Chicken, Liver and Rice Meatballs Recipe for Dogs


“What are you making me….It smells Forking Delicious!”

For a special occasion or if your dog is very sick like my 15 3/4 year old is…You need to serve special foods that your dog enjoys to keep him eating. My dog LOVES Liver but liver is too rich to feed in meal amounts. I added rice and ground chicken to stretch out the taste of liver. I recommend only leave what your dog will eat in the refrigerator for up to two days and keep the rest of the balls frozen. Serving size will differ depending on size of dog. My dog weighs 60 pounds and he eats 6 balls a day (with other foods) without any issues. He loves this recipe. It’s one of his favorites.

Ingredients that makes about 48 balls

1 lb chicken livers (my package was slightly under)

4 Tablespoons either chicken fat or unsalted butter (2T for liver and 2T for rice)

4 cups chicken stock

2 cups dry white rice

1 lb ground chicken

3 XL eggs lightly beaten

a few cracks fresh ground sea salt

a few cracks fresh ground black pepper

about 8 Tablespoons extra virgin olive oil


Set oven to 350 degrees F

Spread out the chicken livers on a baking sheet and split the two tablespoons of butter or chicken fat into about 8 pieces and place over livers.

Place in oven and cook 30 minutes. When you pull the livers out hit them with a light sprinkle of salt and pepper.

While the livers are cooking you can prepare the rice.

Put 4 cups of chicken stock in a pot with 2 Tablespoons of either butter or chicken fat and bring to boil.

Add rice, then cover and reduce to simmer for twenty minutes. Take off heat and fluff rice.

By now the livers will be done. Get a potato masher and mash them like potatoes on the pan with juices and all.

Chicken livers will cool fast but wait till the rice is just warm and then combine the rice with the mashed livers. Then add beaten eggs and then mix in ground chicken.

The mixture will be soft so you need to use a meatball scoop.

Sprinkle olive oil on your sheet pans. I use a paper towel and make sure the whole surface has a light coating of oil.

Scoop out the balls.

Mine were done in 15 minutes at 350 degrees F.

“Oh Fork that smells so good….I hate waiting for them to cook….I want them now!”

The dog is waiting by my feet for the Chicken, Liver and Rice Meatballs.

Chicken, Liver and Rice Meatballs for Dogs Recipe

People can eat these balls too but they only taste like chicken liver with a better texture.

The Forking Truth






Dining With Dogs February 2017


“We are on our way to Pita Kitchen in Glendale AZ”

Dining with Dogs is just a “Fluff” story about taking my dogs out to eat. We usually go to many of the same local places over and over but we do find a new place now and then. Many of the restaurants in the Metro Phoenix Area do have patios but not all patios are dog friendly or officially licensed to accept dogs. You should always call an establishment to find out if your furry friend is allowed to dine there. I have found that one once dog friendly patio suddenly went non-dog friendly. It’s also always a good idea to have a back up restaurant to go to because the patio might be booked for a party or sometimes another customer will make a stink if they see a dog come in and you might have to leave. There are some rules for dining with dogs. Dogs are not to sit on furniture and dogs are not to eat off plates. Most food that you eat is not safe for your dog and some are toxic. A few of the foods to avoid are most nuts, anything that is or made from a grape, onions, garlic, avocado, chocolate, bread and more. The best snack for your dog is a small plain piece of meat with any sauce removed.

On this particular day went went to Pita Kitchen in Glendale AZ. This is a casual Greek/Mediterranean Grill.

#What am I going to get to Forking eat today?”

I got a Chicken Kabob Salad.

I received a very large and very generous Greek Style salad with TONS of nicely seasoned moist Chicken and warm pita bread.


My husband had a two meat shawarma plate.

“I FORKING need some more chicken”

For more information please visit

“We’re on our way to Leo’s Island BBQ in Peoria AZ”

“I never leave hungry from Leo’s Island BBQ”

Leo’s Island BBQ is a family owned casual restaurant in Peoria AZ. They specialize

in the Hawaiian Plate Lunch. That means your meal will consist of generous portions of meat, rice, macaroni salad and some steamed vegetables. They offer around 30 combinations and most are priced at around $8.00.

