Potatoes Anna are thin sliced potatoes cooked with clarified butter
OMG these potatoes are da BOMB and are so easy to prepare. Usually Potatoes Anna is done in a screaming hot cast iron skillet and finished under the broiler and is made from just potatoes and clarified butter. I sort of invented my own easy way to prepare Potatoes Anna Style. I’m calling these Potatoes Anna Style because I didn’t use a cast iron pan or clarify the butter and I added some seasoning so they are Anna Style. These potatoes just melt in your mouth and are seasoned just so. The butter in the potatoes gets slightly browned and makes the potatoes super delicious. You do need to make the potato slices very thin for the potatoes to work out. I used a mandolin. Very easy to prepare. The hardest part is slicing the potatoes.
Ingredients for about 10 servings
3 lbs red potatoes peeled and sitting in a large bowl of cold water
non stick spray
3oz unsalted butter – melted
1 Tablespoon course sea salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground white pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Directions
Set oven to 425 degrees F and spray a casserole bowl with non stick spray and set the bowl to the side.
To your dish of melted butter add the salt, peppers, thyme and paprika and mix well. Set to the side.
Using a mandolin or whatever devise you normally use to slice potatoes like potato chip thin use it. Shake the water off the potato, blot dry and slice up one potato at a time. Use Line the sprayed bowl with potato slices by starting in the center and work your way around but stop when you finished one layer.
Each layer gets brushed with the seasoned butter….but make sure you try to get the butter from the bottom of the dish because the seasonings settle there. Next time I think I’ll let the butter get to room temperature and mix in the seasonings and just squirt the butter out around the potatoes with a parchment bag.
Repeat till you are done.
This gets covered and goes in the 425 degree F oven for an hour. After an hour remove the lid and it goes back in the oven 15-20 minutes to brown.
Potatoes Anna Style
This is a #CrowdPleaser EVERYONE out there will FORKING LOVE these potatoes!
Dining out with dogs is just a “Fluff” story about taking my dogs out to eat. It all sort of started when my dog Louie was diagnosed with aggressive cancer. He was given only a 3-6 month diagnosis. Louie enjoyed going out to eat so I thought I’d take him out to eat as often as I could. Instead of the 3-6 months Louie made it 17 months more. Today I take my current dogs out to eat.
Many restaurants in Metro Phoenix do have patios for outdoor dining but not all patios are dog friendly. It’s always a best bet to call a restaurant in advance and ask them if it’s ok to dine there with your dog(s). Even if a restaurant is certified “Dog Friendly” it is still best to call first because the patio might be booked for a party. It is suggested to dine with dogs at “Off Times” to avoid other diners might not like dining with dogs and might complain. Other diners can also be allergic to dogs and also will complain. It’s also better to dine at “OFF TIMES” to avoid others that are dining with dogs because they might start barking at each other and everyone will be asked to leave. For these and other reasons just FORKING dine at off times to avoid as many other people and other dogs and potential problems as possible.
There are some rules for dining out with dogs. Dogs are to be by your side at all times. Dogs are NOT to sit on restaurant furniture or to eat off restaurant plates.
It’s IMPORTANT to know that MOST food and drink that you consume is NOT recommended for dogs and can cause health problems or can indeed be TOXIC. Please get a list of foods and drink to avoid from your veterinarian. In general usually a small piece of lean un-sauced meat is safe and is usually recommended for dogs. You should bring a water dish for your dog so he or she can have water. It’s very important to know that dogs are not as heat tolerant as you. Over 90 degrees is too hot to dine out with dogs. Not all but most healthy younger dogs can tolerate up to 90 degrees F but only in FULL SHADE. Dogs are like people and have different heat tolerances. Hopefully you know your dog well enough to notice their individual heat tolerance. When in doubt leave your dog home.
January started out very cold for desert standards. We had to wait till the second week to dine out with dogs.
“We are on our way to Pita Kitchen in Glendale AZ”
Pita Kitchen is a fast/casual Mediterranean restaurant in the Arrowhead section of Glendale Arizona.
I got my usual, the Greek Salad topped with a Chicken Kabab. Now I’ll take a break here and turn The Forking Truth over to my dogs.
“There’s plenty of juicy, tasty chicken for sharing!” says the little one from under the table. “Ummm my mouth is watering!”
“Our other human got the two meat plate with gyro meat and chicken.” “More food there for us to try.”
