Snackin’ With Sarah Sellers: ‘Idol’ Pittsburgh Night Viewing Nosh
Diehard "American Idol" viewers will remember Sarah Sellers as the geek-chic food blogger who made it to Hollywood Week last year. (Watch her Season 10 audition here.) Since leaving "Idol" last year, Sarah has continued her food-blogging and kitchen experimentation, and she has been whipping up yummy snack suggestions for any "Idol" viewing party and posting them here exclusively in Reality Rocks. And she's back this season to get your mouth watering on every Wednesday and Thursday night.
For last night's big "Idol" premiere, Sarah went with a Southern theme in honor of the Savannah auditions, serving up grits cakes with crab dip. And for tonight's auditions in Pittsburgh, she's combining two of that city's most popular munchies: pierogies and kielbasa. Sounds delish. Dig in, and happy snackin'!
Cheesy Kielbasa Pierogies
▪ 3 eggs
▪ 8 oz light sour cream
▪ 3 cups all purpose flour
▪ 1 tbsp baking powder
▪ 1/4 tsp kosher salt
▪ 1 tbsp extra virgin olive oil
▪ 1/2 lb kielbasa, casings removed
▪ 1 tsp dried thyme
▪ 1 cup shredded mozzarella
▪ 4 pieces center cut bacon, diced
▪ 1 yellow onion, sliced in half-moons
▪ 1/4 tsp dried thyme
▪ 1 tsp sugar
▪ 1 cup frozen peas
▪ sour cream for garnishing
In a large bowl or mixer, beat the eggs and sour cream until smooth. In a separate bowl, sift the flour, baking powder, and salt. Slowly mix into the egg mixture until a dough forms.
Place the dough on a floured surface and knead until it is smooth and firm. Set aside.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sauté the kielbasa, crumbling with a wooden spatula. Add the dried thyme and cook until no longer pink. Remove from the pan and set aside. Wipe out any excess grease.
On a floured surface, divide the dough in half. Working with one half at a time, roll out to about 1/8" thickness. Using a circular cookie-cutter, cut into 3" rounds. Use flour as needed so the dough doesn't stick.
Heat a large pot of water over high heat. Lightly dab the edges of the dough with water and fill with a small amount of kielbasa and mozzarella. Fold over and pinch the sides with a fork. Repeat until all of the pasta is filled and sealed. Boil the pierogies until they rise to the top, around 4-6 minutes.
In the same skillet sauté the bacon until crispy; remove from the pan. Add the onions, remaining thyme, and sugar. Sauté until onions are translucent. Add the green peas and pierogies. Gently mix the dumplings into the onion mixture.
If serving as an appetizer, fill martini glasses with three pierogies, top with a dollop of sour cream, and sprinkle with the bacon bits.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com/
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