New video! The Way You Love Me – Acoustic Performance!

Sarah Sellers - The Way You Love Me (Acoustic)

I am soooo excited to share my new single with you guys on Valentine’s Day. I am absolutely in love with this track and since the origins of the song started with an acoustic guitar and vocals, I thought I’d put together an acoustic version for you guys.

I had a blast shooting this at the beautiful Majestic Theater in Dallas with the amazing Justin Goode, Steven Reeves and of course, Josh Goode on guitar. Check it out, let me know what you think in the comments below and don’t forget to download the single on Valentine’s Day!

Snackin’ with Sarah Sellers: Shrimp Potstickers

Shrimp Potstickers - Martha Stewart On tonight’s episode of American Idol the judges are headed to my favorite city, San Francisco. The food in San Fran is absolutely to die for, especially the asian cuisine. So for tonight’s recipe I decided to make one of my favorite dumpling recipes.

Head over to Yahoo Music’s Reality Rocks blog for more recipes and Idol updates.


Shrimp PotstickersMartha Stewart

Ingredients

Filling

  • 2 tablespoons cilantro
  • 1/2 pound large shrimp, shelled and deveined
  • 1 large egg white
  • 1 1/2 teaspoons chile oil, or 1 1/2 teaspoons olive oil mixed with a pinch of cayenne
  • 1 1/2 teaspoons sesame oil
  • 2 teaspoons low-sodium soy sauce
  • 1 medium carrot, grated
  • 3/4 cup finely chopped (about 2 ounces) Napa cabbage
  • 1/2 teaspoon freshly grated ginger
  • 2 small scallions, finely chopped
  • 1 tablespoon minced (about 1 small) shallot
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 package 3-inch round Chinese dumpling wrappers
  • 3 tablespoons vegetable oil

Dipping Sauce

  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice-wine vinegar
  • 1 scallion, sliced

Finely chop 1 tablespoon cilantro leaves. Set aside. Coarsely chop half of the shrimp by hand, and set aside.

Shrimp Potstickers - Martha Stewart

In the bowl of a food processor, combine remaining shrimp, egg white, chile oil, sesame oil, and soy sauce. Puree into a smooth paste.

Shrimp Potstickers - Martha Stewart

Transfer to a medium bowl, add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, scallions, shallots, salt, and pepper.

Shrimp Potstickers - Martha Stewart

Mix well.

Shrimp Potstickers - Martha Stewart

Place 1 teaspoon of filling toward the front of a dumpling wrapper. There are two methods of sealing dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening edges with water using your finger. Bring the edges together, forming a taco shape, and pinch them together only in the top center to seal. Pinch 6 small pleats (3 on either side of the sealed center point) along one thickness only of the wrapper. Seal dumpling by pressing pleated and unpleated edges tightly together, enclosing filling. Alternatively, moisten wrapper edges with water, fold in half into a crescent shape around the filling, and pinch edges tightly closed. While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.

Shrimp Potstickers - Martha Stewart

In a small serving bowl, whisk together ingredients for dipping sauce.

Shrimp Potstickers - Martha Stewart

Heat 1 1/2 tablespoons oil in a well-seasoned 11-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Arrange half of the dumplings tightly together in heated skillet, and cook until deep golden brown, shaking the pan one or two times, about 1 to 2 minutes.

Shrimp Potstickers - Martha Stewart

Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes. Reduce heat to medium, and cook until the bottoms of the dumplings are very crisp and all the water has evaporated, about 4 to 5 more minutes. Slide a spatula under dumplings to loosen them from the pan. Serve this batch of dumplings immediately or place them on a baking sheet, cover loosely with aluminum foil, and keep warm in a low oven.

Shrimp Potstickers - Martha Stewart

Wash skillet, and repeat process with remaining dumplings. Transfer to a plate, garnish with remaining cilantro leaves, and serve with dipping sauce.

Shrimp Potstickers - Martha Stewart

Bon Appétit!

Snackin’ with Sarah Sellers: Southwest Mac & Cheese Bites

Southwest Mac and Cheese Bites

I’m happy to be back as a guest blogger for Lyndsey Parker’s Reality Rocks blog during Season 13 of American Idol. For tonight’s cities I’m combining Boston’s love for Italian food with the spice of the southwest in Austin, TX.

Thanks for all the love for my Mac & Cheese Bites recipe last year. You inspired me to try another one. Make sure you let these cool before you remove them or you’ll have a pile of macaroni.


