Sunny's Strawberry Fool
Recipe courtesy Sunny Anderson
- Source
- Prep Time: 10 min
- Inactive Prep Time: 30 min
- Cook Time: --
- Level: Easy
- Serves: 4 to 6 servings
Ingredients
- 2 pints strawberries, hulled and sliced
- 2 tablespoons orange juice
- 1/2 cup sugar
For the Whipped Cream:
- 2 cups heavy cream, have very cold or in ice bath
- 1 tablespoon honey
- 1 teaspoon sugar
- 1/2 teaspoon vanilla extract
- 8 cinnamon graham crackers, broken into planks
Directions
In a bowl, toss together the strawberries, orange juice, and sugar. Let rest at room temperature for 30 minutes, tossing a few times while it rests.
To make the whipped cream: In a large bowl, whisk the heavy cream until soft peaks form. Add the honey, sugar, and vanilla. Continue to whisk until medium stiff peaks form.
Remove the strawberries from the bowl with a slotted spoon and add to the whipped cream. With a rubber spatula, gently fold the strawberries into the whipped cream. Pour into a serving glass or dish and serve with graham crackers, either crumbled over the top or use them as a scoop.
Quick Bacon-Cheddar Biscuits
Click here to see the webpage for this recipe
Recipe courtesy Sunny Anderson
In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.
Recipe courtesy Sunny Anderson
- Prep Time: 15 min
- Inactive Prep Time: --
- Cook Time: 22 min
- Level: Easy
- Serves: 8 to 9 biscuits
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- Kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 cup milk
- 1/2 cup butter, melted
- 8 strips bacon, cooked until crispy and crumbled
- 1 cup shredded Cheddar cheese
- 1 egg
Directions
Heat the oven to 425 degrees F.
In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.
Sunny's Easy Baked Beans
Click here to see where this recipe came from
Recipe courtesy Sunny Anderson
Over a Dutch oven or oven-safe pot, cut 3 strips of the bacon into small pieces and cook on medium-high heat until the fat is rendered and the bacon is crisp. Remove the bacon to a paper towel-lined plate leaving the fat in the pot. Add the onions, thyme, and then season with salt and pepper. Cook until the onions are tender and translucent, about 5 minutes. Add the brown sugar, garlic, dry mustard, paprika, ketchup, Worcestershire sauce, and Sriracha. Stir to mix and cook until the brown sugar melts and the pot begins to bubble. Add the tomatoes, beans (don't drain 2 of the cans), stock, and remaining 3 strips of uncooked bacon.
Cover and place in the oven to bake for 40 minutes, remove the lid and continue to cook for 20 minutes more. Remove from the oven and fish out the bacon strips and discard them, or leave them if you don't mind the texture. Serve the beans warm with chopped bacon sprinkled over the top.
Recipe courtesy Sunny Anderson
- Prep Time: 10 min
- Inactive Prep Time: --
- Cook Time: 1 hr 0 min
- Level: Easy
- Serves: 8 to 10 servings
Ingredients
- 6 pieces bacon
- 1 cup chopped onion
- 6 to 8 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 1/2 cup dark brown sugar
- 3 cloves garlic, grated on a rasp
- 1 tablespoon dry mustard
- 1 teaspoon sweet paprika
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Sriracha
- 4 Roma tomatoes, seeded and chopped
- 3 (15.5-ounce) cans cannellini beans, 1 drained
- 4 cups beef stock
Directions
Heat the oven to 350 degrees F.
Over a Dutch oven or oven-safe pot, cut 3 strips of the bacon into small pieces and cook on medium-high heat until the fat is rendered and the bacon is crisp. Remove the bacon to a paper towel-lined plate leaving the fat in the pot. Add the onions, thyme, and then season with salt and pepper. Cook until the onions are tender and translucent, about 5 minutes. Add the brown sugar, garlic, dry mustard, paprika, ketchup, Worcestershire sauce, and Sriracha. Stir to mix and cook until the brown sugar melts and the pot begins to bubble. Add the tomatoes, beans (don't drain 2 of the cans), stock, and remaining 3 strips of uncooked bacon.
