8 Family Friendly Meals

8 Family Friendly Meals to Cook and Eat Together

This month, have some fun in the kitchen cooking as a family and then enjoy the results around the table while sharing the meal together!

These 8 delicious family friendly meals are totally worth celebrating. All of them are creative, hearty, full of flavor, and simply perfect for sharing with those you love.


Creamy Pork & Apples Skillet Dinner

Creamy Pork & Apples Skillet Dinner from My Life Cookbook

Crustless Zucchini Bacon Quiche

Crustless Zucchini Bacon Quiche from Pass Me Some Tasty

Easy Chili Mac Skillet Dinner

Easy Chili Mac Skillet Dinner from Noshing with the Nolands

Turkey Meatloaf with Spinach and Kale

Turkey Meatloaf with Spinach and Kale from Erica Julson

Farmstand One Pot Wonder

Farmstand One Pot Wonder from Bless this Mess

Rainbow Veggie Pizza

Rainbow Veggie Pizza from MomDot

Steak Tips with Caramelized Onions

Steak Tips with Caramelized Onions from A Family Feast

Pozole Pork Hominy Soup

Pozole Pork Hominy Soup from Fake Food Free

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Dining In for Healthy Families with Aztec Pork

Sharing meals together is important, but it is not always easy. This is exactly why the National Onion Association is proud to support Family & Consumer Sciences Day, “Dining In” for Healthy Families on December 3rd. And, for the occasion we’re sharing our recipe for Aztec Pork, a flavor-filled, healthy dish the whole family can enjoy making and eating.

Family & Consumer Sciences Day (FCS) was chosen in part to honor the founder of the American Association of Family and Consumer Sciences, Ellen Swallow Richards. Her birthday was December 3rd.

From busimage001y farm families, to students, to working professionals, the members of the National Onion Association ask ‘all of you’ to join ‘all of us’ to make the commitment to “Dining In” by preparing and eating a healthy meal together on December 3rd.

Last year, over 127,000 families made the commitment to “Dine In”.  Why not sign up  your family, a group of friends, or your company and be one of the 200,000+ expected to participate this year.

So, what’s for dinner the first Saturday in December?  Aztec Pork, of course! Full of flavor, lean protein, and fresh fruit, Aztec Pork is easy to prepare and ready to eat in an hour.

Aztec Pork Recipe from the National Onion Association

Aztec Pork

Preparation time:  15 minutes
Cooking time:  45 minutes

Yield:  6 servings

2 pork tenderloins, about 3/4 pounds each
10 medium garlic cloves, cut into slivers
1 tablespoon chile powder
1 1/2 cups finely chopped mild onion
1 tablespoon vegetable oil
1 (8 ounce) can tomato sauce
1/4 cup water
2 tablespoons barbecue sauce
1/2 ounce unsweetened chocolate
Cinnamon and cumin, a few dashes of each
1/2 to 1 teaspoon Tabasco sauce

For serving:
Warmed corn tortillas
Steamed potatoes, such as red russet or fingerlings
Sliced papaya and banana

Preheat the oven to 350 degrees F.

Spike tenderloins on all sides with tip of knife to make pockets for garlic slivers. Push garlic into the holes. Place the pork on a baking sheet. Rub meat with chile powder. Roast for 45 minutes or until a meat thermometer registers 145 degrees F in the thickest part of each tenderloin.

Meanwhile, make the sauce. Sauté onion in skillet with oil until tender, about 6 minutes. Add tomato sauce, water, barbecue sauce, chocolate, cinnamon and cumin. Heat, stirring until chocolate melts. Add Tabasco to taste. Serve pork with sauce, accompanied with tortillas, potatoes and fruit.

Aztec Pork Recipe

Recipe provided by the National Onion Association. Images by Lori Rice for the National Onion Association.

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Winning Game Day Chili Recipes

These winning game day chili recipes

can’t be beat!

12 Winning Game Day Chili Recipes

There is a chill in the air and it’s about time for kick-off! Fall is the perfect season to enjoy onions in a favorite game day meal – chili!

Last week we shared our favorite Slow Cooker Chili. Since then, we’ve been searching high and low for more delicious game day chili recipes made with onions. Whether you want a warm bowl filled with beef, chicken, sausage, bean, or even pumpkin chili, these are a few of our favorites.

Stir up a pot and enjoy it with friends while cheering on your team!

