Henry Ford Museum of American Innovation

This is a great museum that began as Henry Ford’s personal collection of historic objects, which he began collecting as far back as 1906. Today, the 12 acre site is primarily a collection of antique machinery, pop culture items, automobiles, locomotives, aircraft, and other items.

There are actually two separate areas the Henry Ford Museum (indoors) and Greenfield Village which has historical building and re-enactments of historical activities.

Honey Garlic Butter Shrimp


½ cup honey
¼ cup soy sauce
3 cloves garlic, minced
juice of one small lemon
1 pound large shrimp, peeled and deveined
2 Tablespoons butter
green onions, for garnish


  1. In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
  2. In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions

Crispy Garlic Parmesan Salmon


2 pounds (1 kg) side wild salmon fillet (about 2 kg | 4 pounds)
2/3 cup plain breadcrumbs
2/3 cup grated parmesan cheese
1/4 cup finely chopped parsley
4 cloves garlic , minced
1/3 cup melted butter
Salt and pepper
Lemon wedges , to serve


  1. Position a rack in the middle of the oven. Preheat oven to 400°F Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.
  2. Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands (it’s easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
  3. Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered. Lightly spray salmon with cooking oil spray for a golden crumb.
  4. Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.
  5. Serve with lemon wedges and a squeeze of lemon (optional). Team with a salad, steamed vegetables, rice or mashed potatoes.


Chicken Nachos


Chicken Breasts
Mexican Cheese
1 Onion
1 Green Pepper
Tortilla Chips
Canned tomatoes


  1. Boil chicken 10-15 minutes, cutting with kitchen shears (make sure cooked through).
  2. Drain chicken and return to pot, reduce to heat.
  3. Preheat oven to 400 degrees.
  4. Dice onion and green peppers and return to pot with chicken with tomatoes (drain first). Simmer for 10 minutes.
  5. Spread layers (at least two) of tortillas on baking sheet.
  6. Drain chicken mixture and spread evenly over chips.
  7. Spread cheese over chips and chicken mixture.
  8. Heat in oven for 8-10 minutes.

Grilled Pesto Shrimp


  1. 2 pounds extra large or jumbo shrimp, peeled (tails left on) and deveined.
  2. 4 tablespoons Pesto of your choosing divided.


  1. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside.
  2. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
  3. Preheat the grill to medium-high heat and grill shrimp  until plump and slightly charred, a few minutes per side.
  4. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly.


Steamed Shrimp with Old Bay Seasoning


  1. 1 Pound of raw (white) shrimp with the shells on.
  2. Old Bay Seasoning.


  1. Bring water in pot with steaming tray to a boil.
  2. Sprinkle shrimp with old bay seasoning.
  3. Steam shrimp for 2-3 minutes, shuffle and continue for another 2-3 minutes.
  4. Shrimp will be a nice pink on both sides when done, be careful not to overcook!

Garlic Dijon Shrimp and Salmon Foil Packs


4 salmon fillets I used skin-off
1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
4 tablespoons olive oil
salt and pepper to taste
1 teaspoon dried Italian seasoning herbs

Garlic Dijon Sauce

8 tablespoons butter, melted 1 stick or 1/2 cup
2 tablespoons honey
2 tablespoons dijon mustard
3 teaspoons minced garlic
salt and pepper, to taste I used about 1/8 teaspoon each
1 tablespoon fresh chopped dill


  1. Prepare four (4) 12×12 inch pieces of foil and set aside. Drizzle salmon with olive oil, rub over whole surface, then season with salt, pepper, and half of the Italian seasoning dried herbs. Repeat process with the shrimp.
  2. To make the sauce, stir together all ingredients in a bowl and set aside.
  3. Assemble foil packs by placing salmon in the middle, topped with 3-4 shrimp. Drizzle HALF of the sauce over the shrimp and salmon, RESERVE the other half for using later. Fold foil over the shrimp and salmon and pinch edges to seal closed so no juices leak.
  4. Grill foil packs over medium-high heat salmon-side down for 10 minutes, then flip and cook another 5 minutes or so until shrimp is opaque and salmon is cooked through and flaky or bake in for about 15-20 minutes at 400 degrees.
  5. Drizzle with the reserved sauce (you may need to microwave it for a few seconds first if the butter has cooled) and top with additional fresh chopped dill if desired and serve.