cooking away from home Sunny Anderson WITH RECIPES AND TIPS FROM

away from home
Sunny Anderson
introduction. . . . . . . . . . . . . . . . . . 1
check in & chow down . . . . . 3
pack & go . . . . . . . . . . . . . . . . . . 21
home sweets home
© 2013 Publications International, Ltd.
Text on pages 1 and 2 © 2013 HVM L.L.C.
Recipes on pages 4, 6, 7, 8, 10, 11, 12, 14, 16, 18, 20, 22, 28, 30, 31, and 32 © 2013 HVM L.L.C. Recipes
on pages 3, 13, 21, 24, 25, 26, and 27 © 2013 Publications International, Ltd. Photographs on pages 2, 5,
6, 9, 10, 15, 17, 19, 23, 29, 30, 31, and 32 © 2013 HVM L.L.C. All images of Sunny Anderson © 2013 John
Fortunato. All other photographs © 2013 Publications International, Ltd.
All rights reserved. This publication may not be reproduced or quoted in whole or in part by any means
whatsoever without written permission from Louis Weber, CEO, Publications International, Ltd., 7373 North
Cicero Avenue, Lincolnwood, IL 60712. Permission is never granted for commercial purposes.
Manufactured in USA.
Photography on pages 5, 6, 9, 10, 15, 17, 19, 23, 29, 30, 31, and 32 by PIL Studio North.
Food Stylist: Carol Smoler
Assistant Food Stylist: Sheila Grannen
“Extended Stay America Favorite recipes contributed by guest relations associates”.
away from home cooking
Welcome to our hotel—and our new cookbook!
Consider it a great way to help you feel at home
while you’re away from home, because it’s filled
with something you don’t typically find in a hotel
room: easy-to-prepare recipes for delicious
home-cooked meals, including some really tasty
ones created by celebrity chef Sunny Anderson,
just for Extended Stay America.
Now you can cook up any of these recipes, any
time, right here in your fully equipped kitchen.
Getting the ingredients is a piece of cake, too.
Just ask one of our associates where you can find a local supermarket.
Ready to start? Check out our handy pantry list and shortcut tips. In no time,
you’ll be away from home and enjoying the best kind of cooking: home cooking.
Visit the Away From Home Cooking online resource at Learn more about what Sunny has cooking
online at or via social media at Sunny’s Facebook
page and on Twitter @Sunny Anderson.
Condiments to have on hand:
-Salad dressings
-Salt and pepper packets
-Soy sauce/teriyaki sauce
-Canned tomatoes
-Chicken/beef broth
-Dry cereal
-Maple syrup
-Nonstick cooking spray
-Pasta sauce
-Ramen noodles
-Tuna/salmon in cans
-Vegetable/olive oil
-Bagels, pita bread, bread
-Cream cheese
-Fresh fruits
-Shredded cheese
-Vegetables (carrots, lettuce,
tomatoes, peppers)
-Yogurt/Greek yogurt
-Chicken breasts/fish fillets
(individually wrapped)
-Frozen vegetables
-Ground beef
Check out neighborhood groceries
and mini-marts to see what foods are
Take advantage of supermarket salad
bars—get just what you need and
avoid overbuying and extra waste.
Look for individual-sized salad
dressing packets at the salad bar.
You can pick up a few to top salads
and sandwiches, or even to use as a
For a handy measuring cup, Extended
Stay America provides measurement
calibrations on each 12-oz. paper
coffee cup, available on the Graband-Go Breakfast Bar. Just pick one
up each morning or ask a Guest
Services Representative.
1 teaspoon is approximately the size of a soda bottle cap.
Bring along small packets of salt and pepper (or other favorite
seasonings) so you won’t have to purchase a large amount.
Zip-top bags come in handy for storing leftovers, marinating
chicken, or fish. Bring some with you or remember to add them
to your shopping list.
When eating out, think about what you may be able to use in
your next meal. A leftover baked chicken breast may work great
cut up on a salad or tossed into a stir-fry.
Save soy sauce, teriyaki sauce, or sweet and sour sauces
from Chinese take-out orders—great for making an extra-tasty
sandwich or stir-fry.
