Monthly Archives: April 2017

Rosemary Chicken Meatballs Recipe


Rosemary Chicken Meatballs

Here’s something just a little different. Rosemary goes really well with chicken so I made rosemary flavored meatballs. They came out juicy and flavorful. I think most people will like them.

Ingredients for about 5 servings

1 lb ground chicken

2 XL eggs – slightly beaten

1 cup whole wheat panko bread crumbs

1/4 cup sweet onion – chopped fine

2 garlic cloves – ground to paste

1 carrot – grated fine

1/2 cup chicken stock

2 Tablespoons fresh rosemary – chopped fine

2 Tablespoons fresh parsley – chopped fine

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon granulated garlic

pinch crushed red pepper

1 Tablespoon sea salt

1 teaspoon black pepper

Non stick cooking spray – (or oil if you prefer)


Set oven to 350 degrees F

Spray or oil your baking sheet(s)

In a large mixing bowl add everything except the ground chicken. Mix well. Now add chicken and mix well again.

Pinch off a small marble size piece and zap in the microwave in paper towels for about 10 seconds or pop in the oven for about 5 minutes in some oiled aluminum foil and test for seasoning and adjust if you care too. (The taste will be close from the microwave but not exact).

Scoop out balls with a small scooper on to your sprayed baking sheet(s). I made 28 balls.

Cook till done on middle rack. In my oven the meatballs were ready in 15 minutes.

Chicken Rosemary Meatballs

Forking Tasty!

The Forking Truth

NEW DiFferent Weird and Special Edition Foods Out There April 2017


There is always something new, different, weird and special edition out there. I never know what I’ll come across when I go to the store. Here is Captain Crunch’s Cinnamon Roll Crunch Cereal. The Cinnamon Roll pictured on the box looks hot and delicious but the cereal pictured on the box looks more like Forking kibble for livestock to me and not cinnamon rolls.

Coconut Flour Tortilla Chips….That’s new to me! Sometimes you feel like a nut…I mean coconut…..

Chips made from Jicama….I never could imagine anyone making a chip from Jicama but here they are!

Sriracha Gouda Cheese

Sriracha Tortilla Chips……(what a surprise)…………..NOT

Sriracha Beef Jerky …..why the Fork…not…

Dutch Licorice Hot Pepper Fire Trucks……..?

Bourbon Pecan Peanut Butter……Sounds Forking Yummy….don’t know if it is?

Pancakes and Maple Syrup Jelly Belly Jelly Beans…..

New Bacon and Cheese Spaghetti Sauce is already on Forking Clearance.

Peanut Butter Ginger Chews….Might be pretty darn tasty….Might even be pretty good with Forking Sriracha….

Jumbo Caramel Apple Marshmallows

New Lay’s Poppables…They look like Football Shaped….Potato Snacks in Sea Salt or White Cheddar Flavor.

Here is Chicken Bologna in a can……Maybe this is for people who camp that don’t care what they eat?

Chika Fruit. Never heard of that fruit. Looked it up and I get different descriptions. One website states it’s the chewing gum fruit. Another says it a grainy, sweet but with lots of tannins kind of tropical fruit and another website states that the fruit taste similar to a pear…I didn’t try it so I don’t know.

Came across this very large King Oyster Mushroom. I thought it was weird, strange and  different….

Here are Minion Lollipops……..WTFork…….They don’t Forking Look Like Minions to me……They sort of look like that King Oyster Mushroom above…….

That was the New Weird Different and Special Edition for April 2017. I don’t know WTFork I’ll come across next month.

The Forking Truth

Easy Refrigerator Bread and Butter Pickles Recipe



Bread and Butter Pickles

These pickles come out light but with a really yummy flavor. They are not too sweet or too salty. I think everyone will enjoy them. It’s usually best to use pickling cucumbers but I used seedless because that’s what I had. Sometimes I substitute yellow squash for cucumbers and sometimes the yellow squash taste better as a pickle than the cucumber. The onions came out tasty and delicious too. You might enjoy them in a sandwich. Let these pickles sit about three days for the best flavors.

