Sweet Potato “Hummus” – So Close

Sweet Potato “Hummus” – So Close

One of my all-time favorite things to do is take an iconic recipe, and somehow tweak it to maybe make it easier, healthier, or tastier; which was definitely not what happened here. This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes, which, much to my amazement, came out remarkably well.

I don’t blame you if you're skeptical, but this stuff really does have almost the same taste and texture as hummus. It has a little bit of a sweeter finish, which reminded me of a red pepper hummus, but all in all, it’s very close. In fact, my wife Michele, who has a much more discerning palate than I do, said that if she were blindfolded, she’d have trouble identifying this as not being actual hummus.

However, to get this close to what you think hummus tastes like, please be prepared to adjust the ingredient amounts to your liking. Some folks like just a hint of garlic and lemon, while others like to be crushed by it. Same goes for the tahini, and other seasonings, so taste, and adjust accordingly.

Of course, since the name, “hummus” comes from the Arabic word for chickpeas, one can make a strong argument that this isn’t hummus, and therefore shouldn’t be called hummus. But those people don’t have to worry about search engine results, which is why I just worked the word “hummus” into this paragraph four times. Actually, let’s make it five, as I say I really do hope you give this easy, and delicious alternative hummus a try soon. Enjoy!

Ingredients for about 2 cups of Sweet Potato Hummus:

2 cups mashed, roasted sweet potatoes

1/3 cup tahini

2 cloves crushed garlic

1 teaspoon kosher salt, plus more to taste

1 teaspoon cumin

1/4 teaspoon chipotle

pinch cayenne

1 tablespoon olive oil

1/2 lemon, juiced, plus more to taste

2 tablespoons cold fresh water whipped in to lighten texture, optional

freshly chopped parsley to garnish

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Peruvian Potato & Chicken Salad (Causa Rellena) – Behold The “Giver Of Life”

Peruvian Potato & Chicken Salad (Causa Rellena) – Behold The “Giver Of Life”

There’s nothing very unusual, or interesting about serving a chicken or potato salad at a cookout, which is why this truly unique, Peruvian potato and chicken salad will cause such a stir. Or should I say, “causa” a stir, since in Peru that’s what this gorgeous dish is called. I’m told the name comes from the Inca word for “giver of life,” which is exactly what this will do to your summer picnic table.

Above and beyond the bold, vibrant flavors, this is unlike any other potato-based salad, in that we’re using mashed potatoes instead of cubes, or chunks, but it really does work beautifully, and the smooth, silky texture makes this even more refreshing to eat. Keep all that in mind the next time a heat wave rolls through your area.

I went very minimal with the cherry tomato garnish, but my Peruvian friends are letting me know that olives are a very traditional garnish, as are hardboiled eggs. If you do an image search, you’ll see all kinds of elaborate presentations, and that’s half the fun of making something like this, so go nuts. Regardless of how you dress yours up, or what ends up in your salad, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 Appetizer-Sized Portions (in 6-oz ramekins):

For the potato mixture:

1 1/4 pound Yukon Gold potatoes, or russet

2 tablespoons Aji Amarillo chili paste, or to taste (see note below)

2 tablespoons olive oil

1 or 2 limes, juiced, or to taste

salt and cayenne to taste

For the chicken salad:

1 large cooked chicken breast, diced or shredded

1/4 cup green peas

1/4 cup cooked diced carrots

2 tablespoons finely diced roasted red pepper

1 teaspoon minced shallot, or red onion

2 tablespoons freshly chopped cilantro

1 teaspoon lime juice

1/4 to 1/3 cup mayo, or as needed

salt and cayenne to taste
1 ripe avocado for layering with the salad

For the sauce:

1/3 cup mayo

1 tablespoon sour cream, optional
1 small crushed garlic clove
2 teaspoons Aji Amarillo chili paste, or to taste
a splash of water to adjust the thickness

Please Note: If you can’t find Aji Amarillo, you can make a paste from some fire-roasted and peeled orange or red bell peppers, and red Fresno chilies for some heat. While this does get you close, you should definitely try to find a jar of the real stuff, since it does have such a unique flavor.

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Million Dollar Dip – Worth Every Penny

Million Dollar Dip – Worth Every Penny

When I heard there was a recipe called million dollar dip, I knew it was something I had to try, especially since it was invented by a fellow upstate New Yorker, named Helen Corbitt. Apparently, the original name was Neiman Marcus dip, which at some point evolved into million dollar dip, although I’m not exactly sure when, or why. I’m guessing Pinterest had something to do with it.

Whatever the reason, I do like the new name better, and not just because recipes shouldn’t be named for department stores, but also because million dollar dip is so darn accurate. I’ve had more than a few cheese-based dips in my day, but this is, by far, the richest one I’ve ever enjoyed. I mostly credit the semi surprising addition of almonds, which makes sense, since that’s the best part of any holiday cheese ball. Yes, I’m that guy at the party who whittles off all the crushed nuts it was rolled in.

