Kenyan Chicken In Coconut Curry

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Chicken Coconut Curry

This dish is indigenous on Kenyan Indian Ocean coastline, areas like Lamu, Malindi, and Mombasa. Also known as “Kuku Paka” in Swahili. It consists of chicken in spicy coconut sauce. Best served with coconut rice or chapatis. Recipe for the coconut rice available too.

Let’s make our mouth-watering dish!

Ingredients

8 Pieces skinless chicken thighs

2 Teaspoon freshly minced ginger

3 Teaspoon freshly minced garlic

2 Fresh tomatoes purée

1 Teaspoon tomato paste

2 Medium sized finely chopped onions

1 Teaspoon fresh rosemary herb

1 Teaspoon turmeric powder

3 Green chillies, finely chopped, reduce number for mild flavour.

1 Teaspoon cumin seeds

2 small fresh lime.

4 Tablespoon Vegetable oil (I use Sunflower oil)

2 Cups coconut milk

Salt and pepper to taste

1/2 cup Fresh coriander (dhania) for garnish

3 large potatoes halved (optional)

3 hard-boiled eggs or more (optional)

Marination

This is done 3 hours before cooking or overnight.

Place the skinless chicken thighs in a plastic freezer bag or a bowl with juice from the lime above, half of the ginger, garlic rosemary, chillies, little salt, and one tablespoon of cooking oil.
Mix them well, put in a refrigerator and let marinate for 2 to 4 hours or even overnight.

Preparation

Grill the marinated chicken in the oven for about 30 minutes. Alternatively, you can sear chicken in a pan till it’s crispy and brown.
In a separate large pan, sauté the remaining oil and onions till light brown.
Add the tomato purée, the tomato paste,the rest of the garlic, ginger, rosemary and chillies and stir. After a minute or two add cumin seeds and turmeric. keep stirring over low heat for another 5 minutes.
Pour in the coconut milk and stir to combine. Taste for seasoning and add more salt if needed. Lower the heat and let simmer till the sauce is thick.
Add the chicken pieces, mix well, cover and let simmer till the chicken is tender about for thirty minutes
Garnish with coriander. Serve with basmati rice or chapatis

Coconut Rice Recipe

Coconut rice also known as ‘Wali Wa Nazi’ in Swahili.

Ingredients

3 cups basmati rice
2 cups coconut milk
2 cups water
Little salt to taste

Preparation

Wash the rice thoroughly in a bowl and put in a strainer to remove any remaining water, set aside.
Bring coconut milk and water to a boil in a pan over medium-high heat
Add the rice and salt mix well and let boil. Keep stirring for about 5 minutes or when the water reduces to rice level.
Reduce the heat to low, cover, and let simmer. The rice is cooked when it becomes fluffy and dry.
Serve the coconut chicken curry over rice while still hot.

Enjoy your dish!

 

Crispy Roasted Chicken Recipe

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Roasted chicken always brings up images of Sunday dinner, sitting around the table enjoying the simple yet lavish meal our mother had made. Biting into crispy skin with moist, tender, juicy meat bursting with flavor is almost decadent. My all time favorite has always been roasted chicken with a crispy outer skin. Simple ingredients such as olive oil, paprika, salt and pepper make this dish a flavorful savory meal.

It’s cost-effective and just plain yummy. Healthy meals such as wraps, pasta, soup, and couscous help stretch out our leftovers and save money.Served with apple cornbread stuffing, and roasted carrots, this dish is a healthy filling meal any family on a budget can enjoy.

The Price Tag

The prices listed below were based on grocery store averages. Most store have weekly meat/poultry sales, and you can get all your meat for the following week then. As you can see below, the savings are amazing. The store butcher behind the counter will know when your store meat/poultry sales are, so be sure to ask.

The rest of the ingredients was purchased during a sale as well. Other than the chicken, you can modify the dish accordingly to sale items. A variation commonly used, is to stuff the chicken with a mixture of quartered lemons and limes. They are almost always cheap, and give the chicken a unique burst of flavor.

