Tag Archives: food

Snackin’ with Sarah Sellers: Cheesy Prosciutto Biscuit Bites

January 23, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , , , 1 Comment

Cheesy Prosciutto Biscuit Bites

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

  • Two cups flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/8 tsp salt
  • 1 stick butter, cold (8 tablespoons)
  • 3/4 heavy cream

Filling

  • 1 pound shredded cheddar and mozzarella cheese blend
  • 3 heaping tbsp mayonnaise
  • 1 block cream cheese
  • 1 small jar diced pimentos
  • 1/4 cup pickled jalapeños, diced
  • 2oz package prosciutto di parma, cut each slice in half

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.

Cheesy Prosciutto Biscuit Bites

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.

Cheesy Prosciutto Biscuit Bites

Roll out dough until it’s 1/4 of an inch thick.

Cheesy Prosciutto Biscuit Bites

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.

Cheesy Prosciutto Biscuit Bites

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.

Cheesy Prosciutto Biscuit Bites

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!

Snackin’ with Sarah Sellers: Mini Sausage Calzones

January 17, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , , , 7 Comments

Mini Sausage Calzones

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

  • 1 tbsp extra virgin olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 yellow onion, chopped
  • 1 pound Italian sausage
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 cup shredded mozzarella
  • 1 cup shredded Parmesan
  • 1/2 tsp dried thyme
  • 1 can refrigerated thin crust pizza dough
  • egg white
  • marinara for dipping
  • parsley for garnish

Preheat oven to 375.

Mini Sausage Calzones

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

Mini Sausage Calzones

Add the sausage and cook until no longer pink. Add the garlic, oregano, salt and pepper and sauté for one minute until fragrant.

Mini Sausage Calzones

Combine the mozzarella, Parmesan and dried thyme in a small bowl and set aside.

Mini Sausage Calzones

Spread the pizza dough on floured surface and cut into 8 pieces.

Mini Sausage Calzones

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.

Mini Sausage Calzones

Serve with the marinara sauce garnished with the chopped parsley.

Bon Appétit!

Snackin’ with Sarah Sellers: Italian Pinwheels

January 16, 2013 By in Snackin' with Sarah Sellers Tags: , , , , , , , 1 Comment

Italian Pinwheels

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

  • 4oz package prosciutto, chopped
  • 1.5 tbsp sun dried tomatoes, chopped
  • 1/2 tsp Italian seasoning
  • 1/4 tsp cracked black pepper
  • 1 cup shredded mozzarella
  • 1/2 cup shredded Parmesan
  • egg white
  • 1 package refrigerated thin crust pizza dough
  • 1 egg, beaten
  • marinara sauce for dipping
  • parsley for garnish

Preheat oven to 375 degrees.

Italian Pinwheels

Combine the prosciutto and next 6 ingredients through the egg white in a large bowl. Mix until well combined.

Italian Pinwheels

Lay out the pizza crust on a floured surface and spread the prosciutto mixture evenly on top.

Italian Pinwheels

Starting with the longest side, roll the pizza dough into a log and pinch the sides closed. Refrigerate until nice and cool.

Italian Pinwheels

Using a serrated knife (dip in water to prevent sticking) slice the log into 1/2 inch slices.

Italian Pinwheels

Place on a cookie sheet lined with parchment paper and brush with the egg wash. Bake until golden brown, around 15-20 minutes.

IMG_8008

Spoon the marinara sauce into a small ramekin for dipping and sprinkle with the parsley.

Bon Appétit!

Snackin’ with Sarah Sellers Returns January 16th!

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

2012 ended with a bang and things haven’t slowed down yet since my final recipe posted on Lyndsey Parker’s Reality Rocks blog last May. Things definitely look different since I made my appearance on American Idol back in Season 10. New judges, new talent and of course, new recipes!

To commemorate my return to cooking (yes I know…I have seriously been slacking on my food posts) I thought I would post my top 5 favorite snacks from last season’s Snackin’ with Sarah Sellers. So get your taste buds ready for a new season of tasty nosh!

What kind of snacks do you want me to recreate for the Season 12 American Idol season?

