Kai's Favorite Meat Balls

This recipe is great for toddlers and can be made with beef or chicken or lamb. 

The addition of cottage cheese makes the meatballs/patties very soft and easy to eat. 

Chicken Meatballs

Beef Meatballs pressed to patties

Beef Meatballs

Ingredients: 

500 grams/ 1 lb ground beef (lean)

1/3 cup of cottage cheese 

1/4 cup grated cheese (cheddar, mozzarella or parmesan) 

1 egg 

1/4 cup bread crumbs

1/4 cup of tomato sauce 

1 tsp Italian seasoning 

1/4 cup of chopped cooked spinach (about 1 cup fresh)

1 TBS chopped parsley

2 TBS olive oil (for the baking pan)

Directions: 

Preheat Oven to 200C (400F) 

1) In a bowl, combine the cottage cheese, grated cheese, egg, bread crumbs, tomato 

sauce, seasoning, spinach and parsley. 

2) Add the ground beef. Mix well. You can use a spoon or your hands. 

3) Line a baking sheet with tinfoil or parchment paper. Spread a bit of olive oil on it, and 

brush to cover the paper/foil. 

4) Scoop about 1 TBS of the mixture to form a meat ball, and then gently press it down to 

form a pattie. A small cookie scoop works well! This is easier for toddlers to hold in their hands. 

But if you prefer, you can leave them in the shape of the meatball. 

5) Bake at 180-200C for about 15 minutes until done. 

6) Remove from the baking sheet and cool. 

The patties will freeze well and you can portion them in freezer bags. They are delicious hot or cold. 

Note: You can substitute ground chicken (mince) for the beef. 

Note: To cook the spinach, put the spinach in a pot/pan with a bit of water (1 TBS). Heat to Medium high and toss to cook till wilted. Remove, cool and chop finely before adding it to the meat ball mixture. 

Zucchini and Carrot Pancakes (Fritters)

 

Makes about 16-20 small fritters
or 8 larger ones

These are a great snack for toddlers while getting some delicious vegetables in their diet. 
They can be served hot or cold. 

Ingredients: 

2 medium zucchinis, grated with the peeling on 
1 medium carrot, peeled and grated
1/2 tsp kosher or fine sea salt (sprinkled on the zucchini)
1/2 cup (60g) all-purpose flour 
1/2 tsp baking powder 
1/2 cup grated parmesan cheese (or vegan parmesan cheese)
2 TBS fresh chopped chives or green onions (scallions) 
2 tsp fresh chopped rosemary 
1/2 tsp black pepper (omit or modify according to your taste)
1 tsp lemon zest 
2 large eggs, lightly beaten 
2-4 TBS olive oil for pan frying or any neutral oil like canola or vegetable oil 
Greek yogurt or sour cream for serving 

Instructions:

1. Using a food processor fitted with the shredding attachment, or the large holes of a box grater, shred the zucchini with the skin on. You should have 7 cups or so. Shred the carrot and you should have about 1 cup of carrot. Alternatively, you can omit the carrot and just add another zucchini. 

2. Add the zucchini to a large bowl and sprinkle with 1/2 tsp salt and mix well. Set aside for 30 minutes at room temperature. This will help draw out excess water. 

3. After 30 minutes, wrap the zucchini in a tea towel or cheesecloth and squeeze out as much water as you can. 

4. To a large bowl, add the zucchini, shredded carrot, flour, parmesan, baking powder, chives, rosemary, salt, pepper, lemon zest and eggs. Mix well till combined. The batter should come together and hold. Salt according to taste and reduce salt for toddlers. The parmesan cheese will also add salt. 

5. Heat the 2 TBS oil in a large skillet over medium heat. When the oil is hot, add the zucchini mixture, using a small scoop or spoon.  Form the mixture into circular patties and spread them out. 
Work in small batches so they are not overcrowded. Fry them 3-4 minutes or until golden brown. Flip and continue gently frying. You should get 8 3"-wide pancakes, or 16 smaller ones. 

6. Remove them to a paper-towel lined plate or wire rack to cool. Sprinkle with salt if desired. Serve immediately with yogurt or sour cream and a splash of lemon.

