Mozzarella Stuffed Chicken

Posted on November 5, 2015 by jpaigevalderas

Mozzarella stuffed chicken by Grant Batchelder
Videography and production by Paige Gandara-Valderas

Grant Batchelder, temporary Treadaway Hall director, works part time at St. Mary’s and enjoys cooking for his wife in his spare time. However, being a vegetarian sometimes limits what he can taste while cooking a meal. Batchelder talks about his specialty mozzarella stuffed chicken dish and his love for cooking.

Ingredients:

  • 2 chicken breasts
  • 1 cup flour
  • 2 cup panko and bread crumbs
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 ½ tablespoon garlic
  • 1 tablespoon paprika
  • parsley
  • 1 stick of mozzarella
  • 2 eggs
  • ¼ cup milk
  • olive oil
  • toothpicks

Directions:

First, preheat the oven to 400 degrees. While the oven is heating up, take a bowl and mix flour, panko, salt, garlic, paprika and parsley. In another bowl, whisk eggs and milk till smooth.

Take defrosted chicken breasts, pound with hands till it’s flat (if the chicken breasts are already flattened, then disregard). Take half of mozzarella stick and put in the center of breast. Using toothpicks, pin the chicken breast together wrapping it around the cheese. Take wrapped chicken and roll it in the egg then batter it in the panko mixture.

Place the chicken breasts in a safe container and put it in the oven. Set the timer for three 10-minute increments, cooking it in the oven for a total of 30 minutes. After every 10 minutes, take the mozzarella stuffed chicken out of the oven, occasionally basting the chicken with olive oil to cook thoroughly. Finally, remove from the oven, let it cool and enjoy the dish!

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: , , | Leave a comment »

Taco Tuesday

Posted on November 5, 2015 by jrodriguez182

Taco Tuesday by Micala Osuna
Videography and Production by Joe Rodriguez

Micala Osuna is a senior who has recently move into her first apartment. As such she has recently picked up cooking and her favorite meal to make is tacos on a Tuesday.

Ingredients

  • 2 lbs. ground beef
  • 1 package of taco shells (10 count)
  • 2 medium tomatoes
  • 1 bag of shredded cheese
  • 1 large onion
  • 1 lemon (optional
  • salt and pepper
  • taco seasoning

Directions

Preheat the oven to 325 degrees Fahrenheit. Place the ground beef in a frying pan over medium heat. Cook the meat until brown, seasoning to taste. You can use the lemon to add extra flavor. While the meat is cooking chop the onion and tomatoes and place into bowls. When the meat is close to being done place the taco shell on a cookie sheet and put them into the oven. Cook the taco shells for 5-8 minutes. Place the shredded cheese into a bowl. After the meat is done cooking, use a strainer to remove the excess juices. Place everything in a bowl or on a plate, and enjoy.

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: , , , | Leave a comment »

Chocolate Chip Cookies

Posted on April 8, 2015 by Brian Magloyoan

Chocolate Chip Cookies by Natalie Magloyoan
Videography and Production by Brian Magloyoan

For Natalie Magloyoan, a freshman exercise and sports science major at St. Mary’s University, baking cookies is something she enjoys doing. Magloyoan goes through the process of making these delicious treats as she explains why chocolate chip cookies are her favorite.

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips, or chunks.
  • 2 ¼ cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt

Directions

First, preheat the oven to 375 degrees F. Then prepare the mix by placing the butter in a microwave safe bowl and microwaving it until it is melted. When finished, whisk it together with the sugars, eggs, butter and vanilla until it is smooth.

In another bowl, mix the flour, baking soda and salt. Then stir the dry ingredients with the wet ingredients with a wooden spoon. Once that is complete, add the chocolate chips and stir.

Scoop tablespoons of the dough and place them about two inches apart from one another on the pan. Bake until the cookies are golden, roughly about 12-16 minutes. Once finished, remove the cookies with a spatula and put it on a rack to cool. Serves about 30 cookies.

 

 

 

Filed under: Class Projects, Desserts, Recipes, Video Features | Tagged: , , , | Leave a comment »

Vegetarian Tortilla Soup

Posted on April 8, 2015 by agarcia188

Vegetarian Tortilla Soup by Shalimar Dominguez
Videography and Production by Alondra Garcia

Shalimar Dominguez, a senior, psychology major makes her mom’s special and unique vegetarian tortilla soup. When Dominguez was a sophomore, she was a vegetarian and her brother was vegan. Since both of them still wanted to eat their homemade recipe, Mrs. Dominguez created her own version of a vegetarian tortilla soup.

Ingredients: 

•1/2 gallon of water
•2 cans of tomate sauces
•2 cans of whole tomatoes
•2 cans of drained corn
•teaspoon of cumin
•teaspoon of garlic
As wanted:
•cilantro
•queso fresco
•pre-made rice
•chopped green onions
•tortilla chips

Directions

Start by heating a 1/2 gallon of water in a large pot. Pour the two cans of tomato sauce, two cans of whole tomatoes and two cans of corn into the pot and heat it to a boil. Once at a boil lower heat to let it simmer. Add cumin and garlic spices along with fresh cilantro to the pot. In a serving bowl add a mound of queso fresco, rice, chopped green onion, avocado and tortilla chips as wanted.

