Easy Taco Chili Salad

Meat Preparation

1 pound lean ground beef
1 small onion, diced
1 teaspoon Epicure Selections Minced Garlic
1 1/2 teaspoon Epicure Selections Taco Seasoning
1/2 teaspoon Epicure Selections Chipolte Chili
1 - 540 ml can black beans, drained and rinsed
1 - 796 ml can diced tomatoes
1 - 156 ml can tomato paste
tortilla chips

In a large to medium saucepan, brown beef and onion drain off liquid. Add remaining ingredients. Stir together well. Simmer 30 minutes, stirring frequently.

Prepare Epicure Selections Italian or Classic Vinaigrette according to label directions. Set aside. Prepare Epicure Selections Guacamole Dip Mix according to package directions.

Make your favorite green salad. On a large plate, place salad and tortilla chips. Place Taco Chili over chips add grated cheese if desired. Serve additional chips, guacamole, your favorite Epicure Selections Salsa (prepared) on the side.

Serves 4 -6

Baked Pasta with Meat, Cheese and Tomatoes

1 pound of lean ground beef
I large can diced tomatoes
1 small onion, chopped
1 green pepper, chopped
1 stalk of celery, chopped
1/2 cup mushrooms, sliced
1 pound of tube pasta
1 teaspoon Epicure Selections Minced Garlic
1 tablespoons of Epicure Selections Seasoning for Italian Meatballs
2 tablespoons butter
2 tablespoon all purpose flour
2 cups milk
2 cups shredded mozzarella cheese

Cook pasta according to package directions, drain, set aside.

In a medium skillet, brown ground beef, drain off liquid. Add, onion, pepper, celery, mushrooms, garlic, seasoning for meatballs, stir well. Cook until onions soften.

Place meat mixture in a 10" x 13" oven proof casserole dish. Top with tomatoes and cooked pasta. Set aside.

In medium saucepan over medium-high heat melt butter, stir in flour to form a smooth paste. Gradually whisk in milk. Stirring constantly, bring to a boil. Remove from heat, stir in cheese until melted. Pour over meat and pasta. Stir it all together until all the pasta is well coated and well mixed together. Top with additional grated cheese if desired. Bake in a 350F preheated oven for 35 minutes, until bubbly. Makes 6 - 8 servings. Serve with Salad and crusty bread.

Quick Chocolate Pudding

1/3 cup granulated sugar
1 tablespoon corn starch
1/4 cup Epicure Selections Pure Cocoa
1/4 cup water
1 1/3 cup milk
1 teaspoon Epicure Selections Pure Vanilla Extract

Whisk sugar, cornstarch and cocoa in a medium sauce pan or Epicure Selection's Multi-Pot. Stir in water to make a thin, smooth paste. Add milk, stir until well combined. bring to a rapid boil over medium-high heat while stirring constantly. Remove from heat, whisk in vanilla extract. pour into 4 serving dishes, cover and chill.

A great treat for summer days - freeze in Popsicle molds and enjoy frozen.

Red Hot Oven Fries

3 large baking potatoes, cut into thin strips
1 tablespoon olive oil
1 -2 tablespoons Epicure Selections Louisiana Hot and Spicy Dip Mix
Epicure Selections Sea Salt, to taste

Preheat the oven to 425F

Line baking sheet with parchment paper.

Toss all ingredients together, until potatoes are evenly coated.

Spread in a single layer on parchment line sheet. Bake for about 40 - 45 minutes. Turn several times during baking to brown evenly on all sides. Bake until potatoes are thoroughly cooked and are slightly crispy and browned.

You can substitute Louisiana Hot and Spicy Dip Mix with almost any other spice blend or dip mix. Some of my favorites are
Epicure Selections 3 Onion Dip Mix, Epicure Selections Herb and Garlic Dip Mix, Greek Seasoning, Sun-dried Tomato and Herb Dip Mix

Jalapeno Corn Cakes

1 1/4 cup all-purpose flour
1 tablespoon white sugar
1 tablespoon Epicure Selections Baking Powder
1/2 teaspoon salt
1 Tablespoon Epicure Selections Cheese and Jalapeno Dip Mix
1 egg, beaten
1 1/2 cup milk
1/4 cup butter, melted (or vegetable oil)
1/2 cup cornmeal
1 cup fresh or frozen corn kernels

Whisk flour,sugar, baking powder, salt and dip mix together in a medium bowl.
Whisk egg, milk and butter together in another bowl. Stir in cornmeal.
Add wet ingredients to the bowl with the dry ingredients, mix just to combine. Add corn. Do not over mix, mixture should be lumpy.
Heat skillet over medium heat. Lightly coat pan with vegetable oil.
Spoon a heaping tablespoon of batter into pan, to form flat cakes. Cook 1 1/2 minutes to 2 1/2 minutes on each side until firm and slightly crisp.

Makes approximately 36 silver dollar sized cakes.
Serve topped with prepared Epicure Selections Salsa or Guacamole

Roasted Vegetables with Italian Sausages

This is a quick recipe that is really good.

1 red pepper, cut into strips
1 green pepper, cut into strips
1 zucchini, cut into strips
1 medium onion, sliced
8 oz mushrooms, cut into bite- size pieces
1 pint grape or cherry tomatoes
1 pound, Italian sausage, hot or mild, your choice
2 tablespoons olive oil
2 tablespoons Epicure's Balsamic Vinegar
2 teaspoons Epicure's Sansel Red Garlic

Mix all the vegetables together, except tomatoes, with oil and vinegar. Spread out in a single layer on a cookie sheet. Sprinkle with Red Garlic Sansel. Pierce suasages with a fork. Spread sausages across vegetables and layer with cherry tomatoes.

Bake in a pre-heated 425F oven. After 15 minutes, turn sausages over to brown evenly. Roast anther 20 minutes, until sausages are cooked through and vegetables start to darken.

Serve with Pesto Pasta

Cook 4 servings of your favorite pasta. Once cooked, drain,return to pot. Stir in 3 - 4 tablespoons of olive oil, 1 - 2 tablespoons of Epicure's Pesto Spice Mix. Toss well.

Serve with Parmesan cheese.

Great with a green salad and Focaccia Bread