Culinary Adventures with Camilla

This post is written in conjunction with #FallFlavors. Sponsor companies contributed prize packages for the raffle giveaway. All opinions are mine alone. Here we are at Day Two of #FallFlavors where we celebrate all things associated with Fall such as squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered two dozen bloggers who have over one hundred recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready! Tuesday's Recipes Breakfast Maple Coffee Glazed Baked Donuts by A Kitchen Hoor's Adventures Savory Baby Greens Salad with Pomegranate, Blue Cheese, And Pecans by Karen's Kitchen Stories Instant Pot Pork Riblets with Sauerkraut by Palatable Pastime Pecan Chicken and Grape Salad by Cindy's Recipes and Writings Turkey...

This post is sponsored in conjunction with #FallFlavors. I received complimentary product from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone. Welcome to Flavors of Fall - #FallFlavors - where we celebrate all things associated with Fall such as squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered two dozen bloggers who have over one hundred recipes they will be sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must-make recipes so get your pinning, tweeting, and sharing fingers ready! Monday's Line-Up Breakfast Cinnamon Glazed Donut French Toast by Daily Dish Recipes Cranberry Pecan Coffee Cake by Family Around the Table Ginger Pear Muffins by Jolene's Recipe Journal Healthy Chocolate Pumpkin Waffles by Tip Garden Spiced Coffee Toffee Bread by Cheese Curd I...

We are of the mindset that everything is better than bacon. LOL. So, when I was brainstorming with the boys about our own little BaconFest, they decided that we should have a bacon biscuit bar. You know: bacon biscuits + bacon gravy, bacon biscuits + bacon jam, and bacon biscuits sliders. I could feel my cholesterol climbing while menu planning! But I also knew that the bar would be a hit with our guests. Ingredients  makes about fifteen 2" square biscuits 1/4 C organic granulated sugar 3 T warm water 2 t (1 envelope) active dry yeast 5 C all-purpose flour 2 t salt 1 t baking soda 1 t baking powder 1 C butter, cold and cubed 2 C whole plain buttermilk (you can use yogurt, instead) 1/2 C butter, cold light oil for greasing the bowl (I used canola) 4  candied bacon strips , coarsely chopped   Procedure In a small mixing bowl, stir together sugar, 3 T warm water, and yeast. Let stand until mixture is bloomed and foamy, approximately 5 minutes....

This is a sponsored post written by me in conjunction with the upcoming October #Winophiles event. Wine samples were provided for this post and this page may contain affiliate links. This is a pairing that I made on the second night of pouring the Château du Cèdre Extra Libre 2018 Malbec which I received for the upcoming October French Winophiles event. So you'll have to wait to hear about the wine, but I will share this amazingly simple, yet delicious dinner. Everything is done in one bowl and on one sheetpan. I love it for a busy weeknight evening. Ingredients  serves 6 to 8 Baby Kale Pesto  (makes more than you need, but depends on your preference) 4 C baby kale greens, rinsed and dried 1 C fresh herbs (I used basil and parsley) 1 T crushed garlic 1/2 C ground almonds 1/2 C shredded parmesan olive oil freshly ground pepper freshly ground salt Also needed: a blender or food processor Sheetpan Cod 6 to 8 boneless pieces of cod 3 to 4...

Yesterday, California's central coast had a record-shattering heatwave. We tipped over 90 degrees F on the Monterey Peninsula and it was over 100 degrees F at my office! Crazy temps. Needless to say: turning on my stove and oven were not high on my list of to-dos. So, I prepped lots of veggies and put them in the fridge for later. This is a riff on one of our favorites: Griddled Delicata Squash . So, I cooked them on the griddle when it was cooler at night, let them come to room temperature, doused them with a marinade, and put them in the fridge for a tasty salad the next day. It's on my lunch today. Yum. Ingredients Squash delicata squash olive oil freshly ground pepper Marinade 2 T white wine vinegar 2 T fresh lemon juice 1 T minced garlic 2 t fresh thyme leaves 1/3 C olive oil Also needed: lidded mason jar Procedure Squash Preheat griddle over medium heat. Halve the delicata and scoop out the seeds. Destem, then slice in...

This is a sponsored post written by me on behalf of Markham Vineyards, one of the  #MerlotMe   event sponsors. Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. We are inching towards October. It means the air has a little bit of a chill in the morning. It means apples are at the market in full force. It means I have braises and stews on the brain. And it means the start of #MerlotMe month. Yep. An entire month filled with Merlot-food pairings made all the more fun with the samples of Merlot from all around that keep appearing on my doorstep! Besides getting to play with food and wine, I love that every year I receive wines from winemakers that I have never tried before. This is the perfect case in point. I received a bottle of the 2015 Estate Merlot from Markham Vineyards* this time around. In My Glass From their Yountville Estate Vineyard, the vines here were take...

This is a sponsored post written by me on behalf of Torani  and may contain affiliate links.  All opinions are mine alone. I received a bottle of a brand-new product from Torani* - one of their puremade syrups. I've long been a fan of Torani and used their syrups in my  Hot Caramel Apple Cider ,  Lavender Panna Cotta ,  Guava Gin Fizz , and more. So, drinks and desserts were my go-to. But I rarely used those syrups in any kind of savories. Then I noticed that a friend had used a syrup in a vinaigrette and I thought to myself: Why not? Sometimes you put honey or maple syrup in a vinaigrette. Done! As I mentioned, this Puremade Syrup from Torani is a brand-new product; it will be available to customers shortly. But I  love  that Torani Puremade Syrups contain: no artificial preservatives; no artificial colors; no artificial flavors; and no GMOs! I whipped up this batch of Puremade Vanilla Bean Vinaigrette and drizzled it on an entree sa...