Today I shared the Lemon Pepper Chicken Plate.

The Chicken is tasty and even with three of us eating it we still had leftovers.

“Hey…I could have eaten more!”

My husband had a combination plate of Fried Fish, Fried Shrimp with BBQ Chicken.

While it’s not fancy food it is good value plates and not much different in price than fast food and is much better than fast food.

“We’re on our way to Cucina Tagliani”

Cucini Tagliani serves American Italian Foods and offers an Official Licensed Dog Friendly Patio.

The food isn’t trend setting but it’s tasty, made in house, fresh and reasonably priced.

“You better get me something I Forking want because I’m not getting any younger”

I got the Strawberry and Goat Cheese Salad and had plenty of moist seasoned chicken to share with the dogs.

“You can Forking hit me again with some chicken.”

My husband got his usual Papa’s Platter that contains, Veal Parmesan, Sausage Lasagna and TWO Spinach Manicottis.

“That was a Forking Great Meal for me….I was hoping I’d get to eat at Tags Tonight”

We are so lucky that the older dog  15 3/4 yrs. has made it this far. In September 2015 he was diagnosed with aggressive cancer. At the time he was only expected to make it three  to six months more. He has been on oral low dose chemotherapy since but this sort of medicine can’t be taken at full dose strength for more than a year since it’s so hard on the organs. Currently the cancer has spread to the lungs. We don’t know how many days or weeks we have left. We have to be happy for what we had so far.

That was dining with Dogs for February 2017

The Forking Truth


Pho Hoang Duc Restaurant of Phoenix AZ is Worth a Fork


Pho Hoang Duc is a small family owned and operated Vietnamese Restaurant that specializes in Hanoi  and North Vietnamese Cuisine. This isn’t a fancy restaurant but it looks cheerful and the family that works there is very attentive and welcoming to all their guest.

We started with Goi Cuon Chay.

Vegetarian Spring Rolls

The Vegetarian Spring Rolls contained a type of shattering crisp -what-seemed-like oil free Tofu I never had before. Herbs brightened up the rice noodle and vegetables and a tasty peanut based sauce came of the side.

For my meal I had the Bun Cha Ca La Vong. The National Dish of Hanoi.

Hanoi Turmeric Fish with Dill

I’ve had this dish before but only the more Americanized version. Here it differed some and the owner showed me the correct way to eat it.

You start by tearing the leaves and minty herbs and place them in the bowl. Add some noodles. Get some fish and dip it in the fish sauce and lastly sprinkle on some peanuts. Repeat till full or done.

It really was wonderful and was full of great flavors and textures. The fish was mild and meaty, very flavorful with exotic flavors and fried tasty with caramelization. Also enjoyed the lettuce and minty herbs against the careful touch of turmeric , dill and onions was really interesting and delicious.

My husband had the Bun Bo Hue Hoang Duc.

Hoang Duc Spicy Beef and Pork Noodle Soup

My husband gets this dish at every Vietnamese Restaurant we go to…The Hoang Duc Noodle soup is unique. We husband squealed, “spaghetti” but I believe these noodles are what is known as “soba.” Different Beef and Pork parts including some sort of pork roll float in the developed soup and interesting minty herbs, bean sprouts, cabbage and lemon is served on the side.

I noticed this restaurant also sells Banh Mi Sandwiches for only $2.95 each! (at the time of this review…so subject to change) So I had to bring one home for latter.

Vietnamese Chicken Baguette

This Banh Mi was WILDY Flavorful….

First of all the Baguette has this very appealing aroma of delicious bread. The exterior was more crusty than crisp but the interior is soft. This sandwich is dressed with a generous amount of mayonnaise and contains other sauces like a sort of sweet barbecue and a hot chili sauce. The chicken was fried and seems like it was marinated because it’s full of flavors but has an unusual moist but chewy texture. Something like the way wing meat can be. The sandwich is also stuffed with the usual pickled carrot and radish salad with cucumber and cilantro.

I thought it was pretty darn special to try an Authentic Version of Hanoi Turmeric Fish with Dill. I can’t help to wonder why many of the other Vietnamese Restaurants I’ve been to don’t offer this dish…?

At the time of my visit I don’t think anything on the menu was over $7.95 on the menu.

Prices are very low.

This restaurant packs a lot of bang for your buck and I’d say Pho Hoang Duc Restaurant in Phoenix AZ is Work a Fork!

Worth a Fork!

The Forking Truth is that EVERYTHING is subject to change and your experience may or may not differ.

The Forking Truth




Nigel Slater’s Extremely Moist Chocolate Beet Cake Recipe Simplified


Nigel Slater’s Extremely Moist Chocolate Beet Cake Simplified

Beets were on sale this week for on .88cents a bunch and I haven’t baked desserts with beets before so I thought I’d find a great recipe for baking with beets. YES Nigel Slater’s Recipe is Iron Clad Fantastic. It might be that one recipe you want if you want that one really awesome tasting chocolate cake. The recipe is so good I didn’t even need to read the directions. It’s somewhat involved and many bowls need to be used.  I simplified the recipe by bringing down 5 bowls to only two bowls to prepare the cake. The only major change I did to the recipe was to leave out the 1/4 cup of hot espresso because that would never be in my kitchen and I don’t want the added deepness in flavor because it’s deep enough. The suggested topping for the cake is creme fraiche with poppy seeds. That sounds amazing……but I don’t feel like running to the store to spend $6.00 on a small tub of creme fraiche………so I just used 3 oz of 63% all natural cacao chips melted with 2 oz sweet butter and a splash of warm cream. The cake is super moist and very decadent with deep chocolate flavor. You might not notice the beets. The beets are only in the background and you see a the slight color difference. I was about to use a fresh ricotta cream – mascarpone  with the cake maybe tinted with some beet puree …but didn’t this time……maybe next time… Here’s the simplified recipe.

Ingredients for about 10 servings

8 oz beets – roasted with just water and then peeled and pureed (you need one cup of puree)

7 oz fine dark chocolate (the best my store sells is 63% all natural cacao) (optional to purchase a 10 oz bag of 63% chocolate chips and use 7oz for the cake and three oz for the topping)

8 oz unsweetened butter – cold temperature (optional extra 2 oz for topping)

1 cup flour – plus extra for dusting the springform pan

1 1/14 teaspoon baking powder

3 Tablespoons quality cocoa powder

5 XL eggs

1 cup sugar

optional creme fraiche and poppy seeds to serve

non stick spray


Set oven to 350 degrees F

in a large bowl chop up the butter into cubes and either put the bowl over a pot of heated water or being very careful micro wave it covered with plastic wrap for 30 seconds at a time till it’s half melted. Then add the chips and either way slowly melt the chips into the butter. (this is the hardest part of the whole recipe).

Add the sugar mix.

Add the beet puree and mix.

Add the cocoa and mix.

dump the flour and baking powder on top.

set to the side

In another large bowl add the eggs and with a mixer beat the eggs till they are light and fluffy.

With a fork stir the chocolate and beet bowl till the mixture is almost mixed.

Carefully as possible stir in the eggs till the mixture is incorporated.

Spray the springform pan with non stick spray.

Add a few Tablespoons of flour and shake it around the pan till it’s dusted.

Fill with cake mixture and set in oven


In about 40 minutes the cake should be done

Leave in pan till the cake is slightly warm and run a soft knife around the cake to make sure it doesn’t stick. Slide the cake off onto a plate.

Decide on how you’d like to serve the cake.

It’s really deep with chocolate and extremely moist…you don’t really need anything but it looks naked.

A few options are….

just powdered sugar or sweetened cocoa

The suggested creme fraiche and poppy seeds

3oz deep chocolate chips melted with 2oz unsweetened butter and a splash of warm cream.

Sweetened fresh made ricotta – mascarpone  cheese….maybe tinted with beet puree…drizzled with chocolate or chocolate shavings…..

Nigel Slater’s Extremely Moist Chocolate Beet Cake Simplified

The cake is excellent…Everyone will love this cake!

