Basic Omelete

Posted on April 9, 2013 by ncanedo

Basic Omelete by Tim Paiz
Videography and Production by Nick Canedo

Tim Paiz, a senior international business major and golfer on the men’s team at St. Mary’s University, discusses breakfast and demonstrates how to make a simple dish to start the day—an omelete.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

• 2 eggs
• 2 Tbsp. whole milk
• 2 Tbsp clarified butter or whole butter
• Salt and ground white pepper, to taste
• Any additional fillings the cook desires

Directions

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. beating as much air as possible into the eggs. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs, but don’t stir. Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. If you’re adding any other fillings, now’s the time to do it. Spoon your filling across the center of the egg in straight line. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelete over to cook the top for 30 seconds or so. Just don’t let it get brown. Gently transfer the finished omelete to a plate. Garnish with chopped fresh herbs if desired.

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Greek Yogurt Chicken Salad

Posted on April 9, 2013 by jessicavalles

Greek Yogurt Chicken Salad by Cassandra Antell
Videography and Production by Jessica Valles

Junior biophysics major Cassandra Antell, cooks chicken for a fresh salad. The dish is simple and tasty, perfect for a quick and healthy meal during a busy week.

Ingredients

  • 2 cooked chicken breasts
  • 1/2 granny smith apple
  • 2 stalks of celery
  • 1/2 cup dried cranberries (Crasins)
  • 2 tbsp. chopped almonds
  • 1/4 cup diced onion
  • 1/4-cup plain Greek yogurt
  • Pinch of salt & pepper
  • Squeeze of lemon juice
  • Club crackers

Directions

Season the chicken to your liking and cook it thoroughly. Shred the cooked chicken and set it aside in a mixing bowl. Chop the celery, apples and onion then add it to the mixing bowl. Add the almonds and dried cranberries while also stirring in the Greek yogurt. Season with salt and pepper and serve with club crackers. This recipe makes about six servings of salad.

Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad

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Irresistible Peanut Butter Cookies

Posted on April 9, 2013 by yobriaahh

Irresistible Peanut Butter Cookies by Morgan Pullins
Videography and Production by Bria Bell

St. Mary’s Women’s Basketball player Morgan Pullins, a sophomore and exercise sports science major, showcases her technique on baking peanut butter cookies. As she takes us step by step, Morgan shares background information on why this tasty treat is significant to her personally.

Ingredients

• 3/4-cup Jif® Creamy Peanut Butter
• 1/2 cup Crisco® All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

Directions

HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat with electric mixer on medium speed until well blended. Add egg, beating just until blended.
COMBINE flour, baking soda and salt. Add to creamed mixture at low speed, mixing just until blended. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
BAKE 7 to 8 minutes or until set and just beginning to brown. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.

Makes 3 dozen

Final-Product-Picture

Irresistible Peanut Butter Cookies!

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Baked Meatball Parmesan

Posted on April 8, 2013 by mrhafbreed

Baked Meatball Parmesan by David Wilkins                                                                                                                                                                                                                                                                                                                   Videography and Production by William W. Gilbert

Chef David Wilkins is an Engineering major. Here, he shows us how to make Baked Parmesan Meatballs. The recipe has been passed down through his family.

Ingredient List
• 1 lb. ground beef
• ½ cup grated parmesan cheese
• ¼ cup chopped fresh parsley
• 1 egg
• 1 clove garlic, minced

Directions

Pre-heat the oven to 375°F. While the oven is warming, mix all of the ingredients in a bowl. Using your hands, form mix into 12- 2″ meatballs. Place in a greased, foil-lined, 15x10x1-inch pan, then, bake for 25 min. or until done (160°F).

