New video, finally!!!!! I am a MASSIVE Rihanna fan and Stay is hands down one of my favorite tracks off her latest album. So in honor of her Grammy performance next Sunday I thought I would try my hand at this amazing track.
A special thanks to my producers Josh Goode and Bradley Prakope for making this video my best one yet! Let me know what you guys think in the comment box below!
I’ve become completely obsessed with Toro Y Moi’s latest release, Anything in Return. From start to finish the record is full of synth-infused Indie Pop goodness. All the tracks off the album are a must listen but some of my favs are Harm in Change, Say That, Rose Quarts, Cola, and of course the first single and today’s Song of the Day, So Many Details.
I’m a little sick that I can’t see him tonight with Wilde Belle in Dallas but thankfully I’ll be checking him out at SXSW! So listen, enjoy and I hope everyone has a fabulous weekend! 🙂
Happy Listening!
For the past two seasons of American Idol I’ve been whipping up themed recipes for Yahoo! Music’s Lyndsey Parker and her Reality Rocks blog. Last night the Idol crew visited Long Beach Cali and San Antonio. Since my foodie allegiance rests with the amazingness that is Mexican Food I had to pay tribute to my home state with some tasty Tex-Mex.
Texas has been my home for over a decade now but I was actually born and raised in Norman, Oklahoma. Tonight for the first time auditions are heading to Oklahoma City. I grew up with Mexican food in my veins, eating my dad’s fiery hot salsa as a young kid. So we’ll call tonight a dual tribute to both of my home towns.
I swore I would keep it simple…and it is!! Don’t let the lofty ingredient list scare you away. You’ll have enough relish and avocado crema leftover for nachos, salads, dips…whatever you can think of! So dive in…your taste buds will thank you! 🙂
Happy Eating!
Crispy Enchilada Minis with Rotisserie Relish
12 bites size pieces
Ingredients
Enchiladas
▪ 1/4 cup canola oil
▪ 6 corn tortillas
▪ 1/2 cup pepperjack cheese, shredded
▪ 1/2 cup medium cheddar cheese, shredded
▪ 1/4 cup sour cream
▪ 3 tbsp yellow onion, diced
▪ 3 tbsp cilantro, minced
▪ 2 tbsp green chiles
▪ 1/4 tsp kosher salt
▪ 1/4 tsp crushed black pepper
Avocado Crema
▪ 2 avocados
▪ 3 tbsp sour cream
▪ 1 tsp fresh lime juice
▪ 1 tbsp cilantro, minced
▪ 1/4 tsp garlic powder
▪ 1/4 tsp kosher salt
▪ 1/4 tsp cracked black pepper
Relish
▪ 15oz can black beans, rinsed and drained
▪ 8oz can yellow corn kernels, rinsed and drained
▪ 2 tbsp cilantro, minced
▪ 2 tbsp red onion, diced
▪ 3 tbsp red bell pepper, diced
▪ 1 tbsp fresh lime juice
▪ 1/4 tsp kosher salt
▪ 1/4 tsp cracked black pepper
▪ 1 tsp cumin
▪ 1 tsp chile powder
▪ 1 cup shredded rotisserie chicken, skin removed
*Side note: For another quick appetizer top some tortilla chips with the cheese and melt in the warm oven. Top it off with the relish and remaining crema.
Preheat oven to 400 degrees.
In a small skillet heat the oil over medium low heat. When the oil is hot dip the tortillas one by one in the hot oil until the edges are slightly crisp.
Drain the excess oil on a paper towel and set aside.
Mix the pepperjack and remaining 7 ingredients in a large bowl.
Taste and adjust seasoning accordingly. Set aside.
For the relish, mix the black beans and remaining 10 ingredients in a large bowl.
Taste and adjust seasoning accordingly.
Set aside.
For the crema mix together the avocado and remaining 6 ingredients in a medium size bowl until nice and creamy.
Taste and adjust seasoning accordingly.
Divide the cheese mixture into 6 even portions and carefully spoon each portion onto each tortilla.
Fold the edges over the cheese leaving the ends open. Lightly dab the edges with water to seal.
Lay each tortilla seam side down onto a small baking sheet. Bake until the cheese has melted, around 5-10 minutes.
Remove from the oven. Using a serrated knife cut each tortilla in half.
Top with a tablespoon of the avocado crema.
Then top with the relish.
Bon appétit!
For the past two seasons of American Idol I’ve been coming up with themed recipes for Yahoo! Music’s Lyndsey Parker and her Reality Rocks blog. Tonight the auditions land in Long Beach, CA so I wanted to come up with something fresh and healthy.
I love the idea of using the avocado skins as a container for the salad. It looks great and makes me feel like I’m getting a little more use out of the avocado.
