lime juice Archives

Air Fryer Chicken Fajita Kebabs

What’s better than chicken fajitas? Chicken fajita kebabs made in the air fryer! It’s the easiest, fastest way to get chicken fajitas on the table. These skewers cook in just 8 minutes in the air fryer, and the chicken is juicy, while the peppers are slightly charred.

The air fryer may not be the first appliance you think of in the summer months, but it should be. It’s the best way to cook food quickly without heating up the house with the oven or standing over a hot grill. Just make sure you don’t over-crowd the air fryer basket – there are different sizes so the amount of batches you will need to cook the kebabs in will vary from air fryer to air fryer.

How do you make the kebabs?

So, the first thing you’ll want to do is make sure you have kebab skewers that fit inside your air fryer. Mini wooden skewers work really well. Soak them in water for at least 20 minutes first to reduce risk of catching fire in the air fryer.

I like to use chicken thighs because they are juicier and more flavorful but feel free to use chicken breast instead if you like.

Because traditional fajitas are usually made with peppers and onions, we chose to alternate chunks of chicken with onion and red and green bell peppers.

How should you serve chicken fajita kebabs?

It’s a fajita but it’s a kebab all at the same time. Really, does it get any better than that? I don’t think so. This means you can serve it as a fajita or as a kebab. Either way you choose, go as simple or as extravagant as you want with your toppings. I like to add creaminess with sour cream and a bit of spice and tang with salsa. Then I garnish with vegetables like chopped tomatoes and chopped cilantro to add some fresh flavor.

Air Fryer Chicken Fajita Kebabs

Contributor: Emily Dingmann

What’s better than chicken fajitas? Chicken fajita kebabs made in the air fryer! It’s the easiest, fastest way to get chicken fajitas on the table. These skewers cook in just 8 minutes in the air fryer, and the chicken is juicy, while the peppers are slightly charred.

Author: Emily Dingmann
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings 1x

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Ingredients

Scale

Kebabs

15–20 small wooden skewers
2 Tbsp. lime juice
1 Tbsp. olive oil
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. black pepper
1 lb. chicken thighs, skinless & boneless, cut into 2-inch pieces
1 white onion, cut into wedges
1 red pepper, cut into wedges
1 green pepper, cut into wedges
Flour tortillas, for serving

Toppings

Chopped tomato
Sour cream
Salsa
Chopped cilantro
Shredded cheese

Instructions

Soak wooden skewers in water for about 20 minutes.
In a medium bowl, mix together lime juice, olive oil, oregano, garlic powder, salt and black pepper. Add chicken and toss to coat. Set aside.
Grease air fryer basket with oil and preheat air fryer to 400°F for a few minutes to get it hot.
Thread chicken, peppers and onion onto skewers. Start with chicken then add onion and peppers. Repeat with remaining ingredients and skewers.
Spray finished skewers with cooking spray or use an oil sprayer like this.
Working in batches so you don’t crowd the air fryer, cook skewers at 400°F for 8 minutes, or until cooked through.
Repeat with remaining skewers.
Serve with flour tortillas and desired toppings.

You get all the flavor of Chicken Fajitas in a kebab with Air Fryer Chicken Fajita kebabs. – #TheCookful

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Classic Frozen Daiquiris

By Kelly Nardo

We’re showing you just how easy it is to make a classic frozen daiquiri at home. What’cha waiting for? It’ll be ready in no time.

Daiquiris originally come from Cuba and are a family of cocktails that include rum, citrus juice and sweetener. They became popular in the 1940s and have evolved over the years to include many variations ranging from the classic, a banana daiquiri (our favorite), this strawberry daiquiri and even an avocado daiquiri.

Most of the time you’ll see them blended with fruit but we’re keeping it super simple with this classic frozen daiquiri. All you need is rum, lime juice, simple syrup and ice. Use a high-powered blender (like this one) and this perfect summer drink comes together in under 5 minutes. You’ll feel like you’re strolling along the streets of Havana in no time.

If you’re not a rum person but want a classic summer cocktail, check out our Best Margarita Recipe or any of the drinks in our Frozen Cocktails series.

