Culinary Adventures with Camilla

When I want a delicious chicken dish with low time in preparation, crisped chicken thighs - bone-in, skin-on - is usually it. The glaze or rub is so flexible and it's on the table in about an hour. Ingredients  serves 6 6 or 7 bone-in chicken thighs, skin on 1/2 C soy sauce 1 T sesame oil + more for brushing 2 to 3 garlic cloves, peeled and pressed 1 T olive oil sesame seeds for garnish Procedure Mix soy sauce, sesame oil, and garlic together in a small mixing bowl and place the chicken skin-side down in the bowl. In a heavy skillet (I like to use my Le Creuset braiser), heat olive oil. Place the skin side of chicken down and cook for 25 to 30 minutes. Turn the chicken over - the skin will be browned and crisp - and cook on the second side for 25 to 30 minutes. To finish, brush each chicken thigh with a thin layer of sesame oil and sprinkle with sesame seeds. Serve immediately! I served these with a side of steamed brown rice and roasted broccoli ...

This post is sponsored  by Adagio Teas .  I received complimentary product for the purpose of review . All opinions are mine alone. I have already posted two recipes using the  Wicked Teas Sampler Set   from  Adagio Teas ,* but they were both sweets and I wanted to feature at least one savory recipe with Adagio's Limited Edition Wicked Teas that features six Halloween themed teas packaged in spooky metal tins. This recipe uses their Bat Brew, a blend of black tea, cinnamon bark, ginger root, cocoa nibs, chocolate chips, and edible confetti.  Yes, it's a fun little mix whose eye-candy appeal isn't really highlighted in this recipe. But the flavors are decidedly Fall and Halloween-y. I love it! You can make this with any black tea blend that you like. I hope you'll try it. Ingredients serves 4 4 bone-in, skin-on chicken thighs olive oil for drizzling Brine 1/4 C salt 1 T organic granulated sugar 2 C water 2 T tea ...

This is a sponsored post written by me on behalf Trefethen, 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. It's still October! And I am still making my way through the bottles of Merlot sent to me by the #MerlotMe sponsors. You can read the post I did for the #WinePW #MerlotMe event a couple of weekends ago: So Many Merlots, So Many Pairings . This Merlot comes from the Trefethen Family Vineyards* in the Oak Knoll district of Napa Valley and is a blend of 95% Merlot, 3% Cabernet Sauvignon, 2% Malbec. I loved that this wine was silky yet vibrant, fruity yet earthy.  The first sniff - and taste - had me thinking about roasting mushrooms, but one of my trio doesn't care for mushrooms. I know, I know: whose kid is that!? Certainly not this fungi-lovin' gal! But, oh, well, the earthiness in the wine led me to pesto next. ...

One of my good friends makes amazing butter chicken. Really outstanding. It's sort of legendary in our circle of friends.  D will come home, gushing that his friend - her son - brought butter chicken for lunch. In the lunchroom, her butter chicken holds the highest value. And K leverages it well in their mid-day food bartering. "I think you need to give me one more strawberry since it is butter chicken." She even brought some over last year on April 26th which is Jake's birthday and he opted for that instead of the dinner I had planned. No worries...I have thick skin. And, over the years, all of us have asked for her recipe. She finally assented and printed out copies for us in June. It has taken me this long to actually make it. I bought the chicken this weekend, but time got away from me. Then, yesterday, I swore that I wasn't going to turn on the stove - it was 95 degrees in Monterey - but the boys insisted. This is my version with slight ...

I love that this recipe is relatively hands-off, but the resulting dish is tasty and tender! I can pop it in the oven and go for a walk while it roasts. So it's perfect for a quick weeknight dinner. Ingredients  serves 6 6 chicken thighs (skin on, bone in) 4 to 6 cloves garlic, minced 3/4 t freshly ground sea salt 3/4 t freshly ground black pepper 2 organic Meyer lemons, 1 thinly sliced and 1 juiced olive oil for drizzling Procedure Remove chicken from the fridge at least 30 minutes before you want to roast them. Place chicken thighs in a rimmed baking dish where they can lay flat in a single layer. Rub with minced garlic and sprinkle with salt and pepper. Drizzle with olive oil and lemon juice. Lay thin slices of lemon on top of the chicken thighs. Preheat the oven to 400 degrees F. Roast in the pre-heated oven for 35 to 40 minutes, or until the exposed chicken skin is beginning to brown. Turn the oven up to 450 degrees F; ...

As another entree for the blueberry baby shower last weekend, I made Blueberry Chutney-Glazed Chicken Thighs. So easy. Ingredients makes a dozen 12 organic, bone-in chicken thighs 6 cloves garlic, crushed 1-1/2 t ground cardamom 1-1/2 t ground paprika 1 t ground ginger 1 t ground coriander 1 T ground cumin 1 t ground turmeric 1 t freshly ground sea salt 1 t freshly ground black pepper olive oil red wine blueberry chutney (my recipe here ) Procedure Place chicken thighs in a lidded container where they can lay flat in a single layer. Add the remaining ingredients and rub the spices into the meat. Drizzle with olive oil and red wine. Cover the container. Refrigerate overnight. Remove chicken from the refrigerator at least 30 minutes before you want to start cooking. Preheat the oven to 400 degrees F. Place chicken in a baking dish. Drizzle with more olive oil. Roast in the pre-heated oven for 40 minutes, or until chicken is browned and crisp and...

It's time for Group B's April 2015  Secret Recipe Club   reveal. This month I was assigned to  The Vanderbilt Wife , a blog written by Jessie. We used to be in Group A together, so I've been reading her blog for quite awhile. It was a treat for her to show up in my roster! Jessie, a mom to three cute kiddos, started Vanderbilt Wife in 2006 as a way to make herself write more regularly. She shares: "Professionally, I was a copy editor for three and a half years. I am a freelance writer, editor, proofreader, and social media manager. ...I write twice a week for ParentLife Online and am a recipe editor for HomeLife and ParentLife magazines." She actually helped get one of my recipes published in their Christmas cookie issue: Kruidnoten (in HomeLife Magazine) . There were quite a few recipes of Jessie's that intrigued me, including her Cucumber and Radish Salad , Lemony Vegetable Quinoa Salad , French Lemon Yogurt Cake , and Her Honey Parmesan Pork Roas...

First a thank you. When my friend Belle told me that she'd bring me a bottle of her homemade hot sauce, I had no idea how amazing it was. It's deliciously hot, but with an incredible amount of flavor along with that heat. Friends came over after we chopped down our Christmas trees and they were pouring it on everything from cheese - making their own Pepper Jack - to gingerbread. Okay, that was a little odd. But I have been using it in a spicy miso marinade that sings. I've made this three times this week! Ingredients serves 6 6 bone-in chicken thighs 1 T yellow miso paste 1 T hot sauce (I used Belle's homemade hot sauce) 1 T soy sauce 2 T olive oil juice from 1 organic lemon Procedure Preheat oven to 375 degrees F. Place the chicken in a baking dish so that they lay flat without overlapping. Whisk the remaining ingredients together in a mixing bowl. Pour the sauce over the chicken, spreading it with your fingers to make sure the chicken is well...