Whole Organic Chicken $4.99 (on sale)

(5)lb bag of organic carrots $4.79

(1) Red bell pepper $1.25

Small bag of Corn bread stuffing $1.49

Red delicious apples.99/lb

Total $13.51

Shopping List

Whole Chicken
1 Apple
Stuffing
Red Bell Pepper
Carrots
Olive Oil
Paprika
Sea Salt
Pepper
Garlic Powder
Chicken Broth
Roasting Pan
Scott Towels

Crispy Roasted Chicken w/Stuffing

Servings (4 lb Chicken): 5

260.1 Calories 8.3g Fat

Ingredients:

1 c dry stuffing
1 medium apple peeled, cored and cut into cubes
1/4 c shredded carrots
1/2 c Chicken Broth
Salt & Pepper
1 Whole uncooked chicken, rinsed and patted down.
2 Tbs Extra virgin olive oil
1 tsp Paprika
1 to 1/2 tsp Garlic Powder
1/2 tsp Pepper
1/4 tsp Sea Salt

Directions:

In a bowl, combine the first four ingredients.
Add chicken broth at room temperature slowly to moisten.
Salt and pepper to taste.
Set aside uncooked.
Preheat oven to 450 degrees.Combine Paprika, garlic powder, pepper in salt in a small bowl.
Drizzle olive oil over chicken, gently rubbing to distribute over skin, in the cavity, and under the skin.
Rub 1/2 seasoning mix over chicken and inside cavity and the other half between the skin and meat.
Place chicken in a roasting pan. (casserole dish works just fine as well.) Spoon stuffing in cavity making sure it’s lightly packed.
Cook chicken uncovered for 15 minutes.Immediately lower heat to 350 degrees.
Cook 20 minutes per pound.Use chicken drippings to lightly baste, and rotate pan as needed for uniform browning.
Cool for at lest 15 minutes to allow the juices to collect in the meat.

 

Mouth-Watering Salmon Recipes

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Salmon, rich in omega-3 fatty acids, vitamin D, tastes always delicious cooked in whatever recipe. There are so many recipes about how to cook salmon. The four salmon recipes in this article, are very simple to prepare, heavenly delighting and healthy.

Grilled Salmon with Dijon Mustard

(3 servings)

Ingredients:

1.5 lb skin-less salmon steak
1 tbsp Lemon juice
2 tbsp Dijon mustard
4-5 cloves of garlic (finely chopped)
2 tbsp olive oil
1 tbsp soy sauce
1/2 tbsp black pepper powder
1 tsp crushed red pepper
Salt to taste

Preparation:

1. In a mixing bowl, whisk together all the ingredients except salmon. Rub the mixture on the salmon fillets. Cover the mixing bowl with an aluminum sheet and refrigerate it for at least an hour.
2. Now pre-heat the grill to the medium heat and brush the racks with oil.
3. Coat the salmon fillets again with olive oil and place them on the grill. Let them dazed for 5-7 minutes each side. Cooked salmon should be firm and flaky.
4. Now put the salmon fillets on a plate and serve it with sliced lemon and Dijon mustard.

Crispy and juicy Salmon with the Orzo

(2 servings)

Ingredients:

1 lb orzo(one kind of pasta).
1.5 lb skin-less salmon fillets (cut into equal pieces)
1 cup butter
1/2 cup green peas
1-2 tsp red paprika powder
1.5 tbsp black pepper powder
1-2 tsp garlic paste
1 tbsp lemon juice
2 cups of crushed and unsalted potato chips
1/3 cup spring onions finely sliced
2 tbsp olive oil
Salt to taste

Preparation:

