What do you get when you pare the brilliance of Nigel Godrich, clever synthesized beats and the celestial vocals of Laura Bettinson, ultraísta. The “sixth” member of my all time favorite band Radiohead, has formed a new group with drummer Joey Waronker and Bettinson. Information is sparse online aside from their newly released single, smalltalk.

I’m loving this new track and the video is mesmerizing…literally, the movement and colors keep your eyes locked. The drum beats are beautifully wrapped with Bettinson’s vocals and the familiar synth effects that are becoming a staple in Indie Pop/Electronic music today. Their Facebook page hints for more to come so hopefully an EP or full length album is in their future.

Happy Listening and Happy Memorial Day Weekend!!! What does everyone have going for the long holiday?

As promised, here’s today’s second recipe in honor of tonight’s American Idol finale. I wouldn’t consider myself much of a baker. Actually I never bake anything, but I have a major sweet tooth. One thing I do love to make is whipped cream!

It’s peach season in Texas, and what goes better with peaches then whipped cream. Actually ice cream probably does but I had to set some limits somewhere. This is a pretty brainless recipe but sometimes those are my favorite kinds.

Check out today’s (and yesterdays) recipes on Lyndsey Parker’s Reality Rocks blog HERE!

Ingredients

Serves 4

• 4 peaches, slightly ripe
• 1 cup heavy whipping cream
• 1 cup confectioners sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp cinnamon
• Honey
• Zest from one lime

Heat an outdoor grill or indoor grill pan over medium high heat. Spray with cooking spray to prevent sticking. Slice the peaches in half.

Grill, skin side down, for 4-5 minutes.

While the peaches are grilling pour the whipping cream in a large mixer, make sure the bowl and whisk are ice cold, and mix until stiff peaks are about to form.

Add the sugar, vanilla and almond extract.

Continue to blend until still peaks form.

Make sure you don’t over whip the mixture or it will turn into a buttery consistency.

Remove the peaches from the grill.

Slice into wedges, around the pit.

Put the slices from two halves in a small ramekin. Sprinkle with the cinnamon.

Drizzle with a bit of honey.

Top with a spoonful of whipped cream and sprinkle with the lime zest.

Bon Appétit!

In honor of tonight’s finale on American Idol I’m posting two recipes today. Last night I combined two of my favorite things, sour cream and pesto, for the aptly named snack, Sour Cream Pesto Crackers. For today’s recipes I’m throwing in another quick snack and something sweet.

Avocados are amazing this time of year so I try to squeeze them in as many recipes as possible. I’m still holding on to the “good fat” rule on these so I don’t feel bad throwing them in to sandwiches, salads, anything Mexican food related, etc etc.

So for my first recipe I’m playing around with canned tuna and creamy avocado.  If you want to go light on the mayo feel free. The creaminess of the avocado prevents the sandwiches from being too dry.

Check out today’s recipes on Yahoo! Music’s Reality Rocks blog by the fabulous Lyndsey Parker, HERE!

Ingredients

Yields 24 Sandwich Bites

• 2 (5oz) cans chunk light tuna in water, drained
• 1/4 cup reduced fat mayonnaise
• 1/2 tsp fresh thyme, finally chopped
• 1 tsp kosher salt and pepper, divided
• 1 large avocado
• 1/2 tsp fresh lime juice
• 6 slices sour dough bread

Mix the tuna, mayo, and thyme together in a small bowl.

Season with 1/4 tsp of kosher salt and pepper. Taste and adjust seasoning accordingly.

In a small bowl mash together the avocado, lime juice and remaining salt and pepper.

Taste and adjust seasoning accordingly.

Using a serrated knife cut the crust from the bread.

Spread a heaping spoonful of the tuna mixture onto a piece of bread.

Top with the avocado.

Top with another piece of bread and cut into quarters.

Side note: If tuna isn’t your thing swap out with your favorite chicken salad. Try my recipe here!

Bon Appétit!

Another year has passed and another musical hopeful is about to be crowned Season 11′s next American Idol. Last year I had the amazing opportunity to make it to Hollywood and sing for the trifecta of judges. It was an eye opening, exciting, and growing experience. Because of my screen time Lyndsey Parker, Music Editor of Yahoo! Music, invited me to guest blog during the rest of the season and provide themed recipes every week. Apparently my food didn’t suck that bad because she had me back this year!

Over the last few years I’ve definitely learned A LOT about food and writing my own recipes. I also got a new camera so the pics are leaps and bounds better then last year. So for this week’s finale I’ve come up with three recipes for the two night event. Head over the Lyndsey’s Blog, Reality Rocks, to view all three recipes or wait until tomorrow to get the final two right here!

What have been your favorite Snackin’ with Sarah Sellers recipes this season? Let me know in the comments field below.

Check out all three finale recipes HERE!

