Sunny Anderson's Good Day recipes, book signing info - KMSP-TV

Sunny Anderson's Good Day recipes, book signing info

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ATLANTA -

The recipes for Sunny Anderson's Honey Glazed Butterflied Chicken and Spicy Mac and Cheese, as she prepared on Good Day Atlanta, are listed just a little further below.

So, what do you get when you mix comfort food and succulent tastes inspired by travels around the world? The answer is in the pages of "Sunny's Kitchen: Easy food for life." It's the new cookbook from Food Network Host Sunny Anderson.
 
Don't miss your chance to see Sunny at her book-signing at 5 p.m. Wednesday. She'll be at the Sam's Club at 2901-A Clairmont Road in Atlanta.

More info:
Sunny Anderson website



RECIPES

Sweet-glazed Butterflied Chicken

Ingredients


1 (5 pound) chicken, spine removed and butterflied
Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 tablespoons butter

Ingredients

2 tablespoons grated onion (use the smallest side on a box grater, or use a rasp)
2 cloves garlic, grated (on a rasp)
1/8 teaspoon ground allspice
1/4 cup light brown sugar
1 tablespoon stone-ground mustard
1/4 teaspoon hot sauce (recommended: Frank's Red Hot sauce)
2 teaspoons apple cider vinegar

Directions

Preheat the oven to 375 degrees F.

Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature.

Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes.

Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat.

When the chicken is around the 140 degree F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions.

Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/sweet-glazed-butterflied-chicken-recipe/index.html?oc=linkback


Spicy Mac and Cheese

Ingredients


2 cups elbow pasta, cooked until almost al dente
8 ounces Cheddar, 1/2 cubed, 1/2 shredded
8 ounces Colby cheese, cubed
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
1/4 cup finely grated onions
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish

Directions

Preheat the oven to 350 degrees F.

In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.

In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.

Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Read more at: http://www.foodnetwork.com/recipes/spicy-macaroni-and-cheese-recipe/index.html?oc=linkback


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