Song of the Day: 2:54 “You’re Early”

April 27, 2012 By in Song of the Day Tags: , , , , Leave a comment

London based siblings Colette and Hannah Thurlow make up the dark and dreamy 2:54. It’s hard to turn on Sirius XMU without hearing their latest single “You’re Early” and I’m definitely not complaining. I’m not usually drawn to dreary chick rock but this is different. It has an allure, an edge that keeps you drawn into every drum roll and guitar lick. Colette’s vocals are pretty enticing as well.

Check out another tune, Got a Hold, on Fader and look out for their debut album to hit stores next month.

You’re Early:

What’s everyone up to this weekend??

Photo source: NME

Snackin’ with Sarah Sellers: Herbed Goat Cheese and Prosciutto Wrapped Grissini’s

April 26, 2012 By in Recipe Experimentation, Snackin' with Sarah Sellers Tags: , , , , , , , , 2 Comments

Last night the final 6 Idols sang songs from the legendary band Queen, plus a tune of their choice. Since Freddie Mercury was quite the fan of Indian food, I kicked off last night’s performance round with some Spicy Indian Kebabs with a Masala Dipping Sauce. Tonight, a rich appetizer and bubbling toast to the legendary rock band.

For tonight’s recipe I reached out to one of the best cooks I know, my best friend. Back in college, whether it was a late night post “studying” snack or mid morning breakfast, she knew how to hook a roommate up. So here’s to Melanie and her inspired appetizer dish!

Check out tonight’s recipe, featured on Yahoo! Music’s Reality Rocks blog, HERE!

8 Servings

Ingredients

  • 1/4 pd prosciutto , thinly sliced
  • 2 oz fresh goat cheese
  • 1 tbsp fresh thyme, finely chopped
  • 16 Grissini Breadsticks
  • Bottle of your favorite champagne/sparkling wine for toasting

To assemble the breadsticks set up a mini assembly line. Start with the Prosciutto, followed by the goat cheese, thyme, then the Grissini.

Using a butter knife smear a small amount of goat cheese on each piece of Prosciutto.

Sprinkle with the thyme.

Place two Grissinis, starting at the top, on the prosciutto…

Wrap around until sealed.

Sprinkle the breadsticks with the remaining thyme and serve with a cold glass of bubbly.

Sparkling wine pairs beautifully with rich food, especially cheese. For tonight’s recipe I went with Crémant De Bourgogne from the Burgandy region in France. It wasn’t too dry or too sweet, it paired beautifully with the rich proscuitto and goat cheese.

Bon Appétit!

Snackin’ with Sarah Sellers: Indian Spiced Kebabs in a Spicy Masala Sauce

April 25, 2012 By in Recipe Experimentation, Snackin' with Sarah Sellers Tags: , , , , , , , Leave a comment

The top 6 are performing on American Idol so in honor of tonight’s theme I’ve cooked a “Queen” inspired dish for Yahoo! Music editor Lyndsey Parker and her Reality Rocks blog. Apparently the British front-man, Freddie Mercury, loved Indian cuisine so I came up with a spicy and delicious snack in his honor!

One of my favorite Indian (some argue it’s more English) dishes is Chicken Tikka Masala. Cooks Illustrated has an amazing recipe for  the popular entree so I’ve used a version of their Masala sauce as the foundation for my dish. The rub for the chicken turned out way better then I expected. I have a multitude of Indian spices tucked away in my spice drawer so I thought, what the hell, I’ll let my nose guide me…and it worked!

Word to the wise, if you don’t remove the seeds from the Serrano it is VERY spicy, but if you’re in to burning your face off like I am, I would leave them in.

Check out tonight’s recipe on Reality Rocks HERE!

