Snackin’ with Sarah Sellers: Mini Bunless Turkey Burgers

Mini Bunless Turkey Burgers

Tonight the final 4 contestants on American Idol are singing one hit wonders so I decided to experiment with some of this year’s hottest food fads.

The Atkins Diet has spawned a plethora of all meat food crazes and now every burger joint offers the anti-burger…a bunless mound of meat.

So for tonight’s Snackin’ with Sarah Sellers I’m going with a delicious southwestern seasoned turkey burger on soft and creamy butter lettuce.

Check out tonight’s recipe on Yahoo! Music’s Reality Rocks Blog!

Happy Eating!


Mini Bunless Turkey Burgers 

Ingredients

  • 20 oz package lean ground turkey
  • 2 tbsp yellow onion, diced
  • 2 tbsp red bell pepper, diced (plus some for garnishing)
  • 2 garlic cloves, minced
  • 1 tbsp chile powder
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup mayonnaise
  • 1 tsp chile in adobo, seeds removed
  • 1/4 tsp adobo sauce
  • 1 head butter lettuce
  • 1/2 avocado, large dice
  • 2 tbsp red onion, large dice
  • 1 tbsp cilantro, chopped

Mini Bunless Turkey Burgers

Combine the turkey and next 8 ingredients, through the black pepper, in a large bowl and mix until well combined.

Mini Bunless Turkey Burgers

Score meat into 8 even sections.

Mini Bunless Turkey Burgers

Form into 8 small patties.

Mini Bunless Turkey Burgers

Heat a grill top or outdoor grill over medium high heat.

Mini Bunless Turkey Burgers

 

Grill 5-6 minutes on each side until cooked through.

Mini Bunless Turkey Burgers

While the meat is cooking combine the mayonnaise, chile and adobo sauce in a small bowl and mix until well combined.

Top a piece of butter lettuce with a turkey burger plus a tablespoon of the mayonnaise. Top with the red onion, avocado, red bell pepper and sprinkle with the cilantro.

Bon Appétit!  

 

 

Snackin’ with Sarah Sellers: Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms

Stuffed mushrooms are probably one of my favorite appetizers. What’s not to love? Meaty cremini mushrooms filled with cheese, veggies, meat…whatever you’re feeling that day.

I decided to go with an all veggie mushroom today and these were really simple to make. My only note is make sure you taste the spinach mixture after you’ve added the veggies. You want it to be nice and flavorful!

Check out Snackin’ with Sarah Sellers on Yahoo! Music’s Reality Rocks Blog!

Happy Eating!


Spinach Stuffed Mushrooms

Ingredients

  • 24 cremini mushrooms, stems removed and reserved
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1/2 cup yellow onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp parsley, chopped
  • 1 large garlic clove
  • 1/4 cup panko bread crumbs
  • 8oz container frozen spinach
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup parmesan, shredded
  • 1/4 tsp crushed red pepper

Preheat oven to 375 degrees.

Spinach Stuffed Mushrooms

Rinse the mushrooms in cold water and place on a large baking sheet.

Spinach Stuffed Mushrooms

Chop the stems.

Spinach Stuffed Mushrooms

Heat the olive oil and butter in a large dutch oven over medium high heat. Sauté the onion and bell pepper until softened.

Spinach Stuffed Mushrooms

Add the mushroom stems, salt, pepper, parsley and garlic and sauté for 3-4 more minutes.

Spinach Stuffed Mushrooms

Add the panko and lightly toast.

Spinach Stuffed Mushrooms

Remove from the heat and cool.

Spinach Stuffed Mushrooms

In a large bowl mix together the spinach, mozzarella and parmesan.

Spinach Stuffed Mushrooms

Add the onion mixture and red pepper and mix until well combined. Taste and adjust seasoning accordingly.

Spinach Stuffed Mushrooms

Spoon a heaping teaspoon of the mixture into each mushroom and bake 20-25 minutes until the cheese is melted and golden. In the last 5 minutes broil to help it turn golden on top.

Bon Appétit! 

Snackin’ with Sarah Sellers: Goat Cheese-Stuffed Cherry Tomatoes

Goat Cheese-Stuffed Cherry Tomatoes

The girls are taking over American Idol this week so I decided to make feminine finger food for Lyndsey Parker and her Reality Rocks blog.

