Forget about the dry, tough scrambled eggs of breakfasts past. Sunny Anderson is introducing a new recipe that promises light, fluffy results full of flavor every time. Packed with crunchy tortilla strips, tender vegetables and pepper Jack cheese, her San Antonio Migas (pictured above) from Food Network Magazine are next-level eggs with Southwestern flair. “Migas are scrambled eggs with personality and texture,” Sunny recently told the magazine, which means they’re similar to the classic morning meal your family craves but dressed up with creative ingredients and textures.
The secret to making migas is layering flavors and incorporating them into whisked eggs before they’re scrambled. To start her 20-minute recipe, Sunny sautes tortilla strips until they’re buttery and crisp, then adds colorful bell peppers, green chiles and sweet onions. Together, the chips and vegetables will offer both crunchy and tender textures in the finished dish, while the eggs will be soft after just a few minutes of stirring. Be sure to lower the heat on the stove once you add the eggs to the pan, as too high a flame can dry them out quickly. Before serving, mix in chopped tomatoes, then top with creamy cheese for a fresh, bold finish.
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Sunny Anderson’s first cookbook, Sunny’s Kitchen, has been a dream in the making — since she was 16 years old in fact. Growing up in a military family, Sunny traveled the world. “Food was the glue that held us together as we moved from place to place,” Sunny says. Sunny’s Kitchen will offer readers her whole world in just a few bites. Through breakfast, mains, starchy sides and desserts, Sunny draws upon international flavors, as well as local inspirations. Fans of hers will also get a glimpse into her kitchen, family photos and stories that connect the recipes she shares with the moments and people that mean a great deal to her. Rarely does a cookbook make you feel so connected to the author. Take the time to read the foreword, Sunny’s intro and her tips in “how to cook, for real.” It’s worth it. Want to flip through the pages yourself? FN Dish is giving away five autographed copies of Sunny’s debut cookbook to randomly selected winners.
You can buy Sunny’s new cookbook here, or enter for a chance to win one now. To enter: Tell FN Dish which Sunny recipe is your favorite in the comments (you must include the recipe URL). We’re giving five lucky, randomly selected winners each an autographed copy of the book.
Read official rules before entering
Pick up some of Sunny’s finds for your own kitchen.
Because she has several cats who like to paw at the curtains, Sunny made hers out of this extra-sturdy barkcloth fabric, in the Monstera Leaf Garden pattern. $17 per yard; islandshawaiianfabric.com
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If you follow Sunny Anderson on Twitter, then you know that the Home Made in America star is perhaps the ultimate cat parent. Her “kitty crew,” comprising Truffle Tycoon, Cheddar Cheese and Milky Mouth, seems to all but rule Sunny’s home — and her Twitter account, which is often hacked by her feline friends. They drop by to share self-portraits, stories of their days alongside their human and pictures of the cozy bed they snuggle in.
So when Sunny found out that her friend and fellow Food Network star, Justin Warner, found a stray cat near his Brooklyn restaurant, Do or Dine, she just couldn’t help but welcome the wide-eyed kitty into her home. On March 21, Sea Salt became the newest member of the Anderson family, quickly transitioning from needy rescue cat into comfortable house pet. “Meow, I’m healthy … the sweeties @Do_or_Dine bathed me, shewwt I feel like a milli,” she tweeted from Sea Salt’s point of view, with pictures of the gray-haired beauty attached.
A few months ago, FN Dish chatted with Sunny during the Thanksgiving Live! pre-show, and she said that if she adopted another cat, she would call it Tater Tot. When it came time to naming her newest addition, however, “Sea Salt just jumped into my head,” she told us.
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What can you expect when you put 16 star chefs you know and love on the Chopping Block for charity? Inventive dishes, out-of-this-world ingredients, smack talk, laughs, sweat and a grand prize of $50,000 for the winner’s charity.
Here’s the breakdown: Each Sunday, a new group of All-Stars will compete for a spot in the finale. Tonight, viewers saw four familiar faces from Food Network and Cooking Channel in action in the Chopped kitchen. In the coming weeks, you’ll see mega-chefs, Chopped judges and celebrities battle it out to show the world they’ve got the chops to win the grand prize.
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the winner.
SPOILER ALERT: Find out who won
FN Dish is counting down to the Season-3 premiere of Chopped All-Stars by introducing a competitor every day. Sixteen competitors including Food Network and Cooking Channel talent, renowned chefs, Chopped judges and celebrities are competing for a chance to win the title of All-Stars Champion and a $50,000 donation to charity. Watch the premiere on Sunday, April 7, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes content.
