Thanksgiving 2015 Got Forking Stuffed

Thanksgiving 2015

Thanksgiving 2015

Not many people can say they cooked a forking 500 turkey dinners all by themselves. But that was a long time ago. I think I worked harder on serving just 10 people than the 500 I did once. This year I cooked for only 10 people but made enough food for maybe 20. I prepared over 20 items. My husband prepared the mashed potatoes.  I know I didn’t have to prepare so many different dishes but I wanted too. To me Thanksgiving is an abundance of turkey, stuffing and potatoes that you share with who ever you forking can so you should offer all you can of those items and then some. Here’s what I forking served this year.

Fennel Fava Radish and Walnut Salad in Lemon Dijon Dressing

Fennel Fava Radish and Walnut Salad in Lemon Dijon Dressing

Thanksgiving Style Individual Turkey Meatloaf

Thanksgiving Style Individual Turkey Meatloaves

I prepared turkey four forking ways!

Sous Vide Turkey Breast with Oven Crisp Turkey Skin

Comments I got were..”.How did you cook this?” …..”This turkey is forking moist”……

Oven Fried Crisp Turkey Wings (425 degrees F for about one hour) (just drizzle them with evoo s&p garlic and paprika)


Oven Roasted Turkey Legs

Herbed Turkey Gravy

Herbed Turkey Gravy

Traditional Stuffing and Rosemary Herb Stuffing

Traditional Stuffing and Rosemary Herb Stuffing

Leek Pudding

Leek Pudding

Cornbread Stuffing


Mashed Potatoes

Potato Casserole

Potato Casserole

Mashed Sweet Potatoes with Pecans, Dates and some Brown Sugar

Mashed Sweet Potatoes with Pecans, Dates and some Brown Sugar

Sweet Potatoes with Cherry peppers, Figs, Green Onions and Balsamic Drizzle

Sweet Potatoes with Cherry peppers, Figs, Green Onions and Balsamic Drizzle

Some people really enjoyed the non-traditional Sweet Potatoes with Figs, Green Onions, Chiles and Balsamic Drizzle (add s&p drizzle evoo roast potatoes at 425 degrees F for about 20 minutes vegetables for about 15 min)

Italian Style Beans

Italian Style Beans

Macaroni and Cheese


Cranberry Sauce with Hibiscus

Cranberry Sauce with Hibiscus

Rainbow Carrots

Vegetable Essence Spinach with onion

Sweet Corn off the Cob


Soaked Semolina Limequat Cakes with Sumac Citrus Mascarpone

Bouchons (Bouchon Bakery Recipe – very chocolate very moist individual cakes)

A few Chocolate Pots de Creme

Cinnamon Brown Sugared Chestnuts in Crispy Wontons (served with honey)

Cinnamon Brown Sugared Chestnuts in Crispy Wontons (served with honey)

Cinnamon Brown Sugared Chestnuts in Crispy Won Tons served with honey

Cinnamon Crumb Bars with Apple

Lots of wine

Guest brought the pumpkin pie

Hope you also had Thanksgiving Dinner too and got Forking stuffed too!

This was Forking Good and that's The Forking Truth

This was Forking Great and that’s The Forking Truth


Fennel Fava Bean Radish and Walnut Salad in Lemon Dijon Dressing

Fennel Fava Radish and Walnut Salad in Lemon Dijon Dressing

Fennel Fava Bean Radish and Walnut Salad in Lemon Dijon Dressing

A great little tasty light refreshing salad that’s easy to prepare with a good presentation. The dressing is very delicious. You might want to save it for many other salads. It taste almost like an eggless caesar.

Ingredients for 4 servings

2 celery ribs with some inner leaves – peal the celery, slice thin at slight diagonal. Set the inner leaves to the side.

1 fennel bulb – wash and core fennel and slice thin on slight diagonal – save some of the fennel fronds and set them to the side

3-4 radishes depending on size and variety.- thinly sliced

2 cups fava beans – shelled and pealed and cooked

cup (scant) walnuts – toasted

1/4 cup parmesan – shaved

1 garlic clove – minced

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 Tablespoon dijon mustard

1/3 cup extra virgin olive oil

1 large  lemon – just the fresh squeezed juice

splash Worcestershire Sauce

1 teaspoon sugar


Mix up the garlic, salt, black pepper, dijon, olive oil, lemon juice, Worcestershire and sugar together. Add the fennel, walnuts, celery and beans and mix well. Top with fennel fronds, celery leaves and parmesan shavings.

