Whenever I make Roasted Moroccan Chicken I roast russet potatoes in some spicy Harissa paste and honey for a side dish. This time I had some nice sweet potatoes in the refrigerator so I thought I would try them with the Moroccan dish instead. I figured the additional sweetness of the potato would balance nicely with the chili paste. It turns out I was right as the balance of the sweet potato and the spicy chilies were a really good combination! I love contrasting flavors in general and this definitely had that going for it. I simply tossed the sweet potato pieces in olive oil and spread the chili paste over the potatoes along with a couple dashes of coriander and cinnamon. I used just a touch of honey to bring out the flavors of the sweet potato. This side dish was the perfect accompaniment for the chicken and a great pop of color on the plate.
One of my favorite main courses is the recipe for roasted Moroccan Chicken with Preserved Lemons. I am always thinking of new sides to go with the spicy and savory flavors of this dish. I had some beets in the refrigerator and I thought a warm roasted vegetable salad would be a great accompaniment to the main course. I was not let down as the warm beets and carrots were so good with the chicken! The carrots, onions, and beets are simply tossed in oil and seasoned with Moroccan spices and baked in the oven. The earthy vegetables went very well with the spicy and sweet seasonings so I will definitely be making this again.
For dinner lately I have been enjoying the great combination of warm biscuits and soup. The flaky biscuits are perfect for dipping in that last tablespoon of broth at the very end. I recently tried a really easy recipe for sour cream biscuits and I was happy with the results. It only took 20 minutes to prep and bake. To spice the recipe up I added some dill which I thought would work nicely with the sour cream. Plain or buttered, these biscuits are a perfect side dish for hot soups. I had mine with some tasty turkey and wild rice soup and it was a match made in heaven!
A slice of savory, spiced ham is a great dinner to fight the winter chill. I picked up a small hickory smoked ham steak with the bone in and decided to make a simple sauce of mustard, honey, ginger, cloves, and cinnamon. I broiled the ham for a few minutes on each side and the results were very good. The ham was flavorful but not too sweet which was the effect I was trying for. For a side dish, I made a simple baked sweet potato which was super tasty with the glazed ham.
I recently made turkey and wild rice soup and I was trying to think of something tasty to go along with it. Biscuits came to mind as the perfect counterpart to a hearty soup. Instead of just plain biscuits I added some sage, rosemary, and thyme for more flavor. They turned out really well and the texture was crisp and flaky on the outside and warm and soft on the inside. They were easy to make and very good with my soup! I will definitely be making these again.
Cherries and chocolate are a perfect food combination. The tanginess and sweetness of the cherries combined with dark chocolate is one of my favorite desserts. I had never tried making a cherry and chocolate cookie before and when I came across a recipe for this cookie I knew I had to try it. I used semi-sweet chocolate chips, but the chips can easily be substituted for chocolate chunks from a good chocolate bar. The recipe begins as a standard chocolate chip cookie recipe which is very easy to throw together. The steps that deviate from that recipe comes from adding the cocoa powder and the dried cherries. I like chocolate chip cookies to be crispy on the outside and chewy/soft on the inside and these were pretty much the perfect texture in every way. The tangy cherries and chocolate were perfectly balanced. I’m sure you could exchange the dried cherries for some other dried fruit that pairs well with chocolate so I can’t wait to play around more with this recipe!