Monthly Archives: January 2017

My Lunch at the Canyon Cafe in Phoenix AZ


The Canyon Cafe is located in Downtown Phoenix Arizona. They serve Tex-Mex -Spanish Inspired Food. The weather was nice so we choose to be seated on the lovely large patio.

Soon a waitress drops off a generously sized basket of assorted chips and some house made salsa while we’re deciding on what to order.

The chips are very interesting, colorful and fun. The basket contains sweet potato chips and several varieties of crisp corn tortillas. Some are savory, some are sweet and some are plain with different textures. The salsa is very heavily laced with lime.

I ordered a Blacken Salmon Caesar Salad.

The greens were slightly warm and wilted. The salmon was ok but the salad tasted quite bland. Perhaps the kitchen must have been very busy and ran out of anchovy, Worcestershire and black pepper because the only things the dressing tasted like were watered down mayonnaise with lots of  lemon.  I gave a piece of lettuce to my husband to try the dressing and he said he couldn’t taste anything but the cheese on the romaine. I didn’t want to complain or send it back because you never know what kind of person is working in the kitchen.

My husband had the Chile Relleno stuffed with Fajita Steak and a side Paella Rice.

The beef inside was tender and flavorful. The Paella Style Rice was fluffy like regular rice and was infused with a great amount of smoke.

With the check they present a complimentary sweet ending of white chocolate pecan Tamale.

Lunch wasn’t perfect but there were some good things going on.

For more information please visit

I note that everything is subject to change and your experience may or may not differ.

The Forking Truth



Lamp Cafe in Scottsdale AZ is Worth a Fork! (UPDATE Now CLOSED for Business)


Lamp Cafe recently opened in North Scottsdale AZ. This is a small casual restaurant with wait service, a full bar and an outside patio. This is a soup, salad and sandwich place with an Italian or Sicilian accent. The decor is clean and neat looking with interesting Lamps.

On the menu is something called Mignulata. I never heard of Mignulata so we had to ask what it was……We were told Mignulata is a rolled stuffed Sicilian Bread. They serve a variety of Mignulata that all are made with sausage and more. They serve you three slices with a side of your choice and a goat cheese stuffed pepadew pepper. The Mignulata sounds like it is very similar to Sicilian Scaccia Bread (also called lasagna bread) and to Savory Jewish Babka (also called spaghetti bread).

As interesting as the Mignulata sounds we both decided to order sandwiches called Fofo. One vegetarian with a tasty Zucchini Cakes and the other with House Made Sicilian Style Sausage.

The sandwiches were made with fresh tasting bread that looked similar to ciabatta bread but tasted more like olive oil laced focaccia. Spicy Picked Vegetables, Sweet Roasted Red Peppers, Peppery Wild Arugula and Sharp Provolone were a balanced EXPLOSION of delicious flavors against the fillings. This sandwich had everything going on with it in the right way and was very bold with FORKING delicious flavors! Our sides of bean salad and barley salad were also delicious and to top that off was a little treat of a small pepadew pepper stuffed with creamy goat cheese.

I was too full to try dessert….  🙁 … time 🙂

Lamp Cafe is Worth a Fork!

Worth a Fork!

I note that Forking Everything is subject to change and your experience may or may not differ.

The Forking Truth





Bavarian Inspired Potato Dumplings Recipe


Bavarian Inspired Potato Dumplings

This recipe is based on German Food Expert Jennifer McGavino’s Recipe for Bavarian Potato Dumplings. Bavarian Potato Dumplings are a Sunday Comfort Food. You can eat them with melted butter and toasted bread crumbs. You can simply pour cold milk on the hot dumplings and eat them that way or serve them with a gravy. There are many variations of Bavarian Potato Dumplings. Kartoffel Kioesse, Rotte Kloesse and Baumnollene Kloesse. Some involve using a combination of raw mushed red potatoes that are drained threw linen cloth and are mixed with cooked potatoes. They take lots of practice before you will be successful because they are even difficult for experts to prepare. Besides incredible fluffy breakfast eggs and BBQ, the only food my father used to prepare when I was a child were similar Bavarian Dumplings….he said his mother made them for him. I took a few liberties to make the dumplings more delicious by infusing the potatoes with flavors and I skipped the extra buttered bread crumbs the original recipe called for because I never had these dumplings that way and for my taste they weren’t needed but feel free to butter up a 1/2 cup of bread crumbs if you desire. The other change I did was that I substituted polenta for farina of the original recipe but not to make a change but due to what I had in my pantry. The dumplings still came out with the same taste…..My husband never had Bavarian Dumplings before and said they came out very delicious. Try them and see what you think!

