OVEN-FRIED CHICKEN-ON-A-STICK WITH VIDALIA-HONEY MUSTARD DIPPING SAUCE
Provided by Virginia Willis
Categories appetizer
Time 1h10m
Yield 16 skewers, or 8 servings
Number Of Ingredients 19
Steps:
- In a large bowl, combine the salt, 1 teaspoon of the paprika, 1/2 teaspoon of the onion powder, and 1/2 teaspoon of the garlic powder. Add the buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.
- Cut the chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer or the chicken will be too salty. If you can't cook it right at the 30-minute mark, remove the chicken from the marinade and refrigerate until ready to continue.)
- In a large shallow dish (a 9 by 13-inch baking dish works well), combine the bread crumbs, the remaining 1 teaspoon paprika, the remaining 1/2 teaspoon of onion powder, and the remaining 1/2 teaspoon of the garlic powder. Add the 2 tablespoons oil and toss well to coat. Whisk together the egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, then set an ovenproof rack on it. Coat the rack with nonstick cooking spray.
- Remove the chicken from the marinade, shaking off any excess, and thread onto sixteen 12-inch bamboo skewers, dividing the meat evenly, about 1 strip per skewer. Dip the chicken into the egg mixture, coating both sides. Place in the bread crumb mixture one skewer at a time, sprinkle with crumbs to cover, and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.
- Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes. Serve warm with the dipping sauce.
- Put the vinegar, onion, garlic, honey, and mustard in the bowl of a food processor fitted with the metal blade. Pulse until smooth. With the motor running, add the oil in a slow steady stream until thick and emulsified. Taste and adjust for seasoning with salt and pepper. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 204 calorie, Fat 6 grams, Carbohydrate 16 grams, Fiber 1 grams, Protein 20 grams
BAKED VIDALIA ONIONS
Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
VIDALIA ONION WITH HONEY MARINATED CHICKEN
Steps:
- Toss 6 chicken breast in a gallon sealed bag. Mix 1 1/2 cups dressing with 2 Tbsp. honey for marinade and add to bag. Marinate for at least 2 hours or overnight.
- Preheat grill or skillet. Add marinated chicken breast and start to grill.
- Mix the remainder of dressing and honey and brush onto chicken while cooking. Chicken should take approx 10-15 minutes, turning every 2.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MARINATED VIDALIA ONIONS
This recipe comes from The Onion Lovers cookbook. I make it quite often, the onions taste so delicious with this marinade.
Provided by Kittencalrecipezazz
Categories Onions
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients.
- Add onions and carrots to coat.
- Cover, and refrigerate 24 or more hours, stirring occasionally.
Nutrition Facts : Calories 757.4, Fat 54.7, SaturatedFat 7.1, Sodium 420.5, Carbohydrate 68.8, Fiber 3.2, Sugar 58.1, Protein 1.7
HONEY ROASTED VIDALIA ONIONS
The owner of the company I used to work at sent everyone a 5 lb box of Vidalia onions every year. This was included on a recipe brochure one year from the farm. I was surprised at how much I liked them, and they are healthy too.
Provided by karen
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Peel onions and cut in half crosswise.
- Place onions, cut sides down, in an 8 inch square baking dish, drizzle with water. Cover with foil and bake for 30 minutes.
- Combine honey and remaining ingredients.
- Turn onions over. Brush half of the honey mixture over the onions.
- Bake, uncovered, an additional 30 minutes or until tender, basting with remaining honey mixture after 15 minutes.
Nutrition Facts : Calories 122.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 320.5, Carbohydrate 24.9, Fiber 1.6, Sugar 20.6, Protein 1
VIDALIA ONION BAKE
The mild taste of Vidalias makes this casserole appealing to onion lovers and non-fans alike. It's an excellent accompaniment to beef, pork or chicken. -Katrina Stitt, Zephyrhills, Florida
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.
Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 506mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 5g fiber), Protein 10g protein.
MARINATED VIDALIA ONIONS
My husband, Raymond, and I grow a large crop of Vidalia onions with our son and daughter-in-law. So it's no wonder onions are always on my menu. Here a light dressing really complements the sweet onions.-Ruby Jean Bland, Glennville, Georgia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally.
Nutrition Facts :
VIDALIA ONION CHICKEN BAKE
Only 5 ingredients & fast to put together, this recipe uses Vidalia onion dressing purchased at the warehouse club, but you can find similar type dressing at your local supermarket. Note: Water-packed artichokes may be subbed for marinated. This recipe was created by Ursula Yanno and published in our local newspaper.
Provided by Princess Pea
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Pound chicken breasts to a uniform thickness.
- In a baking dish, place chicken in a single layer.
- Top chicken with dressing, artichoke hearts and olives.
- Sprinkle evenly with grated Parmesan cheese.
- Bake, uncovered, for 25 minutes or until cooked through.
Nutrition Facts : Calories 302.7, Fat 10, SaturatedFat 4.6, Cholesterol 103.1, Sodium 677.1, Carbohydrate 14.9, Fiber 4.5, Sugar 3.9, Protein 38.7
VIDALIA ONION MARINADE
Make and share this Vidalia Onion Marinade recipe from Food.com.
Provided by Chef Buggsy Mate
Categories Low Protein
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the vinegar, oil, brown sugar, onion, rosemary and pepper.
- Pour over desired meat and marinate in the refrigerator for 1-4 hours. Turn meat occasionally.
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