Snackin’ with Sarah Sellers: Barbeque Steak Sliders

May 17, 2012 By Sarah Goode in Recipe Experimentation, Snackin' with Sarah Sellers Tags: American Idol, food, Lyndsey Parker, Reality Rocks, recipes, Red Cabbage Slaw, Steak Sliders, Yahoo! Music Leave a comment

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

May 16, 2012 By Sarah Goode in Recipe Experimentation, Snackin' with Sarah Sellers Tags: American Idol, Cheese Bites, food, Lyndsey Parker, Queso Bites, Reality Rocks, recipes, tex-mex, Yahoo! Music 3 Comments

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

May 10, 2012 By Sarah Goode in Recipe Experimentation, Snackin' with Sarah Sellers Tags: American Idol, Balsamic Vinegar Sauce, food, Healthy Recipes, Lyndsey Parker, Reality Rocks, recipes, Veggie Skewers 4 Comments

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!

Snackin’ with Sarah Sellers: Avocado Tortilla Roll-Ups

May 9, 2012 By Sarah Goode in Recipe Experimentation, Snackin' with Sarah Sellers Tags: American Idol, Avocado, California Cuisine, food, Lyndsey Parker, Reality Rocks, recipes, Tortilla Roll-Ups 2 Comments

The top 4 are singing songs from the Golden State tonight on American Idol so I thought I would do something easy and healthy(ish). After last week’s culinary brit invasion I needed something simple and quick. When I think California I think about the beach, beautiful people, and keeping your waste line in check. So what better snack is there then some creamy avocado wrapped in a whole wheat flour tortilla. Of course I had to add some cheese and sour cream to make it that much better (I told you healthyish)!

There’s only a few weeks left until the finale but you can still check out my recipes on Yahoo Music’s own, Lyndsey Parker, and her Reality Rocks blog! Okay, sales pitch over, make this shiz…it’s super tasty!

Check out tonight’s recipe feature HERE!

Ingredients

1 large avocado
1/4 cup light sour cream
1/2 lime, juiced
1/4 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp chile powder
1 tsp jalapeno, finely chopped
6 whole wheat tortillas, or 3 super sized tortillas
1 cup colby cheddar cheese blend, shredded
1/2 cup loosely packed cilantro, rough chop
Cholula chili garlic hot sauce

Make sure you get some perfectly ripe avocados.

In a large bowl mix together the avocado and next 5 ingredients, through the chile powder.

Add the jalapeno.

Mix until smooth.

Smear the avocado mixture onto the tortilla leaving a small border.

Sprinkle with the cheese.

Sprinkle with the cilantro.

Drizzle with the hot sauce.

Roll the tortilla up.

Repeat with the remaining 5 tortillas. Place in the fridge until ready to serve.

Cut the chilled tortilla rolls with a serrated knife into 1″ pin-rolls.

Bon Appétit!

Everything but the Kitchen Sink Stir-Fry

May 6, 2012 By Sarah Goode in Recipe Experimentation Tags: Asian Chicken Stir-Fry, food, Healthy Recipes, Quick and Easy Recipes, recipes, Veggie Stir Fry 2 Comments

I am terrible about reusing left over ingredients. I usually run by the store on my way home from work, mistake number one, so I don’t have a chance to glance over what I’ve got sitting in my fridge. So inevitably I end up throwing away loads of produce every month. I would hate to see what that equals out to monetarily.

So after last week’s Fish and Chips Redux I challenged myself to utilize what I already had in the fridge. With a ton of veggies left over from a few other recipes I thought a stir-fry would be the perfect choice. Hence, the name, Everything but the Kitchen Sink. I literally grabbed everything I had, chopped it up and threw it in a wok.

I wasn’t planning on documenting this recipe so the measurements and photos are a bit sparse. The point is, you can take whatever you have leftover and make a perfectly easy and healthy week night meal.

