Tag Archives: #food

Easy Asian Inspired Spicy Meatball Stuffed Wontons Recipe


Asian Inspired Spicy Meatball Stuffed Wontons

I whipped up these Asian Inspired Meatballs that came out really FORKING delicious but I didn’t publish the recipe because they were not the correct texture for a meatball. My husband brilliantly said the meatballs would be really great stuffed into wonton wrappers so that is what I did. It’s really easy to stuff a meatball into wonton wrappers. You just wet with water both sides of the wonton wrapper, insert meatball, apply top wrapper, Just clench your hand and everything is wrapped up tight. You can serve the Wontons a variety of ways. As a dumpling in soup, you can make them like potstickers or serve with a variety of dipping sauces. The brown sauce I whipped up pictured in the left hand bottom corner was really FORKING Delicious….I didn’t write down exactly how I made it but I know I used basically all the same flavoring I put into the meatballs…but with a few adjustments……I know I went heavier with the hoisin sauce and I think I went heavier with the garlic…..but it was pretty close to what I put in the meatballs.

Ingredients for about 8 servings

1 lb beef (mine was fresh ground sirloin, chuck, brisket and rib in about equal amounts)

1/2 cup onion – chopped fine

1 carrot shredded

3 Tablespoons soy sauce

2 Tablespoon rice wine vinegar

1 Tablespoon shaohsing rice wine

1 Tablespoon garlic that was ground to a paste

2 Tablespoons gochujang

1 teaspoon red chili flakes

1 Tablespoon ginger – fresh grated

1 Tablespoon honey

1 Tablespoon dark brown sugar

1 teaspoon hoisen sauce

1/2 teaspoon sesame oil

3 XL eggs – slightly beaten

1 cup millet – cooked (next time I’ll try rice…..)

1 Tablespoon (scant) sea salt

1/2 teaspoon black pepper

1 cup panko

1/4 cup fresh cilantro

non-stick spray – canola or vegetable

a package of wonton wrappers

1 Tablespoon salt to boil wontons in.


Set oven to 350 degrees F.

Spray baking sheets with nonstick spray.

In a large bowl mix together all the ingredients.

Use a small scoop and make your meatballs.

If you have the same size scoop as mine you might get around 41 balls.

Leave in oven until done.

In my oven they got done in 15 minutes.

When the meatballs are done let them cool on the counter. When cool portion the meatballs. Freeze some if you want to and leave out what you want.

You need two wonton wrappers per meatball.

Get a small dish of water and quickly dip the top side of the wrapper.

Place meatball in the middle of the wrapper.

Get another wrapper and wet one side of the wrapper and place over the meatball.

Put it in your hand and squeeze it shut.

Get a pot of boiling water on and add a little salt.

Boil them about a minute or two and serve with assorted sauces or in a broth based soup.

Asian Inspired Spicy Meatball Stuffed Wontons

Forking DELICIOUS….!

The Forking Truth





You aren’t always going to agree with Food Critics……………. Falafels


Falafels are deep fried patties or balls made from chickpeas, fava beans or both. They usually are flavored with fresh parsley, scallions, garlic, cumin and coriander. The best falafels are said to have a crispy exterior and a moist flavorful interior.

Recently a professional food critic from a local magazine wrote that the above falafel was the best falafel in all of Metro Phoenix. I kept reading this over and over because I thought I was seeing things….because………My experience did differ to say it mildly as possible…..While I found that the falafel pictured above had a desirable crispy exterior the interior although fluffy and slightly dry was mostly tasteless and totally lacked fresh herbs and any flavors a falafel traditionally has. The falafels I tried only tasted like  sesame seeds. Honestly I thought these Falafels were among the worst I ever tried anywhere.

I’ve had not all the Metro Valley has to offer in falafels but I tried more than a few so it’s not like I’m a falafel virgin.

The above fresh herb falafel is green inside and is fresh with flavor. This one didn’t have the crispy exterior but it had great flavors and didn’t leave any grease in my mouth. A few I tried not pictured here were greasy. This came from a place no longer open for business in Scottsdale.

The Falafel pictured above rates very high on a popular review site. I don’t remember if this one had any crunch but I remembered that it lacked flavors. You can see this one lacks herbs. I remembered I never wanted to go back. This one came from the Arrowhead area…not sure if this place is in Peoria or Glendale.

The above Falafels were seasoned well and were herby with a great crisp exterior. These were among the best that I tried in Metro Phoenix because of the flavorful interior and the crispy exterior.

Solid good crunchy Falafels from my favorite falafel fast food kind of place in Tempe.