12 Winning Game Day Chili Recipes

Easy One Pot Game Day Chili from Pass Me Some Tasty

Winning Chili Recipes with Onions

Slow Cooker Red Chili from Noble Pig

Game Day Chili Recipes

Three Bean Chili with Homemade Chili Seasoning from Taste As You Go

Food Smart Mom

Butternut Squash and Eggplant Beef Chili from Food Smart Mom

Game Day Chili Recipes

Pumpkin and Ground Beef Chili from Karista’s Kitchen

Chili Recipes

Crockpot Chicken Enchilada Chili from TastyThin

Game Day Chili Recipes

Chicken and Green Chile Verde Soup from Taste And See

Chorizo Chicken Chili | Game Day Chili Recipes

Chorizo Chicken Chili with Lime Cilantro Sour Cream from Mamagourmand

Game Day Chili RecipesLenny’s Homemade Chili from Chez Us

Turkey Chili | Game Day Chili Recipes

Turkey Chili with Salsa Verde from A Communal Table

Vegan Chili | Game Day Chili Recipes

Smoky Chipotle Vegan Chili with Cashew Cream from Salty Sweet Life

Vegan Pumpkin Black Bean Chili | Winning Game Day Chili Recipes

Vegan Pumpkin Black Bean Chili from Back to Her Roots


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Slow Cooker Chili

Fall is slow cooker chili season!

One of the best game day foods is a bowl full of warm chili. Of course we are big fans because it’s the type of meal that is even better when loaded with onions!

Slow Cooker Chili from the National Onion Association

This isn’t your average slow cooker chili recipe! We went all out for a delicious version that is rich and hearty with tender cubes of sirloin steak. The meat and beans are simmered in the slow cooker with plenty of chopped onion. Then, it gets a second hit of flavor with a generous sprinkle of diced onion just before being served with a little cilantro.

If you would rather have a vegetarian slow cooker chili, we have you covered. We’ve provided a variation for a chili that is equally as hearty and delicious without the meat.

Regardless of which version you choose, this chili is a simple game day dish that you can toss in the slow cooker first thing in the morning. It will be ready by afternoon kick-off. Eat it at a party you are hosting or take it along to your tailgate.

Slow Cooker Chili with Steak and Onions from the National Onion Association


Yield:  6 servings

Preparation time: 20 minutes, plus soaking the beans overnight
Cooking time:  7 to 9 hours

1 cup dried pinto beans, sorted and rinsed
1 cup dried red kidney beans, sorted and rinsed
1 1/2 pounds beef sirloin or pork loin, trimmed and cut into 3/4-inch cubes (about 3 1/2 cups)
1 pound yellow or white onions, coarsely chopped
1 red bell pepper, seeded and diced (about 1 1/3 cups)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 cups prepared salsa
5 cups water
1/2 to 1 teaspoon salt
For garnish:  diced onion, chopped cilantro

At least 6-8 hours (or overnight) before cooking:  Place dried beans in a bowl and cover with enough water to stand 2-inches above beans.  Soak 6-8 hours or overnight.

Drain beans, place in a 5 to 6-quart slow cooker. Add meat, onion, bell pepper, chili powder, cumin, salsa, and water. Cover with the lid. Turn on high setting for 7 to 9 hours, or until meat and beans are fork tender. Stir in the salt to taste.

Serve in bowls topped with diced onion, sour cream, and cilantro.

Vegetarian version: Omit the meat. Add 1 cup canned or frozen chopped and drained mild green chiles, 1/2 cup brown rice, and an additional 1 cup of water. Cook as directed above.


Images by Lori Rice for the National Onion Association


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8 Tasty Teriyaki Recipes

Need a dinner idea?

In the mood for something sweet and tangy?


Get ready because these delicious teriyaki recipes are going to tickle your taste buds!



Onions are a natural fit for the delicious tangy zip of teriyaki sauce. They can be simmered with the sauce for a bowl of chicken teriyaki with rice or slid onto a skewer of meat and veggies just before grilling. The options are endless and we are excited to share a few of our favorite teriyaki recipes that show off onions!

That’s not all. These creative recipes prove that teriyaki is a flavor that goes well with just about everything. We’re sharing twists on the classic chicken teriyaki, but also tips for stuffing your baked sweet potatoes! Whether you prefer chicken or fish, or if you want to make it a vegetarian meal, you will find a new favorite here.

From kabobs to spring rolls, let your mood guide you and try one of of these teriyaki recipes for dinner tonight!

