Huevos Rancheros

Posted on April 11, 2012 by lives4life911

Huevos Rancheros by Nicole Maxwell
Videography and Production by Colin Castillo

Nicole Maxwell shows us how she spends her spare mornings spoiling herself with this delicious Southern treat. She first discovered huevos rancheros after she moved here from California for school and has fallen in love. She is currently an alumni and working in the field of Media Production. This spicy breakfast helps her get ready for her day.

Ingredients

  • 2-3 eggs
  • 2 oz. diced red bell pepper
  • 1 oz. Sriracha sauce
  • 3 oz. Your Favorite Salsa
  • 1 oz. Extra Virgin Olive Oil

Directions

In a pan over medium heat combine the olive oil and the diced bell pepper.  Sautee the bell peppers until the peppers are soft and a little charred. Crack eggs in a bowl and scramble with a fork. Pour the eggs in the pan working in the bell peppers throughout.  Plate the eggs and pour the salsa over the eggs followed by the Sriracha sauce. If you believe this dish might be too spicy feel free to substitute a lighter bell pepper and exclude the Sriracha sauce.

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Chocolate Fudge Brownies

Posted on April 4, 2012 by emilyscruggs



Chocolate Fudge Brownies by Daniel Villarreal
Videography and Production by Emily Scruggs

Daniel Villarreal, a sophomore psychology major, makes his favorite dish: chocolate fudge brownies. An avid baker, Villarreal shares his coveted tip for making the best brownies.

Ingredients

  • 1 pkg. Betty Crocker Classic Chocolate Brownie Mix
  • 1 pkg. Hershey’s syrup
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 egg
  • 9″ x 9″ pan

Directions

Pour Betty Crocker mix into a large mixing bowl. Add vegetable oil and water, stirring frequently. Next, add the egg. When mixture is mostly blended, add the Hershey’s syrup and stir until completely blended and smooth. Pour mixture into ungreased pan and bake at 350 degrees for 40 minutes. When a toothpick can be inserted and pulled out clean, the brownies are done. Let cool before serving. Serves nine.

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Quesadillas

Posted on April 11, 2011 by dianapaulina

Quesadillas by Rebecca Prada
Videography and Production by Diana Garcia

Rebecca Prada is a junior, marketing major at St. Mary’s University. Rebecca learned to cook through her family and continues to do so because she has come to love it. “It is a way to relieve stress and just get away from daily life.”

Ingredients

  • 1 pack of uncooked tortillas
  • 1 pack of mixed Mexican cheese
  • 1 pack of cooked ham

Directions

Heat a large flat sheet pan to medium heat. Make sure the pan is hot before you place the tortillas. Let the tortillas cook for about 3 minuets on each side or until you see them puffing up. If you see the tortillas puffing up let them puff for about 30 seconds and then safely with a knife or fork pop the “pimples.” After heating them at the proper time add the cheese and place it on half of the tortilla. Let the cheese melt for about a minute and then add the ham. After adding the cheese immediately close the tortilla in half and let it melt together. Let it heat up on each side for about 20 seconds and take them of the pan to cool off.

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King Ranch Chicken

Posted on April 6, 2011 by Sarah J. Mills

King Ranch Chicken by Robin Johnson
Videography and Production by Sarah J. Mills

St. Mary’s student Robin Johnson creates King Ranch Chicken, one of her favorite dishes. King Ranch Chicken is a cheesy casserole mixed with corn tortilla pieces, boiled chicken, and a zesty can of Rotel among other ingredients.