Ingredients

Chicken

  • 1 pd boneless skinless chicken breast, cubed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh ginger, diced
  • 1/4 cup cilantro, chopped
  • 1 tbsp coriander cumin powder
  • 1 tsp ground cloves
  • 1/4 tsp turmeric powder
  • 1/4 tsp kosher salt
  • 1/2 medium yellow onion, large chunks
  • 1/2 green bell pepper, bite size pieces
  • wooden skewers

**The picture is missing the cream.

Masala Sauce

  • 1 tbsp extra virgin olive oil
  • 1/2 medium yellow onion, diced
  • 1 serrano, minced (seeds removed for less heat)
  • 1″ piece fresh ginger, minced ( around 1 tbsp)
  • 1 large garlic clove, minced
  • 1/2 tbsp garam masala
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 1/4 tsp kosher salt
  • 1 (15oz) can crushed tomatoes
  • 1/3 cup heavy cream
  • 2 tbsp chopped cilantro

Soak 6 wooden skewers in water for 15 minutes. To prep the chicken combine all of the ingredients in a large bowl until the chicken and veggies are coated in the spice mixture.

Starting with a bell pepper skewer the meat and veggies going from veggie to chicken until there are 4-5 pieces of chicken on each skewer.

Cover and marinate in the fridge while the sauce cooks.

Prep the veggies for the sauce.

The make the sauce heat the olive oil over medium high heat in a large dutch oven. Saute the onions until translucent, around 4-6 minutes.

Add the chile, ginger and clove and saute until fragrant.

Add the garam masala, tomato paste, sugar and salt and cook until fragrant.

Add the tomatoes and simmer on low for 15 minutes.

While the sauce simmers heat an outdoor grill or indoor grill top over medium high heat and add the chicken skewers.

Cook for around 6 minutes on each side or until completely cooked through.

Add the cream to the sauce and heat through.

Sprinkle with some cilantro and serve with the skewers.

Bon Appétit!

The Black Keys Steal the Show at EdgeFest22 [Review]

April 25, 2012 By in Concert Reviews Tags: , , , , , , , , Leave a comment

Sunday afternoon thousands of hipsters, edgeheads, and an entire new breed of young rockers ascended upon the FC Dallas Stadium in Frisco, TX for the 22nd annual EdgeFest. Every year 102.1 The Edge puts on a day of music with some of the biggest bands in rock ‘n roll. Sixteen bands played on two stages throughout the day but I was really there to see one band in particular, The Black Keys.

To say I’m a huge Black Keys fan is a massive understatement. Ever since my husband loaded me up with a road trip playlist featuring the band’s early recordings a few years back, I’ve been absolutely enamored with the bluesy duo. So when I heard they were headlining EdgeFest there was no question where I’d be spending my Sunday night.

Read my full review at GoodBammSho!

Soy Lime Marinated Chicken with Balsamic Corn Relish

April 21, 2012 By in Recipe Experimentation Tags: , , , , , 3 Comments

I made this chicken recipe the other night and had to share it with you guys. I’m not really sure where the recipe originated but it was passed on to me by my brother. I made a few changes of my own and it turned out absolutely delicious. The balsamic vinegar in the corn relish pairs beautifully with the soy lime marinated chicken and cilantro rice.

I didn’t plan on documenting this meal so I don’t have pics for every step, but once I starting smelling all of the amazing flavors in the dish I had to post it.

Give it a whirl. It’s healthy, easy and delicious!

Ingredients

Chicken

  • 10 oz container less sodium soy sauce
  • 1/2 cup fresh lime juice (around 6 limes)
  • 2″ piece fresh ginger, grated
  • 1 large garlic clove, grated
  • 1/2 tsp crushed red pepper
  • 40z honey
  • 4 boneless skinless chicken breast (around 1.5 pounds)
  • 1 tbsp extra virgin olive oil

Corn Relish

  • 1 can sweet corn kernels, rinsed and drained
  • 3 tbsp cilantro, finely chopped
  • 2 tbsp red onion, diced
  • 1 small jalapeno, seeded
  • 2 tbsp red bell pepper, diced
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • salt and pepper

Cilantro Rice

  • 1 cup Indian basmati rice
  • 1 cup water
  • 1/2 cup chicken broth
  • 3 tbsp cilantro, finely chopped
  • 1 lime, juiced

To make the marinade combine the soy sauce and the next 5 ingredients, through the honey, in a medium bowl and whisk until well combined. Trim the chicken of any fat and place in a large baking dish. Pour the marinade over the chicken and refrigerate for 30 minutes to an hour.

