Monthly Archives: November 2016

Dining with Dogs in Metro Phoenix October and November 2016

"We are getting some goodies threw the Burger King Window"

“We are getting some goodies threw the Burger King Window”

Dining with dogs isn’t full blown reviews on restaurants and is only just a fluff story about taking my dogs out to eat. I usually go  to most of the same local favorites but every now and then we do find a new place that’s good for dogs. You must be aware that there are some rules for dining with dogs. First of all dogs must be well behaved. You also must note that not all restaurant patios are dog friendly and it’s always a good idea to call the restaurant first to make sure the restaurant can accept you and your furry friend on the patio and doesn’t have it rented out for a party. You usually do best on certified dog friendly restaurants. Restaurants that are certified usually post a certification in the window and are fully licensed to accept your pet as a guest. Once you pick your restaurant destination and get seated at a patio table you need to follow good pet guest behavior. Dogs are NOT to eat off of restaurant plates, sit on restaurant chairs and must be by your side at all times. Most of the food any restaurant serves can do harmful or possibly toxic to your dog. You should review a list of dog safe foods. Only a very few of the foods to avoid are anything made from grapes, chocolate, avocado, alcohol, bread, onions, garlic and much more. Usually the safest thing thing to feed your dog is to just pinch off some plain meat for dogs and wipe off any sauces.

October is cooling down but we are still having some hot days. The first week of October started out great but heated up by the weekend so we took the dogs out to a Burger King Drive Threw for a Sausage and Egg Breakfast Croissant Sandwich. For some reason the 15 1/2 year old dog really enjoys them and the younger dog likes them too.

Due to the high temperatures we had to mostly only dine in with dogs.

The 15 1/2 year old loves Chicken that I cook more than anything. Maybe that helps keep him going.

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He squeaks right in when I’m trying to cook. He seems to be doing slightly better. He walking slightly better and isn’t falling as often. I put more carpet runners in the house and that helps a lot. One of his doctors figured out that he walked jerky because he was sore from falling. If he was a person he’d be using a walker but he is a dog so he has to just do the best he can. The younger dog gives me my space when I cook.

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Thankfully October was much cooler than the last few months but almost all of October we were having record breaking heat of mostly 90 degrees F or higher so October was a wash for dining out with dogs.

We Finally started getting some cooler temperatures in the first week of November so we dined out at……….

"Were're off to Banh Mi Bistro Vietnamese Eatery in Phoenix AZ"

“Were’re off to Banh Mi Bistro Vietnamese Eatery in Phoenix AZ”

Banh Mi Bistro Vietnamese Eatery that doesn’t serve Pho. Their specialty are Banh Mi Sandwiches but they also offer many tasty appetizers, salads and MORE! Today we ordered Banh Mi Sandwiches.

I forgot to photo today’s food but I’ll insert a past picture here of one the Banh Mi Sandwiches we got here. I got the same Banh mi as in this picture. It was a Grilled Chicken Banh Mi. Possibly with xtra chicken for only $1. more. (I plan ahead for the dogs) The Banh mi is very tasty with lightly picked carrots and radish. Thin slices of jalapeño for a little heat.  Fresh cilantro and cucumber brightens it up! House made aioli is a nice touch but it’s really the roll that makes this big sandwich easy to eat. The roll has a crisp exterior and a light soft interior. It’s made with rice flour and seems much lighter and not heavy like a regular roll. The white meat chicken is tasty too.

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The dogs are interested in both sandwiches.

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One dog was breathing hot air on my leg the whole time.

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My husband had the BBQ Pork Banh Mi. It’s one of his favorites and he gets that one often.

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“Yum yum De-lish……I’m ready for more!

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“I see some chicken that fell out with my name on it!”

For more information on Banh Mi Bistro Vietnamese Eatery in Phoenix AZ please visit BanhMiBistroAZ.com

"We're hitting a new place today called Pita Kitchen in Glendale AZ"

“We’re hitting a new place today called Pita Kitchen in Glendale AZ”

I knew Pita Kitchen had patio seating but wasn’t sure if it was ok to bring the dogs so we asked before we sat down. This time I tried a Salmon Platter that came with rice, hummus, garlic sauce and pita bread.

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My husband got another Two Meat Platter of Shawarma and a Chicken Kabob.

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His plate came with Greek Salad, Pita Bread, Rice and Cucumber Sauce.

All was tasty!

