Sunny Anderson Recipes

Posted on Mar 10, 2015 09:00am

Sunny Anderson is back in THE TALK kitchen and she brings her understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals. Sunny shares recipes for some classic comfort food dishes featuring unique flavors that are inspired by her many travels.

Recipes courtesy Sunny Anderson

chickenSunny’s Pan-Seared Chicken Breasts with Chopped Peach Chimichurri
Serves 4


For the chimichurri:
2 peaches, peeled, pitted and finely chopped
1 teaspoon honey
1 cup chopped fresh mint, loosely packed
1/2 cup chopped parsley, loosely packed
1/4 cup chopped cilantro, loosely packed
3 cloves garlic, grated on a rasp or finely minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Zest of 2 limes
1 tablespoon lime juice
1/4 cup apple cider vinegar
1 cup olive oil

For the chicken
4 skin on, bone in chicken breasts
Kosher salt and black pepper
4 tablespoon olive oil
1 cup beer or chicken stock


1. Make the chimichurri. In a large bowl combine the peach, honey, mint, parsley, cilantro, garlic, cumin, paprika, zest, lime juice, vinegar, and olive oil. Taste and season with salt and pepper. Refrigerate before serving.
2. Cook chicken and serve. Season the chicken on all sides with salt and pepper. Add oil to a large pan on medium heat, when oil begins to swirl add the chicken skin side down. Sear while pressing into the pan until the skin releases easily from the pan to reveal a golden crust, flip and pour in enough beer or stock to only fill the pan by 1/4-inch. Cook uncovered until the chicken is cooked through, about 10-15 minutes depending on the size of the breasts. Serve with prepared chimichurri drizzled over the top.

See Also: Michael Lomanaco's Recipes for Skirt Steak Tacos with Chimichurri Sauce & More!

pestoEasy Instant Rice and Pesto
Serves 4-6


1 tablespoon olive oil
1 red bell pepper, seeded and small diced
½ cup store bought basil and pine nut pesto
¼ cup pine nuts, toasted
4 cups prepared instant rice


1. Cook the peppers. In a pan on medium heat add the olive oil, bell pepper, a pinch of salt and a few grinds of black pepper. Sauté until the peppers are just slightly tender, about 4 minutes.
2. Toss and serve. In a large bowl toss together the rice, cooked bell pepper, pesto and pine nuts. Serve warm.

See Also: Evette Rios' Recipes for Pesto Pasta & More!

zucchiniQuick Lemon Roasted Baby Zucchini
Serves 4


For the zucchini:
2 tablespoons olive oil
Zest of 1 lemon
½ teaspoon Italian seasoning
Pinch of hot Hungarian paprika
16 baby zucchini, stem trimmed and cut lengthwise
Kosher salt and black pepper

For the garnish:
1 lemon wedge, for spritzing
1 tablespoon finely chopped chives


1. Prepare the zucchini. In a medium bowl whisk together the olive oil, zest, Italian seasoning, and paprika. Add the halved zucchini and toss to coat. Spread onto a non-stick baking sheet with the cut side up. Sprinkle with a pinch of salt and a few grinds of black pepper all over.
2. Roast and serve. Preheat the oven to 425° F. Roast zucchini until the edges become lightly golden, about 15-20 minutes. Remove from the oven and immediately spritz the entire pan with lemon juice. Move to a serving plate and garnish with chives. Serve hot, warm, room temperature or chilled.

See Also: Alisa Reynolds' Recipes for Vegetable Chili with Zucchini & More!

pieSunny’s Nunya Business Blueberry Fluff Pie
Makes 1 pie


8 ounces canned blueberries
14 ounces sweetened condensed milk
¼ cup orange juice (no pulp if possible)
8 ounces whipped cream topping (in a tub!)
Graham cracker crust


1. Mix the ingredients. In a large bowl completely mix the blueberries, milk, and orange juice. Fold in the whipped topping.
2. Pour and freeze. Pour the filling into the prepared graham crust and refrigerate 4 hours to overnight. Serve chilled.

Related Links:
Sunny Anderson's Healthy & Delicious Recipes
Art Smith's Recipes for Lo-Cal Comfort Foods
Marjorie Johnson's Award-Winning Recipes

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