There will be plenty of vinaigrette left to use on salads throughout the week. If you’re not a fan of citrus vinaigrette then leave it off completely. The crab and avocado are just as delicious without it.
Happy Eating!
Crab & Avocado Salad with Citrus Vinaigrette
4 Servings
Ingredients
▪ 2 large avocados, halved
▪ 2 tbsp red bell pepper, diced
▪ 2 tbsp red onion, diced
▪ 2 tbsp tomato, diced
▪ 1 tbsp cilantro, minced
▪ 1/4 tsp kosher salt
▪ 1/4 tsp cracked black pepper
▪ 1 tsp jalapeño, minced
▪ 1 cup lump crab meat
▪ 1 cup romaine lettuce, chopped
▪ 1 large orange, juiced
▪ 1/2 lemon, juiced
▪ 2 tbsp extra virgin olive oil
▪ 1 tbsp honey
▪ 1/4 tsp red pepper flakes
Cut the avocados in half and carefully remove the flesh, leaving the skin in tact.
In a large bowl mix together the avocado and remaining 9 ingredients through the lettuce.
Mix until well combined.
Taste and adjust seasoning accordingly. Set aside.
For the vinaigrette mix together the orange juice and remaining 4 ingredients.
Whisk until well combined.
Fill the avocado skins with the crab mixture and lightly drizzle with the vinaigrette.
Bon Appetit!
One of my favorite things about Friday’s Song of the Day is discovering new bands, especially when they’re right in your backyard. This week I was introduced to Dallas’ own, Air Review. Backed by Velvet Blue Music (Huntington Beach, CA) and Dallas based Spune Productions, the Indie-Folk fused band will be releasing their first, full-length Album on January 29th.
After forming in 2008 the 5 piece later self-released their first record to glowing reviews and opening slots along side acts like The Flaming Lips, Portugal The Man, and School of Seven Bells. After a successful few years of touring Air Review headed back into the studio to craft their latest effort, Low Wishes.
The title track off the America’s Son EP, released in 2011, sounds like it belongs along side The Shins’ Caring is Creepy or New Slang on the Garden State soundtrack (arguably one of my favorite compilations). The beautifully blended melodies mesh perfectly with subtle plucks from a Banjo, piano, and a few other nuances that make this a perfect modern-day folk track.
Check out the tune below and if you’re in the Dallas area head out to Trees tonight for Air Review’s album release party!
Happy Listening!
Keep those emails and song suggestions coming!! I love hearing from you guys!
Whether I’m making a Cajun themed meal or visiting one of my favorite cities, New Orleans, I have to throw some shrimp in the mix! So for tonight’s American Idol snack try these tasty Cajun Shrimp Bites and enjoy all of the madness in Baton Rouge.
Don’t forget to check back next week when I’ll be cooking up more Idol themed recipes for Yahoo! Music’s Lyndsey Parker and her Reality Rocks blog.
**Side Note: please ignore the slightly charred hue on some of the shrimp bites. Apparently oil gets really hot when you forget about it and leave the kitchen for a minute [insert sarcasm here]!
Happy Eating!
Cajun Shrimp Bites
Ingredients
▪ 1 pound peeled and deveined shrimp
▪ 3 tbsp red bell pepper, chopped
▪ 1/4 cup green onions, chopped
▪ 1 tbsp jalapeño, chopped
▪ 1 egg
▪ 1 tsp hot sauce
▪ 1/2 tbsp lemon juice
▪ 1 tbsp creole mustard
▪ 1/4 tsp kosher salt
▪ 1/4 tsp crushed black pepper
▪ 1 cup panko bread crumbs
▪ 2-3 tbsp canola oil
▪ Remoulade sauce for dipping
Blend the shrimp in a food processor until smooth.
Add the red bell pepper and remaining 9 ingredients through the Panko.
Blend until well combined.
Using an ice cream scoop form 12 small balls and place on a baking sheet lined with wax paper. Put in the fridge until the flavors have combined, around 30-45 minutes.
Heat the canola oil in a large cast iron skillet and add the shrimp bites.
Sauté on each side until nice and golden brown. Remove and serve with a side of spicy remoulade sauce.
Bon Appétit!
Season 12 of American Idol is moving right along and I’ll be whipping up themed snacks every week for Yahoo! Music’s Lyndsey Parker and her Reality Rocks blog.
Tonight the auditions are landing in Charlotte, North Carolina so of course, I had to make something super southern and comforting. My friend Melanie told me about a popular snack in Charlotte that combines biscuits and salty ham. Usually Country Ham would be used but prosciutto is a perfect substitute if you can’t find it in your local supermarket.
The saltiness of the prosciutto, creaminess of the pimento cheese and sweetness of the biscuits all marry together perfectly. Give it a try…your taste buds will thank you!
Cheesy Prosciutto Biscuit Bites
Ingredients
Biscuits
Adapted from Homesick Texan
Makes 12-15 biscuits
Filling
Preheat the oven to 425 degrees.