1. In a mixing bowl, marinade the salmon fillets with lemon juice, a pinch of salt, and 1 tbsp black pepper powder. Set aside for 1 hour.
2. Pre-heat your broiler.
3. Now cook the orzo following the direction is written on its package. Drain the extra water from it. Cool it.
4. Meanwhile, take a small bowl. Whisk the butter into it and add paprika powder, garlic paste, and salt to taste. Mix them well.
5. Coat the fillets first in the butter mixture and then roll in the crushed potato chips.
6. Place the fillets on the broiler. Cook for 5 minutes.
7. While the salmon is broiling, place a saucepan on the gas oven and heat 2 tbsp olive oil.
8. Toss the green peas into the saucepan and stir-fry for 2 minutes. Now add the orzo. Mix it well with the peas. Sprinkle salt to taste, 1/2 tbsp black pepper powder, and sliced spring onions. Cook for 5 minutes.
9. Now serve the crispy salmon with the orzo.

Poached Salmon

(2-3 servings)

Ingredients:

1.5 lb Salmon fillets (cut into equal pieces)
3 cups of water
1 cup onions minced
1 cup carrots diced
1/2 cup parsley minced
1/2 cup unsalted butter
2 tbsp black pepper powder
1 tbsp lemon juice
Salt to taste

Preparation:

1. Marinade the salmon fillets with 1 tbsp lemon juice, salt, and 1 tbsp black pepper powder. Wrap it in muslin and refrigerate it for 1 hour.
2. In a large skillet, pour the water and place it on a high flame.
3. After 2 minutes, add the onions, carrots, parsley to the water. Sprinkle the remaining 1 tbsp black pepper powder and salt to it.
4. Cover the skillet with a lid. Simmer and boil for 5-6 minutes.
5. Now place the muslin wrapped salmon fillets into the water. Cook them in a very low flame until they become firm and flaky.
6. Remove the fillets from the water with a spatula, and unwrap them very carefully from the muslin.
7. Place them on a plate and serve with wasabi paste or Hollandaise sauce.

Baked Salmon Salad

(4 servings)

Ingredients:

2 lb skin-less salmon fillets (cut into small pieces)
2 tbsp lemon juice
2 tbsp black pepper powder
2-3 tsp garlic paste
2 boiled eggs (cut into small pieces)
2 cucumbers (peeled and diced into small cubical shapes)
1 cup red, green, and yellow bell pepper diced
1 cup chopped onions
5-6 tbsp mayonnaise
Salt to taste
Lettuce

Preparation:

1. In a mixing bowl, marinade the salmon fillets with 1 tbsp lemon juice, 1 tbsp black pepper powder, garlic paste, and salt to taste. Refrigerate it for 1 hour.
2. Place the salmon fillets in an oven proof baking dish. Cover it with an aluminum sheet.
3. Set the oven on 175 C. Bake the fillets for 20 minutes. Remove them from the oven and put them on a plate.
4. Now, take a large mixing bowl. Add the diced cucumber, diced bell peppers, chopped onions, 1 tbsp lemon juice, and diced boiled eggs into the bowl, one by one. Sprinkle 1 tbsp black pepper powder, and salt to taste. Mix all the ingredients well.
5. Now add the small fillets of salmon into the mixture. Toss gently to mix well. Salmon salad is ready.
6. Spread the mayonnaise over the salad and serve with lettuce.

You can even pour the salmon and egg mixture into 4-5 bread slices and enjoy the Baked Salmon Sandwich.

 

Three Bread Recipes for Your Bread Maker

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The following recipes below are for a bread maker but can also be done in the conventional way. Each recipe will make one and a half pounds.

Keep in mind that there are many different recipes out there and these three that I am sharing are what I would consider fun or better yet dessert types.

Keep reading…

My first recipe is for whole wheat carrot bread. And again, these ingredient measurements will make one and a half pounds.

Whole wheat carrot bread:

Oil – two tablespoons

Honey – two tablespoons

Cottage cheese – 3/4 cup

Grated carrots – 1 cup

Dill weed – 1 1/2 teaspoons

Dry Mustard – 1/2 teaspoon

Orange zest – 1 teaspoon

Salt – 1 teaspoon

Whole wheat flour – 2/3 cup

Bread flour – 1 1/3 cup

Dry yeast – 1 1/2 teaspoon

For a bread maker you would put the setting on the basic bread cycle.