Fennel Fava Radish and Walnut Salad in Lemon Dijon Dressing

Fennel Fava Radish and Walnut Salad in Lemon Dijon Dressing

This is Forking Good and that's The Forking Truth

This is Forking Good and that’s The Forking Truth



Thanksgiving Style Individual Turkey Meatloaves Recipe

Thanksgiving Style Individual Turkey Meatloaf

Thanksgiving Style Individual Turkey Meatloaf

It can be Thanksgiving any day when you prepare these Thanksgiving Seasoned Individual meatloaves. This turkey meatloaf taste just like really good stuffing. It will remind anyone of Thanksgiving. It’s easy to prepare and is perfectly seasoned and comes out moist if you don’t change the forking recipe. It’s almost likeThanksgiving in a few forkfuls.

Ingredients to make 19 individual small meatloaves

2 lbs. ground lean turkey

1 carrot shredded

9 oz. sour dough bread – cut up in very small cubes

2 XL eggs – beaten

1 12.3 oz. package silken firm tofu (the kind that’s 3 oz. for 50 calories) – blended

1 celery rib – chopped fine

2 garlic cloves – mashed fine

1/2 sweet large white onion – grated

1 Tablespoon Turkey base (instead of salt- I used organic Better Than Bullion brand)

3/4 teaspoon ground black pepper

1 fresh sprig rosemary

1 Tablespoon fresh sage – chopped fine

1 sprig fresh thyme – chopped fine

1/4 teaspoon crushed red pepper

1/4 cup water

nonstick cooking spray

1/2 teaspoon sweet paprika to finish

Directions set your oven to 350 degrees.

in a large bowl mix all your ingredients except for the paprika.


Spray your baking sheet(s) with nonstick cooking spray. Use a serving spoon with a Tablespoon to dish out your loaves because the mixture is very soft and the serving spoon size will make the loaves the right size.


In my oven they took 20 minutes to cook though. The loaves do come out pale. Sprinkle lightly with sweet paprika and fine fresh chopped parsley. Serve with turkey gravy if desired.

Thanksgiving Style Individual Turkey Meatloaf

Thanksgiving Style Individual Turkey Meatloaf

They are delicious would also make a super forking great meat stuffing. They come out very moist and flavorful!

This is great and that's The Forking Truth

This is great and that’s The Forking Truth




Cranberry Sauce with Hibiscus Recipe

Cranberry Sauce with Hibiscus

Cranberry Sauce with Hibiscus

Last year I made cranberry sauce with a little hibiscus syrup and added to it and it was well received by a very discriminating crowd. So I made a very similar cranberry sauce but with whole hibiscus flowers and juice of one lime and a small of amount of spices to balance things out. This sauce is not very sweet but is flavored nicely and is still traditional tasting because you don’t mess with Thanksgiving too much.  I think hibiscus goes very well with cranberry. It adds something so slight but the flavor is more full.

Ingredients that makes around 7 cups about 25 servings (leftovers can be frozen)

2 pounds cranberries (washed)

2 1/2 cups sugar

3 cups water

1 lime (fresh squeezed) you only need the juice

1 cup dried whole hibiscus flowers

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

pinch nora pepper (it’s a fine chopped medium heat fruity pepper similar to Aleppo but from Spain) I would substitute Aleppo pepper because it’s likely you won’t find nora pepper. I just nora pepper was more perfect with these ingredients.


In your sauce pan on medium/high heat add everything except the cranberries and bring to boil. Then add the cranberries. Bring to boil and reduce to simmer and let it go stirring occasionally for around a half hour or until the berries have all broken up.

Cranberry Sauce with Hibiscus

Cranberry Sauce with Hibiscus

This is Forking Good and that's The Forking Truth

This is Forking Good and that’s The Forking Truth



Forking Dining with Dogs at Leo’s Island BBQ Peoria AZ November 2015


We recently went to Leo’s Island BBQ in Peoria AZ. Leo’s Island BBQ is located in the Arrowhead Shopping area across the street from the mall. This is one of the only locally owned restaurants in the immediate area. This is a small fast casual restaurant that serves up the Hawaiian Plate lunch. You have around forking thirty choices to pick from with the average price running around $8.00 a plate. The styrofoam packages are filled with enormous amounts of meat that rest on some steamed vegetables (mostly cabbage), a double scoop of rice, creamy macaroni salad.

