Monthly Archives: April 2021

Bok Choy in Black Bean Sauce with Soy Ginger Meringue Recipe

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This is one of those recipes where I got the idea from a chef on the internet but his recipe didn’t work out at all so I had to figure out on how to make it because it did sound interesting to me. I figure that much of the recipe was missing because I had to figure out a lot and I had to change almost everything including the meringues. But in the end meringues are GENIUS and do taste marvelously GREAT on bok choy with black bean sauce. I think the meringues are actually better if you break them up over the bok choy and sauce……Ingredients for around 4 servings. (you might end up with more meringues than you need but they stay fresh for a long time.)

Ingredients for around 4 servings

2 egg whites

2 Tablespoons sugar

1 Tablespoon soy sauce

1/3 teaspoon granulated ginger

1 1/2 lbs bok choy (I got three in my bag) – cut in half long ways

1 teaspoon sesame oil

1 teaspoon peanut oil

1 garlic clove – ground to paste

1/2 teaspoon granulated ginger (fresh is better here butI didn’t have any)

2 Tablespoons black bean sauce

1 Tablespoon sherry

1/4 cup scallions (to finish)

Optional mushrooms (around 5 ounces go well with bok choy and these flavors)

Directions

Preheat oven to 185 degrees F.

Use silicon lined baking sheets.

Whip egg whites to firm peaks. Whip in sugar. Slowly stir in soy sauce and ginger. Give it a little whip if it needs it. Put mixture in a pastry bag and squeeze out little mounds until you are out of mixture. (they spread slightly so leave a little room). They stay in oven till crisp. Timing will differ because size will differ. This will take maybe one hour – 1 1/2 hours.

Fill a sauce pot with water around three quarters high and add a teaspoon of sesame oil. Bring this to a medium boil. Carefully place the bok choy in bulb sides down into the water and let it cook around 2 minutes. Shut off heat and dip the leaves in so they cook slightly. Then remove the bok choy from the water and drain. Put the bok choy in a serving dish. Put to the side. Dump the water out of the pot.

(cook mushrooms if you are adding optional mushrooms)

The pot is still hot so just use it to whip up the sauce. Add a teaspoon of peanut oil. Then add the ginger, garlic, black bean sauce, and sherry. Pour it over the bok choy. Add Meringues and scallions.

Bok Choy in Black Bean Sauce with Ginger Soy Meringue

Enjoy!

The Forking Truth

NEW WeIRD DifFEREnt Limited and Special Edition Foods Out There April 2021

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There is always something New Weird Different Limited or Special Edition out there in the wonderful world of food. You just never know WTFork you will see out there.

Up above is-

WEIRD & DIFFERENT – Tibits Birthday Cake Macaroons. Well I never thought I’d ever come across Birthday Cake macaroons. But are they birthday CAKE if they are macaroons? Aren’t they really just macaroons with added sprinkles (some people call them Jimmies and somebody I used to work with told me they are also called twinkle coat…..I have to say twinkle coat does sound stylish) Go FORKING stick a candle in that!

NEW – Whozeewhatzit??????? It says it’s chocolate with chocolatey crisps and peanut butter…,Might be good. Might suck? Have to try it to know. Weird name for a candy bar. I don’t see a manufacturer name either..????? Guess it’s made by WhoZeeWhatzit?

NEW – Reese’s Ultimate Peanut Butter Lovers Peanut butter cups…..Ummm? Now these I am going to try when I find them ????

NEW and maybe LIMITED EDITION – Reese’s mallow top marshmallow flavored creme topped peanut butter cups……These I tried. Someone is on crack if they think that there is any marshmallow creme here….It doesn’t taste bad but it is just cheap very sweet white coating over the cup.

DIFFERENT and maybe NEW – Trader Joe’s Crispy Peanut Butter filled chocolate peanuts. Oh yes I did and these are pretty darn good……you can go NUTS for them….Sorry I didn’t buy a second bag.

WEIRD – Maud Borup Top of the box reads hello sunshine. In the box is solid white chocolate that looks like a bloody egg (see the FORKING blood?), bacon and burnt toast…….Now that is weird……This as a sandwich is a diabetes sandwich in a box.

NEW (and maybe WEIRD) – Kellogg’s Eggo Blueberry Waffle Cereal. It’s all fun and game till some dumb smuck tosses this waffle cereal into the toaster.

