Saturday, September 18, 2010

Naborhood Bakery and Quiche Recipe

I promise I will not often review restaurants here on this food blog I will reserve this for my favorite places and will try to always share a recipe from the restaurant mentioned.
I love this little bakery they make incredible sandwiches! The Naborhood Bakery is a tradition among family and friends. We will go spend the day out shopping and walking around Gardener Village and will always make time for food from this cute little cottage.

I have never been served a tiny portion (even when ordering a half sandwich), it is always clean, the staff friendly and the food amazing! I have been eating at this restaurant for over ten years, closer to fifteen and I have loved every bite!
Ironically the recipe I am going to share for you I have never tried yet - when you find your favorites you tend to stick with them, but this is on my list.

Naborhood's Quiche
from Naborhood Bakery, Gardner Village, 1100 W. 7800 S., West Jordan

1 cup vegetable shortening (do not use butter or lard)
¾ tsp. salt
2 cups flour
¼ cup cold water

  • Put shortening into bowl and add salt and half of flour.
  • Stir with a spoon until ingredients cream together and mixture is smooth and satiny.
  • Add water and remaining flour.
  • Stir until mixture clings together in a ball.
  • Do not be afraid to handle.
  • Roll out as desired (should make 2 shells).
  • Line a 9" pie plate with crust.
12 eggs
¼ cup heavy cream
½ cup water
  • Beat eggs, cream and water together.
  • Place any or all of the following in the crust:
    • ¼ cup chopped tomatoes
    • ¼ cup chopped olives
    • ¼ cup chopped mushrooms
    • ¼ cup chopped red onions
    • ¼ cup chopped spinach
    • ½ cup shredded cheese
  • Pour egg mixture over vegetables.
  • Add salt and pepper to taste.
  • Bake in preheated oven @ 350 for 35-40 minutes            

Tuesday, September 14, 2010

Asian Yums!

Thai Chicken Stir-Fry
cook time: 35 mins
servings: 4
This light chicken stir-fry recipe definitely has the look and taste of Thai cuisine with its colorful assortment of vegetables and bold flavorings of fish sauce, crushed red pepper, garlic, ginger, and peanuts. Knowing the proper method for mincing garlic is beneficial when preparing this tasty stir-fry.


* 1 pound skinless, boneless chicken breast halves
* 1/4 cup rice wine
* 3 tablespoons reduced-sodium soy sauce
* 2 tablespoons water
* 1 tablespoon fish sauce (optional)
* 1-1/2 teaspoons cornstarch
* 1/2 teaspoon crushed red pepper
* 1 tablespoon cooking oil
* 1 teaspoon grated fresh ginger
* 2 cloves garlic, minced
* 1-1/2 cups bias-sliced carrots (3 medium)
* 2 cups fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
* 4 green onions, bias-sliced into 1-inch pieces
* 1/3 cup dry roasted peanuts
* 2 cups hot cooked rice
* Chopped peanuts (optional)


1. Cut chicken into 1-inch pieces; set aside.
2. For sauce, stir together rice wine, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
4. Add half the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts.
Makes 4 servings.

Peanut-Chicken Bowl 
  • 2 3-oz. pkg. Oriental-flavored ramen noodles
  • 3 cups cut-up vegetables, such as broccoli florets, red sweet pepper strips, halved pea pods, and/or thinly sliced carrots
  • 1-1/4 cups water
  • 1/4 cup peanut butter
  • 1/4 cup soy sauce
  • 2 Tbsp. packed brown sugar
  • 1 Tbsp. cornstarch
  • 1/2 tsp. crushed red pepper
  • 2 cups chopped cooked chicken
  • 1 8-oz. can sliced water chestnuts, drained
  • 1 8-oz. can bamboo shoots, drained
  • 1/4 cup chopped peanuts
  • 1/4 cup sliced green onions


  1. Set aside 1 seasoning packet from noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan.
  2. Meanwhile, for sauce, in a medium saucepan whisk together the 1-1/4 cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts, and bamboo shoots to sauce; heat through. Add to noodle mixture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately. Makes 4 (1-1/2-cup) servings.

I have not had a chance to try either of these but they look and sound incredible so I am blogging them as a future try. If you try them this week please let me now what you think of them!

Thursday, September 9, 2010

Healthier Pumpkin Cheesecake

This was winner from last Thanksgiving! There are many ways to indulge your senses and your taste buds without having to over indulge your waist line! This thankfully is one of them!

