Epicurean Charlotte

Food & Wine Magazine

CHRONICLING THE JOYS OF FOOD AND WINE IN THE CHARLOTTE METROPOLITAN REGION

July/August Recipes

Italian Mimosa
Courtesy of Brandpoint

Ingredients:

  • 2 Oz. Orange Vodka
  • 4 Oz. Blood Orange Juice
  • 6 Oz. Prosecco

Mix the first two ingredients and divide among two flutes. Top each with Prosecco and garnish with a blood orange. 

(Serves two.)

 

Taco Pie
Courtesy of Borden

 

ingredients:

  •  1 tube (8 oz) refrigerated crescent rolls
  • 1 lb lean ground beef
  • 1 pkg taco seasoning mix
  • ¾ c water
  • 2 c crushed taco chips,  divided
  • 2 c sour cream
  • 1 c borden® sharp cheddar shreds

Preheat the oven to 350°F and spray a 9x9 baking dish with non-stick spray. Unroll the crescents and line the inside of the prepared baking dish, pinching all of the edges together and overlap if needed to form a solid layer of rolls. Set aside. Cook the ground beef in a large skillet over medium-high heat until browned; drain the fat. Add the taco seasoning mix and water. Cook until most of moisture has evaporated. Sprinkle 1 cup of taco chips on top of the rolls, then top with meat, then sour cream, then cheese. Bake for 20 minutes or until the crescents have browned and the sauce begins to bubble at the edges. Top with the remaining taco chips, and bake for 5 more minutes.