Me and my dogs had the Chicken and Rib Combo Plate.



“I’m just sweet and I wait my turn.”


“Good choice, we can forking eat till we burst.” “This place is forking great.”

"The closer you are to the food the forking more you get!"

“That other dog is cute but doesn’t know that the closer you are to the food the forking more  food you forking get!”

I got two short ribs, TONS of crispy breaded white meat chicken and TONS of boneless dark meat bbq chicken. Everything tasted fresh and all the was tender and tasty. This is all fresh made food. The sauces are prepared in house and the chicken is natural chicken. The macaroni salad is very creamy and a little dap of Korean hot sauce makes it very tasty.

Both dogs were very happy. Even with my two helpers and my husband helping himself to some this meal is still to massive to finish.

My husband got the Spam Loco Moco.


It was maybe a half dozen slices of grilled spam topped with two fried eggs and lots of gravy.

Go to Leo’s Island BBQ and bring your appetite and wear loose jeans.

For more information on Leo’s Island BBQ

 The Forking Truth

The Forking Truth


Fresh Ricotta Gnocchi Recipe

Fresh Ricotta Gnocchi

Fresh Ricotta Gnocchi

I’ve done fresh ricotta gnocchi before about a year and a half back on this blog but it is one of the many recipes that I usually don’t measure and didn’t publish exact measurements before. I’ve been making gnocchi for years because it’s one of my husband’s favorites. When I first starting making gnocchi I based my recipe on the only gnocchi I ever had at that time and they were frozen gnocchi that I learned some time back are a world different than fresh made gnocchi. Frozen pasta dishes like gnocchi and raviolis are very thick and dense without a fresh flavor. Fresh gnocchi are very light and tender and do have more flavor. About ten to fifteen years back I ate my first fresh made gnocchi in New York at one of Mario Batali’s Restaurants and not until then learned I was making gnocchi wrong. I happened to purchase a book about that same time called Mom’s Secret Recipe File by Chris Styler. It’s a book of treasured recipes by the Mother’s of Great Chefs. One of the recipes I learned from was Lidia (Matticchio) Bastianich’s Mother’s potato gnocchi recipe. I made it a bunch of times. Eventually I did start playing around with the potato dumpling recipe and changing it to a cheese dumpling with my own seasonings. The recipe is simple but I learned to make a correct gnocchi the amount of flour always starts as half of whatever the filling recipe is. Like one cup of potatoes would be half a cup of flour and would never be more than 3/4 cup of flour. The amount of flour you need might differ in either potato, cheese or potato cheese gnocchi due to the amount of moisture in what you mix in and the humidity. You ALWAYS need your filling (cheese or potato) to be as dry as possible for the best results. Most gnocchi are made with potato, some are half potato and half cheese and sometimes the gnocchi are all cheese.

Since I can’t purchase good tasting ricotta cheese near where I live I just make the ricotta cheese fresh and then make the gnocchi. It’s very easy and I’ll walk you though it after the gnocchi recipe. I have also already posted how to prepare ricotta cheese on this site.

Ingredients makes around 7 servings

2 cups fresh made ricotta cheese (see end of recipe for easy directions)

1 XL egg beaten

1 cup parmigiana reggiano – shredded (for more flavor…I don’t always add the parmigiana)

1 cup flour

a few grates fresh grated nutmeg

1/2 teaspoon kosher salt

pinch white ground pepper

1 Tablespoon kosher salt (for your boiling water)

3 Tablespoons of extra virgin olive oil (to coat the gnocchi you pull from the water)

Directions mix cheeses, egg, flour, white pepper, nutmeg, and 1/2 t. salt together with a fork till smooth. Get a pot of boiling water on and add remaining salt to water. Make a 1/2 inch cut off an end of a disposable pastry bag 1/2 way fill with dough and twist end to hold it in.


Hold over boiling water and squeeze out each gnocchi dapping them off with your finger.


Let them boil a couple minutes and they will float to the top and remove them with a slotted spoon. Each batch you remove sprinkle with a little extra virgin olive oil.