Ingredients for about 15 servings

2 1/2 lbs cucumbers cut in thick coin shapes

1/2 sweet onion – quartered and cut in slices

3/4 oz fresh dill

1 cup white vinegar

3 cups water

1/2 cup dark brown sugar

1 cup white sugar

8 garlic cloves – smashed

2 teaspoons turmeric

1 1/2 teaspoon mustard seed

1/2 teaspoon celery seed

2 Tablespoons kosher salt

1 Tablespoon white peppercorns


In sterilized containers or jars add the cucumber, onions and dill.

Add remaining ingredients to a sauce pot on near to high heat and bring to a boil. Let it medium boil (a tad more than a simmer) for about five minutes. Pour the liquid over the cucumbers and let it sit on the counter till it cools a little. Refrigerate when it’s around room temperature. It’s not necessary to can because they will stay good for several months.

Bread and Butter Pickles


The Forking Truth

Dining with Dogs in Metro Phoenix AZ April 2017


“I’m off to Tru Burger in Peoria AZ”

Dining with Dogs is just a “Fluff” Storyand not a full blown restaurant review that’s about taking my dogs out to eat. Most restaurant in Metro Phoenix do have patios but not all restaurant patios are dog friendly. It’s always best to call a restaurant the day of your visit and and ask if its ok to bring your furry friend to dine there. It is also suggested to dine at off times to avoid a bigger crowd of people that might include people with allergies or dog haters. There are some rules to live by with dining with dogs. Dogs are to stay close to you. Dogs are NOT to sit on restaurant furniture. Dogs are also not to eat off of restaurant plates. It’s important that you are aware of the dog friendly food list. Basically most foods you eat are not healthy or possibly TOXIC to your dog. Your usually safe feeding your dog sauce free plain piece of meat. You know that’s what your dog wants anyway….a few of the foods to avoid are anything related to a grape, onions, garlic, chocolate, avocado (some veterinarians do disagree with avocado) bread, alcohol and more.

We went to Tru Burger in Peoria AZ. This is a casual Build your own burger place and more. You have your choice of style of burger, type of patty, sauces, toppings and side.

Tru Burger is very DOG FRIENDLY and even has a special gate on the patio just for people with dogs. The patio is nice and comfortable with a relaxing blue color scheme.

We started with an appetizer of Green Bean Fries.

“Oh I Forking Like Green Beans when they are fried!”

The Green Beans were sort of addicting but very substantial and came with a mild but tasty creamy wasabi sauce.

I had the Lettuce Wrapped Salmon “Burger” with guacamole, tomato, onion, Habanero sauce (on the side) and Onion Rings.

Salmon is seasoned nicely and is juicy. I’m able to cut off a good slice without avocado for my furry friend.

“I LOVE when restaurants serve me my own water…but I love eating better.”

Onion rings are really tasty and that habanero sauce is REALLY HOT but tasty!

My husband had the Grass Fed Green Chili Burger with Fries. It’s a really big burger! Our waitress said it was a half pound patty! My husband said the burger was a good tasting burger and the chili was also a good tasting one.

I’m on my way to Banh Mi Bistro Vietnamese Eatery in Phoenix AZ

Banh Mi Bistro Vietnamese Eatery specializes in the Vietnamese Baguette Sandwich called the Banh Mi. This Vietnamese Restaurant is Pho Free. You can’t get a bowl of Pho here. They now offer around eleven varieties and also offer various appetizers, salads, noodle bowls, rice plates and more!

I decided to try a new menu item. The Chicken Curry with my choice of rice or bread. I’ve had Chicken curry from other Asian Restaurants but only one time before from a Vietnamese Restaurant. At B.M.B.V.E. I got a generous portion of tender tasty chicken with fresh carrots and potatoes. The sauce is light, thin and very fragrant with lemongrass. I like the lighter more fragrant sauce.


Our furry friend got to try some of my husband’s Shaking Beef from his Banh Mi Sandwich.

“Everything I tried from Banh Mi Bistro Vietnamese Eatery was so delicious!” ” Both the chicken and Steak were so tender and flavorful. I’m a big fan of both!” ” I do well every time I visit!”

“I’m off to Salad and Go in Phoenix AZ”

Salad and Go is a Drive Threw Eatery with several locations in Metro Phoenix AZ. They serve about a dozen varieties of gourmet salads, breakfast, wraps, smoothies and child’s meals. Salad and Go is very Dog Friendly and Dog Patrons are served complimentary Dog Biscuits.

