Stuffed Bell Peppers with Chicken

My obsession with red bell peppers continue. The hubby was craving something peppery and full of Mexican flavor tonight so I thought why not whip up some delicious stuffed peppers. I found a recipe on Buns in My Oven [super cute blog name by the way] that looked might tasty so I thought I would try my own spin on it.

So here you are, stuffed RED bell peppers with chicken, cheese and well, a whole bunch of other yummy stuff!


Serves 8

Ingredients

  • 1 can fresh corn kernels, rinsed and drained
  • 2 rotisserie chicken breasts, no skin, shredded
  • 4oz reduced fat cream cheese
  • 1/2 cup light sour cream
  • 1 tsp fresh lime juice
  • 1 tbsp jalapeno, diced
  • 2 tbsp green onion, chopped
  • small can diced green chiles
  • 1/4 cup cilantro, chopped
  • 1 tsp cumin
  • 1 tsp chile powder
  • 1/4 tsp kosher salt
  • 1/4 tsp  cracked black pepper
  • 1/2 cup shredded jalapeno jack cheese, divided
  • 4 large red bell peppers, halved and seeds removed
  • 1/2 cup panko bread crumbs

Preheat oven to 350 degrees.

Mix the corn and the next 12 ingredients, through the black pepper, in a large bowl.

Add 1/4 of the cheese and mix together until well combined.

Spoon the mixture into the bell peppers and sprinkle with the remaining cheese.

Top with the panko bread crumbs and bake for 30-35 minutes until the filling is heated through and the peppers are tender.

I served them with some yummy black beans. Just heat a sauce pan with 1 tsp of oil and saute 1 tbsp of chopped jalapeno pepper, 1 tbsp chopped green onion and 1 minced garlic clove until tender. Add 1 can of low sodium black beans [rinsed and drained] and 1/2 cup chicken broth. Stir in a dash of cumin, salt, and chile powder and cook until liquid is mostly reduced. Taste and adjust seasoning accordingly.

Serve this up with some spicy salsa and guacamole for a complete Mexican dish.

Bon Appetit!

Chicken Roll-Ups with Sundried Tomatoes, Basil & Goat Cheese

Ingredients

Chicken

  • 4 boneless skinless chicken breasts, pounded thin
  • 1 tsp kosher salt, divided
  • 1 tsp cracked black pepper
  • 3 tbsp goat cheese
  • 4 sundried tomatoes, divded
  • 8 large basil leaves, torn
  • 1 tbsp lemon zest
  • 1 tbsp extra virgin olive oil

Sauce

  • 1 tbsp extra virgin olive oil
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 1 tsp fresh thyme, minced
  • 1/4 cup dry white wine
  • 2 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tbsp all purpose flour
  • 1 tbsp butter
  • salt and pepper

To prepare the chicken assemble the salt and pepper, goat cheese, tomatoes, basil and lemon zest in an assembly line.

Starting with one chicken breast at at time sprinkle with salt and pepper and dot with 2 tsp of goat cheese.

Top with one tomato, diced.

Two large basil leaves (torn).

And finish off with a few sprinkles of lemon zest.

Tightly roll the chicken and wrap with plastic wrap. Place in the fridge for 30 minutes to an hour.

To prepare the sauce heat one tablespoon of olive oil in a large dutch oven.

Sear the chicken on both sides until nice and golden brown.

**Tip: if the chicken is sticking to the pan it’s not ready to be turned. Remove the chicken from the pan and cover with foil. Set aside.

Heat the remaining tablespoon of olive oil and saute the shallots until tender.

Add the garlic and thyme and saute until fragrant. Add the white wine and slightly reduce, stir in the chicken broth.

Whisk together the flour and lemon juice and add to the pan. Bring to a boil and simmer on medium low until the sauce has reduced and is slightly thickened. Add the chicken back to the pan and cook, covered, for 7-8 minutes until chicken is cooked through.

Remove the chicken from the pan and slice. Melt the butter and season the sauce with salt and pepper to taste. Drizzle over the chicken.


I served the chicken with a mixed green salad with goat cheese, raspberries, sundried tomatoes, walnuts and lite balsamic vinaigrette.

Bon Appetit!

The Ultimate Side Salad

I love salad. The simplicity of the leafy green and the endless possibilities. The fact that you can make a salad more fattening then a cheeseburger pretty much says the sky’s the limit! While grilling some chicken and corn I threw together this simple little delight. This would also be delicious with some rotisserie chicken shredded on top for a complete dinner. Don’t forget the crumbled tortilla chips…it definitely makes this an epic side salad!

