Snackin’ With Sarah Sellers: ‘Idol’ Season 12 Finale Viewing Party Nosh

Lyndsey Parker
Reality Rocks (New)

"American Idol" alum and cool food blogger Sarah Sellers has been posting her viewing-party snack recipes in Reality Rocks ever since she was unjustly eliminated in Season 10, and this year she returned to get your mouth watering on every Wednesday and Thursday night, providing much-needed comfort food during a very tumultuous Season 12.

This week, "Idol" Season 12 finally comes to a close, so Sarah is going all out, with a double-dose of deliciousness for your finale viewing-party feast. Get inspired by her hearty recipe ideas below, and she'll be back in Season 13 with more food for thought!

Shrimp Wonton Cups


  • 24 wonton wrappers
  • 3/4 lb large peeled and deveined shrimp
  • 1 tsp lime zest
  • 1 tbsp chile powder
  • kosher salt and pepper
  • 1 tbsp extra virgin olive oil
  • 2 avocado
  • 1 tsp fresh lime juice
  • 1/4 tsp garlic powder
  • 1 tbsp chopped fresh cilantro, plus garnish
  • 4 oz sour cream
  • 2 tbsp diced tomato

Preheat the oven to 350. Spray a regular size muffin tin with olive oil spray and line each cup with 2 wonton wrappers. If you're using a mini-muffin tin, you only need one wrapper per cup. Bake in the oven until lightly golden. Remove and set each wonton cup on a large platter.

Combine the shrimp, lime zest, chile powder, and a dash of salt and pepper in a large bowl and mix until well-combined. Heat the oil in a large skillet over medium-high heat and sauté the shrimp until cooked through.While the shrimp cooks, combine the avocado, lime juice, garlic powder, cilantro and a hefty pinch of salt and pepper in a medium size bowl. Mix until smooth. Taste and adjust seasoning accordingly.

Spoon a heaping teaspoon of the guacamole onto one side of the wonton cups and a teaspoon of sour cream on the other side. Top with a piece of shrimp and sprinkle with the cilantro and tomato.

Creamy Spinach & Bacon Roll-Ups


  • 1 cup packed fresh spinach
  • 4 oz reduced-fat cream cheese
  • 4 oz reduced-fat sour cream
  • 4 pieces cooked bacon
  • 1/4 cup shredded parmesan
  • 1 large garlic clove
  • 1 small roasted red bell pepper, jarred
  • kosher salt
  • cracked black pepper
  • whole wheat tortillas

Combine the spinach and remaining 8 ingredients, through the pepper, in a food processor and blend until smooth. Taste and adjust seasoning accordingly. Heat the tortillas in the microwave until slightly warm so they don't crack when handling. Smooth an even layer of the mixture onto the tortilla, leaving a small border. You can also layer with a few pieces of spinach and top with the filling. Tightly roll up and put on a plate seam side down. Continue until all the filling is used up. To make it easier to cut, refrigerate for at least 30 minutes. Using a serrated knife cut into pinwheels.

Happy viewing/eating!

Check out Sarah's food and music blogs at

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