I need a really good side dish.?

Question

I am having chichen {baked} and broccoli. What other side would be good something different and new

Answer 1

Harvest Rice

INGREDIENTS
1/2 cup slivered almonds
2 cups chicken broth
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
3 tablespoons butter
3 onions, sliced into 1/2 inch wedges
1 tablespoon brown sugar
1 cup dried cranberries
2/3 cup fresh sliced mushrooms
1/2 teaspoon orange zest
1 pinch salt and pepper to taste
DIRECTIONS
Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

Answer 2

Acorn Squash with Apple Stuffing

2 med Acorn squash
2 x Macintosh or Red Delicious apples chopped
1/2 cup Chopped walnuts or pecans
1/2 cup Raisins
5 tbl Brown sugar
3 tbl Melted butter or margarine

Slice the squash into halves, discarding the seeds. Place in a baking dish. Bake for 30 minutes.
Combine the apples, walnuts, raisins, and brown sugar in a bowl; mix well. Spoon into the squash. Drizzle with melted butter.
Bake at 350 degrees for 25 to 30 minutes or until done to taste.
This recipe yields 4 servings.

This would be a great accompaniment and the squash is in season.

Answer 3

I love this recipe for corn salad and others seem to like it, too.

Corn Salad
1 large package frozen whole kernel corn prepared according to directions.
1 onion chopped
1 green pepper chopped
1 large tomato cut into pieces
Approx. 3/4 cup of mayo.
Let prepared corn cool, add remaining ingredients, put into fridge untill cold. Makes a great side dish and pretty to serve also.
Tastes great.

Answer 4

Risotto with Sundried Tomatoes and Mozzarella

5 1/2 cups vegetable stock
1/3 cup oil-packed sun-dried tomatoes
1 onion, chopped
2 cups Arborio rice
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
DIRECTIONS
In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.



Or any one of these mashed potato variations

http://in.dir.yahoo.com/Society_and_Culture/Food_and_Drink/Cooking/Recipes/By_Ingredient/Vegetables/Potatoes/Mashed_Potatoes/?sort=lf


or you could try this

Mix 'N' Match Side Dishes - 343 Ways

A: VEGGIES
2 Leeks; chop
2 tb Pecan pieces; toast
1/2 sm Red onion; chop
2 Carrots; slice
1/4 lb Mushrooms; slice
4 Scallions; slice
4 Radishes; chop fine
1/4 lb Green beans; slice
2 tb Pignoli nuts
1 Zucchini; chop
1 Red pepper; chop
3/4 lb Spinach; coarse chop
B: SEASONINGS
1 tb Minced fresh thyme
1/2 ts Grated orange peel
1 tb Fresh mint; or
1 ts Dried
2 tb Chopped fresh dill; or
1 tb Dried
1/4 c White wine
1 tb Minced fresh rosemary; or
1 ts Dried
1/2 ts Grated lemon peel
1/4 c Chopped parsley
1 tb Minced fresh oregano; or
1 ts Dried
1 tb Ground cumin
1/4 ts Ground red pepper flakes
1 tb Minced fresh gingerroot
1 tb Chopped cilantro
C: STARCH
1 1/2 c Couscous; cook
1 1/2 lb Red potatoes; quarter,
-steam until tender
1 1/2 c Quinoa; cook
1/2 lb Plain and/or spinach
Pasta; cook
1 lb Loaf seeded Italian bread,
-slice, toast
1 1/2 c Rice; cook
1 1/2 c Bulgur wheat; cook

In skillet over medium heat, saute 1 clove minced
garlic and 1 group of ingredients from Column A in 1
tb hot oil, stirring, until tender. Stir in a group of
seasonings from Column B. Add 1 item from Column C and
cook, stirring, until heated through. NOTE: For bread
slices, rub with 1 clove garlic, halved; top with
seasoned sauteed vegetabies.

Answer 5

I like root smash, which is basically just mashed potatoes, only you mix carrots in too. Make them the same way you would mashed potatoes (with milk, butter, etc.) , but mash in cooked carrots and onions.
I like to make couscous for a side dish, too...it's similar tasting to rice. You can usually find it in the ethnic food isle. It only takes about 5 min to make from the box.

Answer 6

CORN FRITTERS:
2 eggs (yolks separated from whites)
1 cup fresh corn kernels or drained can corn
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
dash paprika
Beat egg yolks well. Beat in corn kernels. Sift, then measure flour. Resift with baking powder, sugar, salt and paprika. Mix dry ingredients with yolk mixture. Beat egg whites stiff but not dry. Fold egg whites gently into yolk mixture.
Fry spoonfuls of batter on a greased griddle or skillet until golden brown. Serve with butter.

HOME-STYLE SCALLOPED POTATOES:
5 Tablespoons butter or margarine
5 Tablespoons all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups potatoes, peeled, thinly sliced
1 onion, sliced
In a large saucepan, melt butter; stir in flour, salt and pepper until blended to make a paste. Add milk. Gradually stirring, bring to a boil; cook for 2 minutes or until sauce is thickened.
Place layer of potatoes and onions in a greased 3-qt. baking dish. Pour sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees for 60-70 minutes or until potatoes are tender and top is lightly browned.

POTATO PANCAKES:
6 Tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
6 medium sized potatoes, peeled and grated
1 small onion, grated
1 egg, beaten
Sift together flour, salt and pepper into small bowl and set aside. Wash, peel and grate potatoes and onions in large bowl. Stir in beaten egg. Pour dry ingredients into potato mixture and stir well until blended. Spoon mixture into hot oil in skillet and fry until brown and crispy on both sides. Drain on paper towel and serve at once with sour cream.

Answer 7

What about BBQ Baked Beans? or corn on the cob.

Answer 8

Twice baked potato's garnished with cheese and parsley.

Answer 9

mushroom rissoto
corn casserole
twice stuffed potato
scalloped potato's
rice with giblet gravy
squash casserole
mac and cheese
fettucine alfredo
sauteed mushrooms
bake potato
hashbrown casserole

Answer 10

If you are as cute as your emoticon then ANY side dish you make would be great ! :^)