Bavarian Inspired Potato Dumplings

Ingredients for about 6 servings

5 or more average size russet potatoes – peeled – cooked till tender and chilled (you will need 3 1/2 cups riced)

1 hot pepper – to boil with potatoes for flavor (I used a banana pepper)

1 garlic clove – to boil with potatoes for flavor

1/2 sweet onion – to boil with potatoes for flavor

1 Tablespoon kosher salt or sea salt – to boil with potatoes

2 slices quality white bread – cut in small cubes.

2 Tablespoons unsalted butter

1/2 cup flour

1/2 cup polenta (not instant)

1 1/2 teaspoon sea salt

3 1/2 cups of riced potatoes

2 eggs beaten

a few grates fresh nutmeg

a pinch white pepper


In a fry pan heat up the butter on medium high heat and add the bread cubes and let go till golden brown.

If you didn’t boil your peeled potatoes yet do so now with the hot pepper, onion garlic and 1 Tablespoon kosher or sea salt. Boil potatoes till fork tender, SCOOP the potatoes out with a slotted spoon and toss out the pepper, onion and garlic in the trash. BUT SAVE THE WATER!!!!!!!! You will use the flavored water to boil the dumplings in……The potatoes must be chilled for this recipe to work out so make sure your potatoes are good and chilled. Once chilled…

In a large bowl rice the potatoes.

In a small bowl combine flour, polenta, 1 1/2 teaspoon sea salt, nutmeg and pepper and eggs. The small bowl mixture will be very thick.

Mix well and combine with potatoes.

Now get a pot on to boil with the flavored water you saved and add enough to boil dumplings.

Once pot boils turn it down to just over a simmer.

I did one smaller dumpling as a test..I rolled it into a big marble and stuffed a small crouton in it then it went into the check to see if I had enough flour in it and also checked for seasoning. I let the smaller dumpling cook for about ten minutes. I thought it came out perfect.

So then I rolled dumplings about meatball size inserting a small crouton in each.

I rolled the potato mixture into balls.

I boiled the balls 8-10 at a time for 12 minutes a batch.

When I was a child my dad would serve these similar dumplings hot with just cold milk. I served then with unsweetened butter, sliced scallions and remaining toasted bread cubes broken down to crumbs.

Bavarian Inspired Potato Dumplings

These are delicious. These Dumplings came out very similar to what I remember and you might want to give them a try!

The Forking Truth





Weird Strange Different and Special Edition Foods out There January 2017



There is always something new, weird, different or special edition out there. I never know what I’ll come across when I go to the store. This month I found a bunch of strangest FORKING STUFF I’ve ever seen. I really did…This month’s edition I WARN YOU is not for the faint of heart….Now that you have been warned…….Here is a Lollipop of President Donald Trump’s Hair. I think we can all agree that this is weird strange and different.


Mexican Style Tuna….I’m going to leave that one alone.


The Oreo Package reads TripleDouble Oreo. It seems the manufacturer isn’t sure if it’s a Triple or a Double Cookie….To me it looks like a cookie and one half…..I’d forking call it the 1.5 Oreo…….I just wonder what flavor is it suppose to be?


I thought I was done with Oreo’s for this month but here are Forking Oreo encrusted Almonds.


Pumpkin Spice Panettone….???

fullsizeoutput_31b7 img_6707

Grasshopper and Bourbon Pecan Pie Chocolate Bars…I’m going to rip into the Bourbon Pecan Pie Bar soon….Hope the Forking calories are worth it.

Valentine’s Day is coming. Here are Valentine Gum Drops called Dots.

