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Stop eating out and start cooking at home! Learn how to make Sunny Anderson's meatloaf, beef swellington, and chicken pot pie.

Meatloaf in Tri Color Peppers

Ingredients
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 pound ground beef
1/2 pound ground turkey
2 slices white bread, cut into cubes
1 (28-ounce) can crushed tomatoes with basil
2 cloves garlic, minced
1 egg
1 small onion, chopped
1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying
A few dashes Worcestershire sauce
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon oil
Vegetable oil, for frying

Directions

Preheat oven to 400 degrees F.

Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.

Beef Swellington

Ingredients
1 bone-in rib-eye steak (about 2-inches thick)
Salt and freshly ground black pepper
1 sheet puff pastry, thawed
1/2 cup English mustard (recommended: Colman's Mustard)
1 egg
1 tablespoon olive oil
Sauteed Wild Mushroom Sauce, recipe follows

Directions

Preheat oven to 350 degrees F, and preheat grill to medium.

Season beef with salt and pepper and set aside.

Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Fold over and cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl whisk egg with 1 teaspoon water. Brush pastry rectangle with egg wash and bake 25 minutes, until golden and cooked through.

Brush beef with oil. Season with salt and pepper and grill until it's nicely caramelized, turning only once, approximately 3 minutes each side. Transfer beef to a sheet pan and place in the preheated oven. Roast until medium-rare, another 10 to 12 minutes. Remove beef from the oven and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Drizzle with Sauteed Wild Mushroom Sauce and top with beef slices.

Sauteed Wild Mushroom Sauce
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced
1 sprig fresh thyme, leaves chopped
1 1/2 pounds mushrooms, wiped clean, stems removed and sliced (recommended: shiitake, oyster, cremini)
Kosher salt and freshly ground black pepper
1/2 cup heavy cream
2 teaspoons English mustard (recommended: Colman's Mustard)spicy
In a saute pan on medium heat add butter, olive oil, garlic and thyme. Season with salt and pepper. Cook until garlic is tender, not browned, and thyme is fragrant. Add mushrooms and stir to coat with the contents of the pan. Cook until tender and wilted. Add heavy cream and cook until thickened and reduced a bit, about 5 minutes. Stir in mustard. Serve warm.

Chicken Pot Pie

Ingredients
1 rotisserie chicken, skin removed and chicken shredded
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas and diced carrots
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten

Directions

Preheat the oven to 400 degrees F.

Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil, chicken, paprika, sage and oregano. Season with salt and pepper and stir to coat. Cooking on low really just to reheat the chicken and get the seasonings fragrant. Remove the chicken from the pan with a slotted spoon.

To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.

Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

Recipes courtesy of Sunny Anderson.