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!

Makes 4 halves with plenty of salsa left for more

Ingredients

• 1 (14.5oz) can black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 1 serrano chili, diced
• 1 cup cilantro, chopped (reserve 1 tsp for garnish)
• 1/3 cup red onion, chopped
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 lime, divided
• salt and pepper
• 2 large ripe avocados
• 2 tbsp extra virgin olive oil, divided
• 1/2 cup salsa
• 2 tbsp light sour cream
• 1 tbsp milk

In a large bowl mix together the first 7 ingredients through the lime. Add the juice from half the lime and mix until combined. Salt and pepper to taste. Set aside.

Heat a grill pan or outdoor grill over medium high and brush with a tablespoon of olive oil. Brush the skin of the avocados with the remaining olive oil and lime juice. Sprinkle with salt and pepper.

Place the avocado skin side down and grill until there are visible grill marks and the avocado is heated through.

In a small bowl mix the sour cream and milk until it’s a nice, smooth consistently but not too runny.

Remove the avocados from the grill.

Fill the indention with your favorite salsa (click here for my recipe), top with the black bean corn salsa, a dollop of the sour cream mixture, and garnish with the cilantro.

Bon Appetit!

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!

Ingredients

• 1 lb ground bison (substitute with lean ground sirloin if you can’t find bison)
• 1 shallot, diced
• 1 tbsp Worcestershire
• 1 tbsp Montreal steak seasoning
• 1 egg
• 2 tbsp extra virgin olive oil, divided
• 1/2 cup light mayonnaise
• 2-3 pieces roasted red peppers, jarred
• 2 large garlic cloves
• 1/4 tsp kosher salt
• 6 whole grain rolls, sliced
• 1 cup spinach arugula mix (lettuce will work too)
• 4 slices pepper jack cheese
• 1 tomato, sliced

In a large bowl mix together the first 5 ingredients until well combined.

Form into 6-7 small patties.

Heat 1 tbsp of olive oil in a cast iron skillet on medium high heat. Cook the patties for 3-4 minutes then flip.

Once the meat is almost cooked top with the cheese to melt. Remove from the pan.

While the meat is cooking mix the next 5 ingredients, through the kosher salt, in a blender or food processor. Blend until smooth.

Slice the rolls in half and smooth the bottom half with the aioli, top with the spinach mix, meat, then the tomato.

Bon Appetit!

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!

Ingredients:

• 1 cup loosely packed basil leaves (large handful)
• 4 garlic cloves, divided
• 1 tbsp pine nuts
• juice from 1/2 a lemon
• 1 cup shredded Parmesan, divided
• 1/4 cup extra virgin olive oil
• salt and pepper
• 1 tbsp olive oil
• 1 sprig of rosemary
• 1/2 tsp red pepper flakes
• 1/2 yellow onion, sliced in half moons
• 1/4 shrimp (around 8 large), butterflied
• store bought pizza dough, thin crust
• 1 cup shredded mozzarella

Preheat pizza stone in a 450 degree oven.

To prepare the pesto combine the first 5 ingredients in a food processor.

While the ingredients are blending slowly pour in the olive oil until you get a creamy consistency. Salt and pepper to taste. Set aside.

In a large skillet heat the olive oil over medium heat. Crush the remaining garlic cloves and add to the skillet along with the rosemary and red pepper flakes. Saute until fragrant.

Remove the garlic and rosemary from the skillet and mince the garlic. Brush the pizza crust with the olive oil.

In the same skillet saute the onions until translucent. Season the shrimp with salt and pepper and add to the pan. Cook until the shrimp start to turn slightly opaque. Remove from the pan.

Smooth the top of the pizza crust evenly with the pesto.

Top with the Mozzarella, shrimp mixture and garlic. Sprinkle with the remaining Parmesan and garnish with the rosemary (using kitchen sheers snip the rosemary leaves evenly on top).

Bake in the oven until the cheese is melted and the crust is a light golden brown, around 12-15 minutes. Cut and serve.

Bon Appetit!

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

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!

Sauteed Mussels with Shallots and White Wine

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large shallot, diced
• 2 garlic cloves, minced
• 1.5 tbsp parsley, finely chopped (reserve 1/5 tbsp for garnish)
• 1 cup chicken stock
• 1/2 cup white wine, I used a Pinot Grigio
• 1 pound mussels, rinsed

Rinse the mussels and remove any opened shells.

Heat the olive oil in a large skillet or dutch oven over medium high heat. Add the shallot and saute until fragrant, around 2-3 minutes. Add the garlic and saute until fragrant, around 30 seconds.

Add the white wine and slightly reduce for about 2-3 minutes. Add the chicken stock and parsley and simmer until flavors are well combined, around 6-8 minutes.

Add the mussels to the sauce and simmer until all of the shells are fully opened. If there are any shells that don’t open throw them away.

Serve in a large bowl sprinkled with the remaining parsley.

Bon Appetit!

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!

