PPB's Good Eats

I will share my favoritest tried and true recipes.  My second favorite thing to do (after write)?  Is cook. 
(you have to scroll down, the recipes are numbered, k?)

#1 - Double Crunch Honey Chicken 
(totally stolen from nlrockrecipes.com)

4  large boneless chicken breasts

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally. *I do both, I filet the chicken then pound the shit outta it - PP
Sift together:

2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper 

NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.  *you WILL make this again, so save this shit, mmmmkay?  I made it the second time 3 days after the first :)  - PP
Make an egg wash by whisking together:

4 eggs
8 tbsp water

Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

Double Crunch Honey Garlic Chicken Breasts
Honey Garlic Sauce

In a medium saucepan add

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soy sauce (low sodium soy sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.  *I add a 1/2 tsp or so of crush red pepper here cause this sauce?  Is really sweet. 

Bananaland notes: This is one of the VERY best chicken recipes I have ever made.  Also, it's easy.  which is way big important.  I go ahead and prep all the stuff for a double batch right from the get-go cause' I can't wait to have it again!  *note - the chicken is pretty spicy but the sweetness of that sauce?  OMG!!  Enjoy :)

#2 - Celebration Cake

1 box yellow cake mix (Butter Pecan Cake mix is also fabulous with this, I promise)
3 Egg whites
1/3 C unsweetened applesauce
1 sm can mandarin oranges with juice

8oz cool whip lite
1 pkg sugar free instant vanilla pudding (dry)
1 sm can crushed pineapple with juice

Preheat oven to 350  Spray a 9x13 pan with cooking spray.  Mix cake mix, egg whites, apple sauce and orange with juice. (I also add some coconut here, cause well, coconut is good, k)  Pour into prepared pan and bake 25-30 minutes.  Cool cake completely (for real, the frosting does not work if it's even the slightest bit warm)

For the frosting: Gently fold together the Cool Whip, dry pudding mix and pineapple with its juice.  Frost cooled cake.  (I sprinkle some coconut on top, cause again, coconut is yummy).  Cake should be kept refrigerated.

Bananaland Notes:  This cake is simple to make and completely delish!  It is one of my very favorite cakes.  It's pretty much foolproof and I have brought it to numerous parties, etc and it's always a hit.  It's light, refreshing and pretty damn light on the calories to boot.  Can't beat that shit with a stick, no?

#3 - Bananaland Chicken Delish

3 cups uncooked brown rice (not minute rice)
2 cups shredded cheese, divided (I like the mozzarella, parmesan, asiago blend)
Sea salt and fresh cracked pepper to taste
1 can (10.5 ounce) cream of chicken soup (I used 98% FF)
1 can (10.5 ounce) cream of onion soup (I used 98% FF)
1/2 cup half and half
1 teaspoon ground sage
2 teaspoons ground thyme
1 teaspoon onion powder
1/2 teaspoons celery seeds
1/4 teaspoon cayenne pepper                                   
1 cup onion, chopped and sautéed 
3 cups chicken borth
2 8oz packages fresh mushrooms
8 tablespoons butter, divided
2 tablespoons oil
8 - 2 lbs chicken breast (I used 5 large breasts cut into 3 pieces each)

Preheat oven to 350 degrees.
 Spray 9 x 13 casserole with cooking spray.
 Melt 4 tablespoons butter and mix with soups, sautéed onion, half and half, and spices; set aside. 
Place uncooked rice in casserole dish, add salt & pepper & top with 1c of the shredded cheese.
 Sauté mushrooms in 4 tablespoons butter and oil 
Reserve 1 c of sauteed mushrooms & place the rest on top of the rice & cheese in the casserole
 Salt and pepper chicken pieces and place on top of mushrooms. 
Add soup mixture over the chicken and rice. 
Add chicken broth.
 Bake uncovered for 2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 cup to keep moist)
 Remove from oven, sprinkle with remaining mushrooms and cheese; return to oven for 15 minutes to allow to melt.

