California Kitchen


California Kitchen is famous for its cookbook and we didn’t hesitate to show off our top 5 favourite recipes that we love at Share My Kitchen. 

Tabasco Grilled Veggie Skewers

If the meat world goes down well with the grill, vegans have their own delight with veggie skewers. This easy to make and great on the healthy recipe on the grill is bound to make a perfect day for any vegetarian. With ingredients that include nutrient rich vegetables and fruits, this recipe would keep you going on your fitness drive. Not to mention, the vegan world is pregnant with aesthetically pleasing food and this food serves the right to your eyes with its rich colors and aroma. So without blabbering much in praise for a recipe that corroborates itself, let us find out how it is brought to your plate.

Time: 15 minutes


  • 3 tablespoons of minced cilantro 
  • An eggplant, large chunks of it
  • A pint of cherry tomatoes 
  • Half a teaspoon of sugar 
  • A quarter teaspoon of pepper
  • A quarter teaspoon of salt 
  • A teaspoon full of Tabasco Original Red Sauce 
  • 3 tablespoons of extra virgin olive oil


  • Fire up your grill and let it reach a considerable temperature for preheating. As the grill continues to heat up, place wooden skewers in water in order to prevent them from burning. Grab a little bowl and in it, blend together olive oil, Tabasco sauce, cilantro, sugar, pepper, and salt. Now come back to tomatoes and eggplant. Place these two onto the skewers. Ensure some space between the items. Apply the marinade you just made on the vegetables. Transfer the veggies to the grill. As grill marks begin to appear, turn them over. When turned over, grill until marks appear on the other side too. Preferably, continue the grilling process until the veggies turn tender. Take them off the grill and serve. If you feel creative enough, you may consider complementing the recipe with some meat or seafood.

Smoked Whole Hog on Pellet Grill

Pork contains a lot of protein and other nutrients. It’s all over the world among meat-eaters. A whole hog guarantees that all guests who arrive at a party will have something to eat and will be grateful when they leave. Now, if you add that delightful smoke flavor to the entire hog, its essence is boosted to an inconceivable high, ready to fascinate everyone.

Time: 7 hours


  • A 65-pound whole hog
  • At least 2 bottles of your favorite barbecue sauce
  • Half a cup of pepper
  • Half a cup of salt
  • Half a cup of onion powder
  • Half a cup of garlic powder
  • Half a bottle of yellow mustard


You should ensure that your whole hog brought from poultry has been thoroughly cleaned and there are no traces of hair. Also, it should be gutted. Cut off the feet from the body of the pig in order for it to fit the grill grates. Use your yellow mustard to rub on the entire body of the hog. Mustard will help the rub to stick with the hog. Blend together onion powder, garlic powder, pepper, and salt. This is your rub. Use a third part of the rub to apply on the pig. Keep the rest aside for later use. Fire up your pellet grill and let it heat up to a preheating temperature of about 250 degrees Fahrenheit. Shut the lid and allow the grill to heat up for about 10-15 minutes. Chuck the pig onto the grill. Let it be there for about 5 hours, smoking at a temperature of 250 degrees F. After this time, let the temperature rise to about 325 degrees Fahrenheit to sign off. Now give 2-3 hours more to the pig until an inserted thermometer reads a temperature at 205 degrees Fahrenheit.


Cambodian Grilled Eggs

Cambodian Grilled Eggs can be seen in street foods. It’s also super easy and quick to make.

Time: 20 minutes


  • 12-14 whole eggs
  • ¼ teaspoon of pepper
  • A tablespoon of brown sugar
  • A teaspoon of fish sauce


With a needle, carve a ¼ inch diameter hole at an end of all the eggs. Make another tiny hole at the opposite end. Blow air through this hole to shove the egg and pour it into a bowl. Let the evacuated shells stand in a rack of the steamer. Blend together all the ingredients and carefully push them into the shells. Keep these eggs in the fridge overnight. Skewer these eggs and chuck them onto a grill and cook until they are properly warmed.

Mixed Berry Oat Muffins with Lemon Sugar

These muffins are overflowing with berries. The flour used is gluten-free oats, and they come out of the oven nice and fluffy. These are topped with sweet and tart lemon sugar with sweet and tart berries inside.