Classic Frozen Daiquiris

Contributor: Kelly Nardo

We’re showing you just how easy it is to make a classic frozen daiquiri at home. What’cha waiting for? It’ll be ready in no time.

Author: Kelly Nardo
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 drinks 1x

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Ingredients

Scale

4 cups ice
4 oz. white rum
1/4 cup lime juice
2 Tbsp. Simple Syrup
Lime wedges for garnish

Instructions

Put ice, rum, lime juice and simple syrup into a blender.
Pulse first and then blend until combined and a slushy consistency forms.
Pour into 2 glasses and garnish with lime wedges.

This Classic Frozen Daiquiri is refreshing on a hot summer day. – #TheCOOKful

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Strawberry Mojitos

By Emily Dingmann

Ahhhhh, mojitos. What’s not to love? Lime, mint, a bit of sparkle. We’re kicking it up with Strawberry Mojitos.

Mojitos have been considered the official drink of summer for quite some time – the 16th century to be exact. In addition to its historic Cuban roots, the mojito is routinely touted as one of Ernest Hemingway’s favorite drinks. It’s debatable, but we wouldn’t doubt it.

And now we’re giving the classic mojito our own twist with Strawberry Simple Syrup. A strawberry mojito may sound really involved, but it’s quite simple to make. The simple syrup lends a subtle sweetness and lots of fresh strawberry flavor to the cocktail.

Gently muddle the mint (there is no need to shred the mint, it just needs to be lightly bruised to release the oils) and then shake with fresh lime juice, strawberry simple syrup, white rum and ice. Stir in the soda water at the end (we learned this the hard way – do NOT shake the soda water!) and garnish with some fresh mint. Sip. Repeat. Ahhhh, Strawberry Mojitos.

Strawberry Mojitos

Contributor: Emily Dingmann

Ahhhhh, mojitos. What’s not to love? Lime, mint, a bit of sparkle. We’re kicking it up with Strawberry Mojitos.

Author: Emily Dingmann
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 1 serving 1x

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Ingredients

Scale

6–8 mint leaves
1 oz. fresh lime juice
1 and 1/4 oz. Strawberry Simple Syrup
2 oz. white rum
1 oz. soda water
Mint leaves for garnish

Instructions

In a cocktail shaker, muddle mint leaves. Add lime juice, simple syrup, rum and 3-4 ice cubes. Shake for about 15-20 seconds and stir in soda water. Pour into a highball filled with ice. Garnish with mint leaves.

You might never want a classic mojito again once you try a Strawberry Mojito. – #TheCOOKful

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Slow Cooker Chicken Burrito Bowls

By Meghan Bassett

Bye-bye Chipotle. Time to make Chicken Burrito Bowls with the slow cooker.

Mexican food always inspires me to get in a better mood, so I’ve been really excited during our slow cooker chicken dinner series. Did you see those slow cooker carnitas? And those slow cooker fajitas? Oh my. This inspiration is something we seriously need in life, which is why I’m throwing my hat in the ring with these copycat Chipotle Chicken Burrito Bowls, done in the slow cooker. Bam!

This is a whole new level of delicious meal prep. Yes, you can totally prep this meal ahead of time. Make the chicken on a Sunday afternoon, then assemble the slow cooker chicken burrito bowls for the week. The key is to keep the cold ingredients (i.e. sour cream and salsa) on the side so you can warm up the bowls and top them when you’re ready to eat.

The entire meal is pretty darn easy to pull together. The flavorful, tender chicken is made in the slow cooker and with the chicken stock, tomato juices and spices it cooks in, it is oh-so easy to shred when you take it out. It’s that melt-in-your-mouth tender chicken that you attribute to Chipotle except with even MORE flavor.

The rest of the recipe takes about 5 minutes to assemble and there you go. You have lunches or dinner made ahead with very little work. Packaging each serving in its own container also makes it handy to top each bowl the way family members will enjoy it without going to a lot of work.

However, that’s only if you feel like sharing. I guarantee after one bite of these explosive flavors you’ll want to keep the recipe to yourself.