Ingredients

  • 1 head romaine lettuce, rinsed and chopped
  • 1/2 small red onion, sliced
  • 1 roasted jalapeno pepper, sliced
  • 1 roasted orange bell pepper, sliced
  • 1/4 cup blue cheese crumbles
  • 2 tbsp fresh salsa
  • 2 tbsp ceasar dressing
  • cracked black pepper
  • tortilla chips, crumbled

Mix all of the ingredients together in a large bowl.

**I don’t like my lettuce drenched in dressing so feel free to add as much as your little heart desires!

Bon Appetit!

Rotisserie Chicken & Grilled Veggie Salad

In my attempt to spend less time throwing out unused produce I’ve been looking for creative ways to use up all the veggies I seem to collect in my crisper. My obsession with red bell peppers continues along with my new found love of red cabbage. It’s amazing how these veggies transform with a drizzle of olive oil and a little bit of heat. Delish!

Rotisserie Chicken & Grilled Veggie Salad

Ingredients

  • olive oil for brushing
  • 1 red bell pepper, sliced 1/2″ thick
  • 1/2 red onion, 1/2″ thick rings
  • 1/2 jalapeno pepper
  • 1/4 head red cabbage, sliced thick
  • 1 avocado, halved
  • 1 tomato, sliced into thick rounds
  • 1 head romaine lettuce
  • 2 rotisserie chicken breasts, skin removed, shredded
  • light balsamic vinaigrette (my favorite is Newman’s Own)
  • Salt and pepper

Preheat an outdoor grill or grill pan to medium high heat and brush with olive oil. Season the veggies with salt and pepper. Grill the bell pepper, jalapeno and red onion for 4-5 minutes on each side until nice and heated through, almost limp.

Remove from the grill. Lightly drizzle the cabbage with olive oil and place on the grill along with the two avocado halves. Grill for 4-5 minutes, flipping the cabbage halfway through.

Remove the avocado and cabbage.

Grill the tomatoes for 2-3 minutes on each side until slightly charred. The tomatoes will cook quickly on the hot grill so keep an eye out.

Set the tomatoes aside with the rest of the veggies.

Shred the chicken.

Mix the veggies and chicken together with the lettuce in a large bowl and drizzle with the dressing.

Bon Appetit!

My favorite little kitchen companion, Max! You’ll also find my lab, Mitsy, camped out on the rug waiting for something to hit the ground.

Snackin’ with Sarah Sellers: Grilled Peaches with Vanilla Almond Whipped Cream

As promised, here’s today’s second recipe in honor of tonight’s American Idol finale. I wouldn’t consider myself much of a baker. Actually I never bake anything, but I have a major sweet tooth. One thing I do love to make is whipped cream!

It’s peach season in Texas, and what goes better with peaches then whipped cream. Actually ice cream probably does but I had to set some limits somewhere. This is a pretty brainless recipe but sometimes those are my favorite kinds.

Check out today’s (and yesterdays) recipes on Lyndsey Parker’s Reality Rocks blog HERE!

Ingredients

Serves 4

  • 4 peaches, slightly ripe
  • 1 cup heavy whipping cream
  • 1 cup confectioners sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tsp cinnamon
  • Honey
  • Zest from one lime

Heat an outdoor grill or indoor grill pan over medium high heat. Spray with cooking spray to prevent sticking. Slice the peaches in half.

Grill, skin side down, for 4-5 minutes.

While the peaches are grilling pour the whipping cream in a large mixer, make sure the bowl and whisk are ice cold, and mix until stiff peaks are about to form.

Add the sugar, vanilla and almond extract.

Continue to blend until still peaks form.

Make sure you don’t over whip the mixture or it will turn into a buttery consistency.

Remove the peaches from the grill.

Slice into wedges, around the pit.

Put the slices from two halves in a small ramekin. Sprinkle with the cinnamon.

Drizzle with a bit of honey.

Top with a spoonful of whipped cream and sprinkle with the lime zest.

Bon Appétit!

Snackin’ with Sarah Sellers: Avocado and Tuna Sandwich Bites

In honor of tonight’s finale on American Idol I’m posting two recipes today. Last night I combined two of my favorite things, sour cream and pesto, for the aptly named snack, Sour Cream Pesto Crackers. For today’s recipes I’m throwing in another quick snack and something sweet.

Avocados are amazing this time of year so I try to squeeze them in as many recipes as possible. I’m still holding on to the “good fat” rule on these so I don’t feel bad throwing them in to sandwiches, salads, anything Mexican food related, etc etc.

So for my first recipe I’m playing around with canned tuna and creamy avocado.  If you want to go light on the mayo feel free. The creaminess of the avocado prevents the sandwiches from being too dry.