Today I went with a Southwest Style Caesar Salad.

I got a big bowl of fresh crisp romaine, garbanzo beans, tortilla strips, added flavorful tender chicken that was tossed in a poblano pepper dressing.

My husband got a seasonal special salad with seasonal Chicken Corn Chowder Soup.

Someone thought the Italian Salad gave off an appetizing aroma.

“I’m a big fan of Salad and Go!”

We are proud to announce a new member that we hope to be a part of the Dining with Dogs team.

He is only pint sized but has a great big appetite. But for now he is young and very rambunctious. I don’t know how long it will take to get him dining with dogs ready.

That was Dining with Dogs for April 2017

We hope to see you next month!

The Forking Truth

In Memory of Louie 5-5-2001 – 3-3-2017

Special Edition – Forking Weirdest Food Recall Ever! Frozen PUTTATOES



Over the weekend I noticed that we had many recalls on well known popular brands of foods this week. Campbell’s Soup (mislabeled ingredients), Lay’s Potato Chips (possible salmonella), Banquet Brand Frozen foods (Salmonella) A bat in packaged salad and a scorpion in another packaged salad..Rubber in a brand of bread I never heard of…..and the FORKING STRANGEST thing I ever heard was about the recall for McCain Hash Brown Potatoes. (puttatoes) for being harvested with golf balls.

Golfballs don’t look like potatoes. How can this happen?

FORKING GOLFBALLS mixed with Potatoes = PUTTatoes!

Do we par-boil the Puttatoes before grilling?

I heard on the news that a golf course is next to where the potatoes were harvested and the machinery gathers them both.

This past Friday according to McCain Foods U.S.A. announced on the U.S.F.D.A.’s website of a voluntary recall of two different brands of hash browns. “Despite our Stringent Supply Standards The Golfball Materials “May Have Been Inadvertently Harvested” with potatoes.

The phoenix area news…either KTVK or KNXV


The Forking Truth

A Revisit to Mora Italian Restaurant in Phoenix AZ


My view of the patio at Mora Italian Restaurant

We enjoyed the food very much on our last visit to Mora Italian Restaurant so we decided to try Mora again. This is newly opened restaurant co-owned by Celebrity Chef Scott Conant. The atmosphere is hip, interesting, rich, masculine and energetic. The menu is creative Italian style.

This time we started with Ricotta Fritters.

The fritters were filled with fresh milky cheesy goodness. It was like hitting treasure when I tasted little hidden delicate pops of lemon and chili. The crust was thin but sturdy and seemed oil free. Not too sweet honey peperonata and shredded cheese garnished the tasty fritters.

This time we shared the Fettuccine with mushrooms, roasted garlic and escarole.

1/2 portion of fettuccine

Not too much and just enough perfectly cooked pasta in the perfect amount of sauce. The mushrooms and escarole went really well together in this dish.

For dinner I tried the Chicken in Potacchio. (Chicken and Fennel with Slow Cooked Tomatoes)

The 1/2 Chicken was expertly prepared and melt in your mouth tender and sat in a pan sauce. I enjoyed the chicken but what blew me away was the fennel. I never tasted fennel that was that good before….What kind of magic cookery did they do? The fennel had this amazing texture and flavor.

My husband order the Grilled Scaloppine of Beef Short Rib again.

It had a slightly different presentation and preparation from last visit. (see photo below)

I don’t know if the recipe was changed or if each chef puts his or her own spin on things? Both were good but one was awesome.

I planned ahead to save room for dessert to try the Apple Crostata.

The dessert was decadent and delicious and sat in a pool of creamy caramel mascarpone cheese. The crust was flavorful and was filled with seasoned apples, ribbons of not too sweet caramel and a scoop of toasted almond gelato. It was a perfect ending to a nice meal.

Mora Italian Restaurant in Phoenix AZ is Worth a Fork!

Worth a Fork! You’d drive across town for this one.