Slow Cooker Burrito Bowl

Contributor: Meghan Bassett

Bye-bye Chipotle. Time to make Chicken Burrito Bowls with the slow cooker.

Author: Meghan Bassett
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 4-6 servings 1x

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Ingredients

Scale

Slow Cooker Chicken:

3 lbs. boneless, skinless chicken breasts or thighs or a mixture
1/2 cup chicken stock
1 (14.5 oz.) can diced tomatoes with juice
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin powder
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper

Cilantro Rice:

2 cups cooked rice
1 and 1/2 tsp. lime juice
1 tsp. freshly chopped cilantro

Burrito Bowls:

1 cup black beans, drained
1 avocado, peeled, pitted and sliced
1 cup pico de gallo
2/3 cup shredded Mexican style cheese
Optional toppings: Hot salsa, sour cream, freshly chopped cilantro

Instructions

In the insert of a slow cooker, add chicken, chicken stock, can of diced tomatoes, garlic powder, chili powder, onion powder, cumin powder, cayenne pepper, salt and pepper. Stir to combine.
Cook on high for 3 to 4 hours. Transfer chicken from the slow cooker to a bowl. Shred the meat using two forks. Set aside.
To make the rice, stir together warmed up cooked rice with lime juice and cilantro. Set aside.
To assemble the bowls, start with a base of cilantro lime rice. Top with shredded chicken, black beans, pico de gallo, Mexican style cheese and avocado. Serve with hot salsa, sour cream and additional freshly chopped cilantro.

Go to Chipotle without me. I can make my burrito bowl at home. #thecookful

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Slow Cooker Chicken Carnitas

By Sam Ellis

Now tacos for dinner are even easier. Make chicken carnitas in the slow cooker and spend only minutes assembling dinner.

These Slow Cooker Chicken Carnitas are guaranteed to be your family’s next go-to meal for future taco nights. Each bite will leave you craving more. Even though traditional carnitas are made with pork, the low and slow method of making carnitas in the slow cooker (we really like this slow cooker) makes the chicken just as flavorful.

The citrus juice paired with savory spices give the broth a great base. Once the chicken is done cooking, save the broth to drizzle over the tacos, infusing even more flavor into the chicken.

You can totally make up some basic shredded chicken in the slow cooker to put into pasta dishes and on salads, all kinds of things. It’s such a great ingredient to have on hand. However, when I want Mexican, I want some shredded chicken with crunch. I want chicken carnitas!

The key to adding a satisfying crunch to slow cooker chicken carnitas is using the broiler for the final step. Set an oven rack to just below the broiler. I adjusted it to about 6 inches away and turned the broiler on just before I transferred the chicken from the slow cooker to a cookie sheet (I use a 17×11 inch cookie sheet, like this one), which gave the broiler enough time to warm up.

To get an even crunch to the chicken, you’ll have to stir the chicken occasionally and put it back in the oven. Drizzle a little of the broth over it each time to avoid drying it out too much. No one likes dry chicken. Pick off any burnt pieces and continue until you get your desired crunch. I found that it was a longer first cycle and two more shorter cycles that led to perfection. Finish with a little more broth and you’re ready to go!

Slow Cooker Chicken Carnitas

Contributor: Sam Ellis

Now tacos for dinner are even easier. Make chicken carnitas in the slow cooker and spend only minutes assembling dinner.

Author: Sam Ellis
Prep Time: 5 minutes
Cook Time: 4-6 hours
Total Time: 4-6 hours 5 minutes
Yield: 6 servings 1x

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Ingredients

Scale

1 and 1/2 lbs. boneless skinless chicken breasts or thighs or a mixture of both
1/2 onion, diced
1 cup chicken broth
2 limes, juiced
1/4 cup orange juice
1 and 1/2 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. oregano
2 bay leaves
1 tsp. salt
1 tsp. pepper

Instructions

Combine all ingredients in a slow cooker. Cook on high for 4 hours or low for 6-7 hours.
With 30 minutes left, remove the chicken and shred with forks. Remove the bay leaves. Place chicken back in the slow cooker for the remaining 30 minutes.
Move an oven rack to 6 inches below the broiler. Set broiler to high. Using a slotted spoon, remove the chicken and place it on a cookie sheet.
Place chicken under broiler for 5 minutes. Remove from under broiler, spoon 1/4 cup of broth from slow cooker onto chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Repeat until chicken has a nice crunch in many places. If it burns in small spots, break off the burnt bits and discard.

