Copycat Sunny Delight Recipes

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SUNNY'S COPYCAT SWEET AND SOUR BRUSSELS SPROUTS



Sunny's Copycat Sweet and Sour Brussels Sprouts image

This is my favorite copycat Brussels sprouts recipe, inspired by Chef Andrew Whitney at Dell 'Anima in New York City.

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1/2 cup balsamic vinegar
1/3 cup honey
1 tablespoon chopped fresh rosemary
1/4 teaspoon hickory-scented liquid smoke
Kosher salt and freshly ground black pepper
Vegetable oil, to coat the pan
2 pounds Brussels sprouts, some halved, some quartered and falling leaves retained
Kosher salt
1 medium red onion, roughly chopped
1/4 cup pepitas, toasted in a dry pan
1/4 cup dried cherries or cranberries

Steps:

  • Make the sauce. In a saucepan with straight sides on medium heat, add the balsamic vinegar, honey, rosemary, liquid smoke, a pinch of salt and a hefty grind of black pepper. Stir and cook on medium-low until it reduces and thickens into a sauce, about 20 minutes.
  • Saute the veggies. In your largest pan on medium-high heat, add the oil and the Brussels, minus the reserved stray leaves. Cook the Brussels until they are a deep golden to dark caramelized color on most of the surface, 15 to 20 minutes. Season with salt and add the onions to the pan. Toss to cook, wilt and caramelize, keeping the pan hot, until the onions are lightly browned, 10 to 15 minutes. Add the reserved leaves and cook, tossing, until they become golden as well.
  • Finish and serve. Add the pepitas and dried cherries to the pan and toss everything to combine and warm. Add the sauce and toss again. Season the pan with salt and serve.

SUNNY'S SPICY CHICKEN SANDWICH REMAKE



Sunny's Spicy Chicken Sandwich Remake image

Provided by Sunny Anderson

Categories     main-dish

Time 3h5m

Yield 2 sandwiches

Number Of Ingredients 14

2 boneless, skinless chicken breasts
2 cups buttermilk
1/2 cup hot sauce
2 tablespoons Hungarian hot paprika
Kosher salt and freshly ground black pepper
Peanut oil, for frying
1 1/2 cups all-purpose flour, plus more for dusting
1/4 cup cornstarch
1 teaspoon baking powder
2 tablespoons unsalted butter, softened
2 brioche hamburger buns
1/4 cup mayonnaise
1/2 teaspoon chipotle in adobo sauce
6 dill pickle slices

Steps:

  • For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside.
  • Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying.
  • Heat several inches of oil in a pot or deep-fryer to 375 degrees F.
  • Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate.
  • For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes.
  • Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve.

COPYCAT SUNNY DELIGHT



Copycat Sunny Delight image

I have not tried this recipe yet. I just found it and since I love Sunny Delight, I saved it to try. Cook time is actually chill time....and even that is an estimate.

Provided by Jellyqueen

Categories     Punch Beverage

Time 4h10m

Yield 2 quarts

Number Of Ingredients 7

6 cups water
1 cup corn syrup
1 1/3 cups frozen orange tangerine juice concentrate, thawed
6 tablespoons frozen apple juice concentrate, thawed
2 tablespoons frozen limeade concentrate, thawed
4 tablespoons frozen grapefruit juice concentrate, thawed
1 teaspoon kool-aid unsweetened lemonade mix

Steps:

  • Combine all of the ingredients and stir until well mixed.
  • Chill well before serving.

Nutrition Facts : Calories 870.5, Fat 0.9, SaturatedFat 0.1, Sodium 42.8, Carbohydrate 223.7, Fiber 1.1, Sugar 71.4, Protein 3.1

SHRIMP DELIGHT



Shrimp Delight image

I got this recipe from a co-worker. The first time I made it, my boys ate all of it. The next time I added a second pound of shrimp with the same amount of marinade. My boys ate all of that as well. I always serve over rice.

Provided by NancyRob

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup vegetable oil
2 tablespoons chef prudhommes seafood magic seasoning
2 tablespoons lemons or 2 tablespoons lime juice
2 tablespoons parsley
1 tablespoon honey
1 tablespoon soy sauce
1 dash cayenne pepper
1 medium yellow bell pepper
1 lb shrimp
rice

Steps:

  • Thaw shrimp according to directions.
  • Remove shells.
  • Cut Yellow Pepper into 1/2 inch chunks.
  • Mix all ingredients and marinade 1/2 hour.
  • Cook in 450 degree oven for 10 minutes
  • Serve immediately over rice.

Nutrition Facts : Calories 392.1, Fat 29.3, SaturatedFat 3.9, Cholesterol 172.8, Sodium 421.8, Carbohydrate 8.4, Fiber 0.5, Sugar 4.4, Protein 24.1

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