Teriyaki Recipes | One Pot Teriyaki Chicken Recipe from Diethood

One Pot Easy Teriyaki Chicken Recipe from Diethood

Teriyaki Recipes | Chicken Teriyaki with Vegetables Recipe from I Knead to Eat

Chicken Teriyaki with Vegetables from I Knead to Eat

Teriyaki Recipes | Hawaiian Teriyaki Fish Burgers Recipe from The Busy Baker

Hawaiian Teriyaki Fish Burgers from The Busy Baker

Teriyaki Recipes | Chicken Teriyaki Meatball Skewers from The Cookie Rookie

Chicken Teriyaki Meatball Skewers from The Cookie Rookie

Teriyaki Recipes | Teriyaki Chicken Loaded Sweet Potatoes Recipe from Unicorns in the Kitchen

Teriyaki Chicken Loaded Sweet Potatoes from Unicorns in the Kitchen

Teriyaki Recipes | Teriyaki Veggie Spring Rolls Recipe from Veggie Primer

Teriyaki Veggie Spring Rolls from Veggie Primer

Teriyaki Recipes | Hawaiian Hot Dogs with Grilled Pineapple and Teriyaki Mayo from The Endless Meal

Hawaiian Hot Dogs with Grilled Pineapple and Teriyaki Mayo from The Endless Meal

Teriyaki Recipes | Sweet and Sour Chicken Teriyaki Stuffed Onions

Sweet and Sour Teriyaki Chicken Stuffed Onions from Onionista

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Sweet and Sour Teriyaki Chicken Stuffed Onions

Do you feel like your meal routine is in a rut?

Well, we have just what you need to break up with boring dinners!


~ Stuffed Onions ~

For this creative recipe, sweet and sour teriyaki chicken is served in edible onion cups.

Sweet and Sour Teriyaki Chicken Stuffed Onions | Onionista and The National Onion Association

If you’ve never served your meal in an onion we have great news. It is super simple! It only takes a few minutes to hollow out the onion half. Most of the work for this recipe is done in the oven.

The teriyaki stuffing provides a great way to use up leftover roasted chicken, but you can substitute pork or even shrimp. These teriyaki chicken stuffed onions can be served alone, or add some rice and a side salad.

Sweet and Sour Teriyaki Chicken Stuffed Onions | Onionista and The National Onion Association

Yield: 4 to 6 servings

Preparation time: 15 minutes
Cooking time: 50 minutes

3 large yellow onions
2 tablespoons butter, melted
1 teaspoon brown sugar
¼ teaspoon paprika
2 teaspoons vegetable oil
½ teaspoon minced ginger root
1 cup prepared sweet and sour sauce
1 cup cubed cooked chicken
¾ cup pineapple chunks*, drained and diced
½ cup diced green pepper
Mint sprigs for garnish

Preheat the oven to 375 degrees F.

Cut each onion in half and peel. Remove the center of the onion halves so that 3 to 4 layers remain and the onion half forms a cup. Reserve the center of the onions.

In a small dish, stir together melted butter with the brown sugar and paprika. Place the onion halves cut-side up in a baking dish. Rub the butter mixture over the onions. Cover the baking dish and bake for 25 to 30 minutes, until the onions start to become tender. Remove from the oven and set aside. Reduce the oven to 350 degrees F.

Mince the centers of the onions to make a ½ cup. Heat the oil in a medium skillet over medium-high. Add the 1/2 cup of onion and ginger. Cook for about 5 minutes, until the onions become transparent. Add the sweet and sour sauce, chicken, pineapple and green pepper. Cook for 1 minute, just until heated through.

Spoon an equal amount of the chicken filling into each of the onion halves. Bake uncovered for 20 more minutes, until all ingredients are heated and the onions are tender. Garnish with sprigs of mint before serving.

*Fresh pineapple, canned pineapple or thawed frozen pineapple may be used in this recipe.


Images by Lori Rice for the National Onion Association

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Grilled Vegetable Escalivada

Want to beat the summer heat?  We think seasonal grilled side dishes are the way to go and our Grilled Vegetable Escalivada is a perfect example! Not only is it easy to make, but the veggies are ready in minutes. If you are unfamiliar with escalivada, it is a Spanish dish of delicious vegetables grilled until sweet, smoky and tender.


As dishes go, Escalivada is simple to prepare and it goes well with anything you might be grilling whether its steaks, burgers, chicken or fish. Consider chopping up the vegetables to use as a taco filling or a topping for grilled pizzas.  Oh, and did we mention it’s great hot OR cold?!