Notes: 

These pancakes/fritters are best eaten immediately when they are crispy. However, they can be stored and covered in an air-tight container for up to 5 days in the fridge. Toddlers can enjoy them cold as snacks. 

You can reheat them in the oven at 350F (180C) for 15 minutes or until heated through. 

To freeze, tightly wrap each cooled pancake in plastic wrap, then place in a freezer-safe bag and freeze for up to 3 months. 

Chicken Ricotta Meatballs - Baked

 Makes about 25

Ingredients: 

1 lb ground chicken (90-95% lean)
1 cup ricotta cheese 
1/2 cup grated parmesan cheese
1 small egg (or 1/2 large egg - beaten)
1/4 cup flat leaf parsley, finely chopped
1/2 cup raw spinach, finely chopped *
1 TBS olive oil
1/4 tsp garlic powder or one fresh clove of garlic minced
salt & pepper
pinch of ground nutmeg
1 tsp grated lemon rind

Instructions: 

1. Preheat oven to 375F (190C).

2. Stir all the ingredients together in a large mixing bowl. Mixture will be soft.

3. Use a tablespoon or small ice cream scoop to make small meatballs. 

4. Place them on a greased, or parchment lined cookie/baking sheet. 

5. Bake for 15 - 17 minutes until the meatballs are a little brown, but do not overcook. 
  They will continue cooking a bit, once out of the oven. 

Notes: 

With no breadcrumbs in this recipe, the texture is very soft and great for toddlers as a snack just the way they are. 

* If you prefer, add 1 cup of grated zucchini (peeled). 

You can add tomato sauce and serve them over pasta, or have them plain as an appetizer with toothpicks. 

Lentil and Sweet Potato Stew

 

Serves 2-3 

This recipe is from www.deliciouseveryday.com. 

A few modifications were made and notes were added. It is an easy stew to put together and it has a sweet taste with the potatoes. The smoked paprika gives it an amazing flavor. 

Ingredients: 

2 carrots peeled and sliced 

2 TBS olive oil

1 yellow or white onion finely chopped (use less if you prefer) 

3 cloves of garlic, peeled and minced 

2 fresh tomatoes, chopped (or  1 can of chopped tomatoes, drained) 

4 bay leaves (dried) 

1 large sweet potato, peeled and chopped into bite sized pieces 

1 cup of dry lentils (I used Green), rinsed well and soaked for 8 hours *

1/2 tsp smoked paprika 

1 tsp salt 

1/2 tsp ground black pepper 

1 tsp dried oregano 

4 cups of vegetable broth (add more if needed) 

1 cup of fresh spinach, packed 

1/4 cup of fresh chopped parsley 

Directions: 

1. Heat the olive oil in a large pot.  Add the carrots and saute on medium for about 5 minutes . 

2. Add the onion and garlic and cook until tender (about 2 minutes). 

3. Add the tomatoes and bay leaves and saute for a few minutes. 

4. Add the sweet potatoes and soaked lentils. 

5. Add the paprika, salt, pepper and oregano. 

6. Add the 4 cups of vegetable broth. Add more if the stew is too thick. 

7. Simmer the stew for 30-40 minutes until the sweet potatoes are tender. 

8. Add the spinach and parsley and stir till spinach is wilted, but still bright green. 

9. Serve with crusty bread or Turkish bread 

Notes: 

This recipe is best with dry lentils as they have a nice finished texture. 

Rinse the lentils first, and then put them in a bowl and cover with plenty of water. If you don't have time to soak them for 8 hours or even just a few hours, rinse them well before adding them to the broth, and check them to test for doneness. It could take about 10 minutes longer.  

Steaks on the Barbecue

Tenderloin steaks or thick cut strip steaks 

Directions for perfect steaks! Medium Rare

1)  Take the steaks out of the fridge about 1/2 hour before you want to cook them so they are at room temperature.  Pat dry with a paper towel. 

2) Season the steaks 5 minutes before cooking, on both sides with your favorite steak spice. I like the spice from The Lord Nelson in Burlington, Ontario, or Barbarian's or Weber is also very good. 

3) Turn all the barbecue burners on high heat. Brush the grill with oil when it is hot. 

