Kitchen gets ‘Sunny’ in new book

The Food Network’s Sunny Anderson recently released a new cookbook, “Sunny’s Kitchen.”

Anderson writes about her background in the military, both herself and her father and its influences on her recipes. She eventually worked in broadcasting and then started a catering company. After appearing on an episode of Emeril Live, her food career took off.

The book is divided into Breakfast, Apps and Sandwiches, Soups and Salads, Beef, Seafood, Chicken, Pork and Lamb, Starchy Sides, Vegetables, Sweet Stuff and Drinks.

Breakfast recipes include Jeff’s Cheesy Vacation Potatoes with Sweet & Spicy Sausage Patties, Chicken and Chorizo Hash with OJ Gravy and Pumpkin Pecan Pie French Toast with Butterscotch Syrup.

Apps and Sandwiches offers dishes like Blackened Catfish Sandwiches with Spicy Tartar Sauce, Curry Pork Burgers with Spicy Ketchup and Tomato and Pesto Tarts.

Soups and Salads have recipes like Potato and Leek Soup, Steak and Tortilla Soup, Suset Park Salad and Creamy Shrimp and Dill Salad.

Beef includes dishes like Flank Steak Fajitas with Chimichurri and Drunken Peppers and Chimichanga Alamo.

Seafood recipes include Lomi Salmon, Pizza Mussels with Cheesy Garlic Bread and Creamy Crab Succotash.

Chicken recipes offer Fried Sweet-Tea Chicken with Sweet-Tea Syrup and Southwestern Chicken Pot Pie.

Pork and Lamb dishes include Curry-Lime Pork Kabobs and Steak-Grilled Lamb Chops with Mango Mint Chutney.

Starchy Sides are dishes like Rosemary and Thyme Potato Chips, Creamy Collard Pesto with Pasta and Mushrooms and Roasted Tomato and Herb Couscous.

Vegetables recipes are Onion Ring Casserole and Pan-Fried Tomatillos with Sweet and Spicy Cream Sauce.

Sweet Stuff includes Celebration Trifle Cake, Double Chocolate Bread Pudding with Bourbon Whipped Cream and Red Velvet Swirl Brownies.

Drinks include Easy Pina Colada and Orange-Mango Mojito.

I made Chicken and Wild Rice Casserole one night. This recipe can be made with poached chicken or use a deli rotisserie chicken. The rice has a sauce to prepare and there is a topping to prepare as well, before you bake the whole thing in a casserole dish, so a short cut may be appreciated on a busy weeknight. The wild rice and the mushrooms in the sauce gives an earthy quality to the meal, perfect for fall. While, once again, I couldn’t find Gruyere cheese, I used a mixed blend and it worked well with the dish.

“Sunny’s Kitchen” is published by Clarkson Potter. It is $22.50.

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Contact Amy Phelps at aphelps@newsandsentinel.com