DR PEPPER BREAD RECIPES

Steps:

• Place ribs in the bottom of your slow cooker, pour 1 can of soda over them. Cover and slow cook for 7 hours on low or 4 hours on high.
• Preheat oven to 400 degrees. Cover a cookie sheet with foil then place a wire rack over the top.
• Combine 3/4 cup BBQ sauce with 1/2 cup Dr. Pepper soda.
• Carefully remove the ribs from the slow cooker, placing on rack. Brush tops with sauce. Bake for 15 minutes, flip and brush other side. Bake 15 minutes more.
• Serve remaining sauce at the table.

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.