Can you help me with side dishes for my honey backed chicken?!


Question: Can you help me with side dishes for my honey backed chicken!?
Answers:
Whole baked sweet potatoes; serve w/ cinnamon sugar, molasses, cane syrup, and/or maple/pancake syrup

Green Bean Bundles

Roasted Potatoes


Green Bean Bundles

2 (16 oz) cans whole green beans
8 slices of bacon, cut into halves I use the Center cut bacon
1 tsp!. garlic powder, or to taste
1/4 cup melted butter
1/2 cup packed brown sugar

Preheat oven to 325 degrees!.
Drain beans and arrange into bundles of 5 beans!. Wrap each bundle with 1/2 slice bacon!. Arrange seam side down in baking dish with sides not touching!.

Sprinkle with garlic powder!. Drizzle with mixture of butter and brown sugar!.

Bake for 30 minutes or until bacon is cooked through!.
Yield: 16 bundles
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Roasted Potatoes with Onion, Bacon, and Thyme
Serves 4

This preparation is superb with potatoes, but it works nicely with other root vegetables as well!.

5 slices of bacon
1 medium head of garlic
1 1/2 pounds all-purpose potatoes peeled and cut into 1 1/4-inch pieces
1 medium onion
2 tablespoons dried thyme , crumbled
table salt
ground black pepper


1!. Heat oven to 400 degrees!. Cook 5 slices of bacon (1/4 pound) in a roasting pan over medium-high heat or in a 400 degree oven until crisp!. Remove bacon, crumble and set aside!. Leave about 2 tablespoons of bacon fat in roasting pan!.

2!. If roasting garlic cloves in skins, simply break head into individual cloves!. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover!. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes!. Drain and refresh garlic head under cold water!. Separate cloves and peel!.

3!. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding!. Toss vegetables with bacon fat from roasting pan, dried crumbled thyme and sprinkle with salt!. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes!. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes!. Sprinkle with pepper; taste and adjust seasonings!. Garnish with crumbled bacon and serve hot or at room temperature!.

-- Cooks Illustrated

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I would, and do, serve it with steamed jasmine rice, red and green capsicum/pepper rings, uncooked, and either fresh asparagus or fresh whole green beans, lightly steamed!. I would offer an optional sauce made from a little cornflour and water, with one teaspoon of honey and one teaspoon of prepared honey mustard!.!.!. make sure it's a thin, pouring sauce that can be drizzled over the vegetables!. It should look almost like a glaze and be subtle in flavour!.

With this combination, you have eye appeal, a variation in taste and a variety of textures!.!.!. all the ingredients for a perfect meal!.Www@FoodAQ@Com

Rice and Mushroom Pilaf

2 tablespoons olive oil
1 1/2 cups long-grain rice
1/2 pound mushrooms, sliced
2 3/4 cups chicken broth
1/4 cup dry white wine
1 teaspoon salt
2 green onions, chopped
2 tablespoons butter
In a 2-quart saucepan, heat oil and add rice!. Cook and stir rice over medium heat for 3 minutes, add mushrooms and cook for additional 2 minutes!. Add the chicken broth, wine, salt and pepper!. Bring to a boil, cover, and simmer for 20 minutes!.
Remove from heat; add butter and green onions and set lid over saucepan slightly askew, to vent the steam!. Once butter has melted, gently fluff rice with a fork to combine!.
Serves 6!.

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Spicy Carrot Salad
Ingredients:
1 1/2 lbs carrots, peeled and cut diagonally into 1/4-inch thick ovals
3 Tbs!. freshly squeezed lemon juice
2 to 3 Tbs!. granulated sugar
1 tsp!. olive oil
1 clove garlic, crushed
1/4 tsp!. ground cumin
1/4 tsp!. cinnamon
1/4 tsp!. ground ginger
1/8 tsp!. salt
dash ground cayenne pepper
1/2 cup raisins or chopped apples
Preparation:
In a 4-quart saucepan, bring 2 quarts water to a boil!. Add carrots and cook until crisp-tender, about 2 minutes!. Drain well and let cool slightly!. In a large bowl, whisk together the juice, sugar, oil, garlic, cumin, cinnamon, ginger, salt and pepper!. Toss with carrots and raisins or apples!. Refrigerate until thoroughly chilled, about 3 hours!. Serves 6!. Www@FoodAQ@Com

Since you have honey on the chicken, I wouldn't do anything sweet for the side dishes!. Plain rice would be good; steamed broccoli or a green salad!. Biscuits !.!.!. a citrus fruit salad would be really good too (oranges, kiwi fruit, grapefruit, pineapple)Www@FoodAQ@Com

I would make a green bean casserole, maybe some good quality bakery bread with garlic butter, green salad with cucumbers, radishes, etc!., and escalloped cinnamon apples for dessert!.Www@FoodAQ@Com

How about cornbread, side of parsleyed
potatoes, or scalloped potatoes and green
beansWww@FoodAQ@Com

Roasted potatoes and peas, green beans, or carrots!. Or white rice with steamed broccoli and cheese!.Www@FoodAQ@Com

sweet potatoes, green beans!.!.!.Www@FoodAQ@Com

Corn bread!.!.!. some type of flavored rice!.Www@FoodAQ@Com





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