Taco Tuesday? How about Taco Any Day with these slow cooker carnitas! #thecookful

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Slow Cooker White Chicken Chili

By Sam Ellis

Summer’s over but autumn offers so much to get excited about – like warming up with a bowl of savory slow cooker white chicken chili.

Slow Cooker White Chicken Chili sounds like it’d be a bland, flavorless dish. A lack of color doesn’t mean a lack of flavor though. It’s one of the most flavorful chilis I’ve ever had and it will be a popular dish during cold months. It’s also hearty and makes enough for a crowd.

Let’s talk about these flavors. There are layers and layers which make it more delicious the longer it sits. The flavors also build with each bite which is one of my favorite qualities in a dish.

You’ve got poblano peppers that hold up perfectly in a slow cooker (we really like this slow cooker) with their thick skins, and green chiles that give off a little heat. The onions and garlic are the aromatics with cumin, oregano and coriander added for some warming spice.

My favorite part of the chili might be the smoked paprika. It gives it an earthy and smoky (obviously) flavor that ties it all in. If you’re looking for more heat, I suggest topping it with some jarred jalapeños. You can also serve it with shredded cheese, sour cream and avocados to cool it right back down.

Be ready to break out this recipe again and again once you’ve tried it. And if you’re making dinner for a crowd, prep will be a breeze when you pair your slow cooker chicken chili with Grilled Cheese for a Crowd.

Slow Cooker White Chicken Chili

Contributor: Sam Ellis

Summer’s over but autumn offers so much to get excited about – like warming up with a bowl of savory slow cooker white chicken chili.

Author: Sam Ellis
Prep Time: 5 minutes
Cook Time: 4-6 hours
Total Time: 4-6 hours 5 minutes
Yield: 6-8 servings 1x

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Ingredients

Scale

1 and 1/2 lbs. boneless, skinless chicken breasts or thighs
1/2 onion, diced
2 cloves garlic, minced
4 cups low or no-sodium chicken stock
2 poblano peppers, seeded and diced
1 (4.5 oz.) can chopped green chiles
1 tsp. cumin
1 tsp. oregano
1/2 tsp. coriander
1/2 tsp. smoked paprika
2 Tbsp. lime juice
1/2 tsp. salt
1/4 tsp. pepper
2 (15.5 oz.) cans cannellini beans, drained and rinsed
1 (15.25 oz.) can whole kernel corn, drained

Instructions

Combine all ingredients except cannellini beans and corn in a slow cooker.
Cook on high for 4 hours or low for 6-7 hours.
With 30 minutes left, remove the chicken and shred with forks.
Add chicken back to slow cooker along with cannellini beans and corn.
Stir. Cover for remaining 30 minutes. Serve warm.

Feelin’ Chilly? Warm up with white chili! #thecookful

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Grilled Thai Wings

By Stephanie Manley

Keep the heat out of the kitchen but bring it into your mouth with these grilled Thai wings.

Have you wondered if you could grill chicken wings? Well, grilled wings taste just fantastic and they take only a tiny bit of prep. During the summer, I prefer to cook wings outside as often as I can. It keeps me from heating up the kitchen, and the smoke from the grill adds the perfect touch to hot wings.

The sauce I’ve put on the wings today is just the perfect thing for summertime too. It’s got some sour and some heat.

You can see a whole photo-tutorial on how to grill wings over here. But quickly, here’s my version.

Grilled wings require only a small amount of prep: You may need to cut the chicken, and you can marinate it, but when you grill wings you don’t need to par-cook them the way you do with baked wings. I find that about 20 to 25 minutes on a grill at around 350ºF is sufficient to cook the chicken properly. This is a medium temperature. If you cook at a higher temperature, you may get flare ups, and the chicken may burn on the outside and not cook on the inside. Note that the cooking times can vary on the size of the wings.

