Snackin’ with Sarah Sellers: Grilled Avocado with Black Bean Corn Salsa

Last night we got to see the great talent in Colorado and tonight American Idol is headed to my home state TEXAS! So needless to say for tonight’s Snackin’ with Sarah Sellers I felt right in my element.

I would consider myself an expert on all things tex-mex, and nobody (in my very biased opinion) does Mexican food better then Texas. So for tonight’s episode in Galveston/Houston I thought I would make a beach friendly appetizer that stays true to the best cuisine a girl could ever ask for.

Check out Snackin’ with Sarah Sellers on Lyndsey Parker’s Yahoo! blog, Reality Rocks…HERE!

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Snackin’ with Sarah Sellers: Bison Sliders with Roasted Red Pepper Aioli

American Idol is officially in full swing and tonight they’re headed to Aspen, Colorado for the second week of auditions. I was a little confused at first since the audition city posted on the website is Denver, so I’m assuming the call back rounds were held in Aspen. Nevertheless I cooked up a Colorado inspired appetizer for tonight’s episode.

Lyndsey Parker of Yahoo! Music was gracious (and adventurous) enough to include my recipes on her weekly reality music blog, Reality Rocks, for Season 10 and now Season 11. It definitely makes my last stab at Idol worth it that much more (see my audition here). :)

Check out Snackin’ with Sarah Sellers on Yahoo’s Reality Rocks HERE!

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Snackin’ with Sarah Sellers: California Style Shrimp and Pesto Pizza

The first week of Idol auditions has come and gone but tonight they’ll be airing a special audition episode from sunny San Diego. So far I’ve paid homage to the south with my Grits Cakes with Creamy Crab, then back north to Pittsburgh for some Cheesy Kielbasa Pierogies.

For tonight’s episode I’m serving up some yummy Shrimp and Pesto Pizza, California style. Things have been so crazy I haven’t had time to watch any of the episodes. What do you guys think about the talent this year?

Check out Snackin’ with Sarah Sellers on Reality Rocks HERE!

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Song of the Day – Etta James “This is a Man’s World”

The music world lost a legend on January 20th. Etta James was an inspiration to so many musicians, including myself. Her deeply troubled life was heard so passionately in her music. From the powerful At Last to one of my favorites, I’d Rather Go Blind, it’s impossible to not feel the soul behind each breath and note she sings. So for today’s Song of the Day I had to give tribute to one of my favorite female soul singers.

Etta James – It’s a Man’s World

Sauteed Mussels with Shallots and White Wine

This week has been an absolute whirlwind. Between work, music, and Snackin’ with Sarah Sellers premiering this week I’ve barely had time to think. Last night I had another recipe to invent and document. After all is said and done (photographs, video, etc) it usually takes me a couple hours per recipe, even if it’s a simple one. So to not starve my husband I thought I would make a quick appetizer to tide him over.

We love mussels and they couldn’t be easier to make. Usually your fish monger will already de-beard them so all you have to do is wash them before you throw them in the pot. Definitely give this recipe a try…it’s delish!

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Snackin’ with Sarah Sellers: Cheesy Kielbasa Pierogies

After my brief debut on American Idol last year (watch my audition here) I was lucky enough to catch the eye of music blogger and reality TV aficionado, Lyndsey Parker. A season later and countless snacks to boot she’s having me back to contribute to her Reality  Rocks blog.

Last night American Idol made it’s season 11 debut in Savannah and I was cooking up a hodgepodge of southern classics with my Grits Cakes with Creamy Crab. For tonight’s episode I’m marrying two of Pittsburgh’s most popular eats, Kielbasa and Piergoies. A labor of love, yes…but totally worth it. So pull up your sleeves and dive in to this scrumptious recipe. Dare I say it’s one of my most delicious creations yet.

Check out tonight’s post on Reality Rocks HERE!

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Snackin’ with Sarah Sellers – Grits Cakes with Creamy Crab

I can’t believe it’s that time of year again. This time last year I was nervously waiting to see if my American Idol audition would air live, and it did. Because of my audition (see it here) Reality Rocks blogger extraordinaire, Lyndsey Parker, reached out to me to become a contributor to her popular reality music blog.

So for tonight’s Idol episode, and my 100th post (yay!!!), we’re heading south to Savannah and I decided to whip up the most southern appetizer I could think of. So throw your healthy resolutions out the window tonight and test out this scrumptious recipe! It’s pretty tasty.

Check out tonight’s post on Reality Rocks HERE!

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Song of the Day – M83 “Midnight City”

You know that awkward moment when you find yourself dancing at your desk with your headphones on….yes I am that girl, and this is that kind of song. I love this song, I love this album! This is one of those tunes you could just put on repeat and never get sick of it!

Turn your speakers up!

M83 – Midnight City

Rotisserie Chicken Tostadas with Black Bean Corn Salsa

Tostadas are perfect for weeknight meals because of their versatility and the ease of minimal cooking. They’re quick, easy, and delicious. Rotisserie chicken is great for Tostadas. It’s one less thing you have to cook and the roasted flavor of the chicken pares perfectly with the crispy shells and spicy toppings.

Start with the black bean corn salsa.

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Spicy Fire Roasted Salsa [Recipe Upgrade]

My grandpa’s salsa is famous in my family, but it’s almost impossible to get him to spill his secrets….until now. Over the holidays I was gorging on his yummy creation when I started asking for bits and pieces of the recipe. I doubt I got it down 100% but I think I did a pretty good job re-creating the family favorite.

A few years ago I posted my salsa recipe and it hasn’t changed much over the years. Once I made my grandfather’s salsa I was hooked. The addition of the tomato sauce and dried oregano took it to the next level.

Ingredients

  • 28oz can fire roasted tomatoes
  • 1 cup tomato sauce
  • 1/2 yellow onion (around 1/2 a cup), cut in large chunks
  • small handful of cilantro (around 1/2 a cup)
  • 2 garlic cloves
  • 2-3 serrano peppers (depending on your heat level), chopped
  • 1/2 tsp dried oregano
  • 1/4 tsp sugar
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper to taste
  • Not pictured: 1/2 red bell pepper, cut in large pieces

Place all of the ingredients in a food processor or blender.

Blend until well combined. Taste and adjust seasoning.

I like it to have a little bit of texture, not too blended. If you mix it in a food processor use the chop/pulse setting to get a good chunky salsa.

Bon Appetit!