Mmmmmmm quesadillas! Nothing says comfort quite like toasted tortillas filled with gooey cheese, meat and veggies. So for tonight’s homecoming episode of American Idol I thought I make them extra homey with my cheese crusted quesadillas!

I stumbled across this idea online and honestly have never thought about sprinkling cheese on top of a quesadilla and dayyyyum…they turned out super tasty! The creamy avocado mixed in with the cheese, chicken and veggies turned out to be quite the delicious combo.

Check out tonight’s recipe on Yahoo! Music’s Reality Rocks blog!

Happy Eating!

Cheese Crusted Spinach & Mushroom Quesadillas

Ingredients

• 1 tbsp extra virgin olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 8 oz sliced cremini mushrooms
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1/2 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp chile powder
• 1 minced garlic clove
• 2 cups fresh spinach
• 1/2 cup sliced rotisserie chicken breast
• whole wheat tortillas
• 4 oz shredded monterey jack cheese
• 1 sliced avocado
• 1 diced roma tomato

Heat the oil in a large cast iron skillet over medium high heat and sauté the onion and bell pepper until softened.

Add the mushrooms, salt, pepper, oregano, cumin and chile powder and sauté until the mushrooms have turned a deep golden brown.

Add the garlic and spinach and sauté until wilted. Remove from the heat.

Wipe the pan clean and reduce the heat to medium.

Place a few tablespoons of cheese on half of a tortilla and top with a few heaping tablespoons of the chicken mixture. Top with a tablespoon of tomato and a few avocado slices. Fold the other half over and lightly press.

Heat the quesadilla on one side for 2-3 minutes until warm. Flip over and sprinkle with the mozzarella. Flip back over to melt the cheese, forming a thin cheesy crust, and repeat on the opposite side.

Let the quesadillas slightly cool then cut with a serrated knife.

Serve with your favorite salsa!

Bon Appétit! 

Prosciutto wrapped asparagus is one of my favorite appetizers so I thought I’d mix it up a bit and serve it with a zesty dipping sauce.

It really doesn’t get much easier than this. Season the asparagus, wrap it up, pop it under the broiler and you have a delicious appetizer in under 20 minutes! The lemon dill sauce is one of my favorite Paula Dean recipes and tastes AMAZING with her crab cakes!

Check out tonight’s recipe on Yahoo! Music’s Reality Rocks blog!

Happy Eating!

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Ingredients

Asparagus

• 1 bunch asparagus
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1/4 tsp garlic powder
• 1 tbsp extra virgin olive oil
• 1/2 tbsp balsamic vinegar
• 1 package prosciutto

Lemon Dill Sauce

• 1/2 cup mayonnaise
• 1/8 cup buttermilk
• 1 tbsp fresh dill, chopped
• 1/2 tbsp fresh parsley, chopped
• 1/2 tbsp grated lemon zest
• 1 tsp fresh lemon juice
• 1 small garlic clove, mince

To make the asparagus snap off the ends and toss the spears with the salt, pepper, garlic powder, olive oil and balsamic vinegar on a large baking sheet.

Combine three spears and wrap with a piece of the prosciutto.

Broil on low until the asparagus is cook through but still slightly crisp.

While the asparagus are baking mix the mayonnaise and remaining 6 ingredients in a medium bowl until well combined. Serve with the asparagus.

Bon Appétit! 

Tonight’s Idol theme is “Then & Now” so I decided to put a new spin on a classic recipe.

I love deviled-eggs. Pretty much anything egg related satiates my appetite and these turned out absolutely delicious! I forgot to sprinkle the finished product with paprika but I didn’t miss it at all. If you end up with a lot of extra egg mixture it would be delicious as an egg salad sandwich the next day!

Check out tonight’s recipe on Yahoo! Music’s Reality Rock’s Blog!

Deviled-Egg Crostinis

Ingredients

• 6 large eggs
• 1/2 cup mayonnaise
• 1/2 tbsp yellow mustard
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2 tbsp chives, diced
• 1 tbsp diced pimentos
• crostinis

Place the eggs in a medium sized pot and cover with water. Bring to a rolling boil then cover and remove from the heat. Let sit for 15 minutes. Drain and rinse with cold water to cool. Lightly shake the pot to crack the shells.