Chocolate Bread:

Water – 1 1/8 cup

White bread flour – 3 cups

Sugar – 1/4 cup

Salt – 1 1/2 teaspoons

Chocolate chips – 1/2 cups

Vanilla – 3/4 teaspoon

Large egg – 1

Cocoa powder – 1/2 cup

Yeast (fast rise) – 1 1/2 teaspoons

Or dry yeast – 1 1/2 teaspoons

The recommended cycle for chocolate bread on your maker would be sweet bread cycle or something similar because of course not all makers use the same terminology.

Also, if for any reason you are wondering why I am not giving the amount of time to cook the bread its because the bread maker is programmed to determine the cooking time.

Raisin Bread:

Water – 1 cup

Oil – 3 table spoons

Sugar – 1/4 cup

Salt – 1 1/8 tea spoons

Cinnamon – 3/4 teaspoon

Bread Flour – 3 cups

Raisins – 1/2 cup

Dry yeast – 1 1/8 teaspoon

The recommended cycle for raisin bread is the sweet bread cycle.

So there are three recipes that I know you will enjoy and if you do not currently have a bread maker you should consider getting one because they are so simple to use. The maker basically does all the work for you.

The only thing you would need to do is put the ingredients into the bread pan, choose your cycle and then press start. Approximately three hours later you will have a fresh loaf of bread and your house will fill up with the wonderful smell of fresh baked bread!

Article Source: http://EzineArticles.com/9334782

Indian Recipes For Breakfast

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Breakfast is said to be the most important meal of the day. And in countries like India, breakfast is another opportunity to showcase their colorful and flavorful cuisine. In India, there are various breakfast meals that are favored by people and are at the same time healthy and delectable. In some regions of India, these dishes are served in other meals besides breakfast. If you want deviations from your usual morning munchies, try out some of the Indian breakfast foods listed below.

Chapati – It is unleavened flat bread made of durum wheat. The dough is flattened into a large circle, and dry cooked on a tava or hot pan. Chapati is often served with soups, lentils, chutney, and curries.

Idli – This Indian breakfast is prepared from rice and black lentils baked together to form a savory cake. The white puffed cakes are served with chutney and other spices.

Sambhar – As a breakfast dish, sambhar is a soup or stew that is rich in vegetables and spices. The base of the broth is pigeon peas, or toovar dal, and other ingredients added are potatoes, pumpkin, tomatoes, okra, carrots, as well as spices like fenugreek, coriander, turmeric, mustard seeds, and more.

Stuffed Parathas – This Indian breakfast is not only nutritious but delicious, according to many sources. Commonly, the stuffing is made up of potatoes, carrots, moong, paneer and at some times cheese and radish.

Upma – Upma is an Indian breakfast that could be prepared differently depending on the person making it. It could be made from semolina or rava. Peas, onions, cabbage, carrots, eggplant, potatoes, cumin, and other Indian spices are added. The mixture is cooked in a pan and mixed together as a fried batter.

Tosai or Dosa – This is India’s version of a breakfast crepe, but it may also be served during other meals of the day. The batter is made of rice and lentils ground together and mixed with water. Once the crepe is cooked over a hot pan, it may be served with pickles, curry, chicken, chutney, and other spices or vegetables.

Puttu – Another staple and popular Indian breakfast delicacy, it is made up of rice paste. The rice is kneaded and moistened with just the right amount of water to achieve the ideal consistency. The dough is molded into rolls and steamed in a special contained known as the Puttu Kutti. Puttu may be served with curry, lentils, chickpeas, and also chutney.

Indian breakfasts are not hard to make. They are simple, yet healthy and delicious. Indian breakfasts are considered specialties in most parts of the world, particularly because of their versatility. So don’t skip on your breakfasts, and try something new for a change. Not only will you be getting the needed energy to sustain your day, but you will also enjoy savory meals that are distinctly Indian.

