Every once in a while a band will come along that completely disrupts your current way of looking at music. It doesn’t happen very often but when it does..it’s pure musical bliss. I’ve come a long way in my musical journey and by no means are close to being finished.

A little history…

I grew up in a very religious household. My grandfather was a minister and both of my parents were ordained ministers during my early childhood years. Like most church going homes in the 80s we weren’t allowed to listen to popular music, watch the Smurfs (damn you Gargamel and your witchery) or pretty much live beyond the church. Now don’t get me wrong, I adored my childhood and appreciate how it shaped me as a person, but growing up in this kind of environment doesn’t expose you to a wide array of music.

When people were reminiscing about how amazing The Beatles were and the genius of Jimmy Hendrix I was saying….who? Not kidding, in fact I can’t believe I’m actually putting this out into the blogosphere. But I’m not ashamed, my gospel/soul/r&b background has shaped me into the singer/musician I am today. Due to my late blooming my early teens and twenties have been an amazing experience in musical soul searching and exploration.

Later on in my childhood I started listening to pop music and it’s been the source of most of my inspiration throughout my singing journey, but things have changed over the last few years. Thanks to some amazing musician friends and most notably, my husband, my eyes have been opened, ears have been blessed, and I’m listening to music that effects me in ways pop music never could attempt to do (but no snobbery here, if you watch my YouTube channel you know how I love all kinds of music).

History lesson over….

Indie music has become so expansive it’s hard to put a label on it. Electronic, pop, ambient, new wave, blah blah…all I know is it’s leaps and bounds better then anything you’ll hear on popular radio today.

M83 was a happy accident I stumbled upon last year and I felt like I was a part of a secret group that had discovered the next big thing. Ahhh bless my little heart when I discovered that “Hurry Up, We’re Dreaming” was NOT their first album and the man behind the music, Frenchman Anthony Gonzalez, has been creating whimsical licks of musical candy since 2001.

Whether they’ve been around for a year or 11, the new music and brilliance I experienced last Sunday at the Granada Theater was musicianship at its best. I’ve mentioned it many times before in my reviews but the connectivity of the band with the crowd is everything. I’ve been to a lot of shows in my life and I can honestly say I’ve never felt energy from a group like I did with M83. From front man Gonzalez to long term collaborator Morgan Kibby, the LA based group was as cohesive has they come and you could feel their energy throughout their entire set.

From “Steve McQueen” and “Couleurs” to “Reunion” and “Midnight City” the crowd was committed from the moment the lights were dimmed. I knew I was in for a good show but didn’t expect to be completely blown away. Multicolored light beams, champagne sprays and the happiest Frenchman this side of the red river, the Granada hosted one of the most amazing shows I’ve ever been fortunate to attend.

They’re explosive sound sent an infectious energy throughout the crowd with dance beat after next. The guitar player played an entire song while doing the running man, only taking a few minor breaks to guzzle some water, and keyboardist/vocalist, Morgan Kibby, made playing the keyboard look sexier then walking a Victoria Secret fashion show.  An amazing show indeed and one you’ll just have to experience for yourself!

Download their latest, “Hurry Up, We’re Dreaming” and check them out the next time they’re in your area. I promise you, it will be a night to remember!

Photo Credits (2-6): Bill Ellison and the Granada Theater

What do you get when you pare the brilliance of Nigel Godrich, clever synthesized beats and the celestial vocals of Laura Bettinson, ultraísta. The “sixth” member of my all time favorite band Radiohead, has formed a new group with drummer Joey Waronker and Bettinson. Information is sparse online aside from their newly released single, smalltalk.

I’m loving this new track and the video is mesmerizing…literally, the movement and colors keep your eyes locked. The drum beats are beautifully wrapped with Bettinson’s vocals and the familiar synth effects that are becoming a staple in Indie Pop/Electronic music today. Their Facebook page hints for more to come so hopefully an EP or full length album is in their future.