I searched everywhere for cherry tomatoes and had no luck so I used these beautiful orange plum tomatoes instead and they worked just as well. The goat cheese adds an extra punch and the drizzle of balsamic vinegar balances out the flavors perfectly.

Give it a try!! These would be perfect for a wedding or baby shower.

Happy Eating!


Goat Cheese Stuffed Cherry Tomatoes

Ingredients

  • 14 cherry tomatoes (plum works as well)
  • 4 oz goat cheese
  • 2 tbsp basil, chiffonade
  • pinch of kosher salt
  • pinch of cracked black pepper
  • 1 tbsp balsamic vinegar

Goat Cheese-Stuffed Cherry Tomatoes

Cut a small sliver off the bottom of the tomatoes so they stand on their own, then slice the tops and remove the seeds. Turn upside down on a paper towel and drain for 10-15 minutes.

Goat Cheese-Stuffed Cherry Tomatoes

Mix the cheese, 1 tablespoon of the basil, salt and pepper in a small bowl.

Goat Cheese-Stuffed Cherry Tomatoes

Spoon a teaspoon or so of the mixture into each tomato.

Goat Cheese-Stuffed Cherry Tomatoes

Lightly drizzle with the balsamic vinegar and top with a few slivers of chiffonade.  Serve immediately or keep in the refrigerator until ready to serve.

Bon Appétit! 

Snackin’ with Sarah Sellers: Mini Taco Cups

Mini Taco Cups

Last week on American Idol the contestants sang songs they wish they’d written. So for Lyndsey Parker’s Reality Rocks blog I was cooking up recipes I wish I would have thought of first!

These turned out soooo delicious and they were super easy to put together. I added some onion, garlic, tomatoes and green onions to the recipe to make them feel more like a taco. Won ton wrappers are so versatile and can be filled with just about anything. So give this recipe a try!

Happy Eating!


Mini Taco Cups

Recipe Adapted From: All Recipes

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/2 cup yellow onion, diced
  • 2 large garlic cloves, minced
  • 1 pound lean ground sirloin
  • 2 tbsp taco seasoning
  • 3 tbsp salsa
  • 1/2 cup salsa
  • 1 cup shredded Mexican blend cheese
  • 24 wonton wrappers
  • sour cream
  • 2 tbsp green onions, chopped
  • 1 tomato, chopped

Preheat oven to 425 degrees.

Mini Tacos

Heat the olive oil in a large dutch oven over medium high heat. Sauté onions until softened. Add garlic and cook until fragrant, around 30 seconds.

Mini Taco Cups

Add the beef and sauté until no longer pink. Stir in taco seasoning and 3 tablespoons of salsa.

Mini Taco Cups

Press wonton wrappers into mini-muffin cups, two per cup. Spoon beef mixture into wonton cups.

Mini Taco Cups

Top with salsa and cheese. Bake about 8 minutes or until wontons are deep golden brown.

Mini Taco Cups

Garnish with sour cream, green onions and tomato.

Bon Appétit! 

Snackin’ with Sarah Sellers: Mac & Cheese Bites

Mini Mac & Cheese

Oh muffin tin, I just can’t get enough. This week I have two recipes featuring this lovely little pan. The inspiration for this week’s snacks, you can check them out on Lyndsey Parker’s Reality Rocks Blog, were recipes I wish I would have thought of first. So thanks to my good friend Synthia for directing me to these delicious little morsels.

I added green onions to the mix but other than that I kept the recipe pretty much the same. Try them!!! They are so so tasty!!

Happy Eating!


Mac & Cheese Bites

Recipe adapted from: Macaroni and Cheesecake

Ingredients:

  • 1/2 pound elbow macaroni
  • 1.5 tbsp butter
  • 2 tbsp flour
  • 3/4 cup milk
  • 1.5 packed cups sharp cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, grated, plus more for sprinkling on top
  • 1 egg yolk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tbsp green onions, chopped

Preheat oven to 425 degrees.

Cook the pasta according to the package directions and drain well. Spray a nonstick mini muffin pan with cooking spray. Set aside.

Mac and Cheese Bites

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.

Mac and Cheese Bites

Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened.

Mac and Cheese Bites

Add cheddar and Parmesan cheeses and stir to melt.

