New Single Release & Snackin’ 2014

Sarah Sellers "The Way You Love Me"“THE WAY YOU LOVE ME” – COMING 2-14-14

Happy 2014 everyone! I’ve been a bit absent on my blog lately but for good reason. Music has been so good to me over the last year and I can’t wait to finally share my new single, The Way You Love Me, on Valentine’s Day.

Make sure you subscribe to my YouTube Channel. Over the next few weeks I’ll be posting an acoustic version of The Way You Love Me, followed by the official music video in February.

It’s also that time of year again for Snackin’ with Sarah Sellers. Yahoo’s Lyndsey Parker has asked me to join her again during Season 13 of American Idol. So make sure you follow my blog so you don’t miss out on this year’s recipes!

Here’s a sneak peek at what’s been going on with me:

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Snackin’ with Sarah Sellers: Cheese Crusted Spinach & Mushroom Quesadillas

Cheese Crusted Spinach & Mushroom Quesadillas

Mmmmmmm quesadillas! Nothing says comfort quite like toasted tortillas filled with gooey cheese, meat and veggies. So for tonight’s homecoming episode of American Idol I thought I make them extra homey with my cheese crusted quesadillas!

I stumbled across this idea online and honestly have never thought about sprinkling cheese on top of a quesadilla and dayyyyum…they turned out super tasty! The creamy avocado mixed in with the cheese, chicken and veggies turned out to be quite the delicious combo.

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

Happy Eating!


Cheese Crusted Spinach & Mushroom Quesadillas

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 8 oz sliced cremini mushrooms
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp chile powder
  • 1 minced garlic clove
  • 2 cups fresh spinach
  • 1/2 cup sliced rotisserie chicken breast
  • whole wheat tortillas
  • 4 oz shredded monterey jack cheese
  • 1 sliced avocado
  • 1 diced roma tomato

Cheese Crusted Spinach & Mushroom Quesadillas

Heat the oil in a large cast iron skillet over medium high heat and sauté the onion and bell pepper until softened.

Cheese Crusted Spinach & Mushroom Quesadillas

Add the mushrooms, salt, pepper, oregano, cumin and chile powder and sauté until the mushrooms have turned a deep golden brown.

Cheese Crusted Spinach & Mushroom Quesadillas

Add the garlic and spinach and sauté until wilted. Remove from the heat.

Cheese Crusted Spinach & Mushroom Quesadillas

Wipe the pan clean and reduce the heat to medium.

Cheese Crusted Spinach & Mushroom Quesadillas

Place a few tablespoons of cheese on half of a tortilla and top with a few heaping tablespoons of the chicken mixture. Top with a tablespoon of tomato and a few avocado slices. Fold the other half over and lightly press.

Cheese Crusted Spinach & Mushroom Quesadillas

Heat the quesadilla on one side for 2-3 minutes until warm. Flip over and sprinkle with the mozzarella. Flip back over to melt the cheese, forming a thin cheesy crust, and repeat on the opposite side.

Cheese Crusted Spinach & Mushroom Quesadillas

Let the quesadillas slightly cool then cut with a serrated knife.

Cheese Crusted Spinach & Mushroom Quesadillas

Serve with your favorite salsa!

Bon Appétit! 

Snackin’ with Sarah Sellers: Prosciutto Wrapped Asparagus with Lemon-Dill Dipping Sauce

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Prosciutto wrapped asparagus is one of my favorite appetizers so I thought I’d mix it up a bit and serve it with a zesty dipping sauce.

It really doesn’t get much easier than this. Season the asparagus, wrap it up, pop it under the broiler and you have a delicious appetizer in under 20 minutes! The lemon dill sauce is one of my favorite Paula Dean recipes and tastes AMAZING with her crab cakes!

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

Happy Eating!


Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Ingredients

Asparagus

  • 1 bunch asparagus
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp balsamic vinegar
  • 1 package prosciutto

Lemon Dill Sauce

  • 1/2 cup mayonnaise
  • 1/8 cup buttermilk
  • 1 tbsp fresh dill, chopped
  • 1/2 tbsp fresh parsley, chopped
  • 1/2 tbsp grated lemon zest
  • 1 tsp fresh lemon juice
  • 1 small garlic clove, mince

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

To make the asparagus snap off the ends and toss the spears with the salt, pepper, garlic powder, olive oil and balsamic vinegar on a large baking sheet.

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Combine three spears and wrap with a piece of the prosciutto.

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Broil on low until the asparagus is cook through but still slightly crisp.

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

While the asparagus are baking mix the mayonnaise and remaining 6 ingredients in a medium bowl until well combined. Serve with the asparagus.

Prosciutto Wrapped Asparagus with Lemon Dill Dipping Sauce

Bon Appétit! 