Cherry Flavored Chocolate Dipped Marshmallow Peeps.


Here is Colon Blow Cereal Snack Treats……..This is very strange….This is FORKING strange


Here is Chocolate Peppermint Nut Crunch…..Um I don’t think that combination works for me.


Sriracha Lime Pretzel Crisps…..maybe…they’d taste good…I’m not sure.


Ghost Pepper Mustard, Sriracha Mustard and Creamy Sriracha Horseradish Mustard……No Thanks…..


Here is Sriracha Chicken Instant Ramen Lunch….guess that makes sense.


Urine for a Treat Candy…..ick! I’d be forking pissed off if someone gave that to me…


White Peppermint Twinkies….No Thanks…I don’t do Sponge Cakes stuffed with Cow Fat and lots of Forking Chemicals even it they flavor it with peppermint! (just a couple weeks back this got recalled…for something)


This one should be “R” rated. Toro Balls and Camel Balls….. chewing gum with a liquid center….

But the Forking Weirdest one of all is……

These are....FORKED UP!

These are….FORKED UP!



Flinging Poo and Dingle Bearies Candies! Who knew such things could exist?

There is quite a BUNCH of FORKING WEIRD FOOD out there. I never know what I’ll come across and you will just have to see what I see next month.

That was January’s Edition of Weird Strange Different and Special Editions Foods out there.

 The Forking Truth

The Forking Truth

Forking Easy Delicious and Juicy Slow Roasting Chicken Recipe


White Meat

White Meat

I was watching Cook’s Country Cooking Show on PBS and they showed their method for slow roasting Chicken. They started the chicken pieces by putting a few drops of oil in a screaming hot pan and 5 minutes on each side. I think they only lightly salted and peppered the chicken. Then they put the chicken in a 250 degree F oven for 90 minutes on a cooling rack that is over a protected sheet pan…sort of like what I did below but they left a little more space around the chicken. They said on Cooks Country that it’s better to put the white meat pieces towards the inside of the oven and the legs on the outside of pan because the air is slightly hotter on the outside. My pan is crowded (I know my bad) but it’s such a good recipe the chicken still came out amazing.


I skipped the fry pan step because I almost never eat chicken skin….

But sometimes I do brown the skin like in the photo below.

They said on the show you want the white meat to reach 160 degrees F

and they said on the show you want the dark meat to reach 175 degrees F

I found in 90 minutes my smaller pieces were at temperate and I removed them to rest.

The large legs needed another 15 minutes to reach 175 degrees F but as they rest I saw red juice filling up the skin so I put them back in the 250 degree oven for another 30 minutes and they were perfect. So to sum things up the smaller pieces of chicken needed about 90 minutes in a 250 degree F oven. The Larger Chicken Legs needed about 135 minutes in a 250 degree F oven.


The skin all filled with juice and the juice went back into the meat. The whole house has a really good chicken aroma and I hear the pitter patter of furry feet.


This one in photo above won’t leave my side.

during actual cooking of chicken this is how it was in my kitchen

“15 1/2 years old and I’m still handsome and alive despite all my doctor’s predictions……….He says….”.I’m getting lots of Forking chicken soon from my human because she’s a sucker for me.”

"I'm hungry....I'm getting me lots of Forking Moist Chicken Now!"

“I’m moving in closer…I’m getting me lots of Forking Moist Deeply Flavorful Chicken”

"I'm getting me some Forking Moist Chicken too!"

“I’m getting me some Forking Moist Flavorful Chicken too!” “But ..I will wait till I’m given some…unlike the pushy old man”

White Meat

White Meat

The meat is extremely moist and very flavorful with a deep really good chicken flavor. I really like this method for chicken on the bone. Especially for the deep chicken flavor and moistness for white meat. The skin is almost dry. I pulled it off and put it on a rack like this.

It took about 30 minutes in my oven at 350 degrees F. to get shattering crisp.

This was a very easy way to prepare flavorful Chicken that’s moist and juicy.

Thanks to Cook’s Country for a new (to me) alternative way to cook moist flavorful chicken.