By the way, I wanted to expand on a cryptic tip I gave during the video, when I said to use a sharp knife for the green onions, so they taste better. The reason is, if you use a dull knife to slice or chop onions, you’ll be crushing instead of cutting, which releases volatile sulfuric compounds, and makes the flavor much harsher.

In fact, I have a theory that most people who don’t like onions, had parents who used dull knives to cut onions when they were kids. If that’s you, go buy a sharp knife, and give them another try. That aside, this dip is extremely simple to make, profoundly satisfying, extremely addictive, and sure to be a huge hit at your next party, which is why I really do hope you give it a try soon. Enjoy!

Ingredients for about 3 cups of Million Dollar Dip:

1/2 cup chopped crisp-cooked bacon (6 to 8 slices)

1 1/2 cups mayonnaise

8 ounces sharp cheddar cheese

1/2 cup slivered almonds, very lightly toasted

1/2 cup thinly sliced green onions

pinch of cayenne

Greek Chicken Kabobs (With Authentic Tzatziki Sauce Recipe)

Get your grill out this Summer and try these delicious Chicken Souvlaki (Greek Chicken Kabobs) with authentic Tzatziki Sauce recipe! Smoky flavored kebabs are what you need to try this Summer!

Amazing flavors with smoky flavored Greek Chicken Kabobs (Chicken Souvlaki) is a must try recipe for the Summer.


The flavorful,soft,juicy grilled chicken cooked to perfect along with veggies and finally served with homemade authentic tzatziki sauce is the best combination for any summer party.


Chicken souvlaki recipe is very simple and easy to put together with some basic ingredients and totally under 30 mins to fix such flavorful appetizers.


This Greek chicken souvlaki is flavored with basic ingredients like lemon juice,olive oil,oregano and few readily available ingredients in your pantry and finally after grilling directly roasted for a few seconds onto the direct flame that gives the perfect restaurant style chicken kebab feel.


Another delicious kebab recipe that you can try is Murg(Chicken) Malai Kebab. 


Check out more information about Souvlaki from this article of Wikipedia.

Souvlaki Recipe

The most interesting thing about this Greek chicken kebab is that the ingredients are not fancy and even the procedure so easy plus total time is under 30 mins to make this amazing dish.

Also I am sharing here is easy tzatziki sauce recipe,which is so good too.

The chicken used by me here is boneless breast meat but you can also try the boneless thigh meat and that would be great too.

Chicken Souvlaki Marinade

The marinade used in this recipe is very simple with basic ingredients and that are readily available in your pantry.


I am listing here the ingredients used in the marinade:

• Olive Oil

• Oregano (dried or fresh)

• Parsley (dried)

• Thyme ( dried)

• Lemon Juice (optional lemon zest too)

• Garlic minced

• Mint Fresh

• Balsamic Vinegar / White Vinegar

What is the difference between a gyro and  Souvlaki?

A Gyro is Greek delicacy which is much similar to a modern day sandwich.


Normally cooked/grilled meat which is served with a pita bread along with grilled/cooked veggies and sauces,just like a sandwich.


Gyros are also referred as shawarma and is mostly prepared with pork,which normally forms  the main dish.


A Souvlaki on the other hand is grilled Greek appetizer,just like kabobs and normally served along with sides like rice/veggies too.


In Souvlaki cubes of chicken or any meat are grilled on direct flame along with veggies and served as a appetizer.


Souvlaki is also sometimes referred as Shish Kebab.

Authentic Tzatziki Sauce Recipe

Here I have shared one of the easiest and best Tzatziki sauce recipe,very easy with few ingredients and goes so well with these smoky grilled Greek kebabs.

Here are the steps that will help you understand how to make tzatziki sauce:

• First clean and dry the cucumbers. Scoop out the seeds and grate the cucumbers.

• Squeeze the grated cucumber and remove the water content from the cucumber.

• Next in a bowl take the Greek yogurt. Either make your own Greek yogurt at home or use the store bought one.

• To make homemade Greek yogurt,take some high fat yogurt in a cheese cloth and tie it to the kitchen sink to drain out all the water from it.That's it!

• Add the grated,squeezed cucumber and all the remaining ingredients to the sauce mix.

• Mix well and add little extra EVVO, serve it with grilled chicken skewers.

• This tzatziki sauce stays good in refrigerator for upto 4 days but it will slightly become watery as cucumbers will leave juices over the time.

Greek Chicken Kabobs

To make the best Greek Chicken Kebabs you have to marinate the chicken breast/ thigh meat for at-least 10-15 mins or even overnight to get the best flavors.