I typically cook my wings on a gas grill. So I simply light the grill and let it come up to the proper temperature. When I put the wings on, I close the lid, and about halfway through the cooking process, I open the lid, flip the chicken over, and then I begin to monitor it, so it doesn’t overcook. You may want to use a meat thermometer to make sure you cook the wings to the proper temperature. Pierce the chicken at the thickest part of the meat and then make sure it reaches 165° F. You can remove the chicken when it hits 160° F and then cover it with foil. It will continue to rise in temperature to 165° F.

Grilled Thai Wings

Contributor: Stephanie Manley

Keep the heat out of the kitchen but bring it into your mouth with these grilled Thai wings.

Author: Stephanie Manley
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 6 servings 1x

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Ingredients

Scale

2 pounds whole chicken wings
1/4 cup chili sauce (like this)
1/4 cup hot chili sauce, Sriracha recommended
1/4 cup soy sauce
2 Tbsp. fish sauce
2 Tbsp. lime juice
1 Tbsp. chopped garlic
2 tsp. ginger paste or chopped ginger
Cilantro, for garnish
Lime wedges, for garnish

Instructions

Cut the wings into drumettes and flappers. Save the wing tips for stock preparation or discard them.
In a small bowl combine the chili sauce, hot chili sauce, soy sauce, fish sauce, lime juice, garlic and ginger. Stir to blend the sauce. Pour sauce over wings. If desired, you can allow the chicken to marinade in the sauce for about 30 minutes before cooking.
Preheat grill to 350°F. Drain wings on a wire rack when they are removed from the marinade. Removing excess marinade will help prevent flare-ups.
Place chicken on the hot grill, cook for about 15 minutes, turn over chicken, and cook for another 10 minutes. Monitor it carefully after about the first 10 minutes to make sure it isn’t burning underneath. Serve with cilantro and lime wedges if desired.

Keep the heat in your mouth, not in your kitchen, with Grilled Thai Wings #thecookful

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This post originally appeared in January, 2016 and was revised and republished in February, 2017.

Crispy Indian Dry Wings with Yogurt Dipping Sauce

By Christine Pittman

How can super-crispy chicken wings get any better? Give ’em a dusting of Indian spice and dunk ’em in a tangy yogurt sauce. BOOM!

O.K., so we already told you how to make wings in the oven that have crazy crispy skin. Really, you’d swear they’d been deep fried. That kind of crispy. Now that you know how to do it, let’s add some extra flavor to the mix.

This is a seriously great wing recipe. You bake the wings like we told you to. Then when they come out you spatter them with lime juice, sprinkle with a curry-powder-based seasoning then sink them into a simple yogurt sauce. Too good. Enjoy!

Crispy Indian Dry Wings with Yogurt Dipping Sauce

Contributor: Christine Pittman

How can super-crispy chicken wings get any better? Give ’em a dusting of Indian spice and dunk ’em in a tangy yogurt sauce. BOOM!

Author: Christine Pittman
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 3-4 servings 1x

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Ingredients

Scale

20 par-cooked chicken wings (learn how to par-cook them here)

YOGURT DIP

1 cup Greek yogurt
2 Tbsp. chopped cilantro
2 garlic cloves, minced
1/4 tsp. salt
1/8 tsp. pepper

DRY RUB

2 tsp. curry powder
1 tsp. cumin
1/4 tsp ground ginger
1/2 tsp. cayenne
1/2 tsp. salt

1 Tbsp. lime juice

Instructions

Preheat oven to 425º F. Bake wings on a rack on a pan until crisp and brown, 40-50 minutes.
Meanwhile, make yogurt dip by combining Greek yogurt, cilantro, garlic, salt and pepper. Refrigerate.
Make dry rub by mixing together curry powder, cumin, ginger, cayenne and salt in a bowl.
While wings are still on the rack, sprinkle with lime juice. Then sprinkle with dry rub. It’s fine if some rub drops onto the pan. Serve with yogurt sauce for dipping.