“I FORKING love this chicken from Pita Kitchen!” “It’s so juicy, plump and tasty!” “I just love it!”
“Big Woman is right.” “That chicken is really good!” “Much better than a lot of Grilled Chicken Kababs in the area!”
“We always enjoy ourselves at Pita Kitchen!”
www.PitaKitchen.net
“We are gonna see food at Oscar’s Pier 83 in Glendale”
“Yum!” “I got CRABS!”……..”Soft Shell Crabs!”
“I can go for some salad with ahi tuna shaped like a Forking Stingray too!” “Look at that fish!” “It looks like it got wings!”
“mmm I’m starving”
“We also like the crispy romaine, eggs are good and we also like ahi tuna….we are glad the portion is large so we get to eat more!”
“We enjoyed ourselves at Oscar’s Pier 83!”
www.OP83.com
“We are on our way to Banh Mi Bistro Vietnamese Eatery in Phoenix”
“We love going to Banh Mi Bistro Vietnamese Eatery in Phoenix.” “The food is always fresh, delicious and always comes in large portions.”
“Both of our human companions got rice plates.” “We love the meat on the rice plates!” “It’s always so juicy, flavorful and abundant!
Grilled Pork Rice PlateGrilled Chicken Rice Plate minus the egg roll already
“The food is always delicious at Banh Mi Bistro Vietnamese Eatery.” “We love coming here!”
www.BanhMiBistroAZ.com
Sadly Salad and Go is no longer an option
“Sadly Salad and Go is no longer a Dining Out With Dogs Option”. “Our location removed all the tables and the walk up window is now a Kiosk.” “We have a long list of happy memories there and really enjoyed the fresh healthy low priced fast quality salads.” “We still love the salads from Salad and Go but we can’t enjoy them there anymore.”
“Natural Organic Chicken…Not too Shabby” from Salad and Go
“Me and my old man Louie used to love our salads here!”
“We Forking miss you Salad and Go ……all that tasty food and dog biscuits too!”
“That was Dining Out With Dogs in Metro Phoenix for January 2019.”
“We hope you enjoyed and we hope to see you next month.”
The Forking TruthIn Memory of Louie 5-5-2001 – 3-3-2017
Confit shallots are slow cooked at 200 degrees for 8-12 hours basically in butter and wine. You can create very similar style shallots by cooking them covered at 325 degrees F for four hours so I do it that way. I play around with the fats, wines or vinegar for different flavors and today I’m using shallots instead of onions that I normally do. These shallots are so delicious and jammy. They are perfect for steak or a gourmet burger. They also freeze well so you can use them when you need them.
Ingredients for around 10 servings
1 1/2 pound shallots (I used Echalion French Banana Shallots but any shallot is fine) – peeled
7 medium – small bay leaves
1 teaspoon tellicherry peppercorns
1/2 teaspoon thyme
5 Tablespoons balsamic vinegar
6 Tablespoons extra virgin olive oil
1/2 cup red wine (this gets added 2 hours into cooking when you turn the shallots over)
Directions
Set oven to 325 degrees F.
To your baking dish or pan add bay leaves, peppercorns, thyme and vinegar. Top with peeled shallots. Sprinkle shallots with olive oil. Cover with foil and place in heated oven for two hours. After two hours remove foil and flip the shallots on the other side. Now add the red wine and cover up again with foil and place in the oven another two hours.
Banh Mi Bistro Vietnamese Eatery is located in North Phoenix. This is a casual Pho-Free Vietnamese Eatery. I know that most of the food they serve is FORKING SCRUMPTIOUS because between me and my husband were tried most of the menu items….Some of my personal favorites that I enjoy from Banh Mi Bistro Vietnamese Eatery are the delicious Banh Mi Baguette Sandwiches, Chef’s Special Curry Chicken, Lotus Root Salad, Pot Stickers and of course The Rice Plate (Co’m Dia). Oh and did I mention that everything (as of January 2019…subject to change) is less that $10.00 each?
Pork Rice PlateChicken Rice Plate minus the egg roll
The Rice Plate (Co’m Dia) is what is known as a combination plate. That is made of a generous portion of white rice, pork egg roll, salad garnish with house vinaigrette and choice of protein. The protein choices are Grilled Pork, Grilled Pork Chop, Grilled Chicken, Grilled Shrimp, Shaken Beef or Tofu and Vegetable. There are condiments of fish sauce for dipping and a spicy chili paste for zipping some things up. I can vouch that the chicken, beef and grilled pork are tender like butter and developed with really delicious flavors. It’s like magically delicious. The chicken has a tasty char on it and is developed with yumminess. The chicken is slightly sweet and fragrant with Asian seasonings. The portion is really large and double of what I eat so this is two meals for me. I didn’t weigh the meat here but it seemed like about 8 ounces. I have no idea where you can get a better or tastier deal for only $9.00.