While the chicken is marinating combine the rice, water and chicken broth in your rice cooker or sauce pan and cook according to package directions.

In a medium bowl mix all of the ingredients for the corn relish together and season with the salt and pepper to taste.

Heat the remaining tablespoon of oil in a large cast iron skillet over medium high heat and add the chicken. Cook until completely cooked through, around 4-6 minutes on each side.

To plate place a mound of rice in the center of the plate and top with the chicken. Serve the corn relish on top of the chicken.

I served a Caesar salad on the side to round out the entire meal. Pair a light and fruity Pinot Noir to bring out all of the amazing flavors.

Bon Appétit!

Song(s) of the Day: Class Actress “Weekend” & “Keep You”

April 20, 2012 By in Song of the Day Tags: , , , , , , Leave a comment

TGIF!! I am SOOOO excited about this weekend. Sunday I finally get to see my favorite band live, The Black Keys!! Every year Dallas based radio station 102.1 The Edge puts on a mini festival called EdgeFest. In the past the lineup wasn’t really that appealing but this year I’m beyond stoked for the show. Sixteen bands will be playing but I’m the most excited about The Ting Tings, Arctic Monkeys (amazing live), Garbage, Cake, and of course The Black Keys. I’ll be reviewing the show for GoodBammSho so check back early next week for a full report.

For  today’s song of the day I wanted an ode to the weekend so what better song  then “Weekend” by Brooklyn-based (of course) trio Class Actress. I love their album so much that I had to do a special two part Song of the Day with their equally amazing single, “Keep You”.

I love the styling of Indie music these days. The strong female presence and electronic elements blended together with delicious synthpop beats. It’s definitely making me more excited about music then I have been in a while.

Happy Listening!

Weekend:

Keep You:

Who are you jamming out to these days?

Snackin’ with Sarah Sellers: Citrus Ceviche in Mini Fillo Shells

April 19, 2012 By in Recipe Experimentation, Snackin' with Sarah Sellers Tags: , , , , , , , 2 Comments

Last night on American Idol the top 7 had a Redux and I was serving up a “Redo” of a classic snack with my Nacho Popcorn. For tonight’s results show and the theme, Then and Now, I decided to take a classic seafood dish and add a little twist.

I didn’t get the chance to check out all of the performances, just those from leading ladies Hollie, Elise, and of course Jessica. I thought all three gave strong performances but my girl Jessica blew it out the park. She has depth and soul to her voice that you absolutely would not expect just by looking at her. Absolutely amazing.

Who do you think will be sent home tonight? Let me know in the comments below.

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

30 shells plus extra

Ingredients

  • 1/2 pound bay scallops, quartered
  • 1/2 pound peeled and deveined shrimp, chopped
  • 1/2 cup orange juice
  • 4 limes, juiced
  • 2 lemons, juiced
  • 2 tbsp extra virgin olive oil
  • 1 serrano pepper, diced
  • 1 shallot, diced
  • 2 tbsp red bell pepper, diced
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/4 cup cilantro, rough chop (save some for garnishing)
  • 1/2 cup chopped roma tomatoes
  • 1 large avocado, small dice
  • 30 mini fillo shells

Place the scallops and shrimp at the bottom of a non-reactive container (I used a large glass bowl).

In a medium bowl combine the orange juice and next 9 ingredients, through the pepper, and whisk until well combined.

Cover and marinate in the refrigerator for 3-4 hours. The seafood will turn opaque and firm. Using a slotted spoon move the seafood to a clean bowl. Set the liquid to the side and add as you go if needed (I didn’t use any extra).

Fold in the cilantro, tomatoes, and avocado. Adjust seasoning accordingly.

Place a spoonful of the mixture into the fillo shells and sprinkle with some cilantro.

