As much as I would love to be a vegetarian, meat is just too important to some members of my household (is there a point to life without bacon?). I try to incorporate at least one vegetarian meal into our weekly dinner schedule, so hopefully there will be more meat-free dishes to add to this site as time goes on. In the meantime, enjoy!

5 lb pork back or side ribs
¼ cup ground coffee beans (not instant)
3 tbsp packed brown sugar
2 tbsp each chili powder and paprika
1 tbsp salt
2 tsp ground cumin
½ tsp each cinnamon and ginger
2 tbsp vegetable oil

Trim fat from the ribs and place in a large shallow dish. In a small bowl, combine coffee, sugar, chili powder, paprika, salt, cumin, cinnamon and ginger. Rub over ribs. Cover and marinate in fridge for 4 hours.

Place ribs on a greased grill over medium-low heat. Close the lid and cook, turning 4 times and brushing with oil, for 1½ to 2 hours.

4 chicken breasts
olive oil
1 tsp dried thyme
1/4 cup white wine
1/2 cup whipping cream
2 - 3 Tbsp Dijon mustard
1 1/2 cups grated cheddar cheese
1/2 cup parmesan cheese
1/4 cup cracker crumbs
salt and pepper

Cook chicken in the oil and thyme, covered, until done. Transfer chicken to a baking dish.

Drain fat from skillet. Add a little more oil, wine, whipping cream, mustard, half the cheddar, and half the parmesan. Stir until all the cheese has melted, about 2 minutes. Do not let the sauce boil. Pour sauce over chicken, and sprinkle with remaining cheeses, cracker crumbs and salt and pepper. Broil 3-5 minutes, or until brown.

Very spicy! Feel free to use jalapeno peppers if you like it less spicy or add a couple more habanero's to make them extra-hot!

1 cup soy sauce
1/2 cup red wine vinegar
1/2 cup vegetable oil
6-8 green onions, chopped
1 med onion, diced
4 Scotch Bonnet (habanero), seeded & minced
1/4 cup fresh thyme leaves or 1 tbsp dried thyme
2 tbsp fresh ginger, minced
1/4 cup brown sugar
2 tsp ground nutmeg
2 tsp ground cloves
2 tsp ground allspice
1 dozen chicken wings

Blend everything (except the chicken, of course) in a food processor or blender, until a paste forms. Pour over chicken and refrigerate at least 6 hours. Stir the wings around every couple of hours.

Bake chicken with the sauce in a 375° oven for 15 -20 minutes or until done.

Salmon Cakes:
2 cooked potatoes, peeled
1 437g can pink salmon, drained
1 large egg
1/2 cup cracker crumbs
1 Tbsp fresh dill, chopped
2 tsp hot sauce
1 Tbsp horseradish
1/2 tsp salt
1 Tbsp butter
1 Tbsp olive oil

Jalapeno Mayonnaise:
1/3 cup mayonnaise
2 tsp chopped dill
1 tsp green jalapenos chopped

Mash potatoes in a large bowl; add salmon, egg, 60 ml crackers, dill, hot sauce, horseradish and salt. Stir mixture well. Shape into 10 cm round/1 inch thick patties.

Place remaining crumbs on small plate. Dip cakes into crumbs. Heat butter and old in a large skillet over med-high heat. Add salmon cakes and cook about 4 minutes on each side, turning once.

In small bowl, blend mayo ingredients and serve with cakes.

Serve with Guinness Beer Bread.

¼ cup vegetable oil
1 ¼ pounds stewing beef, cut into 1 inch pieces
flour

6 large cloves garlic, minced
12 or 16 oz Guinness
6 cups beef stock
2 Tbsp tomato paste
1 Tbsp dried thyme
1 Tbsp Worcestershire sauce
2 bay leaves

2 Tbsp butter
3 pounds potatoes, peeled, cut into ½-inch pieces
1 large onion, chopped
2 cups peeled carrots, cut into ½-inch pieces
2 Tbsp chopped fresh parsley

Heat oil in a large heavy pot over medium-high heat. Dredge meat in flour and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beer, beef stock, tomato paste, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to a boil. Reduce meat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until veggies and beef are tender, about 40 minutes. Discard bay leaves. Tilt pan to spoon off fat. Serve with parsley.

¼ tsp garlic
2 tsp olive oil
1 each of onion, green pepper and red pepper, chopped
2 tsp cornstarch
1 Tbsp soy sauce
14 oz can pineapple, chopped
½ cup Catalina dressing

1 pound raw shrimp, or cooked pork

Saute veggies and garlic in oil. Dissolve cornstarch in soy sauce and add to pan. Add pineapple and dressing. Stir. Add pork or shrimp, heat until shrimp is cooked through or pork is heated.