I have marinated chicken for 10 to 15 mins and then threaded them onto skewers to grill them.

Here are the easy steps to make these kebabs:

• In a mixing bowl add the ingredients mentioned for the marinade.

• Add the chicken pieces to the marinade,mix well and refrigerate for some time. 

• If you are using wooden skewers then soak them at least 30 mins before using them to avoid getting burned or catching fire.

• Next start threading the skewers with chicken pieces and alternating between onion,red and yellow bell peppers.

• Heat the grill/grilling pan and spread some marinade mix on to the pan to avoid sticking.

• Cook/grill for 2 mins on each side,keep turning the skewers to get even cooking.

• I have finally held the kabobs directly on the flame for few seconds to get the smoky flavors.

Greek Chicken Kabobs (With Authentic Tzatziki Sauce Recipe)

By Savory Bites Recipes
Published 06/03/2019

Get you grill out this Summer and try these delicious Chicken Souvlaki (Greek Chicken Kabobs) with authentic Tzatziki Sauce recipe! Smoky flavored kebabs are what you need to try this Summer !

Ingredients

• 1/2 lb/ 1.5 Cup Boneless Chicken Breast/Thigh Meat,cut in to cubes 1 Inch thick
• For Marination:
• 3 Tbsp Olive Oil
• 2 Tbsp Oregano Dried
• 1 tsp Parsley Dried
• 1 tsp Thyme Dried
• 1/4 Cup Lemon Juice
• As per need Kosher Salt
• 4 cloves Garlic minced
• 1/2 tsp Black Pepper Powder
• 1/2 tsp White Vinegar/Balsamic Vinegar
• 1 tsp Mint fresh chopped
• 1/4 tsp Sugar
• For Tzatziki Sauce:
• 1/2 Cup grated,seeded Cucumber
• 1/2 Cup Greek Yogurt
• As per need Kosher Salt
• 1 Tbsp Extra Virgin Olive Oil
• 1 Clove Garlic minced
• 1/2 tsp Oregano
• 1/2 Tbsp Lemon Juice
• 1/4 tsp Red Chili Flakes(optional)
• Extra:
• Veggies cut into cubes(I have used Red Onion,Green and Yellow Bell Peppers)
• Bamboo Skewers(soak them in water for 30 mins)

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Instructions

1. Wash,clean and cut the chicken pieces.
   In a mixing bowl add the ingredients mentioned for marinade.
2. Add the chicken pieces to marinade and mix well.
   Keep it refrigerated for 15 mins.
3. Meanwhile,in a bowl add the ingredients for the tzatziki sauce.
   mix well and keep aside.
4. Heat a grilling pan,spread some of the marinade over the pan/grill.
   Thread the chicken alternating between onion and bell peppers on to the skewers.
5. Grill them on each side for 2 mins,keep rotating till the chicken is cooked well.
6. I have finally held the skewers directly onto the flame for few seconds just to get the smoky flavors.
   This step is optional.
   Please make sure that you do not burn the chicken or skewers if you are doing the jawaban step.
7. Serve immediately with sauce.

Yield: 4 Servings
Prep Time: 00:20:00 mins.

Cook time: 00:10:00 mins.
Total time: 30 mins.
Tags: kabobs,greek grilled chicken skewers,chicken souvlaki

Easy Chicken Recipes

Here are few chicken recipes that you will love:

• Mongolian Chicken

• Kung Pao Chicken

• Panda Express Sweet Fire Chicken Breast

• Sesame Chicken

• Chili Chicken

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Make This Grilled Moroccan Chicken Recipe

Juicy,flavorful very delicious Moroccan Chicken Recipe (Grilled) is what you have to try and is so under an Hour/Under 60 mins to fix Lunch or Dinner! Juicy chicken marinated in easy Moroccan marinade makes this dish so good that you definitely go for seconds.

This Moroccan chicken recipe (grilled Moroccan chicken) is my favorite these days and I love to put it on our dinner table whenever I am in a hurry to fix food.


The best flavors of Moroccan chicken comes when the chicken is marinated with the Moroccan marinade for at-least 6 to 8 hrs.


Since you want the food on the table quickly you can either marinate the chicken previous night and refrigerate for the flavors to blend in with the chicken or keep it for 30 mins and then grill it.


This Moroccan spiced chicken is very easy to put together and gives you perfect juicy grilled chicken at home. Restaurant style food at home in under an hour.

Moroccan marinade used in this recipe:

The marinade is very straightforward and all you need to do is mix up the ingredients and give a good whisk.That's it.

Following are the marinade ingredients:

• Extra Virgin Olive Oil

• Smoked Paprika

• Ground Cumin

• Ground Coriander

• Minced Ginger,Garlic and Chopped Cilantro

• Lemon Juice + Zest

• Greek Yogurt

Tips for best way to grill chicken:

• Always soak the bamboo skewers for 30 mins in water before grilling.