 

Sweet Butter Chicken Recipe

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Preparation time: 10 minutes
Total cooking time: 35 minutes
Serves 4-6

Ingredients:

– 2 tablespoons peanut oil
– 1kg (2lb) chicken fillets, cubed
– 60 g (2 oz.) butter
– 2 teaspoons garam masala
– 2 teaspoons sweet paprika
– 2 teaspoons ground coriander
– 1 tablespoon chopped ginger
– 1/4 teaspoon chilli powder
– 1 cinnamon stick
– 6 cardamom pods, bruised
– 350 g (12 oz.) pureed tomatoes
– 1 tablespoon sugar
– 1/4 cup (60 g/2 oz.) yoghurt
– 1/2 cup (125ml/4 fl oz.) cream
– 1 tablespoon lemon juice

Directions:

1. Heat a wok until it becomes very hot, add 1 tablespoon of the oil and swirl it to coat. Stir-fry all the chicken in two small batches, for about 4 minutes for each batch, or until it they become brown. Remove them from the wok.

2. Reduce the heat and add all the butter to the wok. Add the spices and stir-fry them for about 1 minute or so, or until they become fragrant. Add all the chicken and coat in the spices.

3. Add the tomato and the sugar and the simmer, stirring, for about 15 minutes, or until all the chicken is just tender and all the sauce is thick. Add the yoghurt, the cream and the juice, and warm through for about 5 minutes. Remove the cinnamon and the cardamom pods just before serving.

 

 

Butter Mushroom Masala

Butter mushroom masala

Yesterday evening when I reached home from office, my wife was busy with my 4 year son’s daily activities and study. As I had bought some fresh mushrooms and I had nothing else to do, I thought to revisit a recipe which I had seen one of my uncles prepare many years back.

By the time the activities and study was over for both of them, I was ready with the recipe and was very delighted to see that not only my wife but my son also enjoyed the Butter Mushroom Masala very much and took several portions himself.

So I thought, why not to share this recipe with all of you.

INGREDIENTS:

1. Fresh mushrooms – 200 grams – qudra – sliced (sliced into 4 equal parts)

2. Onion – 2 medium, Finely chopped

3. Ginger + Garlic paste – 1 teaspoon (use fresh, not processed)

4. Kaju – 8 – 10

5. Tomatoes – 2 big

6. Green cardamom – 2 – 3

7. Cinnamon stick – 1 inch

8. Cloves – 3 – 4

9. Bay leaf (Tej patta) – 1

9. Cumin – 1 teaspoon

10. Turmeric powder – 1 teaspoon

11. Coriander powder – 1 teaspoon

12. Red chilli powder – 1 teaspoon

13. Garam Masala powder – 1 teaspoon

14. Refined oil – 1 tablespoon

15. Butter – a generous chunk of it or if it is melted use 2 – 3 tablespoon.

16. Salt – as per taste.

17. Rock salt, Green chilli and Cilantro (Green coriander leaves) for garnishing

PREPARATION:

1. First, take sufficient water in a saucepan and boil kaju and tomato for 20 minutes.

2. Once both are boiled, strain out tomato, peel it and cut in small chunks and along with Kaju and some water, make paste in a mixer and keep aside.

3. In the meanwhile, heat a thick bottom kadhai or deep pan and add the oil. Once the oil is hot, add butter to it.

4. At full heat, add bay leaf, cumin, green cardamom, cinnamon stick and cloves to the butter oil mix and then turn the flame to medium.

5. After 30 second, add finely chopped onion and saute well till it tuns golden color. Add ginger – garlic paste to it during saute.

6. Add some salt and then add sliced mushroom and mix well. Cook it at medium – high flame for 4 minutes, keep stirring regularly else it may burn.

7. Add turmeric, coriander, red chilli powder and garam masala powder and cook well while continuously stirring the mix for 3 minutes cautiously so that powdered masala does not burn.

8. Now add tomato – kaju mix and mix well at medium heat for 2 – 3 minutes.

9. Add required quantity of water for desired consistency. Mix well, top up with salt as per taste, cover it and let it boil for 5 – 7 minutes. Add more water if required.