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

The Forking Truth

Levant Inspired Butternut Squash, Chickpeas and Israeli Couscous Recipe


Levant Inspired Butternut Squash, Chickpeas and Israeli Couscous

I had a butternut squash and Israeli Couscous to use up and this is what I came up with. I have to say it really did come out Forking Amazing! I did use a bunch of ingredients that most people don’t use or have such as zahtar, Aleppo pepper, sumac and urfa pepper. The only ingredient that’s hard to find here is urfa pepper (one of my new favorites). The urfa pepper is more intense than Aleppo and a Spanish pepper called Nora. It’s really delicious. It’s fruity, raisin like,lightly smoky and mild heat. It’s worth your time and money to find the urfa pepper for your own creations because it will make anything you make delicious. The recipe is easy to prepare and is sure to be a #crowdpleaser. Sorry now that I didn’t make a bigger batch. This one is really special.

Ingredients for 4 servings

1 small butternut squash – peeled, seeds removed and cut in bite size pieces

1 15.5 oz can 50% less sodium garbanzo beans – drained and rinsed three times

5 Tablespoons extra virgin olive oil (1T on garbanzo beans, 2T for butternut squash and 2T for couscous)

1/2 teaspoon urfa pepper

1 Tablespoon zahtar

1 teaspoon Aleppo pepper

1 teaspoon sesame seeds

1 teaspoon sumac

fresh ground sea salt to taste

fresh ground black pepper to taste

1 cup Israeli Couscous

1/3 medium onion – chopped

1 medium tomato – core removed – chopped

3 garlic cloves – sliced razor thin

1 1/2 cups vegetable stock

2 Tablespoons cilantro – chopped

2 Tablespoons parsley – chopped

4 oz goat cheese – crumble it


Set oven to 350 degrees F

Place the butternut squash pieces in a medium/large bowl and drizzle two tablespoons of olive oil and sprinkle the urfa pepper, and zahtar. Mix well. Place in one layer on a baking sheet(s) and sprinkle  very lightly with a little bit of fresh crushed sea salt and black pepper.

Place the garbanzo beans in a medium bowl. Add one Tablespoon olive oil and sprinkle the Aleppo pepper,seasame seeds and sumac. Mix well and place on a baking sheet in one layer. Sprinkle very lightly with a little fresh crushed sea salt and black pepper.

Place squash pan(s) on the middle rack and the garbanzo pan on the top rack in oven.

Keep the pans in the oven till the beans have a light crisp and the squash is fork tender. In my oven this took thirty minutes.

In your sauce pot on medium high heat add 2 Tablespoons of olive oil and when hot add the couscous. Fry the couscous for about five minutes. Add the onions and cook till transparent. Next add the tomato followed by the garlic. You will smell the garlic soon and then add the stock. Simmer till couscous is done. About ten minutes.

Add fresh crushed sea salt and black pepper to taste.

By now the squash and garbanzo beans are done and carefully stir them into the sauce pan. Mix in the herbs. Serve and sprinkle the cheese on last.

Everyone will FORKING Enjoy this one!

Levant Inspired Butternut Squash and Israeli Couscous

The Forking Truth






Forking Weird Food News of this Week 4-20-2017 Frankenfood and Oy Caramba


This is FORKED UP!

Picture via www.Pinterest

This week in the world of food news two stories caught my attention the most. One is that Del Monte Fresh Produce Co. has genetically engineered the Pink Pineapple and it’s been approved by the FDA. They promise a sweeter, less acidic and just as nutritious pineapple. I can’t help but wonder if the almighty would approve?…….. What would he say?…… “You screwed up my pineapple?”

The other story is that Tony Boloney’s $80.00 Taco Pizza ($10.00 a slice) is a sensation! It’s a pizza that’s loaded up with a variety of tacos and a big pile of dip of sour cream and guacamole.

Picture via

Tony Boloney Pizza has only two locations in New Jersey. One is in Hoboken (North New Jersey) the other is in Atlantic City (South New Jersey). They said on the news that people are driving from all over the country and as far as Mexico to try this pizza………..

Food Network Magazine


Frankenfood and Oy Caramba……. not Amore……..Oh My!

The Forking Truth


Italian Style Eggplant White Bean Dip Recipe


Italian Style Eggplant White Bean Dip

I had a couple of extra eggplants so I decided to make an Italian type seasoned healthy dip. I made this dip with minimal amounts of oil. I used just enough to make the dip taste good. Besides Olive oil this dip is fat free. This dip is healthy and delicious.

