The Golden Kitchen Co (2026)

14/07/2021

Wine down Wednesday?

09/06/2021

He’s not sure about meatballs on a salad but he’s also not mad about taste testing it...

Buff Chick Meatballs
2lbs ground chicken
1/2 cup Reds buffalo sauce
4 green onions chopped
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Celery salt
1 tsp Pepper
2 tsp Italian seasoning
1/2 cup almond flour
2 eggs
1/2 cup shredded Parmesan cheese

Coleslaw:
4 cups shredded cabbage (or one angel hair shredded bag)
1 cup shredded carrots
2 green onions chopped
1 cup finely chopped celery
2 tbls olive oil
2 tbls apple cider vinegar
1 tbls Dijon mustard
1/3 cup Greek yogurt
1 tbls honey
Salt & pepper to taste
1 tsp Cumin

Directions:
1. Mix coleslaw sauce ingredients first then add veggies. Cover and refrigerate until ready
2. Preheat oven to 400F. Mix all meatball ingredients together
3. Get baking pans ready with parchment paper. This recipe makes a lot on purpose for leftovers so I used 2 pans
4. Lightly grease your hands with oil or water and roll meat mixture into meatballs
5. Bake for 15-20 mins and flip halfway through
6. Option to broil at the end for a crispness. I recommend removing the parchment paper if doing so
7. Serve: with just the coleslaw, over a salad, add some blue cheese crumbles, add avocado, add green onion, throw on a sandwich and melt provolone etc!

24/02/2021

Sorry for the lapse in food but I’m back!

Greek Ground Turkey Bowls

For the turkey:
1 lb ground turkey
Olive oil
1/4 cup diced red onion
1/4 lemon juice
Fresh/dried dill, parsley, oregano, salt, pepper, garlic powder and cumin
(Heat oil, add onion and turkey, add seasonings and lemon)

For the tzatziki:
1 cup low fat plain Greek yogurt
1/2 English (seedless) cucumber
1/2 lemon juiced
2 tsp dried dill
1 tsp each salt & pepper
(Grate cucumber, ring out water, mix all together)

For the salad:
1 pint cherry tomatoes halved
1/2 cucumber diced
1/4 red onion diced
2 handfuls pitted kalamata olives diced
2 tbls red wine vinegar
1 tsp olive oil
Salt, pepper, parsley, oregano, garlic powder
(Mix all ingredients)

For the cauliflower rice:
1 bag fresh (never frozen) cauliflower rice
1/4 lemon juiced
Salt, pepper, dill
(Microwave or stove top. Cook rice then add remaining)

Toppers:
Feta, avocado, green onion, red pepper flakes

27/01/2021

Thanks for being my best birthday present year after year ❤️

28/12/2020

Soup season!!

-Crab Soup-

1 tbls olive oil
1 tbls butter
8 oz lump/claw crab meat (any combo of one or mixed)
1 16oz carton chicken stock
4 carrots chopped
3 celery stalks chopped
2 garlic cloves minced
1 leek chopped
1 yellow onion chopped
2 ears corn off cob
1 potato (russet) chopped
1 bay leaf
1/2 cup milk (whatever kind you have. I used half and half cuz I had it) -can also omit
1+ tbls Old bay seasoning
2 tsp black pepper

Directions:
1. Melt butter and olive oil in large soup pan or Dutch oven
2. Add carrots, celery, onions, leeks and garlic in the order, adding next veggie about every minute (5 mins approx)
3. Add potatoes, bay leaf, old bay and chicken stock. Bring to low boil and covered partially. Cook 5-10 mins
4. Remove bay leaf. Been 2 cups of broth/veggie mixture in blender and return back to soup. Add corn, crab and milk. Simmer on very low for 5 minutes (do not boil as the milk will curdle)
5. Taste. Add more old bay, pepper or salt if needed

25/12/2020

Happy Holidays from our little family to yours ❤️💚❤️💚

02/11/2020

Breakfast Sausage (aka never buying froze/store bought sausage again) (also aka no preservatives OR sugar added)

Ingredients:
2 lbs ground chicken
1 lb ground pork
2 tsp smoked paprika
1 tsp sea salt
1 tsp fresh ground pepper
1 tsp chili flakes
1 tsp allspice (or 1/4 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp nutmeg)
Additional 1/2 tsp nutmeg
2 tsp onion powder
2 tsp garlic powder
2 tsp oregano
1 tsp ground sage
Pinch of cayenne
Large bunch of fresh sage chopped

Directions:
1. Mix seasonings together in small bowl
2. Empty 1 package of ground meat at a time to a large glass bowl. Sprinkle each layer with seasoning to evenly distribute. Mix well with hands
3. Shape sausage into small flat patties
4. If eating now: heat large pan on stove with a little olive oil. Cook on both sides until done, about 5 minutes each
5. If freezing: layer patties between parchment paper and place flat in freezer bag for later

21/10/2020

New recipe here BUTTTT you can still have all the food FOMO with this dish
Blackened salmon, Gorgonzola gnocchi and baby broccoli all from

12/10/2020

Keto Wonton-less Soup

Balls:
8 oz ground pork
8 oz ground turkey
8 oz raw shrimp chopped
3 tbls tamari
2 cloves of garlic minced
1 tsp grated ginger
1/4 teaspoon red pepper flakes or chili oil
2 green onions chopped
1 egg
1 tsp Sesame oil
1/2 tsp white pepper

Soup:
6 cups chicken stock
2 cups water
1 inch ginger
3 cloves garlic
1 pint mushrooms chopped
3 medium carrots chopped
2 cups baby spinach