Asian Chicken Stir-Fry

Ingredients

2 tbsp canola oil
1 pound boneless skinless chicken breasts, cut into strips
salt and pepper
dash of cayenne pepper
1/2 yellow onion, thinly sliced
1/2 green bell pepper, thinly sliced
1 mini red and yellow bell pepper, thinly sliced
1″ piece fresh ginger, peeled and thinly sliced
1 large garlic clove, thinly sliced
2 carrots, thinly sliced
1/4 head green cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
salt and pepper
1/2 cup low sodium soy sauce
1.5 tbsp hoisin sauce

Heat the oil in a large wok over high heat. Season the chicken with the salt, pepper, and cayenne and saute until almost cooked through. Remove and set aside.

Add the onions and next 5 ingredients through the carrots. Saute until veggies are softened but with a bite.

Add the cabbage and saute until wilted. Season with salt and pepper.

In a small bowl whisk together the soy sauce and hoisin. Add the chicken and sauce and heat through. Serve with a side of basmati rice.

Bon Appetit!

Check out my beautiful Lilies! Spring is quickly leaving us here in Texas so I’m buying up all the gorgeous flowers I can get!

Cinco de Mayo: A Few of My Favorite Things

May 5, 2012 By Sarah Goode in Heaven to My Taste buds Tags: Best Mexican Food, Cinco de Mayo, Dallas, food, mexican food, recipes 3 Comments

For all you history buffs out there Cinco de Mayo is a celebration of the “The Day of the Battle of Puebla” and an opportunity to celebrate the pride and freedom of the Hispanic population. Contrary to popular belief it is not Mexico’s Independence Day which is actually celebrated in September. [Thank you Wikipedia for those nuggets of information.]

For me, Cinco de Mayo means a day to celebrate two of my favorite things, Mexican Food and Margaritas, or for anyone…another excuse to spend Saturday afternoon drinking the day away on your favorite patio.

So for today’s post I thought I’d break down what makes Mexican food so amazing. Let’s get to it.

Flavors: I wouldn’t consider myself a Mexican food connoisseur, but merely an obsessed fan of the flavors that make the popular cuisine a favorite down in the south, particularly Texas. The onions, garlic, spices, peppers…it’s a flavor explosion in every bite! Now when I’m talking about Mexican food I’m referring to Tex-Mex. I’ve had my share of “authentic” Mexican cuisine, but not enough to consider myself any kind of an expert.

Authentic Mexican Food vs. Tex-Mex: It’s been my experience that the most differentiating factor in Tex-Mex is our love for cheddar cheese and sour cream. Rarely do I find oodles of cheesy and creamy goodness in authentic Mexican fare. Another difference is our use of meat and chicken as opposed to seafood. Now I’m not saying you won’t find meat and seafood in authentic dishes, you certainly do, but I’ve found a lot more seafood when I’ve eaten Mexican food outside of Texas. Oh and cactus! I’ve never tried it and don’t ever see it on Dallas menus, but I would love to try the prickly treat.

So getting back to the flavors that make my mouth water at every plate of steaming fajitas or spicy salsa, I have to give credit to the mighty pepper! I’m a heat freak. One of those people that will make themselves sweat and practically miserable just to get that rush of heat. A daredevil of sorts…in a culinary sense. So what are my favs…lets jump ahead shall we.

Peppers: Jalapenos, Serrano Chiles, spicy Habanero’s…I love them all. The more heat packed into that gorgeous colorful flesh the better. When I’m cooking Mexican food at home these are my go to peppers along with my new fav, the delicious and sweet Red Bell Pepper.

Red Bell Pepper – the mildest of the four these lovely peppers omit a beautiful sweet flavor whether cooked or uncooked. Whether you’re roasting and stuffing it or simply julienne it for a salad, this versatile pepper is a kitchen staple all year long.

Jalapenos – this chile will give you a much stronger kick then the mild bell pepper, but it’s punch isn’t harsh enough to burn out even the most sensitive heat seeker. Roast it up, saute it with your fajitas, or just bite into it like a pickle – whenever I need my heat fix this is my go to pepper.

