Tag archive for "soy vay"

Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

kosher chicken recipes, kosher recipes

Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

1 Comment 19 February 2014

Dear Hostesses,

As most of our best kosher recipes slide out of the steamy oven just before candles are lighting on a Friday evening, the LAST thing that a Jewish Hostess is thinking about is, “Wait! let me just snap a picture!”  The truth is, what’s on MY mind is, “How can I lay down and escape for a couple of minutes before my husband comes home from shul?”

So ladies, here I present the Friday morning pics. The ones that I took hours before the Friday afternoon rush of, “OMG the kids are home from school and my potatoes are not even CHOPPED yet!!!!!”

Lately I’ve been avoiding  red meat roasts for all of the high cholesterol heart rescuing reasons that you must have read about. This is an organic chicken roast that many butchers offer without the bone, and pre-tied with twine, so that when it’s time to slice, the roast really looks like a roast, and not just like a sliced whole chicken. I like to use the Soy Vay brand marinades because they don’t have the extra preservatives, yet they marinate my roasts to yummy Shabbat perfection. I prepared 2 chicken roasts and froze one so that I could just defrost, warm,  and serve with brown rice for the next Shabbat. And if I feel like it, MAYBE I will have time to run out and get a last minute manicure too. Enjoy!

This is my recipe for:

 Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

Honey Mustard Hoisin Friday Night Chicken Roast Marinated with Potatoes

Honey Mustard Hoisin  Friday Night Chicken Roast Marinated with Potatoes

Ingredients

  • 1 cup Soy Vay Hoisin Marinade
  • 1/2 cup dijon mustard
  • 1/2 cup honey
  • garlic salt
  • freshly ground black pepper-
  • 2 chicken roasts
  • 2 large spanish onions sliced
  • 12 yukon potatoes cubed

Instructions

  1. Place sliced onions in roaster over the 2 chicken roasts.
  2. Season chicken roasts with garlic salt and pepper.
  3. Mix Dijon mustard, honey, hioisin sauce and pouur over chicken roasts.
  4. With kitchen gloves massage roasts with the marinade while taking sliced onions and squeezing them over the chickens.
  5. Cook in oven at 350 degrees for an hour.
  6. In the meantime cube potatoes.
  7. Put in a bowl and mix with olive oil. salt and pepper.
  8. Roast in the oven at 350 till the edges of potatoes are light brown and patties are cooked.
  9. When chicken is cooked, and smells great, take it out, cool and slice.
  10. Pour the chicken juices over the potatoes and then add the juicy potatoes to the sliced chicken.
  11. Cook for about 45 minutes at 350 covered.
  12. Check for doneness and uncover and cook for another 20 minutes to brown.
  13. You can freeze half for next week, or serve with brown rice for a crowd of 20- 25.
  14. One roast serves 5-10 with enough to spare to serve leftovers on Sunday or Monday night.
  15. Enjoy!
http://www.thejewishhostess.com/honey-mustard-hoisin-friday-night-chicken-roast-marinated-with-potatoes/

 

 

Chicken Roast Recipe

Chicken Roast

Soy Vay Chicken Roast

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Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw by Lisa Ades

kosher chicken recipes, kosher main dish recipes, kosher recipes

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw by Lisa Ades

No Comments 14 August 2013

Peking Chicken-Asian Kosher Soy Vay Marinades

 Ever since I told my Sephardic Heritage Documentary film co-producer Lisa Ades about how much I am enjoying cooking with Soy Vay marinades, she has been experimenting with Soy Vay  entree ideas to share with all  of my Jewish Hostesses. She created this juicy chicken version of Peking Duck which happens to be  Beijing’s most famous dish.  It’s so easy to prepare for a quick weeknight meal. Thanks Lisa!