Peel and slice in half.

Place the yolks and half the egg whites in a food processor. Dice and reserve the remaining egg whites.

Add the mayonnaise, yellow mustard, salt, pepper and 1 tablespoon of chives to the food processor.

Blend until smooth.

In a medium sized bowl mix the egg mixture and remaining egg whites. Taste and adjust seasoning accordingly.

Place a heaping tablespoon of the egg mixture on top of each crostini and garnish with the remaining chives and pimentos.

Bon Appétit! 

Tonight the final 4 contestants on American Idol are singing one hit wonders so I decided to experiment with some of this year’s hottest food fads.

The Atkins Diet has spawned a plethora of all meat food crazes and now every burger joint offers the anti-burger…a bunless mound of meat.

So for tonight’s Snackin’ with Sarah Sellers I’m going with a delicious southwestern seasoned turkey burger on soft and creamy butter lettuce.

Check out tonight’s recipe on Yahoo! Music’s Reality Rocks Blog!

Happy Eating!

Mini Bunless Turkey Burgers 

Ingredients

• 20 oz package lean ground turkey
• 2 tbsp yellow onion, diced
• 2 tbsp red bell pepper, diced (plus some for garnishing)
• 2 garlic cloves, minced
• 1 tbsp chile powder
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1/2 cup mayonnaise
• 1 tsp chile in adobo, seeds removed
• 1/4 tsp adobo sauce
• 1 head butter lettuce
• 1/2 avocado, large dice
• 2 tbsp red onion, large dice
• 1 tbsp cilantro, chopped

Combine the turkey and next 8 ingredients, through the black pepper, in a large bowl and mix until well combined.

Score meat into 8 even sections.

Form into 8 small patties.

Heat a grill top or outdoor grill over medium high heat.

Grill 5-6 minutes on each side until cooked through.

While the meat is cooking combine the mayonnaise, chile and adobo sauce in a small bowl and mix until well combined.

Top a piece of butter lettuce with a turkey burger plus a tablespoon of the mayonnaise. Top with the red onion, avocado, red bell pepper and sprinkle with the cilantro.

Bon Appétit!  

Stuffed mushrooms are probably one of my favorite appetizers. What’s not to love? Meaty cremini mushrooms filled with cheese, veggies, meat…whatever you’re feeling that day.

I decided to go with an all veggie mushroom today and these were really simple to make. My only note is make sure you taste the spinach mixture after you’ve added the veggies. You want it to be nice and flavorful!

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

Happy Eating!

Spinach Stuffed Mushrooms

Ingredients

• 24 cremini mushrooms, stems removed and reserved
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 1/2 cup yellow onion, chopped
• 1/4 cup red bell pepper, chopped
• 1/2 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1 tbsp parsley, chopped
• 1 large garlic clove
• 1/4 cup panko bread crumbs
• 8oz container frozen spinach
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan, shredded
• 1/4 tsp crushed red pepper

Preheat oven to 375 degrees.

Rinse the mushrooms in cold water and place on a large baking sheet.

Chop the stems.

Heat the olive oil and butter in a large dutch oven over medium high heat. Sauté the onion and bell pepper until softened.

Add the mushroom stems, salt, pepper, parsley and garlic and sauté for 3-4 more minutes.

Add the panko and lightly toast.

Remove from the heat and cool.

In a large bowl mix together the spinach, mozzarella and parmesan.

Add the onion mixture and red pepper and mix until well combined. Taste and adjust seasoning accordingly.

Spoon a heaping teaspoon of the mixture into each mushroom and bake 20-25 minutes until the cheese is melted and golden. In the last 5 minutes broil to help it turn golden on top.

Bon Appétit! 

The girls are taking over American Idol this week so I decided to make feminine finger food for Lyndsey Parker and her Reality Rocks blog.

I searched everywhere for cherry tomatoes and had no luck so I used these beautiful orange plum tomatoes instead and they worked just as well. The goat cheese adds an extra punch and the drizzle of balsamic vinegar balances out the flavors perfectly.

Give it a try!! These would be perfect for a wedding or baby shower.

Happy Eating!

Goat Cheese Stuffed Cherry Tomatoes

Ingredients

• 14 cherry tomatoes (plum works as well)
• 4 oz goat cheese
• 2 tbsp basil, chiffonade
• pinch of kosher salt
• pinch of cracked black pepper
• 1 tbsp balsamic vinegar

Cut a small sliver off the bottom of the tomatoes so they stand on their own, then slice the tops and remove the seeds. Turn upside down on a paper towel and drain for 10-15 minutes.

Mix the cheese, 1 tablespoon of the basil, salt and pepper in a small bowl.

Spoon a teaspoon or so of the mixture into each tomato.

Lightly drizzle with the balsamic vinegar and top with a few slivers of chiffonade.  Serve immediately or keep in the refrigerator until ready to serve.

Bon Appétit! 

Last week on American Idol the contestants sang songs they wish they’d written. So for Lyndsey Parker’s Reality Rocks blog I was cooking up recipes I wish I would have thought of first!

These turned out soooo delicious and they were super easy to put together. I added some onion, garlic, tomatoes and green onions to the recipe to make them feel more like a taco. Won ton wrappers are so versatile and can be filled with just about anything. So give this recipe a try!

Happy Eating!

Mini Taco Cups

Recipe Adapted From: All Recipes

Ingredients

• 1 tbsp extra virgin olive oil
• 1/2 cup yellow onion, diced
• 2 large garlic cloves, minced
• 1 pound lean ground sirloin
• 2 tbsp taco seasoning
• 3 tbsp salsa
• 1/2 cup salsa
• 1 cup shredded Mexican blend cheese
• 24 wonton wrappers
• sour cream
• 2 tbsp green onions, chopped
• 1 tomato, chopped

Preheat oven to 425 degrees.

Heat the olive oil in a large dutch oven over medium high heat. Sauté onions until softened. Add garlic and cook until fragrant, around 30 seconds.

Add the beef and sauté until no longer pink. Stir in taco seasoning and 3 tablespoons of salsa.

Press wonton wrappers into mini-muffin cups, two per cup. Spoon beef mixture into wonton cups.

Top with salsa and cheese. Bake about 8 minutes or until wontons are deep golden brown.

Garnish with sour cream, green onions and tomato.

Bon Appétit! 

Oh muffin tin, I just can’t get enough. This week I have two recipes featuring this lovely little pan. The inspiration for this week’s snacks, you can check them out on Lyndsey Parker’s Reality Rocks Blog, were recipes I wish I would have thought of first. So thanks to my good friend Synthia for directing me to these delicious little morsels.

I added green onions to the mix but other than that I kept the recipe pretty much the same. Try them!!! They are so so tasty!!

Happy Eating!

Mac & Cheese Bites

Recipe adapted from: Macaroni and Cheesecake

Ingredients:

• 1/2 pound elbow macaroni
• 1.5 tbsp butter
• 2 tbsp flour
• 3/4 cup milk
• 1.5 packed cups sharp cheddar cheese, shredded
• 1/4 cup Parmesan cheese, grated, plus more for sprinkling on top
• 1 egg yolk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 1/8 teaspoon ground nutmeg
• 2 tbsp green onions, chopped

Preheat oven to 425 degrees.

Cook the pasta according to the package directions and drain well. Spray a nonstick mini muffin pan with cooking spray. Set aside.

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.

Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened.

Add cheddar and Parmesan cheeses and stir to melt.

Remove from heat and stir in egg yolk, salt, pepper and nutmeg.

Stir in macaroni and 1 tablespoon of green onion.

Spoon two heaping tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently.

Sprinkle with remaining Parmesan cheese and green onions. Bake for about 10 minutes until golden and sizzling. Let cool for 5 minutes.

Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.

Bon Appétit! 