Serrano Chiles – I turn to these thin and long ladies for my spicy fire roasted salsa because they offer a bit more kick then their jalapeno brothers, but not quite the hit as a habanero. If I’m making the salsa for myself then I’ll do a mix of serrano, jalapeno, and habanero…apparently I like my mouth to be set on fire!

Habanero – a quick tip: the smaller the pepper, the hotter it will be. Habanero’s aren’t the spiciest peppers, but they definitely rank high on the Scoville Scale. They’re perfect if you want to add a hit of spice that settles warmly in the back of your throat with every bite. Damn I’m getting hungry!

Spices: And now for my favorite part, the spices. Cumin and Chile Powder are the stand-out spices that complete a tasty Mexican dish. Cumin is such a versatile spice. Another popular spice in Indian cuisine, it provides a warmth and flavor element that is truly unique.

I can’t dismiss the most predominant flavor in Mexican food, cilantro. Again, a very versatile herb found in Mexican and Indian dishes, this earthly beauty brightens up any dish whether it’s swimming in a sea of spicy peppers, oil popping in a fajita dish, or the sinfully lard filled refried bean, you can’t go wrong with Cilantro. Side note: I’ve met a few people that despise the leafy green…I don’t understand you.

Recipes: If you follow Sarah’s Musical Kitchen then you are well aware of my obsession with Mexican food. Here are 5 of my favorite blog recipes to date:

Flautas with Adobo Chile Crema

Taco Packets with Avocado Crema

Grilled Avocado with Black Bean Corn Salsa

Spicy Fire Roasted Salsa

Weight Watchers Healthy Beef and Bean Tacos

Restaurants: Back in 2010 I wrote a post about my Top 10 Mexican Food Restaurants in the DFW area. For the most part my list has stayed true, with a few minor changes. Instead of creating another top 10 here’s what I consider the key to a stellar Mexican food joint!

Chips & Salsa: If a restaurant doesn’t have good chips and salsa I won’t be coming back. My favorite thing about going out to eat Mexican food is indulging on the salty and spicy goodness of fried corn and spicy pureed tomatoes. Mi Cocina still holds the torch for best chips and salsa in my book. The chips are the perfect level of thickness and are always served hot and fresh and the salsa steels the show in my opinion. You can still taste the tomato goodness but feel the fiery punch of the peppers. Mi Cocina gets a bad rap for not being “authentic” enough, but compare this salsa next to anyone else in the DFW area and I think it’s no contest!

Tacos: If you would have told me 5 years ago that the best tacos in town were out of a truck stop/gas station, I would have questioned your cleanliness and mocked your culinary prowess. Okay maybe I wouldn’t have taken it that far…the point is, I’m a LOT more opened minded these days. So after all the buzz around DFW’s “Best Taco Spot” I had to drop in and give it a try.

Greasy, flavorful, and small enough to inhale at least 4 in a setting, Fuel City Tacos undoubtedly are the best “street-style” tacos I’ve had! These little tacos topped with onions and cilantro aren’t fussy, aren’t trying to be the most creative tacos in the city, they just revel in their simplicity and amazing flavor!

Try them, love them….and bring plenty of cash because you’ll definitely go back for seconds!

Fajitas: If you want a combination of chicken, beef, and lobster…yes that’s right, lobster, then you have to try the Cadillac Platter from Uncle Julio’s. It’s a bit pricier then most fajita platters but it feeds two easily and the flavor’s are off the charts. Before you stuff your flour tortillas take a heaping fork of chicken, beef, and lobster then dip it in the warm drawn butter…HEAVEN!

Queso: I love discovering new hole in the wall joints, especially when I discover they serve the best queso in Dallas. Apparently queso dip isn’t very wide spread outside of Texas and Oklahoma so let me break it down for you. It’s creamy white or yellow cheese sauteed with a mix of onions and tomatoes and often served with taco meat, sour cream and guacamole. Holy Frijoles keeps it simple yet I walk away wondering everytime…what the hell do they put in their queso. It’s meaty and flavorful, yet there’s no meat in the cheese and it looks relatively simple. It’s perfection actually, and no words will do it the justice it deserves.