Last years photo taken by me and I plan on serving this version again! We served it cold with sugar free cool whip and loved every bite.

2 2/3 c. Weight Watchers lowfat cottage cheese
1/2 c. Weight Watchers nonfat plain yogurt
1/4 c. granulated sugar
2 egg whites
1 tsp. vanilla extract
1 c. canned pumpkin (no sugar added)
1/3 c. frozen apple juice concentrate, thawed
3 tbsp. all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
Place first 5 ingredients in food processor; process until smooth, about 2 minutes. Add pumpkin and remaining ingredients; process until combined. Pour into a 9-inch nonstick pie pan; bake in preheated 350 degree oven for 1 hour. Let cool. Cover; refrigerate until firm, at least 5 hours or overnight. Makes 8 servings.SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished cake. Decorate as desired with 1/4 cup whipped topping.

Tuesday, September 7, 2010

Chai Tea and Diet helps

This is an amazing tea! Its a Caffeine free, gluten free, all natural tea.

Chai Tea

One cup hot water (boiling or pre boiling)
One tea bag of the Bengal Spice Tea
1/4 C. milk
1 tsp. sweetener (sugar, honey, whatever your personal preference is)

This makes a very tasty sweet Chai tea, one that I am now in love with! I highly recommend this drink!

Now I found a great article tonight featuring 25 great dieting tips.
Run by check it out and get some wonderful ideas!

Monday, September 6, 2010

S'more Pie - Fail

S'more Pie recipe

2 pre packaged graham cracker crust
1 package milk chocolate or semi sweet chocolate chips
1 lg Marshmallow puff cream

Fill the bottom of each pan with the desired amount of chocolate chips (I recommend not using the whole bag).

Cook at 350 for 8-10 minutes pull out and use a spatula to smooth the chocolate chips into a nice melted mush.

Add one half of the marshmallow cream to each half, don't worry about smoothing it out just plop it on top, put it back in the oven at 350 for another 5-8 minutes then smooth out the top with a spatula. Set aside for half an hour.

This can be served room temperature, refrigerated or frozen if you don't value your teeth to much.

For me this recipe was a fail, while it cooked great, the texture was great and the initial first taste was great, it was just far too sweet. Something this over the top sweet, is not yummy and ended up more in the gross category, than the this was a good idea but failed category.

Maybe someone else has done it better, or really likes the diabetic insulin crashing feeling so I am posting it.

Do you like really sugary treats? Have you tried a version of this that didn't make you want to puke?

Sunday, September 5, 2010

Wassil or Russian Tea

my mess

Ok this is a long story but when I was growing up my Mama was given a Wassil mix from our neighbor as a Christmas gift. We loved it so much that Mama asked for the recipe our neighbor then explained she had bought it from a co-worker who had since then quit.

After that both mama and our neighbor started trying out different recipes for this fabulous drink. Several years and many recipes later they both fell in love with this recipe.
Which is made using easy to get American ingredients (nice for me since this is very popular in Sweden, Russia ect) the first couple of recipes they tried had harder to get ingrediants.

When its almost done but not mixed it looks like this!

When its all mixed up it looks like this!

Then add around 2 tbls to a large cup of hot water.

Stir and enjoy!


Wassil or Russian Tea Recipe

Mix together in a large container

2 cups Tang

1 1/2 cups Sugar

3/4 cups Instant Tea

1 pkg Jello (any flavor) I prefer the new tropical fusion however orange or lemon work well too)

3 Tbls Lemonade drink mix

2 tsp Cinnamon (ground)

1 tsp Allspice (ground)

1 tsp Cloves (ground up - can use fresh just grind your self I personally have a an electric coffee grinder just for grinding spices!)

Make sure to have a tight lid, as this should last you a full winter, even if you share with a friend!

Saturday, September 4, 2010

Hot Dogs, Peas and Rice

Now this gem my parents found thirty some odd years ago in a starving student recipe book.

