Fast, Quick, and Lite Alfredo Sauce

Who doesn’t crave for one of those creamy spaghetti sauce every once in a while? Well, I do. Once in a while, I miss eating creamy pasta sauce. But the thing is creamy pasta sauce is packed with calories and fat. So, I changed the heavy cream to cream cheese and milk. It worked well, but since it is lower fat and calories, you just have to add some seasonings to achieve the taste of alfredo sauce you want. I added garlic powder and onion powder. The result, tastes good!! Experiment with your seasonings, you might be surprised with the taste you come out with. Also, let me know if you have better seasonings! This recipe is just one of my efforts to eat less calories and fat… so, please do share!

1/2 cup butter
1 (8 ounce) package fat- free cream cheese
2 tsp garlic powder
2 tsp onion powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.



Broke Da Mouth Chicken Katsu

I’ve finally found my favorite recipe for chicken katsu. Again, forgot where I got it from. I think it was “Ono Kind Grind”. Anyway, each time I tried to find a recipe, I’ve always came across the “true” Japanese recipe. Hmm.. not really what I wanted anyway. I wanted to find the recipe with local Hawaiian flavor in it.

Of course, I could not wait to try the recipe! So, recently, I made the chicken katsu, and I served it over thick Japanese curry, just like what we used to have in Curry House Restaurant in Hawaii. We used to order Chicken Katsu Curry with cheese. I know it sounds weird… but with the cheddar cheese on top, the combination of the flavor just burst!!! Trust me.. it tastes soooo good!!

Anyway, you don’t have to serve it over curry like I did, but instead you can make a sauce that is usually go together when you order Chicken Katsu at Japanese restaurant. I have two kind of recipes below. One with the local Hawaiian flavor (L & L style- my favorite!), and one is typical Japanese recipe.

Happy Trying!.
Ps. You can use the same exact ingredients and methods with pork, and make it a tonkatsu dish! Enjoy!!

2 Boneless & skinless chicken
2 Eggs
1/2 pkg Panko (Japanese Bread Crumbs)
1 1/2 cup flour
Garlic powder
Salt/Pepper to taste
1/4 C Water
Cooking oil

Prepare three separate dishes or bowls.

In the first bowl you will mix: Flour, garlic powder, salt and pepper to taste (don’t be cheap).
In the second dish: Scramble up the eggs, water, and more garlic powder.
In the third dish you will mix: Panko and even more garlic powder.

Heat the oil in a frying pan. Cut the chicken into long strips (This will help to speed up the cooking time).

First dip the chicken into the egg batter mix. Then, into the flour mix. Next back into the egg batter. And finally into the Panko mix before putting the chicken strips in the hot oil. Make sure all sides are coated well. Deep fry until golden brown.

Serve with rice or udon noodles. Broke Da Mouth!
Ps. If you want, you can also serve it with sauce. Recipe is below.

Surprisingly Good Blueberry Coffee Cake

I attempted to bake again… my motivation was blueberries! I have been trying to find ways to eat them without making them into juice.  While scrambling for dessert and breakfast ideas (I love sweet breakfast meal!), I decided to make a coffee cake. It came out pretty good, but I think what to watch for is not to over mix the dough. This recipe was a hit, especially with the crumble that the cake has in the bottom… yumm, cinnamon and sugar.. perfect combination!

1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners’ sugar for dusting

Heat oven to 350 F. Coat a Bundt pan well with cooking spray.

Make the topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.

For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.

Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with the topping.

Bake at 350 F for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners’ sugar.


Published in: on October 11, 2010 at 10:04 AM  Comments (1)  
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