Cheesy Kielbasa Pierogies

• 3 eggs
• 8oz light sour cream
• 3 cups all purpose flour
• 1 tbsp baking powder
• 1/4 tsp kosher salt
• 1tbsp extra virgin olive oil
• 1/2 pd kielbasa, casings removed
• 1 tsp dried thyme
• 1 cup shredded mozzarella
• 4 pieces center cut bacon, diced
• 1 yellow onion, sliced in half moons
• 1/4 tsp dried thyme
• 1 tsp sugar
• 1 cup frozen peas
• Sour cream for garnishing

Start with the dough.

In a large bowl or mixer beat the eggs and sour cream until smooth.

In a separate bowl sift the flour, baking powder, and salt.

Slowly mix into the egg mixture until a dough forms.

Place the dough on a floured surface and knead until smooth and firm.

Set aside.

Ingredients for the Kielbasa:

In a large skillet or dutch oven heat the olive oil over medium high heat. Saute the kielbasa, crumbling with a wooden spatula. Add the dried thyme and cook until no longer pink.

Remove from the pan and set aside. Wipe out any access grease.

On a floured surface divide the dough in half. Working with one half at a time roll out to about 1/8″ thickness.

Using a circular cookie cutter cut into 3″ rounds. Use flour as needed so the dough doesn’t stick.

Heat a large pot of water over high heat. Lightly dab the edges of the dough with water and fill with a small amount of kielbasa and mozzarella.

Fold over and pinch the sides with a fork. Repeat until all of the pasta is filled and sealed.

Boil the pierogies until they rise to the top, around 4-6 minutes.

Ingredients for the bacon and onion mixture:

Using the same skillet you used for the Kielbasa saute the bacon until crispy, remove from the pan.

Add the onions, remaining thyme, and sugar. Saute until onions are translucent. Add the green peas and pierogies. Gently mix the dumplings into the onion mixture.

If serving as an appetizer fill martini glasses with 3 pierogies, top with a dollop of sour cream, and sprinkle with the bacon bits.

I’ll be posting mini videos of the recipes soon so check back!

Bon Appetit!

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!

Grits Cakes with Creamy Crab Dip

• 2 pieces applewood smoked bacon, chopped
• 1/2 cup yellow onion, diced
• 2 cups chicken broth
• 1 cup milk
• 2 tbsp butter
• 1 cup grits
• 1/3 cup shredded parmesan cheese
• 8oz lump crabmeat, shells removed
• 2 green onions, chopped
• 1/2 cup low fat cream cheese, room temperature
• 1/4 cup light sour cream
• 1/4 cup light mayonnaise
• 1/2 tsp fresh lemon juice
• 1 tsp Worcestershire
• 1/4 tsp paprika
• Chopped parsley for garnish

Preheat oven to 350 degrees.

In a large saucepan saute the bacon over medium high heat until golden brown.

Remove from pan and set aside. Add the onions to the bacon grease and cook until tender.

Remove the onions and set aside.

Add the chicken stock, milk, and butter to the pan and bring to a boil. Scrape up the brown bits from the bottom (flavor!!).

Slowly add the grits and simmer until cooked through, around 12-15 minutes.

Remove from the heat and add the onions, bacon, and parmesan.

Spoon the grits into a muffin tin coated with cooking spray.

Bake in the oven for 30 minutes until lightly golden on top.

While the grits cakes are cooking, carefully remove any loose shells from the crabmeat. In a large bowl combine the crab meat and next 7 ingredients.

Remove the grits cakes and carefully remove them from the tins.

Top with the crab dip and garnish with the chopped parsley.

Bon Appetit!

I’ll be posting mini videos of the recipes so check back soon!

Lana Del Rey is no stranger to controversy, especially after her much hyped but less then impressive Saturday Night Live performance. I on the other hand love Lana Del Rey and can’t imagine the nerves she must have been feeling on that night. So in honor of premier night check out my cover of Blue Jeans (for those of you that haven’t seen it yet).

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

Start with the black bean corn salsa.

Ingredients:

• 1 (14.5 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• small bunch cilantro, around 1/2 cup
• 1/3 cup chopped red onions
• 1 tsp lime juice
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 serrano pepper, diced
• salt and pepper to taste

Mix all of the ingredients together in a large bowl.

Adjust the seasoning accordingly. Set aside.

Prepare the avocado cream.

Ingredients

• 1 ripe avocado
• 1/3 cup light sour cream
• juice from 1/2 a lime, around 1/2 tsp
• dash of garlic powder

Mix ingredients together in a medium size bowl.

Assemble the remaining ingredients.

[1 green onion, chopped - 2 Tostadas per person - 2 rotisserie chicken breasts, shredded]

Assemble

Start with the tostada shells and some of your favorite fresh salsa. For my salsa recipe click HERE. Smooth a tablespoon of fresh salsa onto the shells.

Top with the rotisserie chicken, a generous scoop of the black bean corn salsa, a dollop of the avocado cream, and sprinkle with the green onions.

Voila!

Bon Appetit!

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!