"It's forking time to slip me some more grub"

“It’s forking time to slip me some more grub”

"Old Man we did GOOD at Pita Kitchen"

“Old Man we did GOOD at Pita Kitchen”

For more information on Pita Kitchen in Glendale AZ please visit www.PitaKitchen.net

"We're on out way to Cucina Tagliani in Glendale AZ"

“We’re on out way to Cucina Tagliani in Glendale AZ”

(dog on left) #WEeeeeeee Tags" (dog on right) "That dog is so forking yappy"

(dog on left) #WEeeeeeee Tags” (dog on right) “That dog is so forking yappy and she hogs up too much of the Forking seat”

Cucina Tagliani offers an official licensed Certified Dog Friendly Patio. They serve American/Italian Foods. All the sauces and dressings are made in house. Portions are large and prices are reasonable.

I ordered the Grilled Chicken Parmesan with Spaghetti Squash instead of Pasta.

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Instead I received the Fried and Breaded Chicken Parmesan. When the waitress checked on us I told her I would keep it. The Forking Truth is that the Fried Chicken Parmesan is much more delicious and tasty than the grilled Chicken Parmesan. I just usually get the grilled chicken parmesan because it’s a little healthier. I enjoy sliding the cheese off the chicken to the spaghetti squash to make it tastier. My little buddy in the top picture and lower picture to the left also enjoys the spaghetti squash.

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My little buddy to the right just has his mind on my plate minus the spaghetti squash.

My husband got the Spicy Rigatoni with added Meatballs.

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Dogs enjoyed the aromas and food.

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“It’s a good thing that waitress ordered the Fried Chicken Parmesan and not what my human ordered…I Forking enjoyed it!”

For more information on Cucina Tagliani in Glendale AZ please visit www.CucinaTagliani.com

That was Dining with Dogs in Metro Phoenix October-November 2016.

We’ll see you next month!

 The Forking Truth

The Forking Truth

 

 

 

 

Sizzle Korean BBQ of Phoenix AZ is Worth a Fork

 

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Sizzle Korean Barbecue Restaurant recently opened in the Desert Ridge Marketplace in Phoenix Arizona. Most of the restaurants here are food court and fast food- like but, Sizzle Korean Barbecue is somewhat upscale.

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There is a lot on the menu but this place isn’t for everyone.

One – you must be a meat eater or there is little for you but rice or a steamed egg.

Two – The only meats on the menu are either beef or pork.

You either pick one specific meat or the combination that is either an all beef menu or a pork menu. The price isn’t that much higher for 5 meats verses one meat so we tried the Beef Combination of five that included one stew. The meats get cooked by your server right infront of you on your table.

They set us up with lots of side dishes known as Banchan that translates to side dishes. Some of the side dishes we received were marinated broccoli, bean sprout salad, fish cakes, radish, tossed salad, onions and chives. Condiments for the beef were sea salt, a Korean sort of ketchup sauce and soy sauce.

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Then they quickly bring out an appetizer of steamed eggs.

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Next is bubbling hot Kimchi Stew and they start cooking the meats.

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Our server suggest to use a radish as a tortilla shell, salt the meat, add soy sauce, top with onions and chives and eat like a taco.

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The food all came flying at us a little too fast for me but all the beefs were delicious. This was a fun and different dining experience.

Sizzle Korean BBQ is new but seems to be Worth a Fork!

Worth a Fork!

Worth a Fork!

For more information please visit www.SizzleKoreanBBQ.com

Everything is subject to change and your experience may differ……

 The Forking Truth

The Forking Truth

Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings Recipe

 

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

To me the Wing on a Turkey is the most delicious when you season it just so and it has a crispy tasty exterior and a moist flavorful juicy interior. Sorry my photo doesn’t do the wings justice. It was so crispy with hard loud crunches and so juicy it was messy to eat. This is an easy way to make the Forking Best Turkey Wings ever!

Ingredients for 2 servings

2 turkey wings from a medium sized brined turkey

1/4 cup extra virgin olive oil

Hungarian sweet paprika to taste – just a few light shakes all over wings

4 pinches granulated garlic – lightly on both sides of wings

fresh ground sea salt to taste – just a sprinkle all over wings

fresh ground black pepper to taste – just a sprinkle all over wings

Directions

Preheat your oven to 425 degree F.

Put turkey wings in a plastic bag with the olive oil and massage the olive oil all into the wings.

