Jaymers' profile page
Recipes
Pad Thai w/Shrimp
By Jaymers
1. Roast the peanuts at 350 for ten minutes, stirring twice
- 8 ounces uncooked flat rice noodles (pad Thai noodles)
- 2 tablespoons dark brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Sriracha or chili garlic sauce
- 3 tablespoons canola oil
- 1 cup (2-inch) green onion pieces
- 8 ounces peeled and deveined large shrimp
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts
- 1/4 cup chopped unsalted peanuts
- 3 tablespoons thinly sliced fresh basil
Gingered Pepper Steak
By Jaymers
A restaurant tasting dish with beautiful color
- 1/3 C soy sauce
- 2 tbsp cider vinegar
- 1 tbsp sugar
- 3/4 tsp ginger
- 1 tbsp cornstarch
- 1 lb flank steak cut into thin strips
- 1 green pepper, julienned
- 1 red pepper, julienned
- 1 tsp canola oil
Smothered Chicken with Mushroom Gravy
By Jaymers
1. Season both sides of the chicken with salt and pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- Salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 shallot, minced (or 1/4 cup finely minced yellow or white onion)
- 8 ounces white button or baby bella mushrooms, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 clove garlic, finely minced
- 3 tablespoons flour
- 1 1/2 cups low-sodium chicken or beef broth
- 1/2 cup milk, half-and-half or cream
- Salt and pepper to taste
Chicken Satay
By Jaymers
1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, sugar, curry powder, garlic and hot sauce
- 2 tablespoons smooth peanut butter
- 7 tablespoons soy sauce
- 7 tablespoons lemon or lime juice
- 1 tablespoon dark brown soft sugar
- 2 tablespoons curry powder
- 2 cloves garlic, chopped
- 1 teaspoon hot sauce, such as Tabasco
- 6 skinless, boneless chicken breast fillets – diced
Southwestern Salad
By Jaymers
Combine all ingredients above and serve with chipoltle ranch dressing
- 1 head lettuce, chopped
- 10 oz canned black beans
- 10 oz canned corn
- 1 tomato cut into chunks
- 1 avocado cut into chunks
- 2 chicken breasts (simmered in tortilla soup and shred)
North African-Style Chicken
By Jaymers
1. In a small bowl, combine the cinnamon, cloves and cayenne pepper
- 2 - 2 chicken breast cut into small pieces
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper
- 1 TB. olive oil
- 1/4 C orange juice
- 1/4 C golden raisins
- 1 tbsp red wine
Som Tam (Green Papaya Salad)
By Jaymers
1. In a small mixing bowl, whisk the lime juice and brown sugar together for 1 minute
- 1/4 C fresh lime juice
- 1/4 C lightly packed light brown sugar
- 1/4 C fish sauce
- 2 tbsp Sriracha sauce
- 1 firm, large green papaya, peeled
- 1 medium carrot, shredded
- 1 bunch green onions, trimmed and sliced
- 1 large tomato, seeded and sliced thin
- 1/2 C chopped peanuts
Firecracker Beef on Rice Noodle Salad
By Jaymers
1. Mix together the beef marinade and refrigerate marinated beef for one hour
- Spicy Firecracker Beef Marinade:
- 1 tsp of soy sauce
- 2 tbsp of rice vinegar
- 2 tbsp of chili garlic sauce (you'll find that in the Asian section)
- 1/2 tsp of 5-spice
- 1/2 tsp of ginger puree or grated ginger
- 3 garlic cloves, roughly chopped
- some black pepper to taste
- 1 tbsp of vegetable oil
- Rice Noodle Salad:
- 8 oz rice noodles
- 2 tbsp fish sauce
- 4 tbsp of rice vinegar
- 2 tbsp of vegetable oil
- 1/3 C shredded carrot
- 1/4 C chopped peanuts
- 1/2 C chopped cilantro
Chicken Curry
By Jaymers
A delicious Indian curry treat
- Oil
- 1/2 tsp green cardaman
- 1 red onion (chopped)
- 1 1/2 tbsp ground ginger
- 1 1/2 tbsp ground garlic
- 1 lb chicken breast or thighs (cut up into chunks)
- 1/2 tsp red chili powder
- 1 tsp tumeric
- salt
- 14 oz tomato paste
- water
- 1/2 tsp garam masala
- green chilis (chopped) *if desired
- fresh ginger (chopped)
- fresh cilantro (for garnish)