Pick up a mini-veggie tray as a snack and to use as your
vegetable supply. It will last several days to a week.
Take advantage of individual-size containers of items such as
hummus, applesauce, fruit cups, and peanut butter. You can use
them in recipes or as a snack in-between meals.
check in &
chow down
TIP: Top with toasted sliced
almonds for a crunchier
texture and added flavor.
15-Minute Chicken
and Broccoli Risotto
tablespoon vegetable oil
small onion, chopped
packages (about 9 ounces each) ready-to-serve yellow rice
cups frozen chopped broccoli
package (about 6 ounces) refrigerated fully cooked chicken breast
strips, cut into pieces
1⁄2 cup water
Sliced almonds (optional)
1. Heat oil in skillet over medium-high heat. Add onion; cook and stir
3 minutes or until translucent.
2. Knead rice in bag. Add rice, broccoli, chicken and water to skillet. Cover;
cook 6 to 8 minutes or until heated through, stirring occasionally. Garnish
with almonds, if desired.
Makes 4 servings
Sunny’s Philly
Cheesesteak Rice Bowl
pound stir-fry beef strips
1 tablespoon seasoning salt
Black pepper
Garlic powder and onion powder (optional)
2 tablespoons olive oil
1⁄2 cup sliced Vidalia or sweet onion
1⁄2 green bell pepper, seeded and chopped
1 teaspoon all-purpose flour
1 cup heavy cream
1⁄2 cup shredded Cheddar-Jack cheese blend
1 teaspoon hot sauce
1 packet microwaveable rice
1 Roma or plum tomato, seeded and chopped
1. Season beef with salt, pepper, garlic powder and onion powder, as
desired. Stand at room temperature 1 hour. Heat oil in saucepan over
medium-high heat. When it begins to swirl, add beef, giving space so
it sears instead of steams. Cook beef on one side until golden, about
8 minutes. Flip and cook on other side until cooked through, about 6
minutes more. Remove beef to plate; loosely cover with aluminum foil.
Do not clean out the saucepan.
2. In the same saucepan, add onions, bell pepper and pinch of salt.
Cook, over medium-high heat, until tender and slightly golden on edges,
about 8 minutes. Remove with slotted spoon or tongs to plate with beef.
Do not clean out the saucepan.
3. In the same saucepan over medium heat, add flour; cook, stirring
constantly, 1 minute. Add cream; cook until thickened. Add cheese and
hot sauce; stirring constantly. Keep warm on low.
4. Prepare rice according to the package directions. Divide rice into
2 bowls; top evenly with beef, peppers and onions, and drizzle of cheese
sauce. Top with chopped tomatoes to serve.
Makes 2 servings
“I like my cheesesteak ‘wit’ and that
means ‘with cheese sauce’—in this
case, plenty of it drizzled over perfectly
cooked beef, veggies, and rice.”
Hearty Rotisserie
Chicken Noodle Soup
These black bean
patties are great
for breakfast with
scrambled eggs
or grits.
Sunny’s Black Bean Burgers
1 can (15 ounces) black beans, rinsed and drained
1 packet (1.25 ounces) taco seasoning mix
Kosher salt and black pepper
1⁄2 cup frozen corn, do not thaw
1 packet instant original oatmeal
1 egg*, beaten
3 tablespoons olive oil
4 multi-grain wheat buns, toasted
4 teaspoons mayonnaise
Shredded lettuce
Prepared salsa
1 container (32 ounces) low-sodium chicken broth
2 cups water
1 package (1 pound) frozen mixed vegetables of choice (carrots, peas,
corn, preferred)
1 large celery stalk, chopped
1⁄2 teaspoon black pepper
4 cups shredded or chopped rotisserie chicken
1⁄2 package (8 ounces) egg noodles
1. Heat broth and water in saucepan over medium-high heat to a boil.
2. Add vegetables, celery and pepper to saucepan; cook uncovered over
medium heat until vegetables are just tender, about 10 to 15 minutes.
3. Add chicken and noodles to saucepan. Simmer 8 to 10 minutes, until
chicken is heated through and noodles are just tender.
4. Serve with your favorite baguette or grilled cheese sandwich.
Makes 8 servings
“Extended Stay America Favorite”
*Egg substitute equivalent can be used.
1. Mash beans in large bowl or plastic bag, leaving a few chunks. Stir in
taco seasoning, salt and pepper as desired. Stir in corn, oats and egg.
Refrigerate mixture 10 minutes to hydrate the oats.
2. Heat oil in large skillet over medium heat. When oil begins to swirl,
scoop one-fourth of the bean mixture and drop onto pan, slightly
smoothing it into a circle. Cook on one side until golden and a bit crisp,
about 8 minutes; flip and cook on the other side 8 minutes more.
3. Spread bottom of each bun with thin layer of mayonnaise. Top with
lettuce, patties, salsa and bun top.
TIP: Test vegetables and
noodles at 8 minutes, being
careful not to overcook.
Makes 4 servings
Sunny’s Easy Chicken
Mac ’n’ Cheese with
Spicy Ranch Salad
Kosher salt
cup uncooked elbow macaroni
tablespoons unsalted butter
red bell pepper, seeded and chopped
can (10.75 ounces) condensed cream of chicken soup
slices American cheese, torn into shreds
11⁄2 cups chopped rotisserie chicken
Black pepper
4 strips bacon, cooked crisp and chopped (optional)
2 scallions, white and green parts, finely chopped (optional)
Spicy Ranch Salad
1⁄2 cup ranch dressing
1 cup chunky salsa
1 head iceberg lettuce, shredded
1. Cook pasta in large saucepan of salted water according to package
directions. Drain; reserve pasta water.
2. Melt butter in large saucepan over medium heat. Add bell pepper.
Cook until pepper is tender, about 6 minutes. Add soup, 1⁄2 soup can of
reserved pasta water and cheese. Stir until melted, about 8 minutes.
3. Add chicken, cooked pasta and pepper; stir. Top with bacon and
scallions, if desired.
4. Combine ranch dressing and salsa in a large bowl. Toss with lettuce.
Serve salad chilled or at room temperature along side of Mac ’n’ Cheese.
Makes 2 servings
“Feel like a kid again with this
stovetop macaroni and cheese
studded with a cook’s best grocery
store shortcut—rotisserie chicken!”
Spanish Rice
Turn this into an
extra meaty soup
by adding a cup of
shredded rotisserie
Sunny’s Easy Beef and
Black Bean Soup
1 tablespoon olive oil
1⁄2 pound stew beef, cut into ½-inch cubes
1 packet (1.25 ounces) taco seasoning mix
1 cup pico de gallo or chunky salsa
1 cup canned black beans, do not drain or rinse
2 cups beef stock
Kosher salt and black pepper
4 tablespoons sour cream (optional)
1 cup shredded Cheddar-Jack cheese blend (optional)
2 scallions, white and green parts, thinly sliced at an angle (optional)
Tortilla chips
cup uncooked rice
1 teaspoon vegetable oil
4 links chorizo sausage (about 12 ounces)
2 green onions, chopped
1⁄2 cup chopped celery (about 2 stalks)
1⁄2 cup chopped green bell pepper
1 teaspoon chili powder
Salt and black pepper, to taste
1 can (about 14 ounces) diced tomatoes, undrained
1. Prepare rice according to package directions. Set aside.
2. Heat oil in skillet over medium-high heat. Cook sausage until well browned,
draining off any excess fat.
3. Stir in green onions, celery and bell pepper; cook until vegetables are
tender-crisp. Add chili powder, salt, black pepper and tomatoes. Reduce heat;
cover. Simmer for 20 minutes.
4. Stir in cooked rice; heat 10 minutes.
Makes 4 servings
VARIATION: Ground beef can be
substituted for sausage, if desired.
1. Heat oil in a saucepan over medium-high heat. When oil begins to
swirl, add beef and taco seasoning. Cook 8 to 10 minutes or until beef
develops a light golden crust on all sides. (The goal is not to cook the
beef thoroughly in this step, just get color.)
2. Stir in pico de gallo and undrained black beans; bring to a simmer.
Add beef stock; cover and simmer on low until beef and beans are
tender, about 20 minutes. Season soup with salt and pepper. Serve soup
warm with dollop of sour cream, cheese, and scallions, if desired. Serve
tortilla chips on the side.