Serve and enjoy!

Filed under: Appetizers, Class Projects, Recipes, Video Features | Tagged: , , , | Leave a comment »

Colombian Empanadas

Posted on April 8, 2015 by daniela83193

Columbian Empanadas by Katherine Vasquez
Videography and Production by Daniela Lopez

Katherine Vasquez gets in touch with her Colombian roots by cooking up some Colombian Empanadas. These empanadas aren’t the traditionally filled with fruit, but rather they with meat, potato and vegetable fillings. Below are listed the ingredients along with the directions on how to make some of your own. Being a recent graduate, Vasquez now has the time and resources to cook some of her childhood memory dishes.

Ingredients:

  • Vegetable oil for frying
  • Lime and ají for serving
  • Dough or Masa
  • 1 ½ cups precooked yellow cornmeal (masarepa)
  • 2 cups water
  • 1 tablespoon vegetable oil
  • ½ tablespoon sazon Goya with azafran
  • ½ teaspoon Salt

Filling:

  • 2 cups peeled and diced white potatoes
  • 1 chicken or vegetable bouillon tablet
  • 1 tablespoon olive oil
  • ¼ cup chopped white onions
  • 1 cup chopped tomato
  • ½ teaspoon salt
  • ¼ cup chopped green onions
  • 1 chopped garlic clove
  • 2 tablespoon chopped fresh cilantro
  • 2 tablespoon chopped red bell pepper
  • ¼ teaspoon black pepper
  • ½ pound ground pork and beef

Directions
To prepare the dough:Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
Fill a large pot with vegetable oil and heat over medium heat to 360° F.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: , , , , | Leave a comment »

Mahi Mahi Ceviche

Posted on April 8, 2015 by clarissayanar

Mahi Mahi Ceviche by Marisol Melara

Videograohy and Production by Clarissa M. Yanar

Marisol Melara is an International St. Mary’s senior from Honduras. She has spent most of her life in the tropical areas of her home country eating fresh fish and fruit. Making this dish for her is like going back home for a while!

Ingredients

• 1 Whole Cucumber
• ½ Red Onion
• 4 Medium Jalapenos
• 1 ½ Celery Sticks
• ¼ Cup of finely chopped Cilantro
• 1 Avocado
• ¼ Cup Orange Juice
• ¼ Cup Ketchup
• ½ Cup Tomato Juice
• 8 Limes
• ¼ Cup Jugo Magi
• Salt and Pepper
• 1lb. Mahi Mahi

Directions

Cut Mahi Mahi into small squares (about 1.5 cm). Place Mahi Mahi in a bowl and pour the juice of the 8 limes over it. Make sure it is completely covered. Leave Mahi Mahi sitting in lime juice for an hour. After washing them, finely chop all vegetables into tiny squares. Finely chop cilantro. Make sure to take seeds out of jalapenos and cucumbers. When Mahi Mahi has been cooked through with the lime juice, drain all lime juice from the bowl. Be sure to get it all out so no fishy residue taste is left behind. Mix in all vegetables and cilantro in with the fish. Add orange and tomato juice to the mix. Stir in the ketchup to the mix. Pour in the Jugo Magi. Add salt in pepper to your liking. Stir everthing together and try not to completely destroy the avocado. Serve over a tostada or saltine crackers. Add lime and hot sauce to your liking. Enjoy

Filed under: Appetizers, Class Projects, Entrees, Recipes, Video Features | Tagged: , , | Leave a comment »

Salsa

Posted on April 7, 2014 by Isaac E Lucio

Salsa by Jose Lucio
Videography and Production by Isaac E Lucio

Jose Lucio, the Nighttime Supervisor of the Blume Academic Library, shares his thoughts on food and prepares Salsa.

Ingredients

  • 1/2 Onion
  • 1 Tomato
  • 6 Serrano Peppers
  • 1 Can of Tomato Sauce
  • 2-3 Lemons

Directions

Begin by cleaning the ingredients and preparing a space to cut them. Then, chop the half onion into small pieces and do the same with the tomato. Add both to a bowl. Then, cut the serrano peppers in half and remove the seeds before cutting the peppers into pieces and adding them to the bowl as well. Next, squeeze the lemons and pour the juice into the bowl with the rest of the ingredients. Finally, open the can of tomato sauce, pour it into the bowl as well, and stir well.

Filed under: Class Projects, Recipes, Side Dishes, Video Features | Tagged: , , , | Leave a comment »

Red Velvet Crepês

Posted on April 7, 2014 by Travis

Red Velvet Crepês by Wendy Araujo
Videography and Production by Travis Bowles

Chef Wendy loves making deserts. She is a St. Mary’s alumn who also enjoys eating red velvet cake. So, when this recipe found her, she couldn’t wait to give it a try.

