauce
 
METHOD:

1. Put the sliced onions into the bottom of the slow cooker liner
2. Rub the pork steaks with 1 Tbs of Rick’s Rub Original seasoning and place pork steaks on the bed of onions
3. Cook on low for 8 hours (or high for 4 hours)
4. Take the pork out of the slow cooker and remove any bones or excess fat. Shred the meat into bite-sized pieces with a fork
5. Remove the liquid and strain out the onions. Put onions back into the slow cooker with the shredded meat. Coat the meat and onions with your favourite BBQ sauce and make the meat as saucy as you like!
6. Cook in the slow cooker for another 10 mins, to heat the BBQ sauce

 
Serve with coleslaw on a crusty bun
Serves 4