Mac and Cheese Bites

Remove from heat and stir in egg yolk, salt, pepper and nutmeg.

Mac and Cheese Bites

Stir in macaroni and 1 tablespoon of green onion.

Mac and Cheese Bites

Spoon two heaping tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently.

Mac and Cheese Bites

Sprinkle with remaining Parmesan cheese and green onions. Bake for about 10 minutes until golden and sizzling. Let cool for 5 minutes.

Mac and Cheese Bites

Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.

Bon Appétit! 

Snackin’ with Sarah Sellers: Shrimp & Pesto Polenta Cakes

Shrimp & Pesto Polenta Cakes

37,000 feet in the air I’m finally catching up on last week’s Snackin’ with Sarah Sellers. I’m returning from an amazing trip to Napa for my friends wedding and I can’t say enough how much I love the California wine country. Besides the amazing vino the weather and scenery was absolutely breathtaking!!

Last week Idol paid tribute to Motor City so I decided to combine some of the city’s most notable flavors in one recipe. From the soul of Motown to Detroit’s Italian influences a Prosciutto Shrimp and Pesto Polenta Cake is what came to fruition.

I can’t wait to share some pics and tips from my amazing weekend, but in the meantime try out this recipe! Your taste buds won’t be sorry. 🙂

Check out today’s recipe on Lyndsey Parker’s Reality Rocks blog HERE!

Happy Eating!


Shrimp & Pesto Polenta Cakes

Ingredients

Pesto

  • 2oz fresh basil (2 bundles)
  • 1 tbsp fresh lemon juice
  • 1 tbsp pine nuts, toasted
  • 1/4 cup shredded parmesan
  • 2 garlic cloves
  • 1/4 tsp red pepper
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup extra virgin olive oil

Polenta Cakes

  • 1/2 pound shrimp, peeled and deveined
  • kosher salt and pepper
  • 2 oz prosciutto
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 large garlic clove, thinly sliced
  • 1/4 tsp red pepper
  • 1 tube pre cooked polenta
  • 1 tbsp fresh parsley, diced

Shrimp & Pesto Polenta Cakes

To make the pesto combine the basil and remaining 8 ingredients in a food processor and blend until smooth.

Shrimp & Pesto Polenta Cakes

If the texture is still too thick add more olive oil until it reaches a creamy consistency.

Shrimp & Pesto Polenta Cakes

Season the shrimp with the salt and pepper. Pile the prosciutto on top of each other and cut into 1/2″ thick long strips. Wrap the strips around each piece of shrimp.

Shrimp & Pesto Polenta Cakes

Heat the olive oil and butter in a large dutch oven over medium heat until melted.

Shrimp & Pesto Polenta Cakes

Add the garlic and red pepper and cook until fragrant, around 30 seconds.  Add the shrimp and sauté until cooked all the way through.

Shrimp & Pesto Polenta Cakes

Around 4-5 minutes on each side. Remove and set aside.

Shrimp & Pesto Polenta Cakes

Slice the polenta into 1/2 circles and lightly rub with olive oil.

Shrimp & Pesto Polenta Cakes

Place in the same skillet and sauté until lightly golden, around 3-4 minutes on each side.

Shrimp & Pesto Polenta Cakes

Top the polenta with a tablespoon of the pesto and two shrimp. Sprinkle with the parsley.

Shrimp & Pesto Polenta Cakes

Bon Appétit! 

Snackin’ with Sarah Sellers: BBQ Chicken Minis

BBQ Chicken Minis

Mmmmm crescent rolls. From sweet to savory the sky’s the limit on what you can make with these buttery pieces of perfection. This week American Idol is paying tribute to Detroit so I thought I’d get creative and make a hodgepodge of recipes celebrating the city’s diverse culture.

Detroit loves their hotdogs and Motown so I wanted to think outside of the box and combine a bit of soul into this culinary classic. So Voila…spicy BBQ chicken wrapped in delicious crescent rolls. Think…pigs in a blanket, except with chicken!!

Check out today’s recipe featured on Lyndsey Parker’s Reality Rocks blog HERE!

Happy Eating!


