You can have yummy roasted brussels sprouts  roasted right on the stalk and will impress a crowd easily. However you will need to use a whole oven for these brussels sprouts.

The hard part is making a foil and parchment bag to fit around your brussels sprouts stalk.

You leave it open and then fill with some water, olive oil, garlic cloves, sliced onions, and some sliced red pepper. wrap up and toss in a 350 degree F oven for around 2 hours.

Ingredients about 10 servings (extras can be frozen)

1 large brussels sprouts stalk – already laying in your open parchment paper and foil with ends folded up to hold everything in. That sits on a baking sheet for support.

3/4 cup water

1/3 cup extra virgin olive oil

1 sweet onion sliced thin

1 red bell pepper in small slices

big handful of pealed garlic cloves (don’t worry it won’t get that garlicky because the garlic just turns sweet and buttery)

fresh ground sea salt

fresh ground black pepper

optional pinch of red pepper flakes

optional grated parmesan cheese

Directions

In your open bundle with the brussels sprouts stalk add the water, olive oil, garlic cloves, red bell pepper, onion,  Cover tightly and place in your 350 degree oven for around 2 hours. You want the brussels sprouts to be fork tender and slightly caramelized. When done trim the brussels sprouts off and add fresh ground sea salt and pepper. Depending on your taste or what your serving with the vegetable you might want to add a little crushed red pepper flakes and parmesan cheese.

This is Forking Good and that’s The Forking Truth

Rainbow Chard has leafy slightly bitter greens that are like the texture of spinach. The stems are rainbow colored and look like celery but are much more delicate and stringless. Rainbow Chard is unique and it needs a little more love to taste good than other greens.

To Make REALLY FORKING DELICIOUS Rainbow Chard    about 4 servings

1 bunch rainbow chard – remove and keep stems- rough chop greens and cut down stem into about 2 inch pieces

1 red bell pepper – seeds removed cut in small strips

1/2 medium sized sweet onion – sliced thin

1/2 cup cooked mushrooms

1 garlic clove – minced

1/4 cup dry white wine

1 Tablespoon butter

1 cup cooked pasta

1/2 cup seedless red grapes – cut in halves

pinch hot red pepper flakes

fresh ground sea salt

fresh ground black pepper

about 1/2 cup shredded parmesan cheese

Directions

Get your large fry pan on medium high heat add your butter then add the bell peppers when they start to brown slightly then throw in the onions. When the onions start to brown then add your garlic and stir well. Take pan off heat and add the wine and let reduce. Now add your rainbow chard stems stir well and add everything except for the pasta and cheese. It onion needs a few minutes at this point and just before serving toss in the pasta and lastly serve with the cheese.

This rainbow chard is FORKING Great!

This is really great and that’s The Forking Truth

Here’s a Forking Unique recipe that everyone will like. The inside is creamy, lightly sweetened, almost saucy rice with pleasing familiar flavors. The exterior is crispy and very tasty. Serve them warm from the oven. It comes out like a baked rice pudding in a crispy shell. You’ll get yummmmmmm….”what’s that flavor?’ from your tasters. A secret small piece of banana melts into the middle with the coconut milk, malt and rice. It just works together well.

Ingredients to make 21 servings (one ball is a serving…it’s a just right generous bite)

1 cup white rice

1 13.5 oz. can light coconut milk

1/4 cup water

7 Tablespoons carnation malted milk powder

1 Tablespoon butter

1/4 cup white sugar

2 Tablespoons malt flour (purchase malt flour online or from Asian Market)

1 extra large egg beaten

1 cup whole wheat panko

1/4 cup carnation malted milk powder

1 banana

Non stick Spray for baking sheet(s)

Directions set oven to 400 degrees F

In a large sauce pan bring to boil your coconut milk, water, 7 Tablespoons malted milk powder and  butter. When it boils then add the rice and then turn it down to simmer and cover with foil for about 20 minutes or till the rice is cooked.

Take off burner and add sugar, malt flour, and the beaten egg and mix well. Put back on burner on medium heat and heat it up till it simmers. Remove from heat and chill in the refrigerator several hours or over night. You want the mixture firmer for working with.

