If you are a Food Network viewer, you have probably seen chef Sunny Anderson. In addition to her own cooking show “Cooking for Real”, Sunny is also a host on the Food Network series “The Kitchen”.
I have been fan of Sunny’s recipes for many years. The main thing I like about her recipes is that they are usually very easy to make and they are very, very versatile. I hosted several parties last year and I used several of Sunny Anderson’s recipes for main course dishes and appetizers.
One of her recipes I make frequently is honey glazed carrots. This recipe is very easy to make and it goes well with just about every type of poultry or meat. I used it recently as a side dish with stuffed baked chicken. All my guests really enjoyed the meal, and made particular mention of how much they liked the glazed carrots. This is also a versatile recipe that you can incorporate into a carrot soufflé.
Whenever I am hosting a dinner party I frequently make Sunny’s pan roasted Brussels sprouts with smoked turkey. The original recipe includes bacon, but I substituted it with smoked turkey because I do not eat pork. I have served this dish at several dinner parties along with grilled shrimp and salmon. I know this may be surprising since most people would probably serve Brussels sprouts with pork chops or roast beef. However, I wanted to serve something a little different, so instead of serving the Brussels sprouts with a red meat I served them seafood instead. (I was even surprised how well this combination turned out). This is also a very versatile recipe that you can easily incorporate into a homemade vegetable soup or salad.
I also want to note that the pan roasted Brussels sprouts are so filling, that you can eat them with a chunk of corn bread and have a full meal.
If you want something a little lighter, try Sunny’s Asian lettuce wraps. This recipe can be used as a main course or an appetizer. I have used it as both. The main thing I like about this recipe is that you have the option of using several different types of lettuce fillings. If eating red meat is not a problem for you, than you can use ground beef or shredded beef tips in your wraps. Or, if red meat is not an option for you can make the filling out of chopped tilapia or salmon, or shredded turkey meat. Whenever I serve these wraps as an appetizer I like to fill them with baked fruit or vegetables. However, if I am serving the wraps as a main course I fill them with turkey meat or tilapia