For Muffins:

  • 1/3 cup canola oil 
  • 1/2 cup (4 oz) plain 
  • Greek yogurt (I used 2%) 
  • 1/3 cup sugar (64 g) 
  • 1 egg 
  • 1 tsp vanilla extract 
  • 1 1/2 cup oat flour (gluten-free, if desired) 
  • 1/2 tsp baking soda 1 tsp baking powder 
  • 1/2 tsp kosher salt 
  • 1 1/4 cup frozen mixed berries, partially thawed

For toppings

  • 2 tbsp sugar (24 g) 
  • 2 tsp lemon zest


Preheat the oven to 350°F and spray the muffin pan with cooking spray. Combine oil with yogurt. Add in egg and vanilla and stir until well mixed. Add in sugar and mix. Add oat flour, baking soda, baking powder, and salt and stir to combine fully. Gently fold in berries. Scoop batter into muffin pan so cups are full (they don’t rise as much as gluten-containing muffins, so go ahead and fill them up). Make lemon sugar by placing sugar and lemon zest in a small bowl and rubbing it between your fingers until the zest is fully incorporated into the sugar. Sprinkle the sugar mixture evenly over the muffins. Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean and the tops are a golden brown.

Sirloin Steak on Electric Grill


Sirloin is known as a slice of essentially high-quality beef meat that has been sliced from the animal’s loin. Beef, as is well known, is nutrient-dense. Meat is high in protein and is quite popular with foodies. Grilling a sirloin would considerably improve its flavor and give it a wonderful texture that would make it tempting in every way.

Time: 30 minutes


  • 4 sirloin steaks, preferably ¼ to one and a half inches in thickness
  • Some kosher salt
  • Some pepper, freshly ground
  • 2 tablespoons full of either olive oil or canola oil


Allow your steaks to sit for at least 20 minutes after taking them out from the fridge. This has to be done at a normal temperature. Fire up your electric grill to a high flame. Use oil, pepper, and salt on both sides of the steaks, seasoning them liberally. Transfer your steaks on the grill. Continue cooking until they appear golden brown or slightly charred. This should take about 4-5minutes. After this, flip over the steaks. Go on to grill the steaks for about 3-5 minutes or note the temperature reading of an inserted thermometer. At 135 degrees Fahrenheit, the steaks would be medium-rare. At 140, medium and medium-well at 150 degrees F. Determine the type of cooking you would be interested in and grill accordingly. With that done, you may place your steaks on a chopping board and serve. However, do allow the dish to rest for about 5 minutes before you move into slicing.



California Kitchen – Breakfast cookbook


Breakfast is a versatile meal of the day.Want to level up your breakfast game? Follow California Kitchen’s recipes! You can savor something sweet or savory. Find an oats recipe or an impressive stack of pancakes. Check out full breakfast meal recipes too! 


Perfect Pumpkin Scones

Caramel glaze covers these pumpkin scones. They’re smooth and pillowy, spicy and sweet.  They’re nothing like the dry, crumbly scones you’ve probably tried before. They’re the ideal breakfast (or dessert) for chilly autumn days.

Yields: 6


For pumpkin scones

  • 1 1/2 cups all-purpose flour (180 g) 
  • 3 tbsp granulated sugar (36 g) 
  • 1/4 tsp baking soda 
  • 1 1/4 tsp baking powder 
  • 3/8 teaspoon kosher salt 
  • 1 tbsp ground ginger 
  • 2 tbsp ground cinnamon
  •  6 tbsp cold unsalted butter, cut into 1/2-inch pieces 
  • 1/2 cup buttermilk 
  • 1/2 cup canned pumpkin puree (120 g) 
  • 1 tbsp vanilla extract

For caramel glaze

  • 1 stick unsalted butter 
  • 1/2 cup brown sugar (96 g) 
  • 1/4 tsp lemon juice 

1/8 tsp kosher salt 

  • 1/4 cup heavy cream


Preheat the oven to 425°F and line the baking sheet with parchment paper. In a large mixing bowl, combine flour, sugar, baking soda, baking powder, kosher salt, ginger, and cinnamon. Using your hands, rub the butter into dry ingredients until the mixture is fully combined and most of the butter chunks are smaller than a pea. Add buttermilk, pumpkin, and vanilla extract to the mixture. Combine wet and dry ingredients with your hands until no dry mixture remains. On a generously floured surface, work the dough into six tall, round discs (about 2 inches high). Bake the scones for 12 minutes, or until just very lightly browned. Let cool for 10 minutes before pouring glaze over them. To prepare glaze, melt the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and stir until smooth. As soon as the liquid comes to a gentle boil, add cream and reduce heat to low. Continue stirring for 2 minutes, or until the glaze has thickened. Remove the pan from the heat and pour over the scones. Serve with clotted (or whipped) cream and raspberry jam (optional but delicious). 