Snackin’ with Sarah Sellers: Deviled-Egg Crostinis

Deviled-Egg Crostinis

Tonight’s Idol theme is “Then & Now” so I decided to put a new spin on a classic recipe.

I love deviled-eggs. Pretty much anything egg related satiates my appetite and these turned out absolutely delicious! I forgot to sprinkle the finished product with paprika but I didn’t miss it at all. If you end up with a lot of extra egg mixture it would be delicious as an egg salad sandwich the next day!

Check out tonight’s recipe on Yahoo! Music’s Reality Rock’s Blog!


Deviled-Egg Crostinis

Ingredients

  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1/2 tbsp yellow mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp chives, diced
  • 1 tbsp diced pimentos
  • crostinis

Place the eggs in a medium sized pot and cover with water. Bring to a rolling boil then cover and remove from the heat. Let sit for 15 minutes. Drain and rinse with cold water to cool. Lightly shake the pot to crack the shells.

Deviled-Egg Crostinis

Peel and slice in half.

Deviled-Egg Crostinis

Place the yolks and half the egg whites in a food processor. Dice and reserve the remaining egg whites.

Deviled-Egg Crostinis

Add the mayonnaise, yellow mustard, salt, pepper and 1 tablespoon of chives to the food processor.

Deviled-Egg Crostinis

Blend until smooth.

Deviled-Egg Crostinis

In a medium sized bowl mix the egg mixture and remaining egg whites. Taste and adjust seasoning accordingly.

Place a heaping tablespoon of the egg mixture on top of each crostini and garnish with the remaining chives and pimentos.

Bon Appétit! 

Snackin’ with Sarah Sellers: Mini Bunless Turkey Burgers

Mini Bunless Turkey Burgers

Tonight the final 4 contestants on American Idol are singing one hit wonders so I decided to experiment with some of this year’s hottest food fads.

The Atkins Diet has spawned a plethora of all meat food crazes and now every burger joint offers the anti-burger…a bunless mound of meat.

So for tonight’s Snackin’ with Sarah Sellers I’m going with a delicious southwestern seasoned turkey burger on soft and creamy butter lettuce.

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

Happy Eating!


Mini Bunless Turkey Burgers 

Ingredients

  • 20 oz package lean ground turkey
  • 2 tbsp yellow onion, diced
  • 2 tbsp red bell pepper, diced (plus some for garnishing)
  • 2 garlic cloves, minced
  • 1 tbsp chile powder
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup mayonnaise
  • 1 tsp chile in adobo, seeds removed
  • 1/4 tsp adobo sauce
  • 1 head butter lettuce
  • 1/2 avocado, large dice
  • 2 tbsp red onion, large dice
  • 1 tbsp cilantro, chopped

Mini Bunless Turkey Burgers

Combine the turkey and next 8 ingredients, through the black pepper, in a large bowl and mix until well combined.

Mini Bunless Turkey Burgers

Score meat into 8 even sections.

Mini Bunless Turkey Burgers

Form into 8 small patties.

Mini Bunless Turkey Burgers

Heat a grill top or outdoor grill over medium high heat.

Mini Bunless Turkey Burgers

 

Grill 5-6 minutes on each side until cooked through.

Mini Bunless Turkey Burgers

While the meat is cooking combine the mayonnaise, chile and adobo sauce in a small bowl and mix until well combined.

Top a piece of butter lettuce with a turkey burger plus a tablespoon of the mayonnaise. Top with the red onion, avocado, red bell pepper and sprinkle with the cilantro.

Bon Appétit!  

 

 

Snackin’ with Sarah Sellers: Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms

Stuffed mushrooms are probably one of my favorite appetizers. What’s not to love? Meaty cremini mushrooms filled with cheese, veggies, meat…whatever you’re feeling that day.

I decided to go with an all veggie mushroom today and these were really simple to make. My only note is make sure you taste the spinach mixture after you’ve added the veggies. You want it to be nice and flavorful!

Check out Snackin’ with Sarah Sellers on Yahoo! Music’s Reality Rocks Blog!

Happy Eating!


Spinach Stuffed Mushrooms

Ingredients

  • 24 cremini mushrooms, stems removed and reserved
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1/2 cup yellow onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp parsley, chopped
  • 1 large garlic clove
  • 1/4 cup panko bread crumbs
  • 8oz container frozen spinach
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup parmesan, shredded
  • 1/4 tsp crushed red pepper

Preheat oven to 375 degrees.

Spinach Stuffed Mushrooms

Rinse the mushrooms in cold water and place on a large baking sheet.

Spinach Stuffed Mushrooms

Chop the stems.