Toasted Ravioli with Marinara Dipping Sauce

Toasted Ravioli with Marinara

Lasagna Cups with Spicy Ground Turkey

Lasagna Cups with Spicy Ground Turkey

Sausage Pinwheels

Sausage Pinwheels

Wonton Pizza Bites

Wonton Pizza Bites

Taco Packets with Avocado Cream

Taco Packets with Avocado Cream

Recipe and Song of the Day: Beef Veggie Noodle Soup & Tristan Prettyman

November 3, 2012 By in Recipe Experimentation, Song of the Day Tags: , , , , , , , 5 Comments

Just when you think it’s getting cold in Texas you get shocked with a jolt of 90 degree heat. BUT that won’t stop me from getting in the Fall/Holiday spirit. I love making a big pot of soup when the weather starts to cool. It’s simple, comforting, and you can eat it all week.

I decided to hold off on posting yesterday’s Song of the Day so I could make it a joint food and music post. So dig into this delicious Beef and Veggie Noodle Soup recipe and enjoy this track off Tristan Prettyman’s latest release, Cedar + Gold. Thanks to one of my girlfriends for introducing me to Miss Prettyman. Her chill vocals and lyrical style is a cross between Colbie Caillat and Sara Bareilles. Check out My Oh My!

Happy Listening!

Beef Veggie Noodle Soup


Ingredients

  • 1 medium yellow onion, chopped
  • 1.5 pounds lean ground sirloin
  • 1 tbsp Nature’s Seasoning*
  • 2 tsp celery seed*
  • 1 tsp kosher salt
  • cracked black pepper
  • 2 extra large beef bouillon cubes
  • 2 cans beef consomme (Campbell’s)
  • 2 cans water
  • 32oz container beef broth
  • 1 can tomato soup (Campbell’s)
  • 1 can sweet corn – do not drain
  • 1 small bag mini carrots
  • 3/4 head green cabbage, chopped
  • 6oz bag green peas
  • 1 bag shell pasta

**The seasonings are not exact measurements. Make sure you are tasting and adjusting along the way!

Heat the olive oil in a large dutch oven over medium high heat. Saute the onions until slightly transparent. Add the ground beef, Nature’s Seasoning, celery seed, salt and pepper.

Saute until no longer pink.

Add the bouillon cubes, beef consomme, water and beef broth. Bring to a boil and simmer on medium low for 45 minutes to an hour, stirring periodically. Taste and adjust seasoning accordingly.

Stir in the tomato soup, corn and carrots. Bring to a slow boil and cook until the carrots are slightly tender.

Add the cabbage and cook for 5-10 minutes.

Add the peas and pasta and cook until the pasta is al dente. If the soup is too thick add more water and adjust seasoning.

Bon Appetit!

Tristan Prettyman Photo Source: Speakers in Code

Skillet Roasted Chicken with Lemon & Herb Pasta

September 27, 2012 By in Recipe Experimentation Tags: , , , , 3 Comments

I decided to take a break from music tonight and get reacquainted with my kitchen. A shameful 23 days has past since my last meal post and tonight was the perfect night to bring you guys a new recipe.

Things have been so crazy the last month and I was completely drawing a blank on what to cook. Thankfully, Food Network was reading my mind and served up one of the best recipes I’ve made in a long time. I added my own little flair to the pasta and it turned out to be the quickest and tastiest pasta I’ve ever made.

Skillet Roasted Chicken with Lemon & Herb Pasta

Recipe adapted from Food Network’s Skillet Rosemary Chicken

Ingredients

Chicken

  • 3/4 pound small red-skinned potatoes, halved, or quartered if large
  • Kosher salt
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves reserved)
  • 2 tablespoons extra-virgin olive oil
  • 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
  • 10 ounces cremini mushrooms, halved

Pasta

  • 8oz Penne Pasta
  • 1 tbsp rosemary leaves
  • 1/4 cup fresh parsley
  • 1/2 lemon, juiced (make sure it’s a juicy one)
  • 1/4 tsp red pepper
  • 1/4 kosher salt
  • 1/4 black pepper
  • 1/4 cup shredded parmigiana reggiano
  • drizzle of olive oil

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

While the chicken is roasting cook the pasta until al dente. Lightly drain and return to the pot. Mince the rosemary and parsley together and stir into the pasta with the remaining 6 ingredients.

Serve each chicken breast with a drizzle of sauce, veggies and the pasta.

Bon Appetit!

Lobster Rolls in Dallas? Hell yes…gimme some!

September 4, 2012 By in Recipe Experimentation Tags: , , , , , , , 2 Comments

A few years back I wrote about a unique find near the DFW airport, Lobster Harvest. This my friends is where Lobsters come to retire, where the weakest links find their way on my plate for a fraction of the cost. Now keep in mind, we are not in Maine, and today’s soothing 106 degrees reminded us all that for us here in Texas, summer is far from over.

