Monthly Archives: October 2015

Pink Lemon Bar Recipe


I got these rare beautiful Pink Lemons. The pink lemon differs from regular lemons and does have a more intense lemon flavor. It’s the lemon you really want. The pink lemon is also the lemon the got it’s fame from being known for “Pink Lemonade.” Because of the stronger lemon taste these also are the lemons that are best for dessert use. The lemon juice is really pink but the lemon filling does come out looking like a regular lemon bar.

I recently tried a lemon bar I was very disappointed with from a professional bakery

so I was inspired to bake a superior lemon bar to the one I recently tried and that I did.


I decided the crust of the lemon bar should be thin tender and buttery and not sweet. The filling is intensely lemon. The crumbs are almost shortbread like and do melt in your mouth. The crust and crumbs are pretty easy to prepare. You start them off together and then eyeball 2/3rds of the dough to be the crust and the remaining 1/3rd of the dough for some added ingredients to be the crumbs.

Ingredients to make around 16 servings

8 oz.  unsalted butter (2 4oz. sticks melted)

1 Tablespoon unsalted butter (for the filling)

1 3/4 cup flour

2 Tablespoons flour (added to the crumbs)

1/4 teaspoon kosher salt (for dough)

1 pinch salt (for the filling)

1 XL egg beaten (for the dough)

3 XL egg yolks beaten (for the filling)

1/2 teaspoon baking powder

1 Tablespoon sugar (for the dough)

1 1/4 cup sugar (for the filling)

1/4 teaspoon cinnamon (for the crumbs)

3 Tablespoons corn starch (filling)

3 pink lemons + zest from 3 pink lemons

5 teaspoons 10X sugar

nonstick cooking spray for your baking pan.


Set oven to 350 degrees F and you need two baking pans that are around 8 in. x 12 in. Spray the pan with nonstick cooking spray and set to the side.

Mix your melted butter, 1 3/4 C. flour, 1/4 t. salt, whole egg, baking powder, 1 Tablespoon sugar together. Eyeball the mixture in thirds and set one third aside.


Take the 2/3rds of your pastry dough and pat into your sprayed baking sheet and pierce randomly with a fork.


Now for your remaining 1/3 of dough add the 2 Tablespoons flour, 4 Tablespoons sugar and cinnamon.

Your mixture should look like this.


Spread it out on your other baking sheet like in the photo above and in my oven they took 20 minutes. Set them to the side and now make the filling.


In a bowl add your cornstarch, sugar (not 10x), lemon juice, lemon zest, yolks, pinch salt and mix well. Add the bowl mixture to your sauce pan on medium heat and stir and add the Tablespoon of butter. The mixture does need to boil a minute or so. When you got the filling cooked pour it onto the crust and then arrange the crumbs over the lemon filling.


Place in the refrigerator to cool a few hours.


Sprinkle with powdered sugar and now serve.



And that's The Forking Truth

And that’s The Forking Truth




Angelina’s Pho & Grill of Glendale AZ – Is Worth a Fork

The Chicken and Asparagus Salad from Angelina's Pho & Grill Glendale AZ

The Chicken and Asparagus Salad from Angelina’s Pho & Grill Glendale AZ

This is a small sleek and modern Asian Restaurant located in a strip mall with an outdoor patio. It’s hard to do a review on this restaurant because they make changes to the menu often.

Angelina’s opened up a few years back as a Vietnamese Restaurant. In the opening weeks they had some problems with service and Pho dishes weren’t being served with the correct condiments possibly due to service and management.

Angelina’s has come a long LONG way since then. At this time you can still get a variety of Pho, Pho like dishes, Thai Style Curries, Stir Fries, Beef Tenderloins, Salmon Consommé, weekend sushi, a bar and much much more.

I think one of the tastiest meals I had in all of Glendale recently was the Chicken and Asparagus Salad from Angelina’s. The dark meat Chicken was moist, infused with flavors and brushed with an exotic sauce. The salad was made with fresh crisp vegetables, grilled asparagus and crisp noodles. I think the clear sauce was fish sauce to use as a dip for the chicken but I never tasted fish sauce that was so layered with flavors before. The white sauce for the salad was also mysteriously delicious. I forking don’t know what it was but it was so good they should sell it. This salad is one of the most delicious dishes you can find in Glendale. I know a salad like this would cost $12-$14. in Scottsdale. I hope the menu isn’t a misprint because Angelina’s was only charging $7.09 for this great salad. I note I would still be happy with this salad if it cost more.

Luc Lac Beef

Luc Lac Beef

The Luc Lac Beef is flavorful moist and tender beef tenderloin. It was delicious and at the time was priced at $15.00. This dish was delicious, I think anyone would forking like this dish.

Green Curry Chicken

Green Curry Chicken

The Green Curry Chicken was made with tender chicken and a whole bushel of vegetables in an aromatic spicy sauce.

Yellowtail Sashimi

Yellowtail Sashimi

Angelina’s offers Thursday-Sunday Yumi Sushi. It’s among the best and freshest sushi you can find in Glendale as it never get old and forking gross.

Yumi Signature Roll

Yumi Signature Roll

I don’t know of any other Asian Restaurant that serves an Asian Salmon Consommé.

Salmon Consommé with fresh dill

Salmon Consommé with fresh dill

This dish I had a while back but I still remember how fresh the salmon tasted and it just melted in my mouth. This dish was very fragrant and unique. It was like an inspiration of Vietnamese, Thai and French all in one.

Hot and Spicy

Hot and Spicy

My husband had this one. It was something like Pho but with a twist and was spicy. My husband almost always orders the Pho and pho like dishes here because it’s his favorite from the Vietnamese Restaurants we tried. It’s never watery and seasoned so well you don’t really have to add the sauces to the pho to get the right taste. I’ve had beef pho here it a long time back from here and all I remember is that it was a more intense of a beef flavor than other pho’s I tried. It seemed richer and the beef was tastier.

Yellow Curry Chicken

Yellow Curry Chicken

This might have been the best Yellow Curry I ever had. I still remember that it was very infused with Thai Basil and the chicken here is excellent. This dish also had an unusually large varied amount of vegetables in it including cauliflower, green beans, bok choy, and several other vegetables.

Rare Beef and Brisket Pho

Rare Beef and Brisket Pho

Tasty fresh beef in a rich aromatic beef broth.

Chicken Pho

Chicken Pho

The Chicken is always good in any dish you pick at Angelina’s. I’ve had Chicken Pho at other Vietnamese Restaurants in the area and none of them were close to as good as the way Angelina’s makes it. It wasn’t lacking in chicken taste and the chicken in the bowl was moist and flavorful and an extra generous portion.

I’e been going to Angelina’s for years. The food has always been good. They always offer dishes you won’t find at other Vietnamese Restaurants like the La Vong Style Alaskan Cod in Turmeric and fresh dill, the menu is always changing, pricing is reasonable (I don’t think anything is over $15.00). The atmosphere is stylish and modern.Patio seating is available. I do note service is usually good but a few times it was a miss just like most restaurants.

Angelina’s Pho & Grill       5350 West Bell Rd Glendale AZ

Worth a Fork!

Worth a Fork! You might not drive across town to dine here but if your in the area this is a very good choice.

IMG_0323 IMG_0324 IMG_0325

“This place is Forking good”

"This place is Pho-nominal"

“This place is Pho-nominal”

 The Forking Truth

The Forking Truth



The Forking Truth – Hot Dogs-Vegetarian are NOT and Some Have Human DNA


The Forking Truth is that the Clear Foods Company released a report that analyzed ingredients at a molecular level in hot dogs and sausages. Clear Foods analyzed 345 hot dog and sausage products from 75 brands and found HUMAN DNA in 2% of the samples and forking found human DNA in 2/3rds of vegetarian samples or to be exact 67% due to hygienic issues with humans.


And that AIN’T ALL They Found……

God this forking sucks!

God this forking sucks!

It’s forking Disturbing


It’s Shocking


They Forking found that 10% of Vegetarian Products they tested FORKING CONTAINED MEAT!


Clear Foods found chicken in vegetarian breakfast sausage and pork in a vegetarian hot dog.

More bad news…….



The wrote in their article that if you want to avoid pork you should avoid chicken and turkey products because pork was found in 3% of the samples. Not listed on the label but used as a forking substitute.

The good news is that Clear Foods also reported no problems with a few brands of Hot Dogs. They said these hot dogs were made with integrity and were high quality.


Butterball, Eckrich, McCormick, Gardein and Hebrew National

 The Forking Truth

The Forking Truth




Eggs in a South West Cloud Recipe

Eggs in a South West Cloud

Eggs in a South West Cloud

This recipe is a little different and better than some of the other recipes out there for eggs on a cloud. It’s tasty because you add a little tomato, scallion, cilantro and roasted poblano pepper. I thought it would be better to do the eggs two at a time instead of the traditional one egg cloud with one egg yolk in the center. Guess what your two eggs look like. I’m not even going to say. Two eggs at a time is a much better presentation and it’s more family friendly also. I found it easy to do two servings at the same time so I actually used 4 eggs. To prepare these eggs you need parchment lined baking sheets and your oven set to 450 degrees F to bake.

Ingredients for two servings

4 eggs (whites in one large bowl and yolks in a small bowl)

4 grape tomatoes chopped up

1/2 roasted poblano pepper chopped up

2 Tablespoons Scallions chopped up

2 Tablespoons cilantro torn off

fresh ground sea salt

fresh ground black pepper

Directions Set your Oven to 450 degrees F on Bake and you need baking sheet(s) lined with parchment paper

Whip up your egg whites till they are thick and fluffy.


Pour out two servings on your baking sheets lined with parchment paper. Make a well in the center and pour 1/2 the mixed yolks into each well. Sprinkle the whites with the tomatoes, scallions and poblano peppers. Place in your 450 degree oven for 4-5 minutes. Remove and serve on plates and sprinkle with fresh cilantro and fresh ground salt and pepper. I served the eggs with a small amount of refried beans and a creamy polenta corn cake.

This is Forking Good and that's The Forking Truth

This is Forking Good and that’s The Forking Truth

The 2015 Reign of PUMPKIN SPICE HORROR Part 3 #pumpkinspiceeverything


The world has gone forking nuts and everything this time of year has turned to PUMPKIN SPICE and PUMPKIN PUMPKIN EVERYTHING. I forking love M&Ms and foolishly thought I might like these Pumpkin Spice Latte M&M’s. I never drank a latte but I thought it might be creamy, sweet and mostly pumpkin spiced flavored.



First of all they are slightly oily……yuk.

Then you get the shell that taste the same on all of the M&M’s. The Pumpkin Spice Latte M&Ms taste like bitter coffee grounds in my mouth. Isn’t a forking latte suppose to be a forking milky and sweet drink? God these M&m’s were forking gross! These M&M’s are now part of the forking land fill now.

Not Worth a FORK!

Not Worth a FORK!

The forking Pumpkin Spice Latte M&M’s get an official “Not Worth a FORK!” from me.


Toll House Pumpkin Spice chips by Nestle….ummmm?


Jumbo Pumpkin Mallows…….Can’t knock them till I try them so I won’t.


NEVER forking seen a pumpkin spice lollypop before. Suckers….


Forking Pumpkin Spice Oatmeal.


Those little Debbie Pumpkin Delights have been around for decades. Guess people forking like them.


Forking NUTS! Ain’t nothing sacred?


Pumpkin Spice Chocolate


Pumpkin Spice Cookies


Pumpkin Spice Latte chocolate bar…..Did pumpkin spice latte before….afraid to ever forking do again.


Not too many forking sandwiches would taste good on whole grains pumpkin spice and roasted seeds bread. I’m thinking only turkey or chicken. Your tuna salad or salami would be forking gross on this forking bread.


Pumpkin Spice Thomas English Muffins. Who wouldn’t want eggs on these?

I FORKING KNEW I’d find Pumpkin Spice Oreos sooner or later.IMG_9888


Pumpkin Spice Popcorn…


Pumpkin Spice Cream Cheese would taste terrible with lox.


But that pumpkin spice cream cheese might go with these forking pumpkin bagels!


Pumpkin has gone to the dogs


More Forking Pumpkin Dog Food


And of course we forking need cranberry pumpkin dog treats!


And MORE Pumpkin Dog Treats.


Pumpkin Spice Toffee with Pumpkin Seeds


More pumpkin spice biscotti


Don’t think I’ve seen pumpkin spice pretzels before?


Pumpkin spice tortilla chips. How the fork would guacamole taste on them?


Don’t know about Pumpkin Spice Fiber One bars. I think they’d make me forking gag.


Sweets and Pumpkin Terra Chips with Cinnamon and nutmeg. I have to admit this one sounds forking tasty.


Forking pumpkin spice mini wheats.


Pumpkin Spice dinamon buns and scones might be tasty?


This Pumpkin spice syrup you can pour on anything and make it forking pumpkin spice flavored.


Limited Edition PUMPKIN PIE Pop-Tarts!


PUMPKIN Panetone……..what the fork would Nonna say?


Pumpkin Pie Mochi Ice Cream


Pumpkin Tamales Aye……. yi…. yi.. Why?

Maybe the most horrific of the Pumpkin Spice is this next one.