Cover and place in the oven to bake for 40 minutes, remove the lid and continue to cook for 20 minutes more. Remove from the oven and fish out the bacon strips and discard them, or leave them if you don't mind the texture. Serve the beans warm with chopped bacon sprinkled over the top.
Apple-Raisin Cole Slaw
Click here to see the original source of this recipe.
Recipe courtesy Sunny Anderson
Recipe courtesy Sunny Anderson
- Prep Time: 5 min
- Inactive Prep Time: 1 hr 0 min
- Cook Time: --
- Level: Easy
- Serves: 8 to 10 servings
Ingredients
- 1/2 cup golden raisins
- 1/2 teaspoon celery seeds
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 head savoy cabbage, shredded or sliced thin
- 1 cup carrots, shredded (about 4 small or 2 medium carrots)
- 2 Granny Smith apples, cored and shredded
- Kosher salt and freshly ground black pepper
Directions
In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.
Grandma's Chopped Barbecue
Click here to see the webpage where this recipe is from.
Recipe courtesy Sunny Anderson
With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.
Recipe courtesy Sunny Anderson
- Prep Time: 15 min
- Inactive Prep Time: 3 hr 0 min
- Cook Time: 3 hr 0 min
- Level: Easy
- Serves: 16 servings
Ingredients
- 1 (9-pound) boneless pork shoulder, skin trimmed
- 8 cloves garlic, smashed
- 2 to 3 cups vegetable stock
For the Rub:
- 1/2 cup seafood boil seasoning (recommended: Old Bay)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon sweet paprika
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Sunny's Pork Sauce, recipe follows
Directions
Heat the oven to 250 degrees F.
With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.
Sunny's Pork Sauce:
- 2 tablespoons olive oil
- 1 cup chopped Vidalia onion
- 2 cloves garlic, grated on a rasp
- Kosher salt and freshly ground black pepper
- 2 cups ketchup
- 1 cup apple cider vinegar
- 1/2 cup orange juice
- 1/4 cup Sriracha
- 2 to 3 tablespoons brown sugar
In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away. Yield: 4 cups
Sunny's Sweet and Spicy Breakfast Sausage
Click here to view the web address for this recipe
Recipe courtesy Sunny Anderson
- Prep Time: 5 min
- Inactive Prep Time: 2 hr 0 min
- Cook Time: 4 min
- Level: Easy
- Serves: 8 patties
Ingredients
- 4 teaspoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper
- 1/2 teaspoon fennel seed, crushed with a knife or mortar and pestle
- 1/4 teaspoon Hungarian paprika
- Kosher salt and freshly ground black pepper
- 1 pound ground chuck
- 1 teaspoon olive oil
Directions
In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.
Sunny's Saturday Special Hash Browns
Click here to see the webpage where this recipe is located.
Recipe courtesy Sunny Anderson
- Prep Time: 10 min
- Inactive Prep Time: --
- Cook Time: 12 min
- Level: Easy
- Serves: 4 servings
Ingredients
- 1 pound russet potatoes, peeled and grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Hungarian paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Directions
Using a box grater or a food processor with the shred attachment, shred the potatoes and place them in a colander over a large bowl. Fill the bowl with cold water and agitate the shredded potatoes and rinse with water until the water runs clear from the colander. Strain the potatoes and pour into a clean kitchen towel, gather the edges and twist the towel around to squeeze the excess water out of the potatoes. Do this as hard as possible, changing towels if needed to remove the most moisture. Transfer the dried potato shreds to a large bowl. Add the garlic powder, onion powder, Hungarian paprika, 2 teaspoons of salt, and a grind or two of pepper. Toss with your hands to combine.
In a large nonstick saute pan on medium heat, add the olive oil and shredded potatoes. Spread the potatoes evenly and allow a bottom crust to build before tossing to cook some more. Continue to cook while tossing until most of the hash browns are golden, 10 to 12 minutes. Pour into a serving plate.
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