Unique Grilling Recipes Celebrate Vidalia® Onions

Capturing the Taste of Summer with a Fresh Staple

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Aug 07, 2014, 11:48 ET

VIDALIA, Ga., Aug. 7, 2014 /PRNewswire/ -- The Vidalia Onion Committee (VOC) is sharing new recipes that celebrate the season's freshest sweet Vidalia onions on the grill. And to get your pantry stocked and ready for grilling, the VOC is offering special savings with a coupon for $0.50 off 5 pounds or more of bagged or bulk Vidalia onions. Find the coupon at www.Facebook.com/vidaliaonions.

Hot Dog Sliders with Vidalia® Peach Salsa and Sweet Chili Mustard
Serves 2
Prep Time: 15 minutes, Cooking Time: 10 minutes

The Vidalia Onion Committee: Hot Dog Sliders with Vidalia(R) Peach Salsa and Sweet Chili Mustard Recipe (PRNewsFoto/Vidalia Onion Committee)

The Vidalia Onion Committee Logo (PRNewsFoto/Vidalia Onion Committe)

The Vidalia Onion Committee: Grilled Buffalo Chicken and Vidalia(R) Flatbread Salad Recipe (PRNewsFoto/Vidalia Onion Committee)

Ingredients:

1 small Vidalia onion, chopped
2 peaches, pitted and chopped
1 fresh red chili pepper, seeded and minced
1 tsp. lime juice
2 Tbsp. chopped cilantro
3 wieners
3 dinner or Hawaiian rolls
3 Tbsp. yellow mustard
1 Tbsp. honey
1 tsp. chili powder

Instructions:

Preheat grill to medium-high heat. In a medium bowl combine Vidalia onion, peaches, chili pepper, lime juice and cilantro.
In a small bowl combine mustard, honey and chili powder.
Cut each wiener in half widthwise to create 6 mini wieners. Split each mini wiener in half lengthwise, not cutting all the way through.
Grill wieners over direct heat, flipping occasionally, until browned, 9-12 minutes.
Split rolls through the middle but not all the way through. Spread each bun with 2 teaspoons of mustard mixture. Top with a wiener, split side up. Fill the split in the wiener with Vidalia Peach Salsa.

Grilled Buffalo Chicken and Vidalia® Flatbread Salad
Serves 2 for dinner, 4 as an appetizer
Prep Time: 15 minutes, Cooking Time: 20 minutes

Ingredients:

1 medium Vidalia onion
5 Tbsp. Buffalo Wing Sauce, divided
2 boneless skinless chicken breasts (1/2 lb. total)
2-9 inch naan breads or pre-baked pizza crust
1 tsp. olive oil
½ cup shredded cheddar cheese
4 cups salad greens
1 carrot, peeled and then shredded using a potato peeler
1 stalk celery, thinly sliced
4 Tbsp. ranch dressing

Instructions:

Preheat a grill to med-high heat. Trim ends and peel Vidalia onion and slice into three thick slices. Keep rings intact. Brush onion slices with 1 Tbsp. wing sauce.
Brush each chicken breast with 1 Tbsp. wing sauce.
Grill the three onion slices and chicken breasts until chicken is cooked through and onion slices are blackened, 12-15 minutes. Do not turn off grill.
Use the remaining 2 Tbsp.'s of wing sauce to brush chicken and onions again after cooking.
Oil one side flatbread with ½ tsp. of olive oil. Put flatbread oil-side-down on the grill.
Top with ¼ cup cheese. Grill until bottom is starting to brown and cheese is melted, 3-4 minutes.
Slice chicken into ½ inch slices. Separate onion slices into rings, top flatbread with salad greens, carrot, celery, ranch dressing, chicken and onion rings.

For even more recipes and tips, visit VidaliaOnion.org

Related Links
Official Website
Official Facebook Page

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Photo - http://photos.prnewswire.com/prnh/20140807/134462
Photo - http://photos.prnewswire.com/prnh/20140807/134461

SOURCE Vidalia Onion Committee