Spinach Stuffed Mushrooms

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

Spinach Stuffed Mushrooms

Add the mushroom stems, salt, pepper, parsley and garlic and sauté for 3-4 more minutes.

Spinach Stuffed Mushrooms

Add the panko and lightly toast.

Spinach Stuffed Mushrooms

Remove from the heat and cool.

Spinach Stuffed Mushrooms

In a large bowl mix together the spinach, mozzarella and parmesan.

Spinach Stuffed Mushrooms

Add the onion mixture and red pepper and mix until well combined. Taste and adjust seasoning accordingly.

Spinach Stuffed Mushrooms

Spoon a heaping teaspoon of the mixture into each mushroom and bake 20-25 minutes until the cheese is melted and golden. In the last 5 minutes broil to help it turn golden on top.

Bon Appétit! 

Snackin’ with Sarah Sellers: Goat Cheese-Stuffed Cherry Tomatoes

Goat Cheese-Stuffed Cherry Tomatoes

The girls are taking over American Idol this week so I decided to make feminine finger food for Lyndsey Parker and her Reality Rocks blog.

I searched everywhere for cherry tomatoes and had no luck so I used these beautiful orange plum tomatoes instead and they worked just as well. The goat cheese adds an extra punch and the drizzle of balsamic vinegar balances out the flavors perfectly.

Give it a try!! These would be perfect for a wedding or baby shower.

Happy Eating!


Goat Cheese Stuffed Cherry Tomatoes

Ingredients

  • 14 cherry tomatoes (plum works as well)
  • 4 oz goat cheese
  • 2 tbsp basil, chiffonade
  • pinch of kosher salt
  • pinch of cracked black pepper
  • 1 tbsp balsamic vinegar

Goat Cheese-Stuffed Cherry Tomatoes

Cut a small sliver off the bottom of the tomatoes so they stand on their own, then slice the tops and remove the seeds. Turn upside down on a paper towel and drain for 10-15 minutes.

Goat Cheese-Stuffed Cherry Tomatoes

Mix the cheese, 1 tablespoon of the basil, salt and pepper in a small bowl.

Goat Cheese-Stuffed Cherry Tomatoes

Spoon a teaspoon or so of the mixture into each tomato.

Goat Cheese-Stuffed Cherry Tomatoes

Lightly drizzle with the balsamic vinegar and top with a few slivers of chiffonade.  Serve immediately or keep in the refrigerator until ready to serve.

Bon Appétit! 

Snackin’ with Sarah Sellers: Mini White Pizzas

Mini White Pizzas

This is the week kids!!! SXSW is finally upon us and that only means one thing…my birthday weekend will be filled with music, music and more music!!! Hands down my favorite weekend of the year, I’ll be heading to Austin for the festivities in less than two days.

I’ll be sure to post tons of pics, interviews and reviews of my favorite bands but in the meantime check out these delicious snack pizzas I made for Yahoo! Music blogger Lyndsey Parker and her Reality Rocks blog!

I thought I would experiment with the crust and make little mini pizzas and they turned out beautifully. These would be perfect for a small get together or for just a quick snack to have around the house. I was hesitant to bake them with the arugula on top so I just added it at the end for around 5 minutes. The texture turned out just right, adding just the right crisp to every bite!

Is anyone heading the Austin this week/weekend? Who are you looking forward to seeing the most?

Happy Eating!


Mini White Pizzas

Ingredients

  • 1 container thin crust pizza dough
  • 1 tbsp extra virgin olive oil
  • 1 tsp red pepper
  • 2 sprigs rosemary
  • 1 tsp kosher salt
  • 1 cup Italian 4 cheese blend
  • 1/2 cup yellow onion, thinly sliced
  • 4 oz cremini mushrooms, thinly sliced
  • 1 cup baby arugula

Preheat oven to 400 degrees.

Mini White Pizzas

Spread the pizza dough on a greased cookie sheet and poke all over with a fork. Brush with the olive oil and sprinkle with the red pepper. Using kitchen shears roughly cut the rosemary over the dough. Prebake for 5 minutes.

Mini White Pizzas

Remove from the oven. Using a 3.5 inch dough cutter cut 12 circles. Discard the excess dough. Top each mini pizza with the cheese, onion and mushrooms. Bake for 10 minutes until cheese starts to melt.

Mini White Pizzas

Remove from the oven and top with the arugula. Continue to bake until the crust is a deep golden brown, around 10-15 minutes.

Bon Appétit! 

Snackin’ with Sarah Sellers: Guacamole Dumplings

Guacamole Dumplings

The Texas State Fair is a magical place. Only there can you find anything you could possibly imagine deep fried. I typically stay away from fried food but when that wonderful time of year rolls around I go into complete food junkie mode.