• Make sure the chicken is dry before marinating or else the marinade wont stick to it.

• Choice of veggies to use in the kabobs is optional.Try using zucchini,broccoli too.

• As per tolerance of heat use paprika and chili flakes.

• Marinate the chicken for a minimum of 30 mins prior to grilling.The best results are achieved if marinated overnight.

• Use ingredients as fresh as possible to get best flavors.

• How long do you grill chicken is depending on the chicken pieces size. If you are using breast meat,cut  vertically and then pounded to thinner size the time for that will vary,than chicken cut into cubes. So depending on how you are cutting the chicken the time will vary.But ideal is to check that chicken is not pink at center and juices run clear.

Moroccan Chicken Recipe

• First prepare the Moroccan chicken rub.

• In a mixing bowl,add olive oil,minced ginger and garlic.

• Next add the cilantro chopped. Mix well.

• Next add the paprika,greek yogurt. Mix well till everything is incorporated well.

• Add the chili flakes,lemon juice,lemon zest,black pepper powder,ground cumin and ground coriander,salt.

• Mix well till well mixed.

• Cut and clean the chicken pieces to 1 to 1.5 inch thick piece and make bell pepper squares,onion squares.

• Add the Moroccan chicken marinade to it and rub well . Make sure it coats well onto the pieces.

• Keep this aside so that chicken and veggies to get the flavors. I have kept this refrigerated for 30 mins but you can keep this overnight to get best results.

• Heat a grilling pan or outdoor grill,apple some olive oil to the grill pan and let it get hot.

• If you are using wooden/bamboo skewers then dip it in water for atleast 30 mins or it will catch fire.

• Thread the chicken and veggies alternating on to skewers and place on the grilling pan.

• Keep turning on the sides till the chicken is evenly cooked and no more pink.

• Serve immediately with Tzatziki Sauce!

Make This Grilled Moroccan Chicken Recipe

By Savory Bites Recipes
Published 06/22/2019

Juicy,flavorful very delicious Moroccan Chicken Recipe(Grilled) is what you may want to try and so under an Hour/Under 60 mins to fix Lunch or Dinner! Juicy chicken marinated in easy Moroccan marinade makes this dish so good that you definitely go for seconds.

Ingredients

• 2 Cup Chicken Breast,pieces,cut into 1 to 1.5 Inch pieces
• Moroccan Chicken Marinade:
• 2 Tbsp Extra Virgin Olive Oil / EVVO
• 1.5 tsp Smoked Paprika
• 1/4 Cup Greek Yogurt
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• A pinch of Black Pepper Powder
• 4 Tbsp Cilantro,chopped
• 4 Cloves Garlic,minced
• 1 Inch Fresh Ginger,grated/minced
• As per need Salt
• 1 Tbsp Lemon Juice
• 1 Tbsp Lemon Zest
• 1/4 tsp Red Chili Flakes
• Additional:
• Onion and Bell Pepper,cubed
• Bamboo Skewers,soaked in water for 30 mins

FollowSavoryBites

Instructions

1. In a mixing bowl add the ingredients for Moroccan chicken rub,mix well and keep aside.
2. Clean and dry the chicken pieces,cut into 1 to 1.5 inch pieces.
   Cut the onion and bell peppers into squares and keep aside.
3. Add the marinade to the vegetables pieces and chicken pieces,mix well to coat everything and refrigerate for 30 mins.
4. Heat a grilling pan/outdoor grill,spread some oil on the plate.
   Thread the chicken pieces and veggies alternating on the skewers.
5. Place the skewers on the grilling pan and keep turning on sides till the chicken is cooked and no more pink.
   Serve once done with Tzatziki Sauce.

Yield: 4 Servings
Prep Time: 00:30:00 mins.

Cook time: 00:15:00 mins.
Total time: 45 mins.
Tags: Moroccan grilled chicken moroccan chicken recipe,grilled chicken,appetizer

Recipe Notes:

• Always soak the bamboo skewers for 30 mins in water before grilling.
• Make sure the chicken is dry before marinating or else the marinade wont stick to it.
• Choice of veggies to use in the kabobs is optional.Try using zucchini,broccoli too.
• As per tolerance of heat use paprika and chili flakes.
• Marinate the chicken for a minimum of 30 mins prior to grilling.The best results are achieved if marinated overnight.
• Use ingredients as fresh as possible to get best flavors.

More Chicken Recipe that you will love:

• Greek Grilled Chicken / Chicken Souvlaki

• Cashew Chicken

• Mongolian Chicken

• Kung Pao Chicken

• Orange Chicken (Panda Express Copycat)

• Sesame Chicken

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Note: This post contains Affiliate links.

Follow Savory ites Recipes on social Media to get latest updates: