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TALK BLOG

Sunny Anderson Recipes

Posted on Jun 24, 2014 07:00am

Food Network host and cookbook author Sunny Anderson  joins us in The Talk kitchen to share easy and delicious dishes that you can make at home tonight! Here are all of her recipes from today’s show.

Recipes courtesy of Sunny Anderson.

Easy Grilled Chicken with Apple-Orange Sauce

Serves 4

Ingredients:

2 oranges

2 tablespoons of sugar, plus more if needed

2 tablespoons honey

1 Fuji or Granny Smith apple, cored and chopped

¼ cup dried cranberries

¼ cup olive oil, plus more to season the grill

1 teaspoon kosher salt

Freshly ground black pepper

4 boneless chicken breasts, butterflied and split

¼ cup chopped pecans, toasted


Directions:

Prepare the oranges.  Juice 1 orange into a medium bowl.  Slice the top and bottom of the second orange to create a flat surface on each end.  With the orange resting on one cut side, use a knife to cut between the flesh and white pith of the peel, angling the knife to expose the flesh from top to bottom.  Make sure to trim off all the pithy white parts.  Then, holding the orange in one hand, release the segment by using the knife to slice on either side of each segment’s membrane.  Save these segments in a separate medium bowl.  Squeeze the remaining flesh from the orange that you sectioned to release the remaining juice into the first bowl with just the juice.  So now you have orange segments in one bowl and fresh squeezed orange juice in another bowl.  Add the sugar and honey to the orange juice.  Whisk to combine, then taste.  If needed, adjust with more sugar to sweeten.  Add the apple and cranberries to the bowl with the orange segments.

Marinate the chicken.  Pour half the sweetened juice into a large resealable plastic bag and add the ¼ cup oil, salt and a few grinds of black pepper.  Add the chicken, seal the bag, and toss it a bit before resting on the counter for 25 to 30 minutes.  Any longer and the acid in the juice will “cook” the chicken and ruin it.

Cook the sauce.  In a medium pan over medium heat, combine the fruit mixture and remaining half of the sweetened orange juice.  Bring to a simmer and cook until the liquid is reduced and slightly thickened.

Grill the chicken.  Heat a grill or grill pan to medium-high and brush lightly with oil.  Remove the chicken from the plastic bag and shake off any excess marinade.  Place the smooth side down on the grill and cook for 2 to 3 minutes, then flip and cook 2 minutes more.  Transfer to a serving plate, pour sauce over the top, and sprinkle with pecans.

 


Spicy Spinach Panzanella

Serves 4 to 6

Ingredients:

1 baguette, split and cut into bite-sized cubes

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

 

For the vinaigrette

2 teaspoons whole-grain mustard

Grated zest of 1 lemon

3 tablespoons fresh lemon juice

¹⁄³ cup olive oil

Salt and freshly ground black pepper

10 to 12 pickled jalapeño slices, chopped

10 to 12 super-thin slices of red onion, cut in half

 

For the salad

10 ounces baby spinach

4 heirloom tomatoes, chopped into chunks

¼ cup sliced black olives, lightly chopped

 
Directions:

1. Toast the baguette cubes. Preheat the oven to 400°F. Put the baguette cubes in a large bowl and drizzle with olive oil. Toss until the bread is coated. Sprinkle with a pinch of salt and a few grinds of pepper, then toss again. Spread on a nonstick baking sheet and toast until golden on all sides, removing from the oven to toss every 3 to 4 minutes. This should take 12 to 14 minutes. Remove and allow the cubes to cool slightly before tossing back into the large bowl.

2. Make the vinaigrette. In a medium bowl, combine the mustard, lemon zest, and lemon juice. Slowly whisk in the olive oil. Season to taste with salt and pepper. Add the jalapeños and onion, and allow them to soak in the vinaigrette for 10 minutes.

3. Build the salad. Add the baby spinach, tomatoes, and black olives to the bowl of baguette cubes. Pour the vinaigrette over the salad and toss with your hands to massage and wilt the spinach until everything is combined. Serve at room temperature.


Mini Espresso Cakes with Peanut Butter Frosting

Serves: 4 mini loaves

Coffee Cake Ingredients:

2 1/2 cups all-purpose flour, plus extra for pans
1/2 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup instant espresso powder
2 sticks butter, softened, plus extra for pans
1 1/2 cups sugar
2 eggs, plus 2 yolks
1 teaspoon vanilla extract


Frosting Ingredients:

1 stick butter, softened
1/2 cup creamy peanut butter
1 cup confectioners' sugar


Directions:

Special equipment: Stand mixer and 4 (3/8-pound) mini loaf pans

Preheat oven to 350 degrees F.

Butter and flour mini loaf pans. In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix together the sour cream and espresso until dissolved.

In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs and vanilla and mix until well incorporated. On low speed, add half the flour mixture. Mix until just combined. Add half the sour cream and mix until combined. Repeat with remaining flour and sour cream. Pour into prepared loaf pans filling halfway with batter. Bake 40 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans 10 minutes. Remove from pans and cool on racks.

For the frosting: In stand mixer, mix together butter and peanut butter over medium high speed until smooth. Add confectioners' sugar and mix until smooth.

Top mini loaves with peanut butter frosting.

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