As the year draws to a close, a peek back through our analytics shows some of our most popular recipe posts. From jarred deliciousness to an easy air fryer venison meal, these foods will please any palette. Keep reading to see which recipes our readers came back for time and time again.
It’s that time of year. A lot of people automatically think pumpkins in the fall. Me? I think about green tomatoes. I am on a personal mission to try as many of the fried green tomato appetizers available in restaurants across the land as possible. When I’m home, and particularly about this time of year before the frost sets in, it’s fried green tomato time. Here’s a recipe I tried from dependable Paula Deen. Between Paula and the Pioneer Woman, you just can’t go wrong.
One thing I noticed about Paula’s recipe is this dictate: she instructs you to sprinkle salt on the sliced tomatoes to pull some of the moisture from them. Then, let them set for up to two hours. It seems to work, since mushy fried green tomatoes don’t have the right texture.
Click here to find out how to make these fried delicacies.
Are you looking for a quick and easy way to make the most delicious venison loin in your air fryer? Well, look no further. This recipe is a twist on a favorite, grilled London Broil dish, which has been made by my family for as long as I can remember. The recipe uses only simple ingredients, which are easy and inexpensive products that can be stored in your pantry or refrigerator for future use. These flavors translate well from beef to venison, and the marinade makes the venison fork-tender.
Click here for access to this simple recipe that makes a tender and tasty venison dinner.
You know how when you’re outdoors, everything tastes better? It happened to me again while on an upland bird hunt with Kansas Ringneck Classic president, Jim Millensifer. While there, I discovered the exquisite taste of green tomato relish after a particularly grueling morning of hunting the Sandhills of Nebraska. Jim’s wife, Laurie, is a great cook and canner, and he brought along a jar of her green tomato relish, aka chow chow. Jim combined this delectable condiment with deli turkey meat on a flour tortilla for a quick tailgate lunchtime meal.
We met to accomplish a Nebraska Upland Slam, which is a cool way to appeal to upland hunters and get them to contribute to Nebraska’s game agency’s coffers. During this quest, a hunter must shoot a sharp-tailed grouse, greater prairie-chicken, ring-necked pheasant and northern bobwhite quail in Nebraska. After proving success afield, that hunter will receive an official certificate and Nebraska Upland Slam pin. All hunters who complete the upland slam this season will be registered to win one of several prizes, courtesy of Pheasants Forever/Quail Forever. Let’s just say, out of the three of us, Jim was the only one to take home the slam prize.
Click here for the Chow Chow recipe.
The journey to this bread maker jam began earlier in the spring. I spent some time picking strawberries at a local strawberry field. The activity occurred in early May, when our weather was starting to warm up in the afternoons, but the mornings still allowed for enjoyment of the outdoors while wearing a sweatshirt. We picked our fill, and ate a bunch of the berries, too.
After making pies and eating strawberries on top of cereal and ice cream, the rest of the bounty was cleaned, topped and chopped in half – ready to be stored in the deep freezer. I weighed and placed berries into quart freezer bags by the pound.
Click here to see this original post and find out how to make this delicious and easy jam.
Check out our Cooking tab under our Lifestyle category for more wonderful recipes from Team WON and various featured partners. Happy cooking!
Jackie Baird Richardson is an interior designer, editor at The WON and avid junker. Watch for her design tips and occasional crafting ideas, bringing the outdoors indoors. View all posts by Jackie Richardson