I kid you not.  This is by far one of the BEST things I've put in my mouth (and you know that's a lot). Oh and the recipe serves 8-10   - PP

#4 - No Peek Beef Tips
Recipe totally stolen from http://www.mommyskitchen.net/


2 lb - beef tenderloin tips, stew Meat, chuck roast or chuck eye, cubed (I used stew meat - lazy)
1 - 10.5 oz can cream of mushroom soup (I used 98% FF)
1 – 0.87 packet brown gravy mix
1 - 1.25 packet lipton dry onion soup mix (ummm, yeah, I used the generic)
1 – 4 oz can mushrooms (I used 1 package of fresh WHOLE mushrooms)
1 - cup water or ginger ale soda (I used water, I was out of ginger ale.  Damn)


Add cubed meat to a 9 x 13 inch pan.

In a large bowl mix the remaining ingredients together and pour over the meat.

Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles. (I used rice, cause we like rice, so there)

Princess notes:
  • I would fer sure DOUBLE the recipe
  • I would totally add 2 packages of WHOLE mushrooms (they were the best part)
  • I would add a couple of quartered onions (cause I love them)
Update: I did all of the above....YUMMY AS HELL. 7/18/2013

#5 - Crack-tastic Crackers 

sweetteethgoodies is the website I borrowed this recipe from.  Yum. 

1 – 1 1/4 cup canola oil (you decide how much you want to use)

1 packet Ranch dressing mix

2-3 Tbs. red pepper flakes (I used close to 3…a little warm)

4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)

1) Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.

2) Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers.  Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.

3) Let them cool and store in a big ol’ baggie. Or a few little baggies.  My husband has his bag ready to take to work.

*Princess Note - I like to make a double batch of these (get my saltines at save-a-lot for .99cents) and keep them stored.  I use them for everything.  Topping on homemade mac & cheese, crumble 'em up and use 'em in any recipe that calls for breadcrumbs, they rock with hummus and just by themselves.  Try topping your chili off these babies.  YUM.

#6 - EASY Crockpot chicken & gravy 

recipesquickneasy is where the original recipe was snatched.

2 chicken breasts (I season with poultry seasoning, salt & pepper)
1 can cream of chicken soup (I use 98% FF)
1 envelope of chicken gravy mix
hot steamed rice or mashed potatoes

Combine all ingredients in a crock pot and cook on low for 4-6 hours.  Before serving break the chicken breasts into bite sized pieces. (I kinda shred it up and leave some chunks)  Serve over hot steamed rice or mashed potatoes.

*Princess Note - I always double this recipe & freeze half.  It is totally yummy.  We make chicken gravy bowls.  Layer mashed potatoes, corn, green beans or peas in a bowl.  Then top with chicken & gravy.  Total goodness.  Use potatoes mashed with chicken broth for a lighter version.  Still yummy as hell.  

#7 - Plum Salsa

4 plums (I use 2 red & 2 black, diced)
1/4 c red onion (diced)
1/4 c yellow bell pepper (diced)
Chopped cilantro (to taste, and I say this cause cilantro is strong.  I use 1/4c, you  can start with a tbs and add as needed, it's really cheap at the grocery or grown your own)
1 jalapeno (diced...I leave the seeds & membrane cause' I like shit spicy)
1 tsp rice vinegar (you can find this in any grocery)
1 tsp sunflower oil (if I don't have it, I use canola)

Mix all chopped ingredients (or food processed ingredients), vinegar & oil.  Refrigerate and let sit for a minimum of 2 hours.

*Princess notes*

All this stuff says chopped and all that.  Whatever.  I put it all in the food processor.  This is NOT a sweet salsa.  People who taste it?  Will never know that it's made from plums.  Really.  It is so amazing.  And, easy.  And, healthy.  It doesn't seem like it makes a lot, but it does.  Double it for a party.   As like most salsas, the longer it sits, the better it is.  I prefer it with chips, the potato kind.  I've tried it with everything.  It tastes best with wavy potato chips.  Promise.  The original recipe (a Weight Watchers recipe, btw) was for grilled chicken with plum salsa.  I'm sure that's awesome too.  Also, this salsa is beautiful.  All of the colors of the fruits & veggies are gorgeous.  I would have a picture but we at it all just that fast.  Next time.  

#8 - Quick & Easy Tomato Basil Pasta 

This recipe is all over the internet and try as I might, I cannot find the 'original' post-er.  I looked once, that counts.  However, I changed the recipe to suit my needs (laziness) anyway so there.