Other things we had at Banh Mi Bistro Vietnamese Eatery are pictured below. I really enjoy the Banh Mi baguette more than a hoagie type roll. It made of a combination of wheat and rice flour that makes it seem much lighter than a hoagie roll. The roll here has a crispy exterior and a soft interior. The sandwiches are made with pickled carrot and radish, slices of jalapeño and fresh cilantro and house made aioli. Some varieties of the Banh Mi also include house made pate.
We love going to Banh Mi Bistro Vietnamese Eatery in North Phoenix. The Food is always fresh and delicious! Portions are very large and prices are very low.
The Rice Plate from Banh Mi Bistro is the BEST under $10.00 Plate that I tried in North Phoenix!
(P.S. Tables are no longer outside but there is a folding table inside for guest that request it.)
Banh Mi Bistro Vietnamese Eatery is Worth a Fork!
Worth a Fork!
www.BanhMiBistroAZ.com
Everything is subject to change and your experience may or may not differ.
This recipe is based on Peruvian Roasted Chicken with Spicy Cilantro Sauce by Melissa Clark that was published in The New York Times. I modified the recipe to chicken breast because they were on sale at Safeway for 99 cents a pound so I stocked up on them and that’s what I had. Peruvian Chicken should be made with whole bird or chicken parts with skin……….But…….. WOW!….. This recipe makes SUPER FORKING DELICIOUS Spicy CHICKEN AND FORKING DELICIOUS SPICY SAUCE! I like Melissa Clark’s recipe very much because it’s a very good recipe and she also gives you a lot of freedom with the recipe…such as the recipe should be made with aji amarillo paste and aji panca. Melissa suggest substitutes of to use sriracha or sambal and pasilla Chile powder since most people don’t have Aji Amarillo or aji panca paste in their pantry. She does explain you don’t get the same taste but it’s still delicious (and it is). This recipe does indeed come out SPICY…..but is delicious to people who can handle spicy. The original recipe is pretty much the same except whole chicken or parts with bone and skin, marinated 2-12 hours, oven roasted at 450 degrees F 25-35 minutes for split breasts and 35-45 other chicken. If I was doing this recipe again I’d say to get or order bottled Sweetie Drop Peppers. I would have chopped some up and spread them on top of the chicken over the sauce with some on the side if I knew in advance HOW FORKING AMAZING they are on this dish…… The Sweetie Drop Peppers are the small jarred Peruvian peppers I have in photos. The taste of them really makes the dish POP…Sweetie Drop Peppers are a little pickled and sort of sweet and bring the dish up another level. I saw Sweetie Drop at Whole Foods this week but never noticed them there before.
Ingredients for about 8 servings
2 large chicken breast – cut into 8 servings that are lightly pounded
6 cloves garlic – microplane (for marinade)
3 Tablespoons soy sauce (for marinade)
1 Tablespoon Aji Amarillo paste – suggested substitutions are sriracha or sambal (I used Korean Chili Paste) (for marinade)
1 cup flour – to coat dried off marinated chicken – (I used brown rice flour but any flour is fine…the flour is not to bread but seals in the juice from the chicken)
canola oil as needed to pan fry chicken
1 cup cilantro leaves and tender stems (sauce)
3–4 jalapeño peppers – seeded and diced (sauce)
1/4 cup 1 oz crumbled feta cheese (I didn’t have any so I substituted soy milk) (sauce)
1 garlic clove – minced (sauce)
1 1/2 Tablespoons lime juice – more to taste – (sauce)
2 teaspoons fresh oregano or basil – (sauce)
3/4 teaspoon fine sea salt – more to taste – (sauce)
1/2 teaspoon dijon mustard – (sauce)
1/2 Tablespoon Aji Amarillo or other suggested chili paste such as sriracha or sambal (I used Korean Pepper paste) – sauce
1/2 teaspoon honey – (sauce)
1/2 teaspoon ground cumin – ( sauce)
1/2 cup extra virgin olive oil – (sauce)
lime wedges for garnish
optional – but I HIGHLY RECOMMEND to order some Peruvian Sweetie Drop Peppers for this dish as they REALLY bring the dish up another level and make the dish POP!