Chocolate Banana Muffins (gluten-free with dairy-free option)

A gluten-free muffin baked using ground oats and bananas. It’s light and smooth, and the opposite of those crumbly, rock-hard cookies you see in supermarkets and bakeries.

Yields: 18


  • 1/2 cup canola oil (112 g) 
  • 1/2 cup sugar (96 g) 
  • 1/3 cup brown sugar (64 g) 
  • 2 eggs 
  • 2 tsp vanilla extract 
  • 4 large ripe bananas, mashed 
  • 1 1/2 cup oat flour (this was about 2 cups or 192 g of gluten-free rolled oats for me) 2/3 cup cocoa powder (53 g) 
  • 1 tsp baking soda 
  • 2 tsp baking powder 
  • 1 tsp kosher salt 
  • 1 cup semi-sweet chocolate chips (optional, leave out or use dairy-free chips if you can’t have dairy) 
  • 18 tsp Nutella or peanut butter (for dairy-free) 
  • Powdered sugar for dusting (optional)


Preheat oven to 350°F and either spray muffin pan with cooking spray or put liners into the muffin pan. Combine mashed bananas with oil. Add in eggs and vanilla and stir until well mixed. Add in sugar and In a separate bowl, mix oat flour, cocoa powder, baking soda, baking powder, and salt. Combine the oat mixture with wet ingredients and add in chocolate chips if using them. Scoop batter into muffin pan so cups are about ¾ full (they don’t rise as much as gluten-containing muffins, so go ahead and fill them up). Warm Nutella or peanut butter in the microwave for 15 seconds and drop teaspoonfuls into each muffin. Use a toothpick to lightly swirl into the batter. Bake muffins for 20-25 minutes (mine were perfect at 23 minutes) or until the toothpick comes out clean.

Maple Pecan Blueberry Pancakes

This is perceived as breakfast meets dessert. Golden brown pancakes are topped with big juicy blueberries and candied maple pecans. The fusion of elements go well together and it will surely leave a delicious taste after.

Yields: 6


  • 1 tbsp butter 
  • 1 tbsp brown sugar
  •  2 tbsp maple syrup 
  • 1/4 tsp ground cinnamon 
  • 1/2 cup chopped pecans (2.25 oz) 
  • 1 pint blueberries 
  • 1 1/2 cup prepared pancake batter 
  • Additional butter or cooking spray, as desired for pancakes


Preheat oven to 350°F. Line baking sheet with parchment paper. In small saucepan, melt butter over medium heat. Add brown sugar, syrup, and cinnamon; mix well. Cook until bubbly, stirring constantly. Add pecans; cook 2 minutes, stirring constantly. Spread mixture onto parchment-lined cookie sheet. Bake 6 minutes or until golden brown. Let cool for a couple of minutes and break apart (to do this, I just crumpled up the parchment paper and smashed down the pecans a bit). Add a little over half of pecans and blueberries to pancake batter and gently combine. On griddle or pan melt butter over medium-high heat and pour batter to desired thickness. Cook pancakes about 2 minutes on each side or until golden brown and cooked through. Top finished pancakes with remaining pecans and blueberries.


California Kitchen – Lunch Cookbook

Having trouble coming up with something new to eat for lunch? Follow these simple recipes from California Kitchen for a delicious midday meal! 

Chicken Taco Sweet Potato Skins

These potato skins have a lot of flavor and are yet rather healthful. They blend a variety of taco-style components with the comforting warmth of baked sweet potatoes. The tomatoes with green chiles and salsa verde are quite flavorful.

Yields: 10


  • 5 large sweet potatoes
  • 2 cloves garlic, minced 
  • 1 yellow onion, diced
  • 1 tbsp olive oil 
  • 1 lb ground chicken 
  • 1 tbsp + 1 tsp chili powder 
  • 2 tsp cumin 
  • 1/4 tsp paprika 
  • 1/8 tsp ground cayenne pepper 
  • 1/4 tsp dried oregano 
  • 1/8 tsp onion powder 
  • 1/8 tsp garlic powder 
  • 1 tsp kosher salt 
  • 1/4 tsp ground black pepper 
  • 1/4 cup water 
  • 2 cups cheese (cheddar, pepper jack, Mexican blend, etc), shredded 
  • 3/4 cup salsa verde 
  • 1 can (10 oz) Rotel diced tomatoes, drained 
  • 1 cup frozen corn, thawed 
  • Additional salt and pepper, to taste