37,000 feet in the air I’m finally catching up on last week’s Snackin’ with Sarah Sellers. I’m returning from an amazing trip to Napa for my friends wedding and I can’t say enough how much I love the California wine country. Besides the amazing vino the weather and scenery was absolutely breathtaking!!

Last week Idol paid tribute to Motor City so I decided to combine some of the city’s most notable flavors in one recipe. From the soul of Motown to Detroit’s Italian influences a Prosciutto Shrimp and Pesto Polenta Cake is what came to fruition.

I can’t wait to share some pics and tips from my amazing weekend, but in the meantime try out this recipe! Your taste buds won’t be sorry.

Check out today’s recipe on Lyndsey Parker’s Reality Rocks blog HERE!

Happy Eating!

Shrimp & Pesto Polenta Cakes

Ingredients

Pesto

• 2oz fresh basil (2 bundles)
• 1 tbsp fresh lemon juice
• 1 tbsp pine nuts, toasted
• 1/4 cup shredded parmesan
• 2 garlic cloves
• 1/4 tsp red pepper
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1/4 cup extra virgin olive oil

Polenta Cakes

• 1/2 pound shrimp, peeled and deveined
• kosher salt and pepper
• 2 oz prosciutto
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 1 large garlic clove, thinly sliced
• 1/4 tsp red pepper
• 1 tube pre cooked polenta
• 1 tbsp fresh parsley, diced

To make the pesto combine the basil and remaining 8 ingredients in a food processor and blend until smooth.

If the texture is still too thick add more olive oil until it reaches a creamy consistency.

Season the shrimp with the salt and pepper. Pile the prosciutto on top of each other and cut into 1/2″ thick long strips. Wrap the strips around each piece of shrimp.

Heat the olive oil and butter in a large dutch oven over medium heat until melted.

Add the garlic and red pepper and cook until fragrant, around 30 seconds.  Add the shrimp and sauté until cooked all the way through.

Around 4-5 minutes on each side. Remove and set aside.

Slice the polenta into 1/2 circles and lightly rub with olive oil.

Place in the same skillet and sauté until lightly golden, around 3-4 minutes on each side.

Top the polenta with a tablespoon of the pesto and two shrimp. Sprinkle with the parsley.

Bon Appétit! 

Mmmmm crescent rolls. From sweet to savory the sky’s the limit on what you can make with these buttery pieces of perfection. This week American Idol is paying tribute to Detroit so I thought I’d get creative and make a hodgepodge of recipes celebrating the city’s diverse culture.

Detroit loves their hotdogs and Motown so I wanted to think outside of the box and combine a bit of soul into this culinary classic. So Voila…spicy BBQ chicken wrapped in delicious crescent rolls. Think…pigs in a blanket, except with chicken!!

Check out today’s recipe featured on Lyndsey Parker’s Reality Rocks blog HERE!

Happy Eating!

BBQ Chicken Minis

Ingredients

BBQ Sauce

• 1/2 cup ketchup
• 1/8 cup Worcestershire sauce
• 1/2 tbsp brown sugar
• 1/2 tsp BBQ seasoning
• 1/8 tsp onion powder

Chicken

• 1 tbsp extra virgin olive oil
• 1 pound boneless skinless chicken breast
• 1 tsp kosher salt and cracked black pepper
• 1 tbsp BBQ seasoning
• 1 can crescent rolls
• 1 jalapeño, seeds removed and thinly sliced

Preheat oven to 375.

To make the BBQ sauce combine the ketchup and remaining 4 ingredients in a medium bowl and mix until well combined.

Heat the olive oil in a large dutch oven over medium high heat. Cut the chicken into 1 inch pieces and liberally season with the salt, pepper and BBQ seasoning.

Add to the skillet and lightly sear on each side for 1-2 minutes. Remove and set aside.

Spread out the crescent rolls and cut each triangle into 3 mini triangles.

Top with 2 slivers of jalapeño. Take a piece of chicken and wrap with the crescent roll.

Lay seam side down on an ungreased baking sheet.

Bake until the crescent rolls are a rich golden hue. Serve with the BBQ sauce.

Bon Appétit!