10. Once it is done, take out in a deep serving bowl while hot.

11. Garnish with quarter inch thick sliced green chilli and cilantro leaves. Sprinkle some rock salt. Serve as side dish.

 

How To Make Paneer At Home

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Paneer is the one of the cheeses all curd lovers should try at least once. A star ingredient in some of the best tasting Indian dishes, it is a delicacy that you can rarely have enough of. Your stomach being full doesn’t seem to make a difference – you will keep wanting to pop another piece in your mouth. You can buy Paneer at stores and use it in homemade curries, but nothing beats preparing it from scratch. Here is how to do that in less than 30 minutes.

You will need:

• ½ gallon whole milk

• ¼ cup lemon juice or vinegar

• ¼ to ½ teaspoon salt

• 4-quart saucepan

• Slotted spoon

• Strainer or colander

• Mixing bowl

• Cheesecloth, nut bag, or other cloths for straining

• Dinner plates

• Weights, like a 32-ounce can of tomatoes

Directions

• Pour the milk in a saucepan and set it to medium heat. Bring this to a bare simmer, at around 200°F. Stir occasionally, and scrape the bottom of the pot so the milk won’t scald. After it is ready, the milk will start looking foamy and steamy.

• Remove the milk and add the lemon juice. Stir and the milk will start curdling immediately. It is not a problem if this doesn’t happen right away.

• Cover the milk and let it stand for about 10 minutes, so the acid in the lemon has time to detach the curds form the whey. After that, you will have a watery, yellow liquid. If it has not separated completely, another tablespoon of acid can be added. If that doesn’t work either, make sure you didn’t use non-UHT milk.

• Place a colander over the mixing bowl, line this with cheesecloth, then take out curds, and pour over the strainer. Squeeze so the whey will collect in the bowl underneath.

• Open the cheesecloth and add half of the salt in a fine sprinkle. Stir the curds gently, and add more if needed.

• Move the curds to a large plate, and press them into a rough square. Fold the cheesecloth tightly around this so you have a rectangular shape. Set another large plate on top of this to weight it down. Press, and keep at it for 15 minutes to one hour.

• Refrigerate the Paneer after pressing it. This can be done for up to two days. This makes the curds firmer, which means they won’t crumble as easily as fresh Paneer.

That was on how to make Paneer at home. It is one of the best-textured curds you can prepare, and you will thank yourself for learning how.

Pasta With Prosciutto and Spring Vegetables

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Although this recipe is called pasta with “spring” vegetables, you can make the dish year-round with good-quality frozen artichoke hearts and peas. If you prefer fresh peas and don’t want to shell green ones, substitute crisp snap peas.

And if you want to use fresh artichokes, try to find baby ones in late spring. They’re easier to work with than fully mature artichokes and the small hearts cook more quickly. Sear them in olive oil about 10 minutes before adding the other vegetables, then proceed with the recipe.

The rest of the fresh ingredients are available in most markets regardless of the season, although asparagus is sometimes not very appealing if the stalks are thick and rubbery. If you can’t find good fresh asparagus in fall or winter, omit it and use slices of zucchini instead. Leeks are available year-round too, and they’re a favorite in Italian dishes. Use them instead of the shallots in this recipe, if you prefer.

4 servings

Ingredients

8 oz whole-wheat spaghetti
2 tbsp extra virgin olive oil, plus more for drizzling
2 shallots, thinly sliced
1 garlic clove, finely chopped
6 oz artichoke hearts (fresh or frozen), coarsely chopped
4 oz asparagus, cut into 1-inch pieces (thick ends removed)
1 pint grape tomatoes, halved
1/2 cup frozen peas, thawed
1/2 tsp crushed fennel seed
sea salt
freshly ground black pepper
3 oz. thinly sliced prosciutto, cut into 1-inch strips
1/3 cup chopped Italian parsley
Parmigiano-Reggiano (or other hard Italian cheese), for grating

Preparation

Cook the pasta in boiling, salted water until al dente, about 8 minutes. Drain.
Heat a large, deep skillet over medium heat and add 2 tablespoons olive oil. Add the shallots, garlic, artichoke hearts, and asparagus. Sauté 3 minutes.
Add the tomatoes and peas and season with fennel seed, salt, and pepper. Cook until the tomatoes begin to break down but still have texture, 3-4 minutes.
Add the prosciutto and parsley and stir well to combine. Cook 1 minute longer.
Add the drained pasta to the sauce and toss to combine.

