If you’ve been reading my blog, you will know that I have a hard time with side dishes. I have been trying to be better lately, mostly so that I can get some extra vegetables into our meals, but the hardest thing for me is pairing sides with the main dish. I’m fine with coming up with a main dish to serve, and I’m fine with coming up with a side dish, but whether or not these always go together is a whole new question!! I actually received an email the other day with a question regarding sides.
your bell peppers look delicious. I have been wanting to make stuffed bell peppers for a guy I have been recently dating. He is a great cook and loves to cook, but it is my turn and I want it to be great. Do you have any suggestions for side dishes for these peppers….and maybe dessert?
So I need your help!! She was referring to the Stuffed Bell Peppers I made a few months ago. I’m counting on you all to come up with a great meal plan including these peppers!!
I realized last night that I hadn’t posted about these scones yet, which is a shame, because they really were very delicious!! I made them awhile back with the Cornflake Crusted Halibut. Once again, I don’t really know if these “went” together, but I sure did enjoy both of them!! One thing I know these would go well with is a nice, hot bowl of chicken tortilla soup. I have really been wanting to whip up another batch of these scones, so maybe I will be making some soup soon!! I was afraid the chipotle would be quite hot, but I was actually surprised at how you just tasted a little bit of heat. I might even add a little extra next time I make these!
Chipotle-Cheddar Scones
from Cooking Light November 2007 and Cooking Light Annual Recipes 2008
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir just until moist. Knead in bowl with lightly floured hands just until dough forms.
Divide dough in half. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; arrange wedges 1 inch apart on pan. Bake at 350° for 20 minutes or until browned. Serve warm.
12 servings (serving size: 1 scone)
CALORIES 134(30% from fat); FAT 4.5g (sat 2.6g,mono 0.9g,poly 0.3g); PROTEIN 4.3g; CHOLESTEROL 30mg; CALCIUM 125mg; SODIUM 320mg; FIBER 0.7g; IRON 1.2mg; CARBOHYDRATE 18.8g
See these scones also on Megans Cookin
Those scones look amazing!!
As for a side for your peppers, maybe a cucumber salad of some kind? Something light and fresh to serve as a foil to the meaty/ricey peppers?
Oo I was just thinking this morning that I want to make a bread thing like this to go with my sweet potato black bean chili! The other day I was scrolling through your blog and my boyfriend was sitting back behind me but he kept asking “ooo what’s that” “what’s that?”. Your food & photos definitely enticed him!
I used to have a hard time coming up with veggie sides until I started picking a side and coming up with a main to go with it. I did that for a few months a few years ago until I had a sides base.
I always make a garlicy cucumber yogurt salad with stuffed peppers and some toasted crusty bread. I feel that stuffed peppers need little with them because there is so much in them.
I eat soup all the time for lunch and these scones would go GREAT with the cooking light black bean soup that’s made with bacon (that I had today!)
Thanks for posting on these!
Great use of chipotles! They look really good. You can see the yummy cheese in them!
I have to try these scones. I would serve them alongside the stuff peppers which are a meal in one!And perhaps the cucumber salad you showed or a nice leafy one. Followed by a light fruity sorbet. Easy and sastifying.
Deb, I was thinking something “bread” too… Those stuffed peppers are good on their own, I think. Some crusty, delicious bread (Italian?) would go well, or spread some pesto on thick slices and toast briefly… I’m just guessing here.
The scones look delicious, so delicious!
The scones look amazing. I love the addition of the chipotles. For the peppers I always serve them in the Greek way…even if I am not Greek) with lemon roasted potatoes and a cucumber/feta salad.
yum! Sounds delicious! I could eat scones everyday – those sound great.
I have never tried a savory scone. This looks like the one to start with. Yum.
This is interesting! I totally have this problem too. in fact usually if I focus on a side dish I turn it into a main – like risotto. I have no gift at timing things together.
The scones are absolutely gorgeous, lovely photos!
And my sister is totally hanging out for the lemon cheesecake recipe
Not sure I can offer advice on what goes with what as I sometimes serve some bizarre combinations but those savoury scones sure look great!
You can’t get hold of chipotle anything very much in the UK but I recently got some chipotle paste and have fallen in love with it.
I made these scones and they were wonderful! But your picture is much better then mine.
As a side, you cant go wrong with salad. I like the cucuber idea or maybe spinich and strawberry.
These scones look fabulous! Yummy!
Wow – now that I’ve got “cornflake coating” down (after last night’s “fried” chicken) I am definitely game for your halibut! And these scones look amazing. I’m struggling with side dishes lately as well. That spinach salad I made last night from Epicurious was YUCK! Oh and if you DO try the chicken – change the seasoning. Poultry seasoning has NO place in fried chicken and it was not good. Next time just salt, pepper and paprika for me.
Oh – and re: Vanilla Ice – yes, we have an old bicep track that the members hate – “Ice Ice Baby.” You can just HEAR the groans and see the eyes roll. Happy steppin’!
I love savory scones, normally I use like bread for breackfast
I’ll have to think about a side for you.
I’ve made scones, but I’ve never made them savory. These look so good! I like the looks of them.
They look trendy. Do you know what I mean? Like cover of a magazine.
I love savoury scones Deborah! I’m going to have to give these a try
I’m brutal for figuring out sides as well. I don’t think mine usually go together…
Those scones look great and substantially lighter than most.
I have a lot of difficulty with side dishes too. I usually choose a “first course”. What about a Greek salad?
These scones would be perfect with chili this weekend!
As a side dish for the peppers, I’d go with a green salad with tomatoes and cucumbers, light vinaigrette
first, the scones look great! i was looking to do something with our beef stew for sunday football night and these will go perfect!
as for the side … i would do either a sautéed dark leafy kale, or for texture difference, i would do a very light crunchy green salad … or something like a carrot and celery salad with a sherry vinaigrette.
I love scones. They are a weekend staple around my house. And I have had savory scones at a cute restaurant in Pittsburgh. But really, aren’t savory scones just biscuits? I’ve literally been trying to figure this out for a year now.
I grew up eating stuffed peppers often, and my mother ALWAYS paired them with mashed potatos…I could probably eat them no other way.