Now That’s a WTFork!




The World has gone FORKING Nuts!

That's FORKED Up!

That’s FORKED Up!

I can only imagine 2016 will be even more filled with Pumpkin Spice.

This concludes Part 3 of the 2015 Reign of PUMPKIN HORROR

The Forking Truth

The Forking Truth


Forking Tasty Baked Chicken and Rice Non-Traditional Croquette Recipe

NonTraditional Baked Chicken and Rice Croquette

NonTraditional Baked Chicken and Rice Croquettes

Technically this isn’t a true or typical croquette. Croquettes are traditionally fried and must be crispy on the outside. The insides of croquettes are usually meat like your leftover turkey from Thanksgiving mixed with potato and bread stuffing and served with a gravy. they are very delicious and some people look forward to eating them after Thanksgiving.

I decided I could make  nontraditional croquettes from pulled dark meat chicken and rice. I added extras to regular rice including extra liquid to get the rice malleable to hold the chicken in a croquette shape.  Instead of frying them I just rolled the mixture in whole wheat panko bread crumbs and I got a satisfying crispy exterior. This recipe seems indulgent but compared to a true croquette this recipe is very reduced in fat.

These came out satisfying and delicious.

Ingredients for 6 servings of two croquettes each

1/2 medium sweet onion – chopped

1 carrot – chopped

1 celery stalk – chopped

3 garlic cloves – minced

1 small hot pepper (I used 1/2 an unusually hot banana pepper)

1/4 cup dry white wine  (1/4 cup is used latter in the recipe) so it’s 1/2 cup total

2 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 cup white rice

2 3/4 cups water

1/4 cup dry white wine

1 Tablespoon chicken base (think of it as chicken flavored salt)

1/2 teaspoon dried basil

1/4 teaspoon dried rosemary

1/2 teaspoon dried oregano

1 XL egg beaten (latter 1 more egg so it’s a total of two eggs beaten)

15 oz. pulled dark meat chicken that was roasted and is very flavorful and moist (like from my recipes, don’t even attempt if your chicken isn’t moist and super tasty) – chopped

1 XL egg beaten

1/4 cup fresh parsley – chopped

1 cup whole wheat panko

non-stick cooking spray for your baking sheet pan(s)

Directions set oven to 350 degrees F

On medium high in in a large sauce pan add onion, carrot, celery, garlic, hot pepper, 1/4 c. wine, olive oil, 1 t. salt and 1/2 t. black pepper. Cook till liquid is reduced. Stir in your rice for a couple minutes to set some of the flavors into it. Now add water, remaining white wine, chicken base, basil, rosemary and oregano. Bring to boil and then reduce to simmer and cover with foil for 20 minutes.

After 20 minutes it should look like this.


Take off the heat and stir in one beaten egg.

Add your chicken.


Now stir in your second beaten egg and it should look like this.


At this point it smells so good I get visitors.

"You better FORKING give me some. I don't FORKING care if it has onions in it. I'm 14 1/2 years old and life is short. I need to eat that."

“You better FORKING give me some. I don’t FORKING care if it has onions in it. I’m 14 1/2 years old and life is short. I need to Forking Eat That.”

Mix in fresh parsley.

Prepare your baking sheet(s) with nonstick spray and your oven should be set at 350 degrees F.

Using a serving spoon, scoop and form croquettes and dip them in panko and set on baking sheet(s) till your finished.


You should have 12 croquettes.

They take about 20 minutes in to oven and when you pull them out. Season them with a small amount of fresh ground sea salt and fresh ground black pepper. Serve with either chicken gravy ,  marinara sauce or seasoned fresh tomatoes.

Chicken Rice Croquette

Chicken Rice Croquette

Just about everyone would love them. They are forking Delicious.

This is Forking Good and that's The Forking Truth

These are Forking GREAT and that’s The Forking Truth


Good and Forking Evil (Special Occasion) Creamy Polenta Recipe

Creamy Slightly Crispy Polenta Cakes

Creamy Slightly Crispy Polenta Cakes

I’ve been told my polenta that I prepare that even when I don’t add cream, butter or cheese is creamier than polenta we try when we go out. I always use regular polenta and NOT the quick cooking kind. To prepare it creamy you need to stir it just like you do when you prepare risotto. I bring it to a boil and then reduce to simmer. It takes 45 minutes to prepare polenta stirring often. I usually just prepare polenta cakes in a big batch that makes 24 cakes and a little extra is left that I make evil or special occasion style with some cheese and butter. I freeze the polenta cakes and use them for side dishes, breakfast sides and croutons for salads. For basic polenta the formula is 2 cups polenta with 9 cups of water and around a heaping teaspoon of kosher salt. I do note with the very basic polenta recipe you won’t have much leftover.

