107.7 The Bronc’s Rider Student Top Chef is Back!
107.7 The Bronc’s Rider Student Top Chef is back and we’re soda-lighted to partner with Liberty Coca-Cola to bring you the most pop-tastic competition yet! For more information, click here!
Contestants have from Monday, October 20 to Sunday, November 16 at 11:59 p.m. to submit their recipes. Contestants are free to create anything their heart desires as long as it includes a Coca-Cola brand soda and you bet Rider’s top chefs will be fizz-tastic! For a full list of rules and prizes, click here!
Check out the current recipes below! To see your recipe listed, submit here!
Coca-Cola Brownies by Cricket Hogger '29
Ingredients:
Baking spray
2 cups white sugar
1 ¼ cups all-purpose flour
1 cup unsalted butter, melted
2 12oz cans of Coca-Cola
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
Steps:
Step 1: Preheat the oven to 350f. Step 2: Grease a 9×13-inch pan. Step 3: Mix sugar, flour, butter, cocoa powder, vanilla extract, baking powder, salt and Coca-Cola in a large bowl. Step 4: Once it’s completely combined, pour into pre-greased pan and bake for 25-30 minutes. You can poke it with a toothpick or a butter knife in the center and if it comes out clean (or with a few crumbs), it is done. Bonus: Decorate with a Coca-Cola bottle wrapper across the center for a fun look! |
Sweet & Spicy Coca-Cola Chicken Wings by Yousra Bouhaddouz '26
Ingredients:
2 lbs chicken wings, split and tips removed
1 cup Coca-Cola
¼ cup soy sauce
¼ cup honey
3 tbsp chili sauce, Thai sweet chili sauce
2 tbsp brown sugar
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp cornstarch
1 tbsp water
1 tbsp vegetable oil
½ tsp salt
¼ tsp black pepper
1 tbsp chopped green onions
1 tsp sesame seeds
Steps:
Step 1: Boil chicken wings with water, ginger, and salt for 10–12 minutes until cooked. Drain.
Step 2: Heat oil in a skillet and fry wings on both sides until golden.
Step 3: Add garlic, soy sauce, honey, chili sauce, brown sugar, and Coca-Cola. Stir well.
Step 4: Cook for about 10 minutes until the sauce thickens and coats the wings.
Step 5: Garnish with sesame seeds and green onions.
Serve hot.
Meat 'n' Potato Kabobs by Jaylene Ramirez '26
Ingredients:
1 pound beef top sirloin steak, cut into 1-inch cubes
3 teaspoons steak seasoning, divided
1 garlic clove, minced
1 cup Coca-Cola
3 small red potatoes (about 8 ounces), cubed
3 tablespoon adobo
1 cup cherry tomatoes
1 medium sweet orange pepper and 1 red pepper cut into 1-inch pieces
1 teaspoon canola oil
1 cup pineapple chunks
Steps:
Step 1: Put 3 teaspoons of steak seasoning, garlic, and cola in a large bowl. Step 2: Add beef; toss to coat. Set aside. Step 3: Place potatoes and water in a pot. Boil, covered, on high until just tender, around 20 minutes. Drain. Step 4: Return to bowl. Add tomatoes, pepper, oil, and remaining steak seasoning; toss to coat. Step 5: Drain beef. Step 6: On wooden skewers, add vegetables, beef, and pineapple. Grill, covered, over medium heat or broil 4 in. from heat until beef reaches desired doneness and pepper is crisp-tender, around 6-8 minutes, turning occasionally. |
"Pop of Inclusion" Coca-Cola Roasted Veggies & Smoky Chickpeas by Journey New '26
Ingredients:
Coca-Cola Glaze
1 cup Coca-Cola (Classic)
1 tbsp balsamic vinegar
1 tbsp tamari (or coconut aminos for soy-free)
1 clove garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
Roasted Veggies & Chickpeas
1 can chickpeas, drained and patted dry
1 small sweet potato, cubed
1 red bell pepper, chopped
1 zucchini, sliced
1 red onion, sliced
2 tbsp olive oil
Salt & pepper to taste
Fresh parsley or microgreens for garnish
Steps:
Step 1: Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
Make the glaze:
Step 2: In a small saucepan, combine Coca-Cola, balsamic vinegar, tamari, garlic, smoked paprika, cumin, and salt.
