SUNNY'S DEVILISH EGGS
Provided by Sunny Anderson
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 9
Steps:
- Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
- In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.
SUNNY SCALLOPED EGGS
This is a recipe from the wife of the Pastor who married us. I have served it for brunch twice and it is very popular.
Provided by Pamela
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, saute celery and onion in margarine.
- Blend in flour.
- Cook and stir until bubbly.
- Add salt and milk and cook until thick.
- Stir in chopped parsley.
- In a greased casserole, place hard boiled eggs, cut in half and round side up.
- Pour sauce over eggs.
- Toss mixture of melted margarine and bread crumbs over top.
- Bake at 400 degrees for 15 minutes (Optional-serve over Spinach leaves.).
Nutrition Facts : Calories 249.1, Fat 16.9, SaturatedFat 4.7, Cholesterol 220.5, Sodium 662.6, Carbohydrate 13.8, Fiber 0.8, Sugar 1.6, Protein 10.2
SUNNY'S EASY GRILLED CAULIFLOWER IN POP POP SAUCE
Pop Pop sauce is inspired by Bang Bang Shrimp sauce from Bonefish Grill. It's a little sweet, a little spicy, and plenty tasty.
Provided by Sunny Anderson
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the cauliflower: Preheat the oven or a grill for cooking over indirect heat to 400 degrees F.
- Lightly brush the oil on the cauliflower. (If roasting, cut into florets and place on a baking sheet lined with parchment paper or nonstick aluminum foil.) Sprinkle with salt, a few grinds of pepper and paprika, if using.
- Place the cauliflower stem-side down over the indirect heat and grill until golden and tender when pierced with a fork or the tip of a knife, about 40 minutes. (If roasting, roast until the cauliflower is golden in parts, 20 to 25 minutes.)
- Meanwhile, make the sauce: In a medium bowl, add the mayonnaise, chile sauce, honey and sriracha and whisk until smooth. Taste and season with salt and a few grinds of pepper.
- Cut the cauliflower unto large florets and add to a large bowl. Drizzle the sauce over the cauliflower and toss to coat evenly. Transfer to a platter. Sprinkle with the scallions, spritz with lemon wedges, and serve hot, warm or chilled.
SUNNY'S DEVILED EGGS
Provided by Sunny Anderson
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl. Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter and serve.
SUNNY'S CHEAT SHEET WITH COD, EASY CILANTRO-LIME RICE AND NO-TROUBLE RATATOUILLE
Steps:
- Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.
- Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.
- For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.
- Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
- For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.
- Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.
SUNNY'S GREEN GODDESS TWICE BAKED POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
- For the yogurt mixture. While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
- For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
- Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.
SUNNY SCALLOPED EGGS
Make and share this Sunny Scalloped Eggs recipe from Food.com.
Provided by Lori 13
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven 400.
- Heat butter in a saucepan.
- Add celery and onions. Saute 3 minutes.
- Add flour and salt. Cook 1 minute.
- Whisk in milk. Simmer until thickened.
- Place eggs in a sprayed 9x9 baking dish. Pour sauce over.
- Combine the crumbs, parsley and butter.
- Scatter over top. Bake 15 minutes.
Nutrition Facts : Calories 645.6, Fat 41.9, SaturatedFat 20.5, Cholesterol 709.2, Sodium 1208.6, Carbohydrate 36.4, Fiber 1.9, Sugar 4.1, Protein 29.9
SUNNY SCALLOPED POTATOES
Make and share this Sunny Scalloped Potatoes recipe from Food.com.
Provided by True Texas
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Coat potatoes with combined flour and seasonings.
- Place in a 11 3/4 x 7 1/2" baking dish.
- Heat Velveeta and milk over low heat, add green onions and pimentos.
- Pour Velveeta sauce over potatoes and bake at 350 for 50 minutes or until potatoes are done.
Nutrition Facts : Calories 185.6, Fat 7.2, SaturatedFat 4.6, Cholesterol 25.6, Sodium 731.3, Carbohydrate 23.2, Fiber 2.7, Sugar 3.8, Protein 7.7
SUNNY CURRIED EGGS
This is easy-peasy and makes a delicious light dinner! The curry is very mild and creamy so add cayenne or a chopped hot pepper if you prefer a spicier meal!
Provided by ms.susan
Categories Curries
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil, peel and slice eggs lengthwise into halves.
- Melt butter in pan
- Saute onion and until soft.
- Mix in flour, curry powder and salt.
- Stir till smooth.
- Slowly add milk, stirring as added until thickened.
- Add eggs and cook until heated through.
- Top with chopped corriander.
- Chopped apple, raisins and/or banana can be added to the sauce or served as a garnish.
- Serve with plain steamed rice.
Nutrition Facts : Calories 313.2, Fat 21.1, SaturatedFat 9.7, Cholesterol 456.4, Sodium 1001.7, Carbohydrate 13.3, Fiber 1, Sugar 2.7, Protein 17.4
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