Makes 2 servings
“Extended Stay America Favorite”
“Extended Stay America Favorite”
Beef Teriyaki Stir-Fry
1 cup uncooked rice
1 boneless beef top sirloin steak (about 1 pound)
1⁄2 cup teriyaki sauce, divided
2 tablespoons vegetable oil, divided
1 medium onion, halved and sliced
2 cups frozen green beans, thawed
1. Cook rice according to package directions. Keep warm.
TIP: Substitute salmon fillets or shrimp for
chicken, or prepare vegetarian-style using
spinach ravioli or four-cheese ravioli.
Chicken with Pesto Cream Sauce
2 chicken breasts (3 ounces each), cut into 1-inch chunks
Salt and black pepper
1 red bell pepper, cut into chunks
1 cup prepared pesto
1⁄2 cup white wine
11⁄2 cups heavy cream
Penne or fettuccine, cooked and drained
Grated Parmesan cheese (optional)
1. Spray skillet with cooking spray. Season chicken with salt and black
pepper, as desired. Cook chicken over medium-high heat, about 5
minutes, until no longer pink in center. Remove from pan; set aside.
2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return
chicken to skillet.
3. Stir pesto into skillet. Add wine and cream. Cook over medium heat
until thickened, stirring occasionally.
4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve
warm, sprinkle with Parmesan cheese, if desired.
Makes 2 servings
2. Cut beef lengthwise in half, then crosswise into 1⁄8-inch slices. Combine
beef and 1⁄4 cup teriyaki sauce in medium bowl; set aside.
3. Heat 11⁄2 teaspoons oil in skillet over medium-high heat. Add onion; stir-fry
3 to 4 minutes or until crisp-tender. Remove from skillet to another medium
4. Heat 11⁄2 teaspoons oil in skillet. Stir-fry green beans 3 minutes or until
crisp-tender and heated through. Drain excess liquid. Add beans to onion in
5. Heat remaining 1 tablespoon oil in skillet. Drain beef, discarding marinade.
Stir-fry half of beef 2 minutes or until barely pink in center. Add to vegetables.
Repeat with remaining beef. Return beef mixture to skillet. Stir in remaining
1⁄4 cup teriyaki sauce; cook and stir 1 minute or until heated through. Serve
with rice.
Makes 4 servings
Sunny’s North Carolina
Braised Ribs with BBQ Sauce
8 to 10 baby back ribs, skin removed, sliced into single portions
Kosher salt and black pepper
11⁄2 cup chopped Vidalia or sweet onions, divided
1 cup ketchup
1⁄4 cup packed light brown sugar
1⁄4 cup honey
2 tablespoons grained Dijon mustard
2 tablespoons apple cider vinegar
1 packet microwaveable rice
1 cup frozen broccoli florets
1 scallion, chopped, white and green parts
1. Generously season ribs with salt and pepper. Combine 1 cup onions,
2 cups water and ribs, bone-side down, in large saucepan. Cover;
simmer on low until fork-tender, about 1 hour.
2. Heat remaining 1⁄2 cup onions, ketchup, brown sugar, honey, mustard,
vinegar, 2 tablespoons water and pinch of salt and pepper in saucepan
over medium heat. Reduce heat; simmer until onions are tender, about
10 minutes.
3. Prepare rice according to the package directions; pour in large bowl.
Place broccoli and 1 tablespoon water in microwave-safe bowl; cover
tightly with plastic wrap, microwave until tender, about 1 minute. Drain
water, gently chop broccoli and add to rice. Stir in scallions. Season rice
with salt, as desired. Keep warm.
4. Remove ribs from saucepan, discarding braising liquid. Return
ribs to saucepan; pour sauce over top. Cook over medium-high heat
while tossing ribs until all are coated and sauce has caramelized and
thickened, about 8 minutes. Serve warm over prepared rice.
Makes 2 servings
“When there’s no grill or
oven, my Carolina roots will
always find a way to make
my signature sweet and
tangy barbecue!”