Peking Chicken Soy Vay Wraps 

“This is a healthy and easy version of peking duck, which ends up essentially being duck skin wrapped in a white flour pancake with hoisin and scallions.  Marinating boneless chicken breasts in Soy Vay Hoisin Garlic sauce makes this dish a snap and serving it in low-carb tortillas with scallions and cucumbers makes it light and refreshing.  You can have guests assemble each wrap themselves or make them in advance and tie them with a scallion for a pretty finish.  I added 5 spice powder for an authentic chinese bbq flavor in the marinade for the chicken.  Then drizzle some extra plain soy vay  hoisin Garlic sauce over the wrap before folding it.
The perfect side dish to go with your Peking Soy Vay Wraps is a Crunchy Asian Slaw, which you can find HERE! ” Lisa Ades

 

So the basic recipe is:

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw

Juicy Peking Duck (Chicken) Soy Vay Wraps with Asian Slaw

Ingredients

  • 2 pounds boneless chicken breasts, thinly sliced or slice each breast in 1/2 lengthwise making two cutlets
  • (1/2 cup or more)Soy Vay Hoisin garlic sauce mixed with 1/2 tsp.
  • Chinese 5 spice powder (Frontier makes a kosher version; I think Whole Foods does as well).

Instructions

  1. Add the chicken in and coat throughly.
  2. Grill till brown and cooked thru - then sliced cross-wise into strips.
  3. Serve with julienned cucumber and scallions & small tortillas of any kind (i like Joseph's lo-carb Flax, Oat Bran & Whole Wheat tortillas or even smaller and better for this are Trader Joe's lo-carb tortillas (both are kosher)
  4. Assemble wraps by putting chicken strips down the center of the tortilla, top with desired amount of scallions and cucumbers, drizzle with soy vay hoisin garlic sauce and fold over. You can also roll it up like moo shu pancakes or a burrito...
http://www.thejewishhostess.com/juicy-peking-duck-chicken-soy-vay-wrap-by-lisa-ades/

 

 

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Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

hanukka recipes and tablesettings, kosher fish recipes, kosher pareve recipes, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

10 Comments 11 April 2013

This week, I’d like to give a HUGE THANK YOU to the makers of Soy Vay marinades for helping me get dinner on the table ON TIME!!!!

Today, when I lingered on the world wide web for a little bit longer than I should have, and glanced at the top right of my digital screen, and “Oh my g-d the kids are coming home in 45 minutes and what the heck am I making for dinner?”

My mind raced as I called my local fish store, (thank goodness I live in Brooklyn where even a carton of milk is a phone call away)  I nicely begged the kosher fish store to rush over a 2 lb. wild salmon fillet over to my home. Whisking open my fridge, I found some ginger, a beautiful bag of mini peppers, and a bunch of asparagus. I flung open my pantry, and  I couldn’t help but notice the brand new shiny bottle of Spicy Soy Vay Wasabi Marinade that really seemed to be winking right at me. (ok- maybe I was on the computer for a little bit TOO long…)

With less than an hour to go, I twisted open my Soy Vay Marinade and finger taste tested  it quickly. In an instant I could tell that the recipes that we whip up with Soy Vay need not be too complicated or time consuming because Soy Vay has worked on all the chopping, mixing, and spicing for us.

While waiting for my fish to arrive, I soaked and peeled my asparagus, and squirted  my beautiful mini peppers with vegetable spray. I quickly washed, dried, seeded and sliced them into little rounds, and then I diagonally sliced my peeled asparagus into the bowl with the peppers. By then, the doorbell had rung and within minutes the salmon was washed, dried, and on waiting on a  sprayed parchment.

I rubbed it with some crushed garlic that I had stored in the freezer and sprinkled it with salt and pepper. I then brushed about 1/4 cup of Soy Vay Wasabi marinade atop the whole fillet.

I then slid my slightly spiced salmon into the oven on a sheet of sprayed parchment paper on 350 degrees for about 10 minutes.