This Falafel hasn’t won over any love from Professional Food Critics yet but it is among the better with a crisp exterior, and a moist fresh herb flavorful interior. Also the Eggplant dip from here was delicious with lemon and smoke. Got this one in Scottsdale.

Here’s another Falafel from a newer restaurant in Phoenix. It’s an decent Falafel….Not my favorite but not bad and OK.

Here are falafels from a newly opened place in Scottsdale. They have the correct flavors but have like a really weird soft wet meatball texture.

Back to the professional Food Critic’s pick…”Best in Metro Phoenix”….(????????????)

It’s a fact that I don’t know if the Food Critic got the same thing I tried pictured above from this same place. (As you know experiences may differ…..) The Professional Food Critic wrote for all of Metro Phoenix to see that the above Falafels are the BEST that Metro Phoenix has to offer…….

Is it possible that the recipe has changed????? ……..Is it possible that almost tasteless dry falafels are the best?????

I don’t FORKING know!

The Forking Truth is……..You aren’t always going to agree with food critics.

REMEMBER EVERY FORKING THING IS SUBJECT TO CHANGE and your experience (or my Forking experience) may or MAY NOT differ.

The Forking Truth

Bonus Edition * Forking Weird FOOD Related News


Photo via www.MSN.com

Over the past few weeks we had a bunch of Forking Weird Food Related News Stories.

In the beginning of the month we had the Nathan’s Hot Dog Eating contest where 70 Hot Dogs and buns were inhaled by Hot Dog Eating Champion Joey Chestnut.

A $10,000. Edible Pizza Bikini can be made for you from the Villa Italian Kitchen. (I don’t know if any where sold?)..

The Phoenix New Times reported a story about Cream Cheese Topped Tea and Fruit Drinks that are a thing in parts of Asia and are found here in Mesa AZ.

I saw on TV Watermelon Selfies…you balance a wedge of watermelon and try to place it under someone’s face so it looks like they are wearing a watermelon wedge.

I think I came across at least three different pizza related sneaker stories. One was a phone sneaker that dialed Pizza Hut and the others were Pizza decorated sneakers.

But the one story that’s burnt in my head is the Guy Fieri (Food Network Host and Restauranteur) Swimsuit. It can’t Forking be unseen.

Guy Fieri’s Face printed on a $49.00 Swim Suit.

Photo via www.MSN.com

It can’t Forking be unseen.

Forking Weird Food Related News.

The Forking Truth








Blistered Serrano Chilies Recipe from The Brokeass Gourmet


Blistered Serrano Chiles

I got a bunch of serrano chiles and I already got a big jar of them that I pickled that are tasty. I searched the web to come up with another idea. I read from the Brokeass Gourmet that the serrano chiles get sweet when you fry them in olive oil. The brokeass Gourmet said something like you can keep eating them like shishito peppers but the serranos are even more delicious so I thought I’d give it a try since I got a bunch of serranos here.

Blistered Serrano Chiles

Ingredients for about 20 servings

1 lb serrano chiles – with a small slit in the bottom tip of each chili

1/4 cup extra virgin olive oil

sea salt to finish (I used Pink Australian Flake Salt)


In a big heavy bottomed fry pan add the oil and put on medium heat. When the oil is hot add the peppers and cook till blistered and charred. Serve right away!

“Can I taste what you are making?”

“He is such a Forking suck up”

Blistered Serrano Chiles

My peppers came out hot and spicy! I think the blistered serranos would be delicious on a sandwich or tacos, maybe in a potato salad…..

Thank You Brokeass Gourmet for a different way to do serrano chilies. Although mine are too spicy for me to just eat however they still came out delicious! I froze most of mine so I can use them as needed.

The Forking Truth is that for most people the serranos are too hot to just eat.

Maybe different times of the year the peppers are mild enough to just eat????

The Forking Truth


Pars Persian Cuisine of Scottsdale AZ – Worth a Fork


Pars Persian Cuisine offers a wide variety of Persian Foods. This is a full service restaurant with easy close parking. The atmosphere is sort of formal but you can come as you are. Nothing we tried was spicy. Nothing was flavored weird. The food was just flavorful and good. I think Persian Food would appeal to most people.

They start you out with hot pita bread, creamy butter and sweet sliced onions.

It was very hard to decide on what to try because they offer so many interesting sounding dishes I never seen at other Persian Restaurants I’ve been to.

One of the plates we shared was Zereshk Polo with Chicken.

