Use leftover chicken pieces to make this flavourful and hearty chicken noodle soup. A perfect meal for a rainy day or when it's time to clean out the fridge.

INGREDIENTS:
2-3 carrots, chopped
2-3 celery ribs, chopped
1 onion, cut into wedges
3-4 mushrooms, cut into bite-sized pieces (if desired)
5 cups low-sodium chicken broth
2 cups chicken, bite-sized pieces
1 cup dried short pasta
1 Tbs Rick's Rub Tuscan seasoning
1/2 Tbs Rick's Rub Original seasoning
optional: 1/2 cup fresh parsley, chopped

METHOD:

1. In a large pot, saute carrots, celery, onion, and mushrooms, until tender and onions are translucent
   
2. Add chicken broth to pot. Bring pot to a simmer and add chicken pieces
   
3. Add Rick's Rub Tuscan and Rick's Rub Original seasonings to soup. Adjust seasonings to taste
   
4. Add dried pasta while soup is lightly boiling and allow to cook until pasta is al dente
   
5. Take soup off of the heat and stir in fresh parsley, if desired
   

Serve with fresh crusty bread
Serves 4

Need a family-friendly weeknight meal? Use that slow cooker and Rick's Rub Tuscan!

INGREDIENTS:
4 chicken breasts
2 tsp Rick's Rub Tuscan
6 BC New potatoes
your favourite steamed vegetables

METHOD:

1. Rub each chicken breast with 1/2 tsp Rick's Rub Tuscan seasoning and place in slow cooker liner
   
2. Put liner into slow cooker and set on Low for 8 hours or High for 4 hours
   
3. In a small saucepot, boil potatoes until tender in centre
   
4. Steam a selection of your favourite vegetables
   

Serve Tuscan chicken breast, potatoes, and vegetables hot for an easy weeknight meal
Serves 4

Try this delicious twist on your favourite shortbread cookies!






INGREDIENTS:
1 cup unsalted butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
2 cups all-purpose flour
2 tsp Rick's Rub Moroccan seasoning

METHOD:

1. Beat together butter, sugar, vanilla, and Rick's Rub Moroccan seasoning until light and fluffy
   
2. Mix in flour until combined
   
3. Divide dough in half and shape into discs. Wrap each disc in plastic wrap and chill in the refrigerator until firm but not hard, about 45 mins
   
4. Working with 1 disc at a time, roll out the dough between waxed paper to 1/3 inch thickness
   
5. Cut out your favourite shapes with cookie cutters and place cut-outs on parchment-lined baking sheets, about 1 inch apart
   
6. Chill baking sheets until firm, about 15 mins. Repeat with remaining dough
   
7. Bake in 300F oven until pale golden, about 20 mins
   
8. Let cool on pans on rack for 10 mins. Transfer to racks and let cool completely
   

Serve with hot chocolate
Makes 36 cookies

Try this easy potato side dish when there is no time to make scalloped potatoes. Customize with different types of cheese or other seasoning flavours!



INGREDIENTS:
3 potatoes, thinly sliced
1 cup shredded cheddar cheese
1/2 tsp Rick's Rub Heat seasoning
splash of oil

METHOD:

1. Preheat oven to 350F
   
2. Rub cooking oil on baking sheet. Place slices of potato on baking sheet in an overlapping pattern
   
3. Sprinkle Rick's Rub Heat seasoning over potatoes then cover with shredded cheddar cheese
   
4. Bake in oven for 10 to 15 minutes or until potatoes are tender and cheese has melted
   

Serve with roasted chicken and steamed vegetables
Serves 4

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

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

Use cold leftover rice to keep fried rice from getting mushy and sticking to the hot pan. This is a great recipe to clean out the fridge so add whatever vegetables or meat you have on hand.





 
INGREDIENTS:
Leftover chicken, beef, or pork, in bite-sized pieces
1 cup frozen mixed vegetables
4 cups cold rice, cooked
Leftover vegetables, cut into bite-sized pieces
Soy sauce, fish sauce, or other asian flavouring
1 Tbs Rick’s Rub Asian seasoning
Cooking oil
 
METHOD:

1. Heat oil in a large frying pan or wok
2. Once oil is hot, add vegetables and meat to cook, stirring constantly
3. Add cold rice, stirring so it doesn’t stick
4. Once rice is warmed, add flavouring sauce to taste and 1 Tbs Rick’s Rub Asian, stirring to mix. Allow mixture to sit in pan for 1 min to allow crust to form on bottom

 
Serve immediately
Serves 3 to 4

Chef Rick






 
INGREDIENTS:
1 Tbs Rick’s Rub Asian seasoning
1 lb beef sirloin tips, 1 ½” cubes
Bamboo skewers, soaked for 30 mins
 
METHOD:

1. Preheat grill to medium high heat
2. Toss or rub beef cubes with Rick’s Rub Asian seasoning, until evenly coated
3. Skewer meat onto soaked bamboo skewers and grill about 3 mins per side or until internal temperature reaches 130F. Transfer skewers to a platter and allow to rest for 5 mins

 
Serve immediately with your favourite dipping sauce for added flavor
Serves 4 to 5

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 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