Mom's Mexican Cornbread

Easy Mini Ale and Meat Pies

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.

3 . Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.

4 . Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.

5 . Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.

6 . Bake in the preheated oven until golden brown, about 30 minutes.

Creamy Mock Hollandaise Sauce

1 . Mix cream cheese and egg yolks together in a bowl with an electric mixer. Stir lemon juice and salt together in a separate small bowl.

2 . Transfer cream cheese mixture to saucepan over low heat; whisk in lemon juice mixture. Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes.

3 . Whisk milk in gradually until desired consistency is reached. Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.

Marinated Chicken Kabobs

1 . Whisk together vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt in a medium bowl. Add chicken; stir to coat. Cover the bowl and marinate in the refrigerator for at least 2 hours.

2 . Preheat an outdoor grill for medium heat and lightly oil the grate.

3 . Thread chicken onto skewers alternately with onions, mushrooms, and bell pepper. Pour marinade into a small saucepan; bring to a boil. Cook until slightly thickened, 5 to 10 minutes.

4 . Place skewers on the preheated grill; cook, turning frequently, until chicken is no longer pink and juices run clear, 15 to 20 minutes. Baste frequently with boiled marinade during the last 10 minutes.

Instant Pot Linguine with Pesto and Peas

1 . Combine water, pasta, salt, parsley, and pepper in a multi-functional pressure cooker (such as Instant Pot). Seal lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.

2 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in peas, ricotta cheese, pesto, and Parmesan. Seal lid again and cook on high pressure for 1 minute, allowing 5 to 10 minutes for pressure to build.

3 . Release pressure carefully using the quick-release method, about 5 minutes.

Italian Mozzarella-Stuffed Meatloaf

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.

3 . Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.

4 . Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.

Seasoned Sweet Potato Fries

1 . Preheat oven to 350 degrees F. Line shallow baking pan with aluminum foil; set aside.

2 . Combine chili powder, garlic powder, and paprika in small bowl. Toss potatoes, Country Crock® Spread, and seasoning mixture in large bowl. Turn onto prepared baking pan.

3 . Bake until potatoes are tender and golden brown, turning once, about 20 minutes.

Spicy Steamed Chicken in Parchment

1 . Reconstitute dried ancho chile peppers by placing in a bowl, covering with boiling water, and letting sit for 10 minutes. Do the same with the chipotle chile peppers, but give them 15 minutes to sit.

2 . Remove ancho chile peppers from the water, remove seeds and veins, and cut into small strips. Remove chipotle chile peppers from the water and remove stems, leaving peppers whole.

3 . Combine ancho chiles, chipotle chiles, tomato sauce, and garlic in a blender and process until fairly smooth. While mixing, add cumin, coriander, salt, and pepper to the marinade and blend.

4 . Place chicken breasts and thighs in a large bowl and cover with marinade. Cover and refrigerate, 8 hours to overnight.

5 . Divide chicken and sauce evenly onto 4 sheets of parchment paper and tie closed with string.

6 . Pour equal amounts of beer and water into a saucepan and bring to a boil. Add a bamboo steamer and place parchment packets inside. Steam until chicken is no longer pink at the bone and juices run clear, about 35 minutes.

7 . Serve chicken with hot cooked rice and garnish with cilantro.

Squash Porridge

1 . Finely chop the onion and fry in vegetable oil. Mix with zucchini.

2 . Salt and pepper to taste, add the garlic, sugar and vinegar passed through the press. Mix well. Serve cold.

3 . Zucchini grate and simmer over low heat for 15 minutes.

Chef John's Cincinnati-Style Chili

1 . Combine beef and tomato paste in a large pot. Rinse out tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.

2 . Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.

3 . Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.

4 . Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with onion and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

Healthy Tartar Sauce

1 . Beat egg yolk and mayonnaise together in a bowl; stir cucumber, lemon juice, onion, vinegar, mustard, and garlic into the mayonnaise mixture.

2 . Cover bowl with plastic wrap and refrigerate at least 1 hour.

Cranberry Ice Cream Swirl Cake

1 . In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.

2 . Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.

3 . Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.

4 . Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.

5 . Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.

6 . In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.

7 . To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.

Low-Carb Cauliflower and Leek Soup

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.

3 . Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.

4 . Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.

5 . Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.

6 . Serve topped with Cheddar cheese and bacon bits.