Even though we’re hundreds of miles away from fresh succulent lobster doesn’t mean it isn’t here for us to enjoy. So since you all made Discounted Lobster in Dallas? one of my most popular posts I thought I would step it up a notch and tell you where you can buy delicious, plump, and slightly more expensive lobster.

Central Market never fails to amaze me. Between an abundance of the freshest produce in Dallas you can find an array of exotic fruits, any type of stuffed, seasoned and picture perfect meat and of course, the freshest seafood I’ve seen in the city. I haven’t sampled all of the many fish markets in the metroplex but out of the few I’ve tried, I always find my way back to Central Market.

On that note it can get pretty pricey for a normal week night meal, BUT every week like a mini present in my Inbox I receive their weekly specials that always have a seafood special. Lobster is on that list quite a bit ranging from $5.99 for a lobster tail or per pound for fresh Maine lobster.

I apologize in advance for the redundant recipe (not really) but I can’t resist a plump lobster roll when I see $5.99 a pound. So for those of you in the DFW area check out Central Market, subscribe to their newsletter and prepare to not be disappointed.

Lobster Rolls 2012

Serves 4 small rolls or 2 large

  • 1 pound fresh steamed lobster meat (around two 1.5 pound lobsters)
  • 2 tbsp green onions, diced
  • 1 tbsp parsley, finely chopped
  • juice from half a lemon
  • 1/4 cup light mayonnaise
  • kosher salt and pepper
  • hot dog buns or rolls

Remove the freshly steamed meat from the shells and rinse. Pat dry and chop into bite size chunks. Toss in a medium size bowl with the green onions, parsley, lemon juice and mayo.

Season with the salt and pepper according to taste.

Toast the buns and fill with the delicious meat!

When I’m making lobster I want to taste the full flavor of the meat so I avoid crowding it with too many ingredients.

Bon Appetit!

Tomorroats: A Quick, Simple & Healthy Breakfast

August 21, 2012 By in Heaven to My Taste buds Tags: , , , , , , 4 Comments

I saw this recipe on one of my favorite blogs, Can You Stay For Dinner?, and I had to share. I love the idea of mixing your breakfast together the night before with a few simple ingredients, putting it in the fridge then voila, you have breakfast when you wake up. The only mistake I made was using Steel Cut Oats instead of Old Fashioned Rolled Oats…use the rolled oats, it will result in a less chewier experience!

When I pulled the oats out of the fridge the next morning I just topped them off with a drizzle of honey, blueberries, a sliced banana and a dash of cinnamon! Delish!

Tomorroats

  • 1/2 cup dry old fashioned rolled oats
  • 1/2 cup plain nonfat yogurt
  • 1/4 cup water

At night (before bed), mix all ingredients well in a small bowl. Cover and refrigerate overnight. In the morning, stir and serve. No need to heat them, no need to dirty another bowl. Simply mix in your desired toppings. I went with honey, blueberries, banana, and cinnamon!

Serves 1

Nutrition (for oats, yogurt, and water only): 200 calories, 5 grams protein, 5 grams fiber

Bon Appetit!

Scenes from an Advocare Diet

August 4, 2012 By in Ramblings Tags: , , , , , , 2 Comments

Oh the things Matt and I get ourselves into. It’s been quite the physical/health conscious/mental journey for us since we met nearly 10 years ago. When I was waiting tables in my early 20’s being “healthy” was the furthest thing on my mind. I’ve never been athletic or ever worried about the food I put in my body.

I fell into the typical college lifestyle of cheap beer and fast food. Since I was on my feet at the restaurant 40+ hours a week it didn’t really affect me until I got out of college and started my desk job. The no exercising, inhaling food like a dumpster routine resulted in a quick 30 pound gain and shock that I no longer could fit into my usual tank tops and jeans.

Since Matt and I both put on the “love weight” we’ve gone back and forth between diet after diet, workout after workout. It hasn’t been until the last year or so that I’ve really started to grasp the concept of healthy living.

Now don’t get me wrong, food is my crutch, it’s one of my favorite pass times. But the older I get the more I realize the importance of living a consistent, healthy lifestyle (so I keep telling myself).

When I heard multiple people in the office talking about Advocare I immediately felt sorry for them. So sorry in fact that I told my husband how much it must suck to do a cleanse and I’m glad it’s them not us. Well, that was my first mistake. Matt loved the idea….so here we are. Three days after the 10 day Advocare Herbal Cleanse (no this isn’t an advertisement just a reflection) and shockingly…it’s not hell after all.