Fresh Ricotta Gnocchi

Fresh Ricotta Gnocchi

Serve and enjoy.

To make ricotta cheese. Makes around 4 1/2 cups of cheese.


In a big pot add one gallon whole milk, one pint heavy cream and a 1/4 teaspoon kosher salt. Bring to a slow boil. (this will take a while) Let the mixture boil a few minutes and slowly add fresh squeezed lemon juice, add a few tablespoons at a time until it curdles.


Get a colander and line it with paper towels. Use a soup ladle and ladle out your curds and whey. Let drain until you see curds and place in a clean container and repeat till done.


You will be rewarded with really great tasting cheese you will never forking purchase it again.

This is GREAT and that's The Forking Truth

This is GREAT and that’s The Forking Truth

Always More New Different and Forking Weird Food Out There November 2015


There is always something New, Different or Forking Weird in Food Out There. I never know what I will see. Who’d ever think up Swedish Fish Flavored Gum? Must be someone on drugs…How about forking Twinkie flavored gum?…… Oreo flavored gum?…… Pop Tart flavored gum?


I can see some people enjoying natural fennel gum but isn’t Licorice a different but similar flavor to fennel?


No Frills Dills should NOT cost a forking &7.99 a bottle…..isn’t $7.99 a forking splurge for a jar of pickles? They should be called, “Splurge Pickles.”


Cereal made with BEANS is forking weird.


I thought this was food but it was forking wasabi toothpaste. It is weird too.


WTFork is this? Ca Cat Mien san …..Cat Chow Mein? meow Me OWWWWWW!


Bean curd sausage?


Romulan Ale is forking cool….YES…Forking COOL!


Vegetable Candy is forking weird but it might grow on you?


Campbell’s Soup Aaaaaaaaaaaaaaaaaaaaaaaaaarrgh!


I read that tree cucumber is really from a certain kind of magnolia tree.


Multi Grain Peanut Butter Cheerios is new to me.


Dr Pepper Dessert Topper????? I think I prefer topless ice cream to that one.


Quinoa in your chocolate might be forking better than bats in your belfry.


Green Bean Jelly Ice Milk Bars won’t go over well with everyone.


Cookie Flavored liquids to add to your coffee. Just throw in Real forking cookies in your coffee if that’s the fork you want! Didn’t you ever forking hear of biscotti?


Ummmm egg nog…….. that flavor has forking possibilities.


Jackfruit Ice cream? On the side of the package it says, “Great Taste” Ummmm don’t know?


I love peanut butter but the thought of drinking it hot makes me want to forking gag.



If you look real REAL Close you can read this no Not Nut Butter Spread is made from yellow peas. How the FORK do you think this will go over with most people?




I never know WTFork I’ll see next!

 The Forking Truth

The Forking Truth

Zucchini Noodle, Cheddar and Finger Lime Salad Recipe

Zucchini Noodle and Finger Lime Salad

Zucchini Noodle, Cheddar and Finger Lime Salad

I discovered that finger limes taste really great with aged sharp cheddar cheese so I made a light salad with cheddar cheese and flavors that work well with each other. The finger limes are like a combination of caviar and pop rocks with a lime kind of flavor. This salad really is kind of like fireworks in your mouth and happens to be Forking tasty.

Ingredients for two servings

2 cups zucchini cut in noodle strings

1/4 cup scallions chopped

1/4 cup fresh cilantro chopped

3 radishes shredded

1 Tablespoon extra virgin olive oil

1 garlic clove – minced

1 small lemon juiced

2 teaspoons honey

fresh ground sea salt to taste

fresh ground black pepper to taste

2 Tablespoons (Heaping) aged sharp cheddar cheese – shredded

4 finger limes


In a large bowl combine the zucchini, scallions, cilantro and radishes and set to side. In a small bowl combine extra virgin olive oil, garlic, lemon juice, salt, pepper, honey and mix well. and pour it over the vegetables in the large bowl. Mix well. Place in your two individual bowls. Top each bowl with cheddar cheese and squeeze out two finger limes for each serving.



It’s a very special salad. Light, tasty and interesting.

