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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Appetizers and Bites

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

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)

Lemon Infused Pearl Cous Cous from the Girl and the Kitchen

Lemon Infused Israeli Couscous Recipe

This super healthy Balsamic Roasted Vegetable Quinoa Bowl is loaded with good for you veggies, wholesome Minute® Ready to Serve White & Red Quinoa and a delicious and tangy balsamic glaze. Lunch will never be a boring salad again!

Balsamic Roasted Vegetable Quinoa Bowl

Tuscan Mussels and Shrimp. Girl and the Kitchen-

Tuscan steamed Mussels and Shrimp

Sweet, tender and spicy! These Mexican Street Corn is all of it! It is full of vibrant colors and bold flavors and will turn your summer BBQ into a fiesta! Of course the best part is how incredibly easy it is to turn regular grilled corn into the show stopper that this Mexican Street Corn is!

Grilled Mexican Street Corn (Elotes)

These delicious beer battered crispy fish tacos are a new twist on a Baja classic! Dipped in a spicy beer batter and topped with a crunch and fresh slaw, these fish tacos will be the new standard to any summer party!

Beer Battered Crispy Fish Tacos

Sparkling Bellini Mocktail

Crispy, crunchy and spicy! This new spin on simple tuna from a can will be your next appetizer go to! Full of bright colors and plenty of flavor these little tuna fish cakes are the best thing to have ever happened to canned tuna!

Crispy Fish Cakes with Chipotle Aioli

Golden Potatoes with Garlic Chive Butter from the Girl and the Kitchen

Garlic Butter Crispy Roasted Potatoes

These incredible little Italian Rice Balls are loaded with cheese and make perfect party treats! Loaded with plenty of cheese and tender risotto these crispy little balls of flavor are best freshly fried but best of all they are just as good made ahead and baked!

Cheesy Arancini…Italian Rice Balls

Chebureki are traditional Russian meat pies that are more similar to little meat turnovers than anything else. Traditionally made with a from-scratch dough and deep fried these babies can be both difficult and loaded with fat. My recipe features a no fry method and dough that is store-bought without sacrificing any flavor!!!

Baked Chebureki…Easy Russian Turnovers (with Meat)

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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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