 The Forking Truth

The Forking Truth





Forking Dining with Dogs in Metro Phoenix AZ January 2017


“We are on our way to Amuse Bouche in Surprise AZ”

Dining with dogs is just a “Fluff Story” about taking my dogs out to eat. This is not a full blown restaurant review. Many restaurants around Phoenix do have patios but not all patios are dog friendly. Even if the restaurant has a dog friendly patio you still can be refused service due to a person with allergies or fear of dogs. Other reasons can be that the patio is booked with a party or once I encountered a once dog friendly patio suddenly turning to not allowing dogs so it’s always advisable to be prepared for a dining plan that includes two locations. There are some rules for dining with dogs. Dogs must be by your side at all times and you dog must be well behaved. Dogs are not allowed on restaurant furniture and are not allowed to eat off restaurant plates. You also need to know that most food you eat can be harmful or toxic to your dog. A few of the many foods to avoid are onions, garlic, chocolate, avocado, grapes (anything made from grapes like vinegar, raisins wine) macadamia nuts, most nuts, baked yeasted items  and artificial sweetener. I mostly give my dogs plain meat and try to remove any sauces.

We recently visited Amuse Bouche Restaurant in Surprise AZ. This little cafe makes some of the most impressive food in this immediate area. The husband and wife Chef/Owners have trained in France in French Culinary School.

We started with Risotto Fritters.

I don’t know how they made these Fritters so perfect. The rice is firm but cooked and is in creamy delicious sauce in a very thin and very crisp  bread crumb shell. These Risotto Fritters were excellent.

“Ummm I want some”

I had one of the specials of the day, it was Mushroom and Caramelized Onion Quiche.

The onions and mushrooms settled to the bottom but the taste was amazing. The custard was light and silky and laced with cheese. The crust was thin and buttery and golden brown under the filling and on the bottom. Not soggy at all and was delicious. The mushrooms that  the Quiche contained were developed with flavors. It was delicious. Off to the side of the plate I had a fresh mixed green salad with toasted almonds with blue cheese.

My husband had the Cuban Sandwich with the same side salad I had.

I was told the sandwich was tasty but light with meat for a man’s appetite.

Fortunately he was still willing to share some roasted pork with the dogs.

The dogs also enjoyed some egg custard from the Quiche.

Amuse Bouche does provide a community water bowl for dogs.

For more information please visit

“We are off to Salad and Go in Phoenix”

Salad and Go is a fast casual Drive Threw Restaurant that specializes in serving inexpensive take away salads. You either use the walk up window and sit on the patio…. or take your salad with you back to work or home to eat. They also offer breakfast, soups, wraps and children’s meals.

We all liked the salads last month and my husband ordered the same one called Santa Fee with added steak.

“Oh I like the steak”

I tried the Special Seasonal Salad with Chicken.

It was packed with tasty walnuts, spiced fresh pears, cranberries and blue cheese in a fig vinaigrette.

“The Chicken is really good!”

We are very pleased with what we tried from Salad and Go!

For more information please visit


“We’re off to Cucina Tagliani in Glendale AZ”

Cucina Tagliani is an American/Italian family friendly restaurant with wait service and an official licensed dog friendly patio. I decided to get something different and got the “lasagna style” Baked Spaghetti Squash.

It looks like a heavy brick but actually the way they made it the baked squash seems very light. The squash is carefully held together and is nicely seasoned and blanketed with cheese and Alfredo Sauce  and surrounded in a pool of marinara. It’s very good I’ll get it again sometime.

“I’ll eat spaghetti squash” “I love spaghetti squash!”

“Only weird dogs eat spaghetti squash.” “Good thing my human ordered a side of chicken ($2.99) for us dogs (particularly ME). “I’d Forking Starve before I’d eat spaghetti squash.”

My husband got his usual “Papa’s Platter” that’s by far the best deal on the menu.

Veal Parmesan, Sausage Lasagna and two Spinach and Cheese Manicotti

“Man “O” man did I do Forking Good today at Cucina Tagliani!”

For more information please visit

“We’re on our way to Oscar’s Pier 83 in Glendale AZ”

Oscar’s Pier 83 is a casual seafood restaurant. The specialty is their fish and chips.

