One of the recipes I make all the time for dinner is Shrimp and Grits, either the traditional Cajun style or a Tex-Mex version that is just as amazing as the original. I love it so much because, aside from being delicious, it’s also incredibly easy to make. So I can whip it up with ease, and have it on the table in no time at all. Those recipes are highly needed sometimes, especially during the week when the last thing you want to do is be stuck in the kitchen all night, am I right? This Pulled Pork and Grits came about because I needed a new twist on that recipe I’m always going to. Cooking the pork in my pressure cooker takes all the work out of the dish for me. The grits are cheesy and have a bit of a kick to them, thanks to the pickled jalapeños. The best part are the toppings which add another layer to an already incredible dish. Give them a try, you’ll love them!
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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.
The season 2 finale of 
A quick chicken pozole rojo is a soup I make on almost a weekly basis. Just in case you’re not familiar with pozole, it’s a Mexican soup made with hominy, and traditionally, with pork, but I use boneless chicken thighs to speed things up. The best part is the endless toppings at the end. Think chicken tortilla soup toppings, but on steroids. I serve it with white rice on the side and of course, corn tortillas. It’s already such a comforting meal on it’s own, but I decided to take it to the next level by turning it into a delicious over-the-top mac and cheese. Pozole Mac and Cheese is my newest obsession and I can’t recommend it enough!
Sometimes we’re all in dire need of comfort food. Whether that means a big bowl of chili, a couple slices of pizza, or several servings of cheesy homemade mac and cheese. Comfort food is whatever makes us happy. Whatever brings us back home and gives us that warm fuzzy feeling inside. I love that food has the power to make us feel those emotions, whether they’re happy or sad; hopefully it’s always happy though. When I think of comfort food, I usually crave either 
I’ve talked about my recent love of Hawaiian food two other times now on the blog, 