Partaking in a liquid cleanse that deprives you of all solid food is not my thing, sorry, I can’t just completely eliminate my favorite pastime. So I was thrilled to hear you actually get to eat on this cleanse, and it only lasts 10 days.

All the veggies and fruit you can eat became a bit daunting the first few days but now I can say I feel lighter, more energized and just healthier over all. The key now is keeping it off and turning this into a healthy lifestyle. Balance is key [inner pep-talk].

The Challenges

  • Giving up caffeine – C.O.F.F.E.E addict!!!!! Enough said
  • Giving up carbs [the good stuff] – I didn’t realize how addicted I was to things like tortillas, chips, pasta, etc until I had to give it up
  • Having a social life – we tried to pick a week where nothing was going on because nothing is worse then going out with your friends and eating salad and drinking water….boring!!
  • Fighting the mundane – grilled veggies, chicken and salad started to get old really fast…I definitely had to put my cooking skills to the test!
  • How do I cook without olive oil – this one took some getting use to. I love me some olive oil!
  • Fighting the sweet tooth – sometimes you don’t realize what you have until it’s gone…

The Solution

  • If you depend on caffeine in the mornings like I do, do yourself a favor and buy the Spark!! It saved me
  • Giving up carbs 100% I just can’t do. I actually fell in love with Quinoa during this cleanse. Mix in a healthy amount of complex carbs to satiate the craving
  • Just be a hermit for 10 days – seriously! It’s easier to succeed on this cleanse if you shop ahead, cook at home, and resist the urge to go out with your friends
  • Be creative and use the internet! The world wide web has a plethora of healthy cooking tips if you get stuck in a rut. Trade off between fish and chicken and experiment with different types of veggies
  • Non fat olive oil cooking spray!!! Oh and chicken broth!
  • Eat fruit – lots and lots of fruit! I’ve actually fallen in love with Kiwi now!!!

The Result – my husband lost 10 pounds, I lost 4. I know it doesn’t seem like a lot but I feel so much cleaner, lighter and my taste buds are honestly craving fruit and veggies constantly now. If you train your body to eat healthy foods you start to crave them. I will definitely do this again in 90 days!

And yes…we did reward ourselves…

Oh Starbucks how I missed you!!!!

Have you tried Advocare? What was your experience? Let me know in the comments below.

 

Shrimp with Tomato, Basil & Peppers

August 1, 2012 By in Recipe Experimentation Tags: , , , , , Leave a comment

Matt and I made the brave decision to tackle the Advocare Herbal Cleanse for 10 whole days. Now at first, I have to admit that I didn’t really see it as that big of a challenge. Unlike the dreaded liquid cleanse you actually get to eat whole food on this one. What’s not to love about fruits, veggies, chicken and fish….fast forward to day 9. My palette is screaming for variety…a sip of wine…a slice of cheese smashed in between a loaf of bread. Le sigh.

The good news is I survived and feel pretty damn good. A full recount of our last 10 days will go up tomorrow. Until then, I had to post this ridiculously healthy, simple and delicious shrimp recipe!

Now excuse me while I go steam some more veggies….

Shrimp with Tomato, Basil & Peppers

Ingredients

  • no fat olive oil cooking spray
  • 1 small yellow onion, sliced
  • 1/2 green bell pepper, sliced
  • 1 large garlic clove, julienne style
  • 1/2 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1/2 tsp crushed red pepper, divided
  • 1 tsp fresh thyme, minced
  • 1 tbsp fresh lemon juice, plus extra for drizzling
  • 1/4 cup chicken stock
  • 1 pound peeled and deveined shrimp
  • 1 small tomato, seeds removed and chopped
  • 1 tbsp fresh basil, chopped

Heat a large dutch oven over medium high heat and lightly coat with the olive oil spray. Saute the onions and peppers until soft. Add the garlic and saute an additional 30 seconds. Add 1/4 teaspoon of the salt, black and red pepper, all of the thyme, lemon juice and the chicken stock. Saute until the chicken stock has slightly reduced.

Season the shrimp with the remaining salt and pepper and drizzle with some of the fresh lemon juice. Add the shrimp to the onion mixture and cook until nice and opaque. Stir in the tomatoes and basil and remove from the heat.

Serve along side a crisp romaine salad with creamy chunks of avocado, tomato, sliced onion, red pepper, fresh lemon and a drizzle of olive oil.

Bon Appetit!