In the last year and a half, we’ve hosted a numerous visitors seeking the adventures of a retreat. There are many interesting recipes available with Pocket Change Gourmet. The delicacies aim to satiate whilst hitting all the right spots of one’s palate. These are the dishes most visitors sampled when exploring the outdoors with us.

Key Lime Pie

The pleasing taste of key lime pie lingers long in the mouth long after consumption. Amazingly, the delicacy can be consumed in a number of varied ways, whether as a pie, served on sticks, in jars or all soaked up in syrup, with meringue servings and without. Want to enjoy the serving outside? It’s a plan. Inside? Still ideal.

When it comes to key lime pie, there’s no limits to the imagination. There are even gluten-free versions available out there if one is feeling a bit liberal. In essence, key lime pie can be taken in a couple of varied combinations without losing its luster. It’s no wonder that this was the dish of choice for most campers.

Cornbread Pancakes with a Hint of Strawberry Compote

Hmm, a cross between cornbread and pancakes? How would that taste? The answer is, fantastic. Of course, as with every other food portion, the proof of the pudding ultimately lies in the eating.

All that’s needed is to check out the recipe and try to cook it up. The meal was a big hit among adventurers who seemed to simply want to partake in something sweet while on the go. Incredibly, the dish can be taken together with toppings like strawberry compote, lots of maple syrup and butter. Whatever one’s preferences are really, it’s all about freedom of choice.

Japanese Soy Sauce Eggs

This was another big hit among travelers. Shoyu eggs are also referred to as Japanese soy sauce eggs. When it comes to culinary applications, the eggs are traditionally used as a garnish for ramen.

While that’s the conventional method of consumption, there’s a whole plethora of other options available. The name of the game is sampling, there’s so many ways that these umami bombs can be enjoyed. One could try out making a batch and then snack on them whenever the hunger pangs strike.

When used in accompaniment with grain bowls, they are fantastic add-ons. Alternatively, the Japanese soy sauce eggs can be paired together with morning porridge to add some extra oomph to the mix since they add that additional heft necessary.

Roasted Cauliflower Salad with Chickpeas, Feta and Herbs

This particular delicacy has been accepted by travelers from all around the country as being the ultimate apotheosis of the trendy salad. It’s utter perfection in the way it’s made and presented ready for consumption. While the process is a bit complex, it still serves its purpose dutifully.

Parting Shot

Having the choice of the aforementioned saucy dishes on one’s menu is quintessential when planning any excursion. It’s high time to get acquainted!

Staff Writer; Sherry Shaw

One of the freshest faces is that of Chef Sunny Anderson.  Anderson’s appearance is like a breath of fresh air. She is beautiful inside and out and she displays a pleasant attitude. Her energy just pops off the screen and she makes cooking fun.

Even though Sunny Anderson is one of the hottest chefs on the airways this was not always the case. Sunny Anderson grew up as an Army brat. She joined the  Air Force as a radio broadcaster and journalist. While working in media she continued to indulge in the culinary arts.

Once leaving the Air Force she continued working as a DJ in various cities. Sunny’s career as a DJ was a successful one, culminating in New York at a #1 rated radio station.

But obviously the cooking bug kept biting. What started off as a hobby eventually grew into a passion and then a new career. What started out as a love in cooking for friends soon turned into a catering company.

Chef Sunny Anderson appeared on the Food Network’s Emeril Live!  This was the catalyst of her reinvention.  Sunny Anderson left her radio career and closed her catering business to focus on chasing yet another dream, sharing her recipes with the Food Network audience.

Anderson went on to gain her first show, Gotta Get It, a food gadget show, quickly followed by Cooking for Real, How’d That Get On My Plate and other Food Network show appearances.

Sunny’s cooking skills makes your taste buds tingle and her fun-loving and down to earth personality keeps us wanting more.

Chef Sunny Anderson has shown us how she reinvented herself by moving  from one passion to another.

Visit Sunny Anderson at her website.