Serving Suggestion

Try serving with your favorite hot cooked pasta and sauce, and a quick-bagged salad tossed with your favorite dressing.
Substitute 1 Tbsp. parsley flakes for the chopped fresh parsley.
Prepare using 1 pkg. (16 oz.) ground turkey.

david2david1

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Breakfast Sandwich

Posted on April 15, 2012 by abehabetz5

Breakfast Sandwich by Rene Solis
Videography and Production by Ashley Behabetz 

Sophomore Baseball player Rene Solis cooks with eggs to ensure he has substantial amounts of protein to support him both in the classroom and on the mound. Here he displays how to whip together a nutritious and simple breakfast sandwich that will prepare any athlete for a great day.

Ingredients 

  • Eggs (2-3)
  • White bread (2 slices)
  • Milk (1/2 cup)
  • Salt and Pepper (add to taste)
  • Butter (Just enough to spread on bread)
  • Bacon (3-4 slices)
  • Shredded Cheddar Cheese (1/3 cup)
  • Tabasco (optional)
Directions

First heat stove top, medium to high heat. Then place bacon strips on pan and flip every 45 seconds or so or until cooked to a crisp. Remove from pan and place on paper towel to remove excess grease. Then crack eggs into a small bowl, add milk, salt and pepper. Whisk until blended. Pour egg mixture into same pan used to cook bacon. Let cook for a minute then use spatula to mix eggs in pan. While eggs are cooking, place bread in toaster. After toasting, spread a thin layer of butter on each slice. When the eggs are solid and no longer runny remove from heat. Place cooked bacon on bread, then add scrambled eggs and top with cheese. “Smush together” and enjoy.

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Wonderful Chicken

Posted on April 11, 2012 by Karl Hayes

Wonderful Chicken by Rick Springer
Videography and Production by Karl Hayes

Rick Springer, sophomore Philosophy major at St. Mary’s University, shows us some of his family roots by cooking his version of “Wonderful Chicken.” Not only do we to see how the dish is prepared and the ingredients involved, but we can see how Springer reveals his modest character.

Ingredients:

  • 3 pounds of boneless chicken breast tenderloin
  • 1 16oz jar of raspberry jam
  • 1 stick of fresh ginger
  • 1 whole onion
  • 2-3 tablespoons of low sodium soy sauce
  • 3 dashes of raw rosemary
  • Salt and Pepper
Serving Size: 4 people

Directions:

First thaw out the chicken breast tenderloin, and start oven top to a medium-high setting. Then chop onions to bite size pieces and chop minced ginger to pea-size bites. Baste chicken with salt and pepper.

Mix low sodium soy sauce and raspberry jam in a mixing container, following the amount ingredients listed above. When the stove is heated to temperature add a small amount of cooking oil and begin to cook the onions first, then the chicken, and lastly the ginger. Once the chicken is cooked to golden-brown, cook the sauce from the mixing container for about a minute. After the sauce is ready, simply pour the sauce over the cooked chicken.

Now you are ready to eat Springer’s “Wonderful Chicken.”

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FunFetti Cupcakes

Posted on April 11, 2012 by beestrong11

Funfetti Cupcakes by Katherine Vasquez
Videography and Production by Danielle Torres

Katherine Vasquez, a sophomore international relations major, bakes up one of her favorite childhood pasteurizes.  A relaxed and down to earth baker, Vasquez enjoys baking for friends who give her support and smiles whenever she needs them. Funfetti cupcakes provide color and adventure to regular white batter. Vasquez, much like her chosen dish is very lively and filled with color and character.

Ingredients

  • 2 eggs
  • 1/4-cup oil
  • 2 cups of water
  • Funfetti mix

Directions

Begin by preheating the oven to 350 degrees. Next in a large bowl, combine cake mix, oil, 2 eggs and 2 cups of water; Use blender to mix thoroughly until all ingredients are well mixed. Place cupcake holders on an even tray and pour mix into each holder just over half way full. With extra mix, use another medium size bowl/container and butter the edges so that the mix won’t stick when baking. No need to butter the cupcake holders, the mix will come right out.

Next place both trays in the over for 15-20 minutes. When ready take out both trays and wait for them to cool down for 3-5 minutes. When ready use as much frosting as desired and spread over each cupcake and cake. Last, open your sprinkles and lightly pour sprinkles over cupcakes and cake.