Margarita: This is a hot topic and one I’m sure people will disagree with me on. To me the best Margarita in Dallas is the Mambo Taxi at Taco Diner. There’s a reason there’s a 3 drink limit…they will knock you off your bar stool. The blend of frozen rita and fruity sangria is the perfect thirst quencher in the Texas heat. I’m warning you though, you might think you’re okay and demand another round, but trust me…pace yourself…you’ll thank yourself in the morning.

So Happy Cinco de Mayo everyone. If you’re still with me after my outrageously long post, you rock. I’m heading out to wet my whistle with some sizzling fajitas and tangy margaritas before I go see the amazing Sarah Jaffe at the Granada Theater.

What are you Cinco de Mayo plans? Let me know in the comment field below!

Photo Credits: Plastic Jungle Blog, Mom’s Kitchen Handbook, That Foodie Girl

Snackin’ with Sarah Sellers: Fish Bites with French Fries & Summer Slaw

May 3, 2012 By Sarah Goode in Recipe Experimentation, Snackin' with Sarah Sellers Tags: American Idol, British Food, Fish and Chips, food, Lyndsey Parker, Reality Rocks, recipes, Summer Slaw 3 Comments

Last night was 60’s/Britpop night for the remaining 5 contestants on American Idol so I decided to cook up a hodgepodge of traditional pub grub (think Bangers and Mash and Shepards Pie), for Lyndsey Parker’s Reality Rocks blog. I’m keeping the English theme going for tonight’s recipe with a take on (in my opinion) the most popular dish to come from across the pond.

One of the fondest memories of my trip to England when I was a kid was sitting on a park bench with a grease soaked newspaper, filled with crispy cod and beautifully fried chips (french fries to us here in the states). That moment I now blame for my obsession with deep fried potatoes, flaky white fish and tangy fried fish dips – i.e. tartar sauce, malt vinegar and of course, cocktail sauce.

So tonight, I’m busting out the Canola Oil and filling up the dutch oven. Time to fry some sh**!!

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

Ingredients

Slaw

1/4 head red cabbage (around 1 cup), thinly sliced
1/4 head green cabbage (around 1 cup), thinly sliced
1/4 cup cilantro, chopped
1 mini red bell pepper, thinly sliced
1 mini yellow bell pepper, thinly sliced
1 mini orange bell pepper, thinly sliced
1 avocado, sliced
1 tsp kosher salt and pepper
Zest of 1 lemon
Juice of 1 lemon
2.5 tbsp extra virgin olive oil
pinch of sugar

Fish and Fries

1 12oz can shiner bock
2 cups flour
1 tbsp old bay seasoning
canola oil for frying
2 russet potatoes, cut into steak fries
1 pd cod, cut into 1/2 inch chunks
kosher salt and pepper
cocktail sauce for dipping

Preheat oven to 225 degrees.

Soak the cut potatoes in a large bowl of cold water.

To make the slaw combine the red cabbage and the next 8 ingredients, through the lemon zest, in a large bowl.

In a small bowl whisk together the lemon juice, olive oil and dash of sugar. Season with a dash of salt and pepper.

Pour over the slaw mixture and mix until well combined.

Taste and adjust seasoning accordingly. Keep in the refrigerator until ready to serve.

In a large bowl whisk the shiner bock, 1.5 cups of the flour and the old bay until smooth.

The batter shouldn’t be too runny, but make sure it’s not too heavy for the fish.

Chill in the fridge until ready to use.

Fill a large dutch oven with the canola oil around 2 inches from the bottom (roughly 3 cups). Using a candy thermometer heat the oil to 375 degrees. Drain the potatoes and make sure to thoroughly dry them. Fry the potatoes in badges.

Fry until golden brown.

Remove from the oil and place on a cooking sheet lined with paper towels. Season with salt and pepper.

Keep warm in the oven.

Season the remaining 1/2 cup of flour with salt and pepper. Working in batches dip the fish in the beer batter, shaking off any access batter.

Dredge in the flour.