Once chilled use a meatball scoop and scoop out rice like your making a meatball.Now indent the rice and slice off a small piece of banana to fit in the hole.

Cover the hole up with some rice mixture and roll in the panko combined with remaining powdered malted milk.

Place the balls on your sprayed baking sheet(s) for about 15 minutes in a 400 degree F oven and enjoy!

These are Yummy and that’s The Forking Truth

Forking DELICIOUS Baked Fluffy Crispy Cheesy Potato Crisps

These Baked Potato Crisps come out oh so very forking fluffy, crispy and full of delicious flavors because you infuse the water that boils the potatoes with scallions and a single hot banana pepper. I do note banana peppers sold in my area of Arizona are very hot unlike the mild ones grown back east. Banana peppers have a unique flavor so I can’t recommend a substitute. So PLEASE use a forking banana pepper. You basically boil the potatoes till fork tender, mash them by hand, add a few ingredients and pipe them out. DON’T FORKING USE A ZIP LOCK OR SANDWICH BAG like they tell you to do on all the cooking TV shows. That will only turn out to be a BIG FORKING UGLY MESS. Potatoes aren’t the softest thing to pipe threw a bag so you need to use a real bag. I like the strong plastic disposable bags. They are very cheap, very strong and sanitary. Real pastry bags are hard to clean and do burst open after a while. The plastic disposable are the best!

Ingredients should make 8 servings (but these are so forking tasty everyone might forking woof down double)

2 lbs. potatoes – pealed and cut in half (about 7 small/medium sized potatoes)

1 hot banana pepper-washed

4 scallions – washed

1 Tablespoon kosher salt

Ice water enough to cover your potatoes very well

1 cup shredded cheese – combination of mozzarella, provolone, sharp provolone and parmesan (my leftover pizza blend kept in freezer it was made of, 1.5 lb. mozzarella, 1 lb. provolone, 8 oz. sharp provolone this is delicious for all pizzas and certain pasta dishes) this batch I did throw in about a cup of parmesan to the cheese blend.

2 oz. butter (cut in slices)

1 pinch white ground pepper

fresh ground sea salt

fresh ground black pepper

Directions

Fill your large sauce pot a little over half way with ice water and your kosher salt. Add the potatoes, scallions and banana pepper and bring to boil and then lower to medium. Let the pot go till potatoes are fork tender.

*NOTE- you might want to keep the water for soup because it has delicious flavors and you can build many things with this base. (a few vegetables, some noodles, rice or potatoes, whatever you want)

Next drain the potato liquid (keep or throw out) either way toss out the banana pepper and the scallions. Put the potatoes back in the sauce pot with the butter and mash with potato masher. Add cheese and white pepper and mash till smooth. At this point the potatoes are so delicious …..just keep going and you will be rewarded with awesome fluffy crispy delicious cheesy potato crisps.

Get two baking sheets and put a layer of parchment paper to them and set your oven to 350 degrees.

Get your #6 pasty tip and fit it into your disposable pastry bag by cutting off the end and fill around half way with the potato mixture.

Twist the bag’s end so it holds in the mixture.

Now squirt out the mixture in about 2 1/5 inch pieces till done.

Bake till crispy (about a half hour) Hit them with fresh ground sea salt and black pepper

They are FORKING DELICIOUS as is no sauce is needed. This recipe is a winner everyone will love these. Comments I got were..”.Ummmmmmmmmmmmm” and “I could eat 800 of these”

THESE ARE FORKING DELICIOUS and That is The Forking Truth

I used to boil potatoes for a salt crusting until I came across this recipe from Cook Book Author Stephanie Manley of CopyKatRecipes.com. These potatoes are those forking delicious fluffy perfect kind of potatoes with that yummy salty crisp crust that you eat at steak houses. This is a very easy recipe that any forking moron can do.

All you do is start with clean potatoes

and coat the surfaces with a mild oil. (I used canola)

Sprinkle the oiled potatoes with kosher salt

Roast in your heated 350 degree oven for about an hour on a lightly oiled pan.

Just add butter and whatever topping you like! You get that perfect crisp salty tasty skin and a very fluffy inside ready for what ever toppings you forking enjoy!

It’s Forking Great and that’s The Forking Truth