Grilled Vegetable Escalivada

I recommend using two different varieties of onions in this escalivada. Not only does it add a sweet flavor that complements the other vegetables, it also adds color. A mix of red and yellow or red and white onions really creates a pretty platter when you display this side dish on the dinner table!

Yield: 4 to 6 servings

Preparation time:  15 minutes

Cooking time:  20 minutes



1/3 cup sherry wine vinegar

1/3 cup balsamic vinegar

1/3 cup olive oil

½ teaspoon salt

½ teaspoon ground black pepper


14 asparagus spears, thin

2 medium onions (1 red and 1 white or yellow), cut into thick wedges

6 yellow summer squash, halved lengthwise

1 eggplant cut into thick slices

1 green bell pepper cut into 6 wedges

1 red bell pepper cut into 6 wedges

1 yellow bell pepper cut into 6 wedges

Olive oil to brush vegetables


For Vinaigrette Dressing:  Whisk together all ingredients.  Makes about 1 cup.

For Vegetables:  If desired, grill grate may be covered with aluminum foil prior to heating.  Brush cut vegetables with olive oil and place onto grill 4 to 6 inches over medium ash covered coals.  Grill for 10 to 20 minutes, turning once half way through the cooking time.  Vegetables are done when tender and slightly charred.  To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.

Images by Lori Rice for the National Onion Association



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How to Build a Hot Dog Bar

Over the past few weeks we’ve shared our favorite onion-inspired condiments and now it’s time to bring them together to create your own hot dog or brat bar. Tip: The more toppings the better. If this means you need a knife and fork to eat your ultimate hot dog, we think that is perfectly okay! Get creative and load it up!


We’ve been hard at work (and play) perfecting the best toppings bar and these are a few tips for recreating it in your own backyard.


A hot dog or brat for everyone.

There is no reason you have to stick to grilling one kind of main course. Beef hot dogs, chicken hot dogs, vegetarian hot dogs, beer brats, Italian sausages and Polish sausages are just a few of the many varieties available. Give your guests something to choose from and start with a delicious base for building.


Be selective about buns.

When selecting hot dog and brat buns, pay attention to their size. Gourmet buns are pretty, but they may not be ideal if they swallow up your hot dog. It’s best to have a more even ratio of meat to bread with each bite. Choose a selection of white and whole wheat buns to please all of your guests.


Just add onions.

We’ve given you the recipes for a seasonal Grilled Sweet Onion and Corn Relish, a zesty Sweet Onion Salad and tangy spiced Pickled Red Onions, but don’t stop there. Finely diced red, white and yellow onions are essential for your table of toppings.


Get creative with ketchup.

Gourmet ketchup will be an unexpected surprise at the table. A few varieties you might discover are spicy or smoked ketchup, ketchup blended with lemon or lime, and ketchup with herbs and spices.


Serve more than yellow mustard.

A good mustard is essential when you are serving brats. Chances are someone will want standard yellow mustard, but add a few more to your table. Look for brown mustard, grainy mustard and mustard mixed with horseradish.


Cheese, please!

A sprinkle of shredded cheese is a tasty way to add even more flavor to your hot dogs. Shredded cheddar will add a pop of color to your table, but consider Colby jack, pepper jack or Mexican cotija cheese.


Pick out some pickles.

Sweet and dill pickle relishes are an essential topping, but make space for other types of pickles, too. Sliced dill, bread and butter, or sweet cocktail pickles can be used a toppings, while dill spears can be served alongside your creation.


Peppers of all kinds.

Banana pepper rings, jalapeno slices and sports peppers will add some heat to the offerings on your hot dog bar. Don’t forget about fresh peppers. Diced red and green bell pepper and minced fresh jalapenos will add a bit of crunch to each bite.


Don’t go without the kraut.

Sauerkraut complements all kinds of sausages. Look for fresh varieties in the refrigerator case at the supermarket. Some creative flavors include kraut made with dill, garlic and jalapenos.


Sneak in some extra veggies.

There is no limit to how creative you can get with your toppings bar. Finish things off with bowls of diced tomato, cucumber slices, shredded cabbage and chopped herbs.


It’s summer. Keep the food safe.

Make food safety a priority. Keep the hot dogs, brats and sausages hot by serving them in warming trays. Create a cold food service line by filling shallow tubs with ice and displaying toppings in bowls set over the ice to keep cold foods cold. As a general rule, foods should not be left out without refrigeration for longer than two hours. This time limit drops to one hour when the temperature is 90 degrees F or higher.


Put it all together.

