Mexican Rice

Posted on November 2, 2016 by handintheboxinc

Mexican Rice by Susan Adcock
Videography and Production by Steal Adcock

Susan Adcock, mother to Steal Adcock who attends St. Mary’s University, makes her Mexican Rice with special spices and the high-quality Jasmine Rice. An experienced cook since the age of 8, Adcock demonstrates how to cook this style of Mexican Rice while giving necessary advice on adding different ingredients.

Ingredients:

  • 2 tablespoons of oil
  • 1 medium chopped onion
  • 1 cup of jasmine rice
  • 2 tablespoons of chili powder
  • 1 teaspoon of garlic
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of cayenne
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 cups of water

Directions:

In a medium skillet, heat up two tablespoons of oil. Chop up a medium sized onion into small square pieces and add this to the skillet and cook till the onion slices are tender. Add one cup of jasmine rice and two tablespoons of chili powder, one teaspoon of garlic, paprika, 1/2 teaspoon cumin, and 1/4 of cayenne, salt, and pepper to add flavor. Stir well and add two cups of water.

Bring to a boil, cover the skillet with a tight lid, and cut the burner down to a simmer. Simmer the rice for ten minutes and serve warm.

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Loaded Omelete

Posted on November 10, 2015 by chelseareneeaguilar

Loaded Omelet by Art Rodrigues

Videography and Production by Chelsea Aguilar

Art Rodrigues works at the omelet station of St. Mary’s University’s Diamond Back Cafe. Here he demonstrates how he makes the famous loaded omelet.

Ingredients: (may change to taste)
• 1 cup spinach
• 1 cup diced red and green bell peppers
• 1 cup diced mushrooms
• 1 cup sliced grilled chicken
• 1 cup diced tomatoes
• 2 eggs (beaten)

Directions:

Heat stovetop or pan to medium-high heat and spray with non-stick cooking spray. Pour eggs in pan or on flat stovetop. Cook eggs until firm enough to flip. Flip eggs and add desired ingredients. Ready to serve when there is no visible liquid.

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Green chicken enchilada casserole

Posted on November 5, 2015 by lynettemontalvo18

Green chicken enchilada casserole by: Adrienne Guerrero
Video and production by: Lynette Montalvo

Adrienne Guerrero, junior Forensic science major at St. Mary’s University, tells us about her favorite dish and how to make it. Green chicken enchilada casserole is a simple and easy dish to make as she guides us through the process. Enjoy!

Ingredients:
– 1/2 cup of water
– 20 corn tortillas
– 1 whole chicken, precooked
– 10 oz. Shredded mozzarella cheese
– 3 28 oz. cans, Las Palmas green enchilada sauce

Directions:
Pre- heat oven to 350 Fahrenheit. Take a whole chicken, precooked, and shred all the meat. Next, take a cooking pan and open a can of enchilada sauce. Pour the sauce onto the bottom of the pan. Take corn tortillas and begin layering on top of the sauce, followed by the shredded mozzarella and shredded chicken. Keep layering for desired amount. Place in oven for 20 minutes and enjoy!

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Jollof Rice

Posted on November 5, 2015 by rickyiruegas

Jollof Rice by Michael Afam-Obanor
Videography and Production by Ricardo Iruegas

Michael Afam-Obanor, a St. Mary’s alumnus, cooks a Nigerian dish. Obanor talks about the significance of the dish to him and his culture

Ingredients:

  • 3 cups of rice
  • 5 cups of water
  • 2 small tomatoes
  • 1 purple onion
  • 2 tbsp of corn oil
  • 3 habanero peppers
  • 2 tbsp of chicken bullion
  • 1 tbsp of garlic powder
  • 1 tsp of ginger
  • cayenne pepper to taste

Directions:

Cut onion in half, dice one half to caramelize. Put oil to warm up on medium heat. Cut remaining onion, tomatoes and peppers to blend. Blend vegetables with a cup of water. Put rice and remaining water to boil, important to not let it cook all the way. When oil starts bubbling, add diced onions to caramelize. Once onions are browned, add blended vegetables. Allow to cook all the way through. Take pot of boiling rice, and strain over sieve. Rinse with cold water to stop the cooking. Take rice and pour into stew. Don’t stir yet. Add chicken bullion, garlic powder, ginger and cayenne pepper. Mix and turn heat to low. Once all the liquid is absorbed by rice, turn off heat, give one more stir and enjoy!

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Arroz Con Leche

Posted on November 5, 2015 by Cloud Delfina Cardona

Arroz Con Leche by Norma Garza
Video and Production by Claudia D. Cardona

Norma Garza, the long time Assistant in the Alumni Relations Office, perfects one of her favorite dishes from her childhood. Not only is she an long time assistant, but she her love for cooking and baking has been with her since adolescence. The recipe she uses is simple and quick, but also requires patience and vigilance.

Ingredients

  • 7 cups water
  • 1 cup long-grain white rice
  • 1 (4-inch) cinnamon stick
  • 1 (14-ounce) can condensed milk
  • 1 cup whole milk
  • 3/4 cup golden raisins
  • Ground cinnamon, for dusting

Directions

First put the water, rice, and cinnamon stick in a medium-sized saucepan set over medium-high heat.

Then bring to a boil, uncovered, and cook until the rice is soft for about 20 minutes. Strain out the liquid, discard the cinnamon, and reserve the rice.

Return the rice to the saucepan and stir in the evaporated milk, condensed milk, and whole milk. Continue to cook over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook uncovered until the mixture is thick, for about 20 minutes.

Then add in the raisins and stir well. Finally, transfer the pudding to a serving bowl and dust the top of the pudding with ground cinnamon.