We received two nice meaty chicken legs that were falling off the bone tender. The meat was flavorful and delicious. It was balanced and no particular flavor stood out. The legs have been slow cooked with apple, carrots, garlic, onions and seasonings. The plate also came with a very generous portion of fluffy basmati rice that was mixed with tart barberries, almonds and saffron. The tart barberries make the rice sort of sparkle and made the flavors more interesting.

The other dish we shared was a Stew called Fessenjan and a special upgraded rice called Shirin Polo.

The Shirin Polo is a specialty Basmati Rice dish. It does run sweet because it’s made with candied orange peels, carrots, almonds, pistachios, a sweet syrup and saffron. It’s a tasty rice…I think it would be fit in on most American dinner tables for Thanksgiving or Christmas. Behind the rice is the Fessenjan. Here Fessenjen is made from fried walnuts, pomegranate sauce with chicken that’s slow cooked in the sweet and sour fruity sauce. The plate doesn’t look pretty but the chicken is tender and tasty.

We got some of the food boxed up so we could try the Saffron Pistachio Ice Cream.

The ice cream is wonderfully creamy and was served in a chilled glass. It’s not too strong in flavor and is delicious!

Our server was really welcoming, helpful and efficient.

I’d say Pars Persian Cuisine is Worth a Fork!

Worth a Fork! Great variety of Persian foods that you won’t find at most places. Grade “A” from Maricopa posted in window. Tender tasty fresh food, nice atmosphere, great service.


Everything is subject to change and your experience may or may not differ!

The Forking Truth

Eggplant Tahini and Roasted Pepper Bread Recipe


Eggplant Tahini and Roasted Pepper Bread

When you roast eggplants the flesh becomes very soft and sort of similar in texture to mashed up bananas so I figured that I could make Eggplant Bread. I thought I’d make the bread a little sweet and mostly savory. I thought roasted peppers went really well here to add interest and I also used Tahini instead of butter for that hummus kind of Flavor. The bread is very unique and moist. If you like zucchini breads, banana breads, honey breads and hummus then you should be a fan of this unique bread too! You can roast whatever kind of peppers that you are in the mood for this recipe.

Ingredients for about 10 servings.

3 eggplants

2 lemons (just the fresh squeezed juice)

1/4 cup extra virgin olive oil

1 teaspoon course sea salt

1/2 cup tahini

1/2 cup dark brown sugar

1/2 cup roasted Anaheim chili peppers –  skin, seeds and core removed and chopped

1/2 cup roasted red bell peppers – skin, seeds, and core removed and chopped

1 garlic clove – ground to paste

1 teaspoon Aleppo pepper (Aleppo pepper is fruity and mild with low heat…Spanish Nora Pepper is similar…If you don’t have just leave out and substitute 1/4 teaspoon black pepper)

1/2 teaspoon course sea salt

2 xtra large eggs – slightly beaten

1 teaspoon baking powder

1 teaspoon baking soda

2 cups flour

non stick canola spray


Set oven to 375 degrees F.

Cut eggplants in half…place on baking sheets and score them like fruit.

Drizzle the lemon juice from the lemons on the eggplants.

Drizzle the eggplants with olive oil and sprinkle with about a teaspoon of sea salt.

Put them in the oven and in about one hour they should be done and look similar to this.

When cool enough to handle scoop the eggplant flesh out into a large bowl.

Set the oven to 350 degree F and spray a loaf pan with non stick spray.

To your large bowl of eggplant mix in the remaining ingredients by hand in the order they are written.

Pour batter in loaf pan and bake until done…about an hour.

Eggplant Tahini and Roasted Pepper Bread

It’s unusual, unique delicious and very moist!

A guilty pleasure with Jalapeño Cream Cheese…

The Forking Truth


The Forking Truth is that some Dining Experiences are NOT Worth a Fork!


A grilled chicken sandwich from somewhere in Scottsdale AZ

The Forking Truth is that not every dining experience will be drool worthy.Actually some dining experiences are NOT Worth a Fork! Recently I had a grilled chicken sandwich from somewhere in Scottsdale. The bun was squashed and hard…maybe stale? The chicken also seemed like it had all the life in it squashed out and had a weird texture…..like the snap of a hot dog and also had a burnt taste too. Even the pepper didn’t taste good because nobody rinsed off the can flavoring. I was hoping I’d enjoy the side dish from this particular place….

Well I almost enjoyed the side dish of potato salad…..It did have a nice flavor but the potatoes were very over cooked and mostly got all mashed. I had maybe 4 marble sized pieces of potato in this salad with a few hard lumps of egg. It was like a cup of cold mashed potatoes with a few lumps.