Happy Listening and Happy Memorial Day Weekend!!! What does everyone have going for the long holiday?

As promised, here’s today’s second recipe in honor of tonight’s American Idol finale. I wouldn’t consider myself much of a baker. Actually I never bake anything, but I have a major sweet tooth. One thing I do love to make is whipped cream!

It’s peach season in Texas, and what goes better with peaches then whipped cream. Actually ice cream probably does but I had to set some limits somewhere. This is a pretty brainless recipe but sometimes those are my favorite kinds.

Check out today’s (and yesterdays) recipes on Lyndsey Parker’s Reality Rocks blog HERE!

Ingredients

Serves 4

• 4 peaches, slightly ripe
• 1 cup heavy whipping cream
• 1 cup confectioners sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp cinnamon
• Honey
• Zest from one lime

Heat an outdoor grill or indoor grill pan over medium high heat. Spray with cooking spray to prevent sticking. Slice the peaches in half.

Grill, skin side down, for 4-5 minutes.

While the peaches are grilling pour the whipping cream in a large mixer, make sure the bowl and whisk are ice cold, and mix until stiff peaks are about to form.

Add the sugar, vanilla and almond extract.

Continue to blend until still peaks form.

Make sure you don’t over whip the mixture or it will turn into a buttery consistency.

Remove the peaches from the grill.

Slice into wedges, around the pit.

Put the slices from two halves in a small ramekin. Sprinkle with the cinnamon.

Drizzle with a bit of honey.

Top with a spoonful of whipped cream and sprinkle with the lime zest.

Bon Appétit!

In honor of tonight’s finale on American Idol I’m posting two recipes today. Last night I combined two of my favorite things, sour cream and pesto, for the aptly named snack, Sour Cream Pesto Crackers. For today’s recipes I’m throwing in another quick snack and something sweet.

Avocados are amazing this time of year so I try to squeeze them in as many recipes as possible. I’m still holding on to the “good fat” rule on these so I don’t feel bad throwing them in to sandwiches, salads, anything Mexican food related, etc etc.

So for my first recipe I’m playing around with canned tuna and creamy avocado.  If you want to go light on the mayo feel free. The creaminess of the avocado prevents the sandwiches from being too dry.

Check out today’s recipes on Yahoo! Music’s Reality Rocks blog by the fabulous Lyndsey Parker, HERE!

Ingredients

Yields 24 Sandwich Bites

• 2 (5oz) cans chunk light tuna in water, drained
• 1/4 cup reduced fat mayonnaise
• 1/2 tsp fresh thyme, finally chopped
• 1 tsp kosher salt and pepper, divided
• 1 large avocado
• 1/2 tsp fresh lime juice
• 6 slices sour dough bread

Mix the tuna, mayo, and thyme together in a small bowl.

Season with 1/4 tsp of kosher salt and pepper. Taste and adjust seasoning accordingly.

In a small bowl mash together the avocado, lime juice and remaining salt and pepper.

Taste and adjust seasoning accordingly.

Using a serrated knife cut the crust from the bread.

Spread a heaping spoonful of the tuna mixture onto a piece of bread.

Top with the avocado.

Top with another piece of bread and cut into quarters.

Side note: If tuna isn’t your thing swap out with your favorite chicken salad. Try my recipe here!

Bon Appétit!

Another year has passed and another musical hopeful is about to be crowned Season 11′s next American Idol. Last year I had the amazing opportunity to make it to Hollywood and sing for the trifecta of judges. It was an eye opening, exciting, and growing experience. Because of my screen time Lyndsey Parker, Music Editor of Yahoo! Music, invited me to guest blog during the rest of the season and provide themed recipes every week. Apparently my food didn’t suck that bad because she had me back this year!