NEW – Kellogg’s Froot Loops with Marshmallows….There are lots of marshmallows these days. This cereal is so colorful I beet it makes you poop a rainbow.

NEW – Quaker Life Cereal in Chocolate…I wonder how Mikey feels about it?

DIFFERENT – Osem brand Bissli Falafel flavored wheat snacks. I did try these because it came in a small bag and I like falafels. These are not shaped like falafels and are shaped like rabbit pellets. The shape is odd and they are very crisp and do taste like falafels….Not bad but a very weird shape and awkward to eat. Maybe they get sprinkled on humus or salads?

DIFFERENT – Agustson Black Seaweed Caviar. ????? Who knew that seaweed lays black eggs?…..Might be good?

DIFFERENT – Field Trip Chickpea Butter in plain, cinnamon and chocolate…..different

DIFFERENT and maybe Weird – The Good Bean Chocolate covered chickpeas….???? I would rather have a chocolate covered peanut, mint, cherry or even a chocolate covered pretzel than a chocolate covered chickpea.

DIFFERENT – Wowza artificially flavored popcorn bar in caramel sea salt. I never heard of artificially flavored caramel…….I don’t wonder what that taste like.

And now for something healthier.

DIFFERENT – Don’t come by whole winter Mellons often.

DIFFERENT – Goya wafers in coconut, guava, mango, pineapple and strawberry. They sound delicious but don’t know.

DIFFERENT – Badia instant purple potatoes. Fresh potatoes are usually better than instant so I’d pass on this one.

DIFFERENT – Lay’s Cheddar Jalapeno flavored potato chips. They sound good but ingredients reads that they are full of buttermilk???????? WTFork?

NEW ( and taste WEIRD) – Lay’s Extra Crunch Kettle Cooked Honey Habanero. These have all kinds of ingredients in them. Blue cheese, sour cream, corn, yeast butter….I think someone was on drugs when they make up the recipe for this……

DIFFERENT – Wawel 70% cocoa with orange bar made in Poland marked Halal and kosher – Sounds delicious!

NEW and DIFFERENT- David Energy-Packed Mix of ranch flavored lentils, pumpkin seeds, sunflower seeds, chickpeas…….??????????

DIFFERENT – Surati Peanut bhujiya – It reads spicy peanuts with spices. Might be delicious?

DIFFERENT – Surati All in one snack mix. Rice & corn flakes, chickpeas, beans, nuts and spices…..Might be good?

And there is always a new Forking Oreo.

NEW – gluten free Oreo Cookies

That was the NEW, Weird, Different, Limited and Special edition foods out there for April 2021. Who knew WTFork I’ll come across next month.

The Forking Truth

Brussels Sprouts with Black Garlic Date BBQ Sauce and Seasoned Feta Cheese Recipe – Ottolenghi Style

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I was reading about Cabbage Tacos with Celeriac and date barbecue sauce by Yotam Ottolenghi. I was very intrigued and wanted to do his recipe. I thought I was reading a story about that dish but found out that I was just reading an ad for the Flavor Cookbook by Yotam Ottolenghi. That recipe is not (as of yet) posted anywhere on the internet. I had some Brussels sprouts that I had to cook so I thought that the sauces and seasonings from the Ottolenghi recipe would be delicious with Brussels sprouts and they are. My GOSH they really are darn scrumptious! I don’t have the Flavor Cookbook (yet….) But I was able to find the ingredients for the Yotam Ottolenghi recipe from an on-line recipe grocery shopping site that I found by accident. I figured out something a little different but close to his recipe so I must give Yotam Ottolenghi some credit for this amazing recipe. My idea of serving size might differ from your idea of serving size.

Ingredients for around 4 servings

1 pound brussels sprouts – cut in half

canola oil to fry Brussels sprouts

sea salt – to taste

ground black pepper to taste

1 teaspoon canola oil

1 shallot fine chopped

2 garlic cloves – ground to paste

1/4 teaspoon red chili flakes

2 ounces balsamic vinegar

1/4 teaspoon smoked paprika

1/2 teaspoon ground cumin

4 ounces dates – chopped

3 Tablespoons black garlic

3 ounces water (maybe a little more)

1/2 cup extra virgin olive oil

2 red chillies – chopped

1 teaspoon ground coriander

2 teaspoons chives – chopped

1/2 cup feta cheese – crumbled or cubed

Directions

Make the black garlic date bbq sauce.

In a fry pan on medium high heat add about a teaspoon of canola oil. When it is hot add the shallot and cook till soft. Then add the garlic, chili flakes, vinegar, smoked paprika, cumin, dates and water. Cook briefly. Take off heat and add the black garlic. Blend this up and add some water to get to the right consistency. Put to the side.

Make the seasoned oil. Blend together the olive oil, red chillies, coriander and chives. Pour this over your crumbled feta cheese and put to the side.

Fry up your Brussels sprouts. Put around a quarter inch of canola oil in your fry pan and put the heat on medium high. When the oil seems hot put the Brussels sprouts into the pan cut side down. Fry them till they have some color on them. Put them on a baking sheet that is lined with paper towels.

Plate it out and serve. Brussels sprouts topped with the seasoned feta cheese and spoon on some black garlic date bbq sauce.

Brussels Sprouts with Black Garlic Date BBQ Sauce and Seasoned Feta Cheese

Enjoy!

A Special THANKS!!!! To Yotam Ottolenghi for his recipe for this inspiration.

The Forking Truth

Dining Out With DOGS in Metro Phoenix AZ April 2021 – Banh Mi Bistro Vietnamese Eatery, Bottega Pizzeria Ristorante, Phila-Deli, Cucina Tagliani

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Dining out with dogs is just a “FLUFF” story about dining out with my dogs. It all sort of started when my dog Louie was diagnosed with aggressive cancer. We were told that he only had 3 or maybe up to 6 months to live. Louie was already elderly and couldn’t do a lot but he always loved to eat and also loved going out to eat so I took him out to eat as often as possible. Instead of the diagnosed 3-6 months Louie made it another 17 months. Today I took my current dogs out to eat.

There are things that you need to know about dining out with dogs. Not all restaurants with patios are dog friendly. It is always best to call a restaurant first and ask if it is ok to dine there with your dog. You never know if the patio is booked already. It is also always BEST to avoid as many other people and other dogs as possible so it is best to dine with your dog at off times. Some people hate dogs and other people can be allergic to dogs. It is also best to avoid other dogs because dogs enjoy barking at each other and this can be considered a disturbance and you might be asked to leave. Avoid as many potential problems as you can and dine out with dogs at off times.

You need to get a list from your veterinarian of food and drink to avoid giving dogs. Much of the food and drink that is yummy for you can be harmful or toxic to your furry best friend. Usually a small lean piece of meat without sauce might be a safe choice. You should also bring a water bowl so you best friend has a drink. Here in Phoenix the temperature is an issue. All dogs do have a different heat tolerance but also all dogs are less heat tolerant than people. They wear fur coats. They absorb heat up the paws and they can’t sweat. 90 F degrees and above is too hot to safely dine out with dogs. Maybe up to 90 F but only in full shade might be ok for younger healthy dogs? Hopefully you can judge your dogs needs. When there is any doubt leave your dog at home.

When you are ready to dine out with dogs you need to know that your dog (s) needs to be by your side at all times. Dogs are also not to sit on restaurant furniture. Dogs are not to eat off restaurant plates.

Our first dining out was to Banh Mi Bistro Vietnamese Eatery in North Phoenix. They specialize in serving Banh Mi baguette sandwiches and offer around a dozen different varieties. They also offer many Vietnamese favorite dishes EXCEPT FOR PHO. Today I got a chicken rice plate.

I haven’t gotten this one in a while because it is usually 2 dinners for me. But gosh that chicken is really FORKING DELICIOUS.

It’s around 8 ounces of JUICY DELICIOUS FLAVORFUL slightly charred DELICIOUS chicken. The plate comes with some pickled vegetables, lettuce, seasoned rice, egg roll, fish sauce (for dipping the chicken) and some chile sauce. This plate makes anyone with a mouth happy.

My husband got the pork rice plate. He also enjoyed it. The dogs AND MY HUSBAND helped finished off my plate because that chicken is really great. (I honestly think it’s one of the best chicken dishes around this part of town)

We always enjoy Banh Mi Bistro Vietnamese Eatery in North Phoenix.

www.BanhMiBistroAZ.com

We enjoy going to Bottega Pizzeria Ristorante in North Glendale/Arrowhead/#UpperWestSide. They serve Neapolitan Pizzas, house made pastas, Italian dishes, seasonal specials and more! They offer a nice patio with heaters, shades and misters for our comfort.