Place the wings on a baking sheet and sprinkle on all the spices. Note the wings are set on the sheet in a way that very little surface of the wing actually touches the baking sheet. (I spread the wings out a little after I took photo)

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Put the wings in the oven on the middle rack.

They will be done in 50-60 minutes.  You should use a Thermometer and the temp should read close to 180 degrees F. Be careful eating them because they stay hot a much longer time than you think. I got the wings done a half hour before I wanted them so they got to rest for 20 minutes. I popped them in a 350 degree F oven for only 10 minutes with some vegetables I was preparing. The wings were very hot but when I got to them they were FORKING AWESOME!

These Turkey Wings are so flavorful with a shattering crisp skin and a messy juicy inside.

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

Forking Easy Delicious Shattering Crisp and Juicy Oven Fried Turkey Wings

Too bad a whole turkey only comes with two wings. These wings really were FORKING GOOD!

 The Forking Truth

The Forking Truth

 

Chanterelle Mushroom Stuffing Recipe

 

Chanterelle Mushroom Bread Stuffing

Chanterelle Mushroom Stuffing

The Chanterelle Mushroom is considered to be a prized mushroom on any menu. It has a unique fruity, peppery, mild flavor and a low water content. It also is somewhat eye catching with it’s funnel shape and yellow almost orange color. The Chanterelle Mushrooms can be very expensive and most people do buy them dried. My local AJ’s Fine Foods Supermarket sells Chanterelles at $50.00 a pound most times of the year. I usually come across Chanterelles at $30.00 a pound from Whole Foods Supermarket. This time of year for only a few weeks my local Costco sells Chanterelles at only $10.00 a pound so I purchased some. The Chanterelles don’t stay fresh for too many days so they get washed (yes I do wash mushrooms…I try not to eat dirt) and cooked within two days. The Chanterelles in this recipe are precooked and were started with non-stick canola spray. Water was released and discarded and then the mushrooms were finished in a small amount of butter.

Ingredients for about Twelve Servings

4 oz unsalted butter – room temperature

1/2 cup celery – chopped – small

1/2 cup sweet onion – chopped small

1 teaspoon kosher salt or sea salt

1 1/2 teaspoon black pepper

2 garlic cloves – grounded

14 oz dried bread – I used mostly ciabatta and some all natural white crusty rolls – Cut into irregular cubes – (I let them sit in off oven for about a week to get stale)

1 cup chanterelles – cleaned, sliced and cooked

2 XL eggs – beaten

3 Tablespoons heavy cream

8 sprigs fresh thyme – remove leaves from stem

1 sprig fresh sage – just the leaves – chopped

1 small sprig fresh rosemary – just the leaves – chopped

2 cups mushroom stock

1 cup water (or another cup of stock if you think you need more flavor)

non – stick spray – canola or vegetable

Directions

Set your oven for 350 degrees F and spray your pan with non – stick spray.

In a small/medium sized fry pan on medium high heat add butter, celery, onions, salt and pepper. Loosely cover the pan with foil after about five minutes turn down the heat to just under medium and add the mushrooms garlic and cook a few minutes more. The celery and onions should be soft and take off heat and set to the side.

In a large bowl mix up remaining ingredients expect for the bread cubes. Now add the fry pan ingredients and mix well.

Add the bread cubes and mix. Let mixture sit for about 15 minutes. Mix and pour mixture into the pan.

Cover the pan with aluminum foil and put in you 350 degree F preheated oven for one hour. After one hour remove the foil and pop the pan back in the over for 15 minutes to get a slight crust.

Chanterelle Bread Stuffing

Chanterelle Bread Stuffing

Chanterelle Mushroom Bread Stuffing

Chanterelle Mushroom Bread Stuffing

It’s light, a little buttery, a little crusty and a little custardy with good flavors. I think just about everyone will enjoy this one.

 The Forking Truth

The Forking Truth

 

 

 

 

Glacier Lettuce Watermelon White Bean Fennel Salad with Lemon Tangerine Vinaigrette Recipe

Glacier Lettuce White Bean Watermelon Fennel Salad with Lemon Tangerine Vinaigrette

Glacier Lettuce White Bean Watermelon Fennel Salad with Lemon Tangerine Vinaigrette

I picked up some unusual ingredients from the Farmers Market that I made into a special salad. The flavors and textures are pretty darn amazing together. Finding Glacier Lettuce is pretty difficult but if you happen to come across it you might want to pick it up because it’s special. The recipe makes slightly more dressing than you actually need so save the leftover for you next few salads.