Southwest Mac & Cheese Bites

Ingredients

  • 8oz large elbow macaroni
  • 1 tsp extra virgin olive oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped red bell pepper
  • 2 tbsp butter
  • 2 tbsp flour
  • 3/4 cup milk (I used 2% but whole milk works just as well)
  • 1 cup grated white cheddar cheese
  • 1 cup grated pepper jack cheese
  • 1/4 cup parmesan
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp cumin
  • 1 tsp chile powder
  • 1 4.5 oz can chopped green chiles
  • 1 egg yolk
  • 2 tbsp panko
  • 2 chopped scallions
  • 1 small avocado, diced
  • cilantro for garnish

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.

Southwest Mac & Cheese Bites

Heat the olive oil over medium high heat in a medium sized skillet and sauté onion and bell pepper until softened. 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.

Southwest Mac & Cheese Bites

Add cheddar, pepper jack and Parmesan cheeses. Stir to melt.

Southwest Mac & Cheese Bites

Add the onion mixture, salt and next 4 ingredients through the chiles.

Southwest Mac & Cheese Bites

Stir until well combined and remove from heat.

Southwest Mac & Cheese Bites

Stir in the egg yolk.

Southwest Mac & Cheese Bites

Fill each tin with the macaroni mixture and sprinkle with the panko and scallions.

Southwest Mac & Cheese Bites

Bake for 10-15 minutes until bubbling and golden.

Southwest Mac & Cheese Bites

Remove from the oven and cool for 5-10 minutes. Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve. Top with the avocado and cilantro.

Southwest Mac & Cheese Bites

Bon Appétit!

This last weekend I had the amazing experience posing for the super talented Justin Goode as he broke in his new Burke & James Grover 8×10 view camera. I was fortunate to meet Justin and his beautiful wife Synthia at our photo shoot exactly one year ago and I’ve been hooked on his work ever since. The photo shoot took place over the entire weekend and I’m proud to say what came out of it is something truly unique! Check it out!!! 🙂

Justin Goode

About a year ago, I was surfing the Craigslist photo ads here in Dallas and up came an ad for a free 8×10 view camera.  I quickly emailed the person and within 15 minutes I received a message back.  A gentlemen was moving out of town who had an old Burke & James Grover 8×10 that he had been meaning to restore & use but had never got around to it.   He asked me if I was into large format and stated that he really wanted this camera to go to the right home.  I enthusiastically conveyed to him that I was the right person and would eventually make my way up into the world of large format.

The Burke & James Grover is a utilitarian view camera that is meant to get the job done.  It doesn’t have some of the bells & whistles that current 8×10’s have…

View original post 3,053 more words

Snackin’ with Sarah Sellers Returns January 16th!

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

Sofar Sounds & a Little Holiday Cheer!

Sofar Sounds Dallas

Merry Merry Christmas!!! It’s hard to believe another year is almost over and the holiday season is quickly passing us by. It’s been a whirlwind year and I couldn’t feel more blessed with the wonderful things 2012 brought my way. I’m looking forward to an exciting food and music filled 2013.

I’m back in my hometown of Oklahoma City for the holidays, stuffing my face with every casserole and pie under the sun. So in my brief moment of relaxation I wanted to take a few minutes to update you guys on a really cool event I was recently a part of.

Back in July I was hired to review a “secret” show in Denton by GoodBAMMSho for Sofar Sounds. It was hands down one of the coolest things I’ve experienced musically. I instantly fell in love with the idea and had to be a part of it. After months of staying in contact with the local Sofar coordinator she reached out to me to participate in their Christmas show in Dallas and of course, I was happy to oblige!

Sarah Sellers - Sofar Sounds

The host of the event was a wonderful lover of music who was one of the first supporters and people to open their home to Sofar Dallas. She had a beautiful home in Lakewood that was packed with eager music fans ready to discover new talent.

My producer Josh Goode and I performed 3 original tunes along with a special Christmas rendition of Jingle Bells (see below). Scroll to the bottom of the post for a video of our original song No Mistake, along with a link to the entire show, including all 5 acts, courtesy of livestream.

Sarah Sellers - Sofar Sounds

WFAA Channel 8 was also on hand to cover the show and I was fortunate enough to sit down with David Schechter for a brief interview and preview of my original song Go and Get Gone. Check out the full story here!

Check out this great organization and sign up on their email list to see a Sofar event in your city!

