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Recipes
Stir-Fried Chicken & Asparagus
By Jaymers
1. Heat 2 tbsp chicken broth in a skillet and stir fry the onion for 2 minutes over medium high heat, stirring occa...
- 1 medium onion cut into chunks
- 1 bunch asparagus cut into 1 inch lenght pieces
- 2 tbsp chicken broth
- 1 tbsp ginger
- 1 large boneless chicken breast cut into 1 inch pieces (or more if you want more chicken)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- red pepper
Cashew Chicken
By Jaymers
In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat
- 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
- 1 1/2 Tbsp cornstarch, divided
- 1 1/2 Tbsp + 1 tsp vegetable oil
- Salt and white or black pepper
- 1/3 cup low-sodium chicken broth
- 3 Tbsp hoisin sauce
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 3 green onions, chopped, whites and greens divided
- 4 cloves garlic, minced
- 2 tsp finely grated, peeled fresh ginger
- 2/3 cup lightly salted cashews
- Red pepper flakes, to taste (optional)
Baby Bok Choy with Mushrooms
By Jaymers
1) Wash the bok choy a few times thoroughly
- 12 oz Baby bok choy
- 1 tbsp garlic, minced
- 8 oz oyster mushrooms
- 1 1/2 tbsp soy sauce
- 1 tsp Sugar
- 1 tbsp Oyster sauce
- 1/2 tbsp Cooking wine
- 1 tsp Sesame oil
- 3 tbsp Water
- 1 tsp Corn starch, dissolved in 2tsp of water
Matt's HOT Salsa
By Jaymers
1. Skin and chop tomato to your liking with a food processor or knife 2
- 1 28 oz. can of Diced tomato or 4 fresh tomatoes
- 1 baseball size onion
- 8 jalapenos
- 1 green/red pepper
- 6 banana peppers
- 1/2 cup white vinegar
- 1 tbl spoon sugar
- 1 tbl spoon salt (add to your taste)
- 1/2 tbl spoon garlic powder
- 1 cup water
Butternut Squash Risotto
By Jaymers
1. Heat broth in medium sized saucepan and keep warm over low heat
- 6-8 cups chicken broth
- 5 tbsp unsalted butter, divided into 4 tbsp and 1 tbsp
- 1 small onion, finely chopped
- 2 cups butternut squash, peeled, and finely diced
- 2 cups arborio rice
- 1 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 2 tbsp chopped chives
- Salt
Mushroom & Barley Bake
By Jaymers
This healthy and delicious Mushroom & Barley Bake side dish is always a hit with family and friends
- 3 tablespoons butter
- 4 cloves garlic, minced
- 24 ounces cremini or baby bella mushrooms, thinly sliced
- 1 1/2 cups pearled barley
- 3 cups low sodium vegetable broth
- 2 vidalia onions, thinly sliced
- Fresh rosemary and thyme, to taste (about 1 tablespoon chopped)
- Scallions, as desired
Eggplant Parmigiana
By Jaymers
1. Cut an eggplant into 1/4 inch slices
- eggplant
- fresh tomato sauce
- basil
- grated parmigiana
- provolone
- prosciutto
Peruvian-style chicken with sweet onions
By Jaymers
A zesty chicken dish with a colorful presentation
- 1 1/2 tsp canola oil
- 1 1/2 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 1/2 tsp sea salt
- 1 1/4 tsp ground black pepper
- 5 cloves garlic, finely chopped
- 2 1/2 tbsp white wine vinegar
- 2 large sweet onions, thickly sliced
- 1 chicken, cut into 10 serving pieces
- 2 red or yellow bell peppers, chunked
- 1 lemon, sliced
Broccoli With Garlic Sauce
By Jaymers
1. Combine garlic, water, soy sauce, fish sauce,sesame oil, sugar and cornstarch in a bowl & set aside
- 4 cups broccoli florets
- 3 garlic cloves, minced
- 1/3 - 1/2 C water
- 2 tbsp low sodium soy sauce
- 1 tbsp fish sauce sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/2 tsp sugar
Chicken with Sun Dried Tomato Cream Sauce
By Jaymers
Preheat oven to 400 degrees F
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or more, to taste
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup julienned sun dried tomatoes in olive oil, drained
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup basil leaves, chiffonade