4) When the barbecue is 450-500, put the steaks on the grill for 2 minutes on direct/high heat. (1 to 1 1/2" steaks). Sear for 3 minutes if the steaks are thicker (2"- 2 1/2"). 

5) Turn the heat down to medium and flip the steaks.  Close the lid. Cook on Medium/ Direct heat for 6 minutes. Then flip them again and cook an additional 2 minutes. So total cooking time is 10 minutes. 

6) Put on a plate, add a dot of butter on each one, and cover loosely with foil. Let them rest for about 5 minutes before cutting into them. 

7) To check for doneness during cooking, press gently with the ginger or a finger.  They should be fairly soft like the inside of your palm. If you need to cook them more, put them back on the grill on in-direct heat for a couple of minutes. 

8) Adjust the cooking time for Rare or Medium. 

Best Gourmet Hamburgers

 Makes 4 

Ingredients:

1 lb. ground beef (80-90% lean)

   For Vegan burgers, substitute Gardein ground beef 

   or Beyond Meat ground beef

1 TBS water

2 TBS barbeque sauce

½ tsp salt or steak seasoning 

¼ tsp pepper

1 tsp Dijon mustard

1 egg, or equivalent egg substitute

¼ cup dry breadcrumbs

Mix the egg, water, mustard, barbeque sauce, salt, pepper together in a bowl with a whisk or fork till smooth.  Add the breadcrumbs and whisk.  Then add the ground meat and mix gently with a wooden spoon till it holds together.

Make 3 - 4 patties per pound of meat. Each one is about 4-5 oz.  Make a ball and then press flat to about ¾ “ thickness.  Handle gently.

Barbeque on med-high heat for about 4-5 minutes per side.  Turn once and do not move them once they touch the grill till you’re ready to flip them. (Otherwise they’ll stick).  Do not press them while they are cooking.  (They’ll dry out).

Top with sliced cheddar cheese or vegan cheese.  Lightly toast the buns. 

You can add salt & pepper before serving.

Serve with your favorite condiments. 

Fettuccine Alfredo - with Crispy Prosciutto

 

Serves 2
as a main course 

or 4 as a side dish 

Ingredients: 

1 lb or 375g of Fettuccine Pasta *

6 TBS butter 

1 Garlic clove (minced or pressed) 

1 1/2 cups of heavy cream (35% whipping cream)

1 1/4 cups of grated parmesan cheese 

1/4 tsp pepper 

salt (as needed after tasting) 

2 TBS fresh Italian Parsley, chopped 

3 strips of Prosciutto, sautéed and chopped

Instructions: 

* You can used dried or fresh pasta. The fresh pasta cooks very quickly in 4-6 minutes and the dried will take longer. 

1) In a large pot, boil the water till you see a rapid boil. Add salt. Once it is boiling, turn the heat down to medium high, add the fettuccine and cook according to package directions. 

2) Heat a non-stick frying pan on medium-high and add a little oil. Lay the prosciutto slices down in a single layer and fry till crisp. Turn once. Remove. Let cool and chop into diced pieces. Reserve. 

3) In a large skillet or pan, heat the butter over medium heat. Add the minced garlic and cook for 1-2 minutes. Stir in the heavy cream. 

4) Let the heavy cream reduce by simmering on med-low for 5-8 minutes. Stir occasionally. Then add 1/2 cup of the grated parmesan to the pan and whisk till smooth and the cheese has melted. 

5) Drain the fettuccine and save some of the pasta water (about 1/2 cup). It can be used to make the sauce a bit thinner of if is a bit dry. 

6) Toss the noodles in the saucepan and add another 1/2 cup of the parmesan cheese.  Add a bit of the pasta water if the sauce is too thick. 

7) Serve in pasta bowls with a fork and spoon to twirl. Sprinkle the chopped parsley and chopped prosciutto on each serving. Serve remaining 1/4 cup of grated parmesan in a bowl for guests to add.  

Salt & pepper as needed. 

