Bring me into your kitchen - Chef Mila's Cooking Classes!

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Girl and the Kitchen

Good Food. Done Right.

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Healthy Recipes

Low Carb Brussels Sprouts with Gremolata

How To Make Latkes (Super Crispy)

One of the first things I ever learned to cook was how to cook chicken drumsticks. These chicken drumsticks are tender, juicy and gorgeously brown! The marinade that is used in this recipe is super versatile and can be used on practically anything else!

How to Roast Chicken Drumsticks with Garlic and Herbs

Learning how to make a classic Italian bruschetta means having the best appetizer recipe in your arsenal. It's a combination of bright and juicy tomatoes, fruity olive oil and crispy bread. It's classic, delicious and beyond simple!

How to Make Classic Bruschetta

Learn how to make instant pot chicken soup with this delicious guide! The recipe is absurdly simple yet filled with loads of hearty flavor all with the added bonus of a one pit meal!

14 Simple Homemade Soup Recipes

This super tender and flavorful baked honey mustard chicken is made with my signature Restaurant Style Honey Mustard Dressing and nothing else except a hot oven! The dressing makes for an incredible sauce that glazes over the chicken perfectly!

15 Easy Chicken Dinner Recipes for the Whole Family

Mila Opening the Oven

Is Food Delivery Safe During the COVID-19 Pandemic?

How to Make Kimchi Soup

How to Make Kimchi Soup

This super easy miso glazed salmon is every last minute dinner dream come true! The salmon cooks up in under 15 minutes and the miso dressing can be made ahead AND can last in your fridge for up to 3 weeks, making this the ultimate 15 minute dinner!

Easy Miso Glazed Salmon

My miso sauce is probably one of the most versatile and simplest sauces to keep on hand for dressings, sauces and marinades! Meat your new magic sauce that will compliment absolutely everything on your dinner plate!

How to Make Miso Sauce

A delicious creamy low carb cauliflower soup that is not only good for you but cooked in under 30 minutes! Full of good for you fats and low on the carbs this soup will not only satisfy your soup cravings but will make you feel like you are indulging!

Creamy Low Carb Cauliflower Soup (Keto Friendly)

These low carb skinny buffalo chicken meatballs are a healthier twist on the beloved bar favorite! Full of flavor and low on carbs they are the perfect meal!

Low-Carb Buffalo Chicken Meatballs (Super Cheesy)

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Have you missed me? I’m just over here creating

Have you missed me? I’m just over here creating reels and content for you😜
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QUESTION: What content do YOU want to see! Comment below and tell me your kitchen and healthy eating struggles 🥑🥑🥑
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In the meantime I’ll work on perfecting my selfie game!

To drink or not to drink?🥃 . Screw it! It’s F

To drink or not to drink?🥃
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Screw it! It’s Friday let’s drink! Here is my favorite bourbon cocktail🥃
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🥃into a shaker, add in some bourbon, fresh berries, lemon juice, a splash of orange bitters and fresh mint
🥃muddle it all together with a muddler or a spoon
🥃add in your bourbon and shake the shaker!
🥃pour ice into a rocks glass🧊🧊🧊
🥃strain the mixture into the rocks glass. Feel free to top off with some sparkling water for some bubbles!
🥃take a lemon rind and rub it along the rim and drop it right in!
🥃 sip and enjoy❤️
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Happy Friday❤️

Totally obsessed with this cheesecake chart! Thank

Totally obsessed with this cheesecake chart! Thanks @guarnaschelli for posting this!!!❤️
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I love me a classic New York Cheesscake but that fluffy Japanese cheesscake looks EPIC!
What’s Your favorite?!??🙂

Sometimes I have to take a step back and just marv

Sometimes I have to take a step back and just marvel at how incredibly talented my chefs are🥰🥰🥰
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These are just a few of the incredible dishes my chef @maegan.cullinan created for our Latin inspired clients bday 🔪🔪🔪
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1️⃣1st Course: Ceviche with Fresh Fish, Fresno Chillies, Avocado, Cilantro Oil
2️⃣2nd Course: Roasted Tender Pork Shoulder, chimichurri potatoes, cannellini beans, smoky serrano sauce
3️⃣3rd Course: Arroz con Pollo with avocado and serrano salsa.
4️⃣4th Course: Sous Vide Beef Tenderloin, Cauliflower with Fresno Chillies, Pickled Raisins, Hazelnuts and Capers, Cilantro Garlic Oil,
5️⃣5th Course: Chocolate and Hazelnut Creme Brûlée with Fresno Powder
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Our goal is to never stop amazing… and these girls never do❤️❤️❤️
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It’s one of those Mondays... where I just want t

It’s one of those Mondays... where I just want to throw my phone in the garbage disposal👎 .
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Anyone else having one of THOSE days? 🤨🤨🤨
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📸 photo credit to @lynn_yati ❤️

Hate does not live here 🇮🇱#hatedoesntliveher

Hate does not live here 🇮🇱#hatedoesntlivehere

Where we started... Where we are.... . This first

Where we started...
Where we are....
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This first photo popped up on my feed as a memory from four years ago. I had just left my corporate job and somehow word spread and everybody wanted me to meal prep for them. To be honest I was very hesitant as I didn’t think this is where I wanted to be. I wanted to be a really spectacular food blogger and that’s why I wanted to dedicate all my time.🌟
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🌟But life strikes you in really peculiar Ways. And I decided with the push of my husband and being five months pregnant I would try cooking for clients for the week. I started working with clients who needed food geared towards special diets I had a lot of cancer clients which were near and dear to my heart because I lost my mom to cancer many years prior. I had a lot of diabetic clients who I slowly continue to teach how to low carb. And I had a lot of families who just needed to teach their kids how to eat well.
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🌟 A month after I started I had seven clients and a waitlist. I knew that I needed to hire because not only was my client list getting bigger but so was my belly. I knew that when I delivered my baby I would need to have somebody who would replace me for my clients. I also knew that because I had created such a unique experience full of customization for my clients I would have to expand and the only way to do that was to teach and mentor people to work the way that I did with my clients.❤️
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🌟 so I decided that I would have a woman owned company And operated Company because there just wasn’t enough incredible women who were mentored and built up to succeed in this industry instead of yelled at and tormented in so many restaurant kitchens. I never thought I would be able to build a team like I have today. I never thought I would love the girls that work for me like my own sisters. We are truly one big family who share joys of each other and also deeply care for each other
🌟The last photo and video above are from a several course meal from this weekend where I brought together a team of three talented chefs and two incredible servers who were able to make this a very special night for someone very special to me unforgettable.❤️❤️

The 4 Step Cooking Method

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