Lemon Rosemary Salmon

This is a great choice for a cold winter day. I recommend pairing it with wild rice, some crusty bread, amd a salad.

Ingredients

• 1 lemon, thinly sliced

• 4 sprigs fresh rosemary

• 2 salmon fillets, bones and skin removed

• coarse salt to taste

• 1 tablespoon olive oil, or as needed

Directions

1. Preheat oven to 400 degrees F.

2. Arrange half the lemon slices in a single layer in a baking dish.

3. Layer with 2 sprigs rosemary, and top with salmon fillets.

4. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.

5. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Venison Italian Soup

This is a hearty all-in-one-meal soup which contains vegetables, meat, and pasta. Served with mozzarella-garlic bread, makes a great meal on a cold winter day. This is a perfect soup to utilize delicious venison from hunting season.

Ingredients

• 1 pound ground venison

• 1 onion, chopped

• 1 (14.5 ounce) can stewed tomatoes

• 2 (8 ounce) cans tomato sauce

• 3 cups water

• 1 tablespoon minced garlic

• 2 teaspoons dried basil

• 2 teaspoons dried oregano

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 (15 ounce) can pinto beans

• 1 (15 ounce) can green beans

• 1 carrot, chopped

• 1 zucchini, chopped

• 1/2 (16 ounce) package fusilli (spiral) pasta

Directions

1. Brown venison, onion, and garlic over medium heat until meat is no longer pink.

2. Add tomatoes, tomato sauce, water, and spices.

3. Bring to a boil, and then simmer for about 30 minutes.

4. Stir in beans, carrots, and zucchini.

5. Simmer soup for 90 minutes.

6. Add pasta, and cook until tender.

7. Top individual servings with grated cheese, and serve.

Stove Pot Roast With Mashed Potatoes

Wonderful flavors make the meat the star of the dish by combining simple ingredients for a mouth-watering meal.

Ingredients

Pot Roast:

• 1 (3 pound) beef chuck roast

• salt and ground black pepper to taste

• 4 (10.5 ounce) cans condensed beef broth

• 1 cup water

• 1 white 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

Directions

1. 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.

2. 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.

3. 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.

4. Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

Healing Cabbage Soup

This soup is a delicious, warm treat to soothe any cold. It is also a warming comfort on a cold day.

Ingredients

• 3 tablespoons olive oil

• 1/2 onion, chopped

• 2 cloves garlic, chopped

• 2 quarts water

• 4 teaspoons chicken bouillon granules

• 1 teaspoon salt, or to taste

• 1/2 teaspoon black pepper, or to taste

• 1/2 head cabbage, cored and coarsely chopped

• 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Directions

1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.

2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.

3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Sugar Coated Pecans

These sweet pecans are wonderful snacks for any occasion.

Ingredients

• 1 egg white

• 1 tablespoon water

• 1 pound pecan halves

• 1 cup white sugar

• 3/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees F. Grease one baking sheet.

2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.

4. Bake at 250 degrees F for 1 hour. Stir every 15 minutes.

Leftover Thanksgiving Salad

This simple recipe is based on the leftovers I had from Thanksgiving. It's great served on toasted, rustic bread. I hope you enjoy it!

Ingredients

• 1 cup shredded cooked turkey

• 1/2 cup cubed cooked ham

• 1/2 cup sweetened dried cranberries, chopped

• 1 hard-boiled egg, diced

• 2 tablespoons chopped fresh basil leaves

• 1/4 cup light mayonnaise

• salt and ground black pepper to taste

Directions

1. Combine the turkey, ham, cranberries, egg, and basil in a mixing bowl.

2. Stir in the mayonnaise.

3. Season to taste with salt and pepper.