Type what you have

Ingredients

• ✓ pickled red onion
• flank steak
• black pepper
• cooking spray
• lime juice
• olive oil
• garlic
• salt
• corn tortilla
• scallion
• romaine lettuce
• red cabbage
• avocado

Instructions

1. 1 Sprinkle steak with pepper, pressing to adhere.
2. 2 Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
3. 3 Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil, and garlic and drizzle over steak; sprinkle with salt.
4. 4 Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
5. 5 Heat scallions on grill until lightly charred.
6. 6 Divide steak among tortillas. Top with romaine, red cabbage, avocado, and pickled red onions. Garnish with grilled scallion.

By Avocados from Mexico

Ingredients

• ✓ pickled red onion
• ground lamb
• garlic
• mint
• dill
• salt
• cumin
• paprika
• cinnamon
• cayenne pepper
• goat cheese
• brioche bun
• arugula
• garlic aioli

Instructions

1. 1 Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
2. 2 Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
3. 3 Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
4. 4 Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
5. 5 Serve burgers on buns with arugula, aioli, and pickled red onions.

By Bites With Applewhite

Ingredients

• ✓ pickled red onion
• potato nugget
• olive oil
• barbecue seasoning
• chicken thigh
• butter
• hot pepper sauce
• hot honey
• mexican-style cheese blend
• white mexican cheese sauce
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed baking sheet with cooking spray. Spread frozen tater tots in a single layer on prepared pan; drizzle lightly with about 1 tablespoon olive oil; season with about 1 tablespoon barbecue rub.
2. 2 Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions.
3. 3 Place chicken thighs and remaining 2 tablespoons olive oil in a large bowl. Season liberally with barbeque rub (about 1 tablespoon); toss to coat. Sear chicken in a non-stick skillet over high heat, turning occasionally, until deeply browned; reduce heat to medium.
4. 4 Meanwhile, melt butter in a small saucepan over medium-low heat; stir in hot sauce, hot honey, and season to taste with barbecue rub; bring to a simmer.
5. 5 Pour honey hot sauce over chicken in the skillet; increase heat to medium-high and cook chicken, basting constantly with the sauce, until chicken is fully cooked and coated with a shiny glaze, about 5 minutes. Chicken juices should run clear, and an instant-read thermometer inserted near the center should reach 165 degrees F (74 degrees C). Remove chicken to a cutting board; slice chicken into bite-sized pieces.
6. 6 Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds.
7. 7 Arrange tater tots on a serving platter (or assemble on the sheet pan). Top tots with chicken and any remaining sauce from the pan; sprinkle with shredded cheese. Use a kitchen torch to melt cheese. Drizzle on additional hot sauce to taste and queso blanco; garnish with pickled red onion and parsley.

By Chicageaux Culinary

Ingredients

• ✓ pickled red onion
• egg
• white vinegar
• vegetable oil
• all-purpose flour
• egg
• salt
• black pepper
• panko bread crumb
• green onion
• red pepper flake

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a saucepan with cold water and place over medium heat. Stir in vinegar and bring to a gentle, slow simmer. Working with one egg at a time, crack an egg into a ramekin or measuring cup for easier transfer.
3. 3 Stir the water vigorously to create a whirlpool effect. As the whirlpool is turning, drop the egg into the center of the water. Continue to stir gently, cooking until the egg white turns opaque.
4. 4 Using a slotted spoon, carefully remove the egg from the water and move to a paper towel-lined plate to drain. In a medium saucepan, heat oil to 375 degrees F (190 degrees C).
5. 5 Meanwhile, set up a dredging station with 3 separate bowls. To the first bowl, add the flour. Beat 2 eggs with salt and pepper in a second bowl. Add breadcrumbs to the third bowl.
6. 6 Carefully dip the cooled egg first into the flour, second into the egg mixture, and last into the breadcrumbs, coating egg on all sides at each station.
7. 7 Using a slotted spoon, carefully drop the egg into the hot oil and fry until golden brown, 2 to 3 minutes, being careful not to overcook. Drain on a paper-towel lined plate.
8. 8 Garnish with pickled red onions, green onions, and red pepper flakes. Serve immediately.

By Annie Campbell

Ingredients

• ✓ pickled red onion
• olive oil
• medium-grain white rice
• kosher salt
• black pepper
• cayenne pepper
• green onion
• dill
• mint leaves
• spinach
• water
• kosher salt
• lemon
• feta cheese
• hot chili flake
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
3. 3 Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
4. 4 Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
5. 5 Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
6. 6 Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

By John Mitzewich