Step 3: Simmer over medium heat for 10–15 minutes, stirring occasionally, until it thickens into a syrupy glaze.
Prepare the veggies:
Step 4: Toss chickpeas, sweet potato, bell pepper, zucchini, and onion with olive oil, salt, and pepper.
Step 5: Spread evenly on a baking sheet.
Step 6: Roast for 25 minutes, stirring halfway through.
Step 7: Brush with glaze and roast another 5–10 minutes, until caramelized and glossy.
Plate:
Step 8: Spoon the roasted veggies into bowls.
Step 9: Top with glazed chickpeas.
Step 10: Drizzle extra Coca-Cola glaze over top and garnish with parsley or microgreens.
Citrus Fresca Steak Tacos by Maria Chiariello '26
Ingredients:
Steak
1 lb flank steak
1 cup of Fresca (citrusy soda)
Juice of 1 lime
1 tbsp olive oil
Guacamole
2 ripe avocados
Juice + zest of 1 lime
1/4 cup chopped red onion
1 small tomato, diced
1 tbsp finely chopped cilantro
Fresh Pico de Gallo
2 Roma tomatos diced
1/4 cup red onion
1 minced jalapeno
Juice of 1/2 lime
Salt + cilantro
Sour Cream Drizzle
1 cup sour cream
4 tbsp lime juice
4 tbsp milk
Salt
Other
1 pack corn tortillas
Crumbled cotija cheese
Cilantro to garnish
Lime wedge
Steps:
| Step 1: Combine Fresca, lime juice, olive oil, and salt + pepper in a bowl with the flank steak. Marinate overnight or 2-4 hours in fridge. Step 2: While steak is marinating, prepare guacamole and Pico de Gallo. Step 3: Prepare sour cream drizzle by mixing together sour cream, lime juice, and milk (to thin). Add salt to taste. Add sour cream to a squeeze bottle. Step 4: After marination is done, grill steak on high heat for roughly 4-5 minutes per side. Let rest for 5 minutes, then slice against grain. Step 5: Place corn tortillas on grill until warm. Spread a spoonful of guacamole on each tortilla. Add a few slices of the marinated steak. Top with Pico de Gallo, a sprinkle of cotija cheese, and a drizzle of sour cream. Garnish with cilantro and serve with a lime wedge. Step 6: Enjoy! |
Challah Bread by Marelyn Huitz '29
Ingredients:
1.5C Wheat Flour
2.5 tsp Dry Yeast
1 tsp salt
1 tbsp sugar
8oz coca cola
1.5 tbsp vegetable oil
For egg wash: 1 egg, 1tbsp water
Steps:
Step 1: Add dry ingredients to a bowl and Step 2: Add coca cola and vegetable oil Step 3: Cover your bowl and let rise for 1 hour Step 4: Transfer the dough to counter top Step 5: Divide into 3 equal parts Step 6: Shape each part into a ball Step 7: Turn the ball shape into rectangular shape, then roll it up Step 8: repeat the process for each of the 3 balls Step 9: Put the ends together and start braiding, transfer to baking tray with wax paper, and cover with cloth Step 10: Rise 25 minutes Step 11: Preheat oven 350 F Step 12: Brush the egg wash over the dough Step 13: Bake for 30 min |
Daniel’s Citrus-Cola Carnita Tacos by Daniel Piver '27
Ingredients:
Signature Spice Rub
(Makes around 2 quart containers of rub; can be adjusted based on size)
½ cup salt
½ cup sugar
¼ cup cocoa powder
⅛ cup garlic powder
⅛ cup onion powder
⅛ cup paprika
⅛ cup cumin
⅛ cup chili powder
Carnitas
3–4 lbs boneless skinless pork shoulder
1–2 tablespoons olive oil
1-2 bottles Mexican Coke
1 large sweet onion, diced
6–7 cloves garlic, finely chopped
1 teaspoon ground black pepper
1–2 teaspoons dried oregano
1–2 teaspoons cumin
2 bay leaves
1 cinnamon stick
½ cup fresh lime juice
1 cup fresh squeezed orange juice
1 peel of orange
1 bunch fresh cilantro, chopped
Pickled Red Onions
1–2 red onions
2 cups white vinegar
⅓ cup salt
3 teaspoons sugar
2–3 tablespoons black peppercorns
Salsa Verde
6–7 tomatillos
¼-½ white onion, chopped
2–3 cloves garlic
2–3 serrano peppers
1 teaspoon salt