Recipe adapted from Modern Honey

Vegan Chili with Meatballs & Mushrooms

 

Serves 4-6 

Ingredients: 

2- 3 TBS olive oil 

1/2 green pepper, chopped

1 carrot, chopped

1/2 white onion, chopped 

1 clove of garlic, chopped 

1 stalk of celery chopped 

1 package of white mushrooms, quartered 

1 can of garbanzo beans, rinsed and drained 

1 can of black beans, rinsed and drained

1 package of Gardein plant-based meatballs (12.7 oz) 

   or, you could use your favorite plant-based sausages, cooked and sliced

1 tsp fresh thyme 

1 tsp chili seasoning (or more to taste) 

salt & pepper 

1 jar of tomato sauce 25 oz or 750g approx.

2 TBS fresh chopped Italian parsley. 

2 TBS chopped green onions. (optional)

Vegan sour cream (garnish)

Tortilla chips

Directions: 

Bake the Gardein meatballs according to the package directions. Cool, and then cut them in quarters and set aside. 

Heat a large pot to medium, and add 2 TBS olive oil. Add the chopped onion, carrots, celery, green pepper and garlic. Stir and cook for about 8 minutes. Remove from the pot and set aside. 

Add more oil to the pot and add the quartered mushrooms. Cook until just done and add the fresh thyme and a bit of salt and pepper.  Set aside.

Add a bit more oil and add the quartered meatballs and fry gently to brown a bit. If you are using sausages, add the cooked sausage that has been sliced and gently stir till brown. 

Add the cooked vegetables, chili seasoning and tomato sauce. Bring to a boil and then turn down to simmer for 10 minutes. 

Add the beans. Heat through. Taste and adjust seasoning if needed. 

Serve topped with  vegan sour cream, fresh chopped parsley and tortilla chips. 

Vegan Bolognese Sauce

 

Serves 4 

Ingredients: 

1 300 g packet of Beyond Mince (Beyond Meat)   

(you can substitute the mince for a can of lentils as a protein source)

4 TBS oil

1 carrot, chopped 

1 celery stock, chopped 

1/2 green pepper, chopped 

1/2 onion, chopped 

6 shiitake mushrooms, chopped 

1-2 cloves of garlic, chopped 

1 tsp dried Italian seasoning, or fresh herbs 

  such as Thyme, Oregano or Marjoram

1 - 2 tsp of steak seasoning

1 large jar (722 ml, 25 oz) of Tomato Sauce (Muir Glen, or your favorite sauce)

1 TBS fresh basil, chopped (garnish)

1 TBS fresh Italian parsley chopped (garnish)

4 TBS Vegan parmesan cheese or nutritional yeast

salt & pepper

1 package of noodles such as Orecchiette pasta, rigatoni, or fusilli

Directions: 

1. Heat a large sauce pan on Med Hi heat. Add 2 TBS olive oil. Add the chopped onions, carrots, celery, green peppers and mushrooms. Lightly salt & pepper. Stir till softened about 8 minutes. Set pot aside. 

2. Heat another non-stick frying pan on medium heat.  Add 2 TBS olive oil. Add the Beyond Mince and break into pieces with a wooden spoon, till fine.  Season with steak seasoning or salt & pepper. Cook about 8-10 minutes till browned. If you are omitting the mince, add a can of lentils after step 3. 

3. Add the cooked mince to the vegetables. Add the tomato sauce, 1/2 cup of water, Italian seasoning, or fresh thyme, oregano or marjoram. Bring to a boil, cover, and reduce to a simmer.  Cook for 30 minutes, stirring occasionally. If sauce becomes too thick, add a little more water. If it does not seem thick enough, simmer with the cover off for a few minutes. 

4.  Cook pasta according to directions so it is still firm (al dente). 

5. Serve pasta in bowls and top with the sauce. Add the chopped basil and parsley on top. Sprinkle with vegan parmesan cheese. 

Alternative Meatball recipe: 

Instead of using the Beyond Meat mince, you can make the sauce first omitting the mince. Then after it has simmered, add a package of Gardein Vegan Meat balls (frozen), and simmer another 20 minutes till the meat balls are heated through as per package directions. Serve with spaghetti noodles, or linguine and sprinkle with Nutritional Yeast, or vegan parmesan cheese. 

