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.
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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 have a huge confession to make, and I think I would just feel so much better if I were to confess it here to you. After all, I do think this is a safe space so I feel like I can say anything without judgement, right? The truth is I don’t really care for sushi. That’s to say, I don’t like raw sushi or hand rolls, and really the only kind of sushi I do enjoy, if you can call it sushi at all, are basic cut rolls like California Roll or Shrimp Tempura Roll and I’m sure I’ve just insulted many people, and I’m sorry! The other problem I have with sushi is that I feel like you spend a lot of money on it and then about 20 minutes later you’re just hungry all over again and so you end up eating another meal altogether. With all that being said, I do have a soft spot, like I said, for a California roll, as basic as that is, and so these California Roll Jars are the ultimate meal on the go. They’re fun to eat and great for parties. Let’s all get into it!
When I think of the ultimate comfort food, my mind automatically goes straight to chicken pot pie. When I think of chicken pot pie, I instantly think of winter because it’s usually what I make on a cold night when I’m trying to warm us up with a comforting and filling dish. The trouble is that I crave it during the summer months as well, but don’t make it because it’s a bit too rich for summer. This is where these Chicken Pot Pie Sandwiches come into play. They’re a cross between a classic chicken salad with mayo and a comforting chicken pot pie, the kind with biscuits baked right on top. It’s a dream come true if you really think about it, and the perfect summer dish to make all season long.
If you’re not familiar with what tortas are, they’re a Mexican sandwich made with all sorts of different delicious fillings. The best part is that they can be eaten hot or cold, are extremely versatile and are made with the most incredible bread. If you’ve never had a Mexican bolillo, warm out of the oven, I’m here to tell you that you’re missing out. On a separate side note, a torta can also refer to a cake, and quite honestly, I wouldn’t be mad at either of these dishes. These Spicy Pinto Bean and Ham Tortas are one of the easiest sandwiches you’ll ever make. It requires practically no cooking and can be made as a quick weeknight dinner, a light weekend lunch or even a perfect picnic treat. The real star of the show however, is the spicy pinto bean spread that starts simply with a can of pinto beans, which you probably already have in your pantry, and if you don’t, then you should start stocking up because these sandwiches are a dream come true.
I think I’ve mentioned before that I’m currently learning Italian at the local community college right by my house. The class is a couple days a week. I get to ride my bike there and it’s the perfect break from all the work I do in the kitchen and on the computer on a daily basis. Not only am I enjoying learning the language, but I’ve become fascinated with the Italian culture itself and it’s people. There’s just something so warm and inviting about both. Having been to Italy twice now, I’ve had the chance to eat some really amazing food there. One of my favorite things is not fancy at all and can be found in tiny corner sandwich shops. Piadina (or Piadine when it’s plural) is an Italian flatbread prepared in the Emilia-Romagna region. The flatbread is filled with a variety of cheeses, cold cuts and/or vegetables. It’s traditionally made with lard, but I’ve made this one with vegetable shortening instead, to make it attainable for us all. It’s a fun weekend project to get in the kitchen and try out!