Ingredients

Crepe Batter
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 3 tablespoons sugar
– 2 cups butter milk
– 1 1/4 cup whole or lowfat milk
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 tablespoons cocoa powder, sifted – 1 tablespoon red food color gel
– 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan)

Mascarpone Cream Filling
– 500 mL heavy cream
– 300 gr mascarpone cheese – 1/2 cup icing sugar
– 1 teaspoon vanilla extract
– zest of 1 orange (optional, but adds nice tang)

Chocolate Ganache Topping
– 75 gr bittersweet chocolate
– 75 mL heavy cream
– 1 tablespoon sugar

Directions

For the Mascarpone Filling:
Using a mixer, mix mascarpone cheese, 1/4 cup sugar, and vanilla until soft and fluffy. Set aside. Whip cream and remaining sugar to a stiff peak. Carefully fold into the mascarpone cheese until combined. Refrigerate until ready to use.

For Chocolate Ganche Sauce
Place chocolate in a heatproof bowl and set aside. In a small sauce pan, heat cream and sugar to a rolling boil. Remove from heat, and pour over chocolate. Carefully mix until homogenous, and set aside until ready to use. If the ganache sets, re-melt the chocolate over a double boiler.

Red Velvet Crepes
In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside. In a separate bowl, whisk together the buttermilk, milk, egg, sugar, melted butter, vanilla extract and food coloring. Whisk until combined. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and stir with a wooden spoon until the dry ingredients are combined. The batter will be a little runny (think soup). If you find that the batter is too thick and pancake like, add more milk (regular). Make sure the batter is clear of lumps. With a pastry brush, brush the surface of large (non-stick) skillet with cooking oil. Heat it over medium heat. Test skillet after a couple of minutes by drizzling a few few drops of water onto the cooking surface. If the drops sizzle and evaporate, the surface is hot enough. Turn the heat down to medium. For each crepe, spoon or ladle about 1/4 cup of the batter into the center of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them. Return to heat. As the batter cooks, it will dry and lose its shine (~ 2 minutes). Once this happens, use a non- metal spatula and carefully flip the crepe over. Finish cooking the crepe on the other side (~ 45 seconds). Gently slide the cooked crepe onto an ovenproof plate, and keep the finished crepes warm in an oven set at 195 degrees.

Assembling the Crepes
Pipe mascarpone cream filling, and carefully roll. Drizzle with chocolate ganache sauce and dust with icing sugar.

Filed under: Class Projects, Desserts, Recipes, Video Features | Tagged: , , , | Leave a comment »

Chocolate Pecan Pie

Posted on April 7, 2014 by Rachel Grahmann

Chocolate Pecan Pie by India Bray
Video and Production by Rachel Grahmann

India Bray bakes her family’s traditional Chocolate Pecan Pie and shares how much the recipe means to her. Bray is a senior sociology major at St. Mary’s University and has enjoyed cooking with her mother and grandmother since a very young age.

Chocolate Pecan Pie

Ingredients:
• 1/3 C butter
• 3 eggs
• 1 C corn syrup (Karo)
• 2/3 C sugar
• 1/3 C cocoa
• 1/4 tsp salt
• 1 C pecans + more as needed

Directions:
Butter pie plate and press the crust lightly to create a the shell. Set this aside.
Next, melt the butter in a microwave. Once it is completely melted, slowly stir in cocoa until there are no lumps. Set this aside to cool.
In a separate bowl, beat the eggs and blend in the corn syrup and salt. Add the cooled butter mixture and stir. Add pecans and stir until everything is mixed evenly.
Pour into pie shell and add extra pecans as needed to fill in any gaps.
Bake 50 minutes @ 350 degrees Fahrenheit, checking periodically.

Filed under: Class Projects, Desserts, Recipes, Video Features | Tagged: , , , | Leave a comment »

Rainbow Cheesecake

Posted on April 7, 2014 by skhury

Rainbow Cheesecake by Jessica Hughes

Videography and Production by Stela Khury

Jessica Hughes, St. Mary’s University alumna, is a fan of gifting delicious desserts to sweeten up the lives of her friends. She believes that baking is an artistic way of expressing herself through food, which is why she was drawn to this cheesecake recipe that is both tasty and a feast on the eyes.

Ingredients

Crust

2 c finely crushed graham crackers

2 T sugar

1/2 tsp ground cinnamon

6 T unsalted butter, softened

Directions

Preheat oven to 340 Fahrenheit. Mix the crushed graham crackers with the dry ingredients. Gradually add lumps of softened butter and mix with clean fingers. Press the mixture into a nine-inch pan with removable sides to form the base of the cheesecake. Place the pan in oven for 10 minutes or until the crust is golden brown.

Filling

4 packages (8 oz each) cream cheese, room temperature

1 ⅓ c sugar

2 tsp vanilla

1 c sour cream

1 c heavy cream

liquid food coloring

Directions

Mix the sugar, vanilla, salt, sour cream and eggs. Gradually add the cream cheese and mix. Finish by adding the heavy cream. Separate the batter into six bowls. Add liquid food coloring to each of the bowls to create the colors red, orange, yellow, green, blue and violet. Pour the batter in this sequence into the center of the pan. Cover the pan with aluminum foil and bake in the oven for an hour.

 

Filed under: Class Projects, Desserts, Recipes, Video Features | Tagged: , , , , | Leave a comment »

« Previous Page — Next Page »