Just add onions — to chocolate chip cookies? Yes, we did!

Vidalia onions are so lovely and sweet, we just couldn’t resist trying this old chocolate chip cookie recipe that we found hanging out on a wall at Vidalia Onion Committee museum in Vidalia, Ga.

These Vidalia Onion and Georgia Pecan Chocolate Chip Cookies are best eaten right out of the oven.

Parents have been sneaking vegetables into foods for years. You probably didn’t know all those years ago when mom would serve some sweet zucchini bread that you were actually eating vegetables. Today, they even use cauliflower to make a pizza crust. Substituting apple sauce for the oil was ingenious too!

The idea of pairing The Onion — Nature’s Ninja — complete with its power-pack of nutrition and disease fighting skills — was just too tempting. See Video Here.


Now, you can infuse a little body boosting onion into cookies, of all things, to add more daily nutrition to your family’s desserts — probably without them even noticing.

The onions are noticeable to some and not so noticeable to others. In fact, it’s hard to detect them.

The recipe calls for a fine dice of the onion, so make sure you have a good, sharp knife. And do read the directions — you must rinse the onions in cold water before adding them to the dough. Since onions are mostly water, they will add quite a bit of moisture to the cookie, so they may take a little longer to fully bake the center.  The recipe below suggests adding dried cranberries to soak up that moisture.

This recipe does, however, demand to be eaten. In fact, these cookies are best served warm, shortly after leaving the oven. Leaving them for a day or so will bring out the onion flavor, which we don’t find offensive at all. We also tried freezing the cookies to see if they retained their fresh-baked taste. After a couple of days, the onion flavor came out a bit stronger, but still, it complemented the pecans and the chocolate chips more than anything.


This recipe also comes at a perfect time. Vidalia Onion season is upon us. The first shipments will go out April 22. So stock up on the chocolate chips and find yourself a good, sweet Vidalia onion and see how your family responds to this decadent treat.

Vidalia Onion and Georgia Pecan Chocolate Chip Cookies

Chocolate Chip Cookies with Onions
The sweetness of the Vidalia onion turns chocolate chip cookies into morsels of nutrition and flavor.


1 cup butter softened

½ cup sugar

1 cup brown sugar

2 eggs

1 ½ teaspoons vanilla

2 ¼ cup all purpose flour

1 tsp fine salt

1 tsp baking soda

12 oz semisweet chocolate chips

1 cup Georgia Pecans, chopped

1 cup Vidalia onion, diced small


Preheat oven to 375 degrees. Cream butter, add sugars and beat until light and fluffy. Add flour, salt and soda and mix until well blended. Stir in chocolate chips and pecans.

 Rinse the Vidalia onion with ice water and drain well. Fold the onions into the dough to blend. Drop dough by large spoonfuls on a parchment or wax-paper lined cookie sheet. Bake for 10-12 minutes or until lightly browned (add about a minute to time at high altitudes). Remove from oven and enjoy immediately.  

Note: These cookies are meant to be eaten warm; if you want to keep them past the day you make them, add some dried cranberries to the batter to absorb some of the moisture.

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Try these hushpuppies for your next fish fry

By Nikki Miller-Ka, Nik Snacks

There’s nothing like a Friday night fish fry with a big ol’ table full of whole fried fish, crab legs, scallops, oysters, pinto beans, cole slaw, macaroni and cheese, collard greens… need I go on? And a baskets of piping hot hushpuppies.

The National Onion Association takes pride in educating consumers about the multiple benefits of onions and promoting onions for their member growers. They are a resource for everyone who has ever encountered an onion. If you want to learn some cool, fun, unique facts about onions and where to find them, visit the website. While you get educated about onions, I’m going to educate you about these hushpuppies…

Calabash-style seafood is lightly breaded and fried and typically served buffet style.  The seafood is always accompanied by hushpuppies. Typically, cornmeal is used instead of flour to give the seafood a light coating.  The seafood is then fried in hot oil until it becomes golden brown. And crispy. And delicious. 

Calabash, North Carolina is where this style of seafood originated. Calabash has been known for its distinctive style of fried seafood since the 1940s, which has come to be known as “Calabash Style.”

Calabash-style buffets are common in many eastern Carolina coastal towns. As a kid, we’d vacation down in Myrtle Beach, South Carolina and we’d see restaurant after restaurant named “Calabash #10” or “Calabash #8” indicating the number of restaurants in succession in the area. These restaurants are literally a dime a dozen and #1 Is just as good as #38 (usually). For more information and where Calabash got it’s name, clickHERE.

For *my* hushpuppies, not only do I use cornmeal, I use stone-ground grits and self-rising flour to give the pups a boost in flavor, texture and optimum fluffyness in between the bits of tender diced onion. Any frying oil will do, but I have used vegetable oil, shortening and overall I prefer peanut oil to fry up these little guys.