All season long for American Idol I’m cooking up themed recipes for Yahoo! Music Lyndsey Parker and her Reality Rocks Blog! This week the contestants are still in Vegas so I took some inspiration from my favorite Sin City chef, Bobby Flay.

I bought way too many avocados this week and didn’t want any of them to go to waste so when I was thinking of appetizer ideas I decided to take a que from my favorite state fair snack, Fried Guacamole.

I love how the texture of the wonton wrappers kept the dumplings light, crispy and full of flavor! You have to give these a try, you won’t be able to eat just one!

Happy Eating!


Guacamole Dumplings

Ingredients

    • 2 large avocados
    • 2 tbsp red onion, minced
    • 1 tbsp cilantro, minced
    • 1 garlic clove, minced
    • 1 tsp lime juice
    • 1/2 tsp chili powder
    • 1/2 tsp cumin
    • 1/4 tsp kosher salt
    • 1/4 tsp cracked black pepper
    • 1 cup rotisserie chicken breast, diced
    • 1 oz queso fresco
    • 1 egg
    • wonton wrappers
    • 2 cups canola oil
    • salsa

In a large bowl mix together the avocados and next 8 ingredients, through the pepper, until smooth. Taste and adjust seasoning accordingly.

Guacamole Dumplings

Add the diced rotisserie chicken.

Guacamole Dumplings

And crumbled queso fresco.

Guacamole Dumplings

Take a wonton wrapper and brush the edges with the egg wash. Place a tablespoon of the guacamole in the center of the wonton.

Guacamole Dumblings

Starting from the middle pull the edges of the wonton wrapper over the guacamole and pinch to seal.

Guacamole Dumplings

Making little packets.

Guacamole Dumplings

Heat the oil in a large dutch oven over high heat. Fry the dumblings until golden brown.

Guacamole Dumplings

Remove and place on a paper towel to soak up the excess oil.

Serve with your favorite salsa. Check out my Fire Roasted Salsa recipe!

Bon Appétit! 

Snackin’ with Sarah Sellers: Black Bean Bruschetta

Black Bean Bruschetta

There’s nothing more relaxing then Sunday afternoon, especially after the insane week I just had. The husband and I just got back from an amazing long weekend in New Orleans, one of my favorite cities. Unfortunately, the Wifi we were suppose to have in our apartment wasn’t working so I wasn’t able to post this week’s Idol recipes.

The competition on American Idol continued in Vegas so I let one of my favorite restaurants in Sin City inspire my recipes. I’m a massive Bobby Flay fan and Mesa Grill is a must visit next time you’re in the mood for some delicious southwestern cuisine.

So for my first Idol inspired recipe I’m putting a twist on an Italian classic with my Black Bean Bruschetta.

Check out this season’s American Idol recipes on Lyndsey Parker’s Reality Rocks Blog!

Happy Eating!


Black Bean Bruschetta

Ingredients

Black Beans

    • French baguette
    • olive oil spray
    • 1 tsp extra virgin olive oil
    • ¼ cup red onion, diced
    • 1 tsp jalapeno, diced
    • 1 large garlic clove, minced
    • 15oz can black beans, rinsed and drained
    • ½ tsp cumin
    • 1 tsp chili powder
    • ¼ tsp kosher salt
    • ¼ tsp cracked black pepper
    • 1 cup chicken stock
    • 1 tbsp heavy cream

Relish

    • ½ avocado, diced
    • 1 tbsp red bell pepper, diced
    • ¼ tsp jalapeno, diced
    • 1.5 tbsp cilantro, minced
    • ¼ tsp kosher salt
    • ¼ tsp cracked black pepper
    • 1oz queso fresco, crumbled

Preheat oven to 350.

Slice the baguette into 8 thick slices, around ½ an inch, and spray with the olive oil spray.

Black Bean Bruschetta

Bake until warm and crispy. Remove from oven and set aside.

Black Bean Bruschetta

Heat one teaspoon of olive oil in a medium saucepan over medium high heat. Sauté the onion and jalapeno until softened, around 5 minutes. Add the garlic and sauté until fragrant.

Black Bean Bruschetta

Add the black beans and next 5 ingredients, through the chicken stock, and bring to a boil. Simmer until the liquid has reduced by ¼ cup, 15-20 minutes.

Black Bean Bruschetta

While the black beans cook combine the avocado and next 5 ingredients in a small bowl, through the black pepper, reserving ½ tsp of cilantro for garnish. Set aside.

Black Bean Bruschetta

Swirl the cream into the beans and using a potato masher mash the beans until nice and creamy. Taste and adjust seasoning accordingly.

Spoon the black beans on top of the bread and top with a tablespoon of the relish. Sprinkle with the cheese and cilantro.

Bon Appetit!

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