Best side dishes for a honeybaked ham?!
Answers: As the holiday approaches I find myself at a loss for a third side dish to acompany my HoneyBaked Ham and sweet potato/marshmellow and coconut fritters (Godbless Paula Dean for that one). I like to serve at least two side dishes with an entree, but can't think of anything else that would complement the sweet of the ham and the potatos. Please don't suggest breads or biscuits as those don't count as a side dish and I'm already making buttermilk biscuits. Thanks in advanced for all the suggestions!!
a simple vegg might balance out your meal. perhaps less heavy sauteed greenbeans (instead of green bean cass.) savory mashed cauliflower with cheddar cheese and bacon topping can counter the super sweet potatoes. just to name a few
mac'n cheese
try greenbean casserole.
I love Creamy Garlic Mashed Potatoes, Green Bean Casserole, and Fresh Baked Rolls those always go great with it...plus they are all fairly easy to make
green bean casserole, corn, apple stuffing, salad, mac n' cheese...apple stuffing is bomb=]
sauteed pineapple slices
We are having steamed carrots, mashed potatoes/gravy and brussel sprouts with a garlic butter sauce.
The brussel sprouts will cut the sweet of the other dishes while complimenting in flavor and color. Think about it, cabbage and potatoes always serve well together! These are just variations!
Happy Holidays! Hope you have a good one!
Roasted Beet Salad with Blue Cheese Ingredients
For the salad: Toasted almonds
3 medium yellow beets (about 1 pound), stems trimmed off For the dressing:
3 medium red beets (about 1 pound), stems trimmed off 3 cups tangerine juice or orange juice
2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice
Salt and freshly ground black pepper Pinch salt and pepper
4 cups baby leaf spinach 3/4 cup extra-virgin olive oil
1/4 pound whole piece blue cheese (frozen)
Instructions for Roasted Beet Salad with Blue Cheese
Preheat oven to 350 degrees F.
Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
While the beets are roasting, make the dressing:
In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.
potato au gratin
baked sweet potatoes
baked apples
scalloped potatoes w/fuji apples
broccoli and cheddar casserole
My family loves cole slaw with pineapple, and mashed potatoes when ever I do a ham.
Cheesy potatoes that you make with frozen hash browns, sour cream, cheddar cheese sour, cream of muchroom soup, cream of chicken soup and cream of celery soup and shredded cheddar cheese. Oh I forgot some butter.
we are having collard greens, potato salad, mac & cheese .... all go with ham.