CHERRY COKE® CUPCAKES
I came up with this recipe after playing around with some different recipes using soda instead of eggs and oil in cake mix. They're amazing and super easy!
Provided by amyjoca
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Mix cake mix and cherry-flavored cola together in a bowl until batter is smooth. Spoon batter into prepared muffin cups about 2/3 full.
- Bake in the preheated oven until muffins spring back when lightly touched, 18 to 23 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Beat cream in a large bowl using an electric mixer until frothy; beat in confectioners' sugar until stiff peaks form. Lift your beater or whisk straight up: the frosting will form sharp peaks; refrigerate.
- Cut a well out of the top center of each cupcake and fill with 2 to 3 cherries from the cherry pie filling. Transfer frosting to a piping bag or a plastic bag with 1 corner cut off. Frost cupcakes and top each with a maraschino cherry.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 43.1 g, Cholesterol 54.3 mg, Fat 20.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 10.3 g, Sodium 318.6 mg, Sugar 19.2 g
CHICKEN WITH PORK-STUFFED CHERRY PEPPERS
Provided by Eugenia Bone
Categories Chicken Dinner Fall Winter Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 13
Steps:
- In a medium pot, combine the cherry peppers, water, and vinegar. Bring to a boil over medium-high heat and cook until the peppers lighten in color, from red to bright orange, and are pliable, about 5 minutes. Drain and set aside.
- In a large skillet, heat the oil over medium heat. Season the chicken with salt and pepper to taste. Add to the skillet and cook until browned all over, about 20 minutes, turning once or twice. Add the white wine and rosemary and cook until the wine has mostly evaporated, about 5 minutes. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
- Remove the casing on the sausage. Roll the sausage meat into little balls about the size of marbles and stuff them into the cavities of the cherry peppers. Add the stuffed peppers and the stock to the skillet with the chicken. Cover and cook over medium-low heat for 15 minutes for the flavors to meld and the pork to cook. It will be pale in color. Uncover and cook until the sauce reduces by about half, 10 to 15 minutes longer.
- Serve garnished with parsley, if you'd like.
PROSCIUTTO-WRAPPED CHERRY-STUFFED CHICKEN BREASTS
This stuffed, prosciutto-wrapped chicken breast has everything you want in a Valentine's Day entree; it looks fancy, it tastes amazing, and contains dried cherries, a known aphrodisiac.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
- Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
- Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
- Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
- Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
- On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
- Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.
- Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
- Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.
- Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.
Nutrition Facts : Calories 582.6 calories, Carbohydrate 30.5 g, Cholesterol 230.4 mg, Fat 30 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 566.7 mg, Sugar 14 g
CHERRY COKE CHICKEN
No, I'm not kidding, and I'm neither on crack nor cracking up. This is darn tasty chicken, easy enough for a weeknight and pretty enough for company. Just be sure you throw away the tell-tale Coke can so they won't know about your secret ingredient.
Provided by Mooseybear
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix the flour, poultry seasoning, salt and pepper.
- Butterfly the chicken breasts and pound them to about 1/2" thickness.
- Dredge them lightly in the flour mixture.
- In a large skillet over medium heat, saute the onions in the olive oil until soft.
- Add the chicken to the skillet and cook until browned on one side, about 4 minutes.
- Turn chicken and brown the other side for a few minutes more.
- Add the Coke, cherries, garlic and balsamic vinegar.
- Cover, reduce heat and simmer for 15 minutes or until chicken is cooked through.
- Remove chicken and keep warm.
- Dissolve corn starch in water, then add to sauce mixture, and simmer until sauce is thickened and glossy.
- Pour over chicken and serve.
CHERRY COLA CHICKEN
I was playing around with different marinades and this seemed to go over well. This recipe can be baked in the oven if you don't want to brave the winter chill at the grill.
Provided by Sheila P.
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- In a Dutch oven, large enough to hold your chicken, combine the barbeque sauce, 1 liter of cola and grape jelly. Add the chicken and pour in more cola if needed to cover it. Bring to a boil, then simmer over medium-low heat for 1 hour, adding more cola as needed to keep the chicken covered.
- Preheat a grill for medium heat. Remove the chicken from the sauce, and place on the grill.
- Cook, turning frequently for about 20 minutes, just until the skin is crispy. Heat the leftover sauce over high heat and boil for about 10 minutes to serve alongside the chicken.
Nutrition Facts : Calories 1056 calories, Carbohydrate 104.4 g, Cholesterol 227 mg, Fat 45.8 g, Fiber 0.5 g, Protein 56.3 g, SaturatedFat 13 g, Sodium 1149.7 mg, Sugar 93 g
CHERRY PECAN STUFFED CHICKEN BREASTS
Stuffing a chicken breast is easy to do and elevates basic chicken. This version is stuffed with a creamy herb goat cheese and sweet, tart dried cherries. It's encrusted with a pecan crust. The chicken turns out perfectly moist and tastes amazing with the creamy cherry pecan filling. This is easy enough to prepare for a family...
Provided by Gretchen ***
Categories Chicken
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees. Using a small sharp knife, cut a slit in each chicken breast to create a pocket about 4 inches long.
- 2. In a small bowl, combine the stuffing ingredients.
- 3. Stuff each breast with one quarter of the mixture.
- 4. Season with salt and pepper.
- 5. On a plate, combine the bread crumbs and pecan chips.
- 6. Dip each piece of chicken into the egg.
- 7. Then dredge in the bread crumb mixture.
- 8. Heat a little oil in a large nonstick oven-proof skillet over medium heat. Cook chicken on each side for 3-4 minutes.
- 9. Transfer to the oven and bake for 16 to 20 minutes, or until chicken is cooked through.
CHERRY-STUFFED GRILLED CHICKEN
Just got this in a realtor's flyer and I liked the way it sounded. It's from the Washington State Fruit Commission. I guessed time to make since I haven't made them yet. There is a 30 minute marination.
Provided by Oolala
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine cherries, onion, sage, salt and thyme; mix well.
- Cut a pocket on the thicker side of the chicken breast; sprinkle lightly with salt, if desired.
- Stuff one fourth of the cherry mixture into the pocket; close opening with metal skewers or wooden picks.
- Combine oil, vinegar, garlic, salt and pepper, mix well.
- Marinate stuffed chicken breasts 30 minutes in refrigerator.
- Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.
Nutrition Facts : Calories 254, Fat 11.7, SaturatedFat 1.8, Cholesterol 65.8, Sodium 365, Carbohydrate 10, Fiber 1.4, Sugar 7.4, Protein 26.9
EASY COLA CHICKEN
The kids won't complain about dinner tonight when they hear they're having Cola Chicken. Simple and tasty with only a few ingredients.
Provided by Jenuine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken pieces into a 9x13 inch baking dish. Season with salt and pepper. In a medium bowl, mix together the Worcestershire sauce, ketchup and cola. Pour over the chicken. Cover with a lid or aluminum foil.
- Bake for 50 minutes in the preheated oven, until the chicken is no longer pink.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 23.6 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 812.8 mg, Sugar 21.3 g
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