Zucchini Noodle and Finger Lime Salad

Zucchini Noodle and Finger Lime Salad

This is Forking Great and that's The Forking Truth

This is Forking Great and that’s The Forking Truth



Forking Dining with Dogs at Humble Pie Glendale AZ November 2015


Today we thought we’d like to forking try Humble Pie in Glendale AZ. They offer a comfortable dog friendly patio and a budget casual menu of mostly pizzas, salads, soups and sandwiches with wait staff service.

I noticed they offer an express lunch special of any individual pizza and any soup or salad they offer for $10.99. I thought that sounds forking good so I’d go with that.

I soon receive my strawberry and gorgonzola salad.


Gosh this was a much nicer salad than I was forking expecting. The strawberries in it tasted like those really good strawberries than you only get from farmers markets and not like the tasteless cardboard kind you get from the forking supermarket. Even the balsamic dressing was tasty and seemed like house made.

One of my companions gets a whiff of  my salad.


He looks at me and says something like, “What the fork do you think I am…..a Forking Chipmunk or something? I don’t eat forking nuts and berries! Then he forking races away from me and sits by the minestrone soup my husband is eating with special Humble Pie sausage in it.


I didn’t try the soup but I was told it was very tasty. I know the 14 1/2 year old dog thought it smelled good and the soup was made with sausage that is called HP Sausage.

Soon our pizzas arrive.


Then one of my buddies comes close to me again or maybe close to the pizza?


He takes a big whiff of the pizza.


Of course I share with both dogs.


I was forking surprised that this was a quality pizza.


House made milky mozzarella, good quality sauce, fresh basil and a light thin crispy crust with a little added cornmeal or semolina and topped with some oil. I wasn’t expecting something this forking good with a really nice salad for $10.99.

Pretty good food with attentive service, the waiter even provided drinking water for the dogs and reasonably priced. Worth a Fork……If you are in the area.

Your not going to drive across town to dine here but if your in the neighborhood this place is suggested.

Your not going to drive across town to dine here but if your in the neighborhood this place is suggested.

For more information on Humble Pie Visit

 The Forking Truth

The Forking Truth

Forking Easy Baked Fluffy Eggs Recipe

Forking Easy Baked Fluffy Eggs

Forking Easy Baked Fluffy Eggs

This big plate of eggs is made of only two extra large eggs, some roasted vegetables and two slices of sharp American Cheese actually only one slice since this is forking half of the recipe. (American Cheese other than sharp is not forking edible) The secret of making your eggs fluffy is that you have to use a hand mixer to beat a whole forking bunch of air into the eggs. I didn’t use any butter, cream, meat or potatoes and tried to keep this dish reasonably light.

I roasted off a bunch of vegetables. Orange and yellow bell peppers, heirloom tomatoes and cauliflower. Surprisingly cauliflower goes really well with eggs if you roast it till it’s creamy and crispy. To roast the vegetables the way I did them. I drizzled all the vegetables with extra virgin olive oil. Then I put then in a 350 degree F oven. The tomatoes were on the top rack and were done in thirty minutes. Cauliflower was on the middle rack. After 30 minutes I turned the cauliflower over and continued cooking them in the oven for another half hour. The bell peppers were on the lower rack and I just let them go an hour. That’s how they worked in my oven, yours might differ. I added fresh ground sea salt and fresh ground black pepper to the vegetables as I pulled them out of the oven. Of course I’m not using all these forking vegetables in these eggs but I will use the leftovers to construct dinners.


To make the Forking Easy Baked Fluffy Eggs for two servings you need a small size cake pan that sprayed with nonstick cooking spray. (my pans are NOT non-stick) You simply whip up your 4 extra large eggs with an electric hand mixer till they look light and fluffy. Mix in whatever forking toppings you forking like. I used a handful of roasted cauliflower, some roasted tomatoes, some roasted bell peppers, a finely chopped med/hot small pepper and two slices of sharp American Cheese that was torn in small pieces.

I put the mixture in my forking pan.


Cover my forking pan with foil that I also applied non-stick spay to the underside and placed in my 350 degree F oven for thirty minutes.


I thought they came out pretty forking good. If you like your eggs more medium rare you might prefer to do a frittata. Frittata’s are similar but should be runny in the middle. You do the eggs the same way but start them in a fry pan and finish in the oven without cooking the center all the way.

This is how you do Forking Easy Baked Fluffy Eggs.

Forking Easy Baked Fluffy Eggs

Forking Easy Baked Fluffy Eggs

The Forking Truth

The Forking Truth