YaDa Chef Private and Personal Chefs

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is an eight meal minimum (any combination of the below choices) with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the next week. For the week of May 18, here is the menu: 1. Chicken with Olives, Raisins and Spinach/Rice - sauteed boneless chicken topped with a white wine sauce witholives and raisins.  Serve with rice and wilted spinach 2. Orange Risotto with Shrimp and Basil - creamy aborio rice scented with fresh orange, tossed with basil and topped with shrimp 3. Pasta with Roasted Cauliflower - nutty flavors of roasted cauliflower, onion and garlic mixed with pasta, parmesan topped with to

** This article, written by Tim Nelson, was published on msn's site. We are not wild about this new process as many may take advantage. We would rather have less and know exactly what we are eating. ** by  Tim Nelson Maybe it’s because we’re stuck at home with more time to eat a complete breakfast. Maybe it’s because everyone is baking something with them. Whatever the reason, eggs have been flying off the shelves since we began sheltering in place. That’s led to such an extreme spike in prices that some people felt they’d be better off raising their own hens. In an effort to help keep shelves stocked, the Food and Drug Administration is temporarily rolling back some of its labelling policies in the hopes that eggs can get to retailers faster. According to a policy document, the FDA will “provide temporary flexibility regarding certain packaging and labelling requirements for shell eggs sold in retail food establishments so that industry can meet the increased demand

Serves 4 1 pound/450g fusilli (spiral pasta) 4 slices  turkey bacon, cut into thin strips ½ teaspoon/2ml sea salt ¼ teaspoon/1ml black pepper 4 medium yellow squash , quartered lengthwise and thinly sliced crosswise 2 garlic cloves, thinly sliced ½ cup/125ml heavy cream ¼ cup/15g grated Asiago cheese, plus more for serving Directions Cook pasta according to package directions.  Reserve 1 cup pasta water; drain pasta, and return to pot.  While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes.  Transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).  Increase heat to medium-high heat.  Add squash and garlic to the skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes.  Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago,

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is an eight meal minimum (any combination of the below choices) with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the next week. For the week of May 11, here is the menu: 1. Fusilli with Yellow Squash and Turkey Bacon - spiral pasta tossed with a boat load of yellow squash and crispy turkey bacon in a light garlic “cream” sauce 2. Pollo con Salsa Chiara dell’Limone-Erba (roast chicken with lemon/herb sauce) - boneless breasts stuffed and rolled with herbed crumbs baked in a lemon/wine sauce served with green beans 3. Spicy Cumin Seared Tuna with Grapefuit/Cucumber Salsa served with rice and vegetable - g

Serves 4 1½ lb boneless bottom-round rump roast or thin sliced sirloin strips 1 tsp kosher salt ¼ tsp black pepper 2 tablespoons German style mustard 2 large stalks celery, cut into thin slices 3-4 inches long 2 medium carrots, cut into thin slices 3-4 inches long 12 small dill pickles, cut into slices 3-4 inches long ½ cup flour 1 large onion, sliced (about 2 cups) 2 bay leaves 1 cup white wine 4 cups chicken stock If using a roast cut thin slices across the grain about ½ inch thick. Place each one between sheets of plastic wrap and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a narrow oval, about 6 x 3 inches. When all are pounded, season the scallops with salt and pepper.  Spread a thin layer of mustard on each scallop. Starting at the short end place three celery sticks, three carrot sticks, and a pickle in a bundle. Roll up the meat, and secure it with toothpicks. When all the rolls are formed, seaso

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is an eight meal minimum (any combination of the below choices) with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the next week. For the week of May 4, here is the menu: 1.  Pollo   al   Carciofi  (Chicken with Artichokes)  -  bone in chicken sauteed and simmered with artichokes in a white wine/tomato sauce served with polenta 2. Beef Braciole with Mustard and Vegetables  - German inspired Northern Italian thin slices of beef stuffed with carrots, celery and dill pickles with mustard in a white wine sauce served with mashed potato 3. Baked Whitefish with Sun dried Tomato and Black Olive Tapenade  - Ch

A classic Cuban dish, and one of the most popular. In spanish, the translation is means "old clothes", because the chuck roast is shredded until it resembles old rags of clothes. It is traditionally served with white rice . Serves 6 3 pound/1.35kg chuck roast 1 small onion (sliced) 2 tablespoons/30ml olive oil 1 cup/240ml red dry wine 1 large onion, finely diced 2 garlic cloves (minced) 1 green bell pepper (chopped) 4 large ripe tomatoes (chopped) 2 tablespoons/30ml tomato paste 1 1/2 tablespoons/22ml ground cumin 1 bay leaf salt and pepper to taste Directions: Salt and pepper the chuck roast and lightly brown the meat in cooking oil in a large pot. Add 2 cups of water or enough to surround but not cover the meat. Add the small onion and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer for approximately 1 1/2 hours. Note the meat should be tender after this time, if not continue to simmer until it is. Remove from heat and let it cool. Shre