I made this batch of polenta 2 ways that were both extra special.

I recently cooked fresh sweet corn in the oven. I covered the corn (4 or 5 ears)  with water two Tablespoons of unsalted butter and about a teaspoon of kosher salt. I covered the pans with foil and let the corn go about two hours at 350 degrees. Pull the pan out and let them cool about an hour and a half. When cool enough to handle I save the liquid and that is now my corn stock. Then I slice the corn kernels off the cobs. I now have fresh corn and tasty corn stock.

Ingredients for Good Creamy Polenta makes 24 servings but you will have leftover that you turn into Evil special occasion Polenta that is 5 generous servings more.

2 cups polenta

5 cups corn stock

4 cups water

2 cups fresh cooked corn

Nonstick cooking spray

Fresh ground sea salt

fresh ground black pepper

Put all your ingredients on medium high heat and blend (except for fresh ground sea salt, black pepper and nonstick cooking spray). Bring the pot to boil and stir often then reduce to simmer, cover with foil and keep stirring occasionally. This needs to go 45 minutes. Pour into nonstick sprayed muffin pans and let set about a half hour or so. I had my oven already on and put the muffin pans on the top rack. It took about one half hour to get slightly crispy tops. Then I took them out and added the fresh ground sea salt and fresh ground black pepper. I do note I had other things in my over so the timing will probably differ.

I had some polenta left in my pot so I made it special occasion style. For my household it became 5 servings.

2 tablespoons unsalted butter

1 1/2 oz. habanero pepper jack cheese

2 oz. sharp cheddar cheese

A big pinch of parmesan

two thick slices of sharp American.

The heat was turned off under my pot and I just stirred till every thing was smooth. To serve I put some in a small bowl and topped a little more shredded sharp cheddar fresh ground salt and pepper.

Evil Creamy Polenta

Evil Creamy Polenta

If you prepare this polenta the evil way be prepared for someone to help themselves to a bowl and a refill. You then might be left with two dinner servings and another side serving.

The Forking Truth

These are really good and That’s The Forking Truth



WTFork is a Sea Bean?


Sea beans are succulents that flower and grow on beaches in salty watery areas.

Sea beans are edible raw or cooked and have a high salt content so adding salt isn’t necessary in food preparation.

Sea beans are native to North America, Europe, South Africa and South Asia.

Often when purchasing they need to be brought back to life and benefit from a half day of soaking in ice water.


These sea beans differ than other sea beans  I had before. These are slightly fibrous and have a slight seafood taste to them. They would make a great vegetarian meal paired with Lobster Mushrooms that also share a seafood kind of flavor. Other varieties of sea beans are delicate, tender and milder in flavor.

The Forking Truth

The Forking Truth

Roasting a Brussels Sprouts Stalk is Forking easy Recipe


You can have yummy roasted brussels sprouts  roasted right on the stalk and will impress a crowd easily. However you will need to use a whole oven for these brussels sprouts.


The hard part is making a foil and parchment bag to fit around your brussels sprouts stalk.


You leave it open and then fill with some water, olive oil, garlic cloves, sliced onions, and some sliced red pepper. wrap up and toss in a 350 degree F oven for around 2 hours.

Ingredients about 10 servings (extras can be frozen)

1 large brussels sprouts stalk – already laying in your open parchment paper and foil with ends folded up to hold everything in. That sits on a baking sheet for support.

3/4 cup water

1/3 cup extra virgin olive oil

1 sweet onion sliced thin

1 red bell pepper in small slices

big handful of pealed garlic cloves (don’t worry it won’t get that garlicky because the garlic just turns sweet and buttery)

fresh ground sea salt

fresh ground black pepper

optional pinch of red pepper flakes

optional grated parmesan cheese


In your open bundle with the brussels sprouts stalk add the water, olive oil, garlic cloves, red bell pepper, onion,  Cover tightly and place in your 350 degree oven for around 2 hours. You want the brussels sprouts to be fork tender and slightly caramelized. When done trim the brussels sprouts off and add fresh ground sea salt and pepper. Depending on your taste or what your serving with the vegetable you might want to add a little crushed red pepper flakes and parmesan cheese.



This is Forking Good and that's The Forking Truth

This is Forking Good and that’s The Forking Truth