Mexican Style Stuffed Peppers

 

This recipe is adapted from the Minimalist Baker site: 

Minimalist Baker Recipe

Ingredients: 

4 red or yellow peppers, cored and sliced in 1/2

olive oil 

1 cup of multi colored quinoa 

2 cups (500 ml) of vegetable broth or water 

1/4 cup of diced white or purple onion

1 clove of fresh garlic, chopped or 

    1 1/2 tsp of garlic powder

2 tsp cumin* or Mexican spice mix

pinch of cayenne pepper or 1 1/2 tsp of chili powder

1 cup of fresh corn, or canned corn 

1 14 oz can of black beans, drained and rinsed

1/2 cup of salsa 

salt & pepper 

1 TBS nutritional yeast or parmesan cheese (optional)

Garnish: 

Fresh avocado 

Fresh cilantro/coriander chopped 

Fresh parsley, chopped

Lime juice 

Salsa or other sauces (see link) 

Directions: 

Preheat the oven to 375F (190C).

1. Rinse the quinoa and add the broth/water to a saucepan. Bring to a boil and then reduce heat and cook for 15-20 minutes. Fluff with a fork and set aside in a large bowl. 

2. Saute the onion and garlic in a small pan for 2-3 minutes. 

3. Add the onion and garlic to the quinoa. Add the cumin or spice mix, corn, black beans, salsa, nutritional yeast or parmesan, cayenne or chili powder to taste and salt and pepper. Mix well. 

4. Cut the peppers in half and brush with oil. Fill with the quinoa. Add a bit of oil to a baking dish and set the peppers in the dish. Cover with tinfoil. Bake for 30 minutes.  Uncover and increase oven at 400F (204C)  and bake another 15-20 minutes. 

5. Remove from the oven and  top with sliced avocado, quartered lime and chopped herbs. Serve additional salsa on the side. 

Note:  This recipe can be changed for an "Italian" flavor. Substitute Italian herbs for Mexican cumin seasoning, tomato sauce for salsa, and use fresh basil in place of cilantro. Omit the avocado and use a squeeze of lemon juice to serve. 

Left over stuffed peppers can also be served cold as a salad. 

If you have left over filling, it can be served as a hot side dish, or a cold salad. 

When I made it, I only used 2 peppers, but made the whole filling recipe.  It will keep 2-3 days. 

* Cumin is a fairly strong spice. You can use a fajitas spice or taco spice.

Salmon with Soy & Ginger Topping

Topping on the salmon before it goes in the oven.

This recipe is from my friend Annie. It is super easy.  Serve with stir fried or steamed vegetables such as broccolini, red peppers or bok choy and mushrooms. 

Serves 2

Ingredients: 

2 Salmon fillets

 

1 large clove of garlic

6 slices of thinly sliced ginger, divided

2 stalks of green onion

Directions: 

Finely chop the garlic, 4 slices of ginger and green onion 

(You can add cilantro or hot chili to the topping)

Mix together:  

1 tbsp light soy sauce

1/2 tbsp cooking oil

1/2 tsp of cooking wine 

1/4 tsp of sugar or a pinch

Add chopped ingredients to sauce. Mix well, and spread evenly on the salmon

Cut the remaining 2 slices of ginger in thin strips and spread on parchment.  

Place salmon on top of ginger slices

Bake at 400 for 8-10 minutes.

Beef Kebobs with Soy/Balsamic Marinade

 

                                                    Beef kebobs using sirloin steak tips.

Serves 6 - 8 

Ingredients: 

1.5 lbs of beef (sirloin steak tips or tenderloin)

3 bell peppers (red, yellow, green) 

16 small mushrooms 

1 large red/white onion 

Marinade Ingredients:

1 tsp minced garlic (2 cloves) 

1 tsp onion powder 

2 1/2 TBS soy sauce 

2 TBS Worcestershire sauce 

2 TBS balsamic vinegar 

1 TBS vegetable oil 

1/4 tsp black pepper 

Directions: 

Use metal skewers if you have them, or if you are using wooden skewers, soak for 30 minutes in water. 

Cut the beef into 1.3" cubes. (not too small as they will cook too fast). 

Mix the marinade in a glass or ceramic bowl (not metal). Add the beef and marinate for 1 - 24 hours, minimum 20 minutes.

Cut the peppers and onion into 1.3" wide squares. 