The Forking Truth


Who the Fork Knew that FOOD Jewelry is a Thing!


Picture from

This past Valentine’s Day some lucky (?) gal received a free Domino’s Pizza Engagement Ring.

This might seem “Cheesy”

to some but food jewelry is popular thing.

Here are some other Pizza Rings I found.


I actually really like this one! It looks like it’s sitting on a pan. The one slice floating and drippy cheese makes it.


This one is kinda adorable too!


Umm…This one looks yummy!


This is a Pizza Hut set I think.

I also found other Food Jewelry….besides pizza.


Here’s a bowl of Macaroni and Cheese with a spoon!


A very detailed bowl of Ramen that looks like it’s being eating in action by something invisible.


Mama mia spaghetti and meatballs too!


A craved Thanksgiving Turkey platter ring.

Who the Fork knew that food jewelry was a thing?

The Forking Truth





Modern Nontraditional Reduced Fat Avocado Green Goddess Dressing Recipe


Modern Reduced Fat Avocado Green Goddess Dressing

Green Goddess Dressing is an old fashioned dressing that is traditionally made from mostly all high fat ingredients like, Mayonnaise, Creme Fraiche and Sour Cream blended with green herbs. I enjoy high fat foods like everyone else does but I prefer my salads to be somewhat healthy so I came up with this recipe. Traditional Green Goddess dressing does NOT contain avocado. I had some extra avocado so I thought I could make a rich tasting Green Goddess type of dressing and I did. You can use this dressing for salads, chicken salad, dip or drizzle it on vegetables, chicken or fish.

Ingredients for about 4 servings

8 oz ripe avocado

3 Tablespoons fresh squeezed lemon juice

1/4 cup scallions sliced (packed tight)

1/4 cup parsley (packed tight)

8 anchovy filets (I used Delallo Brand…I note some other reasonably priced brands sold in Phoenix will not work out as well)

3 Tablespoons white vinegar

1/4 cup water

1 Tablespoon dried tarragon…..(fresh would be better but I very rarely use I usually use dried)

1/4 teaspoon or to taste fresh ground black pepper…( I found after I made the dressing I needed slightly more than 1/4 teaspoon)

Fresh ground sea salt to taste….(not much)


Just blend all the ingredients.

Modern Reduced Fat Avocado Green Goddess Dressing

This dressing seems very rich and is delicious.

The Forking Truth


Gio’s Pizza in Anthem AZ is Worth a Fork


Brocoli, Spinach, Ricotta Stuffed Pizza from Gio’s Pizza in Anthem AZ

Gio’s Pizza in Anthem Arizona serves Italian/Sicilian , New York and what they call…Authentic  Pizza and more. This is a small family owned pizzeria located across the street from The Anthem Outlet Mall. On Gio’s Website they state that they use their family recipes and only use the highest quality ingredients. This small restaurant isn’t fancy and only seats about five small tables inside and two tables outside. As you enter the tight entrance you see all kinds of pizzas on display. In the dining room I noticed a few Sicilian trinkets on the walls and I heard thick Italian accents in the energetic noisy kitchen.

This pizzeria differs in offerings from any other pizzeria I’ve been to in Metro Phoenix. They offer Spaghetti Rolls. They are made with very mild red sauce…just right for children or those who are children at heart!

Spaghetti Roll

Stuffed Pin Wheels that look like fancy stars, garlic knots, calzones, wings, salads-

Regular crust pizza……..Not the most unique but every pizza place offers a plain slice.

Regular Crust Pizza

A Regular Crust Bianca Neve of Mozzarella, Garlic and Ricotta Cheese At the time I had it I know they used Polly-O Brand a popular East Coast Brand. I heard the guys chanting in the kitchen. “Yo we use the Polly-O” as mixers were whirling and the sounds of hands were slapping dough.  I saw a big tub of Polly-O ricotta on the table.  This pizza was my favorite at Gio’s so far……

Gio’s offers Sicilian Thick Rectangular pizzas like the-

Nonna – Bread Crumbs, Onion, Tomato and Mozzarella

Stuffed Pizzas like the Broccoli, Spinach and Ricotta (Pictured at the start…..well it seemed healthy…LOL…..Lots of Spinach and Broccoli…….It’s quite enormous and in my opinion is two or more meals) The top is very unique….the crust folds over and turns into a thin crisp cheese crust)


Stuffed Sausage, Pepperoni and Potato my husband had the last two times.

