Melt good quality Chocolate in the microwave at 50% for 1 minute at a time, and stir in between until perfectly melted. Stir in enough Almonds to generously coat all with the Chocolate. Drop clusters onto a foil lined tray and pop into the fridge to chill. They can be considered done at this point, and ready to eat in about 5 – 10 minutes.
In this instance I melted a Coconut White Chocolate bar, then drizzled it across the chilled Almond Clusters. I usually melt the second Chocolate in a separate microwaveable bowl to keep its color pristine, but this time I needed the bowl for something else. These taste just as good, but I think the white against the brown looks better than the lighter brown.
Want a bite? Just make some real fast.
Related Link:
My favorite Chocolate – http://www.lindt.com/2865/2866.asp
My neighbor walked by when I was BBQing this. I thought to myself… Please don’t ask me what I’m grilling.
“Hi neighbor, it smells good, what are you grilling?”
What would I say? “UUmmmmm, a halved head of Romaine Lettuce.” It just sounds so, like where’s the beef. I didn’t even have anything else to tack on to the answer. Thank God he didn’t ask 🙂 .
I’ve loved the Grilled Romaine Salads I’ve had in a few restaurants and wanted to capture that same flavor, so I gave it a try. And… I HIT IT first attempt.
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The leftover Buffalo Chicken was great on a Buffalo Salad. I chopped a few pieces of the Chicken Breast and added it to a freshly prepared Salad with a bit of Ranch Dressing, and a touch of Frank’s Red Hot Buffalo Wing Sauce. It became a tasty Buffalo Salad.
* The photo was taken prior to the addition of extra Buffalo Sauce.
Related Links:
http://www.franksredhot.com/
http://www.hiddenvalley.com/
http://www.ineedtext.com/FoodBlog/?p=120
On many occasions, I’ve made Buffalo Wings in the oven baked in a large oven bag. The meat would just fall off the bone, like all meats should do. I would remove the Chicken Wings from the bag during the last 15 minutes of baking to crisp up the skin, or I would broil them for about 5 minutes.
I saw that I had a Buffalo Wing Spice Packet on hand. It contains the powdered “Buffalo” spices and (1) large oven bag, but no Wings. However, I did have a Whole Chicken, so I used the spice mix and the process on it.
I coated the Chicken with the seasoning, then baked it in the bag. And as like the Chicken Wings, the meat fell off the bone. I removed the Chicken from the bag, brushed it with Frank’s Red Hot Buffalo Wing Sauce to add even more kick, and then gave it a quick broil. It was cooked perfectly. Those oven bags are so easy and fool proof, but one should definitely crisp up the skin before serving. It makes the meat look and taste better.
I served it with Carrots, Ranch Dressing and more of Frank’s Sauce, since I didn’t have Celery, nor Blue Cheese Dressing on hand — The traditional accompaniments, when eating Buffalo. But what I substituted was great together. I can’t wait to try Snipe ; )
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Here’s the basic recipe minus the measurements — It makes too much for a small quick serving. It’s simply a mixture of chopped Artichoke Hearts, Jalapenos, Green Chilies, Shaved Parmesan (since that’s the type currently on hand, but grated is best), and Mayonnaise. Just mix all ingredients to a balanced creamy consistency. Cover with just enough mayo to coat.
One of my friends brings a larger serving of this dip to my Annual Christmas Party. I believe she won a Ribbon for it in 2007. FYI: I didn’t provide the measurements below, because they appear to be off — Way too much mayo, which doesn’t seem necessary. Read more…
Since I usually buy the large pack of thighs and marinate groups of them in various things to enjoy throughout the week. Here it’s with an old favorite, Italian Dressing. My preference is the original Good Seasons I mix up myself. These days I usually make it with Red Wine Vinegar, but I’m always experimenting.
Here’s a couple marinating for the rest of the week. All taking in more flavor. I double bag them, because they sometimes leak which is aweful. Avoid that potential.
Related Links:
http://www.kraftfoods.com/goodseasons/flavors/dry-salad-dressing-and-recipe-mix/
I like to marinate skinless chicken thighs in something different each time I cook them. This time it was simply Olive Oil, Garlic, Lemon, Salt and Pepper, then roasted in the oven.
Another favorite marinade is Feast Kitchen’s Sesame Dressing. Chicken Thighs marinated in it a day or two are truly amazing. They’re sweet and juicy. I usually barbeque them. You must try it. Here’s the link to the dressing I use as a marinade. It’s the best dressing for a Chinese Chicken Salad too. I get it from Costco.
http://www.feastkitchens.com/products.html
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