Ingredients for about four servings

1 container glacier lettuce

1 15.8 can reduced sodium great white northern beans – rinsed very well

1/4 cup purple basil – packed – rough chopped

3 purple cabbage leaves – cut in manageable pieces

1/2 smal fennel bulb – cored and shaved

2 Tablespoon fennel fronds

1/8 sweet onion shaved

1/2 watermelon radish – sliced thin

2 cups watermelon – cubed

1 purple carrot peeled – sliced thin

1 lemon – just the fresh squeezed juice

1 tangerine – the zest and the fresh squeezed juice

1 clove garlic – ground to a paste

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar

1 Tablespoon sugar

1 teaspoon kosher salt or sea salt

1/2 teaspoon black pepper

1/4 teaspoon Aleppo pepper

Directions

In a large bowl combine the glacier lettuce, beans, basil, cabbage, fennel and fronds, onion, watermelon radish, purple carrot and watermelon.

In a small bowl mix together all the remaining ingredients.

Dress the salad when your ready to eat it.

Glacier Lettuce White Bean Watermelon Fennel Salad with Lemon Tangerine Vinaigrette

Glacier Lettuce White Bean Watermelon Fennel Salad with Lemon Tangerine Vinaigrette

This one is a Forking Good Salad!

 The Forking Truth

The Forking Truth

 

 

 

Forking Adorable and Delicious MINI Apple Pie Bites Recipe

 

Forking Adorable and DELICIOUS Mini Apple Pie Bites

Forking Adorable and DELICIOUS Mini Apple Pie Bites

Tiny desserts don’t weigh you down and are great all the time and especially for family gatherings were you serve an abundant amount of foods. These tiny bite size pies are sure to be a hit at any gathering. I must give credit to Chef Lidia Bastianich here because I used her crostata dough recipe. It’s a great olive oil crust recipe that’s very easy and delicious and comes out perfect all the time. I made the apple filling with tapioca flour. It took me till this year to figure out that no other thickener is nearly as good as tapioca flour for fruit. You can make tapioca flour from just putting tapioca threw a coffee or spice blender. The Apple Pie Bites are FORKING DELICIOUS and you will want to make this recipe. You will need a mini bite size baking pan. possibly a spice grinder for the tapioca and I used a spiral slicer for the apples but if you have a mandolin that will give you a thin cut that will work too.

Ingredients to make 12 mini Apple Pie Bites. About 6 Servings

1 cup flour (plus a little extra for rolling the dough)

1/4 cup extra virgin olive oil

1/6 cup cold water (more if needed)

1/2 teaspoon kosher salt

1 large apple (I used a honey crisp)

1/8 cup tapioca flour

1/4 cup sugar

1 teaspoon cinnamon

about 6 grates fresh nutmeg

pinch cloves

1/8 teaspoon kosher salt

1/4 cup all fruit apricot spread

non stick spray – canola or vegetable

Directions

Get a baking stone and put it in the middle of your oven. Set your oven to 375 degrees F. Spray 12 cups of a mini cup baking pan with non stick spray and set to the side.

In a medium mixing bowl combine flour, olive oil, water, 1/2 teaspoon salt, mix well and wrap in plastic wrap and set to the side.

In a small bowl combine tapioca flour, sugar, cinnamon, cloves, nutmeg, 1/8 teaspoon salt. Mix and set to the side.

Now get out your spiral slicer. Core your apple. Use your ribbon blade and slice up your apple like this.

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Put all your apple ribbons in a bowl breaking them down or giving them a rough chop and pour the small bowl with sugar and spices on the apple ribbons. Mix and set to the side.

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Roll out your dough as thin as you can using a little extra flour for the surface and your rolling pin.

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Use a drinking glass and cut out 12 pieces. I note that you will have to use the scraps and re-roll the dough to get 12 pieces.

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Pat each dough circle into the pan.

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Stuff each one with apple filling the best as you can. if your apple is very large you might have some leftover.

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Place in the oven on the stone at 375 degrees F for 15 minutes.

Take the pan out of oven and brush with apricot spread.

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Put back into the oven for about 10 minutes till they look like this.

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Take them out of the oven and let them cool off a bit till they are at least just warm about 20 minutes.

Serve and enjoy!

