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Letting the juices of life (or food) drip from my chin!

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Kung Pao Chicken Zoodles for 2

IMG_0076Pinterest is one of those sites that can suck you in and suddenly you have found that hours have passed.  I found this recipe at skinnytaste. I did not have the hoisin sauce that the recipe called for and used the same amount of oyster sauce in its place.  It was still very good.  I will be making this again.  I am trying to curb how much pasta I eat and the spiralized zucchini give me the satisfaction of having “noodles” without the guilt!  My 12 year old son also enjoyed it, though he thought it was a little spicy.

Kung Pao Chicken Zoodles for 2

adapted from


  • 2 medium zucchini, washed, trimmed of the edges and spiralized (cut into 6 inch strips to make it easier to eat)
  • 1 tsp grapeseed oil (or canola)
  • 6 oz boneless skinless chicken breast halves, trimmed of fat and cut into 1/4 inch pieces
  • freshly ground pepper and sea salt (to season the chicken)
  • 1 tsp sesame oil
  • 1/2 red bell pepper, diced
  • 1 tsp freshly ground ginger
  • 1/2 cup roasted dry peanuts
  • 2 Tbsp thinly sliced scallions

For the sauce:

  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp balsamic vinegar
  • 1 tsp hoisin sauce (or oyster sauce)
  • 2 1/2 Tbsp water
  • 1/2 – 1 Tbsp Sambal Oelek Red chili paste
  • 2 tsp sugar
  • 2 tsp cornstarch


Spiralize the zucchini into noodles following the directions on the spiralizer.

Season the diced chicken with salt and pepper.  Heat a pan over medium high heat and add 1 tsp of grapeseed or canola oil. Cook the chicken stirring from time to time, until it is cooked through.  Remove the chicken to a bowl.

Combine the sauce ingredients together and stir to combine.

Add the sesame oil to the pan, reduce heat to medium, and add the garlic and ginger and cook for 30 seconds until fragrant. Add the bell peppers and cook for two more minutes. Next, add the zucchini noodles and saute for 2 minutes longer.  Add the sauce to the zucchini and toss to coat.  Add the chicken back into the stir fry.  Sprinkle with peanuts and scallions and divide into two large bowls.

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Chicken Cordon Blue

I’ve always wanted to make Chicken Cordon Blue from scratch.  I looked in my Mastering French Cooking by Julia Child for the recipe, but much to my surprise it is not in there!  So I turned to another great source for recipes:  allrecipes.  of course I made a few changes to the recipe.  I found it awkward to wrap the chicken breasts around the ham and cheese and skewer them.  I think next time I will even slice a pocket into the breast instead of pounding them thin and prepare them by rolling them in breadcrumbs.  The sauce is delicious- I doubled it from the original (and I used Panko for breading instead of the flour)

Chicken Cordon Blue II adapted from allrecipes

Serves 6
  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 1 egg beaten
  • 1 1/2 cups panko breadcrumbs (Japanese Style Breadcrumbs)
  • 3 Tablespoons butter
  • 3 Tablespoons vegetable oil
  • 1 cup dry white wine
  • 1 teaspoon paprika
  • 2 teaspoon chicken bouillon granules
  • 2 tablespoon cornstarch
  • 2 cups heavy whipping cream


  1. Pound chicken breasts thin (placing them in a ziplock bag so the juices do not splatter the kitchen). Place a piece of Swiss cheese (folded into smaller strips to fit) between two slices of ham slices and fold over the cheese to seal in.  Wrap each breast around the ham and cheese “packet” . Fold the edges of the chicken over the filling, and secure with toothpicks. Dip the rolled and secured chicken breasts first in beaten egg and then coat in Panko (or other bread crumbs) to coat the chicken pieces.
  2. Heat the butter and oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides about 10 minutes. Remove browned chicken and put in a baking dish.  Cover with foil and place in  325F oven.  Add the wine and bouillon and paprika to the pan.  Mix the cornstarch with the cream and slowly add to the skillet, whisking constantly.  Pour the gravy over the chicken breasts in the oven and continue cooking for 20-25 minutes until the chicken runs clear.
  3. Remove the toothpicks.  Serve with gravy.This dish pairs nicely with steamed broccoli.

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Cajun Chicken Club Sandwiches

Here is another favorite recipe using the Konriko brand Creole Seasoning. (See post about Konriko Creole Seasoning under Products).  Sorry I don’t have any pictures of it, but it is a snap to make and assemble.  I got the original recipe from the Taste of Home sister magazine: Quick Cooking.  I’ve made some changes to suit our personal taste.  My kids love this one too and I do lighten the seasoning on their chicken — sprinkle to taste.  It would be a great sandwich for a picnic in the park too!