Divide among 4 bowls and drizzle with extra virgin olive oil. Pass the cheese at the table for grating.

9 Surprising Foods To Pair With Chocolate

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Can’t decide on the food you want to serve at your party?

Chocolate is always a good starting place, but what should go with it?

You can mimic the techniques of gourmet chefs to make even very simple party food memorable. The main goal is to pair foods that bring a variety of flavors and consistencies together so that the individual foods enhance each other. Consider foods with a flavor that is nearly as strong or a little stronger than the chocolate. You don’t want either food to overpower the other. Salty, tart, and spicy foods compliment chocolate well. Also, think of foods that can be described as crunchy or crispy.

These 9 Surprising Foods Compliment Chocolate

#1. Herbs and Spices

Cinnamon, ginger, and rosemary enhance the flavor of chocolate in unique ways. Flavor chocolate with ground spices, serve other foods seasoned with herbs, or offer whole items such as cinnamon sticks, depending on the type of chocolate being served. It could be fun to serve chocolate candies flavored with or paired with each spice so people can try them out and see which they like best.

#2. Cheese

The love affair between chocolate and cheese seems to be really hitting it off, according to gourmet specialists on the internet. I haven’t personally tried it yet, but I think I need to. Cheeses are tart and have a distinctive taste, so this would pair well with chocolate.

Want a real shock? If you had asked me which cheese would pair worst with chocolate, I would probably have guessed parmesan cheese, but people are raving about it.

Again, this would be a great opportunity to lay out a chocolate and cheese bar and let people try out their own combinations. This way guests receive food, fun, and new experiences.

#3. Potato Chips

Most of us have probably stumbled upon this delight on our own because so many parties include chocolate cake and potato chips. These salty, crunchy and oh-so-lovable snacks make a delicious and fun food to serve with chocolate in all forms. Chocolate fountains, candies, cakes, and ice cream benefit from the taste and shape of potato chips.

#4. Peppers

Yes, hot peppers will dazzle partygoers. The strong, spicy flavor of the peppers enhances the smooth, sweetness of chocolate. This taste sensation is particularly powerful because your tongue gets a little numb from the peppers and leaves typically unnoticed taste buds ready to fully appreciate the chocolate.

#5. Salt

It seems to be easy for our mouths to enjoy salty and sweet things at the same time. You actually taste both of the items more.

Did you know that you can put salt in or on chocolate?

#6. Popcorn

Drizzle chocolate on popcorn or serve them next to each other, and your guests will be delighted. This could be another great food bar opportunity. It would be amazing to serve several types of popcorn, different kinds of chocolate, and toppings of diverse candy and nuts.

#7. Vegetables

This is another one I haven’t tried, but apparently people have been pairing vegetables and chocolate together. You can dip vegetables in a chocolate fountain, serve vegetables covered in chocolate, and pair chocolate and vegetables together in a snack plate.

#8. Bread

Chocolate tastes delicious with sweet and savory breads. Vegetable based breads such as zucchini, cheesy breads, and nutty breads taste great served with and dipped in chocolate. Also, chocolate spreads make great party sandwiches.

#9. Mushrooms

Save this one for a party with very adventurous guests. Apparently, mushrooms and chocolate are something we are all missing out on, but you wouldn’t want to force the pairing on someone. Cook them together, serve them together, maybe even dip it.

Pairing unexpected foods at your party will make your party stand out from the crowd, and it will add an extra element of fun when people get to try to new things.