Today I got the strawberry chicken salad.

My husband got the piccante panino (imported prosciutto crudo, spicy soppressata, flor di latte, lettuce, house made spice sauce).

Dogs got to eat some of my chicken and cheese from the side salad. They were pretty excited about that.

www.BottegaRistorante.com

Next trip out was Phila-Deli in Glendale/Arrowhead/#UpperWestSide. They are a small hoagie and cheesesteak place but I like the build your own salads. (at the moment subject to change they serve these salads for $8.99. Avocado is 75cents extra).

There is plenty of chicken to share with the dogs.

They also got some beef from my husband’s cheesesteak.

We always get a filled belly from Phila-Deli.

www.PhilaDeliAZ.com

We also got to take the dogs to Cucina Tagliani in Glendale/Arrowhead/#UpperWestSide. This restaurant is an American Restaurant that offers American-Italian style food, some healthy choices, and a menu of pork ribs and New York Strips, plus more. They offer a large spacious officially licensed dog friendly patio and it usually isn’t crowded during the day.

Today I got the strawberry chicken salad and my husband got a lasagna with extra hot sausage.

This salad is refreshing on a hot day.

The dogs always enjoy eating at Cucina Tagliani’s.

www.CucinaTagliani.com

That was dining out with dogs in Metro Phoenix for April 2021. The weather is turning hot so we will have to get out early before the temperatures rise too much for Dining Out With DOGS if we can……we hope to see you next month!

The Forking Truth
In Memory of Louie 5-5-2001 – 3-3-2017

2021 Aaron May’s Big Boy Cook Club Cookout at Ocotillo in Phoenix AZ

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April 25th 2021 was the first celebrity chef star studded food festival at Ocotillo Restaurant in Phoenix Arizona. There was food and drinks inside for VIPS and outside for everyone else. Tickets were $100. for general admission $200 for V.I.P. admission and up to $1,000. for extra special admission.

VIP
VIP
VIP
VIP
VIP
VIP

That was the 2021 Aaron May’s Big Boy Cook Club Cookout at Ocotillo in Phoenix AZ.

The Forking Truth

Peruvian Inspired Purple Potato Salad with Onion Salsa and Spicy Cilantro Sauce Recipe

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I thought that I knew what Peruvian Potato Salad was after I had some from a Peruvian Restaurant. I made up my own recipe on here that was very similar. After researching many recipes I’ve found that Peruvian Potato Differs even more than American Potato Salad. I think after reading many recipes my conclusion is that texture is an important factor. The other important factor might be less or no mayonnaise. So this is what I came up with for Peruvian STYLE potato salad today. Texture is important so I boiled, mashed and fried the potatoes to give three different textures. Instead of mayonnaise I made a spicy yellow pepper and cilantro sauce to flavor the mashed potatoes and latter got drizzled over the top to add more flavor. OH and I added those Peruvian sweet drop peppers because they are essential here. Serving size might be slightly different. This makes 4-6 servings depending on portion size. This recipe will make more spicy cilantro sauce than you need but it is so delicious that you won’t mind keeping some in your freezer.

Ingredients for around 6 portions

1 onion (or a few small onions like one white and one red or a shallot) sliced thin but kept in half moons if you can. – onion salsa

1 garlic clove – ground to paste – onion salsa

Yellow Peruvian dried chili to taste – substitute any chili that you like – onion salsa

1 lemon – just the fresh squeezed juice – onion salsa

sea salt to taste – onion salsa

black pepper to taste – onion salsa

2 teaspoons cilantro – torn or chopped – onion salsa

1 cup cilantro leaves (some tender stems ok) – chopped – cilantro sauce

2-4 yellow chile peppers (I used guero peppers that were hot) minced – cilantro sauce

1/4 cup soy milk – cilantro sauce

1 garlic clove – ground to paste – cilantro sauce

1 lime – (just the fresh squeezed juice) – cilantro sauce

1 teaspoons dried oregano – cilantro sauce

3/4 teaspoon sea salt – cilantro sauce

1 teaspoon dijon mustard – cilantro sauce

1/2 teaspoon honey – cilantro sauce

1/2 teaspoon ground cumin – cilantro sauce

1/2 cup extra virgin olive oil – cilantro sauce

1 1/2 lb purple potatoes

1 Tablespoon salt (this is for boiling potatoes)

1 lime (just the fresh juice)

2 Tablespoons extra virgin olive oil

6 Tablespoons cilantro sauce

16 Peruvian sweet drop peppers

Directions

Put potatoes in a sauce pot on medium high heat and cover with water and add a Tablespoon of salt. This needs to boil until potatoes are tender. Timing might differ but this usually takes 15-20 minutes. Peel the potatoes when cool enough to handle. Save the peelings for frying.