Ingredients

  • 8 oz can of Rotel Tomatoes
  • One large onion
  • 8 skinless chicken breasts
  • Two 8 oz cans of cream of chicken soup (do not add water)
  • One 4 oz can of mushrooms
  • 3 cups of shredded cheese
  • 1 package of 12 corn tortillas
  • 1 celery stick
  • 1 tsp of salt, pepper, and poultry seasonings

Directions
Preheat over to 400 degrees. Boil chicken in water seasoned with 1 tsp salt and pepper, 1 tsp poultry seasoning, onion slices and celery stick until done. Cut chicken into cubes. Finely chop remaining onion and sauté in butter until tender. Mix Rotel tomatoes with soup, onions and mushrooms in a bowl. Cut tortillas in ¼ triangles. Spray cooking dish with Pam. Layer tortilla quarters in bottom of cooking dish. Add chicken, tomato mixture and shredded cheese for three layers. Finish the dish with a layer of shredded cheese. Bake for about 30 to 40 minutes.

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Pasta Salad

Posted on March 28, 2011 by jasminegarciaa

Pasta Salad by Gaby Hernandez
Videography and Production by Jasmine Garcia

Gaby Hernandez is a senior criminal justice major at St. Mary’s University. She learned how to cook through her culinary arts teacher in high school and her sister. She enjoys cooking for her family and friends.

Ingredients

  • Parmesan cheese
  • Kraft Free Zefty Italian dressing
  • 4.25 oz can Baby Corn
  • 14.5 oz can Artichoke Hearts
  • 14.5 oz can Hearts of Palm salad cuts
  • 16 oz bag of mixed frozen vegetables (carrots, water chestnuts and broccoli)
  • 16 oz bag Garden Rotini pasta

Directions

First you fill a medium sized pot with water and boil at high temperature. Once the water is at a boiling point, pour the pasta into the boiling water. If it looks like the water is about to overflow, pour some of the water out into the sink. While the pasta is cooking, microwave the frozen vegetables for about 4-5 minutes with two tablespoons of water in a microwaveable bowl. Then, cut the hearts of pam and baby corn into small bite size pieces. Pour the hearts of palm and baby corn into a large bowl. Mix it all together with a large cooking spoon. Pour the italian dressing and parmesan cheese (as desired) and mix. 6-8 servings.

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Macadamia Blondies with Caramel Maple Topping

Posted on March 28, 2011 by Veronica Luna

Macadamia Blondies with Caramel Maple Topping by Kimberly Vela
Videography and Production by Veronica Luna

Kimberly Vela is an alumna and graduate student at St. Mary’s University. As a vegetarian for six years, Vela learned how to cook for herself and loves to share her recipes with her friends.

Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 ounces firm silken tofu
  • ¼ cup rice or soy milk
  • 1/3 cup canola oil
  • 2 cups sugar
  • 2 tablespoons vanilla extract
  • 1 ¼ cups raw macadamias, partially chopped and partially ground

Ingredients for the topping:

  • ¼ cup nonhydrogenated margarine
  • 2 tablespoons turbinado or other brown sugar
  • ¼ cup pure maple syrup
  • 1 cup raw macadamia nuts, coarsely chopped

Directions

Preheat oven to 350° F. Grease 9 x 13 inch pan. In blender or food processor, blend tofu and soy milk until smooth. Add oil, sugar and vanilla, then blend. Combine the dry ingredients in mixing bowl and mix well. Fold in nuts. Dough will be thick. Spread in baking pan, bake 25 minutes.

Prepare topping: Mix all ingredients except nuts in saucepan. Heat until sugar dissolves. Increase heat, bring to boil one minute. Stir in nuts, remove from heat. Remove blondies from oven, pour on topping, then bake 10 more minutes. Let cool completely before serving.

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Green Chicken Curry

Posted on March 28, 2011 by Gerardo Mendez

Green Chicken Curry by Nathian Mambru
Videography and Production by Gerardo Mendez

Nathian Mambru, a senior at St.Mary’s University, learned to cook from his mother at the age of four. He has since grown a love for cooking which can be enjoyed with his many dishes. In this video, Mambru prepares Green Chicken Curry, a delicious Indian dish with a kick.

