Sunny Anderson Recipes

Posted on Apr 28, 2015 08:00am

Food Network host and cookbook author Sunny Anderson shares recipes for a delicious chicken dinner the whole family will love!

Recipes courtesy of Sunny Anderson, 2015

Sunny’s Easy Honey BBQ Baked Chicken Breasts
Serves 4-6


For the chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
Kosher salt and black pepper
1 bunch fresh thyme
½ cup chopped onion

For the sauce:

3 tablespoons unsalted butter
½ cup chopped onions
Kosher salt and black pepper
16 ounces canned crushed tomatoes
1/3 light brown sugar (packed!)
1/3 cup honey
½ teaspoon sweet paprika
½ teaspoon red chili flakes
1 teaspoon hot sauce
1 teaspoon apple cider vinegar


1. Bake the chicken. Preheat the oven to 350° F. Place chicken in an oven dish and drizzle with olive oil. Season all over with salt and pepper. Add onions and thyme and tightly cover the dish with aluminum foil. Bake until the chicken is around 150° F when the meatiest part is checked with an internal thermometer, about 25 minutes. Remove from the oven, place the breasts on a cutting board and gently cover them with a sheet of aluminum foil (I often use the same one that was on the dish while in the oven). Allow breasts to rest for 10 minutes. Discard drippings from dish. Slice each breast into generous 1-inch thick pieces along the length and place them back in the baking dish.
2. Make the sauce. In a medium sauce pot on medium high heat add the butter, onions, a pinch of salt and a few grinds of pepper. Cook until the onions are tender then add the tomatoes, brown sugar, honey, paprika, and red chili flakes. Cook until the sauce turns a deeper red color and reduces to a thicker consistency, about 15 minutes. Stir in the hot sauce and vinegar.
3. Sauce the chicken. Preheat the oven to 400° F. Pour the sauce over the chicken and place back in the oven uncovered. Cook until the sauce begins to bubble, about 5-8 minutes more. Remove and serve.

See Also: Alisa Reynolds' Recipes for Fried Chicken

Sunny’s Easy Sautéed Swiss Chard
Serves 4-6



2 tablespoons olive oil
2 cloves garlic, grated on a rasp or finely minced
2 bunches Swiss chard, leaves removed and chopped
Kosher salt and black pepper


1. Sauté and serve. In a large pan on low heat add the olive oil and garlic. Infuse the oil with minced garlic for about 5 minutes. Add the Swiss chard and raise the heat to medium high heat and sauté until wilted, about 2 minutes. Season with salt and pepper, to taste.

See Also: Tom Colicchio's Recipes for Sautéed Swiss Chard & More!

Sunny’s Tex-Mex Spoonbread
Serves 8-10


For the chorizo:

2 tablespoons unsalted butter
7 ounces Mexican chorizo, casing removed and crumbled
½ cup chopped Vidalia or sweet onion
1 clove garlic, grated on a rasp or finely minced

For the cornmeal:

¾ cup cornmeal
2 cups milk
1 cup buttermilk
3 eggs, beaten
½ cup canned chopped tomatoes & green chilies
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
¾ cup corn (fresh, canned or frozen)
2 scallions, finely chopped (white and green parts)
Unsalted butter, for greasing


1. Sauté the chorizo. In a large cast iron pan add butter, chorizo, onion and garlic. Cook while stirring to keep onions from browning until chorizo is cooked through and broken down to resemble ground meat, about 10 minutes. Pour into a large bowl and allow to cool while working on the rest.
2. Prepare the cornmeal. In a pot on medium heat add the cornmeal, milk and buttermilk. Raise pot to a simmer while whisking to keep cornmeal from clumping or sticking in the corners. When liquid begins to thicken, turn off heat and continue to stir until it’s the texture of loose grits.
3. Temper the eggs. In a small, steady bowl whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and feel the outside of the bowl. If it’s not warm, add a bit more of the cornmeal mixture while continuously whisking and keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then reversing order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously.
4. Finish combining ingredients. Pour cornmeal and egg mixture into the large bowl of cooked chorizo. Add the green chilies, cheddar cheese, mozzarella cheese, corn and scallions. Stir to combine.
5. Prepare dish and bake. Preheat the oven to 400° F. Butter the bottom and sides of a 9’x13’ dish or a large cast iron pan. Pour in the batter and bake in the oven until edges are golden brown and the center is set, about 25-30 minutes.

See Also: Marcel Vigneron's Recipes for Country Style Cornbread & More!

Sunny’s Raspberry Lemon Tough Tea
Serves 4-6


For the syrup:

1 pint raspberries
½ cup fresh lemon juice
½ cup sugar

For the tea:

10 ounces citron vodka
48 ounces unsweetened tea
lemon slices, to garnish


1. Make the syrup. In a small sauce pot on medium heat add the raspberries, lemon juice and sugar. Cook until the sugar dissolves, the liquid becomes a syrup and the raspberries break down, about 10 minutes. Remove to a container and refrigerate to cool. (I don’t strain out the bits and pieces, but you can if you like!)
2. Make the tea. In a pitcher add the vodka, tea, and sweeten with the raspberry syrup, to taste. Serve over ice with lemon slices as garnish.

Related Links:

Sunny Anderson's Down-to-Earth Recipes
Ryan Scott's Scrumptious Recipes
Jet Tila's Recipes for Thai Ice Tea & More!

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