Directions
Put chicken pieces in a ziplock bag.
In a medium bowl add the 6 micro-planed garlic cloves, soy sauce, 1 Tablespoon Aji Amarillo paste, 1 Tablespoon lime juice, aji panca paste, 1 teaspoon dijon, 1 teaspoon ground cumin, black pepper and 1/2 teaspoon sea salt. Mix well.
Pour the marinade into the ziplock bag with the chicken. Try to push most of the air out of the bag and zip it shut. Push the marinade around the chicken and place in the refrigerator for at least 2 hours or about three and a half hours but no longer than four hours. (This timing is for boneless breasts)
After 3 1/2 hours take the chicken out of the marinade and blot each piece dry.
Get another ziplock bag and add a cup of flour to it. Put the chicken in it and give the chicken some good shakes. Set to the side.
Put a good size fry pan on medium high heat and add about a 1/4 inch of canola oil. When the oil is hot add the chicken. Depending on the thickness of chicken and temperature of the oil …the timing will differ……You should need about 5 minutes a side…but that can differ. Place cooked chicken on a cooling rack or a sheet pan that’s lined with paper towels.
While your cooking up the chicken you can make the sauce. In either a blender or with a blender stick and container add cilantro, jalapeños, feta cheese, garlic, lime juice, oregano or basil, sea salt, dijon, Aji Amarillo, honey, cumin and olive oil and blend till emulsified.
Serve chicken with sauce and lime wedges and I recommend Peruvian Sweetie Drop Peppers. I also recommend to heat the lime wedges up…….It makes a big difference.
Peruvian Style Chicken Breast with Spicy Cilantro Salsa
It’s delicious, moist, very flavorful and spicy! A special thanks to The New York Times for sharing Melissa Clark’s Wonderful Recipe!
I’ve always had an interest in unusual produce. I recently came across this starter pack of White Carolina Strawberries I picked up from my local Home Depot. I don’t know if they will grow in Phoenix Arizona but I have to give them a try. Don’t know if any white strawberries will ever materialize but if they do I’ll include them here on The Forking Truth.
I was searching for some hard to find peppers so I searched on eBay for them and I happened to come across many strange plant seeds for sale. I believe the majority of them are fiction. You can decide for yourself.
Strawberries with Kiwi centers……..Sounds delicious and the photo looks real enough but I searched for this on the internet and none were to be found.
Yellow Strawberries are FACT! I’ve never come across them but there many photos and articles about yellow strawberries on the internet.
This unusual looking strawberry is a mix of fact and fiction. Yes this strawberry really grew like this but it only is a one hit wonder. I read about someone in the UK that grew this strawberry. But who knows if that story is true either?
This picture is also a mix of fact and fiction. They fail to mention that the watermelons don’t grow square unless they are grown in some kind of box.
I read that this one is one of the biggest hoax out there………??????? Is that information true?
This just doesn’t even look real…….My bet is fiction.
Here’s another one that looks very artificial…..Take a close look at the leaves..they look so fake. Looks like an artificial plant.
Here’s magical sexy pepper seeds….Maybe one pepper grew that way????………but I have to wonder why the picture just doesn’t look natural…….No one is holding the pepper…..it can’t just fly in the air………… it has to be a computer manipulation??????
This one is FACT! WOW what a great tomato they might be. Bet they are great for sauce!
Here’s the one that might be the most shocking.
Maybe the BIGGEST HOAX! This is the one for Suckers!
The Vietnam Milk Melon.
It doesn’t even look real.
WTFORK it doesn’t look like it’s growing from anything.
Here are some reviews.
Well you know what they say.
The Forking Truth – Different and FORKING STRANGE Produce – Fact and Also FICTION
This is a delicious potato salad that’s very easy to prepare. This one is best warmed or at room temperature. I got the idea for this potato salad after reading a Bon Appetit recipe for potato salad. This isn’t that recipe but is similar….The Bon Appetit recipe is for baby potatoes in a slightly sweetened vinaigrette. This No Mayo Dijon Tarragon Potato Salad is a Chunky, less sweet, sort of creamy cousin of the Bon Appetit Recipe. I also noticed that Epicurious also published the same exact potato salad recipe that Bon Appetit published for potato salad. Bon Appetit & Epicurious inspired this recipe for No Mayonnaise Dijon Tarragon Potato Salad. This potato salad came out perfect…..I mean really perfect…It didn’t get drippy, or dry or change flavors a few days latter.