Wings just got better. With an Indian dry rub and yogurt sauce. Boom! #thecookful

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This post originally appeared in January, 2016 and was revised and republished in February, 2017.

Banh Mì Tacos with Vidalia Onion Slaw

By Christine Pittman

Turn this Vietnamese classic into a fusion dish filled with flavor. We added corn tortillas and topped with a Vidalia onion slaw. This series is sponsored by the Vidalia Onion Committee. Vidalia Onions are America’s Favorite Sweet Onion, but you can only get them for a limited time each year! Learn more about the hard-working Georgia growers who bring these onions to life and what makes Vidalias so special at www.vidaliaonion.org.

A Banh Mì is a Vietnamese sandwich served in a baguette. It’s kind of a Vietnamese-French fusion thing that originated in Vietnam. We’ve added more fusion here by serving it in a taco.

The Banh Mì Tacos are an easy summer grilling recipe. They’re perfect for a grill out with neighbors and friends. Oh wait, did somebody mention tailgating? You’ve got it!

First you make a mixture of maple syrup, soy sauce and Dijon mustard. Half of that goes onto skewers of sliced pork tenderloin. The other half gets a blast of cider vinegar and is used as a quick pickle dressing for slices of carrots, cucumber and sweet Vidalia onions. That’s one of the things I love about Vidalia onions, they’re already so sweet then a quick dip in the pickle dressing makes them almost like candy.

After you get your veggies soaking in the quick-pickle liquid, grill the pork skewers and your corn tortillas.

To serve there’s a really fast and friendly garlic-lime mayonnaise that you spread onto the tortillas. Top it with your grilled pork skewers and your Vidalia onion and veggie slaw (drain the liquid off first!).

Banh Mì Tacos with Vidalia Onion Slaw

Contributor: Christine Pittman

Turn this Vietnamese classic into a fusion dish filled with flavor. We added corn tortillas and topped with a Vidalia onion slaw.

Author: Christine Pittman
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

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Ingredients

Scale

1 pork tenderloin (approx. 1 and 1/4 lb.), silverskin trimmed off
1/4 cup maple syrup
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 small Vidalia onions, sliced thinly
3 medium carrots, grated
1/2 of an English cucumber, julienned
8 corn tortillas (6” diameter)
2 Tbsp. olive oil
1/2 cup mayonnaise
2 cloves garlic, minced
1 tsp. lime juice
Salt to taste

Instructions

Preheat a grill to medium-high heat.
Cut the pork tenderloin in half width-wise. Cut each half into 8 equal lengthwise strips. Thread each strip onto a skewer and lay them in a single layer on a plate.
Make a marinade by combining the maple syrup, soy sauce and Dijon mustard. Pour half over the pork, turning to coat. Use the remaining marinade to make a slaw by stirring in the vinegar, Vidalia onions, carrots and cucumber. Refrigerate.
Grill the pork over direct heat flipping it over once or twice until cooked through, 7-10 minutes. While the pork cooks, combine the mayonnaise, garlic, lime and a pinch or two of salt. Remove pork from grill and cover with foil to keep warm.
Brush both sides of the corn tortillas lightly with the olive oil. Grill each side of the tortillas over direct heat just to warm through and until slightly browned, 1 minute per side. Stack tortillas on a plate and cover with foil to keep warm.
Assemble tacos by spreading each tortilla with the mayonnaise mixture, adding a pork skewer and then some of the Vidalia onion slaw. Remove skewer before eating.

Notes

Photo courtesy of the Vidalia Onion Committee.

Fusion cuisine at its finest! Banh Mì Tacos with Vidalia Onion Slaw #TheCookful

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Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.

Hot Dog Sliders Topped with Peach and Vidalia Salsa

By Lyndsay Burginger

Sliders are the best. Why? Because you can eat so many of them without feeling guilty! Topped with a peach and Vidalia salsa, these sliders will slide into your next BBQ. This series is sponsored by the Vidalia Onion Committee. Vidalia Onions are America’s Favorite Sweet Onion, but you can only get them for a limited time each year! Learn more about the hard-working Georgia growers who bring these onions to life and what makes Vidalias so special at www.vidaliaonion.org.