Sunny’s Chocolate-Banana
Pancakes with StrawberryChocolate Whipped Cream
pint chopped strawberries
packet instant hot chocolate
ounces (about 3⁄4 cup) whipped topping
cups dry buttermilk pancake mix (just add water version)
tablespoons butter or cooking spray
banana, sliced (optional)
1⁄4 cup mini semi-sweet chocolate chips (optional)
1⁄4 cup chopped walnuts (optional)
1. Combine strawberries and chocolate powder in small bowl; stir
to coat. Refrigerate until syrup develops, about 30 minutes. Fold in
whipped topping; return to refrigerator.
2. Prepare pancake batter according to package directions. Let batter
rest 5 minutes.
3. Heat 2 tablespoons butter, or spray generously with cooking spray, in
large skillet over medium heat. Once butter melts, swirl it around pan to
coat. Pour ½ cup portions of batter for each pancake allowing room for
each to spread without touching. (You may have to do this in batches.)
Continue with remaining 2 tablespoons butter and pancake batter. Once
bubbles appear on the edges of pancakes, gently top with 3 to 4 banana
slices and several chocolate chips, if desired. Let batter set then flip
pancakes to cook until done, about 1 minute more.
4. Top with reserved whipped topping and sprinkle of walnuts, if desired.
Makes 12 to 14 pancakes
SUNNY’S TIP: Think outside the bowl! Get creative: If you don’t have
a large bowl, use the pot provided in your room to mix the pancake
batter. Use whipped topping on toasted cinnamon-raisin bagels,
toasted pound cake slices with fresh berries, in hot chocolate, or with
muffins. Refrigerate or freeze extra pancakes individually wrapped
in plastic wrap. Reheat pancakes in a toaster on the lowest setting.
Make a quick strawberry syrup for pancakes by stirring together 1 cup
maple syrup or pancake syrup and 1 cup strawberry preserves.
“Start your days sweet, and
reward yourself for a tough
week ahead—or the one you
just finished!”
Sunny’s Loaded Oatmeal
with Quick Candied Pecans
4 packets original instant oatmeal
cup dried cranberries
2 teaspoons light brown sugar
1⁄4 cup finely chopped apple
1 banana, sliced
4 strips bacon, cooked crisp and chopped
Candied Pecans
1 cup pecan halves
4 teaspoons Grade A maple syrup or pancake syrup
2 teaspoons light brown sugar
Pinch ground cinnamon
Kosher salt
1. Combine oatmeal packets and correct amount of water for 4 packets,
dried cranberries and brown sugar in large saucepan. Prepare oatmeal
as instructed. Remove from heat; stir in the apple. Set aside.
2. Toast pecans in large skillet over medium-high heat, while constantly
stirring to prevent burning, until soft, chewy and warm, about 5 minutes.
3. Reduce heat to low; stir in syrup, brown sugar, cinnamon and salt.
Cook, stirring constantly until most of brown sugar dissolves, about 5
minutes. Serve warm or at room temperature.
4. Serve oatmeal topped with several slices banana, bacon and sprinkle
of pecans.
Makes 4 servings
SUNNY’S TIP: Make the candied pecans a spicy,
sweet and savory snack by adding a pinch of
paprika and cayenne pepper while cooking.
“This is a bowl of
excitement with each
scoop; no one will tell if
you add more bacon!”
“Extended Stay America Favorite”
TIP: This chili is great topped with shredded cheese,
chopped onions, black olives, and served with tortilla
chips. Store leftovers in a resealable plastic bag for a
quick lunch at work or simple dinner later in the week.
Triple Burger Chili
1 triple plain hamburger (purchased from your favorite fast food
1 jar (16 ounces) mild salsa
1 can (16 ounces) black or kidney beans, rinsed and drained
1 packet (1.25 ounces) lower sodium chili seasoning mix
1. Chop hamburger patties into coarse pieces.
2. Combine hamburger pieces, salsa, beans and seasoning mix in large
saucepan over medium heat. Cook 15 minutes, stirring occasionally,
until chili thickens.
3. Toast the bun for croutons to top your chili, if desired.
Makes 4 servings
pack & go
Pizza-Stuffed Potatoes
2 medium potatoes (about 7 ounces each)
cup pizza sauce
1 teaspoon grated Parmesan cheese
1⁄2 ounce turkey pepperoni slices (about 8), quartered
1⁄3 cup shredded part-skim mozzarella cheese
1. Poke potatoes with fork and heat in microwave on HIGH 5 to 7 minutes
or until soft. Split potatoes open with a knife; mash insides lightly.