My sliced veggies were poured into a plastic food storage bag, with about 3 big slices of ginger for flavor,and in went about a half cup of the Soy Vay marinade. Flattening, I pressed out the air bubbles and let it sit for about 5-10 minutes. I wouldn’t leave it longer than that, because the veggies start to “cook” with the marinade, and will start to lose their color before cooking with the fish.

I then slid my semi-cooked salmon out of the oven and squeezed out the marinated veggies, layering atop the fish.

Back in to the oven went my veggie covered salmon, and 20 minutes later, the kids drifted in exclaiming, “What smells so great,ma?”

Caesar salad and pizza on the table, the kids pulled up their seats, and very soon after, our salmon was ready. Using two life saving huge fish spatulas, I slid my Soy Vay Wasabi Salmon with Veggies onto a serving platter. “Fancy Shmancy, said one of the kids, as they began to dig in. “WAIT!!!” I said pretty loudly, “I need to take a picture!”

And the rest is history….

P.S.I did notice that the wasabi marinade has an extra unexpected hot kick that goes down a notch with cooking, so I would recommend sprinkling a teaspoon or so over the final presentation to add in that extra burst of flavor.

Soy Vay Marinade, The jewish Hostess

Salmon, Spiced and Marinated

Salmon, Spiced and Marinated

The Jewish Hostess, Asparagus

Sliced GInger, The Jewish Hostess

sliced ginger for an extra kick

Italian Peppers, The jewish Hostess

The Jewish Hostess

The Jewish Hostess Fish Spatula,

My huge fish spatula

The Jewish Hostess Soy Vay Salmon Recipe

Right out of the oven!

 

All done- THANK YOU Soy Vay!!!

All done- THANK YOU Soy Vay!!!

Click here to purchase Soy Vay online.

P.P.S.The folks at Soy Vay sent me a couple of gratis bottles of their marinades to taste test for my Jewish Hostesses….

Soy Vay Wasabi Teriyaki Salmon

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Soy Vay Wasabi Salmon Filet with Roasted Asparagus and Sliced Mini Scarlet/Orange Peppers

Ingredients

  • 2 lb wild salmon filet without skin washed and dried.
  • 6 mini peppers red and orange
  • 1 bunch asparagus soaked in vegetable wash washed and peeled
  • salt, pepper
  • a little more than 3/4 cup Soy Vay Wasabi Marinade

Instructions

  1. Wash and dry salmon.
  2. Sprinkle with kosher salt and pepper and spoon and rub 2 tbsp of soy Vay wasabi marinade all over top and sides of fish. For even better results, leave salmon marinating in fridge all morning.
  3. About 40 minutes before serving, slide Soy Vay marinated salmon into a preheated 350 degree oven for 10 min.
  4. While this is happening, wash and dry mini peppers and seed with a small knife. Slice into small rounds. Peel and soak asparagus. Peel off tough outer shell and slice on the diagonal. In a food storage bag marinate veggies with 1/2 cup Soy Vay Wasabi marinade. U can add 3 big slices of ginger (or chopped if you have the time) to this mixture.(If you dont chop ginger finely, make sure to remove the big slices before serving)
  5. Slide the half baked salmon out of the oven and pour veggies on top.
  6. Slide back into the oven for about 25 minutes. Using a fork, test for doneness.
  7. Using 2 large spatulas, transfer to a serving platter.
  8. Sprinkle several teaspoons of fresh Soy Vay Wasabi marinade over the final presentation to add in that extra burst of flavor.
http://www.thejewishhostess.com/soy-vay-wasabi-salmon-filet-with-roasted-asparagus-and-sliced-mini-scarletorange-peppers/

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Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

kosher meat recipes, shabbat recipes

Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

4 Comments 26 February 2013

The Jewish Hostess,Turkey Burger

 Grilled Asian Turkey Burgers

Serves 4

These turkey sliders are grilled on a stovetop grill allowing for the fatty juices to drip while giving you that summer barbecue flavor.  Top with all your heart’s desired lettuce, red onions, tomatoes, olives, pickles, and more Soy Vay Hoisin Garlic Sauce for dipping!

hoisin-garlic

For carb-free dining, just serve sliders over your favorite salad and drizzle with Soy- Vay Hoisin sauce.

