1 lb. boneless, skinless chicken breasts
1 12 oz. Coca Cola
1 bottle barbecue sauce
1 bag angel hair slaw
1 tomato, diced
1/2 onion, diced
1 jalapeno, diced
1 cup mayonnaise
salt and pepper to taste (for the slaw)
1 cup brown sugar
3 tablespoons cayenne pepper
1 lb. bacon
16 oz. muenster cheese, sliced thin
Add the chicken, Coca Cola and barbecue sauce to a slow cooker on low. Cook for 6-8 hours, until done. (You could alternatively pour the soda and sauce over the breasts in a baking dish, cover and bake for 35-35 minutes on 375). Combine the slaw, tomato, onion, jalapeno, mayo and salt and pepper; cover and refrigerate. Preheat oven to 400 degrees. Arrange bacon on a foil lined baking sheet. Combine the brown sugar and cayenne in a small bowl; sprinkle over bacon and bake for 12-15 minutes, until done and crispy. Assemble the sandwiches by cutting the ciabatta into sandwich sized pieces, then slicing in two. Pile on the BBQ chicken, cheese, slaw and bacon. Heat in a skillet over medium heat until the cheese is melted.
bacon recipe source: Dixie Chik Cooks (@dixiechikcooks), June 26, 2014
Showing posts with label Coca Cola. Show all posts
Showing posts with label Coca Cola. Show all posts
Tuesday, February 17, 2015
Tuesday, November 27, 2012
2759. CHERRY COKE BRAISED BACON
2-3 lbs slab of smoked bacon with skin
3 tablespoons cherry jam
1/4 cups dried cherries
1 vanilla bean split in half lengthwise
15 whole cloves
2 liter bottle of Coke
1 Granny Smith apple, peeled and sliced
1 small head of cabbage, cored and shredded
Put the bacon in a large bowl and cover with water. Put it in the fridge overnight to reduce the amount of salt. Put the rack in the lower position and preheat your oven to 275 degrees. Place the bacon into a heavy pot that it will fit snugly into (you may want to cut it into 2-3 smaller pieces). Add the jam, vanilla, cloves, and cherries and pour enough Coke over to cover the pork. Bring it to a boil over the stove, cover and put it in the oven until the meat is fork tender (about 3 1/2 to 4 hours). Remove the bacon from the braising liquid and place it skin-side up on a rack over a baking sheet and tent with foil. Skim off the fat from the braising liquid and strain half of it into a sauce pan. Boil this until it is a nice syrupy sauce. Put the cabbage and apples into the other half and simmer until both are tender about 30-40 minutes. When you’re ready to serve, move the rack to the middle position and heat the oven to 450 degrees. Uncover the bacon and put it in the oven for about 15 minutes or until the the skin is nice and crispy. Serve immediately with reduced braising liquid drizzled on top along with some of the braised cabbage and apples.
bacon recipe courtesy of: Marc Matsumoto, No Recipes, March 23, 2008
3 tablespoons cherry jam
1/4 cups dried cherries
1 vanilla bean split in half lengthwise
15 whole cloves
2 liter bottle of Coke
1 Granny Smith apple, peeled and sliced
1 small head of cabbage, cored and shredded
Put the bacon in a large bowl and cover with water. Put it in the fridge overnight to reduce the amount of salt. Put the rack in the lower position and preheat your oven to 275 degrees. Place the bacon into a heavy pot that it will fit snugly into (you may want to cut it into 2-3 smaller pieces). Add the jam, vanilla, cloves, and cherries and pour enough Coke over to cover the pork. Bring it to a boil over the stove, cover and put it in the oven until the meat is fork tender (about 3 1/2 to 4 hours). Remove the bacon from the braising liquid and place it skin-side up on a rack over a baking sheet and tent with foil. Skim off the fat from the braising liquid and strain half of it into a sauce pan. Boil this until it is a nice syrupy sauce. Put the cabbage and apples into the other half and simmer until both are tender about 30-40 minutes. When you’re ready to serve, move the rack to the middle position and heat the oven to 450 degrees. Uncover the bacon and put it in the oven for about 15 minutes or until the the skin is nice and crispy. Serve immediately with reduced braising liquid drizzled on top along with some of the braised cabbage and apples.
bacon recipe courtesy of: Marc Matsumoto, No Recipes, March 23, 2008
Tuesday, August 07, 2007
819. MINESTRONE SOUP with CHUCK ROAST, BACON and COCA COLA
yields 6 servings
2 1/2 lb. blade chuck roast or meaty soup bones
2 1/2 quarts water
2 teaspoons salt
1 small onion
1/2 cup celery leaves
1 bay leaf
2 slices bacon, diced
1 1/2 cups kidney beans
1/2 cup green beans, chopped
1/2 cup celery, diced
1/2 cup green peas
1/2 cup zucchini, thinly sliced
1/2 cup carrots, thinly sliced
1/4 cup onion, diced
1/4 cup parsley, chopped
1 clove garlic, minced
1/2 cup (2 oz.) elbow macaroni
1 can (6 oz.) tomato paste
1 cup Coca-Cola
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 tablespoon salt
1/4 teaspoon black pepper
Parmesan cheese, grated (optional)
In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat.
Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients.
Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
courtesy of: "International Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company, 1981
2 1/2 lb. blade chuck roast or meaty soup bones
2 1/2 quarts water
2 teaspoons salt
1 small onion
1/2 cup celery leaves
1 bay leaf
2 slices bacon, diced
1 1/2 cups kidney beans
1/2 cup green beans, chopped
1/2 cup celery, diced
1/2 cup green peas
1/2 cup zucchini, thinly sliced
1/2 cup carrots, thinly sliced
1/4 cup onion, diced
1/4 cup parsley, chopped
1 clove garlic, minced
1/2 cup (2 oz.) elbow macaroni
1 can (6 oz.) tomato paste
1 cup Coca-Cola
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 tablespoon salt
1/4 teaspoon black pepper
Parmesan cheese, grated (optional)
In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat.
Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients.
Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
courtesy of: "International Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company, 1981
Monday, August 06, 2007
818. WILD GRILLED BACON-WRAPPED DUCK BREASTS
4 duck breasts
1 1-liter bottle of Coca Cola
1 package of hot links
whole milk
bacon
jalapenos fresh or sliced
cream cheese
barbecue sauce
Cajun Seasoning
First and most important, if you don't want the extreme wild gamey taste, marinate the duck breast fillets for 48 to 72 hours before grilling. Marinate the breasts for 48 hours in a covered dish filled with Coca Cola. You'll have to drain the old coke and add new coke periodically whenever the coke lightens in color. Then after 48 hours of marinating in coke, marinate the breast fillets in whole milk for another 24 hours. Some people like to use Italian dressing instead of milk.
Next, cut each fillet along the side (don't cut entirely in half) creating a pocket in order to stuff the fillets (cut fillets to make it like a hotdog bun or taco shell).
In each of the pockets that you just cut in the fillets, stuff a slice of cream cheese, a long cut of hot link or Cajun sausage, and jalapeno slices.
Season the entire breast fillet inside and out to taste with Cajun Seasoning.
Now roll each of the stuffed fillets in bacon and use tooth picks to hold everything together (Hint: buy/use expensive bacon for enhanced flavor).
Grill over medium heat (add some water soaked hickory or mesquite wood chips to your coals for that smoked flavor) occasionally turning fillets. Pour on your favorite BBQ sauce. Cook until desired level (medium, well done, etc.). Don't over cook - it will dry out the breasts. Cooking time is about 15 - 30 minutes. This one takes patience, but it is well worth the wait. Enjoy!
courtesy of: Adrian Sample / Slap Ya Mama Cajun Seasoning, Walker & Sons, Inc., P.O. Box 1016, Ville Platte, Louisiana 70586
1 1-liter bottle of Coca Cola
1 package of hot links
whole milk
bacon
jalapenos fresh or sliced
cream cheese
barbecue sauce
Cajun Seasoning
First and most important, if you don't want the extreme wild gamey taste, marinate the duck breast fillets for 48 to 72 hours before grilling. Marinate the breasts for 48 hours in a covered dish filled with Coca Cola. You'll have to drain the old coke and add new coke periodically whenever the coke lightens in color. Then after 48 hours of marinating in coke, marinate the breast fillets in whole milk for another 24 hours. Some people like to use Italian dressing instead of milk.
Next, cut each fillet along the side (don't cut entirely in half) creating a pocket in order to stuff the fillets (cut fillets to make it like a hotdog bun or taco shell).
In each of the pockets that you just cut in the fillets, stuff a slice of cream cheese, a long cut of hot link or Cajun sausage, and jalapeno slices.
Season the entire breast fillet inside and out to taste with Cajun Seasoning.
Now roll each of the stuffed fillets in bacon and use tooth picks to hold everything together (Hint: buy/use expensive bacon for enhanced flavor).
Grill over medium heat (add some water soaked hickory or mesquite wood chips to your coals for that smoked flavor) occasionally turning fillets. Pour on your favorite BBQ sauce. Cook until desired level (medium, well done, etc.). Don't over cook - it will dry out the breasts. Cooking time is about 15 - 30 minutes. This one takes patience, but it is well worth the wait. Enjoy!
courtesy of: Adrian Sample / Slap Ya Mama Cajun Seasoning, Walker & Sons, Inc., P.O. Box 1016, Ville Platte, Louisiana 70586
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