Add some sweet and spicy flavours to your kid-friendly sweet potato fries! Makes a great side dish that the whole family will love.







INGREDIENTS:
2-4 sweet potatoes, peeled and sliced into wedges
1 tbsp oil
1-2 tsp Rick's Rub™ Heat seasoning, or to taste

METHOD:

1. ​Preheat your oven or air fryer to 400F
2. Peel and slice the sweet potatoes into wedges. Be careful with the knife, sweet potatoes are tough to cut through!
3. Place sweet potato wedges in a large bowl and toss with oil and Rick's Rub™ Heat seasoning, until sweet potato wedges are coated.
4. Place seasoned sweet potato wedges on a baking sheet or in the air fryer basket and bake for 15-20 mins or until browned. Watch carefully, the natural sugars in the sweet potato will burn if cooked for too long!

Serve hot with a side of Rick's Rub™ Heat Dip!

​Serves 2-4

This quick to make, sweet and savoury sunflower seed recipe is a great healthy alternative snack option. It is also keto and vegan-friendly. Feel free to make any changes necessary to fit your dietary goals!
Difficulty: Easy
​​
Ingredients:
2 cups     Sunflower seeds
1 tsp       ​ Sunflower oil
1-2 tbsp  Rick’s Rub Asian (or your choice of Rick’s                             Rub Seasoning)
pinch       Sea salt (if necessary)
​
Directions: Shelling Sunflower Seeds (Skip this step if seeds already shelled)

1. Using only ½ cup of sunflower seeds at a time, place seeds in a Ziploc bag. Lay bag flat and spread seeds to make a single layer.
2. Make sure the bag is sealed and proceed to lightly roll over the seeds using a rolling pin. This will crack the shells.
3. Pour the cracked shelled seeds into a bowl of water. The kernels will sink to the bottom while the shells will float on top.
4. Sift the shells from the water surface and drain the kernels. Lightly pat kernels dry with paper towel.

Directions: Baking & Seasoning Sunflower Seeds

1. Set oven to bake at 350˚.
2. Add sunflower kernels to a mixing bowl or plastic bag, along with a teaspoon of sunflower oil. Mix the kernels until evenly coated in oil.
3. Spread sunflower kernels over a parchment paper-covered banking sheet and bake in the oven for 10-15 minutes or until golden brown. Once removed from the oven, shake kernels to prevent burning.
4. While the kernels are still hot, season with a tablespoon of Rick’s Rub Asian, add a pinch of sea salt to suit your taste.

​Additional Notes:
These Rick’s Rub Asian seasoned sunflower seeds are the perfect snack to-go, but also pair great with dark chocolate, salads, snack mixes, and baked goods. 

​Just because the days are still cold does not mean you should be. Add some sweet heat to your cold winter day with this delicious and nutritious vegan hot chocolate.

INGREDIENTS:
3 1/2 cups unsweetened vanilla almond milk (or your favourite milk substitute)
1 cup light coconut milk (from can)
100g dairy free dark chocolate bar, broken into pieces (or your favourite chocolate bar)
2-3 tbsp Rick's Rub Azteca (or to taste)
Pinch of salt
2 tbsp coconut sugar

METHOD:
1. In a small pot, add coconut milk, almond milk, chocolate pieces, salt, coconut sugar, and Rick's Rub Azteca seasoning. Whisk ingredients together, bringing mixture to a simmer. Reduce heat to low and let simmer for 3-5 minutes to reduce the mixture; stirring periodically.
2. Pour into small mugs, sprinkle with cinnamon to your preferred taste, and enjoy!

*The chocolate shown in the photo above is not vegan, however using the ingredients listed above will produce a delicious, rich vegan treat!

Chef Rick

For these easy Chicken Wings, ask you local butcher for chicken wings and drumettes.
 
INGREDIENTS:
20 pieces of fresh Chicken wings
4 Tbs Rick’s Rub Asian seasoning
 

​
METHOD:

1. Preheat oven to 400F
2. Rub chicken wings with 4 Tbs Rick’s Rub Asian seasoning. 
3. Allow seasoned chicken wings to stand for 10 mins
4. Place chicken wings on oiled baking sheet and put into preheated oven
5. Turn the wings over about halfway through the cooking time to ensure even cooking
6. Cook about 45 mins

 
Serve with cole slaw and cold beer
Serves 4

*Note: Try cooking these Chicken Wings in your Air Fryer, crisp and ready to eat in 20 mins!

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


Recipe Submitted by: Anita L.




INGREDIENTS:
​
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!

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!

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.

​Need a quick weeknight meal? Or trying to clear out the fridge? This is the meal for you! 







INGREDIENTS:

3 bell peppers, sliced
1 onion, sliced
2 chicken breasts, thinly sliced
1 Tbs Rick's Rub Moroccan seasoning

METHOD:

1. Preheat oven to 350F. On a well-greased sheet pan, place chicken and vegetables, lightly tossing with Rick's Rub Moroccan seasoning until evenly coated.
2. Bake in oven 30-40 minutes or until cooked through. For a deeper flavour, broil for 2-3 minutes or until edges of peppers become slightly crispy.

​
Serve with rice, fresh avocado or your favourite fajita toppings, and a squeeze of fresh lime juice.

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!