Side not: Use the leftover ceviche over some shredded romaine lettuce or by itself!

Bon Appétit!

Chairlift Takes on the Big D with Special Guest Nite Jewel [Review]

April 18, 2012 By in Concert Reviews Tags: , , , , , , Leave a comment

I’m excited to announce I’ll be partnering with GoodBAMMSho to bring you reviews of the hottest Indie bands coming through the DFW Metroplex. I couldn’t have asked for a better show to kick off the collaboration then Chairlift with opening act Nite Jewel.

Lying in the shadows of the “live music capital of the world”, otherwise known as Austin, Dallas hasn’t been considered much of a music Mecca. But don’t make your judgments yet because this southern city in the heart of Texas has a lot of talent to offer.

Indie music is making a huge splash on the scene in venues like the Granada Theater, Palladium Ballroom and of course, Club Dada.

It’s been years since I’ve been to Club Dada let alone Deep Ellum and I was a little disappointed to see how desolate the area has become. The happening music scene of my youth has turned into a condo wasteland littered with a few nightclubs and readily available retail space. Thankfully there are still some good bands coming through the east side Dallas hangout, and Monday night was no exception with Nite Jewel and Chairlift on the bill.

 Read the full review at GoodBAMMSho!

Snackin’ with Sarah Sellers: Nacho Popcorn

April 18, 2012 By in Recipe Experimentation, Snackin' with Sarah Sellers Tags: , , , , , , Leave a comment

The past week has been one of those non-stop, no time to be stressed out, coffee chugging type of weeks. From 5 year old birthday parties in San Antonio to full time jobs and full time hobbies…I needed a snack I could literally make in under 15 minutes.

This week on American Idol the top 7 (redux) will be singing songs from “Then and Now”, and I’m cooking up snacks for Yahoo! Music’s Lyndsey Parker and her Reality Rocks blog. Tonight’s recipe is a classic snack (then) with a modern twist (now). My only comment from last week’s results show is….Jessica Sanchez….REALLY??

I have to apologize for the low quality pics this week. I didn’t have the Nikon camera with me in San Antonio so the old reliable point and shoot had to work. This recipe turned out insanely  delicious and it took everything for me not to eat the entire bowl by myself.

Check out tonight’s recipe on Reality Rocks HERE!

Ingredients

  • 1/4 cup butter, melted
  • 1/4 tsp garlic salt
  • 1/4 tsp onion powder
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tbsp green chiles
  • 12 cups original popcorn, 94% fat free, popped (1 bag)
  • 3/4 cup 2% 4 cheese Mexican blend, shredded

Preheat oven to 325 degrees.

Combine the butter and next 5 ingredients, through the chiles in a medium bowl. Place the popcorn in a large bowl and drizzle with the seasoned butter.

Put the popcorn on a cookie sheet covered with tin foil and sprinkle with the cheese.

Bake in the oven until the cheese is melted, around 10 minutes.

Bon Appétit!

Song of the Day: Clams Casino “I’m God”

April 13, 2012 By in Song of the Day Tags: , , , , 2 Comments

Happy Friday!!! I’m especially excited about this weekend. My little brother is turning 5 on Saturday so I get to spend my day eating pizza and playing games with a bunch of little rugrats at Chuck E Cheese. You think I’m being sarcastic but my inner child will definitely be coming out on Saturday.

Today’s song of the day is not new but it’s been on rotation all morning and I had to share it with you guys. I LOVE how New Jersey beat master Clams Casino, aka Mike Volpe, manipulates the female voice. The beats sampled with Imogen Heap’s vocals on this track is absolutely delicious.

The pronounced lover of hip-hop has worked with different artists ranging from Soulja Boy to Adele. I had to do a little digging to find the track and stumbled across a wide and interesting range of collaborations. He barely  has any music on iTunes (yes I still buy my music) but it’s worth doing some digging online to find his stuff.

Side note, and I’m sure I’m not the first person to make this  comparison, does Caroline Polachek from Chairlift not sound EXACTLY like Imogen Heap?

Happy Listening!

I’m God: