I am totally digging Neon Indian’s single Polish Girl right now. It makes me feel like I should be driving down the PCH or jumping around an open field with thousands of festival goers. It’s just one of those happy, put your hands up and dance kind of songs. I’m super excited about seeing them live with Purity Ring (yay!!) next month!

So take a listen…play it twice in a row…it will make your Friday that much more enjoyable!

Neon Indian – Polish Girl

Hollywood Week has officially started on American Idol! From the usual nervous contestant (oh how I can relate) to the fall heard round the world, yes Symone Black is okay, last night’s episode definitely didn’t lack in the drama.

This season I’m cooking up idol snacks for Yahoo! Music Blogger Lyndsey Parker and her music injected reality blog, Reality Rocks. Last night I started off Hollywood week with some delicious Veggie Stuffed Crescent Rolls and tonight I’m making some classic Cali cuisine (or my version at least)!

So while you’re waiting to see if Symone made it to the next round snack on my Shrimp Tostadas…they won’t disappoint!!!

Click HERE to read my feature on Reality Rocks!

Ingredients

• 1 tbsp extra virgin olive oil
• 1 pd shrimp, peeled and deveined
• juice of 1 lime
• 1 tbsp chile powder
• 1/4 tsp kosher salt
• 1/2 tsp black pepper, ground
• 6 tostada shells

Salsa

• 1 large avocado, cubed
• 1 plum tomato, diced
• juice from 1/2 a lime
• 1/2 yellow onion, diced
• 1 Serrano pepper, diced (seeds removed if you don’t like it super spicy)
• 1/4 chopped cilantro

Black Beans

• 2 tsp olive oil
• 2 tbsp chopped onion
• 1 (14.5oz) can black beans, rinsed and drained
• 1/2 cup chicken broth
• 1/4 cilantro, chopped
• 1 tsp cumin
• juice from 1/2 a lime
• salt and pepper

For the shrimp, combine the first 6 ingredients, through the black pepper, in a large bag and marinade for 15-20 minutes.

While the shrimp is marinating make the salsa by combing the avocado and next 5 ingredients, through the cilantro, in a large bowl. Set aside.

Heat an indoor grill pan or grill to medium high heat and grill the shrimp until cooked through.

Around 3-4 minutes on each side.

While the shrimp is grilling heat the remaining olive oil in a medium sauce pan and saute the remaining onions until translucent. Add the beans and chicken broth, reduce for about 10 minutes.

Add the cilantro, cumin, and lime juice. Mash beans using a potato masher or back of a wooden spatula until desired consistency. Taste and adjust seasoning accordingly.

To assemble the tostadas top the shells with the beans.

Followed by the lettuce.

Then the shrimp and salsa.

Bon Appetit!

We’ve made it past 7 cities and thousands of auditions later so tonight American Idol is taking us to Hollywood (or Pasadena California…close enough). Throughout the auditions I’ve been cooking up city favorites for Lyndsey Parker’s Yahoo! blog, Reality Rocks.

According to the Idol website we were suppose to head to East Rutherford, New Jersey for auditions, but according to conflicting schedules the judges couldn’t make it out for the call back rounds (or so I read online). The recipe I had planned sounded too delicious to pass up so I’m making it for tonight’s Hollywood premier.

This is definitely the easiest recipe I’ve done so far for Snackin’ with Sarah Sellers so try it…it’s good…it’s REALLY GOOD! I think I ate half the plate before all was said and done.

Click HERE for my feature on Reality Rocks!

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large shallot, diced
• 10oz frozen spinach, thawed and drained
• 1/2 red bell pepper, diced
• 1 8oz container sliced baby bella mushrooms
• 4 oz less fat cream cheese, room temperature
• 1/4 cup light sour cream
• 2 containers crescent rolls

In a large skillet heat the olive oil over medium high heat. Saute the shallots and bell pepper until tender.

Add the mushrooms until soft and the liquid has evaporated.

Add the spinach and cook until heated through.

In a large bowl mix in the cream cheese and sour cream into the spinach mixture until well combined.

On a parchment lined baking sheet roll out the crescent rolls and top with a heaping tablespoon of the mixture.

Spread the mixture evenly on the crescent roll leaving a slight border. Roll up starting from the flat end.

Bake in a preheated oven, according to package directions, until lightly golden brown.

Bon Appetit!

Tonight is the big night, Super Bowl XLVI (46), and you can’t have a football game without snacks. So whether you’ll be cheering on your favorite team, picking your favorite commercial, or waiting to see what Madonna will do during her halftime performance, you’ll be deciding which snack to munch on the most.

I thought I would pull together 10 of my favorite snacks from over the last few years. Some of the pics aren’t that great (the little PowerShot that could), but the food is definitely a must try.

Who will you be cheering on? I know I’m excited to see what the Queen of Pop will be conjuring up. I also want to some additional ideas for  my get together tonight so let me know what your favorite snacks are in the comments below.