They offer cannoli, espresso and sell small tubs of a frozen confections..(gelato or Italian Ice? not sure..didn’t look too close and couldn’t even consider a tub of confection after eating here)

Unique little Pizza Place that offers something different.

I’d say Gio’s Pizza of Anthem AZ is Worth a Fork!

Worth a Fork! Not a fancy place……. Small. You might want to give them a try if you are in the area.

The Forking Truth




Mora Italian Restaurant in Phoenix AZ is Worth a Fork


Mora Italian Restaurant isn’t your typical Italian Restaurant in Phoenix. It’s more like not your Grandfather’s  Italian Restaurant…..It’s like Las Vegas Quality with Approachable Pricing. The Co-Owner is – James Bead Award Wining, Celebrity Chef, Cookbook Author, Restauranteur, Food Network’s Chopped Judge………and recent Phoenix Transplant…Scott Conant.

Picture taken at recent AZCENTRAL Food & Wine Festival


Spotted Chef Conant on the line on my way in.

From my seat the entrance looks like this.

I turn around and see an attractive patio that surprisingly overlooks a busy street.

The dining room features wood, leather or leather like seating, lots of Ferrari Red and Italian Pop Culture adorning the wall.

The Spaghetti Eating Heathen Women are quite memorable.

We start out with Polenta with Mushrooms and Truffle Sugo.

It’s rich and creamy with a variety of well developed mushrooms of different textures. It’s seasoned just so…It’s special occasion delicious!

New we share the Ricotta and Mascarpone Gnudi.

They are like ravioli fillings…Sort of like if a ravioli had a baby with angel food cake, topped with concentrated tomato in a buttery thin sauce.

My husband had a very unique kind of Short Rib. He said it didn’t seem braised and seemed more like a grilled steak. He said it was surrounded with interesting ingredients. He thinks he remembers ingredients like artichoke, arugula, Calabrian Peppers and pumpkin seeds.I think I see endive and radicchio on the plate too. He said it was really all great together.

I had the Whole Boneless Orata ( Gilt Head Bream Fish).

It was so tender, moist and sweet. It just melted in my mouth. Even the skin was crisp and seasoned nicely. The plate came with melted leeks, faro and a grilled lemon. This was just a really great dish….I remember I had this same fish at Bartolotta’s in Las Vegas.

I was too full for dessert 🙁

I’ll save room for dessert next time 🙂

Mora Italian is Worth a Fork….but…it’s important to read below

Worth a Fork! I NOTE at the time of this review Mora Italian is a newly opened restaurant and is subject to mishaps in service and delays in the timing of serving food……but what I tried was outstanding so I’m giving them the Fork.

The Forking Truth is that EVERYTHING is subject to change and your experience may…or may not…differ.

The Forking Truth

Forking Awesome Kicked UP Waldorf Inspired Salad Recipe


Forking Awesome Kicked UP Waldorf Inspired Salad

The Waldorf Salad was created in the 1890s at the Waldorf Hotel in New York City. A typical Waldorf Salad is made from apples, celery, grapes and walnuts dressed with a mayonnaise dressing. That sounds sort of boring and heavy to me so I went with that idea and used some unusual ingredients like kumquat, rambutan and tomatillo that made it more interesting. There is a lot of flavors and textures in this salad with a little heat. It really is Forking Great….most people will like all the flavors and textures. Even if you don’t want to make this salad you will still want to make the walnuts like I do. I cook the walnuts with water for 3 minutes in the microwave to release the bitter flavor and toss the walnuts in the oven with minimal amounts of sugar, oil and seasoning and they are just delicious! My recipe makes more walnuts than you need for this recipe. I don’t think you will have a problem using them or snacking on them.

