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Sherilyn's Bbq Chicken Burritos with Corn Relish & Guacamole recipe

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

They make great Christmas gifts for family and all the various people you give them to. Mailman, garbage man, paperboy, school teachers, your kids' friends. etc. I figure if the kids have to help me cut, they get some to give to their friends.

Polenta crostini topped with a savory porcini and cremini mushroom sauce. Crisp broiled polenta rounds stand in for bread, making this Italian appetizer naturally gluten-free.

Rose hip chutney blends foraged rose hips with apples, raisins, apple cider vinegar, ginger, and cayenne for a tangy-sweet preserve that pairs with holiday ham, turkey, or game.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.

Whole wheat muffins made with leftover brown rice and a hint of almond extract. A clever way to use up cooked rice, turning yesterday's side dish into a hearty breakfast muffin.

This delicious Italian snack is perfect with a cup of hot tea or coffee.

A frozen vanilla mousse with just four ingredients: whipped cream, egg whites, sugar, and vanilla. Light as air, frozen until firm, and served soft at room temperature.

Thick-cut potato spears brushed with mayonnaise and baked until golden and crispy. Just four ingredients and the crunchiest oven fries you'll ever make.

Rum-scented candy logs made with powdered sugar and cherries, coated in melted caramel and rolled in crunchy pecans. A vintage holiday confection that makes half a dozen logs.

Chai Kurdi is traditional Kurdish tea brewed with Indian tea leaves and a whole cinnamon stick. Fragrant, warming, and served with sugar cubes for sweetening to taste.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.