I’ve been a huge fan of beef stroganoff for a very long time now, and it is partly because I think it’s an absolutely delicious dish. The real reason however, is because there’s just something about it that makes me think I’m very elegant and posh when I make it at home or order it at a restaurant. The dish itself is not particularly fancy nor is it even remotely complicated. It’s a humble dish with very modest ingredients. Nothing you can’t find at a grocery store. No matter how many times I make it, it’ll still have a special place in my heart, or in my stomach I guess I should say. I’ve tried my hand at a chicken stroganoff before and even a soup variation, but this time around I’ve replaced the traditional beef for beef meatballs instead, and I can honestly say this might be the best rendition yet. I’m a sucker for meatballs though so I might be slightly biased.
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The classic and ever-comforting chicken pot pie (one of my all time favorite fall dishes) meets chicken salad with this deliciously addicting recipe. I know that I should be thinking about warming soups and stews right now, but we’re having hot weather here in Los Angeles yet again, and so my brain is still in summer mode. The great thing about this Chicken Pot Pie Salad though is that you can make it all year long. It’s comforting, but light at the same time, thanks to the homemade tarragon dressing. Serve warm, room temperature or cold right from the fridge. Did I mention that biscuits are involved? It’s always a good day when biscuits are involved.
I’m giving a Tex-Mex spin on a classic Italian-American dish that we all know and love. If you’ve ever been to any old school pizza parlor, then chances are you’ve probably had your fair share of meatball subs. Perhaps, you’ve made them at home countless of times? Chewy bread filled with meatballs, marinara sauce and lots of mozzarella cheese—what’s not to love about that? Absolutely nothing. Although I’m a big fan of the classic, I wanted to take things a step further and make these Tex-Mex Meatball Subs. Why? Because it just seemed like the right thing to do. These crusty rolls are filled with taco-spiced meatballs and pepper jack cheese, and then topped with a spicy slaw, avocado, cotija cheese, pickled jalapeños and a spicy crema. It’s a recipe you never knew you needed but won’t be able to live without. Did I mention they come together quickly and without much fuss? That’s what makes them so great, aside from their taste of course.
I’ve had a few baking sheet recipes on the blog now, and each one quickly becomes my favorite. From 
With Labor Day behind us we’re reaching the end of summer, and although everyone marks that specific date as the end of the season, we actually still have a few more weeks of summer left! Until September 23rd to be exact. That means we don’t have to start adding pumpkin spice to everything, just yet. Hold off on setting out those Halloween decorations and why not join me in celebrating these last two weeks by hosting a “I Don’t Want Summer to End” party with your family and friends. Have one more final BBQ or potluck outside and squeeze out every last drop of the season. I’m teaming up with my friends over at 
I still remember the first time I tried Peruvian food and it changed my life completely. It opened my taste buds to another world that I can no longer see my life without. I don’t want to sound melodramatic but it’s nothing but the truth. It all started when my older sister started dating a guy in high school who’s family was from Peru. Side note, his name was also Jonathan which made it a little weird for everyone, especially me, but I digress. He introduced her, and then subsequently us, to a Peruvian restaurant which we still frequent to this day, long after they broke up and now she’s married to someone else with child. That restaurant was the best thing to come out of that relationship. My introduction to Peruvian food was 
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