Ingredients for about 10 servings
3 lbs red potatoes – peeled and cut into large potato salad type chunks (you want a little larger than you want because potato chunks get smaller when you mix)
1 Tablespoon sea salt (heaping or small palm full) – for boiling the potatoes
1/2 red bell pepper – chopped – somewhat small
1 celery rib – chopped small
2 1/2 oz shallots – sliced very thin on mandolin
1/3 cup extra virgin olive oil
1/3 cup white vinegar
6 Tablespoons dijon mustard – preferably Amora Brand from France (I do warn you that recipe adjustments might be needed when you use a different brand of dijon…..Amora is unique and not over-powering)
2 Tablespoons hot sauce – preferably Frank’s Red Hot
1/4 oz. package of fresh tarragon leaves – chopped
Directions
In a sauce pot add potatoes, add water to cover potatoes well and add salt. Bring the pot to a slow boil and cook till the potatoes are tender. (about 10 minutes)
While the potatoes are cooking chop and slice vegetables (shallots, bell pepper and celery) if you didn’t already and put them in a big mixing bowl and set to the side.
In a bowl add the dijon….slowly add the oil and mix till it’s coming together or emulsified then slowly add the hot sauce and slowly add the vinegar while mixing and set to the side.
By now your potatoes should be done. Either remove them with a slotted spoon and try to shake all the liquid out and add the potatoes to the bowl with vegetables or just use a colander but you risk breaking down the potatoes more. After the potatoes are in the bowl add the dressing while the potatoes are hot so they can absorb flavors and carefully mix trying not to break the potatoes much. Just before it’s almost mixed add the tarragon. I think it’s well seasoned but if you used different mustard or hot sauce than I did you might need to make some adjustments to this recipe…………….
It’s delicious everyone should enjoy….#CrowdPleaser
No Mayonaise Dijon Tarragon Potato Salad
A special Thanks is needed to Thank Bon Appetit and Epicurious for Inspiring this delicious recipe.
The Grass Roots Kitchen and Tap opened around December 2014 but sometime in October of 2018 in the Town and Country Shopping Center in Phoenix. This location of The Grassroots Kitchen Bar and Tap got renamed The Macintosh. The Chef and owner is still the same Chef Christopher Collins. The menu offerings are very similar. They offer weekend brunch, sharing plates, salads, sandwiches, entrees. Some plates have a southern comfort slant like Shrimp and Grits, Barbecued Beef Ribs and Po Boy Sandwiches. The Macintosh also offers Beers, Whiskeys, Cocktails, Wine on Tap and very well made Pies. The decor looks pretty much the same. Casual American.
This photo is From The Grassroots Years
Today I picked the Salmon and Orzo Salad.
The salmon is moist and flakes nice. I like that the skin and bloodline were removed. The salmon is a good meaty portion with nice grill marks. The salad is made of orzo, arugula, corn, tomatoes, cucumber, apples and pickled onions. It’s filling and tasty…I normally don’t care for buttermilk dressings but this buttermilk pesto dressing is delicious.
It looks similar to a Salmon and Salad plate I had last time from The Grassroots.
From The Grassroots
Today my husband had the Southern Shrimp and Grits.
The shrimp were cooked nicely. Grits are creamy and tasty. All the food from The Macintosh or when they were called The Grass Roots was Delicious! No Complaints here!
Below are some of the plates we enjoyed before the name change. I’ve also been here for a more formal dinner but I couldn’t find those pictures….. I didn’t have room for dessert today but be sure to view the pies because they are among the best in Metro Phoenix.
Brisket Sandwich with Jalapeño Cheese Grits
Blackened Fish(Ono) of the day Sandwich with Tri Cauliflower Salad Shrimp Po Boy with Jalapeño Cheese GritsMaui Maui Fish of the Day Sandwich with Green Bean SaladKey Lime Pie
The Key Lime Pie is extra special. They hand squeeze FOURTY key limes into each pie. I think this Key Lime Pie is the best Key Lime Pie I’ve ever tasted.
If you were a fan of Grassroots Kitchen then you will be a fan of the Macintosh in Phoenix.
I’d say the Macintosh is Worth a Fork!
Worth a Fork!
www.TheMacintoshAZ.com
Everything is subject to change and your experience may or may not differ.