Thread the beef, vegetables and mushrooms on each skewer. Thread loosely for even cooking. Use 2 pieces of vegetables between each piece of beef. Brush with more marinade and drizzle with oil. 

Barbecue on medium high for about 2 minutes per side - Total 6-8 minutes. 

Let rest 3 minutes before serving. 

Notes: 

You can serve with "Pink Steak Sauce" which is used in Japanese Steak House restaurants. It is really good! 

1/3 cup mayo, 1 TBS ketchup, dash of tabasco (or hot sauce to taste), 2-3 TBS milk, 1/2 garlic clove minced, pinch of sugar. Mix, thin with milk as desired, and set aside for 10 minutes. 

This recipe is from Recipe Tin Eats. Click below to see more...

View video here

Greek-Style Lemon Roasted Potatoes

 

                                                * Potatoes before they are baked for 1 hour.

Serves 6 

Ingredients: 

3 lbs of potatoes, peeled and cut into *thick wedges

1/3 cup olive oil 

2 lemons, juiced

2 tsp salt (or less) 

1 tsp fresh or dried oregano (or Italian seasoning) 

1/2 tsp ground black pepper 

3 cups of chicken or vegetable broth 

Directions: 

Preheat oven to 400F (200C). 

Put potatoes wedges into a large bowl.  Drizzle olive oil and lemon juice over the wedges and toss to coat. Season with salt, oregano, and pepper and toss again.  Spread the potatoes in a single layer in a 2" deep pan. Pour the broth over the potatoes. 

Roast the potatoes in the preheated oven until tender and golden, about 1 hour. 

Add salt/pepper if needed. 

* I adjusted the recipe for 2 people in this photo. Baking pan is 8x8.  I used Yukon Gold potatoes (3), 1 tablespoon of olive oil, juice of 1/2 lemon, 1/4 tsp seasoning, and 1 cup of chicken broth.

"Better than Bouillon" 

This is a great mix with a variety of flavor choices. It is a paste and you add boiling water. Store in the fridge after opening. Available in most grocery stores. 

Better than Bouillon Product

Turkey Chili for 2

Serves 2-3 

Ingredients: 

2 TBS olive oil 

1 lb ground turkey  

1/4 cup chopped white onion 

1/2 cup chopped peppers, (red, green, yellow and orange)

1 clove of fresh garlic (minced)

1 cup of mixed canned beans, drained and rinsed 

       (kidney, black beans, cannellini)

1 14 oz can chopped tomatoes & juice 

8 oz tomato juice or tomato sauce 

1/2 cup of chicken or turkey broth

1/8 cup chopped fresh parsley 

1 TBS chili spice mix* (more or less to your liking)

Salt & pepper 

1/2 cup shredded cheese 

1/4 cup sour cream 

3 TBS chopped green onion 

Tortilla chips

Directions: 

Heat a medium sized saucepan to Med-High. Add the olive oil and the ground turkey. 

Cook, stirring occasionally till browned. Add the onions, peppers, garlic and cook another 3-4 minutes. 

Add the tomatoes, sauce, broth and chili spice mix. (Start with 1/2 TBS, taste and add more). 

Bring to a boil, and then reduce to a simmer and cook covered for 30 minutes. 

Add the beans and cook another 5 minutes. Adjust spices.

Add the parsley. Serve in bowls and top with sour cream, green onion an chips.

This recipe makes 2 - 3 servings, and can be doubled. 

* Penzeys makes an amazing Chili spice mix. Here's the link. 

Penzeys Chili 9000 

Chicken Thighs Baked with Lemon & Prosciutto

Chicken thighs in baking dish, sprinkled with lemon rind

Cooked thighs ready to serve

Serves 3-4

Ingredients

8 boneless, skinless chicken thighs, trimmed of fat
2 TBS olive oil
1 TBS fresh lemon juice
rind of one lemon, finely grated
4-6 slices of prosciutto, chopped into 1/4 inch pieces
2 tsp of porketta seasoning, (see below)
     or your favorite chicken seasoning
1/4 cup chopped, pitted kalamata olives (optional)
salt & pepper

Directions:

Mix the olive oil, and lemon juice in a small bowl. Trim the chicken pieces.
Place them on a shallow baking dish and pour the olive oil/lemon mixture over them.  Toss a few times and place the chicken pieces smooth side up.  Sprinkle with the seasoning and prosciutto pieces. Top with the fresh lemon rind.