2. Top each potato with half the pizza sauce and mix lightly into potato.
3. Sprinkle potatoes evenly with Parmesan cheese. Top evenly with
pepperoni and mozzarella cheese.
4. Return potatoes to microwave and cook on HIGH 1 minute or until
cheese is melted.
Makes 2 servings
Sunny’s Easy Curry
Chicken Salad Pita
cup mayonnaise
cup plain Greek yogurt
teaspoon mild yellow curry powder
teaspoon Hungarian or hot paprika
Kosher salt and black pepper
cups chopped rotisserie chicken breast
cup thinly sliced celery
cup chopped walnuts
strawberries, hulled and thinly sliced
pitas, each cut in half to make 2 pockets
cup loosely packed mixed lettuce
1. Combine mayonnaise, yogurt, curry powder and paprika in large
bowl or saucepan. Season with salt and pepper, to taste.
2. Fold chicken, celery and walnuts into dressing. Refrigerate 20
3. Line strawberries in two layers inside pita pocket. Pack lettuce into
each of the 4 pockets over the strawberries. Scoop chicken salad on top
to serve.
Makes 2 servings
SUNNY’S TIP: Make pita chips by splitting pitas
and cutting them into wedges like pizza. Coat
both sides with cooking spray or brush with olive
oil and toast in skillet on medium heat until crisp.
Season with salt or your favorite seasoning blend.
“This chicken salad with
the warm spices of curry is
cooled off with sweet and
tart strawberries and a bite of
bitter greens for the perfect
pita pocket filling.”
Mini Cheese Burritos
cup canned refried beans
2 (8-inch) flour tortillas
1⁄4 cup chunky salsa
2 (3⁄4-ounce) Cheddar cheese sticks*
*Cheddar cheese block can be substituted. Cut cheese into sticks.
1. Spread beans over tortillas, leaving 1⁄2 inch border around edges. Spoon
salsa over beans.
2. Place cheese stick on one side of each tortilla. Fold edge of tortilla over
cheese stick; roll up. Place burritos, seam side down, in microwavable
3. Microwave on HIGH 1 to 2 minutes or until cheese is melted. Let stand
1 to 2 minutes before serving.
Makes 2 servings
Breakfast Tacos
6 mini taco shells or 2 regular taco shells
2 eggs
Nonstick cooking spray
1⁄2 teaspoon taco seasoning mix
2 tablespoons shredded Cheddar cheese or cheese sauce
2 tablespoons mild salsa
Sliced green onion and shredded lettuce (optional)
1. Heat taco shells according to package directions.
2. Meanwhile, beat eggs in small bowl until well blended. Spray small
skillet with cooking spray; heat over medium-low heat. Pour eggs
into skillet; cook and stir until desired doneness. Sprinkle with taco
3. Spoon eggs into taco shells. Top each taco with 1 teaspoon each
cheese and salsa. Add green onion and lettuce, if desired.
Makes 2 servings
TIP: These wraps
make a great
meal or snack.
Timesaving Thai Wraps
1 package (3 ounces) chicken-flavored ramen noodles*
2 teaspoons creamy peanut butter
11⁄2 cups packaged shredded coleslaw mix
1⁄2 cup chopped rotisserie chicken
8 (6-inch) flour tortillas
Soy sauce (optional)
*Discard seasoning packet.
1. Cook noodles according to package directions; do not drain. Add
peanut butter, 1 teaspoon at a time, stirring until melted. Stir in coleslaw
mix and chicken; cover and set aside 2 minutes.
2. Spoon noodle mixture onto tortillas. Sprinkle with soy sauce, if
desired. Wrap and serve immediately.
Makes 8 wraps
home sweets
Sautéed Apples Supreme
2 small apples or 1 large apple
1 teaspoon butter
1⁄4 cup unsweetened apple juice or cider
2 teaspoons brown sugar
1⁄2 teaspoon ground cinnamon
2⁄3 cup vanilla ice cream or frozen yogurt (optional)
1 tablespoon chopped walnuts, toasted
1. Cut apples into quarters; remove cores and cut into 1⁄2-inch-thick slices.
2. Melt butter in large skillet over medium heat. Add apples; cook 4 minutes,
stirring occasionally.
