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


Recipe Submitted by: Anita L.




INGREDIENTS:
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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!

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.

INGREDIENTS:

2 large zucchini, thinly sliced
1 Tbs oil
Rick's Rub Original

METHOD:

1. Preheat oven to 235F.
2. Place zucchini slices between layers of paper towel and press with baking sheet to squeeze out some of the moisture.
3. Place parchment on baking sheets and lightly brush oil where the chips will be placed. Place the chips on the parchment and brush with oil. Sprinkle Rick's Rub Original (or your favourite Rick's Rub seasoning) over zucchini chips .
4. Bake for 1.5-2 hours until golden and crisp. Check the chips periodically to ensure they do not burn. If the chips are still flimsy, remove crisp chips from sheet and return to oven for a few more minutes.

Finish with a sprinkle of coarse salt, if desired. Allow chips to cool and store in an air-tight container. 

Who are we kidding? These chips will be devoured before they reach the container!

Chef Rick


Try this delicious twist on traditional pumpkin pie for the holidays!





INGREDIENTS:
1 9-inch pie crust
1 ¾ cup pumpkin puree
1 cup brown sugar, packed
¾ cup evaporated milk
2 eggs, beaten
1 Tbs Rick’s Rub Asian seasoning
 
METHOD:

1. Preheat oven to 425F
2. In a mixing bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, and Rick’s Rub Asian seasoning
3. Pour into pie shell.
4. Bake in bottom third of oven for 15 mins. Reduce temperature to 350F and bake for 30 mins longer or until a knife inserted into the centre comes out clean
5. Allow to cool on wire rack

 
Serve with fresh whipped cream.
Makes 1 pie

INGREDIENTS:
4 russet potatoes, ¼” slices
1 onion, sliced into rings
½ tsp nutmeg
3 Tbs butter
3 Tbs all-purpose flour
½ tsp salt
2 cups milk
1 ½ cups shredded parmesan, Monterey Jack, or Cheddar cheese
1 cup breadcrumbs
Salt and pepper to taste
 
METHOD:

1. Preheat oven to 400F
2. Butter a 1 quart casserole dish
3. Layer ½ of the potato slices into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste
4. In a medium sized saucepan, melt 3 Tbs butter over medium heat and mix in the flour and salt, stirring constantly with a whisk for one minute. Cook until mixture has thickened
5. Stir in cheese all at once and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over potatoes and top with breadcrumbs
6. Cover dish with aluminum foil and back for 1 ½ hours in the preheated oven. Uncover for the last 10 mins of cooking time for a crispy topping.
   

Chef Rick

 
For this easy Asian tofu kebab dinner, you will need extra firm tofu.


 
INGREDIENTS:
14 oz firm or extra firm tofu (drained weight 4 oz)
2 Tbs Rick’s Rub Asian seasoning
6 bamboo skewers
Cherry tomatoes
Yellow peppers
Mushrooms
 
Prep for tofu:

1. Slice open the package and drain out the water. Cut the block of tofu width-wise into eight ½” thick slices
2. Lay a dish towel on a cookie sheet or tray; place paper towel on top of the dish towel.
3. Spread the slices of tofu out in a single layer on the towels. Put more paper towel and another dish towel on top.
4. Set another cookie sheet on top and set heavy objects on top, such as canned goods, cook books, etc.
5. Leave the tofu for at least 30 mins to allow as much water out of the spongy tofu as possible. This will allow other flavours into the tofu!
6. Once the tofu has released most of the water, you are ready to proceed with the recipe!

METHOD:

1. Place drained tofu slices in a shallow dish
2. Rub tofu with Rick’s Rub Asian seasoning
3. Cut vegetables into 1” pieces
4. Alternately skewer tofu and vegetable pieces onto bamboo skewer, as desired
5. Place finished kebabs on preheated, greased grill and cook until golden brown

Serve with quinoa and fresh green salad
Serves 3

This easy recipe brings a deliciously unique twist to a holiday favourite.

​

INGREDIENTS:
4 cups milk
¼ cup cocoa powder
¼ cup sugar
½ tsp vanilla extract
1 tsp Rick’s Rub Azteca seasoning
 
METHOD:

1. Add all ingredients into a medium saucepan
2. Over medium heat, stir or whisk ingredients frequently until simmering
3. For added richness, melt good quality chocolate into warm milk and stir

 
Serve with fresh whipped cream and chocolate shavings
Serves 2

Chef Rick
 

For this easy seared Tofu recipe, you will need extra firm tofu.



INGREDIENTS:
14oz block of firm or extra firm tofu (drained weight = 4oz)
2 Tbs Rick’s Rub Fish & Seafood seasoning
2 Tbs olive or grapeseed oil
 
Prep for tofu:

1. Slice open the package and drain out the water. Cut the block of tofu width-wise into eight ½” thick slices
2. Lay a dish towel on a cookie sheet or tray; place paper towel on top of the dish towel.
3. Spread the slices of tofu out in a single layer on the towels. Put more paper towel and another dish towel on top.
4. Set another cookie sheet on top and set heavy objects on top, such as canned goods, cook books, etc.
5. Leave the tofu for at least 30 mins to allow as much water out of the spongy tofu as possible. This will allow other flavours into the tofu!
6. Once the tofu has released most of the water, you are ready to proceed with the recipe!

 
METHOD:

1. Place drained tofu slices in a shallow dish
2. Rub tofu with Rick’s Rub Fish & Seafood seasoning. Let sit for 10 mins
3. Add oil to a large, preheated non-stick skillet and allow the oil to get hot, about 1 min
4. Add seasoned tofu to the pan and sear for 1 to 2 mins or until golden brown. Flip tofu and repeat on other side.

NOTE: ensure tofu slices are dry when adding to the skillet, as wet tofu does not sear well
Serve with side green salad
Serves 2

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

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