BBQ Chicken Minis

Ingredients

BBQ Sauce

  • 1/2 cup ketchup
  • 1/8 cup Worcestershire sauce
  • 1/2 tbsp brown sugar
  • 1/2 tsp BBQ seasoning
  • 1/8 tsp onion powder

Chicken

  • 1 tbsp extra virgin olive oil
  • 1 pound boneless skinless chicken breast
  • 1 tsp kosher salt and cracked black pepper
  • 1 tbsp BBQ seasoning
  • 1 can crescent rolls
  • 1 jalapeño, seeds removed and thinly sliced

Preheat oven to 375.

BBQ Chicken Minis

To make the BBQ sauce combine the ketchup and remaining 4 ingredients in a medium bowl and mix until well combined.

BBQ Chicken Minis

Heat the olive oil in a large dutch oven over medium high heat. Cut the chicken into 1 inch pieces and liberally season with the salt, pepper and BBQ seasoning.

BBQ Chicken Minis

Add to the skillet and lightly sear on each side for 1-2 minutes. Remove and set aside.

BBQ Chicken Minis

Spread out the crescent rolls and cut each triangle into 3 mini triangles.

BBQ Chicken Minis

Top with 2 slivers of jalapeño. Take a piece of chicken and wrap with the crescent roll.

BBQ Chicken Minis

Lay seam side down on an ungreased baking sheet.

BBQ Chicken Minis

Bake until the crescent rolls are a rich golden hue. Serve with the BBQ sauce.

Bon Appétit! 

Snackin’ with Sarah Sellers: Mini Chocolate Raspberry Tarts

Mini Chocolate Raspberry Tarts

Cupcake for lunch, check. Mini tarts for dinner…don’t judge me!

My sweet tooth has been absolutely out of control lately so for tonight’s Idol results show I’m sticking with the British theme and honoring the Brits love for all things sweet!

I went a little crazy with the raspberry puree and added extra liquid so make sure you let it live in the fridge for a little bit to avoid a super runny tart. I learned this the hard way…raspberry liquid all over my plate and hands…and no I did not lick up every drop.

*If you prefer for this to be alcohol free then just omit the orange liquor!

Check out tonight’s recipe on Lyndsey Parker’s Reality Rocks blog HERE!

Happy Eating!


Mini Chocolate Raspberry Tarts

Ingredients

  • 12oz fresh raspberries
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • 2 tsp orange liquor
  • 9 medium size tart shells
  • 3/4 cup semi sweet chocolate morsels
  • 1 cup heavy whipping cream
  • 1 cup confectioners sugar
  • 1/2 tsp almond extract
  • zest of one orange

Preheat oven to 350.

Mini Chocolate Raspberry Tarts

In a food processor blend the raspberries, sugar, orange juice and orange liquor until smooth.

Mini Chocolate Raspberry Tarts

Put in the fridge until slightly thickened.

Mini Chocolate Raspberry Tarts

For a crispy tart bake the shells in the oven for 8-10 minutes.

Mini Chocolate Raspberry Tarts

While the shells are baking heat a double broiler over medium high heat and add the chocolate morsels.

Mini Chocolate Raspberry Tarts

Occasionally stir until melted through.

Mini Chocolate Raspberry Tarts

Spoon a tablespoon of chocolate into the shells and set aside.

Mini Chocolate Raspberry Tarts

Add the whipping cream, confectioners sugar and almond extract to a cold mixer bowl.

Mini Chocolate Raspberry Tarts

Whip until stiff peeks form. Make sure not to over-whip.

Mini Chocolate Raspberry Tarts

Spoon a tablespoon of the raspberry puree on top of the chocolate.

Mini Chocolate Raspberry Tarts

Top with the whipped cream and sprinkle with the orange zest.

Bon Appétit! 

Snackin’ with Sarah Sellers: Mini Shepherd’s Pies

Mini Shepard Pies

And the obsession continues. Muffin tins and won ton wrappers are a match made in heaven! Just line the tins with a won ton wrapper, fill with whatever your heart desires, pop in the oven and bam…deliciousness!

The contestants on American Idol are singing songs from John Lennon and Paul McCartney so for tonight’s recipe, featured on Lyndsey Parker’s Reality Rocks blog, I’m sticking with a British theme.

