Author Archives: Sarah Goode

Snackin’ with Sarah Sellers: Chocolate Cream Cheese Crescent Rolls

March 12, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , , 2 Comments

Cream Cheese Chocolate Crescent Rolls

Next to wonton wrappers crescent rolls are probably my second favorite food item. Not only are they delicious by themselves but you can pretty much stuff them with anything your heart desires. I’ve experimented with savory crescent rolls  in the past so this time around I was in the mood to try something sweet.

The brown sugar glaze helps sweeten the rolls so there’s no need to add a bunch of sugar in the filling. Give these a shot! They turned out quite tasty!

Check out today’s recipe featured on Yahoo! Music HERE!

Chocolate Cream Cheese Crescent Rolls

Ingredients

Crescent Rolls

  • 8oz cream cheese, softened
  • ½ cup semi-sweet chocolate chips
  • 1 tbsp chopped hazelnuts, reserve some for garnish
  • ½ tsp almond extract
  • 1 package crescent rolls

Glaze

  • ½ cup packed light brown sugar
  • ½ tsp cinnamon
  • ½ tsp almond extract
  • 2 tbsp water

Preheat oven to 350.

Chocolate Cream Cheese Crescent Rolls

In a large bowl mix together the cream cheese, chocolate, hazelnuts and almond extract until smooth.

Chocolate Cream Cheese Crescent Rolls

Spread the crescent rolls onto a non-stick cookie sheet.

Place a tablespoon of the cream cheese mixture on wide end of each triangle.

Chocolate Cream Cheese Crescent Rolls

Roll up, starting at shortest side of triangle, rolling to opposite point.

Chocolate Cream Cheese Crescent Rolls

Place on ungreased cookie sheet. Bake until golden brown, around 15-20 minutes.

Chocolate Cream Cheese Crescent Rolls

While the crescent rolls are baking combine all 4 ingredients to make the glaze. Whisk until smooth.

Remove the rolls from the oven and drizzle with the brown sugar glaze. Sprinkle with some of the chopped hazelnuts.

Bon Appetit! 

Snackin’ with Sarah Sellers: Guacamole Dumplings

March 3, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , , Leave a comment

Guacamole Dumplings

The Texas State Fair is a magical place. Only there can you find anything you could possibly imagine deep fried. I typically stay away from fried food but when that wonderful time of year rolls around I go into complete food junkie mode.

All season long for American Idol I’m cooking up themed recipes for Yahoo! Music Lyndsey Parker and her Reality Rocks Blog! This week the contestants are still in Vegas so I took some inspiration from my favorite Sin City chef, Bobby Flay.

I bought way too many avocados this week and didn’t want any of them to go to waste so when I was thinking of appetizer ideas I decided to take a que from my favorite state fair snack, Fried Guacamole.

I love how the texture of the wonton wrappers kept the dumplings light, crispy and full of flavor! You have to give these a try, you won’t be able to eat just one!

Happy Eating!

Guacamole Dumplings

Ingredients

    • 2 large avocados
    • 2 tbsp red onion, minced
    • 1 tbsp cilantro, minced
    • 1 garlic clove, minced
    • 1 tsp lime juice
    • 1/2 tsp chili powder
    • 1/2 tsp cumin
    • 1/4 tsp kosher salt
    • 1/4 tsp cracked black pepper
    • 1 cup rotisserie chicken breast, diced
    • 1 oz queso fresco
    • 1 egg
    • wonton wrappers
    • 2 cups canola oil
    • salsa

In a large bowl mix together the avocados and next 8 ingredients, through the pepper, until smooth. Taste and adjust seasoning accordingly.

Guacamole Dumplings

Add the diced rotisserie chicken.

Guacamole Dumplings

And crumbled queso fresco.

Guacamole Dumplings

Take a wonton wrapper and brush the edges with the egg wash. Place a tablespoon of the guacamole in the center of the wonton.

Guacamole Dumblings

Starting from the middle pull the edges of the wonton wrapper over the guacamole and pinch to seal.