Mix all the dry ingredients together. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
Add the liquid, mixing until a bit loose and sticky. Pour dough out on a floured surface, and knead for a couple of minutes. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.
Roll out dough until it’s 1/4 of an inch thick.
Using a small round cutter cut out your biscuits. Place on a greased baking sheet close together, and bake for 15 minutes or until the tops are golden brown.
While the biscuits are baking mix the cheese and next 4 ingredients, through the jalapeños, in a large bowl until the mixture is a nice, creamy consistency. If the mixture is too dry add more mayo or jalapeño juice.
Remove the biscuits from the oven. Using a serrated knife cut the biscuits in half. Spoon a heaping tablespoon of the pimento cheese mixture onto the biscuit, top with a piece of prosciutto and the top of the biscuit.
Bon Appétit!
Let’s have a moment of silence for the return of Justin Timberlake to music……..
Awwwww yes! To sit here and attempt to describe my love for JT would be verbose and well, embarrassing…so let me just say I am a MASSIVE fangirl of the former ‘NSyncer. Much like the days of NKOTB t-shirts (specifically Joey McIntyre – yep, sheets, buttons, shirts…I had everything) and high pitch shrills, I grew up with JT from the Mickey Mouse club to FutureSex/LoveSounds to Suit & Tie. Oh and not to mention he is probably one of the best live performers I’ve ever been fortunate to see. Incredible! Okay drooling…done…
I’ve always held on to a shred of hope that Justin wasn’t done with music, just merely taking a break to get the creative juices flowing again. So when his countdown video premiered I was more than excited for the debut of his latest single. When I first heard Suit & Tie my expectations were so high I didn’t really know how to react. Is this what I expected? Do I love it? Am I disappointed? Countless plays later I can say I absolutely love it!
From the Timbaland laced intro, throwback R&B hook, and Justin’s Robin Thicke-esque vocals over JAY Z’s stellar appearance, yep it pretty much has everything I would expect from a JT track. So while everyone else hates on how “dated” the track might be or not “2013 pop” enough it is I’ll just sit back and enjoy one of my favorite artist’s return to music.
What do you think of the new single?
Happy Listening!
Last night season 12 of American Idol premiered with it’s usual dose of drama, sob stories and of course…the new judges! While Mariah and Nicki were turning it on for the cameras I was cooking up my premier recipe for this year’s Snackin’ with Sarah Sellers.
All season long I’ll be making themed recipes for Yahoo! Music blogstress Lyndsey Parker and her Reality Rocks blog. So for tonight’s episode in Chicago I’m keeping with the Italian theme with my Mini Sausage Calzones.
IMPORTANT TIP: Don’t skimp on the cheese!! I was worried about stuffing the dough with too much filling that they lost that cheesy flavor we all associate with a hearty calzone (don’t worry I adjusted the recipe). So don’t be afraid to go crazy with the cheese!
Mini Sausage Calzones
Preheat oven to 375.
Heat the oil in a large dutch oven over medium high heat. Sauté the bell pepper and onion until translucent.
Add the sausage and cook until no longer pink. Add the garlic, oregano, salt and pepper and sauté for one minute until fragrant.
Combine the mozzarella, Parmesan and dried thyme in a small bowl and set aside.
Spread the pizza dough on floured surface and cut into 8 pieces.
Top with the cheese and sausage mixture. Fold dough over and lightly press edges together with water. Bake until golden brown, around 15-20 minutes.
Serve with the marinara sauce garnished with the chopped parsley.
Bon Appétit!
Another year has passed and a new round of judges are filling the American Idol seats for season 12. During my brief stint on Idol during season 10 (watch my audition here) I had the wonderful opportunity to meet Yahoo! Music blogstress Lyndsey Parker. Ever since then I’ve been cranking out Idol snacks every week for her Reality Rocks blog.
For tonight’s episode in New York City I thought I would stick with the Italian theme with this quick and simple snack. So give this recipe a try and enjoy the craziness I’m sure Mariah and Nicki will bring!
Italian Pinwheels
Preheat oven to 375 degrees.
Combine the prosciutto and next 6 ingredients through the egg white in a large bowl. Mix until well combined.
Lay out the pizza crust on a floured surface and spread the prosciutto mixture evenly on top.
Starting with the longest side, roll the pizza dough into a log and pinch the sides closed. Refrigerate until nice and cool.
Using a serrated knife (dip in water to prevent sticking) slice the log into 1/2 inch slices.
Place on a cookie sheet lined with parchment paper and brush with the egg wash. Bake until golden brown, around 15-20 minutes.
Spoon the marinara sauce into a small ramekin for dipping and sprinkle with the parsley.
Bon Appétit!
Sarah's Musical Kitchen 