Ingredients

  • 2 lbs skinless chicken breast, diced
  • 2 cups Basmati rice
  • 2 cups water
  • 1 cup milk
  • 2 half sticks of unsalted butter
  • 1 tbs ground marjoram
  • 2 tbs curry power
  • 3 green onions, chopped
  • 1 tbs garlic powder
  • 24 oz premium coconut milk
  • 1 cup green diced chile
  • 1/2 cup jalapeno diced chile
  • salt
  • pepper

Directions

Basmati Rice: Melt half sticks of butter in saucepan. Once melted, add 2 cups of water and 1 cup of milk along with 2 cups of rice. Add a pinch of salt and pepper. Allow it to boil, then let simmer for 15 minutes. Fold rice every 10-15 minutes.

Green Chicken Curry: Add butter to frying pan and allow it to melt. Coat the chicken with some butter and season with garlic powder, salt and pepper. Put the chicken in the frying pan and let it brown and then bring the heat down to medium. In a mixing bowl, pour the coconut milk, add the diced jalapeno chile, ground marjoram, salt and pepper, and mix throughly. Pour the mixture into the pan. Simmer for for five minutes then add the green onions. Allow to simmer for 10-25 minutes more, then serve with the Basmati rice and garnish with curly parsley. Makes seven servings.

Special thanks to Nate and Aldo for preparing the dish and to Bert for letting us use his kitchen. Thanks guys in ZAX!

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Fettuccine Alfredo

Posted on March 28, 2011 by Dania Pulido

Fettuccine Alfredo by Stephanie Flores
Videography and Production by Dania Pulido

St. Mary’s University student Stephanie Flores shows us how to prepare an exotic Italian dish quickly and efficiently with minimal ingredients. It’s the perfect sit down meal for the college student looking for a change from Easy Mac!

Ingredients

  • 4-6 quarts of water
  • salt
  • pure vegetable oil
  • Alfredo sauce (150z jar)
  • Fettuccine (1 lb)

Directions

Boil water (4-6 quarts for a 1lb box of fettuccine) in a pot, sprinkling 1 tablespoon of salt, until the water begins to bubble. Add fettuccine and stir it in with a wooden spoon. Let fettuccine cook for 12-13 minutes, or until noodles are soft. Drain in strainer and return the noodles to the cooking pot. Add 2 “caps” full of pure vegetable oil. Mix it in then add entire jar of Alfredo sauce. Mix that in as well and add more salt if desired. Serve and enjoy!

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Fideo

Posted on March 27, 2011 by mrstepheng

Fideo by Nettie Lucio
Videography and Production by Stephen Guzman

Nettie Lucio is the Circulation Supervisor in the Louis J. Blume Library at St. Mary’s University. As a Latina mother of three, it is important for Lucio to pass on tradition. In this short video, Lucio describes how fideo was cooked in her home as a child and how it has been adopted by her own family today. This dish, though initially cooked for its low price and accessibility, remains, in Lucio’s words, “a family favorite.”

Ingredients

  • 2 tsp salt
  • ½ tsp pepper
  • ¼ tsp ground comino
  • 2 ½ – 3 cups of water
  • 8 oz can of tomato sauce

Directions
First, place fideo noodles into skillet. Keep stirring until browned. After browning, add water and let boil for 1 minute. At this point, add salt, pepper, tomato sauce and ground comino into pan. Add more water if necessary. For 4 ½ minutes, let sit and stir until noodles are completely cooked. If preference is less soupy fideo, let sit for 1 minute longer. EAT!

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Chicken Piccata

Posted on March 27, 2011 by Austin W. Newton

Chicken Piccata by Katie O’Kelley
Videography and Production by Austin W. Newton

Freshmen Biology major Katie O’Kelley uses her culinary skills to prepare a lemon-zested chicken piccata dish.  O’Kelley has been cooking for less than three years, but her mother prepared her for making this delight viral for you to enjoy.

Ingredients

  • 4 boneless/skinless chicken breast halves.
  • 1/3 cup all purpose flour
  • ½ teaspoon lemon zest (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon olive oil
  • ½ teaspoon paprika
  • ¼ cup lemon juice
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 can artichoke hearts (quartered)
  • ¼ cup drained capers

Directions

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers in separate pan and simmer 1 minute to heat through.

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