Hushpuppies are small, deep fried morsels of cornmeal batter that are served with tartar sauce, ketchup or honey butter.

I spent over 30 years of my life, eating hushpuppies as part of our weekly fish night dinner. Typically, they’re made with yellow or white cornmeal, but the addition of grits gives texture and bite to an otherwise unremarkable piece of fried dough. Some put sugar in the batter. I don’t. Sugar caramelizes and makes the puppies dark and too sweet. If you feel compelled to add a little sweetness, I won’t judge. I promise.

My favorite part of the crispy, piping hot hushpuppy is always the little treat of diced onion inside. A dash of onion powder or garlic powder amps up the onion flavor. Chopped white onion is the best onion for the task of hiding inside these fried delights. Whenever I order hushpuppies at restaurants and they DO NOT have onion, I’m disappointed. It really is the best part.

Calabash Fish Fry Hushpuppies 

Yield: 14-16 hushpuppies


These hushpuppies come rife with diced onions and grits to make them extra special.

1/2 cup grits
1/2 cup yellow cornmeal
1/2 cup self-rising flour
2 eggs
1/2 cup milk
1 cup white onion, diced
1/4 tsp course sea salt
Shortening or peanut oil for deepfat frying

1. In a bowl combine the grits, flour and 1/4 teaspoon sea salt. Add the egg, milk and diced onion to the grits and flour. Stir together just until moist.

2. Heat the shortening or oil until it is hot and shimmering (375°F is ideal). Drop the batter by tablespoons into the deep hot fat. Alternatively, spoon batter into a plastic zip-top bag, seal it and snip one of the bottom corners of the bag with shears and use it like a piping bag to drop dollops of batter into the hot fat. Fry about 3 minutes or until golden brown, turning once.

3. Drain the hush puppies on paper towels and season with additional, to taste. Serve with honey butter, ketchup or tartar sauce. 

This blog was written by Nikki Miller-Ka, a chef and food blogger of Nik Snacks based in North Carolina.

Nikki Miller-Ka writes about her life as a professional chef, foodie, local and regional restaurant trends, food organizations, food producers and everything culinary on her blog, Nik Snacks. Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.  Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast.  She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Go to: http://www.niksnacksonline.com.

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Onions — Your Ally for Heart Health

Onions — what we like to call Nature’s Ninja — are prized not only for their flavorful addition to meals, but for their value-added health components. See video here.

Onions are high in vitamin C, a good source of fiber, and contain only 64 calories per 1 cup serving. In addition, onion bulbs have a unique combination of three families of compounds believed to have valuable effects on human health – fructans, flavonoids and organosulfur compounds.

Here are some excellent reasons to add onions to your meals to help keep your heart healthy this February and beyond:

— The organosulfur compounds are primarily responsible for the taste and smell of onions (and garlic). This compound has shown anti-inflammatory and anti-thrombotic activity, which means they may reduce the risk of blood clots associated with heart disease and stroke.

– The flavonoid quercetin is found in all onions. This flavonoid scavenges particles in the body known as free radicals which damage cell membranes. Studies have shown quercetin to protect against heart disease and several types of cancer with its antioxidant and anti-inflammatory activities.

– Tip: To reduce the pungency, sharpness or aftertaste of a raw onion, cut them the way you plan to use them place onions in a strainer or sieve. Run cold water through onions for at least a minute.

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Managing weight with planning and produce

One of the main obstacles to weight management is not taking the time to plan and prepare healthier meals. Research shows us when people are able to cook their own food and eat at home their diet is typically lower in calories and higher in nutrients. Also, adding more nutrient-rich, low calorie fruits and vegetables to meals is one of the easiest ways to help control calorie intake.

Try to set aside an hour or so at the beginning of each week to plan out your menus and create a shopping list. Make sure to add in at least 5 daily fruit and/or vegetable options to pump up the nutrition.

Most people find the dinner meal is the most difficult to execute, especially after a busy day at work and with other family obligations. To take the hassle out of this equation we’ve put together a 7-day family-friendly dinner menu to get you started. Each meal is approximately 500 calories based on the portions indicated and we’ve included 2 servings of fruits and/or veggies in each meal. Enjoy!