Oh No!!!!!!!

#Oh FORK!”

The patio is closed due to being rained on. I live only a short ride away and by my house it’s dry and sunny….Well that’s how it goes…here in mostly sunny Arizona…

I didn’t have a back up plan so we did take out.

Oscar’s Pier 83 has a whopping 4.5 star average on a popular review site from over 300 reviews. While I don’t agree that the 4.5 star average is truthful most of the food they serve is much better than fast food. Both me and my husband ordered the 2pc fish and chips. The cod seems fresh tasting and is flaky. The batter isn’t crisp due to being steamed from the take out package but taste like it was fried in clean oil. The fries taste how they look. Coleslaw is fresh tasting and very mild with flavor. I like that the cabbage is sliced very thin and that it’s not too drippy.

Both dogs enjoyed the fish with me.

For more information please visit

That was Dining with Dogs for January 2017.

We hope to see you next month!

The Forking Truth




My Trip to Daawat Biryani House Restaurant of Phoenix AZ


Daawat is a newly opened casual….mostly take out Indian Restaurant in North Phoenix AZ. This isn’t a fancy place with wait service. This is a hole in the wall kind of place. Here it’s no frills and you order at the counter and grab your plastic silverware and wait for your meal served on the finest styrofoam. Daawat serves a variety of styles of Indian Foods…..North Traditional Moghali, South Hyderabadi, Indo-Chinese and on the menu they say THEY Serve the Best Dhum Biryani in the Valley! The menu is interesting but lacks descriptions. Daawat offers some hard to find items that are not offered at some of the other Indian Restaurants in this area. You might need your cell phone to google some of the menu.

We started with Cut Mirch –  toasted garbanzo bean battered spicy pepper fritters. The peppers were served with a cooling sauces of tamarind and a cilantro mint sauce.

The Cut Mirch were tasty with a nice crunch and seemed oil free but were extremely fiery with heat. I’d say they were next to “Thai Hot.”  Tamarind sauce added layers of flavors and provided first aid to the heat best for me although the cilantro mint sauce was pleasant with good flavors.

We shared Chicken Vindaloo and the Chicken Dum Biryani.

This is another example of Chicken Biryani I never had before. Maybe the most fragrant and very floral….maybe made with rosewater?…I liked all the exotic flavors….they were very long lasting and refreshing in my mouth.  For me the down side was that the chicken in this dish was over cooked and on the dry side but edible. I didn’t care for the chicken in this dish but, the side tomato gravy was good an also very fragrant with good flavors.

But be on the look out for large inedible objects…….at Daawat.

My husband didn’t care for this dish because they didn’t remove all the spices and he came across cinnamon bark and accidentally ate a whole cardamon pod….

The chicken in the Vindaloo was moist, fresh and flavorful. The chili element was forgotten in this Vindaloo because it lacked any heat and tasted more like Chicken Masala…….I think they accidentally served us Chicken Masala…In that case it was a more Flavorful Layered Chicken Masala than I tried from some other places.

Portions were large and pieces are low. Menu is priced from $2.99- $10.99

For more information please visit

Newly opened restaurant so it’s too new to rate.

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

The Forking Truth

Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut Recipe


Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut

Pastrami Potato Plank Sliders with Not Too Sour Spaghetti Squash “Kraut”

I had a bunch of spaghetti squash that I cooked and thought that I could make a not too sour…. “faux” sauerkraut kind of condiment out of the spaghetti squash so I did and it came out delicious , flavorful and not too sour. If you are the kind of person that finds sauerkraut sometimes runs too sour for you then you will be a fan of this not as sour “faux” Sauerkraut.

Ingredients for about 4 servings

non stick canola spray (you can substitute a Tablespoon of oil if you prefer)

2 cups spaghetti squash – cooked – (pierce squash all over and throw in a covered pan with about a 1/2 in of water in a 350 degree F oven for about an hour or until you can pierce with a fork – seeds and seed membrane needs to be removed when cool enough to handle – scoop squash out of shell)

1/2 sweet onion – peeled and sliced very thin

1 garlic clove – ground to paste

1/2 cup apple cider vinegar

splash sherry vinegar

1 Tablespoon dark brown sugar

1/2 teaspoon sea salt

4 juniper berries – ground in spice grinder

1/2 teaspoon caraway seeds

1/4 teaspoon yellow mustard seeds


Spray a medium size fry pan with oil and place on medium high heat. Then add the onion and cook till translucent.

