Quick & Easy Snacking – American Idol Top 5

We’re finally down to the top 4 on American Idol and I must say, I’m pretty pleased with the remaining contestants. Last week’s elimination of gospel powerhouse Jacob Lusk didn’t come as too big of a surprise. He definitely brought power every week, but his lack of vocal control and iffy song choice lost it for me towards the end. Not to mention that questionable plaid number he was flaunting during Carole King week. Phew…lets move on.

Every week this Idol season I’ve had the pleasure of posting my own recipes on Yahoo’s Reality Rocks blog by the fabulous Lyndsey Parker. So for last week’s “Now and Then” theme I was serving up my take on a 1960’s home cooked classic, and something a bit more 2011.

Give these recipes a try, they are simple and delicious! The crab tarts are super quick to make, and don’t be fulled by the ingredient list on the meatballs…they are really easy to make!

Check out Reality Rocks on Wednesday and Thursday to see what I’ll be serving up for Idol’s “Jerry Leiber and Mike Stoller” themed episodes.

It’s going to be a tight race from here on out…who do you think is going to take the Idol crown?

Happy Eating!!


Mini Crab Tarts

Yields 15 tarts

Ingredients

  • 8 oz lump crab meat
  • 2 tbsp red onion, chopped
  • 1 tbsp parsley, finely chopped
  • 1 tsp fresh lemon juice
  • 1/4 tsp lemon zest
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked pepper
  • 1/4 cup light mayonnaise
  • 1 package fillo shells
  • 1/4 cup pepper jack cheese, grated
  • 2 tbsp chives, 1 inch cut

Preheat oven to 350 degrees.

Prepare the veggies.

Rinse and pick through the crab to make sure all of the shells are removed.

Combine the crab and next 7 ingredients, through the mayo, in a large bowl and mix until well-combined.

Place the fillo (also Phyllo) shells on a baking sheet and spoon mixture into each shell.

Sprinkle with the cheese and bake until heated through and cheese is melted.

Remove from the oven and garnish with the chives.


Meatballs with Mushroom Dipping Sauce

Yields 16 meatballs

Ingredients

  • 1 tbsp butter
  • 4 baby portobello mushrooms, rough chop
  • 1/2 yellow onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 garlic clove, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked pepper
  • 1/4 cup parmesan, grated
  • 1/4 cup parsley, finely chopped
  • 2 tbsp worchestershire
  • 1/2 cup panko bread crumbs
  • 1 lb lean ground sirloin
  • 1 egg
  • 1 tbsp olive oil
  • bamboo skewers

Sauce

  • 1 shallot, minced
  • 4 portobello mushrooms, sliced
  • 1 cup chicken broth
  • pan juices
  • 1 tbsp parsley, finely chopped
  • salt & pepper
  • 1/2 cup light sour cream

Preheat the oven to 400 degrees.

Prepare the veggies.

Heat the butter in a large cast-iron skillet over medium-high heat until melted.

Add the mushrooms through the garlic and sauté until veggies are soft and onions are translucent.

In a large bowl combine the veggies and next 8 ingredients, through the egg, until well-combined.

Form the meat mixture into small, bite-sized meatballs.

Heat the olive oil in the same cast-iron skillet over high heat. Brown the meatballs on each side, around 5-7 minutes.

Place the meatballs on a baking sheet and bake for 12-15 minutes.

While the meatballs cook, in the same skillet sauté the shallots and mushrooms in the remaining pan juices until tender.

Add the chicken broth and bring to a boil.

Reduce the heat and simmer for 8-10 minutes.

Remove the meatballs from the oven and pour pan juices into sauce.

Add the parsley and season with salt and pepper to taste.

Remove from the heat and stir in sour cream.

Serve the meatballs 3 to a skewer along with the sauce.


Washed Out  is a one man band from Georgia that starting producing records out of his bedroom studio. In honor of my up and coming trip to Portland (yes this is the theme song to the hilarious show Portlandia) I had to pay tribute to my favorite single!

Feel it All Around:

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