Preheat oven to 350°F and line baking sheet with foil. Bake sweet potatoes for 75 minutes or until easily pierced with a fork. Remove and let cool enough to be handled. Once potatoes are cool enough, cut in half and scoop out most of the flesh into a large bowl. Preheat oven to 375°F. In a large skillet over medium heat, add olive oil and onions, and sauté for 5 minutes. Add garlic and sauté for 2 more minutes. Add ground chicken and cook until no longer pink. Add all spices and water. Continue cooking until the mixture thickens and most of the water has evaporated. Add chicken, salsa, tomatoes, corn and one cup of cheese to the sweet potato mixture and stir to combine. Taste mixture and add additional salt if desired. Scoop mixture into potato skins and top with remaining cup of cheese. Bake for 15 minutes or until potatoes is heated through. Top with sour cream, cilantro, avocado, additional salsa, or any other toppings you desire.


Easy Homemade Tzatziki

For making a Greek yogurt and cucumber dressing, you must use dried herbs and utilizing the use of common kitchen staples.


Yields: 6


  • 1 small cucumber, peeled, seeded and diced 
  • 1 tsp kosher salt for cucumber, plus additional, to taste 
  • 7 oz Greek yogurt (I use 2%) 
  • 1/2 clove garlic 
  • 1 tbsp lemon juice 
  • 1 tbsp extra virgin olive oil 
  • 1 tsp red wine vinegar 
  • 1 tsp dried parsley 
  • 1 tsp dried dill Freshly ground black pepper


Let cucumber sit in a colander with a teaspoon of salt for at least 10 minutes. After 10 minutes have passed, wring cucumber dry in a cheesecloth or kitchen towel. Place cucumber and all other ingredients in the food processor and pulse until well-blended and no large cucumber chunks remain. Add additional salt, to taste.

Grilled Honey Balsamic Chicken Skewers

They’re cooked to perfection and smothered in a balsamic honey sauce. The honey caramelizes the crust of the chicken, making it melt in your mouth. These skewers are a delectable dish that you won’t want to stop eating thanks to the onions and zucchini inserted in between the chicken. The honey helps the sauce stick to the chicken and vegetables while they cook on the barbecue. The outcome is the right amount of sweetness, deliciousness, and juiciness of the chicken/zucchini/onion combination.

Yields: 5


  • 2 lb boneless skinless chicken breast, diced into small chunks 
  • 1/2 tsp kosher salt +additional, as desired 
  • 1/4 tsp ground black pepper 
  • 1/2 teaspoon paprika 
  • 1 tsp onion powder 
  • 2 tbsp honey (42 g) 
  • 1/4 cup balsamic vinegar 
  • 2 tbsp ketchup (34 g) 
  • 1 tbsp olive oil 
  • 2 clove garlic, minced 
  • 1 large onion, diced into bite-sized chunks 
  • 2 medium zucchini, diced into bite-sized chunks


In a gallon-sized plastic storage bag, add chicken, salt, pepper, paprika, and onion powder and shake the bag to coat the chicken evenly. In a small bowl, whisk together honey, balsamic vinegar, ketchup, olive oil, and minced garlic. Pour a little less than half the sauce into the bag and shake to coat evenly. Let marinate for at least 30 minutes. Assemble skewers with chicken, onion, and zucchini chunks. Brush leftover sauce over skewers and sprinkle with additional salt, as desired. Over medium-high heat, grill skewers for a total of about 8 minutes or until temperature reaches 165°F, rotating every couple of minutes.

Keep In Mind: 

If you use wooden skewers, soaking them helps them to not burn as quickly on the grill.

California Kitchen – Dinner Cookbook

Dinner should be simple, quick, but delicious.  After all, the last thing anyone wants to do after work is a sumptuous meal. California Kitchen offers recipes that are easy to make but still delicious and exciting! 

Grilled Lemon Pepper Chicken Salad with Lemon Yogurt Dressing

The chicken is marinated in lemon juice, olive oil, Greek yogurt, garlic powder, and lemon pepper seasoning. Just from the marinating process, it’s already infused with so many flavors. 

