SUNNY'S 3-INGREDIENT NUTTY CHOCOLATE CHIPS
Provided by Sunny Anderson
Categories dessert
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper. Dip just half of each chip in the melted chocolate, then dunk in the chopped nuts to coat. Rest on the baking sheet until set, about 10 minutes.
SPICY ASIAN PICKLE CHIPS
Heat things up by adding sriracha and Fresno chile to these quick pickles.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and chile in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks.
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SUNNY'S EASY RANCH BOWTIE CHIPS
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Cook the pasta according to the package instructions. Drain well and put into a large bowl. Drizzle the pasta with the olive oil to lightly coat. Sprinkle with the ranch seasoning, Parmesan and red chili flakes and toss to coat well.
- Spread the seasoned pasta into one layer on the prepared baking sheet. Bake until the pasta is crispy and golden, 20 to 25 minutes. Serve warm or at room temperature.
SUNNY'S AHI TUNA POKE WITH PLANTAIN CHIPS
This recipe is a quick and easy, multipurpose way to make your ahi tuna for an amazing poke. I like to turn it into a poke bowl with a spring mixture of baby lettuces, pickled ginger, seaweed salad, diced mango, cilantro and sometimes rice or quinoa, but you can also use it to fill lettuce wraps. Still, there's nothing like fresh tuna poke served alone with plantain chips as a snack or appetizer. This is how I've had it on vacation, and I love it, because it's well-balanced with a sweet, salty and fiery bite from the ginger and spicy honey.
Provided by Sunny Anderson
Categories appetizer
Time 2h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Dice the tuna into 1/2-inch cubes and add to a large bowl.
- In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, vinegar and scallions. Add the soy mixture to the tuna and stir to coat. Refrigerate for 2 hours.
- Scoop the chilled tuna into martini glasses or bowls, then sprinkle with sesame seeds and serve with fried plantain strips.
SUNNY'S SPICY SPINACH PANZANELLA
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the baguette cubes: Preheat the oven to 400 degrees F.
- In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper, then toss again. Pour onto a nonstick baking sheet and toast, tossing every 3 to 4 minutes, until golden on all sides, 12 to 14 minutes. Allow the cubes to cool slightly before tossing back into the large bowl.
- For the vinaigrette: In a medium bowl, combine the mustard and lemon zest and juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes.
- For the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature.
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