Forking Adorable and DELICIOUS Mini Apple Pie Bites

Forking Adorable and DELICIOUS Mini Apple Pie Bites

These are FORKING Adorable and DELICIOUS Mini Apple Pie Bites! Nobody is going to eat just one!

 The Forking Truth

The Forking Truth

New Reese’s Peanut butter Cups Stuffed with Reese’s Pieces are Worth a Fork

 

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I am a big fan of Reese’s Peanut butter filled cups. I’d be an even BIGGER fan if I ate Reese’s every time I wanted one…Haha…..My husband found this new variety and brought home a pack for me figuring I’d want to try this new variety. Each of these New Reese’s packs contains two Peanut butter filled  cups stuffed with Reese’s pieces. Package reads Stuffed Wich Pieces.

Pictured on the package it looks like M&M-like Reese’s Pieces are stuffed into the cup. I busted open the package and broke off a piece for my husband to try even though he is in the 1% of the population that doesn’t go for a Reese’s ever.

The candy smells appetizing just as Reese’s Cups always do.

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I look inside the cup and it appears that I only have a few small Pieces of Reese’s Pieces…? Not full Reese’s Pieces like in the Picture on the Package….Slightly bummed because I was expecting to taste a full size Reese’s Piece candy…. A few pieces of sugar shell are embedded in the peanut butter filling. I think the filling might be very slightly smoother but it’s so minor it’s hard to tell. This cup is still delicious and to anyone who already enjoys Reese’s Cups you will still enjoy these New Cups because they are nearly the same.

Next I take another bite.

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I hit a few more crumbs of Reese’s Pieces embedded in the peanut butter filling.

Later I go for the second cup.

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This one is nearly free of Reese’s Pieces.

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Well maybe it’s for the better that the Reese’s Cups are nearly what they are suppose to be with only a few crumbs, fragments or a dusting of Reese’s Pieces. They are really delicious…I forgot how delicious they really are since I try to stay away from them. The satisfying Milk Chocolate has the perfect sweet and melting in my mouth texture. The peanut butter is salty and grainy in a good way. The Chocolate and Peanut butter is just delicious together. *****Insert angels singing here******

I note I don’t know how they came up with the idea to stuff the Reese’s Cup with fragments of Reese’s pieces but I wouldn’t be surprised if the Reese’s Pieces are just Crumbs and Fragments from  manufacturing that they can sell to us now hidden on Reese’s Cups.

Well any who The Reese’s Cup Stuffed with Reese’s Pieces are Worth a Fork!

Worth a Fork!

Worth a Fork!

Anyone who is already a fan of Reese’s Cups will enjoy them.

 The Forking Truth

The Forking Truth

 

A Forking Better Way to Stuff a Sandwich

 

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I hate when I slice a roll or eat a sandwich out and the end breaks and everything goes slipping out onto my hand or drops out and falls somewhere so I decided to cut rolls different.

I make a cut about halfway threw across the top.

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Then I start in the middle and slice being very careful not to get too close to the end.

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Now the roll folds around the sandwich holding everything in.

This was a FORKING BETTER way to stuff a sandwich.

 The Forking Truth

The Forking Truth

A Peek into Match Cuisine in Phoenix AZ (Warning “R” Rated)

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Match Cuisine recently opened at the hip and unique Found:re Boutique Hotel in Phoenix Arizona. You walk threw an art gallery on the way to your seat. Not all but most of the artwork isn’t appropriate for children. We were welcomed by a larger than life size naked Burt Reynold’s wearing nothing but a flowing blond wig. It was kind of eye catching and I missed the super cool fun thing below on my way in.

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At first I thought this was a rug but it’s an interactive projection with moving fish that swim when you step on it. It’s really cool…my photo doesn’t do it justice.

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A woman wearing a prickly pear cactus skirt…..looks painful to me.

They had a very WEIRD series of elderly people that are in exam rooms or also at home. Many of these photos show naked parts or next to naked parts I am posting only the tamest of these photos.

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The Dining Room has a unique industrial kind of look with a Chef’s Table. The chairs are very solid and heavy made with rebar and heavy metal legs.

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The menu is interesting with globally inspired dishes of mostly small plates. Here you do need to order two plates a person even at lunch time so we shared a lot of things.

I ordered a Green Papaya Salad with added Yellowtail and Black Garlic Roasted Potatoes.

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The salad was light and refreshing with good flavors. The Yellowtail seemed to be seared far in advance because it was ice cold. Potatoes were slightly overcooked and the Black Garlic seemed burnt off. I note that this restaurant is newly opened and all newly opened restaurants usually open with hiccups that work out in time.