7-Day Family-Friendly Dinner Menu:

Day 1: – 4 oz. – Roasted Pork Tenderloin

– 1 small Baked Potato topped with 2 T. light sour cream

– 1 cup – Broccoli Florets, sautéed with 1 T. olive oil

Day 2: – 1 serving – Frittata with Onion, Tomato and Basil


– 1 – Whole Grain English Muffin w/ 1 t. soft olive oil spread

– 1 cup -Fresh Berries

Day 3: – 1 – 4 oz. lean Hamburger on Whole Grain Bun

– 1 serving – Gazpacho Salad


Day 4: – 1 serving – Cheese and Spinach Ravioli

– 1/2 cup – Veggie Pasta Sauce

– 2 cups – Tossed Green Salad with tomato and red onion; 2 T. Light Italian Dressing

– 1 cup – 1% Milk

Day 5: – 2 – Beef & Veggie Tacos

– 1/2 cup – Corn

– Sparkling Water with Lime

Day 6: – Garden Style Fish w/ Onions and Bell Peppers


– 3/4 cup – Instant Brown Rice

– 1/2 cup – Pineapple Tidbits

– 1 cup – 1% Milk

Day 7: – 4 oz. – Grilled Chicken Breast

– 1 Whole Grain Dinner Roll

– 1 serving – Grilled Vegetables w/ Balsamic Dressing


– 1 cup – Melon Chunks

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A little southern onion comfort food

Savory Onion Pie

By Nikki Miller-Ka, NikSnaks

I’ve taken all of the important and the subtle nuances of onions and layered them into this savory pie. It’s a cross between a classic southern tomato pie, a buttermilk pie and an onion tart. The caramelized onions start in a slow cooker with sherry and thyme (if you feel fancy). Overnight, the translucent petals of white, yellow, red and sweet onions melt, become bronzed and bathe in their own juices to produce a cohesive tangle of skins that are baked under a mayonnaise and Parmesan crust inside of a buttery pie shell and garnished with a little bit of fresh chopped chives. It’s super fantastic.

Onions are literally the foundation of most every savory dish. The classic mirepoix combo of onions, carrots and celery is the first thing culinary students around the planet begin their education and it continues on to how to slice, dice and add onions to everything. Raw diced onions garnishing a bowl of pinto beans is the comfort food of winter time blues while fried onion rings are always a treat at fast food establishments. 

I was inspired by a pie I had at a friend’s house. When I asked her for the recipe, I was surprised it was held together with just two eggs and a cup of Greek yogurt. Since I can never leave well enough alone, I went ahead to improve upon it. This pie literally has ALL OF THE ONIONS. They’re not cut with potatoes, loads of cheese, bacon or spicy peppers. It’s all onion, all of the time. A time-honored Southern-inspired pie, tomato pie, usually has a mayo and cheese crust and it’s baked until the center isn’t jiggly and the top is bubbly and brown. It’s a thing of beauty. 

BUT–The magic literally happens in the Crock Pot over the course of 5 hours or overnight. The beauty of this recipe is the same onions are also used to make the next recipe, Slow Cooker 5 Onion Soup (stay tuned for that gem).

Served with a fresh salad of mixed greens or kale, it’s the perfect light lunch or light dinner. 

Southern Savory Onion Pie 

Yield: 6-8 slices (per pie; 2 pies)

2 to 4 pounds white, yellow, red, and sweet onions, thinly sliced
3 Tablespoons cooking sherry

3/4 cup Greek yogurt
4 dashes hot pepper sauce (such as Cholula or Texas Pete)
2 eggs
salt and pepper, to taste
3 cups caramelized onions
1 pie shell
1 1/4 cups grated Parmesan or Gruyere cheese
3/4 cup mayonnaise
salt and freshly ground black pepper
3 Tablespoons fresh chives, chopped

1. Transfer all of the thinly sliced onions to the slow cooker — the slow cooker should be half to three-quarters full.

2. Cook for 5 hours on HIGH or 10 hours on LOW.

3. Stir occasionally, if possible — this will help them cook more evenly, but is not necessary.

4. After 5-10 hours, the onions will be golden-brown and soft, and they will have released a lot of liquid. Remove onions to a large bowl and let cool.

5. If you like onions with a deeper color, continue cooking for another 3 to 5 hours on LOW. Leave the lid ajar so the liquid can evaporate. Check every hour and stop cooking whenever the onions look and taste good.

6. Preheat oven to 375 degrees F.

7. In a large bowl, mix 3 cups of the cooled onions with yogurt, hot sauce, eggs and salt and pepper. Make sure all ingredients are well blended and then pour into 1 pie shell.

8. In a small bowl, mix grated cheese, mayonnaise, salt and pepper until well-blended. Spoon mixture on top of the onion mixture in the pie shell.

9. To prevent burning or over-browning the pie crust, cover the crust with aluminum foil. Bake in the preheated oven for 35 minutes.

10. Remove foil from the pie crust and bake for an additional 15 minutes, or until golden brown on top. Garnish with chives, if using. Let cool for a few minutes to settle before slicing.

Pie can be served hot, warm, or at room temperature.

This blog was written by Nikki Miller-Ka, a chef and food blogger of Nik Snacks based in North Carolina.

Nikki Miller-Ka writes about her life as a professional chef, foodie, local and regional restaurant trends, food organizations, food producers and everything culinary on her blog, Nik Snacks. Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.  Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast.  She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Go to: http://www.niksnacksonline.com.

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