Pasta with Chicken Cheesesteak

Preparation Time: 10 minutes Cooking Time: 20 minutes Overall Time: 30 minutes Yield: 4

A fast and simple pasta dish packed with the flavors of chicken cheesesteak sandwiches!

ingredients

• 8 ounces pasta (gluten-free if needed)
• 1 tablespoon oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into strips
• 1 teaspoon (smoked) paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon oregano (or Italian seasoning (link))
• 1/2 teaspoon cayenne (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, chopped
• 1 bell pepper, chopped
• 1/2 cup chicken broth (link) (or water)
• 1 tablespoon soy sauce (optional) (use gluten-free or tamari for gluten-free)
• 1 tablespoon Worcestershire sauce (optional) (choose gluten-free for gluten-free)
• 1 tablespoon hot sauce (like Frank’s RedHot)
• 1 tablespoon Montreal steak seasoning (link) (or adjust salt and pepper to taste)
• 1/2 cup cheese whiz (optional)
• 4 slices provolone cheese

instructions

1. Begin cooking the pasta according to the package instructions.
2. In the meantime, heat the oil in a large skillet over medium-high heat, then add the chicken, seasoned with paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper, and cook for 5 minutes.
3. Add the onion and bell pepper, cooking until just tender, about 5 minutes.
4. Incorporate the broth, soy sauce, Worcestershire sauce, hot sauce, and seasoning, bringing to a boil; then reduce heat and let simmer for a few minutes.
5. Turn off the heat, stir in the cheeses, allowing them to melt into the sauce.
6. Combine the pasta, adding some of the reserved pasta water for desired sauce consistency, and enjoy!

Alternative: Use ground chicken.
Alternative: Stir in 1 cup heavy/whipping cream, along with the cheeses.
Alternative: Introduce 4 ounces cream cheese to blend in with the cheeses to melt into the sauce.
Alternative: Incorporate 1 cup shredded mozzarella cheese along with the cheeses for melting into the sauce.
Alternative: Mix in 1/4 cup grated parmesan cheese, along

# Promised to Be Among the Finest Japanese Cheesecakes in Tokyo: Mr. Cheesecake

If you’ve had the opportunity to visit Japan, you’d observe that if there is one thing for which people will queue up, it’s delicious food. Whether it’s chewy udon noodles, airy shokupan, or crunchy gyoza, if it’s good, expect a line. We’ve stood in numerous lines across Tokyo, and the results were nearly always phenomenal.

## The Finest Japanese Cheesecake

Mr. Cheesecake is considered Tokyo’s most sought-after and exclusive cheesecake. Ironically, there are no queues, but that’s simply because they don’t operate a physical storefront. The rich rectangular cheesecakes are available for purchase online only two days a week, and they disappear in minutes. Enthusiastic food lovers in Japan have dubbed it the phantom cheesecake. Even if you happen to be one of the fortunate individuals who successfully order a cheesecake, you aren’t able to select the delivery date or time.


Chef Koji Tamura is the mastermind behind Mr. Cheesecake. His cheesecakes are crafted from a sumptuous blend of cream cheese, sour cream, heavy cream, yogurt, tonka beans (a highly fragrant bean that imparts warming flavors of vanilla, cherry, almond, and cinnamon), white chocolate, vanilla beans, and lemon. The outcome is a remarkably creamy yet airy cheesecake that echoes Basque cheesecake, but is significantly more delicate. Tamura suggests savoring it in three different ways: frozen, directly from the refrigerator, and at room temperature. The various temperatures influence the flavor and texture.

Regrettably, we never had the opportunity to order a Mr. Cheesecake while in Tokyo, but fortunately, chef Tamura made an official recipe available online. While the recipe involves various steps, it is quite straightforward to execute. The outcome is delectable: extremely creamy, incredibly rich, subtly sweet, and tangy cheesecake.


I prepared the cheesecake twice, once in a standard loaf pan and once in a mini pan. I didn’t quite achieve the height I desired in either the regular or mini loaf pan, leading me to believe they likely utilize a Japanese standard size. Nevertheless, I adore this cheesecake. I froze some to conduct three comparative taste tests.