Add garlic, stir well.

Turn down heat to medium-low add squash and mix well.

Then add vinegars.

Then add remaining ingredients.

Mix well and remove from heat.


Not Too Sour Delicious Spaghetti Squash “Faux” Sauerkraut

No fermentation. Forking easy and quick.. and Delicious!

The Forking Truth




The Food Lab’s Way of Crispy Roasted Potatoes Recipe


Crispy Roasted Potatoes

On the Huffington Post I saw a video of The Food Lab presenting “The Best Roasted Potatoes ever.” I remember The American Test Kitchen did potatoes in a similar way. I tried it and got a good but slightly different result. In both recipes the potatoes get parboiled with a small amount of baking soda that breaks down the surface of the potato to like mashed. When the mashed gets roasted a crispy coating forms. The recipe is pretty easy and straight forward. I think the crust will differ depending on how long you parboil. The potatoes come out with a really nice crust and are filled with creamy soft potatoes almost like mashed.

Ingredients for about 8 generous servings

3 lbs poatoes

1 oz salt

1/2 teaspoon baking soda

2 quarts water

5 Tablespoons extra virgin olive oil

3 garlic cloves – finely chopped

handful rosemary



handful parsley

optional (my addition was just a tiny squirt of non-stick spray that I rubbed on very slightly because I don’t use non stick pans)


Get your pot with water, salt and baking soda. Add peeled potatoes cut in very large chunks and parboil till knife tender.

While potatoes are parboiling. heat up the olive oil with rosemary and garlic add some salt and pepper. Once heated drain…but save the herbs. (unless you use dry like I did…..then toss the used dried herbs)

Drain potatoes and let them steam and add the seasoned oil to them. Season the potatoes with some salt and pepper. Shake the potatoes around to gently bust up the surface of the potatoes.This makes your crust.


Set your oven to 450 degree F or 400 bake if you have a convection oven and place the potatoes on a pan leaving some space around each potato.

Put them in the oven for 20 minutes.

After 20 minutes turn each potato over and put them back in the oven.

Let the potatoes go for another 20 minutes and pull them out of the oven.

Decide if you want to go another 10 minutes or not.

Add fresh parsley and saved fresh herbs to the potatoes.


The potatoes have a nice crisp coating and are moist and creamy inside. The potatoes are Forking Delicious!

Thanks to The Food Lab and The Huffington Post for presenting a video of this recipe.

Crispy Roasted Potatoes

The Forking Truth


Recipe Idea – Eggs in Spicy Eggplant Sauce


Eggs in Spicy Eggplant Sauce

This is just a recipe idea. I didn’t write down exactly how I threw it together but I had some eggplants and fried them up really well and put them away. Then I cooked up onion, sweet red pepper, sweet green pepper and some spicy and sweet jarred cherry peppers. I added frozen-then thawed reduced tomatoes, tomato paste, garlic, white wine, water, sea salt, pepper, oregano, basil and at the added the eggplant and fresh basil. I came out with a rich thick flavorful sauce that tasted like eggplant parmesan. Ate it with pasta and a day later eat it with eggs added to the sauce for breakfast similar to Eggs in Purgatory. Something you might want to try.

There are many similar but different versions of this kind of dish.

My Eggs in Forking Hell – eggs in spicy tomato sauce with jalapeño Cheddar and Jack Cheese

Eggs in Forking Hell

Shakshuka – Eggs in spicy tomato sauce with cumin, paprika, parsley and Feta Cheese

Eggs in Purgatory – Eggs in spicy tomato sauce with basil and Parmesan Cheese

Huevos Rancheros – (there are many variations that are different and also with different sauces) Eggs on fried corn tortillas with tomato chili sauce, refried beans, sometimes rice and either avocado or guacamole.

Makes for a nice breakfast or a light dinner.

The Forking Truth