Drop in the hot oil (using a slotted scoop) and fry until golden brown.

Put the fish on a paper towel to drain access oil.

To serve make little cones out of parchment paper and place in highball glasses. Fill with the slaw, a few french fries and 4-5 nuggets of fish.

The perfect bite: a giant fork, some slaw, a piece of fish, and dip it into your favorite cocktail sauce!

Bon Appétit!

Snackin’ with Sarah Sellers: Bangers and Mash Mini Pies

May 2, 2012 By Sarah Goode in Recipe Experimentation, Snackin' with Sarah Sellers Tags: American Idol, Bangers and Mash, food, Lyndsey Parker, Mini Pies, recipes, Shepards Pie 4 Comments

First things first, I GOT A NEW CAMERA!!!! Now does this mean I know how to operate said camera, not really. It means me and a few glasses of Pinot are going to tackle the inch thick manual this weekend. It’s a gorgeous Canon T3i Rebel with a Speedlite flash and zoom lens. I’ve been using my mom’s Nikon which is WAY more technical but I was just starting to understand some of the main settings. So bare with me on the photos, I’ll get the hang of it pretty soon [fingers crossed]!

This week on Idol the remaining 5 contestants are tackling British tunes so I’m sticking to some traditional English fare for Lyndsey Parker’s Reality Rocks Blog post. Tonight’s recipe is a bit more time consuming then a normal snack, but I promise you your taste buds will thank you.

Check out tonight’s recipe feature on Yahoo! Music HERE!

Ingredients

12 pies plus extra

Mash Potatoes

4 yukon gold potatoes (around 1.25 pd), peeled and diced
1 tbsp butter
1 tsp garlic powder
1/4 cup low fat milk
salt and pepper

Pies

1 tbsp extra virgin olive oil
1 pd hot (or mild) italian sausage, ground
1/2 yellow onion, finely diced
2 carrots, thinly sliced
1 garlic clove, minced
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
2.5 tbsp flour
1/2 cup beef broth
1/2 cup frozen peas
2 pieces pie crust, room temperature
1/3 cup French’s fried onion strings

Preheat the oven to 425 degrees.

In a medium sauce pan cover the potatoes with water.

Heat over high, covered, until the water comes to a boil. Uncover and cook until the potatoes are fork tender.

While the potatoes are boiling, in a large dutch oven, heat the olive oil over medium high and add the sausage. Crumbling with a wooden spoon saute until no longer pink.

Add the onion and next 4 ingredients, through the rosemary, and cook until the veggies are soft.

Add the flour and cook for one minute until the meat starts to slightly stick together.

Add the beef broth and simmer for 6-8 minutes.

While the meat is simmering, using a 4-inch cutter, cut 4-inch circles into the dough.

Roll out any scraps to make 12 circles. Spray a muffin tin with cooking spray and press the dough into each muffin cup, covering the bottom and sides.

Poke the bottoms with a fork to avoid bubbling.

Bake in the oven until nice and golden brown, around 10 minutes. Remove and set aside. Once they are cool enough to handle gentle pop them out with a knife.

Drain the potatoes and return to the warm pot for a few minutes to remove any access liquid. Stir in the butter, garlic powder and milk.

Mash with a potato masher and season with salt and pepper to taste.

Add the green peas to the sausage mixture and cook for 2-3 minutes. Remove from the heat.

Layer each mini pie with a dollop of mash potatoes.

Top with the sausage mixture then add the fried onion strings.

Use any leftover sausage for some yummy pasta the next night!

Bon Appétit!

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

April 26, 2012 By Sarah Goode in Recipe Experimentation, Snackin' with Sarah Sellers Tags: American Idol, Champagne, food, Goat Cheese, Lyndsey Parker, Prosciutto Grissini's, Reality Rocks, recipes, Yahoo! Music 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 Sarah Goode in Recipe Experimentation, Snackin' with Sarah Sellers Tags: American Idol, food, Freddie Mercury, Indian Kebabs, Lyndsey Parker, Masala Sauce, recipes, Snackin with Sarah Sellers 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.