Lastly, enjoy.

Serving size- 18 cupcakes

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Shrimp Po’ Boy

Posted on April 11, 2012 by Haha wjat

Shrimp Po’ Boy by John Aponte
Videography and Production by Nicolas Campana

John Aponte, parent to St. Mary’s University student Nicolas Campana, shares his love for food, and offers advice for anybody wishing to take up cooking.

Ingredients

  • 1 lb shrimp
  • 1 bag Cajun fish batter
  • 2 eggs
  • 1/2 bag shredded Monterrey Jack cheese
  • 1/4 head of lettuce
  • 2 tomatoes
  • 3 baguettes
  • mustard
  • salt

Directions

Peel shrimp. Add salt to pot of water and boil. Once boiling, add shrimp to water and wait for white, soapy substance to rise to indicate shrimp are clean. Drain pot and pour shrimp into separate bowl. Mix fish batter with eggs and whisk. Coat shrimp with batter. Coat bottom of a pot with cooking oil. Fill small pot about halfway with vegetable oil. Place about seven shrimp in pot at a time, with space between them to allow for even cooking. Let shrimp fry until golden brown, then place on plate and pat dry to remove excess oil.

Shred 1/4 head of lettuce. Slice tomatoes. Place lettuce, tomatoes, cheese, mustard, and shrimp onto baguettes. Makes three servings.

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Cod Pisano

Posted on April 11, 2012 by Chrystalla Georghiou

Cod Pisano by Rosie Cortez
Videography and production by Chrystalla Georghiou

Rosie Cortez, a sophomore majoring in math, learns to cook breaded cod pisano from her father for the first time. Cortez talks about how learning how to cook not only brought her closer to her father, but taught her a lot of things about herself.

Sauce Ingredients 

  • 1 lemons cut into fourths
  • 3 cloves of garlic – minced
  • 3 eggs

Sauce Directions 

Separate the egg yokes from the whites in to two different bowls. Beat the egg yokes till they are frothy. Slow in to sauce pan on low heat continuously. Add garlic and lemon juice to taste.

Ingredients

  • 4 fillets of bread cod fish (or seafood of choice)
  • 3 tablespoons of olive oil
  • 1/2 cup pasta of choice
  • 1 head broccoli

Directions 

Pre-heat oven to 350℉. Warm sauce pan on medium heat, add two table spoons of olive oil into the pan. Once hot add two fillets of breaded cod. Brown on each side for 4 minuets, then transfer on to baking sheet and place into oven for eight minuets. when finished place on to plate. Boil water for pasta and add one table spoon of olive oil to the water, once boiling add pasta. Then boil broccoli for 3 minuets in hot water or until deep green (add spices if needed). Makes 4 servings.

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Crab and Salmon Sushi Rolls

Posted on April 11, 2012 by Stephanie Zaragoza

Crab and Salmon Sushi Rolls
Videography and Production by Stephanie Zaragoza

Frida Teran‘s, a junior majoring in Biology, at St. Mary’s University, manifests her creative mind in her ability to combine different ingredients to make delicious crab and salmon sushi rolls. Peace and quiet fill the kitchen as she begins putting all the ingredients in the seaweed then rolling the sushi together to make a great combination of sushi rolls with vegetables, seafood and rice.

Ingredients

• 4 cups of cooked white sushi rice
• 5 Nori (seaweed)
• 1 package of Surimi (immitation crab)
• 0.35 lbs of raw salmon
• 1 package of cream cheese, divided in thin strips
• 1 cucumber, cut in thin strips
• 1 medium sized avocado

Directions
With moistened clean hands, grab some sushi rice and press it into a sheet of Nori, covering only half of it. Place a small amount of surimi, salmon, cream cheese. cucumber, and avocado over the rice evenly. Tightly roll everything, starting from the rice area. Moisten with water the end of the Nori sheet and use both hands to finish forming the roll. Using a sharp moisten knife, start cutting the roll from the middle out into bite size sushi pieces.

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