Ingredients

• 1 ¼ cup fresh basil leaves, divided
• 1/2 cup sour cream
• 1/3 cup shredded parmesan cheese
• 1 tbsp pine nuts
• 1 large garlic clove
• 1/2 lemon, juiced (around 1 tbsp)
• 1/4 tsp Kosher Salt and cracked black pepper
• 1 tsp extra virgin olive oil
• 20 table water crackers
• 1 red pepper (cayenne, Serrano or jalapeno), thinly sliced

Combine a cup of basil and the next 6 ingredients, through the salt and pepper, in a food processor.

Pour the olive oil through the spout while blending.

Taste and adjust seasoning accordingly.

Fill a piping bag with the pesto mixture. If you don’t have a piping bag pour into a zip lock bag and snip the bottom corner.

Pour a dollop of the mixture on top of each cracker.

Chiffonade the remaining ¼ cup of basil.

Sprinkle a few of the basil ribbons on top of each cracker.

Top with a slice of red pepper.

Bon Appétit!

Morning Teleportation

I’m doing things a little different for today’s Song of the Day. Last Wednesday I reviewed a local show for GoodBAMMSho in Deep Ellum and was pleasantly surprised by the night’s lineup. Philly foursome Nicos Gun, local Dallas boys The Roomsounds, and Isaac Brock’s (of Modest Mouse fame) pet project, Morning Teleportation were an impressive group of young musicians.

My favorite of the night was headliner Morning Teleportation. Their distinct sound really caught my attention for reasons that you’ll just have to read below (how about that transition). So check out a track off their 2011 release, Expanding Anyway, and read up on the other stellar bands of the night.

Just a Figment: 

Nicos Gun

Wednesday night brought three very different yet seamlessly connected bands to the LaGrange in Deep Ellum. The last few times I’ve ventured down the tattooed streets of the once bustling local music scene, a little bit of hope is restored for music in Dallas. The LaGrange is a quaint and hip music spot perfect enough to fill a herd of music lovers into its sophisticated ambiance. It’s been serving up local tunes and Tex-Mex for a few years now but to me, I’ve found a new spot to check out the hungry and talented (musically speaking of course).

Wednesday’s event was sponsored by the fabulous peeps at Blackbox Presents and GoodBAMMSho. Opening the night was philly foursome Nicos Gun. Permeating the dark streets with their electro infused beats it made for a grand entrance into the club. The crowd was small but it didn’t prevent them from putting on a hell of a good set.

Continue reading >> Nicos Gun, The Roomsounds, Morning Teleportation & a Whole Lotta Smoke

Tonight is results night on American Idol and we’re one week away from the season 11 finale. I’ll be doing things a little differently next week so make sure you check back on Tuesday for my finale grub!

To keep the “homecoming” theme going I decided to go with an obvious choice in Texas cuisine, barbeque. These little suckers turned out delicious! I ended up just sitting over the dutch oven eating the cabbage with a fork…thank you butter, you complete me!

The barbeque sauce is an ode to my grandfathers famous recipe. It didn’t turn out exactly like his because well, he would probably have to kill me if he gave it to me, but this was equally tasty. It a little less sweet then traditional BBQ sauce but it pairs beautifully with the Chianti soaked cabbage. Okay I’m hungry, make it, you will be happy!

Check out tonight’s recipe feature on Reality Rocks HERE!

Ingredients

Cabbage Slaw

• 2 tbsp butter
• 2 small sweet onions, vidalia or yellow, sliced
• 1/2 head red cabbage, sliced
• 1/4 cup red wine, chianti
• salt and pepper

• 1 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 tbsp light brown sugar
• 1 tsp barbeque seasoning
• 1/4 tsp onion powder

• 1 lb marinated flank steak (I used Peppercorn marinated)
• 6 whole wheat rolls

Heat the butter in a large dutch oven over medium high heat.

Saute the onions until tender.

Add the cabbage.

Cook for 3-4 minutes until slightly tender. Season with salt and pepper and add the wine. Reduce the heat to medium low and cook until the cabbage is tender, stirring occasionally.

While the cabbage cooks mix together the ketchup and next 4 ingredients, through the onion powder, in a medium bowl.

Set aside.

Heat an outdoor grill or indoor grill pan over medium high heat and spray with cooking spray. Add the steak and grill for 2 minutes on each side for medium rare and 3 minutes or medium.

Remove from the heat and rest. While the meat is resting slice the rolls and heat on the grill for 1-2 minutes.

Once the meat has rested for 3-4 minutes slice into thin pieces.

To assemble top the rolls with the meat.

Drizzle with the barbecue sauce.

Finish off with the cabbage mixture.

Bon Appétit!

First things first, I LOVE VEGAS!!! I just got back from my first trip to Sin City last night and had an amazing time with my girlfriends. I will definitely be posting some pics from the trip soon.

This week is so crazy so I needed a quick snack for tonight’s Snackin’ with Sarah Sellers. The final three contestants are visiting their hometown’s tonight on American Idol so in honor of my hometown I’m going for quick, easy, and of course, Mexican Food.

You can’t go out to eat in Dallas without seeing Queso on the menu. It’s a must have snack and the epitome of comfort food in my opinion. Velveeta is perfect for making these cheese bites because they slightly congeal (yay processed cheese) after sitting for a few minutes. Make it…your taste buds will thank you!

