Sunny Anderson Recipes

Sunny Anderson returns to The Talk to promote "The Kitchen" on Food Network. Her cooking style combines classic comfort foods along with unique flavors inspired by her many travels. With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny offers real food for real life.Recipes by: Sunny AndersonSunny’s Easy Grilled Pork ChopsServes 4

For the marinade: ¼ cup honey 1 teaspoon cumin ½ teaspoon red chili flakes 1 tablespoon apple cider vinegar 2 tablespoons vegetable oil For the chops: 8 thin-cut pork chops Kosher salt and black pepper Directions: 1. Marinate. Place all marinade ingredients in a plastic bag along with pork chops and rest on the counter for 1 hour. 2. Grill and serve. Heat grill or grill pan to high. Remove pork chops from bag and lightly season with salt and pepper. Place on the grill and cook until pork chop releases from the grill, about 3 minutes, then flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops, but grill them. See Also:Lidia Bastianich's Oven-Braised Pork Chops with Red Onion and Pears RecipeSunny’s Roasted Beans & MushroomsServes 4-6

Ingredients: 8 ounces crimini mushrooms, stems trimmed, cut in quarters A few sprigs of fresh thyme 2 tablespoons olive oil 1 pound fresh green beans, ends trimmed where needed Kosher salt and black pepper 1/3 cup Marcona almonds, roughly chopped 1 tablespoon red wine vinegar 1 orange, sliced into quarters Directions: 1. Prepare veggies. Preheat oven to 400° F. In a large bowl, toss mushrooms with olive oil, thyme sprigs and pepper. (To ensure you roast your mushrooms properly, don’t salt your mushroom until after they’ve been roasted.) Place the mushrooms onto a sheet tray. And roast in the oven for 10 minutes. Meanwhile, in a bowl, toss the green beans with olive oil, salt and pepper. Place the beans onto a sheet tray. After the mushrooms have cooked for 10 minutes. Add the beans to the oven and cook them both for 15 minutes more. Remove the mushrooms and beans from the oven and salt the mushrooms liberally. Discard the sprigs of thyme. 2. Toss and serve. Put all of the roasted vegetables into a bowl, add the Marcona almonds and a splash or two of red wine vinegar. Put into a serving dish and garnish with orange wedges. Spritz the dish with some orange just before eating. See Also:Marcel Vigneron's Green Papaya Salad RecipeSunny’s Roasted Caesar Potato SaladServes 4-6

Ingredients: 2 pounds baby potatoes, cut in half Olive oil Kosher salt and black pepper ¼ pound bacon, chopped ¼ cup mayo 1 tablespoon Dijon mustard 2 teaspoons anchovy paste Juice and zest of 1 lemon 2 clove garlic, grated or finely minced ½ cup shaved parmesan cheese 1 cup fresh parsley leaves Directions: 1. Prepare the potatoes. Preheat oven to 400° F. In a large bowl, toss potatoes with a good amount of olive oil and season with salt and pepper. Place the potatoes cut side down onto a large baking sheet. Bake for 25-30 minutes or until the cut side of the potatoes are golden brown. 2. Make the dressing. In a large skillet, cook the bacon over medium heat until crispy. Drain off the fat and reserve. In the same bowl you tossed the potatoes, whisk together the mayo, bacon fat, Dijon, lemon juice and zest, anchovy pasta, and garlic. Season with salt and pepper. 3. Toss and serve. Once the potatoes are slightly cooled, add them to the bowl of dressing. Mix in the parmesan and parsley, toss to coat. See Also:Fabio Viviani's Butternut Squash and Potato Salad from the Oven with Herb Dressing RecipeSunny’s Easy Red, White and Blue ParfaitServes 8-10

Ingredients: 1 pint strawberries, hulled and chopped 1 cup granulated sugar 1 pint blueberries 1 canister whipped cream (made with real cream!) 1 angel food cake, torn to bits Directions: 1. Prepare the strawberries. In a large container with a lid add the strawberries and sugar. Cover and toss so all the strawberries are covered in sugar. Refrigerate until the sugar is dissolved and a syrup develops, about 3 hours. Shake and toss about every hour. 2. Layer and serve. In serving glasses layer the dessert starting on the bottom with whipped cream, angel food cake, strawberries and syrup, whipped cream, angel food cake, blueberries, whipped cream, angel food cake, strawberries and whipped cream to top!
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