Alternative to Plain Guac' Sauce: Avacado & Tahini Spread

Super Delicious Alternative to Plain Guacamole

 Yummy... This is soooooooo good another little Dippy-Do treaty-treat I just crave!! 

Sometimes I get bored with plain old guac and this tangy Middle Eastern version of Guacamole is a real tasty solution served with Naan an Indian Fry Bread or a Fluffy Pita...I have even spread this on my Falafels, Kibbeh, Roasted Chicken BLTs, Spread on Roasted Potatoes, Rice, Pasta, Veggies, Fish....there is no limit only your imagination....

Pic Credit

 

Avacado and tahini spread

1 large or 2 small ripe avocados, (about 1 lb.)
2 cloves garlic 

1/2 Lemon, squeezed
4 T tahini
4 T olive oil
4 T water (Or as needed to thin)
4 Tbsp. chopped fresh parsley or ground dried toasted coriander seed
1/2 t salt-to taste
1/4 t fresh cracked pepper- to taste
pinch cayenne to taste

Pit and quarter the avocados, then squeeze lemon over pieces. Place avocados along with rest of ingredients, into a food processor and process into paste. 

Serve spread on crackers, toasted Pita, or Naan bread

RECIPE WED #10: Chicken Perkelt

Basically Chicken Paprikash w/mushrooms...a delish Eastern European Dish I have improvised to utilize the slow cooker...Really easy and Yummy!

• 2 Lbs Spilt Chicken Breasts
• 1 onion diced
• 2 garlic cloves minced
• 2 C Chicken Stock
• 2 T Smoked Paprika
• Kosher Salt & Cracked Black Pepper to taste
• 8 oz sliced, cleaned fresh button Mushrooms
• EVOO
• Fresh parsley
• 3-T  Sour Cream

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1. Rinse Chicken Breasts well, & pat dry with paper towel. Season well w/kosher salt and pepper massage into skin. Set aside.
2. Pour barely enough EVOO to coat bottom of skillet (about 1-2 T) and heat over med-high heat until water flicked across it sizzles.
3. Place skin side down, cook until skin is crispy and is easily turned. (about 7-9 min) flip and cook other side. ONLY looking to crisp/brown chicken not cook all the way through. This step can be omitted and still get great results, I just like the added flavor browning the chicken gives the recipe.
4. Lay Chicken breasts in bottom of slow cooker and add onions, garlic, smoked parika, salt & pepper. Pour chicken stock over top and set cooker to low & cook 4-6 hours
5. Remove chicken Breasts and pick meat off of bones. {I place skin and bones in freezer bag to make stock with on a later date}. Shred w/2 forks, make sure you get all the bones out of meat and stock!
6. Add sliced mushrooms, chicken pickings, and sour cream. Cook 30-45 min more.

Serve w/Noodles, rice, or mashed potatoes