Make onion salsa – onions get laced out on a baking sheet. They get sprinkled with the garlic, pepper flakes, lemon juice, salt and pepper. Top with some fresh cilantro. Put to the side.

Make cilantro sauce. – Blend together the cilantro, peppers, soy milk, garlic, lime juice, oregano, salt, dijon, honey cumin and olive oil. Put to the side.

Around half the potatoes get mashed with 6 Tablespoons cilantro sauce, lime juice, olive oil and salt and pepper. The other half of peeled potatoes get cut into bite size shapes (salt and pepper them lightly)

Get a sauce pot on slightly over medium heat with around an inch and a half of oil and when the oil is hot fry up the potato skins. When they are crisp take them out of the oil and put them on a drying rack or a paper towel lined baking sheet. Hit them with some salt and pepper to taste.

Now put it all together.

On the bottom goes the onion salsa. Next is mashed potatoes topped with boiled potatoes, topped with crispy fried potatoes. Add Peruvian peppers. Serve with extra cilantro sauce.

cilantro sauce
Peruvian Inspired Purple Potato Salad with Onion Salsa and Spicy Cilantro Sauce

Optional additional Peruvian style toppings are cooked eggs, feta cheese, carrots, radish, corn, peas, tomatoes, avocado and olives (preferably Peruvian Black Cured Olives)

Here is about 1/6th of the recipe with breakfast.

Enjoy!

The Forking Truth

My Forking Thoughts on Universal Yums Spain April 2021

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Universal Yums is a international snack box gift box or subscription service. You have a choice of a few different size boxes.

They all come with snacks and a booklet with games, trivia and a recipe.

This month the snacks are from Spain. My expectations were pretty high because Spain is well known for having amazing foods and astonishing canned fish. (I was hoping for some really great canned fish)

I got a squashed cake. The cake is soft and the filling is very paste-tee……

Next are spicy mango gummies. They smell sort of like mango. They are not spicy. Not a favorite. It’s like gummy whipped taffy with a weird flavor.

These smell awful. They smell just like when you walk by an old fryer with old oil. They are suppose to be bacon and cheese flavored bugle shaped corn snacks. But they don’t have bacon or any cheese in them. Won’t get fat eating these….

This month I got a Yum Bag….Usually we get a Yum Bag but last month I didn’t. the top candies are Spanish Chocolate Toffee. They are soft like Tootsie Rolls…After a few chews all the chocolate flavor disappears and it’s like edible plastic. The pistachio candies on the lower end of the Yum bag are suppose to be soft and rich?….I think I got defective candies because mine are hard and are strong enough to pull my teeth out. It taste like the flavor is sprayed on. After about a second you don’t need the candy anymore.

Next are little sugar coated caramels……..They taste good but do have a slightly artificial finish……

Last snack

Lemon pepper potato chips……They smell like normal potato chips…..They are nice and crisp in texture. For me they are too acidic….I can’t eat them but my husband can…Bah they were almost good with a nice potato flavor.

Those were my thoughts on Universal Yums Spain 2021 Your opinion may differ!

www.UniversalYums.com

The Forking Truth

Asparagus with Hazelnuts Dijon Vinaigrette and Breaded Fried Eggs Recipe

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The supermarket had an amazing sale on Asparagus and eggs so this is what I came up with. Frying the breaded eggs is very easy and quick to do. They are so tasty that you might want to make a few extra eggs.

Ingredients for around 4 servings

4 eggs

1 egg – lightly beaten

1 Tablespoon dijon

1/2 cup flour

1/2 cup panko

canola or vegetable oil to fry with

1 bunch asparagus (around one pound) woody ends removed

1/2 cup toasted hazelnuts – lightly crushed

1 lemon just the zest

1 teaspoon fresh thyme

2 Tablespoons sherry vinegar

1 Tablespoon dijon mustard

3 Tablespoons olive oil

sea salt to taste

black pepper to taste

Directions

Make the vinaigrette. In a small bowl add the dijon mustard, vinegar and oil. Mix well and set to the side.