Ingredients for about 8 servings

2 eggplants

1/4 cup extra virgin olive oil

1 very large lemon or 2 regular lemons – (just the fresh squeezed juice)

15 oz can 50% less sodium white beans – drained and rinsed three times. (50% less sodium beans don’t taste as canned as regular beans)

2 garlic cloves – ground to paste

3 Calabrian chili peppers – chopped fine (or substitute a hot red jarred chili that you enjoy to taste but the Calabrian chili is recommended)

1 teaspoon fresh chopped fine rosemary

1 teaspoon dried oregano

1 teaspoon dried basil

fresh crushed black pepper to taste

3/4 teaspoon sea salt

about 1/2 Tablespoon extra virgin olive oil per portion to finish

about 1/2 teaspoon reduced balsamic vinegar per portion to finish


Set oven at 350 degrees F.

Wash the eggplants and slice them in half long ways. Place the eggplants in a baking dish. Score the eggplants on a diagonal in both directions like in the photo below.

Pour the lemon juice over the eggplants and then pour the olive oil over the eggplants. Roast until the tops are very dark brown (but not hard black) and the eggplants are squishy. (about one hour to one hour 15 minutes) like in picture below.

The eggplant then gets scraped out like the same way you do avocados, mangos and dragon fruit.

Blend up the eggplant. Add the rest of ingredients except finishing ingredients and blend. I prefer the dip slightly chunky so I don’t blend completely smooth.

Place in dish. Make well and fill with some olive oil and balsamic vinegar. Serve with vegetables and or crusty bread.

It’s delicious and healthy!

Italian Style Eggplant White Bean Dip

The Forking Truth


Most Memorable Food out in Metro Phoenix AZ so far this Year from January – April 2017


Memorable food stays in your mind. It’s either something you want to revisit or something you wish you’ve never tried. The foods I tried listed are in no particular order. Here is the Fofo Vegetarian Sandwich I had at Lamp Cafe in Scottsdale AZ. It was especially delicious. It was an explosion of flavors between spicy pickled vegetables, provolone cheese, arugula and zucchini cakes you’d never imagine such a satisfying  and delicious sandwich.

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

The Giordano’s Plain 6in. Deep Dish Pizza was memorable. It was massive amounts of molten cheese in a very hard dried out burnt crust.

I must note that the owner of Giordano’s contacted me and said I would not have the same experience if I came back and ordered a larger size pizza…………

There was this hot smoked salmon from the Salty Sow in Phoenix AZ that was life changing. It was so silky and scrumptious. It melted in the mouth. It’s worthy of some kind of award.

Everything I tried at tried at Mora Italian in Scottsdale were amazing but the Boneless Sea Bream and the amazing Cheese Gnudi were over the top! The fish reminded me of the best fish I had at a pricy restaurant in Las Vegas and the Gnudi was dressed with concentrated tomatoes and were so delicate. You just have to try them to know. This was really high end and quality.

I’m usually not a fan of chicken wings but the chicken wings I tried from Great Wall in Phoenix were especially crispy and delicious.

Large Bowl in the middle is Spicy Chicken on Bone with Vine Peppers

Mius Bistro in Mesa AZ served me the spiciest most mouth numbing thing I tried in a long time. It had a unique good developed flavor but was very difficult to enjoy with fragments of chicken bones and skin all threw the dish. I do note that this is a method of Asian Cookery and other people are accustomed to enjoy this style of dish.

I got this from the Spotted Donkey Cantina in Scottsdale. I’m done talking about it but I’ll tell you that it was memorable.

The Saffron Chicken Bowl with Stone Bread from Saffron Jak in Phoenix was extremely delicious! I’ve had a similar plate from other restaurants but the tahini surprise under the chicken made it extra tasty and where else are you going to find stone bread….

Trofie with Pesto from Bottega Pizzeria Ristorante in Glendale was stunning. Really REALLY perfect pasta.

Doughbird a Pizza and Rotisserie Chicken Restaurant recently opened in Phoenix. The chicken was good, all the food was good but it is that Buffalo Sauce I used on the chicken that makes me want to return. Lip smacking and drool worthy. Like crack for the mouth.

It’s a little too soon to know for sure but I think I’m going to remember the Corned Beef and Cabbage Pierogi from the Twisted Italian in Peoria for a while. They were a yummy delight!

That’s what was most memorable to me this year so far.

The Forking Truth