Check out tonight’s recipe feature on Reality Rocks HERE!

Ingredients

• 1 tbsp extra virgin olive oil
• 1/2 cup yellow onion, diced
• 1/4 cup red bell pepper, diced
• 1 tbsp jalapeno, seeded and minced
• 1/4 pd lean ground sirloin
• 1 tsp chile powder
• 1/2 tsp cumin
• 1 can original rotel
• 1 pd original velveeta cheese (small brick), cubed
• bag of tostitos scoops
• 1 tbsp cilantro, minced

Heat the oil over medium high heat in a large dutch oven.

Saute the onion

Red bell pepper

and jalapeno until tender.

Add the sirloin, chile powder and cumin and saute until the meat is cook through.

Reduce the heat to medium and stir in the Rotel and cheese.

Stirring frequently cook until the cheese is completely melted and smooth. Assemble the tortilla chips.

Scoop some queso into the scoops.

Sprinkle with the cilantro.

Let them sit for 2-3 minutes. The cheese will congeal slightly making them into little cheese bites. Serve on a large platter.

Bon Appétit!

Oh Friday how I love you. It’s the end of a long week and the start of the weekend! I can stay up as late as I want and drink as much wine as I please without worrying about hitting the grind the next day. What I will have to worry about is making my flight Saturday morning!!! Yes that’s right I’m FINALLY making my first trip to Las Vegas. The food, the gambling, lord help me…I will definitely try to squeeze in some quick posts throughout the trip!

For all the mothers and graduates, I wish you the best weekend ever!! To get it started off right I thought I’d go with a little White Denim for your Friday afternoon. Yes I know I promised some more music from the fab ZZ Ward, but I decided to spread the Song of the Day love instead. Frontman James Petralli gives a very Jeff Buckley vibe to Street Joy, one of the more mellow tracks on the bands 2011 release, D. It’s a perfect mid-day tune.

Street Joy: 

Photo Source: NME

Last night the remaining 4 contestants on American Idol sang songs from the great state of California and songs “they wish they had written”. Does anybody else think Phillip Phillips is a mini Dave Matthews (enter sarcasm here)?? No  but seriously, the guy is definitely talented but I feel like I’m staring at a carbon copy from about 20 years ago. On another note Joshua and Jessica were amazing as usual. They definitely deserve to be in the finale.

The season is winding down and so is Snackin’ with Sarah Sellers but don’t worry, I’ll be experimenting in the kitchen all year long. For tonight’s recipe I’m carrying on the California vibe with some tasty Veggie Kebabs. It’s about to be swimsuit season so why not munch on something healthy and delicious.

Check out tonight’s recipe on Reality Rocks HERE!

Ingredients

• 8 cremini mushrooms, stems removed
• 1 squash, 8 1″ pieces
• 1 zucchini, 8 1″ pieces
• 1/4 red onion, 8 circular cuts
• 1 red bell pepper, 8 circular cuts
• olive oil
• salt and pepper
• 8 small mozzarella balls
• 1 tbsp butter
• 1 shallot, minced
• 1/4 cup balsamic vinegar
• 8 wooden skewers

To assemble the veggies remove the stems from the mushrooms

and slice the squash and zucchini into 1″ circular cuts.

Using a 1″ cutter make 8 round cuts for the bell pepper and onion.

If you don’t want to make the circles, just cut the veggies into bite size chunks.

Heat an outdoor grill or inside grill pan to medium high. If you’re using an outdoor grill soak the skewers in water for 15-20 minutes. Skewer the veggies starting with a mushroom, squash, zucchini, onion, then top with the bell pepper.

Brush with the olive oil.

Grill until the veggies are tender with a nice bite, rotating until you get those beautiful grill marks all the way around.

While the skewers are grilling heat the butter in a saucepan over medium high heat. Saute the shallot until softened.

Reduce the heat to medium low and add the balsamic vinegar.

Cook until slightly thickened and reduced.

Remove the skewers and season with salt and pepper.

Place a mozzarella ball at the end of each.

Place on a large platter and top with the balsamic glaze.

Bon Appétit!

I tried to wait until Friday for my Song of the Day but I just can’t contain myself. I love discovering new music…best of all GOOD new music. So for this new finding I have to give 100% credit to my mom. Things have been so crazy lately and my emails have been piling up. While doing a routine clean-up I saw an email from her. She’s been wanting me to cover John Legend’s Ordinary People for a while and saw a cover of ZZ Ward covering the tune for Grammy.Com. Well, needless to say, one click-through from an email has severely affected me musically.

This girl is so sick. How do I describe her….blues? Soul? R&B? Hip Hop? All of the above? Yes! I immediately downloaded her Mixtape “Eleven Roses” and I’m officially blown away. Lucky for me her EP released a few days later so I’ve got 13 ZZ Ward items to put on full rotation on my iPod.

So please, do yourself a favor. LIStEn! DOwnLoaD!!!! Be AMAZED!!! This chick is the effing bomb! Look out for Friday because I’m going to blow her up on Song of the Day!!

Got it Bad:

Photo credit: The Boom Box