In the same week I went to a small sushi restaurant in Peoria. The sushi was very average so it didn’t seem blog worthy. This particular sushi restaurant offered Korean Style Fried Chicken. Ummm you sure don’t come by that all the time! We ordered some Korean Style Fried Chicken and when it arrived I thought it looked Scrumptious and Amazing!

It DID look scrumptious and amazing. But when I took a bite I found that under the very crispy crust was almost cold chicken that was oddly very dry and chewy….WTFork! How the Fork did they come up with that? Cold dried up chicken with a nice crispy crust….

Here is another non-drool worthy plate I had in beautiful Carefree AZ. Chewy meat, SOUR  onions and what looked like pond slime….This plate I couldn’t stomach and I was afraid this food for myself and I thought it could make my dogs ill.

This was not drool worthy. It was more like Forking Puke Worthy.

Early this year I had a pizza from somewhere in Peoria. The Crust was burnt tasting and also was hard like a rock. You can see the burnt threw the crust. This was not drool worthy either. I actually felt sick after this………

I ordered a fried fish somewhere in Phoenix.

My fish was fried to a crisp and most of the flesh was crunchy. My crunchy fish was topped with a couple fistfuls of salt with what seemed like a 1/2 a jar of jarred garlic mixed with some mushrooms. I also was blessed with a slice of unripe tomato, oily lettuce, porridge like rice and oily soggy fries. Nobody asked me how it was as they did the usual drop and run.

We took out some food from a new Fast Food Restaurant in Glendale…is it is Peoria? The Chicken was almost good but it was my luck that who someone careless salted the chicken lost the lid on the salt container and the chicken was coated in enough salt to melt a snow covered driveway. The rolls were pillowy and might have been mixed with yoga mats. The Mac -N- Cheese tasted like margarine and chemicals. WTFork knows what they did to the potatoes. The potatoes were very  heavy and tasted like they have might have contained wall plaster……..Well it’s fast food….you get what you get….my bad.

I guess the least drool worthy food I tried came from a food truck….Look at the picture…No words are needed. My apologies should you have nightmares or gain a fear of food trucks. Only God knows what stories the grease that roll was fried in can tell…….

Close up of Corned Beef Wild Buckeye Roll

The above were all….


The Forking Truth is that some Dining Experiences are NOT Worth a Fork!

Your experience may or may not differ and everything is subject to change.

The Forking Truth



Lidia’s Marinated Winter Squash Recipe


Lidia’s Marinated Winter Squash

I recently watched Chef Lidia Bastianich prepare Butternut Squash with an Agrodolce sauce (sweet and sour sour). She fried the squash on both sides and then marinated the squash with the sauce. I thought it was very unusual and I don’t recall having squash prepared in such a way. I thought Id give it a try.

Ingredients for about 8 servings

1 cup apple cider vinegar

1/2 teaspoon course sea salt (1/4 for recipe and 1/4 to sprinkle on squash)

6 garlic cloves – sliced very thin

1 Tablespoon extra virgin olive oil

2 lb butternut squash

1 cup vegetable oil

10-20 basil leaves – Torn well or chopped


In a small fry pan simmer the vinegar, sugar, 1/4 teaspoon salt and reduce by half. Add the garlic slices.  Put to the side and refrigerate when you can.

Peel Squash. Lidia uses a knife to trim the squash shell off. I did one with a knife and it was somewhat difficult. I used a carrot peeler on my second squash and i thought it was much easier. Use whatever is easier for you. For the recipe Lidia suggest to cut the squash slices in one inch pieces and cut the rounds in half.

Put a cup of vegetable oil in a bigger fry pan on medium high heat and fry the squash for three minutes a side or until fork tender and flip squash pieces and fry the other side for two or three minutes more.

Put the fried pieces of squash on a paper towel lined pan or sheet tray. Salt the squash.  Repeat with the squash till done.

In a pan or tray lay out the squash. spring with the basil and olive oil and drizzle the marinade.

Cover tightly with plastic wrap.

The squash needs to marinate at least three hours. Overnight is suggested.

Lidia’s Marinated Winter Squash

The Forking Truth




Tacos Jalisco in Scottsdale AZ – Worth a Fork!


Tacos Jalisco is located in South Scottsdale and serves mostly Jalisco Style Mexican Food. This is not a fancy place. I can tell you the food is legit and you don’t have to “peso much” here. (excuse the bad pun) But honestly speaking your dollar truly stretches very far here and the food is good..The two rarely happen together.

This is what it looks like when you walk in.