Remember to always use a slider press to avoid a sloppy  hamburger look!
Click here  to get your Perfect Slider Press.

 

 

Hamburger, The jewish Hostess

 

Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Stovetop Grilled Asian Turkey Sliders with Hoisin Sauce

Ingredients

  • 1¼ pounds ground turkey, or beef
  • Black pepper, to taste
  • ¼ cup Soy Vay Hoisin Garlic Marinade
  • 4 hamburger buns, toasted
  • Lettuce, red onions, olives, pickles,and more Soy Vay Hoisin Sauce for garnish

Instructions

  1. In a bowl, mix the ground turkey or beef with plenty of black pepper and the Soy Vay Hoisin garlic marinade, making sure the sauce is evenly distributed. Form the beef into four even patties.
  2. Place a large oiled grill pan over medium heat. When very hot, add the burgers, making sure to space them far enough apart so that they are not crowded in the pan. Cook for about 5 minutes, then flip over and cook another 4-5 minutes for medium.
  3. Place the burgers on the toasted buns, and garnish with lettuce and red onions.
  4. Serve immediately.
http://www.thejewishhostess.com/stovetop-grilled-asian-turkey-sliders-with-hoisin-sauce/

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HOW to WIN a YEAR’S Supply of SOY VAY MARINADES!! Calling all KOSHER COOKS!!!

kosher recipes

HOW to WIN a YEAR’S Supply of SOY VAY MARINADES!! Calling all KOSHER COOKS!!!

5 Comments 10 February 2013

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Dear Hostesses,

You can win a whole year’s supply of Soy Vay marinades!

That’s hundreds of dollars worth of never having to search for the last minute dinner ingredient that’s probably NOT in your pantry!

Let your Asian culinary talents shine through with preservative free all natural Soy Vay marinades.

JUST:

1.Create a fabulously tasty ORIGINAL recipe for a  salad, fish, chicken, meat, or veggie recipe using any of the Soy Vay marinades or dressings.

2. Tag your recipe on your Instagram and/ or Twitter account with

  • #ilovesoyvay and
  • #thejewishhostess and
  • @thejewishhostess.

3. MAKE SURE YOU:

  • Send a pic of  the Soy Vay bottle in the photo of the background of the dish.
  • Send the photo and recipe to me at marlene@thejewishhostess.com

4.-I will post the photo and recipe on The Jewish Hostess INSTAGRAM account.

5.-Most LIKES on Instagram will win A YEAR”S SUPPLY OF SOY VAY MARINADES!!

6.-Winner will be announced on July 4 and recipe will be featured on The Jewish Hostess and Soy Vay site!

7:- Please TWEET, PIN, and SHARE this Contest on FACEBOOK!

For some SOY VAY inspiration, check out this recipe for Soy Vay Wasabi Salmon and Soy Vay Wasabi Lambchops with Roasted Mushrooms.

You can also click onto the SOY VAY site for some additional mouth watering ideas for your Soy Vay recipe contest.

Yo can purchase SOY VAY HERE

Here are just SOME pics of my dinner makeovers with SOY VAY!

 

Soy Vay Marinade, The jewish Hostess

 

All done- THANK YOU Soy Vay!!!

Soy Vay Wasabi Grilled Salmon with Tri Color Mini Peppers

soy vay

Grilled Chicken Tehina Garlic Soy Vay Wrap

soy vay

Island Teriyaki Soy Vay Minute Steak

soy vay

Soy Vay Flounder in Parchment with Easy Veggies

Soy Vay

Experimenting with Wasabi Soy Vay Marinade on Lamb Chops

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