16 oz (1 box) linguini pasta – uncooked
1 15oz can diced tomatoes with liquid (I used basil & garlic flavor)
1 large onion, cut in julienne strips
4 cloves garlic, thinly sliced (I used more – like 6 cloves)
½ tsp red pepper flakes (I used more here too…me likey spicy)
2 tsp dried oregano
2 large sprigs fresh basil, chopped
4.5c vegetable broth (I used 1 box of veggie broth which is 4c)
2 tbsp extra virgin olive oil
**parmesan cheese for garnish – I used fresh sliced…YUM**


Place pasta, tomatoes, onion, garlic, basil in a large stock pot.  Pour in vegetable broth.  Add oregano and red pepper flakes.  Drizzle oil over the top.

Cover pot and bring to a boil.  Reduce to low and simmer, covered, for approximately 10 minutes.  Stir every few minutes.

Princess notes – This recipe was fabulous as is.  Simple and inexpensive.  Also, it makes a shit-ton.  I would like to try it adding spinach and mushrooms and you could add any other veggies you might like.  Also, would be awesome with shrimp or scallops or sausage or even some thinly sliced chicken breast if you really miss the whole ‘meat’ thing.  

#9 - Breakfast Deliciousness 
Sopapilla Cheesecake
Recipe from My Yellow Umbrella

-2 cans pillsbury butter crescent rolls (buy the seamless version if you can find them!)
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Preheat oven to 350 degrees. If you are using a glass pan, adjust the temperature to 325 degrees. Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan.  If you aren't using the seamless crescents, be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.

***Princess Notes - FANFUCKINGTASTIC, The End.***
#10 - Mexican Breakfast Casserole
Recipe found on Key Ingredient - submitted by Leona

3oz. uncooked chorizo (the SAB doesn't like chorizo so I used the Hot Jimmy Dean Sausage)
6oz. ground turkey
1medium onion, chopped
½red bell pepper, chopped
½green bell pepper, chopped
1tbsp. minced garlic
1cup baby spinach
4slices whole wheat bread, cubed
cup skim milk
½tsp. ground mustard
½tsp. salt
Freshly ground black pepper, to taste
½cup grated reduced-fat swiss cheese
½cup grated reduced-fat extra sharp cheddar cheese
½cup grated reduced-fat jalapeno cheddar cheese


Preheat oven to 350 degrees. Spray a 9" by 13" baking pan with nonstick cooking spray. Place the bread cubes in a single layer in the bottom of the pan. Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside. In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and saute until tender. Add garlic and saute a minute more and then add spinach and cook just until spinach wilts. Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses. Repeat the layers once more until all ingredients have been used. Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top. Enjoy!

Princess Notes - This was really, really, really good.  The SAB only got to eat one piece each prior to it falling out of the refrigerator and the pan shattering into a million pieces.  We WILL be making it again.  SOON.

#11 Cochito - Puerto Rican eggnog


1C Puerto Rican rum (light, dark, whatever & 1c is a suggestion)
2 egg yolks
1 can sweetened condensed milk
2C fresh coconut milk OR 1 15oz can coconut milk
Pinch of salt
1tsp pure vanilla extract
1/4 tsp ground cinnamon

Cinnamon sticks

Pour all ingredients (except cinnamon sticks) in blender and blend for 3 minutes til frothy.  Serve chilled, over ice, in coffee, on ALL THE THINGS.

What I do - Pour all ingredients into a recycled bottle (what do you think I do with all those empty vodka bottles?), add a few cinnamon sticks and refrigerate for at least 24 hours.  The longer it sits in the fridge?  The much more better it becomes. 

Note - I made three (5th size) batches of Cochito from one 5th size bottle of rum.


Amanda said...

All right, I'm totally trying this tonight! Think I'll use some coconut oil though for frying, I think it'll add a nice taste to it.

Amanda said...

K, just made this for dinner tonight. Really good, thanks again. Sauce was amazing, like you said. But, is it really supposed to be 2 tbsp of oil for the sauce, mine was super oily and didn't really mix well, just had a layer of oil on the top... :/ did I do something wrong?

Precious Princess of Banananland said...

Hmmmmmm, I'm not a measurer so to speak, LOL. Try it again and use a lil less, cause my sauce wasn't oily at all. We had extra sauce (cause the stupid kids didn't eat it) so we put it on everything, LOL. Glad you liked it and thanks for the feedback. Next time I make it, I'll pay more attention to the sauce and let you know!