Guacamole Dumplings

Making little packets.

Guacamole Dumplings

Heat the oil in a large dutch oven over high heat. Fry the dumblings until golden brown.

Guacamole Dumplings

Remove and place on a paper towel to soak up the excess oil.

Serve with your favorite salsa. Check out my Fire Roasted Salsa recipe!

Bon Appétit! 

Snackin’ with Sarah Sellers: Black Bean Bruschetta

March 3, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , , , Leave a comment

Black Bean Bruschetta

There’s nothing more relaxing then Sunday afternoon, especially after the insane week I just had. The husband and I just got back from an amazing long weekend in New Orleans, one of my favorite cities. Unfortunately, the Wifi we were suppose to have in our apartment wasn’t working so I wasn’t able to post this week’s Idol recipes.

The competition on American Idol continued in Vegas so I let one of my favorite restaurants in Sin City inspire my recipes. I’m a massive Bobby Flay fan and Mesa Grill is a must visit next time you’re in the mood for some delicious southwestern cuisine.

So for my first Idol inspired recipe I’m putting a twist on an Italian classic with my Black Bean Bruschetta.

Check out this season’s American Idol recipes on Lyndsey Parker’s Reality Rocks Blog!

Happy Eating!

Black Bean Bruschetta

Ingredients

Black Beans

    • French baguette
    • olive oil spray
    • 1 tsp extra virgin olive oil
    • ¼ cup red onion, diced
    • 1 tsp jalapeno, diced
    • 1 large garlic clove, minced
    • 15oz can black beans, rinsed and drained
    • ½ tsp cumin
    • 1 tsp chili powder
    • ¼ tsp kosher salt
    • ¼ tsp cracked black pepper
    • 1 cup chicken stock
    • 1 tbsp heavy cream

Relish

    • ½ avocado, diced
    • 1 tbsp red bell pepper, diced
    • ¼ tsp jalapeno, diced
    • 1.5 tbsp cilantro, minced
    • ¼ tsp kosher salt
    • ¼ tsp cracked black pepper
    • 1oz queso fresco, crumbled

Preheat oven to 350.

Slice the baguette into 8 thick slices, around ½ an inch, and spray with the olive oil spray.

Black Bean Bruschetta

Bake until warm and crispy. Remove from oven and set aside.

Black Bean Bruschetta

Heat one teaspoon of olive oil in a medium saucepan over medium high heat. Sauté the onion and jalapeno until softened, around 5 minutes. Add the garlic and sauté until fragrant.

Black Bean Bruschetta

Add the black beans and next 5 ingredients, through the chicken stock, and bring to a boil. Simmer until the liquid has reduced by ¼ cup, 15-20 minutes.

Black Bean Bruschetta

While the black beans cook combine the avocado and next 5 ingredients in a small bowl, through the black pepper, reserving ½ tsp of cilantro for garnish. Set aside.

Black Bean Bruschetta

Swirl the cream into the beans and using a potato masher mash the beans until nice and creamy. Taste and adjust seasoning accordingly.

Spoon the black beans on top of the bread and top with a tablespoon of the relish. Sprinkle with the cheese and cilantro.

Bon Appetit!

Snackin’ with Sarah Sellers: Spicy Bacon Wrapped Chicken Bites

February 21, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , , 1 Comment

Spicy Bacon Wrapped Chicken Bites

It’s Vegas week on American Idol and I’m cooking up themed recipes for Yahoo! Music’s Lyndsey Parker and her Reality Rocks blog. Last night I was inspired by a little gambling with my poker chip themed Herbed Cream Cheese & Bell Pepper Chips. Tonight I wanted to be a little more sinful and my girlfriend Synthia had the perfect recipe for me to steal.

She brought these little beauties over for Super Bowl Sunday and they were literally gone in about 10 minutes. They’re so easy, absolutely delicious and well…sinful. I decided to add a sliver of jalapeño to each bite to spice it up a bit and they turned out sooo good.