Yields: 5


For chicken

  • 1/3 cup plain Greek yogurt 
  • 1 tbsp lemon pepper seasoning 
  • 1/4 tsp garlic powder
  • 3 tbsp lemon juice 
  • 1 tbsp olive oil
  • 2 lbs thin-sliced boneless skinless chicken breasts 
  • Salt, as desired

For dressing

  • 3 tbsp lemon juice 
  • 1/2 cup plain Greek yogurt 
  • 3 tbsp olive oil 
  • 1/2 clove garlic, minced 
  • 1/4 tsp kosher salt 
  • Freshly cracked black pepper, to taste

For salad

  • 3 medium zucchini, halved 
  • Olive oil, for brushing 
  • Salt and pepper, as desired 
  • Spinach, or other salad


Place chicken, yogurt, lemon pepper seasoning, garlic powder, lemon juice, and olive oil into a gallon-sized plastic storage bag. Shake to coat evenly. Marinate chicken in the refrigerator for at least 4 hours. Remove chicken from marinade and sprinkle with salt, as desired. Brush zucchini halves lightly with olive oil and season with salt and pepper, as desired. Over grill heated to medium-high, grill chicken for 3-4 minutes each side, or until internal temperature reaches 165°F. Grill zucchini for 2-3 minutes per side. Assemble dressing by whisking together lemon juice, yogurt, olive oil, garlic, salt and pepper. Top spinach with chicken, zucchini, and dressing. Serve.


If you can’t find thin-sliced chicken breasts, you can just pound out your chicken breast to desired thickness.

Salsa Verde Chicken Stuffed Peppers

These peppers are such a unique take on a traditional dish. They’re made with filled bell peppers, white rice, black beans, salsa verde, and cheese, as well as shredded chicken poached with a variety of Mexican spices. When they’re done, top them with as much sour cream as you wish and, if preferred, some green onions.

Yields: 5


  • 1/2lb boneless skinless chicken breast 
  • 1/2 tsp kosher salt 
  • 1/4 tsp freshly cracked black pepper 
  • 1/2 tsp garlic powder
  • 2 tsp chili powder 
  • 1/2 tsp oregano 
  • 1/4 tsp cumin 
  • 5 large bell peppers 
  • 1 1/2 cup rice, cooked 
  • 1 1/2 cup mild salsa verde 
  • 1 15oz can black beans, drained 
  • 1 1/2 cup Mexican blend shredded cheese 
  • Sour cream, for topping (optional) 
  • Green onions, chopped, for topping (optional)


Place chicken, salt, pepper, garlic powder, chili powder, oregano and cumin in a saucepan and cover with about 4 cups of water. Bring to a boil over high medium-high heat and boil for 10 minutes. Partially cover the pan with lid, lower heat to medium-low and simmer for 30 minutes. Preheat the oven to 350F. Remove chicken and shred. While chicken is cooking, submerge peppers in water in a pot and boil over high heat for 4-5 minutes. Remove peppers from the pot and place them in a baking dish. In a large bowl, stir to combine shredded chicken, rice, salsa, beans, and half of the shredded cheese (about 3/4 cup). Divide filling between each of the peppers and top with remaining cheese. Place just enough water in the baking dish to barely coat the bottom. Cover the baking dish with foil and bake for 20-25 minutes or until peppers are soft and filling is heated through. Top with sour cream and green onions, if desired, and serve.

Brown Sugar Bacon Burgers + Blue CHeese Caramelized Onion Sauce

This burger has a crispy bacon patty topped with brown sugar glaze and sits atop a delicious beef patty drenched in a creamy, velvety blue cheese caramelized onion sauce.

Yields: 4


  • 1 red onion, sliced 
  • 2 tbsp butter 
  • 3 tbsp milk (I used 2%) 
  • 2 oz blue cheese, crumbled 
  • 8 slices bacon 
  • 3 tbsp brown sugar 
  • 4 burger patties Salt and pepper 
  • Arugula or other lettuce (optional) 
  • 4 burger buns (gluten-free, if desired)


In a small saucepan, melt butter, add onions, and a small pinch of salt. Stir to coat in butter. Without disturbing the onions, sauté for 5 minutes uncovered. After 5 minutes, stir and cover. Lower heat to medium-low and sauté for 3 minutes and stir, repeat this until onions are fully caramelized, about 15-20 minutes. While onions are caramelized, on a foil-lined baking pan, sprinkle brown sugar evenly over bacon. Place the baking pan in a cold oven and set the temperature to 400 degrees F. Remove bacon when it has reached desired crispness, about 17-19 minutes. After onions are caramelized, stir in milk and bring the mixture to a gentle simmer. Let the mixture simmer for 2-3 minutes while stirring. Stir in blue cheese and simmer until thickened, as desired. Grill burger patties as desired. Assemble burgers with patties, sauce, bacon, and lettuce.