On our arrival banchan (side dishes) were waiting for us already on the table.
The banchan were from top left mashed potatoes that might have been eggy, were sweet and also cold, bean sprouts, fish cakes, kimchi, Asian pickles and thin radish for wrapping around meat.
We started off with thinly sliced marinated beef called Beef Bulgogi, mushrooms, zuchinni, rice and glass noodles.
Just a few minutes later….
Gosh the beef was delicious! Tender like butter and nicely flavorful. Next we try a combo of chicken bulgogi and spicy chicken.
WOW! The chicken is also very tender and tasty. The spicy isn’t too spicy…but tasty. The Beef Bulgogi and both chicken dishes came out very good for us.
Next we tried brisket and beef belly.
Neither of these meats are marinated. I don’t know if we didn’t cook the brisket correctly but I really didn’t like the brisket (bottom meat in picture). I wasn’t too found of the beef belly either although it was slightly better than the brisket. Neither meat here had a whole lot of flavor. You had to use the dipping sauce for these meats to eat them.
My husband decided that he could eat a little more so he asked if he could have a small amount of pork belly to try.
He said the pork belly was very good. He forgot they offer a spicy version and would have went with spicy if he remembered.
Each table has a call button incase you need something but service was very good. I didn’t have to ask for a thing.
I’ve been to a few different Korean BBQ Restaurants in Metro Phoenix and they all have something different to offer…We only paid 21.99 for all you can eat. More upscale Korean BBQ will set you back at least $32.00- over $100.00 a person without being all you can eat.
For Mana BBQ’s friendly price point I’d have to say it’s a good value and Worth a Fork but be sure to try the Beef Bulgogi, Chicken dishes and Pork Belly.
Bulgogi is delicious, Chicken dishes, Pork Belly were all delicious……both of us weren’t crazy about the brisket and beef belly
I haven’t found a website for the Peoria location of Mana BBQ but they are on Facebook.
Every thing is subject to change and your experience may or may not differ.
Low Fat Low Sodium FORKING DELICIOUS Fresh Herb Turkey Meatballs
These Turkey Meatballs start out with 85% lean turkey. The meatballs are low in fat and salt because they don’t have cheese in the recipe that is high in fat and salt. I also didn’t add salt because I used vegetable base. The vegetable base is full of flavors and is slightly less full of salt than salt. If you follow this recipe exactly as written you will have meatballs that are fluffy, moist and flavorful that aren’t mushy or hard. These are perfect delicious Turkey FORKING DELICIOUS Meatballs that are a little healthier than regular meatballs….. This recipe makes 17 or more servings. Leftovers freeze perfect. I suggest 4-5 meatballs a serving. With a small size scoop I made 86 meatballs.
Ingredients for around 17 servings
3 lbs ground turkey 85% lean
8.5 oz sweet onion – fine chopped
8 hot/sweet jarred cherry peppers – fine chopped
2 Tablespoons extra virgin olive oil
6 garlic cloves – microplane or ground to paste
3 Tablespoons vegetable base
1 Tablespoon ground black pepper
6 eggs – lightly beaten
3 cups whole wheat panko bread crumbs
2/3 oz fresh basil leaves – chopped small
1 Tablespoon + 1 teaspoon fresh thyme leaves
2 sprigs marjoram – just the leaves – chop slightly
2 teaspoons dried oregano
1/4 teaspoon ground white pepper
3 Tablespoons water
non stick spray
Directions
Set oven to 350 degrees F and spray baking sheets with non stick spray and set the baking sheets to the side.
Put a medium sized fry pan on medium high heat with the olive oil. When the oil is hot add the onions, cherry peppers and black pepper. Stir. In a few minutes when the onions are cooked add the vegetable base and garlic. Turn the heat down to medium and when you smell the garlic shut off the heat and take pan off of the heat source and set to side.
In a BIG mixing bowl add the turkey, eggs, panko, basil, thyme, marjoram, oregano, white pepper and water. Mix. When the fry pan contents are cool add them to the turkey mixture and mix well.
Use a small size scoop or a spoon and scoop out meatballs and roll them slightly in your hands. Set them on the sprayed baking sheets with a little bit of space around each ball. You should end up with enough meatballs to fill one oven. The meatballs go in the oven for about 15 minutes or until cooked. Pull out of oven when down. Extra meatballs that you aren’t using within three days should be frozen when they cool down.
Serve with sauce and grated cheese if you desire cheese.