Summer grilling season is still hot, hot, hot!

And what better way to celebrate a summer BBQ than with seasonal favorites of mine: Vidalia onions and Georgia peaches.

These hot dogs are seriously good. I do them as sliders for no other reason than that they’re cute. Oh, and because it lets me justify eating more than one.

First, make a quick hot dog topping out of peaches, Vidalia onions, red chili, lime and cilantro. Cut your wieners in half (so you have two mini-wieners where before you had only one) and grill them. While they’re grilling, you get ready to become Hot Dog Champion of the World by making another hot dog topping: mustard mixed with honey and chili powder. Nathan’s better watch out.

When the wieners are nearly ready, split open some dinner rolls and spread on the honey mustard. Then top with wieners and the Vidalia onion and peach salsa.

Hot Dog Sliders Topped with Peach and Vidalia Salsa

Contributor: Lyndsay Burginger

Sliders are the best. Why? Because you can eat so many of them without feeling guilty! Topped with a peach and Vidalia salsa, these sliders will slide into your next BBQ.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x

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Ingredients

Scale

1 small Vidalia onion, chopped
2 peaches, pitted and chopped into 1/4 inch cubes
1 fresh red chili pepper, seeded and then minced
2 Tbsp. chopped cilantro
1 tsp. lime juice
3 wieners
3 dinner rolls
3 Tbsp. yellow mustard
1 Tbsp. honey
1 tsp. chili powder

Instructions

Preheat a 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.
Use a knife to split each wiener open lengthwise but do not cut all the way through. Cut each wiener in half widthwise to create 6 mini wieners.
Grill wieners over direct heat, flipping occasionally, until browned and starting to blacken at the edges, 9-12 minutes.
While wieners cook, make the mini hot dog buns: Set a dinner roll on a cutting board top-side-up. Cut it in half starting with knife on top of the bun and cutting down all the way through the bun. Lay each half cut-side-up and split through the middle, but do not cut all the way through, thus creating a mini split hot dog bun. Repeat with remaining buns.
Spread each bun with 2 teaspoons of the mustard mixture. Top with a wiener, split side up. Fill the split in the wiener with the Vidalia Peach Salsa.

Notes

Recipe by Christine Pittman. Photo courtesy of the Vidalia Onion Committee.

Sliders are the best. Why? Because you can eat so many of them without feeling guilty! #TheCookful

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What’s better than chicken fajitas? Chicken fajita kebabs made in the air fryer! It’s the easiest, fastest way to get chicken fajitas on the table. These skewers cook in just 8 minutes in the air fryer, and the chicken is juicy, while the peppers are slightly charred.

How do you make the kebabs?

How should you serve chicken fajita kebabs?

Ingredients

Instructions

We’re showing you just how easy it is to make a classic frozen daiquiri at home. What’cha waiting for? It’ll be ready in no time.

Ingredients

Instructions

Ahhhhh, mojitos. What’s not to love? Lime, mint, a bit of sparkle. We’re kicking it up with Strawberry Mojitos.

Ingredients

Instructions

Bye-bye Chipotle. Time to make Chicken Burrito Bowls with the slow cooker.

Ingredients

Instructions

Now tacos for dinner are even easier. Make chicken carnitas in the slow cooker and spend only minutes assembling dinner.

Ingredients

Instructions

Summer’s over but autumn offers so much to get excited about – like warming up with a bowl of savory slow cooker white chicken chili.

Ingredients

Instructions

Keep the heat out of the kitchen but bring it into your mouth with these grilled Thai wings.

Ingredients

Instructions

This post originally appeared in January, 2016 and was revised and republished in February, 2017.

How can super-crispy chicken wings get any better? Give ’em a dusting of Indian spice and dunk ’em in a tangy yogurt sauce. BOOM!

Ingredients

YOGURT DIP

DRY RUB

Instructions

This post originally appeared in January, 2016 and was revised and republished in February, 2017.

Ingredients

Instructions

Notes

Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.

Ingredients

Instructions

Notes

Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.

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Christine Pittman