Last but not least I’m excited to announce I’ll be releasing my first single, produced and co-written with Josh Goode and Bradley Prakope of Goode Vibes Music, in January. I’ll be posting a special preview on my YouTube channel so make sure you subscribe to hear it first! I hope you have a very Merry Christmas and Happy Holiday!

In the spirit of the holidays I recorded a newly revamped version of Jingle Bells! Check it out! 🙂

No Mistake – Music & Lyrics by Sarah Sellers & Josh Goode

Sofar Sounds Dallas – #237 Worldwide – Full Performance

Photo Credits: Giovanni Gallucci & John Perry

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

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

New Video! Rihanna – Diamonds [Cover] Sarah Sellers

For all of my lovely foodies I owe you guys some food posts…and you will get them, soon. I made a delicious batch of Beef Veggie Soup last week that I must share with everyone and of course, my State Fair of Texas adventure was thoroughly documented.

In the meantime, I recorded a new video this weekend so check it out and let me know what you think in the comment box below.

The House of Blues & 2012 Dallas Observer Music Awards!

The last few weeks have been a beautiful whirlwind of amazing experiences that I wanted to share with my blog family.  Last Saturday myself and 5 amazing musicians opened for Grammy Award winner and R&B singer Monica at the House of Blues Dallas. I still can’t believe how everything worked out and my biggest lesson to share is PROMOTE PROMOTE PROMOTE!

Whether you’re an aspiring musician, chef, writer, etc put yourself out there because you never know who’s paying attention. Thanks to social media I attracted the attention of Ascential Events who produced the Monica show. Great night, great crowd…I can’t wait to do it again!

Sarah Sellers – House of Blues [New Music Sampler]

Check out some pics from the show and read the review HERE!

To top off the week I found out I was nominated for a Dallas Observer Music Award in the Best Female Vocalist category. Just to be nominated is such an amazing feeling, especially when my name is listed below one of my favorite artists, Sarah Jaffe.

So I’m asking you, my dear blog friends, to help me out and vote for me for this year’s awards! I’ll be bringing the band back together on November 10th to perform during the local showcase here in Dallas. If you’re in the area stay tuned for more details.

You can vote once a day up until the awards ceremony at the House of Blues Dallas on November 13th. You don’t have to fill out the entire ballot (but feel free to check out all of the amazing artist that are nominated), just scroll down to 30 and place your vote! Thank you guys so much for your amazing support!! The adventure is just beginning.

VOTE HERE!!!

House of Blues Photo Credits: Ascential Events & Jon Draper Productions for GoodBAMMSho

Basil Fruit Tarts with Creamy Yogurt

For most of my life I’ve loved summer. What’s not to like? Long days, ice cream, warm nights on the lake, fresh fruit, swimming pools….then I moved to Texas. Don’t get me wrong, I love the Lone Star State, but damn it’s hot. Thank god this summer hasn’t been remotely as excruciating as the last, in fact, it’s reminded me of all the reasons I love summer.

Basil is one of my favorite herbs to grow. It’s super easy and produces an abundance of fresh basil the entire spring and summer season. So  when the heat started to pick up I wanted to put some of the beautiful leaves to use before the sun burned them all up. Oh and lets not forgot all of the amazing fresh fruit on hand!

I made two versions of the tarts, one with yogurt and one without, but for the sake of this post I’m sticking with the yogurt tarts…delish!

Ingredients

Simple Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tsp fresh lime juice
  • 1 sprig basil (5-6 leaves)

Tarts

  • 8 tart shells
  • 1/2 cup light n’ fit vanilla yogurt
  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • 1/2 cup kiwi, quartered
  • 1/2 cup strawberries, quartered
  • 16 small basil leaves for garnish

Preheat oven to 375 degrees.

In a small saucepan heat the water and sugar over medium heat until the sugar is dissolved. Remove from the heat and stir in the lime juice and basil. Let the simple syrup rest until cooled and the basil has infused into the liquid. Strain into a small bowl and set aside.

Pierce the tart shells with a fork on the bottom and sides of the tart shells to prevent puckering. Bake until lightly golden brown, 8-10 minutes. Remove from the oven and cool.

Remove the shells from the tins and spoon one tablespoon of yogurt into each shell. Fill with the fruit and drizzle with the simple syrup. Top with two sprigs of basil.

**Side note: you could also mix all of the fruit together in a large bowl with the simple syrup then fill the tart shells.

Bon Appetit!

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