Put a pot of water on to a medium high boil. Once the water is boiling add the four (or more if you want extra) eggs and shut the heat OFF. Leave the eggs in the water for 6 minutes for a loose center or up to ten minutes if you want a hard center. Then take the eggs out of the water and put them in a bowl of ice water to cool.

Put oil in a sauce pot around thumbs length high with oil. Turn the heat up slightly past medium.

In a small bowl mix together the beaten egg and the dijon.

Put the flour in a small bowl.

put the panko in a small bowl.

Now peel the eggs.

Dip eggs first in flour.

Next coat eggs with egg/dijon mixture.

Then roll them in the panko.

The oil should be hot now and start frying the eggs. They get done very quickly. After eggs are fried set them on a cooling rack or a baking sheet lined with paper towels to absorb oil.

Boil water in a sauce pot and cook the asparagus till tender. Drain the asparagus.

Assemble

Put the asparagus on a platter. Pour on vinaigrette. Add hazelnuts, lemon zest and fresh thyme. Add eggs.

Asparagus with Hazelnuts, Dijon Vinaigrette and breaded fried egg

ENJOY!

The Forking Truth

A TASTE of Little Cay Latin Caribbean Kitchen Scottsdale AZ – Worth a Fork!****UPDATE NOW CLOSED FOR BUSINESS

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******UPDATE NOW CLOSED FOR BUSINESS********Little Cay is a casual full-service Caribbean/Latin Restaurant located in Scottsdale Arizona. The Atmosphere is bright, cheerful and beach themed.

They have big screen TVs inside. They offer all kinds of seating. There are lots of cozy booths, partial booths with chairs, traditional tables, a bar, and a small patio outside.

Kokomo Chop Bowl – tasty marinated chicken, yellow rice, black beans, curry mayo, rum soaked cranberries…..(This is my favorite plate so far…..a BOMDIGGITY YUM-DINGER!)…but wait this plate gets even better soon.

Dos Cays – ropa vieja beef, lechen pork, yellow rice, pink beans, tostones, ajilimojili sauce. (another highly recommended plate)

THIS IS IT!………seasoned Puerto Rican Pique hot sauce – vinegar to enhance food (you MUST FORKING use this on your food….It’s FORKING BOMB! GOOD!) This is what makes the food BANG!

maduros – over ripe black plantains

Jerk Chicken Empanda and plantain latkes with garlic, ketchup and curry sauces

guava empanada dessert special

Key Lime tartlet (favorite dessert here so far)

That was a little taste of Little Cay Latin Caribbean Kitchen in Scottsdale.

*****UPDATE NOW CLOSED FOR BUSINESS****

Worth a Fork!

Worth A Fork!

www.LittleCayAZ.com

Everything is subject to change these days.

The Forking Truth

The FANTABULOUS Dish – The Chicken from Valentine in Phoenix AZ – Worth a Fork!

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The FANTABULOUS dish means – Top of the line, marvelously good, peachy keen and dynamite!

Valentine is a small restaurant located in a vintage furniture store in the Melrose District of Phoenix Arizona. They serve high quality coffees, brunch foods, cocktails, nature wines and dinner on the weekends. Most of the food served is wood fired and laced with the southwest.

I was planning on trying the grouper that I saw on the on-line menu but on my arrival it wasn’t on the menu so I went with the chicken…………

They use high quality Two Wash Ranch Chicken and you get not half but a whole small bird. OMG it is SOOOoooooooooo tender, SOOOooooooooo moist and SOOOOooooooo flavorful. It’s magical. It’s like a million bucks….Every FORKING bite is an explosion of flavors. It’s smoked but not too smoky and it’s unbelievably delicious. It’s just FANTABULOUS! The sauce is so chicken-eeeeeee and a little smoky. It taste amazing with the chicken, cabbage and durum wheat berries. To me the little white pile on the plate is a little odd but also delicious….There is this pile of kerned yogurt with dill…It makes me crave a pita…..Oh and did I mention that this is a large portion? I’ll eat the rest another day.

The chicken from Valentine in Phoenix is one FANTABULOUS Dish.

Worth a Fork!

Worth A Fork!

www.ValentinePHX.com

The Forking Truth