Once you have your toppings selected, consider how you will be serving the food. If your guests will be moving along a buffet line to build their hot dogs, display the toppings in a logical way. Buns and meat at the start of the table followed with spreads and sauces. Then all of the toppings like onions, relishes and vegetables. End the line with peppers and pickles that are intended to be served on the side. If you are dining around a table together, place the toppings within easy reach of each guest. For large groups, consider making two bowls of each topping and placing one at each end of the table. Pass around the meat, buns, and any toppings as needed.


No matter what you choose to serve or how you serve it, this will be a fun and memorable event. Guests will enjoy building their own meals and you just might create a new Outdoors with Onions tradition to repeat year after year.



By Lori Rice for the National Onion Association/www.onions-usa.org

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Pickled Red Onion

Crisp and tangy, pickled red onions make the best topping for hot dogs, burgers, brats and tacos.

Large-Pickled-Red-Onion-IMG_1916 This recipe takes the classic condiment a step further by adding spices that give the onions a punch of unique flavor. When you top your dog, try combining them with diced raw red onion. The slight bite of the raw onion makes a tasty partner for the pickled onions. They are sure to be a favorite on your hot dog bar while also adding a pop of color to your spread of toppings. Be prepared for the hot dog you build to get some special attention because these pickled red onions are as pretty as they are delicious.


Yield:  6 to 8 servings

Preparation time:  20 minutes

Cooking time:  10 minutes


2 cups red wine vinegar*

2 cups water

½ cup sugar

½ teaspoon allspice berries

½ teaspoon whole black peppercorns

½ teaspoon whole cloves

2 bay leaves

2 cinnamon sticks

¼ teaspoon salt

2 medium red onions, sliced


In a large saucepan, combine the vinegar, water, sugar, allspice berries, peppercorns, cloves, bay leaves, cinnamon sticks and salt. Heat over medium-high and simmer 5 minutes to infuse the vinegar with the spices.

Toss the onions in the hot pickling liquid. Cook 1 more minute.

Pour the onions and liquid into a heat-safe bowl. If necessary, weight the onions with a heavy pan or plate to keep them submerged in the liquid. Let cool completely. Serve chilled or a room temperature.

*For the most vibrant flavor, use Cabernet Sauvignon vinegar.

Don’t forget to check out our other delicious topping ideas like Grilled Sweet Onion and Corn Relish and Sweet Onion Salad!

Tell us how onions make your summer cookouts even better! Join us Thursday, July 21st at 11:30 am PT/2:30 pm ET for the Outdoors with Onions Twitter Party. Just follow the hashtag #OnionsOutdoors.


Images by Lori Rice for the National Onion Association/www.onions-usa.org


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Sweet Onion Salad

This Sweet Onion Salad gives you the best of both worlds.  A delicious side dish on its own or a sweet and tangy topping for hot dogs and brats. 


We discovered this recipe from Carzalia Valley Produce and we have been hooked ever since. Originally a salad, we decided to use it as a sweet and tangy topping for hot dogs and brats. It turns out you can’t go wrong whether you enjoy it as a condiment or a side dish!

Rich in agricultural tradition, Carzalia Valley Produce dates back to 1918. The farm is located in the high desert of Southern New Mexico and it’s home to the Carzalia Sweet Onion. They aim to provide consumers with the sweetest onions possible, which happen to be ideal for salads and relishes.

In other words, you DO NOT want to pass up Carzalia Valley’s Sweet Onion Salad.

Hint:  We’re big fans when it’s piled on a grilled brat with a little spicy brown mustard!


Carzalia Valley’s Sweet Onion Salad

Yield:  10 to 12 servings

Preparation time:  20 minutes


3 lbs.  Carzalia Sweet onions

1 cup white vinegar

½ cup water

½ cup sugar

3 teaspoons dried dill weed

2 teaspoons salt


Peel and thinly slice onions and separate them into rings. Place the onions in a large bowl.

In a medium bowl, whisk together the vinegar, water, sugar, dill weed and salt. Pour the liquid over the onion rings. Stir well. Cover and refrigerate at least 5 hours before serving, stirring occasionally.


Don’t miss the Grilled Sweet Onion and Corn Relish to serve with this Sweet Onion Salad!

We want to know how you enjoy #OnionsOutdoors! Join us Thursday, July 21st at 11:30 am PT/2:30 pm ET for the Outdoors with Onions Twitter Party!


Recipe provided by the Carzalia Valley Produce/www.CarzaliaValley.com. Images by Lori Rice for the National Onion Association/www.onions-usa.


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