My husband ordered The Grateful Shroom Mushroom Pizza and Ricotta Gnocchi.

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I thought the pizza was very tasty with earthy mushroom and truffle flavors. The crust seemed very unusual to both of us and lacked a chewiness and yeast-tee-ous that pizza normally has. I thought it seemed gluten free but it wasn’t.

The manager presented us with a complimentary Eye Popping Dessert named Oaxacan Wreckage.

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This dessert was very detailed with micro layer cakes and also was very rich. It was all Ying and no Yang but the Flavors and textures were very unique and wonderful with a tied together with a Chocolate Chili Mole. This place is new to me but I can tell you that this is a dessert place..and you are missing out if you don’t order dessert here.

Match Cuisine also offers a dog friendly patio with a several item DOG MENU……I so wanted to bring my dogs here….but my husband insisted that we check out the place first. It turned out to be the correct decision because I would have missed all the eye acting artwork.

For more information on Match Cuisine in Phoenix Arizona please visit www.MatchPhx.com or www.foundrehotels.com

Too new to rate…..

 The Forking Truth

The Forking Truth

Chipotle Rice Stuffed Jalapeño Peppers with Potato String Crust Recipe

Chipotle Rice Stuffed Jalapeño Peppers with Potato String Crust

Chipotle Rice Stuffed Jalapeño Peppers with Potato String Crust (Sprinkled with Micro Red Amaranth)

Here we have one of the most satisfying delicious and crowd pleasing appetizer or side dishes you can make that’s just roasted and not fried. It’s not heavy or greasy but full of flavors and textures. This recipe is best to make when you find the large Jalapeño peppers that have lots of flavor and not much heat. It also helps if you have a cup of leftover rice and some previously roasted corn. You do need a gadget that makes Spirals like spaghetti for doing the potato crust. I do note you will have leftover potato because you are only using the long strings. Save the small strings and the spiral middles from the potatoes and hold them in a bowl of cold water till your ready to blot them off and prepare. (I roasted them at 350 degrees F with just some non-stick spray and covered them with foil till they were good and cooked….maybe an hour…then I removed the foil and let them go about half and hour till they got gold crispy ends….came out really tasty…around two servings) The Chipotle Rice Stuffed Jalapeño Peppers with Potato String Crust come out FORKING DELICIOUS! You are going to want to prepare this one.

Ingredients for around Four Servings

6 large jalapeno peppers – remove stem end, cut in half (long ways) remove core and seeds

1 cup cooked rice

1 chipotle adobo pepper in sauce (chopped fine plus 1 Tablespoon of the sauce) (or a tad less for  less heat)

1 garlic clove – ground into paste

1/4 teaspoon cumin

1/8 teaspoon ground annato

1 Tablespoon scallions – chopped

2 Tablespoons roasted corn

2 oz sharp aged cheddar cheese – shredded

1 Tablespoon fresh cilantro – chopped

2 potatoes (I used large red potatoes)

non-stick spray – canola or vegetable

fresh ground sea salt to taste – for finishing

fresh ground black pepper to taste – for finishing

optional – micro red amaranth – two pinches for garnishing

Directions

In a small bowl mix together the rice, chipotle peppers, adobo sauce, garlic, cumin, annato, scallions, corn, cheese and cilantro. Mix well.

Use a spoon and stuff your peppers.

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Get out your spiral cutting machine and turn your oven on to 350 degrees F. Prepare a baking sheet (s) with non-stick spray.

Use the blade that makes potatoes like spaghetti.

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Pull off around 10 inches and wrap it around the pepper and place on baking sheet.

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Repeat until all your peppers are done.

I note that you will have extra potatoes, smaller strings and the potato core that you can’t use for the peppers. Just save them how I described and either prepare the way I suggested, fry them or discard them if you prefer.

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Spray the top of the peppers with non-stick spray. Put the peppers in the 350 degree oven till the potatoes start to crisp. About 25 minutes.

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Now top them with fresh ground sea salt and black pepper.

Serve them up and enjoy!

Chipotle Rice Stuffed Jalapeño Peppers with Potato String Crust

Chipotle Rice Stuffed Jalapeño Peppers with Potato String Crust

Forking Amazing!…… Something New and Original…….You will love them!

 The Forking Truth

The Forking Truth