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Jenny Nguyen-Wheatley

Jenny Nguyen-Wheatley

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    Catfish Parmesan

    Recipes

    Catfish Parmesan

    This is a simple recipe that will work with any white-fleshed fish—whether it’s catfish, walleye, bass, or something of the saltwater variety. Channel cats are big enough to make perfect fillets for a dish like this. Give the oven ample time to preheat before you transfer the fish. To make more...
    Lemongrass Venison and Vermicelli Salad

    Recipes

    Lemongrass Venison and Vermicelli Salad

    This Vietnamese-inspired salad is the perfect meal during hot summer months. It takes almost no time to pull the marinade and meat together the night before and works great with venison or beef. It’s also a good opportunity to take advantage of fresh produce available this time of year. A note on...
    Fried Venison Ravioli

    Recipes

    Fried Venison Ravioli

    While making homemade ravioli, my shortcut is using Chinese wonton wrappers. Although the dough might not feel and taste like the real thing, when coated and fried, these crispy and meaty bites will satisfy anyone. Wonton wrappers are thin and allow the venison filling to take center stage.
    Stinging Nettle and Artichoke Dip

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    Stinging Nettle and Artichoke Dip

    Stinging nettle is a wild “super food.” According to the Homestead Laboratory, its nutrient content rivals that of spinach with higher levels of vitamin A, protein, and calcium. I gather it in spring when the leaves and stems are tender. Wear gloves and use shears in the field to gather stinging...
    Trout Burgers

    Recipes

    Trout Burgers

    This trout burger recipe makes a great summer meal and it comes together in a snap. It's best to prepare with fish that are a half pound or bigger because smaller trout are a hassle to debone. Or, you can use salmon, char, or any flaky fish. Tender brioche buns and tangy curry-lime mayo complement...
    Morel Mushroom Pizza

    Recipes

    Morel Mushroom Pizza

    Pizza is a great way to highlight the earthy flavors of morel mushrooms. If you happen to stumble on other edible fungi, like pheasant backs, oysters, or shaggy manes, they'll also work. For the pesto sauce, I suggest selecting one that’s cut with spinach or kale, as too much basil can overpower the...
    Venison Runzas

    Recipes

    Venison Runzas

    Runzas are as Nebraskan as Cornhusker football. Also called bierocks, these delicious dough pockets are a regional favorite. They have both German and Russian roots and are typically filled with seasoned meat, cabbage or sauerkraut, and onions. I added cheese and took a few liberties on the spices...
    Venison Meatball Soup

    Recipes

    Venison Meatball Soup

    Sopa de albóndigas, or meatball soup, is a Mexican comfort food. Typically prepared with a combination of beef and pork, this recipe works great with venison, wild hog, bear, and even ground turkey. I grind venison with about 15% beef or pork fat to add richness to the meatballs. My husband’s mother...
    Venison and Noodles

    Recipes

    Venison and Noodles

    The combination of meat, starch, and gravy is a cornerstone of Midwestern cooking. For me, beef and noodles is as Nebraska a dish as it gets: tender, shredded meat suspended in thick gravy and hearty egg noodles. If that’s not enough, this already starchy dish is often served with mashed potatoes...
    Goose Gumbo

    Recipes

    Goose Gumbo

    Gumbo’s richness and depth can be attributed to dark roux—a chocolate-colored oil and flour mixture that gives many Creole dishes their signature flavor. The layers of earthiness and spice complement the intensity of waterfowl, whether it’s duck or goose. My recipe includes okra, which not only...