Have you guys been watching American Idol? Who’s your favorite?

Happy Eating!

Spicy Bacon Wrapped Chicken Bites

Ingredients

  • 1 pound boneless skinless chicken breast
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp chili powder
  • 1 large jalapeño, seeded, thinly sliced
  • 8 pieces center cut bacon, cut in thirds
  • 1/2 cup brown sugar

Preheat oven to 350.

Cut the chicken into bite size pieces and liberally season with the salt, pepper and chili powder.

Spicy Bacon Wrapped Chicken Bites

Toss until evenly coated with the seasoning.

Spicy Bacon Wrapped Chicken Bites

Press a sliver of jalapeño against each piece of chicken and tightly wrap with a piece of bacon.

IMG_8465

Overlap the ends to seal.

Spicy Bacon Wrapped Chicken Bites

Dredge each piece of chicken in the brown sugar.

Spicy Bacon Wrapped Chicken Bites

Place on a foil lined baking sheet, seem side down.

Spicy Bacon Wrapped Chicken Bites

Bake for 30-35 minutes until the chicken is cooked through and the bacon is nice and crisp.

Bon Appétit! 

Snackin’ with Sarah Sellers: Herbed Cream Cheese & Bell Pepper Chips

February 20, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , Leave a comment

Herbed Cream Cheese & Bell Pepper Chips

Ahhh Vegas. For some ridiculous reason I managed to completely avoid Vegas for most of my twenties, that is until I was awakened last year and discovered the brilliance of craps and all you drink tables. Yep, Sin City I’m in love!

So in honor of Vegas Week on American Idol I’m paying homage to the mighty poker chip. And what better way to top off a vibrant bell pepper then with cheese? Oh yeah…add some avocado and you can’t stop popping them in your mouth!

Incredibly easy, delicious and not too bad for you. Just use some low fat cream cheese to shave off a few more calories.

Check out Snackin’ with Sarah Sellers on Lyndsey Parker’s Reality Rock’s blog HERE!

Happy Eating!

Herbed Cream Cheese & Bell Pepper Chips 

Ingredients

  • 1 red bell pepper, cored and seeded
  • 1 green bell pepper, cored and seeded
  • 1 yellow bell pepper, cored and seeded
  • 1/4 cup loosely packed flat leaf parsley
  • 1 tbsp fresh thyme
  • 1 tbsp fresh dill
  • 1 block cream cheese, softened
  • 1/2 large avocado
  • 3 garlic cloves, pressed
  • 1 tbsp black olives, minced

Herbed Cream Cheese & Bell Pepper Chips

To make the poker chips, use a 1.5″ pastry cutter or small lid to cut circles into the flesh of the bell peppers. Reserve the remaining bell pepper scraps for later use.

Herbed Cream Cheese & Bell Pepper Chips

Pile the parsley, thyme and dill on a cutting board and mince. In a large bowl combine the cream cheese, avocado, garlic and a tablespoon of the herb mixture.

Herbed Cream Cheese & Bell Pepper Chips

Mix until nice and smooth.

Herbed Cream Cheese & Bell Pepper Chips

Spoon a tablespoon of the cheese mixture on each bell pepper round (poker chip) and sprinkle with the black olives. Top with a dash of the fresh herbs.

Herbed Cream Cheese & Bell Pepper Chips

Bon Appétit! 

StageIT Online Concert!

February 16, 2013 By in Music to My Soul Tags: , , , , , Leave a comment

Next Tuesday, February 19th, at 7pm I’ll be doing an online concert with country artist Adrian Johnston! As a massive music lover I love the idea of sharing the stage, or in this case…your monitor, with different artists and genres. We’ll be putting on a 30 minute show, two 15 minute sets, with singer/songwriter and producer Josh Goode!

If you’re a first time user to StageIt it will cost you $5 to buy tokens but the show is only $2! So click the link below for all the info and to buy your tickets. See you guys on Tuesday!!! 🙂

What covers do you want to see me perform? Let me know in the comments below!