Bake at 375F for about 8 - 12 minutes till just done.  Do not over cook.  Let sit 5 minutes before serving.  Serve with potatoes and green beans/carrots.  This dish also goes well with a side dish of pasta with tomato sauce.

Porketta Spice Mix:

1/4 teaspoon garlic powder
3 TBS dill seed
1 TBS fennel seed
1/2 tsp oregano 
1 tsp lemon pepper 
1/4 tsp onion powder 

Crock Pot Ribs

This recipe is from a Youtube video Harry sent me and said 'try this!'  They were excellent!
I think you can make the rub as detailed or just use your favorite rub. There are directions on how to lay the ribs in the crock pot. "Thick side down and ribs (bone) in the center" It worked very well.

Ingredients:

Pork Back Ribs - one or two racks depending on your family.

Rub - either purchased, or prepared as per the video.

Rub the racks and cut them in half to fit the crock pot.

Put them in the crock pot and set it on high for 6 hours. Nothing else is put in the crock pot.
After they are done, brush them with a bbq sauce and then broil them for 1-2 minutes if you like. Brush lightly with barbecue sauce.

Roasted Salmon with Mustard & Balsamic Sauce

This recipe is from JP Guerin, Executive Chef on the Rocky Mountaineer. We did this tour via train through the Canadian Rockies in 2018 and it was fabulous. I actually remember this salmon dish we had for lunch - memorable!

Here's the link to the Chef's video for reference:

Roasted Salmon with Mustard & Balsamic Dressing

Roasted Salmon with mustard & balsamic vinegar sauce.

Serves 4

Ingredients: 

4 Salmon Fillets (portioned - about 6-8 ounces each)
2 TBS olive oil
Salt & pepper

Seasonal vegetables of your choice such as green beans,
mushrooms, peppers, cooked potatoes.

1 Fennel bulb, shaved
Juice of 1 lemon
Parsley or coriander for garnish

Mustard Seed Vinaigrette: 

2 TBS whole grain mustard
3 TBS balsamic vinegar
3 TBS extra virgin olive oil

Directions: 

Preheat oven to 400F.

Portion the salmon, leaving the skin on.
Lightly oil a baking pan, and lay the salmon skin side down. Salt & pepper.
Bake for 8-10 minutes.

Heat a skillet to medium and add olive oil. Gently fry the vegetables together, adding the cooked potatoes last. Keep warm.

To prepare the vinaigrette, mix the mustard and balsamic vinegar together in a small bowl. Gradually whisk in the olive oil.

To serve, place the vegetables on a plate.  Serve the salmon on top of the vegetables, drizzled with the dressing.  Top with the shaved fennel & lemon juice and garnish with a sprig of parsley or coriander.  The vegetables should be warm, the fish hot and the dressing cold.

I used Joe Beef's Smoked Apple Mustard in this recipe. (Canadian product).

Stuffed Chicken Breasts Wrapped in Prosciutto

Sliced breast, filled with mozzarella, sun-dried tomatoes, rosemary and parsley. 

Wrapped in Prosciutto, ready to barbecue or bake in the oven. 

Slice in half and serve. 

Serves 2 - 4 

Ingredients: 

2 - 4 boneless chicken breasts, sliced in half and butterflied 

1/2 cup of grated mozzarella cheese 

4-8 sun-dried tomatoes, sliced 

fresh parsley, chopped 

fresh rosemary, chopped 

2 - 4 slices of Prosciutto (more may be needed, depending on the length)

Salt & pepper

Olive oil 

Directions: 

Slice the breasts and lay flat on a plate. 

Salt & pepper.  Layer the sun dried tomatoes and sprinkle with the cheese. 

You can add different fillings if you like, such as spinach, arugula, pesto. 

Fold the chicken over and place on a piece of prosciutto.  Roll the prosciutto around the chicken. 

Brush lightly with olive oil. 

Preheat a barbecue and set burners on Medium, Direct heat. Lightly oil the burners. 