Directions:
1. Bring chicken stock, water, ginger and garlic from soup ingredients to a low boil in a large soup pot
2. Remove ginger after the stock has low boiled for about 5-10 minutes (as you’re getting everything else chopped
3. Add mushroom and carrots to soup and bring to a higher boil
4. Mix ball ingredients together. Form into ball shape and drop into soup
5. Cook until balls are done, about 5-7 minutes. Remove one and cut open to see. Add in spinach and serve with green onion on top

07/10/2020

Shrimp & Cheesy Cauliflower Grits

Ingredients:
1lb shrimp peeled and deveined
4 garlic cloves minced
1 small yellow onion chopped small
1 cup cherry/grape tomatoes sliced in half
1/2 bag baby spinach chopped (about 2 cups)
1 green onion
2 eggs
2 chipotle chicken sausage links diced
2 bags FRESH cauliflower rice (frozen will get too mushy, more like a mash)
1/2 avocado
3 tbls plain nonfat Greek yogurt
2 tbls milk of choice (just not flavored)
2 tbls butter
1 cup smoked cheddar cheese shredded
Olive oil
1 can bruschetta (or more tomatoes and oil) but TJ’s jarred bruschetta is perfect
Chicken stock
Chili powder
Cajun/blackening seasoning
Salt and pepper

Directions:
1. You will need 3 pans total. I used a large cast iron skillet, a medium saucepan and a small fry pan. Hear the skillet to high and fry chicken sausage. Remove from pan and allow to cool a bit while chopping remaining veggies
2. Add shrimp to a bowl and sprinkle with chili and Cajun/blackening seasoning. Be careful if it’s salty
3. Once skillet has cooled a bit, add a tiny bit of oil (there should still be some from the sausage). Cook the shrimp and half of the garlic until pink then remove from pan.
4. In your sauce pan, heat a little oil. Fry half of your onion until translucent. Add garlic and fry for another minute but do not burn the garlic. Stir in fresh cauliflower and top with a lid to steam slightly. You may need to add a splash of chicken stock here but you don’t want a lot of liquid.
5. In your skillet, add a little more oil only if needed. Now add remaining onion and sliced tomatoes. Stir often and remove once blistered. Keep stirring the cauliflower during this.
6. When your cauliflower is cooked but (not mushy), you want a “grit” texture, add salt and pepper. Warm milk and butter in a glass measuring cup or bowl. Test to see how hot it is. If it’s just warm, that’s perfect. Mix in your yogurt at this point. If it’s too hot, it will curdle (but honestly no biggie, when you mix in the cheese you can’t tell). Once mixed, add the cauliflower.
7. Back to your skillet (yes you’re multitasking here) add a little chicken stock and get all the good stuff stuck to the bottom.

28/09/2020

I may be late to the game on this BUT have you guys ever brined your chicken before cooking?? Holy game changer. Brining just means soaking your raw chicken in salt water for at least a few hours before cooking. This breaks down the protein and allows it to stay tender and juicy while cooking 🤤

I made 3 large chicken breasts on a Sunday and used it for various meals during the week (or honestly just ate it plain it was that good).

What I did: in a large glass bowl, dissolve 1 tbls sea salt into a cup of warm water. Also add in 1 tbls on garlic powder. Once dissolved, add cold water, approx 6 cups. You want to make sure your water has completely cooked before adding the chicken. Once the chicken is in the brine, cover with a lid/plastic wrap and refrigerate. Recommend 1 hour per pound or overnight. I did mine for about 3 hours and it was great.

Air fryer directions:
Remove chicken from salt water and pat dry. Season with choice seasonings. I used oregano, pepper and paprika (no extra salt needed). Arrange chicken into air fryer making sure they don’t touch. Timing will be different for everyone depending on size of chicken/fryer but give it about 10 minutes on each side at 400F. Make sure your internal temp reaches 165F before serving. I typically pull mine out at 150 and let it rest for 5 minutes and it finishes cooking through.

I used this chicken for:
Tacos
Salads
An omelet
Just plain eating

Let me know if you have any other go to dishes using precooked chicken during the week 🐓

25/09/2020

Who else is ready ready for the weekend?? I definitely am... and in honor of FriYay, here’s a little brunch inspo that you just might try out this weekend 🍳

~ Breakfast Casserole ~

Ingredients:
1 bag refrigerated hash browns (or frozen that have been thawed)
4 eggs
1 cup egg whites
1/2 cup milk of choice (just not flavored)
1/3 cup plain non-fat Greek yogurt
1 package of bacon (I prefer uncured 8oz)
1-2 cups chopped spinach
1 cup shredded low fat cheese (any kind of cheddar/jack/parm mix)
Salt/pepper (don’t forget a lot of items already have salt in this so you might not even need any extra!)

Directions:
1. Heat skillet on stove to medium heat. Chop bacon into smallish pieces and add to pan
2. While bacon is cooking, preheat oven to 375. Spray a casserole dish with cooking spray
3. Add the hashbrowns to the bottom of the casserole dish. In a bowl, mix eggs, milk, yogurt, spinach and cheese together starting with liquids first
4. Once bacon is cooked, remove and place on a paper towel to soak up oil. Pour egg mixture on top of hashbrowns and top with bacon
5. Bake covered for 30 minutes. Remove foil and bake for another 10-15 minutes or until no long giggly
6. Allow to rest 5 minutes before serving, preferably with a mimosa 🍾

The Golden Kitchen Co

14/07/2021

09/06/2021

24/02/2021

27/01/2021

28/12/2020

25/12/2020

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