StageIt Online Concert with Sarah Sellers and Adrian Johnston

 

Snackin’ with Sarah Sellers: Shrimp and Pesto Crostinis

February 14, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , , 3 Comments

Shrimp and Pesto Crostinis

It’s girl’s week on American Idol and I’m cooking up themed recipes for Yahoo! Music’s Lyndsey Parker and her Reality Rocks Blog. Last night I kept it super simple with my Goat Cheese and Mango Nachos. So for tonight’s episode I’m sticking with the simple and delicious theme with my Shrimp and Pesto Crostinis.

I have a love affair with many different types of foods and pesto is one of them. How easy is throwing some ingredients into a food processor, blending it up and having a delicious dip, sauce, stuffing…you name it. Pesto is so versatile in taste and ways it can be used. Mmmmm I’m getting hungry! Dig in!

Happy Eating!

Shrimp and Pesto Crostinis

Ingredients

Pesto

  • 2 tbsp pine nuts, toasted
  • 2 oz fresh basil
  • 2 tbsp red bell pepper, chopped (reserve 1 tsp for garnish)
  • ½ cup shredded parmesan
  • 2 garlic cloves
  • 1 tbsp fresh lemon juice
  • ¼ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ¼ cup extra virgin olive oil

Shrimp

  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 1 pound peeled and deveined shrimp
  • salt and pepper
  • 1 package crostinis

Toast the pine nuts in a small saucepan over medium heat until fragrant.

Shrimp and Pesto Crostinis

To make the pesto combine all of the ingredients, minus the olive oil, in a food processor and blend.

Shrimp and Pesto Crostinis

Pour in the olive oil and blend until smooth.

Shrimp and Pesto Crostinis

Taste and adjust seasoning accordingly. Set aside.

Shrimp and Pesto Crostinis

Heat remaining tablespoon of olive oil in a large dutch oven over medium high heat. Add the garlic and red pepper flakes and saute until fragrant.

Shrimp and Pesto Crostinis

Add the shrimp and saute until nice and pink.

Shrimp and Pesto Crostinis

Spread the pesto on the crostini, top with the shrimp and sprinkle with the remaining red bell pepper.

Shrimp and Pesto Crostinis

Bon Appetit!

Snackin’ with Sarah Sellers: Goat Cheese & Mango Nachos

February 13, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , , 1 Comment

Goat Cheese and Mango Nachos

Last week American Idol kicked off Hollywood Week and I was serving up Cali inspired recipes for Yahoo! Music’s Lyndsey Parker and her Reality Rocks Blog!

Tonight it’s girl’s night in Hollywood so I’m keeping it dainty, delicious and super simple. Apparently I’m on a goat cheese kick so I had to satiate my taste buds with one more recipe full of my favorite cheese’s punchy flavor. The sweetness of the mango paired absolutely perfectly with the goat cheese.

Try it!!! I had to hold myself back from eating the whole tray…

Happy Eating!

Goat Cheese & Mango Nachos

Ingredients
▪    1 mango, diced
▪    1 avocado, diced
▪    1/4 cup tomato, diced
▪    2 tbsp cilantro, minced
▪    2 tbsp jalapeño, minced, reserve 1 tbsp
▪    1 tsp fresh lime juice
▪    2 tbsp red onion, minced
▪    1/4 kosher salt
▪    1/4 tsp fresh cracked pepper
▪    4 oz goat cheese
▪    tortilla chips, scoops

Preheat oven to 375.

Goat Cheese and Mango Nachos

Mix the mango and next 8 ingredients, through the black pepper, in a large bowl until well combined. Taste and adjust seasoning accordingly. Set aside.

Goat Cheese and Mango Nachos

Fill each chip with around 1 tsp of goat cheese.

Goat Cheese and Mango Nachos

Place on a cookie sheet and bake until the cheese has started to melt, around 10-15 minutes. Remove from the oven.

Top each chip with a teaspoon of the mango salsa.

Goat Cheese and Mango Nachos

Put back in the oven for 5 minutes. Sprinkle with the remaining tbsp of jalapeños and serve warm.

Bon Appétit!

Snackin’ with Sarah Sellers: Toasted Goat Cheese with Honey

February 7, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , 2 Comments

Toasted Goat Cheese with Honey

Last night American Idol landed in Hollywood and I was cooking up my first recipe of the week for Yahoo! Music’s Lyndsey Parker and her Reality Rocks blog.

I love goat cheese. In fact I’m pretty much married to cheese in general, but goat cheese is at the top of my list. The hubby and I went to France last fall and we had the most impeccable goat cheese appetizer. Lightly browned, drizzled in honey and served with a hint of spicy arugula. So voila! Here’s my version of that amazing treat.

I apologize for the lack of pics in the process. Once the cheese landed on the skillet there was no touching a camera. You have to work quick before these suckers start to melt. Give it a try. It’s super easy and oh so delicious!

Happy Eating!

Toasted Goat Cheese with Honey
4 servings

Ingredients
▪    1/2 cup panko bread crumbs
▪    1/4 tsp cracked black pepper
▪    1/4 tsp kosher salt
▪    8oz goat cheese
▪    2 cups arugula
▪    1 tbsp extra virgin olive oil
▪    2 tbsp pine nuts
▪    2 tbsp red bell pepper, diced
▪    1/2 lemon, juiced
▪    honey for drizzling

Mix the panko, salt and pepper on a small plate. Slice the cold goat cheese into 1 inch circles.

Toasted Goat Cheese with Honey

Dredge in the panko and chill in the refrigerator for 15 minutes.

IMG_8330Toasted Goat Cheese with Honey

Place the arugula equally in 4 martini glasses and set aside.

Heat the oil in a large cast iron skillet over high heat until piping hot. Add the goat cheese and sauté until lightly golden brown, around 2 minutes on each side.

Toasted Goat Cheese with Honey

Remove from the heat and lightly toast the pine nuts until fragrant.

Place the goat cheese on top of the arugula, two per glass, and drizzle with the honey. Top with the pine nuts, red bell pepper and a drizzle of lemon juice.

Bon Appetit!

Snackin’ with Sarah Sellers: Avocado Tuna Crisps

February 6, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , , 1 Comment

Avocado Tuna Crisps

Every week during this season of American Idol I’ll be cranking out themed recipes for Yahoo! Music blogstress Lyndsey Parker and her Reality Rocks blog. Tonight the Idol crew is heading to Hollywood so I wanted to make something fresh, healthy and super quick.

Grocery store confession: I had a customer meeting early in the evening that ran pretty late so I was racing to the store to pick up tonight’s ingredients. Well…I should have gone with my gut when I saw the only sushi grade tuna available was frozen. Yep FROZEN. Let me just say, do yourself a favor and splurge for the real deal…you’re taste buds won’t reject you! 🙂

Scroll down to the bottom of the page for a Season 10 Hollywood Week flashback featuring yours truly. Awww memories!

Happy Eating!

Avocado Tuna Crisps

Ingredients
▪    12oz sushi grade ahi tuna, minced
▪    1 tsp lime juice
▪    1 tsp jalapeño, minced
▪    2 tbsp cilantro, minced
▪    2 tbsp scallions, minced
▪    1/2 tsp toasted sesame oil
▪    2 tsp sriracha
▪    1/4 tsp kosher salt
▪    1/4 tsp cracked black pepper
▪    table crackers

In a large bowl combine all of the ingredients minus the crackers.

Avocado Tuna Crisps

Mix until well combined. Taste and adjust seasoning accordingly.

Avocado Tuna Crisps

Chill in the refrigerator for 45 minutes to an hour.

Spoon a tablespoon of the tuna onto the crackers and serve.

Bon Appétit!

Season 10 Hollywood Week flashback!!

Sarah Sellers - American Idol Season 10

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