The brits love their meat pies, or pies in general, so I thought I’d throw a little twist on Shepherd’s Pie. Now I’m not trying to pat myself on the back too much but you MUST try this recipe!! I’m really happy with how they turned out…3 servings happy.

Happy Eating!


Mini Sheperd’s Pies

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onions, chopped
  • 1 garlic clove, minced
  • 1/2 pound lean ground sirloin
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, minced
  • 1/8 tsp celery salt
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1tbsp flour
  • 1/2 cup beef stock
  • Olive Oil Spray
  • 24 wonton wrappers
  • 1 cup mashed potatoes
  • 1 cup medium sharp cheddar cheese, shredded

Preheat oven to 375.

Mini Shepherd's Pies

In a large dutch oven heat the olive oil over medium high heat. Add the carrots, celery and onion and sauté until softened. Add the garlic and sauté until fragrant, around 30 seconds.

Mini Shepherd's Pies

Add the sirloin and next 5 ingredients, through the black pepper, and sauté until the meat is cooked through and no longer pink. Sprinkle with the flour and cook for another minute. Pour in the beef stock and simmer until mostly evaporated. Scrape up all the goodness at the bottom of the pan.

Mini Shepherd's Pies

Taste and adjust seasoning accordingly.

Mini Shepherd's Pies

Spray a muffin tin with the spray and place two won ton wrappers per muffin cup, overlapping to make sure it holds in the filling.

Mini Shepherd's Pies

Put a few tablespoons of the beef mixture in each cup. Top with a tablespoon of the mash potatoes.

Mini Shepherd's Pies

Sprinkle with another heaping tablespoon of cheese.

Mini Shepherd's Pies

Bake in the oven until the cheese is melted and the won ton wrappers are a deep golden brown.

Mini Shepherd's Pies

Bon Appétit!

Snackin’ with Sarah Sellers: Panko-Crusted Veggies with Chipotle Ranch

Panko Crusted Veggies with Chipotle Ranch

I’m on a vegetarian kick this week so my inspiration for tonight’s Idol recipe was a fancy version of a vegetable tray. I love tempura anything but I wasn’t in the mood to make batter let alone fry anything so voila…a healthier yet equally delicious alternative!

I was surprised at how easily the panko stuck to the veggies and they turned out perfectly crisp. Dip them in the super easy chipotle ranch dip and it’s a pretty tasty snack.

I’ll be heading to SXSW tomorrow so check back for full coverage! Also, check out today’s recipe on Lyndsey Parker’s Reality Rocks blog HERE!


Panko-Crusted Veggies with Chipotle Ranch

Ingredients

Veggies

  • 1/2 cup fresh green beans
  • 1 carrot, peeled and julienned
  • 1/4 red bell pepper, julienned
  • 1/2 large zucchini, julienned, seeds removed
  • 4 oz cremini mushrooms
  • 1/2 cup brocolli florets
  • 2 tbsp flour
  • 1 egg
  • 1 cup panko bread crumbs
  • 1 tsp kosher salt and pepper
  • 1 tsp fresh thyme
  • olive oil spray

Chipotle Ranch

  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 chili in adobo, seeds removed, minced
  • 1 tbsp adobo sauce
  • 1 tbsp cilantro, minced
  • 1 large garlic clove, minced
  • 1 scallion, minced
  • 1 tsp lime juice
  • 1 package dry ranch mix

Panko-Crusted Veggies with Chipotle Ranch

Preheat oven to 425 degrees.

Panko-Crusted Veggies with Chipotle Ranch

In a large bowl combine the veggies and flour. Toss until well coated.

Panko-Crusted Veggies with Chipotle Ranch

Lightly beat the egg in a large bowl. On a large plate mix the panko, salt, pepper and thyme. Dip the veggies in the egg then dredge in the panko mixture. Place on a large cookie sheet and spray with the olive oil spray.

Panko-Crusted Veggies with Chipotle Ranch

Bake until golden brown, gently flipping halfway through, around 20-25 minutes.

Panko-Crusted Veggies with Chipotle Ranch

While the veggies cook combine all of the Chipotle Ranch ingredients in a large bow.

Panko-Crusted Veggies with Chipotle Ranch

Mix until smooth.

Panko-Crusted Veggies with Chipotle Ranch

Remove the veggies from the oven and serve with the ranch.

Bon Appétit! 

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