Savory Southwest Guacamole

Creamy Black Bean Dip

Italian Stuffed Mushrooms

Southwest Chicken Spring Rolls

Mini Crab Tarts

Flautas with Adobo Chile Cream

Hot Bean Dip

Black Eyed Pea Dip

Spicy Fire Roasted Salsa

Toasted Ravioli

Bon Appetit!!!

I am a huge Santigold fan. My brother introduced me to her a few years back and I was immediately hooked. Her sound is so fresh and she’s amazing live. Her self titled debut (then Santogold) was released in 2008 so I’ve been anxiously awaiting her sophomore release. So check out her latest single off her upcoming album, Master of My Make-Believe, out this spring! It’s pure fun!

Santigold – Big Mouth

Last night American Idol took us to one of my favorite towns, Portland, and I was cooking up a local favorite from a Portland native, Shrimp Spring Rolls (or Salad Rolls as she calls them).

So for today’s edition of Reality Rocks by Yahoo! music blogger extraordinaire, Lyndsey Parker, I’m cooking up a St. Louis classic. While doing my research on St. Louis I found out that they have a huge Italian scene and that Toasted Ravioli is a must have, pre dinner snack. Not only was this incredibly simple to make, but we finished half the batch before I could photograph the final result. You have to try it.

How are you liking the talent so far on American Idol? Let me know in the comments below.

Check out today’s feature on Reality Rocks HERE!

Ingredients

• 2 cups italian bread crumbs
• 1/4 cup shredded parmesan cheese (save 1 tsp for garnishing)
• 1/4 cup parsley, chopped (save 1 tsp for garnishing)
• 1 egg
• 1/2 cup milk
• 20oz fresh four cheese ravioli
• 1 tbsp extra virgin olive oil
• 1/2 cup yellow onion, chopped
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 (14.5oz) cans crushed fire roasted tomatoes
• 1/2 tsp crushed red pepper
• 1 tsp italian seasoning
• salt and pepper to taste
• 3 tbsp canola oil, divided

Combine the bread crumbs, parmesan cheese, and parsley in a large bowl and mix until well combined.

In a small bowl whip together the egg and milk.

Take the pasta and dredge in the egg mixture, shaking away any access liquid. Dip in the bread crumb mixture and shake away the access mixture. Set breaded raviolis on a separate dish and set aside.

In a large dutch oven heat the olive oil over medium high heat. Saute the onions and red peppers until softened.

Add the garlic and saute for 30 seconds. Add the tomatoes and seasoning and simmer for 15 minutes so the flavors can combine. Stir frequently. Taste and adjust the seasoning accordingly.

While the marinara simmers, In a large cast iron heat 1.5 tablespoons of canola oil over medium high heat. Working in batches, pan fry the ravioli until they are a deep golden color, around 3-4 minutes on each side.

Repeat until all of the ravioli are cooked.

Lightly sprinkle the ravioli with the parmesan and top the marinara with the remaining parsley. Serve on a large platter with the marinara sauce for dipping.

Even Max got a little taste…

Bon Appetit!

Matt and I visited Portland last fall and I absolutely fell in love with the city. From the diverse culture to the sky high trees and roses lining the freeways, there is a ton of stuff to do and PLENTY of food to eat. So for tonight’s episode of American Idol I new exactly what to cook for the Portland auditions.

My dear friend was born and raised in Portland and always makes the most amazing vietnamese cuisine. When we were in town I was a bit surprised at how many different asian restaurants there were. I have to say, it’s the best asian cuisine I’ve ever had. So I sent an email to Kim and asked her what dish I should make for Lyndsey Parker’s readers on Snackin’ with Sarah Sellers and she suggested this mouth watering treat. I kept true to her recipe for the most part with only a few minor adjustments. For some reason there were no bean sprouts to be found the night I was making it so I substituted it with shredded carrots.

The recipe is very simple and delicious and you can get as creative as you want with the filling. Give it a try and let me know what you think.

Click HERE to read today’s post on Reality Rocks!

Ingredients

• 8 spring roll wrappers
• 4 pieces bib lettuce, cut in half to make 8 small pieces
• 8 pieces of shrimp, cooked (or you can use your favorite protein)
• 1 cup rice noodles, cooked
• 1/2 cucumber, skin removed and cut into matchsticks
• 1/2 cup shredded carrots
• 1 cup cilantro
• 2 tbsp creamy peanut butter
• 1 tbsp hoisin sauce
• 1 tsp sriracha
• hot water to thin out sauce
• 1 tbsp peanuts, chopped

Working very quickly dip the spring roll wrappers in piping hot water until soaked. Shake off any access liquid.

Place the wrappers on a flat surface and layer with the bib lettuce first, followed by the shrimp (or protein of your choice), rice noodles, cucumber, carrots, and the cilantro.

Fold the bottom flap up first, then proceed with the two sides and roll up.

**Less is more. Just put a little bit of each ingredient in the wrappers. You don’t want to overload them. If you let the water get cold the wrappers will become tough so work quickly!

To make the sauce combine the peanut butter, hoisin, and sriracha in a small bowl. Mix until well combined. Slowly add the hot water until you reach a thin, smooth consistency. Top with the chopped peanuts.

Bon Appetit!

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!