Sunny Anderson is the host of Cooking for Real and Home Made in America. She grew up traveling the world as an Army brat and along the way indulged in many local cuisines. While in the Air Force, she also picked up an interest in music, which led to her becoming a radio host and a music magazine editor. Before joining Food Network, Sunny ran her own catering business, Sunny’s Delicious Dishes. But, did you know there’s no food that Sunny isn’t willing to try at least once? Find out more about Sunny in her Q&A below.
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by Sunny Anderson
It’s my turn to take a stab at the famed Chopped basket. I’m sure I’d come up with something different from these options if asked today, tomorrow or the day after. It’s the beast that is Chopped!
Appetizer basket: Fruitcake, shad roe sack, vodka and Tokyo scallions
I’ve only cooked shad roe sack once and it reminded me of how you cook a good piece of liver — hot and fast. I’d build a brown butter sauce with capers and lemon, then in another pan quickly fry the shad roe sack with just a sprinkle of salt and pepper, maybe a dusting of flour, then I’d rest them in the brown butter sauce while I finished the rest of the dish. With the vodka and the scallions, I’d add some minced shallots and garlic, and I’d simmer them all in a pot with apple cider vinegar and maybe a bit of honey or sugar. Then I’d toast a slice of fruit cake and cut out cubes and make tiny croutons in butter. I’d put the quick vodka-pickled scallions on a plate alongside the shad roe sack in butter sauce and either make a quick bitter green salad for the croutons or just sprinkle them on the plate and hope I don’t get sent home because I didn’t want to incorporate the fruitcake into the dish completely, (ick). Hopefully the quick-pickled scallions would cut the brown butter sauce and I would get points for that — Seared Shad Roe Sack in a Brown Butter Sauce With Quick Vodka-Pickled Tokyo Scallions With Fruitcake Croutons.
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Last week FN Dish readers had the chance to submit a question to Giada and Aarón for Thanksgiving Live!, a two-hour call-in show hosted by turkey master Alton Brown on Nov. 18 from 12 p.m. to 2 p.m. This week, it’s all about Alex Guarnaschelli and Sunny Anderson.
Before the live show starts at noon, Food Network will serve up a three-hour Thanksgiving Live webcast at FoodNetwork.com. Beginning at 11:30am ET, the site will stream a pre-show featuring celebrity chef interviews and behind-the-scenes footage of Alton and the cast preparing for the big day.
Do you have a question specifically for Alex or Sunny? Whether it’s about the way they set their table or a tip for the perfect stuffing, we’ll handpick a selection of your questions and ask them live during the pre-show. Leave your question in the comment section below, or submit it via Facebook and Twitter by using the hashtag: #ThanksgivingLive.
Don’t forget: You can still submit a question for Alton and Bobby, too.
Beginning this Saturday, October 6, you can watch Sunny Anderson embark upon a new journey in her second show, Home Made in America with Sunny Anderson. Follow Sunny as she travels through Baton Rouge, La., Oklahoma, North Carolina, Texas and New York tasting delicious home-cooked creations as she moves across the country. Sunny demonstrates that there is more to food besides preparation and flavor — there is also a story. Throughout the season Sunny will not only try the most-celebrated recipes in the cities she visits, but she will also meet the cooks behind the creations. These cooks will share their inspirational stories and also their own secrets and tips. Tune in to this daytime series at 9:30am ET/PT on October 6 so that you can be a part of the journey.
Get the recipes from the most recent episode of Home Made in America.
Keep reading about Halloween Wars
Join Sunny Anderson as she hits the road to track down the unsung heroes of the American culinary world: home cooks. Sunny travels across the country to discover the inspirational stories of the people behind the recipes, while learning a few tips and tricks of her own on her show Home Made in America with Sunny Anderson premiering Saturday, October 6 at 9:30am ET/PT. Whether Sunny tastes Grandma Williams’ authentic squash pie, which is the talk of Fayetteville, N.C. or Mary’s high-demand granola recipe, these homemade recipes tell a story, and each starts in the home kitchen.
This road trip will have Sunny traveling through Baton Rouge, La., to try a shrimp bisque family recipe, Oklahoma for award-winning barbecue brisket and Texas for the best home-smoked ribs in town. One episode has Sunny exploring her own stomping grounds in Brooklyn, N.Y., to find Carmen Rodriguez, a home cook turned business owner creating buzz with her unique cupcakes.
Tune in to this six-episode daytime series: Premieres Saturday, October 6 at 9:30am ET/PT.