3 cups vegetable broth
4 tablespoons cilantro, chopped
Corn tortillas
Lime wedges
Steps:
Step 1:Preheat the oven to 325°F. Step 2:Combine the spice rub ingredients in a large bowl using your desired ratio. Whisk to combine. Step 3: Rinse and pat dry the pork shoulder with paper towels. Step 4: Slice the pork shoulder into 4–5 large chunks. Step 5: Thoroughly coat the pork with the spice rub mixture until evenly covered. Step 6: In a stainless steel pan, add olive oil and sear the pork on each side until browned. Place the seared pork in a large Dutch oven or heavy pot. Step 7: Deglaze the same pan with half the bottle of Mexican Coke, scraping the bottom to release brown bits. Add this liquid to the pot with the pork. Step 8: To the Dutch oven, add the rest of the Coke, lime juice, and orange juice. Add more liquid as needed to cover the pork. Step 9: Add onion, garlic, black pepper, salt, oregano, cumin, bay leaves, cinnamon stick, orange peel, and chopped cilantro. Stir until everything is evenly distributed. Step 10: Place the Dutch oven covered in the preheated oven for 3½–4 hours, or until the meat is fall-apart tender. Salsa Verde Step 11:While the pork cooks, make the salsa verde. In a saucepan, bring vegetable broth to a boil. Add the serranos and husked tomatillos; simmer uncovered for 12–15 minutes.Step 12:Drain the vegetables, reserving ¼ cup of the cooking liquid. Step 13:In a blender, puree the peppers, tomatillos, garlic, onion, and cilantro. Add the reserved liquid if needed for a smoother texture. Step 14: Transfer to a bowl and season with salt to taste. Pickled Onions Step 15: Thinly slice the red onions with a mandolin and divide them between jars with the peppercorns. Step 16: Heat the vinegar, sugar, and salt in a medium saucepan over medium heat, stirring until dissolved (about 1 minute). Step 17: Let cool slightly and pour over the onions. Allow to cool to room temperature, then refrigerate. Finishing and Plating Step 18: Once the pork is done, shred it with forks and place it on sheet trays, reserving the liquid. Lightly braise the pork in a high-temperature oven until slightly crispy. Step 19: Warm corn tortillas in a low-temperature oven, covered with damp paper towels and foil, until soft and pliable. Step 20: To serve, place a generous amount of crispy pork on each tortilla. Spoon a bit of the reserved liquid on top, add salsa verde, pickled red onions, and finish with chopped cilantro and a squeeze of fresh lime. Enjoy! |
Hot Honey Ham, Egg and Cheese Slider by Dylan Sack '26
Ingredients:
Ham
10 lb Bone-in Ham
2 12 oz cans of Schweppes Ginger Ale
Hot Honey Dip
3 Tbsp Honey (Raw is better)
1 Tbsp Frank’s Red Hot (or preferred hot sauce)
4 Tbsp Butter(unsalted)
Other
Eggs
Cheddar Cheese
Buns
Steps:
Step 1: Preheat oven to 325 F
Step 2: Take ham and place into a baking pan with aluminum foil at the bottom. Add in Ginger ale to the foil at the bottom, wrap the ham in aluminum foil.
Step 3: Cook the ham for 3 hours at 325 F until ham is fully cooked through.
Step 4: While the ham cooks, toast the buns, scramble eggs with salt and pepper, add cheese while the eggs are in the last 30 seconds of cooking.
Step 5: Remove ham from the oven, cut into slices, place eggs and cheese on the bottom of the slider roll, add ham onto the top of the eggs, close slider roll.
Step 6: Serve with hot honey dip on the side.
Hot Honey Dip
Step 1: Melt butter over medium/low heat in a sauce pan.
Step 2: Once melted, add in honey and hot sauce.
Step 3: Let cook on low heat for 5 mins until sauce thickens.
Step 4: Remove from heat, and serve.