Fresh and Tasty Blog

Ingredients

• 1 pound ground beef or turkey
• 1 eight-ounce can of tomato sauce
• 1 eight-ounce tube of refrigerated buttermilk biscuits
• 2 teaspoons garlic powder
• 2 teaspoons oregano
• 2 teaspoons red chili powder
• 2 teaspoons fresh cilantro leaves – chopped

Directions

Preheat oven to 350 degrees.

Brown the meat in a skillet over medium-high heat. Add the garlic powder, oregano, red chili powder and cilantro and stir well. When the meat is done, drain it, then return it to the skillet and stir in the tomato sauce. Simmer for 5 or 6 minutes. 

Cut each biscuit into quarters and flatten pieces with a rolling pin. Place a heaping teaspoon of the meat mixture in the center of each piece. Fold in half to form a crescent and seal the edges with a fork four times. Place on an ungreased baking sheet and bake for 8 to 10 minutes. Serve immediately. (Can be assembled and refrigerated ahead of time. Bring to room temperature before baking.)

Recipe from Seasons of Santa Fe cookbook. Sold at Kitchenality. 

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup packed light or dark brown sugar
• 1 cup granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 6 Tablespoons pumpkin puree
• 1 and 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon pumpkin pie spice
• 1/2 cup white chocolate chips or chunks

Directions

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory!

Take the dough out of the refrigerator. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.

Bake the cookies for 10 minutes. The cookies will look very soft and under baked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more white chocolate chips onto the tops, if desired.

If you your cookies didn’t spread much at all, flatten them when you take them out of the oven. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. Let them sit out for at least 1 hour before enjoying.

Sarah Taylor has been a loyal volunteer and Board member wearing several hats at Kitchen Angels since 1998. When Sarah lived in California she owned and operated a kitchen store named The Pan Handler for 20 years. So it made sense in 2015 that she shared in the founding of Kitchenality, an onsite retail store selling gently used kitchenware to support Kitchen Angels. Sarah has always been involved in the Santa Fe community and was inducted as an official Santa Fe Living Treasure in 1998. Because of her passion and volunteerism to help Santa Fe, Sarah is always willing to extend a helping hand. At Kitchen Angels she started with bulk mailing and database entry. Recently she has returned as a Board member now as Secretary. Working with Kitchen Angels has always been her priority, but Sarah has also served on the boards of Santa Fe Habitat for Humanity, Santa Fe Council of Int’l Relations, Friends of the Wheelwright Museum and The United World College of the American West. Sarah is truly a living treasure.

Ingredients

• 1 tube (13.8 oz) refrigerated pizza crust or flatbread
• 3 plum tomatoes, finely chopped (about 2 cups)
• ½ cup soft sun-dried tomato halves julienned
• 2 tablespoons olive oil
• 1 tablespoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Cooking spray
• 1 cup shredded Asiago cheese
• 2 cups yellow and/or cherry tomatoes, halved

Directions

• Unroll and press dough into a 15×10-in. rectangle. Transfer dough to an 18×12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray.
• In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.
• Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill 1-2 minutes longer or until second side begins to brown.
• Remove from grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted.
• To bake flatbread: Preheat oven to 425°. Unroll and press dough onto bottom of a 15x10x1-in. baking pan coated with cooking spray. Bake 6-8 minutes or until lightly browned. Assemble flatbread as directed. Bake 8-10 minutes longer or until crust is golden and cheese is melted.