## What Makes This Cheesecake So Irresistible?

The cheesecake that was frozen from the fridge possessed a firm, frozen custardy texture with the lemon flavor distinctly prominent. From the refrigerator, the cheesecake exhibited that timeless melt-in-your-mouth feeling, with a subtle hint of vanilla and a perfect balance of sweetness. My favorite was at room temperature, featuring a melty, almost creamy core that was velvety and soft, reminiscent of crème brûlée but cheesecake-like and slightly firmer.

## How to Create Mr. Cheesecake

1. **Cream.** Mix the cream cheese and sugar over a double boiler until fully blended.
2. **Melt.** Warm the cream with the chocolate until the chocolate has completely melted.
3. **Mix.** Unite the cream cheese mixture with the chocolate cream mixture.
4. **Prepare the batter.** In a different bowl, blend the sour cream, yogurt, egg yolks, and vanilla. Incorporate the cornstarch until the mixture is smooth.
5. **Combine.** Stir everything together well.
6. **Bake.** Pour the batter into a lined baking pan and bake in a water bath. Allow it to cool completely and enjoy!

Wishing you the chance to sample this cheesecake! It’s the simplest and most straightforward way to experience a taste of Tokyo right now.

**Note:** I omitted the tonka beans as they are quite difficult to source, but if you opt to include them and have access, you’ll need 1/2 a tonka bean, grated. It should be added to the white chocolate mixture.

**Tip:** I found the lemon a bit too pronounced, so during the preparation of the second mini cheesecake, I left it out and enjoyed it even more.

## The Finest Japanese Cheesecake Recipe

### Serves: 8

### Ingredients

– 200 grams cream cheese (at room temperature, about 3/4 cups)
– 100 grams sugar (about 1/2 cup)
– 100 grams cream (about 6 tbsp)
– 50 grams white chocolate (about 1/3 cup)
– 180 grams sour cream (about 3/4 cup)
– 50 grams Greek yogurt (about 1/4 cup)
– 2 egg yolks (at room temperature)
– 9 grams lemon juice (about 2 tsp)

## Homemade Applesauce: A Simple Autumn Treat

Homemade applesauce is a beloved recipe for making the most of fresh autumn apples. This scrumptious dish consists of a simple mix of apples, sugar, and cinnamon, embodying the spirit of fall in every spoonful.

### Key Advantages of Homemade Applesauce

– **Few Ingredients**: It requires just **3 ingredients** plus a dash of water.
– **All Types of Apples**: You may use **any type of apples** on hand.
– **Adjustable Flavor**: It’s **wholesome and tasty**, enabling you to modify the sugar and spice according to your taste.
– **Freezable**: This recipe **freezes beautifully**, making it an easy snack or dessert, especially when served warm with ice cream.

### Ideal Apples to Use

Nearly any apple variety is suitable for homemade applesauce. Think about blending various kinds like Granny Smith, Gala, Golden Delicious, Honeycrisp, Jonagold, or Fujis. Sweeter apples will create a sweeter sauce, while tart apples like Granny Smith offer a tangier taste. Modify the sugar based on the sweetness of your apples for an ideal balance.

### Steps for Making Applesauce

1. **Prepare the Apples**: Peel, core, and dice the apples.
2. **Cook the Mixture**: Combine the apples with cinnamon, water, and sugar in a saucepan. Cook over medium heat, stirring from time to time.
3. **Mash or Blend**: Once the apples are soft, mash them with a masher for a chunky consistency or blend until smooth.

Serve your applesauce as a dessert with yogurt, atop vanilla ice cream, or as a side with savory dishes like pork chops.

### Variations to Explore

– Replace water with your favorite juice or apple cider for enhanced flavor.
– Boost with additional spices like pumpkin pie spice or a dash of nutmeg.
– Use a sweetener of your choice instead of sugar, adjusting to your preference.
– For convenience, prepare the applesauce in a slow cooker on low for around 3 hours.

### Storing Leftovers

Homemade applesauce can be kept in the refrigerator for up to one week. For extended storage, freeze it in small containers or freezer bags, ideally in one-cup portions, for up to four months.

### Final Thoughts

Homemade applesauce is not only a delightful way to relish autumn apples but also a multipurpose ingredient that can be included in various meals. Whether you savor it as a snack, dessert, or accompaniment, this easy recipe is sure to become a staple in your kitchen.

A hot tip that sizzles.
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