Check out today’s recipes on Yahoo! Music’s Reality Rocks blog by the fabulous Lyndsey Parker, HERE!

Ingredients

Yields 24 Sandwich Bites

  • 2 (5oz) cans chunk light tuna in water, drained
  • 1/4 cup reduced fat mayonnaise
  • 1/2 tsp fresh thyme, finally chopped
  • 1 tsp kosher salt and pepper, divided
  • 1 large avocado
  • 1/2 tsp fresh lime juice
  • 6 slices sour dough bread

Mix the tuna, mayo, and thyme together in a small bowl.

Season with 1/4 tsp of kosher salt and pepper. Taste and adjust seasoning accordingly.

In a small bowl mash together the avocado, lime juice and remaining salt and pepper.

Taste and adjust seasoning accordingly.

Using a serrated knife cut the crust from the bread.

Spread a heaping spoonful of the tuna mixture onto a piece of bread.

Top with the avocado.

Top with another piece of bread and cut into quarters.

Side note: If tuna isn’t your thing swap out with your favorite chicken salad. Try my recipe here!

Bon Appétit!

Snackin’ with Sarah Sellers: Sour Cream Pesto Crackers

Another year has passed and another musical hopeful is about to be crowned Season 11’s next American Idol. Last year I had the amazing opportunity to make it to Hollywood and sing for the trifecta of judges. It was an eye opening, exciting, and growing experience. Because of my screen time Lyndsey Parker, Music Editor of Yahoo! Music, invited me to guest blog during the rest of the season and provide themed recipes every week. Apparently my food didn’t suck that bad because she had me back this year!

Over the last few years I’ve definitely learned A LOT about food and writing my own recipes. I also got a new camera so the pics are leaps and bounds better then last year. So for this week’s finale I’ve come up with three recipes for the two night event. Head over the Lyndsey’s Blog, Reality Rocks, to view all three recipes or wait until tomorrow to get the final two right here!

What have been your favorite Snackin’ with Sarah Sellers recipes this season? Let me know in the comments field below.

Check out all three finale recipes HERE!

Ingredients

  • 1 ¼ cup fresh basil leaves, divided
  • 1/2 cup sour cream
  • 1/3 cup shredded parmesan cheese
  • 1 tbsp pine nuts
  • 1 large garlic clove
  • 1/2 lemon, juiced (around 1 tbsp)
  • 1/4 tsp Kosher Salt and cracked black pepper
  • 1 tsp extra virgin olive oil
  • 20 table water crackers
  • 1 red pepper (cayenne, Serrano or jalapeno), thinly sliced

Combine a cup of basil and the next 6 ingredients, through the salt and pepper, in a food processor.

Pour the olive oil through the spout while blending.

Taste and adjust seasoning accordingly.

Fill a piping bag with the pesto mixture. If you don’t have a piping bag pour into a zip lock bag and snip the bottom corner.

Pour a dollop of the mixture on top of each cracker.

Chiffonade the remaining ¼ cup of basil.

Sprinkle a few of the basil ribbons on top of each cracker.

Top with a slice of red pepper.

Bon Appétit!

Snackin’ with Sarah Sellers: Barbeque Steak Sliders

Tonight is results night on American Idol and we’re one week away from the season 11 finale. I’ll be doing things a little differently next week so make sure you check back on Tuesday for my finale grub!

To keep the “homecoming” theme going I decided to go with an obvious choice in Texas cuisine, barbeque. These little suckers turned out delicious! I ended up just sitting over the dutch oven eating the cabbage with a fork…thank you butter, you complete me!

The barbeque sauce is an ode to my grandfathers famous recipe. It didn’t turn out exactly like his because well, he would probably have to kill me if he gave it to me, but this was equally tasty. It a little less sweet then traditional BBQ sauce but it pairs beautifully with the Chianti soaked cabbage. Okay I’m hungry, make it, you will be happy!

Check out tonight’s recipe feature on Reality Rocks HERE!

Ingredients

Cabbage Slaw

  • 2 tbsp butter
  • 2 small sweet onions, vidalia or yellow, sliced
  • 1/2 head red cabbage, sliced
  • 1/4 cup red wine, chianti
  • salt and pepper
BBQ Sauce


  • 1 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1 tbsp light brown sugar
  • 1 tsp barbeque seasoning
  • 1/4 tsp onion powder
Sliders


  • 1 lb marinated flank steak (I used Peppercorn marinated)
  • 6 whole wheat rolls

Heat the butter in a large dutch oven over medium high heat.

Saute the onions until tender.

Add the cabbage.

Cook for 3-4 minutes until slightly tender. Season with salt and pepper and add the wine. Reduce the heat to medium low and cook until the cabbage is tender, stirring occasionally.

