Another week has passed and the first American Idol hopeful from the top 13 was sent home packing. The “lucky” group of what could be the show’s most talented singers sang their hearts out on the big stage, which means I was whipping up some dishes for you & your watch party to feast upon!
Yahoo’s fabulous reality/music blogger, Lyndsey Parker, has been giving me much love in her weekly series Snackin with Sarah Sellers. My creative process has involved hours in the kitchen, pen to the pad, and music blaring to keep my focus to the stove.
This week’s recipes are sure to please the pallet so check out some of my new, tasty treats below. Don’t forget to check out Lyndsey Parker’s blog, Reality Rocks, every week for new recipes and the latest Idol goss!
Caramelized Onion Quesadillas with Bacon and Goat Cheese
Yields 4 appetizer servings, 2 quesadilla slices per person
- 5 slices center cut bacon, diced (reserve 1 tbsp for garnish)
- 1 large onion, cut in to thin strips
- 1 tbsp extra virgin olive oil
- 1/2 tsp dried thyme
- 4 large flour tortillas
- 2.5 oz goat cheese
- sour cream
Cook the bacon in a large skillet over medium heat until crisp and fat is rendered. Remove bacon with a slotted spoon and set aside.
To caramelize the onions add the oil to the bacon fat, then add the onions and thyme. Cook for 35-40 minutes, turning frequently to avoid burning, until the onions are reduced in size and a deep golden brown. Remove onions from the skillet and wipe clean.
Starting one tortilla at a time, place the tortilla in the skillet and add three dollops (around 3 tbsp) of the goat cheese to one side of the tortilla. Top with the onions and bacon and fold the other side over. Cook until the tortilla is a light golden brown, and the cheese is melted.
Repeat for the remaining tortillas. Serve with a dollop of sour cream for dipping and garnish with the bacon bits. If you’re making this as a meal, double the recipe for 4 people, or this will suffice for 2.
I also like to serve my quesadillas with some home made guacamole and salsa!!
Creamy Black Bean Dip
Yields 4 appetizer servings…double the recipe for your next “Idol” watch party!
- 2 slices center cut bacon, chopped
- 1/4 cup red onion, chopped
- 1/8 cup jalapeno, chopped
- 1 large garlic clove, chopped
- 1 15oz can black beans, rinsed and drained
- 1 tsp cumin
- 1 tsp chili powder
- 1/8 tsp kosher salt
- 1/4 cup water
- 1/8 cup water
- 1 green onion, chopped
- sour cream
In a large sauce pan, over medium heat, cook the bacon until crisp and the fat is rendered. Remove the bacon with a slotted spoon and set aside.
Saute the onion until soft, stirring frequently for 2-3 minutes. Add the jalapeno and saute for 2-3 more minutes. Add the garlic and saute until fragrant, around 30 seconds. Add the beans and the next 4 ingredients through the water. Simmer until water is evaporated and ingredients are married, around 2-3 minutes.
Place the bean mixture into a food processor and blend, slowing pouring in the 1/8 cup of water until a creamy consistency is reached.
Serve topped with a large dollop of sour cream and sprinkled with the green onion and reserved bacon bits.
Send your recipe ideas my way!!!
For my avid followers and those who know me well, it’s no surprise how ecstatic I was when Radiohead released their new album The King of Limbs! Since I was first introduced to the other-worldly British band in the early 90’s, I’ve been hooked ever since. I could write an entire blog about my favorite band on the face of the plant but I’ll get right to the music. Here are a few tunes off their latest album. Download it, enjoy it, they can do no wrong. 😉