Culinary Adventures with Camilla

 This is a sponsored post written by me on behalf of Selefina spices.  Complimentary product was provided for this post and this page may contain affiliate links.  However, all opinions expressed here are my own. Let me start with this: I don't have shots of my finished dish on serving plates because I made these to send up with the guys on their mountain biking trip. But of the food I sent up, this was the smash hit - even more than my lasagna! - so I am writing it up now. When a contact from  Selefina * asked me if I would like to sample their new line, I looked through the website and agreed immediately. Selefina is new venture from the people behind Adagio Teas. They have used their experience in global sourcing and making connections to find high quality spices and seasonings. And by purchasing in bulk and using their own brand for labels, costs are kept lower for the consumer. It's a win-win and, from what I've tried, the products are amazing. Stay tuned f...

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...