It’s busy and it’s hard to take pictures.

Here’s the dining room.

Tacos are only $1.51 EACH and are made with in-house made tortillas and slow roasted meat. I thought for $1.51 how big can they be? I thought they would be bite size with very little meat but boy was I wrong.

4 chicken tacos were $6.04 and 4 carne asada tacos were also $6.04 (at this time 7-17)

Just like in Mexico they double shell the tacos and they are generously packed with seasoned meat, cilantro, sauce and onions. They also gave us chips and we picked up some house made condiments from the salsa bar.

The tacos were both moist and flavorful. I still can’t get over the $1.51 price for each taco. It seems a BOATLOAD of blue-eyed taco restaurants have mushroomed all over metro Phoenix and not all but many of them sell much smaller lesser filled not as tasty tacos for around $5.00 each!

Since we didn’t imagine getting so much food we also decided to share a Chile Relleno Plate ($7.78)

Not one but TWO stuffed mild but tasty battered poblano peppers stuffed with mild milky gooey Mexican Cheese. The hefty platter also came with house made creamy refried beans, flavorful rice, salad, creamy avocado sauce, chips and house made tortillas. These Chile Rellenos were a lot tastier than some others I’ve tried at other places that cost much more! Tastier real roasted poblano instead of a canned chili like some places do and the real cheese not a pre-shredded blend that doesn’t taste as good.

Much Cheaper and much better than not all but a lot of places!

No website you just have to visit them at 3060 N 68th St Scottsdale AZ open 7 days a week starting early at 8am and open not all but some holidays.


Tacos Jalisco is Worth a Fork!

Worth a Fork! If you find yourself in South Scottsdale maybe at the Zoo or near Tempe you might want to give this place a try if your in the mood for Jalisco Style Tacos.

Everything is subject to change and your experience may or may not differ.

The Forking Truth


My Lunch at Stock & Stable in Phoenix AZ


Stock & Stable is an American Gastropub located in Restaurant Row on North 7TH Street in Phoenix. The menu is mostly casual, with some elegant accents and a slight Italian slant. The interior is masculine with leather, wood and mostly pictures of cows. It looks like it could be a steakhouse to me. They have comfortable chairs and benches. They offer traditional table seating, a large bar, high tops and patio dining.

We shared the Fermented Beets.

A tasty mix of red, golden beets and carrots tossed in a fresh herb almond butter sauce with crunchy breaded goat cheese curds. It was delicious all together. The beets were tasty. There were a lot of very thin very crispy carrots that were the texture of the salad.The sauce was rich nutty and a little minty . I thought it was flavored nicely.

I had the tuna sandwich.

This is an ENORMOUS Sandwich. (be prepared to bring half home) I can see it’s made on local Noble Bread that’s Grilled. This sandwich isn’t for the faint of heart. It’s WILDLY Flavorful and SPICY and FORKING DELICIOUS!!!!!!! I don’t Forking care if the tuna came from a can or not…because it is eye-opening delicious! It’s a very elevated tuna salad. It got the gambit of flavors going on…..and it’s dressed with Calabrian Aioli and also has Muenster Cheese. My husband was raised not to eat mayonnaise but he took a bite anyway and he also was surprised that the sandwich was as delicious as it was. When I eat the other half I’ll have to try to figure out why it’s so yummy. Not only was the sandwich unusually delicious but the Calabrian Vinaigrette on my mixed green salad was killer too! So delicious! Not for everyone and not for the masses. Very delicious to those who enjoy bold flavors and heat.

My husband tried the No Baloney Mortadella Sandwich with Frites.

My husband asked for the sauces to be served on the side. The sauces on the side were an unusual combination that we weren’t sure about. One was maple mustard and the other was a herb chipotle. We both like the taste of the herb chipotle but neither of us thought it mixed with the maple mustard…who knows maybe it does with the sandwich?????  The mortadella wasn’t caramelized like we hoped it would be like and was more like lightly grilled and steamed lunch meat. Still an OK sandwich………with tasty fries. The Frites were nicely seasoned and had a little fresh chopped herbs and Italian grated cheese on them.

We decided to share a dessert and tried the Key Lime Pie.

The Key Lime Pie is a nicely made tart. The crust is a tasty tender graham crust. Not too sweet and not too heavy. It tasted very natural. The filling is nice and creamy and a little limey. The cream on top taste fresh made.

Like at most restaurants out there some things seemed better than other things.

That was my lunch experience at Stock & Stable.


Every Forking Thing is subject to change and your experience may or may not differ.

The Forking Truth