thyme salmon with sage pasta

Ingredients

• Servings: 6
• 1 1/2 pounds skinned salmon fillet, cut into 4-inch pieces
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, crushed
• salt to taste
• 1 teaspoon dried thyme leaves
• 1 (12 ounce) package egg noodles
• 2 tablespoons salted butter
• 1/2 cup chopped fresh sage
• 2 cloves crushed garlic
• 1 tablespoon extra virgin olive oil
• 2 cups frozen peas, thawed
• 1 lime, juiced
• 1 1/2 teaspoons salt
• 1 lime, juiced

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• place the salmon pieces into a mixing bowl. drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. refrigerate at least 30 minutes.
• preheat an oven to 350 degrees f (175 degrees c).
• line a baking sheet with aluminum foil. place the salmon the foil, and season with salt and thyme. fold the foil over the salmon to form a sealed pouch. bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
• meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink, then return to the cooking pot.
• melt the butter in a small saucepan over medium heat. cook until the butter has browned lightly. stir in the sage and garlic until the sage has wilted. stir in 1 tablespoon of olive oil ,the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. stir into the pasta, and place into a serving bowl. remove the salmon from the foil, and place the pasta. squeeze another lime over top to serve.

famous lamb chops

Ingredients

• Servings: 4
• 1 cup crushed butter crackers
• garlic salt to taste
• ground black pepper to taste
• 3 eggs, beaten
• 4 lamb chops
• 1/2 cup butter

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. in a separate bowl beat eggs.
• dip your lamb chops in the egg batter and then in the cracker mixture. place the lamb chops in a casserole dish. place chunks of the butter around the lamb chops. cover and bake for 45 minutes.

vegetable pot pie

Ingredients

• Servings: 6
• 3 parsnips, peeled and cut into 1/2 inch pieces
• 3 carrots, peeled and cut into 1/2 inch pieces
• 1 sweet potato, peeled and cut into 1/2 inch pieces
• 3 tablespoons butter
• 2 cups sliced mushrooms
• 1 cup chopped leeks
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/8 teaspoon dried thyme
• salt and ground black pepper to taste
• 1/4 teaspoon hot pepper sauce
• 2 1/4 cups biscuit baking mix
• 3/4 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat an oven to 400 degrees f (200 degrees c).
• place the parsnips, carrots, and sweet potato into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 10 minutes. drain and allow to steam dry for a minute or two.
• melt butter in a large skillet over medium heat. cook and stir mushrooms and leeks until tender, about 5 minutes. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the vegetable broth into the flour mixture. stir in thyme, salt, pepper, and hot pepper sauce, then add the drained vegetables. spoon vegetable mixture into a 10 inch deep dish pie pan.
• to prepare biscuit topping, combine biscuit mix with milk in a bowl. drop heaping tablespoons of batter vegetable filling. do not cover filling completely with batter. bake pot pie in the preheated over until topping is golden brown, 18 to 20 minutes.

Homestyle Turkey, The Michigander Way

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
• place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
• in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
• cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

slow cooker buffalo chicken sandwiches

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. cover, and cook on low for 6 to 7 hours.
• once the chicken has cooked, add the butter, and shred the meat finely with two forks. pile the meat the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Stove Pot Roast With Mashed Potatoes

Ingredients

• Servings: 8
• pot roast
• 1 (3 pound) beef chuck roast
• salt and ground black pepper to taste
• 4 (10.5 ounce) cans condensed beef broth (such as campbell's®)
• 1 cup water
• 1 onion, cut into large wedges
• 5 cloves garlic
• 1 (16 ounce) package carrots, peeled
• 1 sprig fresh rosemary
• mashed potatoes
• 5 pounds yukon gold potatoes, peeled and diced
• 1 (12 ounce) can evaporated milk, or as needed
• 1/2 cup butter
• salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• season chuck roast with salt and black pepper; sear in a large, deep skillet or dutch oven over medium heat until browned, about 10 minutes per side.
• pour beef broth and water into the skillet with roast. arrange onion wedges and garlic cloves around the meat. spread carrots atop roast and place sprig of rosemary atop carrots. turn heat to medium-low and simmer until tender, about 6 hours.
• cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. drain. mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. season with salt.
• remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.