Cajun Chicken Club Sandwich
Serves 4


  • 4-8 Chicken breast tenders, boneless skinless
  • 1/2 tsp Cajun Seasoning — to 1 tsp (Konriko Brand Creole Seasoning is great!)
  • 1 Tbsp vegetable oil
  • 4 slices Swiss Cheese
  • 1/4 cup Creamy Parmesan Dressing (I like Marie’s brand Ceasar Dressing)
  • 4  French rolls, split and toasted
  • 8 slices Tomato
  • 8 slices Bacon, cooked crisp

Flatten the chicken to 3/8 inch thickness; sprinkle with Cajun/Creole seasoning.  In a skillet, cook chicken in oil for 5 minutes on each side, or until juices run clear.  Place cheese over chicken.  Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.
Spread dressing on toasted bread halves.  Layer bottom halves with two slices of tomato each.  Then place chicken on top, followed by crisp bacon; replace tops and enjoy.

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Cajun Chicken Pasta

This recipe is both easy to prepare and easy to eat! My husband and I love the balance of spices.  I think it is well worth buying the Konriko brand Creole Seasoning to make this dish.  I posted information about it on my previous entry.  It used to be available in the grocery stores, but lately I can only find them online.

The recipe calls for linguine pasta, but any pasta will do.  We find the Penne pasta to be the easiest to pick up and eat and Barrilla’s penne has ridges so the sauce stick to it a bit and it quite good.  I found this recipe in an old Taste of Home Magazine.  They had a column called “I wish I had that Recipe” that featured a recipe of a restaurant.  It truly is a favorite of ours.  I hope you enjoy it too.

Cajun Chicken Pasta – Taste of Home Magazine
Serves 2


  • 2 large Chicken Breast halves — cut into strips
  • 2 tsp. Cajun or Creole Seasoning (Konriko brand Creole seasoning is wonderful)
  • 2 Tbsp. Butter
  • 8 slices Green Pepper
  • 8 slices Red Bell Pepper
  • 4 large Mushrooms  — sliced
  • 1 green Onion, sliced
  • 1 cup Heavy Whipping Cream
  • 1/4 tsp. dried Basil
  • 1/4 tsp. Lemon Pepper
  • 1/4 tsp. Salt
  • 1/8 tsp. Pepper
  • 4 ounces Linguine — cooked and drained (or other pasta)
  • 1/4 cup grated Parmesan cheese

Place chicken strips and Cajun/Creole seasoning in a bowl or resealable plastic bag; toss or shake to coat.
In a large skillet over medium heat; saute chicken in butter until almost tender about 5-7 minutes.  Add peppers, mushrooms and green onion; cook and stir for 2-3 minutes.  Reduce heat.  Add cream and seasonings; heat through.  Add linguine and toss, heating through.  Sprinkle with Parmesan cheese.  Enjoy (I usually double the recipe and have left overs).  This recipe serves two, but you may increase it to the size of your family.

I usually prepare a separate batch of chicken without Creole seasoning for my kids who do not like spicy foods too much, but every family is different.

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Lemon Chicken

One of the best sites for new recipes in my opinion is Today I made a wonderful Lemon Chicken Recipe (Lemon Chicken II on the site:  I followed the recipe exactly and it turned out wonderfully!  My entire family loved it.

I did use peanut oil to fry the chicken because I had it on hand and it can go to a high temperature without burning.

Here is the recipe:

Lemon Chicken II
Serves 6

3 pounds skinless, boneless chicken breast meat
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon salt

For the Breading:
2 eggs
2 cups vegetable oil
1/4 cup cornstarch
1/2 teaspoon baking powder
For the Sauce:
1/3 cup white sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemon, sliced
2 tablespoons vegetable oil


In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.

In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

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Basil Cream Chicken

Basil Cream Chicken is one of our families favorite recipes. I enjoy making it and everyone, especially my husband enjoys it. It is fairly easy to make too which is nice.

The recipe for this delightful dish is:

Basil Cream Chicken

Serves 6


  • 1/4 cup milk
  • 2 eggs beaten
  • 1/2 cup seasoned bread crumbs ( I like Progresso Italian)
  • 4 chicken breast halves, cut into smaller pieces to ensure it is cooked through)
  • 3 Tablespoons butter
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream (not whipped)
  • 1/4 cup chopped roasted peppers (from jar is great)
  • 1/2- 3/4 cup parmesan cheese, grated (plus extra to serve)
  • 1/4 cup fresh basil, chopped
  • 1/8 teaspoon pepper

Beat eggs and milk together in a bowl. Put seasoned bread crumbs in another bowl.

Dip the chicken pieces first in the egg mixture and then coat in bread crumbs.

Breaded chicken

Melt butter in a large stainless steel saucepan

Melted Butter

Fry the chicken pieces until golden brown turning once over medium high heat, until juices run clear.

Transfer the chicken to a glass dish and keep them warm (I usually have the oven temperature at 275F until the rest of the meal is finished.

Add chicken broth and loosen browned bits from the pan with a whisk.

Add your heavy cream and bring to a boil. Boil for one minute.

Add parmesan cheese

and chopped basil and roasted peppers

Heat just until heated through and season with black pepper.

Transfer the warm chicken breast halves to a platter

Ladle sauce over the chicken.

I serve this with cooked pasta and serve extra basil cream sauce for the pasta and top with additional parmesan cheese. Add a green salad and you have a meal. Add garlic bread and you have a feast!

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