While the cabbage cooks mix together the ketchup and next 4 ingredients, through the onion powder, in a medium bowl.

Set aside.

Heat an outdoor grill or indoor grill pan over medium high heat and spray with cooking spray. Add the steak and grill for 2 minutes on each side for medium rare and 3 minutes or medium.

Remove from the heat and rest. While the meat is resting slice the rolls and heat on the grill for 1-2 minutes.

Once the meat has rested for 3-4 minutes slice into thin pieces.

To assemble top the rolls with the meat.

Drizzle with the barbecue sauce.

Finish off with the cabbage mixture.

Bon Appétit!

Snackin’ with Sarah Sellers: Queso Bites

First things first, I LOVE VEGAS!!! I just got back from my first trip to Sin City last night and had an amazing time with my girlfriends. I will definitely be posting some pics from the trip soon.

This week is so crazy so I needed a quick snack for tonight’s Snackin’ with Sarah Sellers. The final three contestants are visiting their hometown’s tonight on American Idol so in honor of my hometown I’m going for quick, easy, and of course, Mexican Food.

You can’t go out to eat in Dallas without seeing Queso on the menu. It’s a must have snack and the epitome of comfort food in my opinion. Velveeta is perfect for making these cheese bites because they slightly congeal (yay processed cheese) after sitting for a few minutes. Make it…your taste buds will thank you!

Check out tonight’s recipe feature on Reality Rocks HERE!

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/2 cup yellow onion, diced
  • 1/4 cup red bell pepper, diced
  • 1 tbsp jalapeno, seeded and minced
  • 1/4 pd lean ground sirloin
  • 1 tsp chile powder
  • 1/2 tsp cumin
  • 1 can original rotel
  • 1 pd original velveeta cheese (small brick), cubed
  • bag of tostitos scoops
  • 1 tbsp cilantro, minced

Heat the oil over medium high heat in a large dutch oven.

Saute the onion

Red bell pepper

and jalapeno until tender.

Add the sirloin, chile powder and cumin and saute until the meat is cook through.

Reduce the heat to medium and stir in the Rotel and cheese.

Stirring frequently cook until the cheese is completely melted and smooth. Assemble the tortilla chips.

Scoop some queso into the scoops.

Sprinkle with the cilantro.

Let them sit for 2-3 minutes. The cheese will congeal slightly making them into little cheese bites. Serve on a large platter.

Bon Appétit!

Snackin’ with Sarah Sellers: Veggie Kebabs in a Balsamic Glaze

Last night the remaining 4 contestants on American Idol sang songs from the great state of California and songs “they wish they had written”. Does anybody else think Phillip Phillips is a mini Dave Matthews (enter sarcasm here)?? No  but seriously, the guy is definitely talented but I feel like I’m staring at a carbon copy from about 20 years ago. On another note Joshua and Jessica were amazing as usual. They definitely deserve to be in the finale.

The season is winding down and so is Snackin’ with Sarah Sellers but don’t worry, I’ll be experimenting in the kitchen all year long. For tonight’s recipe I’m carrying on the California vibe with some tasty Veggie Kebabs. It’s about to be swimsuit season so why not munch on something healthy and delicious.

Check out tonight’s recipe on Reality Rocks HERE!

Ingredients

  • 8 cremini mushrooms, stems removed
  • 1 squash, 8 1″ pieces
  • 1 zucchini, 8 1″ pieces
  • 1/4 red onion, 8 circular cuts
  • 1 red bell pepper, 8 circular cuts
  • olive oil
  • salt and pepper
  • 8 small mozzarella balls
  • 1 tbsp butter
  • 1 shallot, minced
  • 1/4 cup balsamic vinegar
  • 8 wooden skewers

To assemble the veggies remove the stems from the mushrooms.

Slice the squash and zucchini into 1″ circular cuts.

Using a 1″ cutter make 8 round cuts for the bell pepper and onion.

If you don’t want to make the circles, just cut the veggies into bite size chunks.

Heat an outdoor grill or inside grill pan to medium high. If you’re using an outdoor grill soak the skewers in water for 15-20 minutes. Skewer the veggies starting with a mushroom, squash, zucchini, onion, then top with the bell pepper.

Brush with the olive oil.

Grill until the veggies are tender with a nice bite, rotating until you get those beautiful grill marks all the way around.

While the skewers are grilling heat the butter in a saucepan over medium high heat. Saute the shallot until softened.

Reduce the heat to medium low and add the balsamic vinegar.

Cook until slightly thickened and reduced.

Remove the skewers and season with salt and pepper.

Place a mozzarella ball at the end of each.

Place on a large platter and top with the balsamic glaze.

Bon Appétit!

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