Ingredients for about three servings

1 cup walnuts

2 cups water

1 Tablespoon extra virgin olive oil

1 Tablespoon sugar

1/2 teaspoon sea salt

1/4 teaspoon cayenne

a few cracks black pepper

12 rambutan – peeled (you can substitute lychee fruit or large grapes)

2 celery ribs – peeled and cut in bite size pieces

1/2 fennel bulb – core removed and sliced thin (save some fennel fronds to toss in)

1 tomatillo – cut in quarters, then eights and each eight in fourths

1 apple – cored and cut in bite size pieces

3 Tablespoons jumbo raisens

2 radish sliced thin

2 kumquats sliced thin (remove seeds if you come across any)

1 Tablespoon fresh lime juice

1 Tablespoon apple cider vinegar

1 Tablespoon honey

1/2 teaspoon sea salt

1/4 teaspoon cayenne

few cracks fresh black pepper


Place the walnuts in a microwave safe bowl. Cover with plastic wrap and heat for three minutes.

Set oven to 350 dries F. When the walnuts are cool enough to handle remove from the muddy looking liquid and blot as best as you can on paper towels. This is to remove even more of the bitterness. Place the walnuts in a small mixing bowl and toss with the olive oil, 1 Tablespoon sugar, 1/2 teaspoon salt, 1/4 teaspoon cayenne and a few cracks of fresh black pepper. Toss well and spread out the walnuts on a baking sheet. Place in the oven for 15 minutes. Remove and let cool.

Cut the peeled rambutan off the pits and place in a large mixing bowl.

Add celery, fennel, fennel fronds, tomatillo, apple, raisins, radish, kumquats and remaining ingredients.


Top with desired amount of walnuts.

Forking Awesome Kicked UP Waldorf Inspired Salad

It’s really very light delicious and different.

Most people will enjoy this salad!

The Forking Truth





PHOENIX AZ Tops Travel & Leisure Magazine List for Best Pizza in America


My Heirloom Tomato Pizza

Travel and Leisure Magazine Reader’s Poll Results place Phoenix as Best Pizza in America……… Much of the success might be due to Pizzeria Bianco. This particular Pizzeria is celebrity endorsed and is on many lists and TV shows for The Best Pizza in the Country. This is the Pizzeria where people have waited for HOURS in line to get in. Pizzeria Bianco Chef/Owner might be the first and perhaps only Pizzeria-Chef to earn a James Beard Award. Well what for ever reason many kinds of Pizzerias are mushrooming up everywhere here in Metro Phoenix. Some how Phoenix has become BEST Pizza in America. (according to Travel and Leisure Magazine)

Here’s the top ten from Travel and Leisure Magazine.


#2 Detroit

#3 Buffalo, New York

#4 Chicago

#5 Providence, Rhode Island

#6 New York, New York

#7 Maison, Wisconsin

#8 Wilmington, North Carolina

#9 Philadelphia, Pennsylvania

#10 Knoxville, Tennessee

Below are some of but not all the Pizzas We Tried in Metro Phoenix in no particular order.

La Bocca Wine Bar and Urban Kitchen Scottsdale AZ

Char Pizzeria Peoria AZ

NYPD Pizza Peoria AZ

Craft 64 Scottsdale AZ

Forno Fabbri 1949 Scottsdale AZ

Sardella’s Pizza and Wings Peoria AZ

Di Carlo’s Litchfield Park AZ

Fired Pie Phoenix AZ

Organ Stop Pizza from Mesa AZ

6in Plain Stuffed Deep Dish from Giordano’s in Peoria AZ

Paridise Valley Pizza in Phoenix AZ

Margherita D.O.C. La Piazza Al Forno in Glendale AZ

Pomo Glendale AZ

This Pizza is named “The Lou” from Lou Manatti’s Pizzeria

Gio’s Pizza in Anthem AZ

Humble Pie in Phoenix AZ


Apologies for not adding a Pizzeria Bianco Pizza Picture and some of our other well known pizzas as I couldn’t find all my photos.

Phoenix AZ Makes list for BEST Pizzas in America! (According to Travel and Leisure Magazine)

The Forking Truth