Total cooking time 20 min total prep time 5 min

Hot Dogs, Peas and Rice

1 pkg Hot Dogs
1 1/2 C. uncooked Rice
1/2 - 3/4 C. Peas
1/4 C. Butter (separated)
salt to taste
pepper to taste

Cut up hot dogs into bite size pieces cook with peas. (This is a personal preference they can be cooked separately.)
After the water is warm remove one cup and add to rice along with 1 Tbls. butter. cook rice according to directions. Add more water to hot dogs and peas if needed. Bring to a boil then lower the heat so they will be done cooking at the same time as the rice.
Drain Hot dogs and Peas add to a large bowl with the remaining butter. Add in the rice, mix and serve. Adding salt and pepper to individual taste.

Also as we needed to cook this often when we were really on a shoestring budget, we added in other spices to change the flavor. Our favorites were Adobo, Seasonal, and Lemon Pepper.

Coconut Cocoa and more

I have to tell you this is an amazing tea! It has a rich yet smooth flavor that doesn't fade or loose its attractiveness as the cup cools.
Naturally caffeine free, this is a great diet help especially during the holidays! You know when your co-worker loads the large candy bowl with tempting treats that fill the air beckoning to you. Instead of giving in, make a cup of Tea!

This is another hidden gem that I picked up at IKEA. If you have an IKEA near you I would highly recommend you run there and by this!
1. Its full of amazing easy to cook healthy meals
2. Its only 3.00!
3. It's being phased out once your store is sold out - its gone!

I will be adding recipes from this book later on, they really are great and each recipe comes with a color photo - something I love!

Labor Day Treats

I found a post on the web titled "A full Labor day picnic in five fifteen minute dishes." They were just too good to pass up. So I am trying four out of the five as my BFF is allergic to tomatoes and its my belief that they will be a hit!

This blog is mainly my virtual cookbook, in case of fire, flood or other damage this will be where I keep a stored record of my favorite dishes. Not to mention the odd, "Oh that looks really yummy!" Treasure that I find online and want to keep a copy of until they have been tried. I will then review and add into the Yes! or the No! Categories that will be made later.

First up on the list for today minus the yummy photos is!

BBQ Chicken Sandwiches

Active time: 10 minutes | Total: 10 minutes

1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
1 leaf romaine lettuce

Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.
Makes 1 serving.

Per serving: 323 calories; 8 g fat (1 g sat, 2 g mono); 62 mg cholesterol; 38 g carbohydrate; 26 g protein; 4 g fiber; 729 mg sodium; 456 potassium.
Nutrition bonus: Vitamin A (100% daily value), Selenium (56% dv).

Active time: 15-25 minutes | Total: 15-25 minutes | To make ahead: Cover and chill for up to 2 days.

Broccoli Slaw

4 slices turkey bacon
1 12- to 16-ounce bag shredded broccoli slaw or 1 large bunch broccoli (about 1 1/2 pounds)
1/4 cup low-fat or nonfat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped
1/2 cup finely diced red onion (1/2 medium)

1. Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
2. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
3. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.

Makes 8 servings, 3/4 cup each.

Per serving: 80 calories; 4 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 9 g carbohydrate; 3 g protein; 3 g fiber; 297 mg sodium; 181 mg potassium.
Nutrition bonus: Vitamin C (70% daily value).

Strawberry - Raspberry Sundae

Active time: 10 minutes | Total: 10 minutes

1 cup strawberries, plus more for garnish
1/2 cup raspberries, plus more for garnish
2 tablespoons sugar
1/2 teaspoon lemon juice
2 cups nonfat vanilla frozen yogurt

Puree strawberries and raspberries with sugar and lemon juice in a blender. Serve over frozen yogurt and top with sliced strawberries and raspberries, if desired.

Makes 4 servings.

Per serving: 130 calories; 0 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 28 g carbohydrate; 5 g protein; 2 g fiber; 65 mg sodium; 293 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Calcium (20% dv).

Cherry-Mint Spritzer

Active time: 10 minutes | Total: 10 minutes

1 cup pitted fresh or frozen (thawed) cherries
1/4 cup fresh mint leaves, plus 4 sprigs for garnish
8 teaspoons sugar
1/4 cup lime juice
3 cups cherry-flavored seltzer

Divide cherries, mint leaves and sugar among 4 glasses. Mash everything together with the back of a wooden spoon. Stir in lime juice. Fill glasses with ice and top with seltzer. Garnish with mint sprigs.

Makes 4 servings.

Per serving: 63 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 16 g carbohydrate; 1 g protein; 1 g fiber; 2 mg sodium; 130 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).

Also just for fun check out the 10 tricks for improving your memory!