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Ice Cream

Posted on November 5, 2015 by Mathew ΧΦ

Ice Cream by Robert Barcenas Videography and Production by Mathew Martinez

Robert Barcenas, Accounting and Philosophy major at St. Mary’s University makes his favorite dessert, ice cream. In this video he  shows us how to make it in easy quick steps. Getting all the ingredients from the local food mart, you too can make ice cream in minutes with this quick and easy tutorial.

Ingredients:

  • 2 Ziploc bags
  • 1 Large freezer bag
  • 1/2 cup milk
  • 1 tbsp sugar
  • 1/2 tsp vanilla
  • 4 cup ice
  • 6 tbsp salt

Directions:

Begin with sealing  1/2 a cup of milk, 1 tbsp of sugar,1/2 tsp of vanilla into one of the Ziploc bags, removing as much air as possible from the bag. Then double bag it in another Ziploc. Now place this double bag into the larger freezer bag, adding 4 cups of ice and 6 tbsp of salt (you won’t be eating the salt). Now after sealing the Ziploc bags and getting some gloves, shake up the bag. Shake the bag for a maximum of 8 minutes. You should be able to see the mixture thickening. Remove the smaller bag from inside the bigger bag and wipe it down to get rid of the excess salt on the outside. Pour it into a cup, grab a spoon and enjoy!

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Mandy

Posted on November 5, 2015 by heunjh23

Mandy by Ahmed Raban
Videography and Production by Jiheun Han

Ahmed Raban is a freshman student who is on financial major in St.Mary. He came from Saudi Arabia so he makes Arabic food, Mandy. Actually he doesn’t like to cook, but likes to make food for his close friend.
Mandy is his first food that he learned when he started cooking, and he has behind story about that food.

Ingredients

Direction
First put the salt and the species on the chicken
Then clean the rice “ half cup for each person”. Cut the tomatoes and the capsicum and cut half butter to 4/5 pieces. Then put it on the rice. After that adjust the water level and add salt an ground cumin to the rice. Cover it with aluminum sheet and make holes on it using the knife. After that put the chicken on it and put on the oven for one hour “ 350 “ .

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Cookie Batter Brownies

Posted on November 5, 2015 by Galilea Morales

Cookie Batter Brownies by Galilea Morales

Videography and Production by Galilea Morales

St. Mary’s Student Galilea Morales bakes a batch of cookie batter brownies. She also discusses what it is like to live off campus and the challenges that come with that responsibility. She explains her love for food and baking.

Ingredients
1. Cookie brownie mix (Betty Crocker)
2. 1/2 cup of butter
3.  1/2 cup of chopped pecans
4. 1/2 cup of water
5. 1 egg
Baking Instructions
Initial Action= Pre-heat oven to 325 F
1. Pour both batters into separate mixing bowls and add ingredients to each. Then mix
* 3tbs of water, 1/4 cup of butter to cookie batter
* 4 tbs of water, 1 egg, 1/4 cup of butter to brownie batter
2. Layer brownie mix in pan first
3. Scoop round spoonfuls of cookie batter and place them on top of brownie batter.
4. Cook brownies for 30-35 minutes or until done.
*to check if they are done use a toothpick or fork to poke batter see if it is solid or gooey.
If gooey leave in oven for additional 6 minutes

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Guacamole Dip

Posted on November 5, 2015 by michellemichimani

Guacamole Dip by Christopher Repka
Videography and Production by Michelle Michimani

Christoper Repka, a student at St. Mary’s University, talks about his experience with cooking. He also shares with us the guacamole dip that is shared in his family.

Ingredients
• 4 avocados
• 2 garlic cloves, minced
• ¼ of an onion, finely chopped
• 1 tomato, sliced
• 1 lime, sliced in four pieces
• 1 bunch of cilantro
• Salt (to taste)
• 1 bag of chips (your choice)

Directions

1. Mince garlic cloves, ¼ of an onion and cilantro.
2. Chop the tomato.
3. Slice the avocados in half and then scoop out the avocado into the bowl.
4. Mix all ingredients in the bowl.
5. Then slice the lime into 4 pieces.
6. Squeeze the lime juice onto the bowl.
7. Add salt to taste.
8. Mix ingredients.

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Pico De Gallo

Posted on November 5, 2015 by Sammantharennea

Screen Shot 2015-11-05 at 12.19.19 PM

Pico De Gallo by Joseph Hernandez
Videography and Production By Sammantha Rodriguez

 Joseph Hernandez, Senior Biology Major, cures homesickness by making a simple Mexican Salsa at the beginning of every week. Eight hours away from home, Hernandez creates a connection with his hometown, El Paso, Texas, by making the snack his family frequently enjoys.

 Ingredients:

  • 2 tomatoes, Diced
  • ½ Onion, Diced
  • 2 Jalapenos, Diced (with seeds for extra spice)
  • ½ bunch Cilantro
  • 2 teaspoon of pepper
  • 1 teaspoon of Salt
  • 2 limes (or as many as desired for flavor)

Directions:

Screen Shot 2015-11-05 at 12.19.49 PM

After all ingredients have been washed, begin by dicing tomatoes, onion, jalapenos and cilantro separately. Please be sure to remember that Jalapenos will add an extra spice to the dish if seeds are not removed before dicing. (If you desire less of a ‘spicy kick’ be sure to cut the jalapeno in half and remove its core by scraping the knife through its inside and then removing the remainder of seeds by hand.)

After, place all ingredients into a serving bowl and mix until all ingredients are spread out evenly. Once all of the ingredients are mixed, add salt, pepper, and lemon for taste.

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