3. Combine apple juice, brown sugar and cinnamon; pour over apples.
Simmer 5 minutes or until apples are tender and sauce thickens. Transfer to
serving bowls; serve with ice cream, if desired. Sprinkle with walnuts.
Makes 2 servings
Sunny’s Easy
BBQ Popcorn
2 tablespoons sweet paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1⁄4 teaspoon kosher salt
3 tablespoons sugar
4 to 5 cups microwaveable popcorn, prepared
according to package directions
1. Combine paprika, onion powder, garlic powder and
salt in skillet over medium heat. Stir spices briskly while
toasting until fragrant, about 4 minutes. Scrape into a
small bowl or cup to cool. Add sugar; stir.
2. Sprinkle seasoning blend over popped popcorn in large
bag or bowl. Serve immediately.
Makes 2 servings
SUNNY’S TIP: This BBQ seasoning is
also perfect rubbed on chicken, fish,
shellfish, or sprinkled over fries or chips.
“It’s movie night
and the plot thickens
with my smoky,
sweet popcorn that
has heart—the heart
of the South!”
Sunny’s Memphis Blues ’n’
Blackberry Compote with Ice Cream
1 apple, peeled, cored and chopped
1 pint blueberries
1 pint blackberries
3⁄4 cup sugar
2 teaspoons fresh lemon juice
Vanilla ice cream
1. Combine apple, blueberries, blackberries, sugar, lemon juice and ½ cup
of water in large saucepan. Cook, uncovered, over medium heat, while gently
mashing until fruit is tender and liquid reduces slightly to a syrup, about 20
2. Serve fruit mixture over ice cream, sprinkled with granola.
SUNNY’S TIP: Make the hot chocolate richer
by using milk. If you don’t like to waste, stir
the used fruit into oatmeal or any cereal.
Makes 2 cups
Sunny’s Easy Strawberry
Banana Hot Chocolate
6 strawberries, hulled and chopped
1 banana, sliced
4 packets instant hot chocolate
1. Combine strawberries, banana and correct amount of water for
4 packets of hot chocolate in large saucepan. Cover; cook over low heat
until fruit is very soft, about 15 minutes. Remove fruit with slotted spoon
or strain through colander and return liquid to saucepan, discarding fruit.
2. Add chocolate packets; stir until dissolved. Serve hot.
Makes 4 servings
SUNNY’S TIP: Use this compote on pancakes, in oatmeal,
or chilled in yogurt. The syrup is great for flavoring tea.
“Extended Stay America Favorite”
TIP: This pie is perfect served frozen or
slightly thawed. Serve a little or a lot; store
remaining pie in freezer for up to 2 weeks.
Chocolate Candy Bar Pie
bar (8 ounces) chocolate candy, broken into pieces
tablespoons butter
container (8 ounces) frozen whipped topping, thawed
prepared chocolate pie crust
1. Melt chocolate and butter in saucepan over low heat. Remove from
heat; let stand 2 minutes.
2. Add whipped topping to saucepan; fold together until completely
3. Pour chocolate mixture into pie crust. Cover with plastic lid; freeze at
least 2 hours.
Makes 6 servings
Sunny Anderson’s debut cookbook, Sunny’s Kitchen, delivers recipes
for classic comfort food with bold flavors. Sunny uses affordable,
easy-to-find ingredients with occasional store-bought shortcuts, and
also provides smart leftover ideas. Whether you’re entertaining a
crowd or cooking dinner for your family, Sunny’s Kitchen
will become your new kitchen inspiration.
Available wherever books are sold.
When you’re away from home,
Extended Stay America wants you
to feel right at home. That’s why we
created this cookbook, full of tasty
and easy to prepare recipes. With
a fully equipped kitchen in every
one of our 76,000 guestrooms
nationwide, you can enjoy these
simply delicious meals anytime.
It’s our way of saying: welcome
home. To see what’s cooking, visit
by the day, week or month