Culinary Adventures with Camilla

One thing I will say about this shelter-in-place order: I sure am digging deep into my cabinets and using up ingredients that I didn't even remember that I had! In any case, Jake requested fish tacos for our 20th anniversary dinner last night. So, I went to a local fish market - we are allowed to go out for groceries! - and picked up petrale sole and rockfish. Then I had the Enthusiastic Kitchen Elf make a fresh salsa; and the Precise Kitchen Elf cranked out some homemade corn tortillas with a bag of masa that I had in the cupboard and the rabbit stock I had simmering on the stove from when I made Kouneli Stifado (Greek Rabbit Stew).   Ingredients makes about twenty 4" tortillas 3 C masa harina 2-1/4 C warm liquid (you can use water or stock) 1 t freshly ground salt 1 T olive oil corn meal for rolling oil for cooking Also needed: waxed paper or parchment paper, tortilla press (if you don't have a press, you can use a rolling pin...it just w...

  This is a sponsored post written by me on behalf of  Melissa's Produce . I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. A little while ago, I decided to host an enchilada event for Cinco de Mayo and asked some of the other Festive Foodies to join me. Then I reached out to my contacts at  Melissa's Produce  to see if they would want to sponsor the event. They did! A group of us received an amazing array of dried chile peppers to develop some recipes ahead of May 5th. Crazy for chiles? Yep, we are. But I'll admit: I was more than a little daunted by this box of dried chiles as I was unfamiliar with several of them. Thankfully there is a chile temperature scale on the upper right hand corner of each package. So, I tested them in different versions of my homemade enchilada sauce. The one that was the favorite - with my ...

It's time for Group B's June 2015  Secret Recipe Club   reveal. This month I was assigned to  Flavors by Four   penned by the mother-daughter team of Susan and Nicole. How awesome is that?! They have been blogging since the end of 2010. They share: "We love to eat therefore we enjoy cooking and baking. We are always looking for new tasty recipes to share with each other. We will take turns blogging about the delicious dishes we find. Enjoy our Flavors!" For June's SRC reveal, I decided to make their  Hawaiian Slow Cooker Pulled Pork . Well, a version of it...since I don't have a slow cooker. But I couldn't resist the flavors, so I adapted. The flavors were amazing. Because we had just had pulled pork sandwiches this week, I made this batch into soft tacos. Delicious. Ingredients 3 to 4 pound boneless pork roast olive oil 1 onion, chopped 1 T ground paprika 1 t freshly ground black pepper 1 fresh tomato, chopped 1 C pineapple juic...

When I finally realized it was Cinco de Mayo , I was already home and the boys were fully-entrenched in doing homework. I really didn't want to disrupt that and go back out to the store. So, I made due with what I had for a pan of enchiladas - I had veggies. So, for the first time ever, I made onion-carrot-cabbage-zucchini enchiladas. The verdict: one said that the veggies were disconcerting; another said that these were the best enchiladas I have ever made; and one sat mute, but finished his plate. I'd say that it was a success. Ingredients Enchiladas 1 onion, peeled and diced olive oil 1/2 head cabbage, thinly sliced 3 carrots, diced 2 zucchini, diced dash of smoked paprika dash of ground cumin freshly ground sea salt freshly ground pepper 2 C cotija cheese, crumbled 2 C shredded cheese (I had a medium cheddar) corn tortillas enchilada sauce 1/2 C fresh cilantro, chopped Homemade Enchilada Sauce 2 t cornstarch dash of smoked paprika 1 C or...

For our Dia de los Muertos dinner, I opened up the fridge and decided to make some enchiladas with the vegetables I had in there. So, here we go: pumpkin-potato-pepper enchiladas. Easy and filling! 2 C cubed pumpkin 1 C cubed potatoes 2 red bell peppers, deseeded and thinly sliced 1 onion, diced 4 stalks of celery, sliced olive oil dash of smoked paprika dash of ground cumin freshly ground sea salt freshly ground pepper 1/2 C chopped cilantro 2 C shredded cheese (I had colby) 1 C mozzarella pearls In a large flat-bottom pan, saute the onions and celery in olive oil until they begin to turn translucent. Add the pumpkins and potatoes and cook until fork tender. Fold in the peppers and cilantro. Season with salt and pepper to taste. Set aside. Homemade Pumpkin-Enchilada Sauce 2 t cornstarch dash of smoked paprika 1 C tomato sauce 1 C organic chicken broth 1 t ground cumin 1 T minced garlic 2 T pumpkin puree Mix all of the wet ingredients in a...