Over the last few years I’ve definitely learned A LOT about food and writing my own recipes. I also got a new camera so the pics are leaps and bounds better then last year. So for this week’s finale I’ve come up with three recipes for the two night event. Head over the Lyndsey’s Blog, Reality Rocks, to view all three recipes or wait until tomorrow to get the final two right here!

What have been your favorite Snackin’ with Sarah Sellers recipes this season? Let me know in the comments field below.

Check out all three finale recipes HERE!

Ingredients

• 1 ¼ cup fresh basil leaves, divided
• 1/2 cup sour cream
• 1/3 cup shredded parmesan cheese
• 1 tbsp pine nuts
• 1 large garlic clove
• 1/2 lemon, juiced (around 1 tbsp)
• 1/4 tsp Kosher Salt and cracked black pepper
• 1 tsp extra virgin olive oil
• 20 table water crackers
• 1 red pepper (cayenne, Serrano or jalapeno), thinly sliced

Combine a cup of basil and the next 6 ingredients, through the salt and pepper, in a food processor.

Pour the olive oil through the spout while blending.

Taste and adjust seasoning accordingly.

Fill a piping bag with the pesto mixture. If you don’t have a piping bag pour into a zip lock bag and snip the bottom corner.

Pour a dollop of the mixture on top of each cracker.

Chiffonade the remaining ¼ cup of basil.

Sprinkle a few of the basil ribbons on top of each cracker.

Top with a slice of red pepper.

Bon Appétit!

Morning Teleportation

I’m doing things a little different for today’s Song of the Day. Last Wednesday I reviewed a local show for GoodBAMMSho in Deep Ellum and was pleasantly surprised by the night’s lineup. Philly foursome Nicos Gun, local Dallas boys The Roomsounds, and Isaac Brock’s (of Modest Mouse fame) pet project, Morning Teleportation were an impressive group of young musicians.

My favorite of the night was headliner Morning Teleportation. Their distinct sound really caught my attention for reasons that you’ll just have to read below (how about that transition). So check out a track off their 2011 release, Expanding Anyway, and read up on the other stellar bands of the night.

Just a Figment: 

Nicos Gun

Wednesday night brought three very different yet seamlessly connected bands to the LaGrange in Deep Ellum. The last few times I’ve ventured down the tattooed streets of the once bustling local music scene, a little bit of hope is restored for music in Dallas. The LaGrange is a quaint and hip music spot perfect enough to fill a herd of music lovers into its sophisticated ambiance. It’s been serving up local tunes and Tex-Mex for a few years now but to me, I’ve found a new spot to check out the hungry and talented (musically speaking of course).

Wednesday’s event was sponsored by the fabulous peeps at Blackbox Presents and GoodBAMMSho. Opening the night was philly foursome Nicos Gun. Permeating the dark streets with their electro infused beats it made for a grand entrance into the club. The crowd was small but it didn’t prevent them from putting on a hell of a good set.

Continue reading >> Nicos Gun, The Roomsounds, Morning Teleportation & a Whole Lotta Smoke

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

• 1 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 tbsp light brown sugar
• 1 tsp barbeque seasoning
• 1/4 tsp onion powder

• 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!

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!

Oh Friday how I love you. It’s the end of a long week and the start of the weekend! I can stay up as late as I want and drink as much wine as I please without worrying about hitting the grind the next day. What I will have to worry about is making my flight Saturday morning!!! Yes that’s right I’m FINALLY making my first trip to Las Vegas. The food, the gambling, lord help me…I will definitely try to squeeze in some quick posts throughout the trip!

For all the mothers and graduates, I wish you the best weekend ever!! To get it started off right I thought I’d go with a little White Denim for your Friday afternoon. Yes I know I promised some more music from the fab ZZ Ward, but I decided to spread the Song of the Day love instead. Frontman James Petralli gives a very Jeff Buckley vibe to Street Joy, one of the more mellow tracks on the bands 2011 release, D. It’s a perfect mid-day tune.

Street Joy: 

Photo Source: NME

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!