Barbecue the chicken for about 5-6 minutes per side, depending on how big the pieces are. 

The chicken should be at about 150-155 when it is taken off the heat to rest. Carryover cooking will increase the temperature by 15% when it is 'resting'. This will bring it up to 160-165F - without being dried out. 

You can bake it in the oven - 375F for 15 minutes depending on the size.  Use a baking dish lined with tin foil or parchment paper, and add some oil to the bottom. 

Slice each breast in half diagonally for presentation and garnish with fresh rosemary.  Serve with side vegetables like green beans, potatoes, zucchini, carrots or a simple pasta. 

Homemade Pizza

Ingredients: 

1 pizza dough - store bought or made by hand (Usually makes 2 pizzas)
Pizza sauce - one can/jar (use and refrigerate or freeze left over)
8 oz grated mozzarella cheese or pizza blend
1 package of pepperoni slices (beef/turkey)
1/4 c chopped olives (black/green)
1/2 cup sliced cherry tomatoes
1/8 cup sliced shallot or white onion
1/2 cup sliced mushrooms
1/2 green/red pepper, chopped
1 TBS chopped parsley or fresh basil
1 TBS grated parmesan or Romano cheese
1/4 cup chopped artichokes (marinated) * optional
1/4 cup sun-dried tomatoes * optional
1/4 cup prosciutto, chopped

1/4 chopped cooked bacon (I buy it already cooked)

Directions: 

Preheat oven to 425F.

Put a pizza stone on the lowest rack while the oven is heating.

Roll dough into a 12-14" round.  Let rest.
Slide onto a wooden pizza peel or cookie sheet, that has been sprinkled with corn meal.
Start by spreading the pizza sauce on the pizza, then sprinkle with mozzarella cheese.  Add pepperoni, meats, vegetables of your choice.  Sprinkle with parmesan.

Slide the pizza onto the hot baking stone.

Bake at 425F for about 12-15 minutes till crispy around the edges. Remove from the oven and let stand for 5 minutes. Cut with a pizza cutter or large knife.

Sprinkle with parsley or basil and serve.

Use any toppings you like. Another option is to skip the tomato base, and use a pesto instead. You can also add shrimp to the pizza and Greek seasoning for a variation on a meat pizza. Use Feta or goat cheese instead of mozzarella to create you own gourmet pizza. You can also use cooked chicken or sausage instead of pepperoni.

Homemade pizza 

Mushroom Risotto

Serves 2 - 3

Ingredients: 

8 oz of mixed mushrooms, sliced, chopped
  or 8 oz of cremini (baby Bella mushrooms)

1/2 shallot, diced (about 1 TBS)
1/2 tsp fresh thyme
1 clove of garlic, chopped fine
2-3 TBS olive oil
2 TBS butter
1 cup of Carnaroli or Arborio rice
1/2 cup dry white wine
4 cups of chicken or vegetable stock
1/2 cup grated parmesan cheese
2 TBS fresh parsley, chopped
Salt & Pepper
1/2 tsp freshly grated lemon rind

Directions: 

Heat a frying pan on medium, and add 1TBS Olive oil and 1 TBS butter.  Add the shallots and garlic and saute for 1 minute.  Add the mushrooms and thyme and cook till nicely browned.  Remove from heat.

In a small sauce pan, heat the broth and have a ladle ready to use.

Heat a 3 QT saucepan on medium, and add a TBS of oil and and TBS of butter.  Add the rice and stir till coated.  Add the 1/2 cup of wine and stir till the wine is absorbed. Add the one ladle of the broth and stir.  Cook stirring occasionally till the broth is absorbed and then add another ladle.
Continue for about 20-25 minutes. Test the rice - it should be firm, but not crunchy.

When adding the last ladle of broth, add the cooled mushrooms at the same time. Stir and test the rice. When done, remove the pot from the stove and stir in the parmesan cheese, grated lemon rind and a TBS of chopped parsley. Salt & pepper. The risotto should be smooth and not too dry. The rice will continue soaking the liquid, so you may want to add a little more if it's too dry.

Serve in bowls and top with parsley garnish and a little sprinkled parmesan.
Serve immediately.