YaDa Chef Private and Personal Chefs

Why not make some healthy homemade energy bars? These delicious bars are filled with wonderful healthy ingredi ents including apricots, cashews, hemp seed, unsweetened coconut, and oats; a great snack to send the kids to school with or take to work. Most packaged granola bars or snack bars are stuffed with artificial flavors, colors, added sugars, so these are a great alternative, and super easy to make! Apricot & Cashew Energy Bars Serves: 8 Ingredients 1 cup/190g dried Turkish apricots ½ cup/70g raw cashews ¾ cup/72g shredded unsweetened coconut ⅓ cup/45g rolled oats 2 tablespoons/30ml agave syrup 1 tablespoons/15ml coconut oil, melted 2 tablespoons/30ml hemp seeds ¼ teaspoon/2ml sea salt Instructions 1. Line and 8 inch/20cm baking pan with parchment paper or saran wrap, and set aside. 2. Pulse cashews in food processor until crumbly, place in a separate bowl. 3. Pulse apricots in food processor until finely chopped. Add all other ingredients to the aprico

Today is Whiskey Sour day. Enough said! The Whiskey Sour is one classic cocktail that won’t make you sour. INGREDIENTS  IN THE WHISKEY SOUR COCKTAIL .75 oz Fresh lemon juice .75 oz Simple syrup (one part water, one part sugar) 1.5 oz Bourbon Garnish: Cherry and/or lemon wedge (optional) Glass: Rocks HOW TO MAKE THE WHISKEY SOUR COCKTAIL Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with a cherry and/or lemon wedge if desired. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs

Serves 4 4 skinless, boneless chicken breasts, about 6 ounces each 1 tablespoon/15ml good olive oil Tapenade 3/4-cup/135g mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives 1 small garlic clove, peeled and sliced 2 dried apricot halves, cut into small pieces 1 1/2 tablespoons/22ml drained capers 2 tablespoons/30ml extra virgin olive oil Mushroom Sauce: 4 tablespoon/60g unsalted butter 8 ounces/225g Baby Bella mushrooms, washed and cut into 3/4-inch pieces 1 small onion,  chopped 1/2 teaspoon/2ml salt, plus extra to taste 1/2 teaspoon freshly ground black pepper, plus extra to taste 1/2 cup/125ml dry white wine 2 tablespoons/30ml chopped fresh chives or par Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. When ready to cook the chicken, preheat the

Serves 4 2 tablespoons/30ml soy sauce 1 tablespoon/15mls water 2 teaspoons/10ml fish sauce 4 teaspoons/20mls light brown sugar 3 tablespoons/45mls vegetable oil 3 cloves garlic, chopped 1 tablespoon/15mls grated, peeled, fresh ginger 1/2 to 1 teaspoon/2-5mls red chile flakes 1 pound/450g large shrimp, peeled and deveined 1/2 medium onion, cut in 1-inch/2.5cm dice 1 medium yellow pepper, seeded, cut in 1-inch dice 1 jalapeno chile, thinly sliced into rounds/2.5cm 2 cups/400g cherry tomatoes, halved Large handful, 3/4 cup/180ml torn fresh basil leaves 1/4 cup/60mls torn fresh mint leaves 2 tablespoons/30mls freshly squeezed lime juice In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 1 minute. Transfer the s

With today being national Lemonade Day, why not make this refreshing drink on a hot August afternoon. " Lemonade is a very refreshing drink, and this is the best one ever!" INGREDIENTS: 1 3/4 cups white sugar 8 cups water 1 1/2 cups lemon juice DIRECTIONS: 1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. 2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs

Yield: 32 cookies Crust: 3/4 cup/94g gluten-free oat flour 1/2 cup/74g gluten-free all purpose flour 1/2 cup/67g golden flax seed meal 2 tablespoons/30ml coconut flour 1 teaspoon/5ml baking powder 3/4 teaspoon/3ml xanthan gum 1/2 teaspoon/2ml salt 1/2 cup/113g butter, softened 1/2 cup/100g sugar 1 large egg 1/2 teaspoon/2ml vanilla extract 8 ounces/226g dried figs  1/2 cup/125ml water Instructions Dough: In a small bowl, whisk together the oat flour, all purpose flour, flaxseed meal, coconut flour, baking powder, xanthan gum and salt. In another bowl, beat butter with sugar until well combined. Beat in egg and vanilla extract. Beat in flour mixture until dough comes together. Turn out onto plastic wrap and shape into a low, flat rectangle. Wrap tightly and refrigerated 1 hour. Filling: Combine figs and water in the bowl of a food processor and puree until smooth. To assemble: Preheat oven to 350F/180C/Gas 4  Line a baking sheet with parchment paper.

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured  olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself