Quarantine Noodles

Posted on November 11, 2020 by jodu2419

Quarantine Noodles by Natalie Serna
Videography and Production by Joshua Duran

Junior St. Mary’s student Natalie Serna cooked her favorite dish, which is cavatappi pasta and other spices, that she learned during quarantine. start boiling water then add the cavatappi pasta noodles with a generous amount of salt. once the pasta is al dente, drain all the water. in a separate pan on the stove at a medium heat add the butter and spread around the pan then add the noodles. first add half a cup of white cheddar cheese, then one tablespoon pesto sauce and continue to stir. then add a teaspoon of truffle butter and sprinkle of cayenne pepper. add salt and pepper for taste.

Ingredients:

  • Cavatappi noodles
  • Pesto sauce
  • Butter
  • White sharp cheddar cheese
  • Truffle butter
  • Salt
  • Pepper
  • Cayenne

Directions:
start boiling water then add the cavatappi pasta noodles with a generous amount of salt.

once the pasta is al dente, drain all the water.

in a separate pan on the stove at a medium heat add the butter and spread around the pan then add the noodles.

first add half a cup of white cheddar cheese, then one tablespoon pesto sauce and continue to stir.

then add a teaspoon of truffle butter and sprinkle of cayenne pepper.

add salt and pepper for taste.

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Vimar’s Drunk Ceviche

Posted on October 30, 2020 by danieldiazjr

Drunk Ceviche By Vimar Miranda
Videography and Production by Daniel Diaz

Today we have the greatly revered chef by the name Vimar Miranda preparing a simple ceviche dish. This is a simple yet fresh tasting dish that can be eaten straight out of the bowl or on tostadas.

Ingredients:

  • 1 pound fresh shrimp (or cooked)
  • 1 fresh serrano or jalapeño pepper, very finely chopped
  • ½ a red onion, very thin cubes
  • 1–2 garlic cloves very finely minced
  • 1 cup diced cucumber
  • ¼–½ cup fresh cilantro chopped
  • 1 cup diced tomatoes
  • 1 semi-firm Avocado
  • 1 tablespoon olive oil (optional)
  • 3-4 fresh squeezed limes

Preparation:
Wash all the veggies before you begin! If using frozen shrimp make sure to de-thaw them out in a bowl with cool water before adding them to the mix. Begin by finely chopping most of your ingredients and slowly adding them into the main mixing bowl. Once all the veggies are in, begin to mix in the shrimp. Once that is complete finish off by adding the lime and salt to taste! Enjoy

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Smoked Chicken

Posted on October 28, 2020 by zacharyramirez3

Smoked Chicken By David Riojas

Videography and Production By Zachary Ramirez

Watch David Riojas make smoked chicken and sausage. He loves to Bar-B-Q any day especially on holidays. David has 40+ years behind the grill.

Ingredients:

18oz bottle of BBQ Sauce

10oz of Soy Sauce

2 cups of butter

3oz of Syrup

1 cup of sugar

10 pounds of Chicken Leg Quarters

Directions:

Start by adding sugar and syrup to bbq sauce. Stir for one minute. Set Aside.

Mix together butter and soy sauce with the chicken.

With wood lit in bbq pit in pieces at the bottom start to place chicken inside.

Cook with lid closed for a total of 2 hours while rotating placement of the chicken every 30 minutes.

After the chicken is cooked cover the with bbq sauce and keep them in for 15 more minutes.

Remove from pit when ready and let sit for 10 minutes. Enjoy!

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Spaghetti

Posted on October 27, 2020 by alawrence6

[https://youtu.be/hUpsCizZ6es]

Spaghetti By Nikki Givens

Videography and Production By Alexis Lawrence 

Here you will see Nikki Givens in my new youtube video where she shows her cooking skills by making her favorite dish Spaghetti and explains why she choose this recipe. And how she got into cooking for her family. Ms. Givens is also an Accountant she first started her accounting Job in Dallas Texas and moved recently to continue in Austin Texas this year. And raised two daughters who are now both in college.

Ingredients 
  • 1 tsp of butter
  • ½ a cup of bell pepper (diced)
  • ½ a cup of onion (diced)
  •  1 lb. of ground beef
  • 1 14.5 oz can of Diced tomatoes
  •  2 -8oz cans of tomato Sauce
  • ½ package of spaghetti strings
  • 1 tsp of garlic salt
  •  1 tsp of Italian Herbs
Directions

1. Turn on stove to medium hot 2. Melt the butter in a large fry pan of your choice. 3. Add bell pepper and onion to the pan and sauté them. 4. Add ground beef to pan and stir with onion and bell pepper until fully cooked. 5. Drain the fat 6. Sprinkle in the garlic salt & Italian Herbs 7. Pour in the Diced Tomatoes and Tomato Sauce 8. Stir together for 10 minutes on medium then turn down to low. 9. In a medium saucepan boil 2 cups of water 10. Once boiling add spaghetti strings and cook for about 10 minutes. 11. Take hot noodles and pour in a strainer. 12. Rinse with cold water. 13. Take cooled noodles and add to the sauce (optional)

 
 

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Pastel de Granola

Posted on October 26, 2020 by everydayval

Granola Cake by Conchis Perez

Videography and Production by Valeria Perez

Conchis Perez uses her cooking as way to connect with her family, create new traditions, and make joyful memories. In this video she shows how to prepare her delicious granola cake.

Cake Ingredients

  • 6 egg whites
  • 4 cups of granola
  • 1 cup of sugar
  • 1 cup of chopped pecans
  • 1 teaspoon of baking powder
  • 1 tsp of vanilla

Frosting Ingredients

  • 2 bars of cream cheese
  • 1 cup of powdered sugar
  • 1 tsp of vanilla

Directions

Cake

Start by preheating the oven to 350° F (180° C). Place the 6 egg whites in a bowl and mix with a mixer until you can turn the bowl upside-down and the egg whites won’t fall. Keep mixing while adding the baking powder and the vanilla. Slowly add the sugar and keep mixing for one more minute. Once you stop mixing, slowly ad the granola and pecans. Using a spatula to mix the granola, pecans, and mixture with a “folding” motion. Then, grease a cake pan and add the whole mixture to the pan. Place the pan in the oven for 45 minutes. (Another way to check to see if it’s ready is poking the cake with a toothpick, once the toothpick comes out clean the cake is ready.) Once the cake is out of the oven, let it cool.

Frosting

Place the two bars of cream cheese in a bowl and mix with the mixer. While mixing, add the powdered sugar and vanilla. Mix until all the ingredients form a single mixture.

Putting it together

Take the cool cake out of its mold and spread frosting on the top half. You can now enjoy your granola cake!

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Linguini with Shrimp in Creamy Pesto Sauce

Posted on November 12, 2019 by jgutierrez61

Linguini with Shrimp in Creamy Pesto Sauce by Tawny Davis
Videography and Production by Jonier Gutierrez

Tawny Davis, senior communication studies major, shares a family restaurant pasta recipe. Davis explains why pasta is one of her favorites foods, how she first learned how to cook, and why she enjoys cooking.

Ingredients

• 6 ounces linguini, cooked al dente
• 1 pound medium shrimp
• 2 small zucchinis, halved and thinly sliced
• 2 medium tomatoes, diced
• 2 cloves garlic, minced
• 1 cup half and half
• ¾ grated Parmesan
• ¼ cup pesto
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 2 teaspoons lemon juice
• ¼ teaspoon pepper

Directions

Heat a large, non-stick pan over high heat. Add 1 tablespoon of oil. Add the shrimp and garlic; stir-fry about three minutes. Remove from pan. Add remaining oil. Add zucchini and stir fry about 3 minutes or until crisp. Stir in half and half, cheese, pesto, rosemary, lemon juice, and pepper. Cook until slightly thickened. Stir in shrimp, linguini, and tomatoes. Cook until hot, about 1 minute. Serves 3 to 4 courses or 4 to 6 first courses.

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Baked Chicken Tenders

Posted on November 6, 2017 by tawnydavisblog

Baked Chicken Tenders by Karina Nanez

Videography and Production by Tawny Davis 

Karina Nanez, a freshman communication studies, says that she combines cooking and family. Learning from her mother, she demonstrates how to make simple, yet delicious, chicken tenders. This is a dish anyone can make and is ver cheap too!

Ingredients

  • 1/2 pound of chicken tenders
  • 2 cups of vegetable oil
  • Seasoning of your choice

 

Directions

Cut off all the unnecessary fat off of the chicken. Place the chicken in the pan when all fat is cut off. Pour the oil over all the chicken, then with the seasoning your choice and the amount you want on it rub it all over the chicken. Flip over the chicken and repeat. Place the chicken in a 400 degree oven and bake for 12 minutes or desired time. When done take out and cut through each piece to see if all pieces are cooked through.

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Mexican Egg Rolls and Crab Rangoon

Posted on November 6, 2017 by jlopezjr92

Mexican Egg Rolls and Crab Rangoon’s by Nora Torres

Videography and Production by Joe Lopez

Nora Torres, a mother of four, shows her own personal twist on a family favorite dish. She combines her own flavor and ideas on the dish and explains where she got her cooking techniques from. Nora Torres, demonstrates that with a little motherly love in any dish can go a long way.

Ingredients

  • a dab of salt, lemon pepper, and any other spices preferred.
  • a bag of coleslaw
  • a bag of egg roll wraps
  • a bag of wonton wraps
  • cream cheese
  • crab meat or imitation crab meat
  • cooking oil
  • onions

Directions

Add ground beef into a pan with diced up onions and add your own preference of spices. Then once cooked, dump the meat into a bowl and mix with coleslaw evenly.

Next, dice up the bag of crab meat. Once finished, grab the crab meat and mix with cream cheese. Next, grab the ground beef mixed with coleslaw and wrap the beef into egg roll wraps and start to cook them for about 6 minutes or until crispy. Then grab the crab meat mixed with cream cheese and place into wonton wraps and cook them as well until crispy. Finally, let them cool off for about 5 minutes and they are ready to eat.

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Sriracha Chicken Alfredo

Posted on September 1, 2017 by mcolunga1

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Sriracha Chicken Alfredo
Story and Photos by: Marissa Colunga

Surrounded by cooking her whole life, Miriam Robles, sophomore economics and international relations major, decided to make a meal she has never tried before: Sriracha Chicken Alfredo.

This dish combines both savory and creamy flavors into a delicious Italian cuisine.

Although this was her first time cooking this dish, it certainly didn’t show as she effortlessly chopped, mixed and diced like a well-seasoned chef.

“While I don’t cook in the residence halls, I tend to cook at home a lot more,” Robles says.

When Robles isn’t in the kitchen, she’s busy studying.

Her varied interests led her to a double major.

Her dream is to go to law school and eventually work for the ACLU as a civil rights attorney.

Her parents, who are avid chefs, helped blossom her love for cooking.

Showing her Hispanic roots, Robles loves to cook Mexican food.

Her favorite dishes are Chilaquiles and Albondigas soup.

“The reason I cooked this dish is because I’ve always loved Italian food and wanted to make a meal that is both easy to eat and quick to make,” Robles says.

“Because this dish is quick to make, you need to have all the ingredients on hand or run the risk of overcooking the meal. To make the meal even tastier, experiment with the amounts of servings. For example, you could add more Sriracha sauce if you are a fan of spices,” she advises.

Ingredients:

  • 8 oz fettuccine
  • 1 lb chicken breast, cut into bite-sized pieces
  • 4 Tbsp Sriracha
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 Tbsp olive oil
  • 2 cups heavy cream
  • 1 cup shredded Parmesan
  • 1 Tbsp dried parsley
  • Fresh parsley as garnish

Makes 2 servings

Directions:

Cook pasta according to package directions, drain and set aside. In a medium bowl, combine chicken, Sriracha and a pinch of salt and pepper. Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté until fragrant. Add chicken and cook for 5 minutes. Pour in cream and bring to a boil. Reduce heat to simmer, and let the chicken cook for 3–4 minutes. Stir in shredded Parmesan and dried parsley. Add the cooked pasta and toss to coat. Serve with fresh parsley as garnish.

 

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Cheesy Pizza Roll Up

Posted on August 15, 2017 by dgonzalez84

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Cheesy Pizza Roll Up
Story and Photos by Daniela Gonzalez

A lazy Saturday night, a Pinterest account, and a fully stocked refrigerator was all Travis Guerra, freshman computer science major, needed to create one of his all-time favorite dishes: A Cheesy Pizza Roll-Up.

“I really did not have anything else to do that Saturday. I was bored and too lazy to go out to actually buy food, so I decided to login to my secret Pinterest account and make something with the ingredients I had in my fridge,” Guerra says.

Guerra has a special love for Italian cuisine. He loves everything that the Italian culture has to offer, including its food delights. His favorite food to eat is homemade Lasagna. He also enjoys eating Chinese and Japanese food.

“Whenever friends from school come over, I make this dish for them. It is one of their favorites,” Guerra says. “Also, when I visit them at the residence halls, they ask me to make a pizza roll-up for them.”

Besides seeing this dish as a delicious and tasty meal, Guerra thinks the roll-up is fairly easy to do. Guerra says a person can fill the roll with almost anything they want. It does not have to be exactly like the instructions say to do it like.

“I keep on telling my friends that as long as they have an oven and a craving for Italian, this should be easy to do,” he says. “You can easily make the roll-ups in the dorm lounge, go back to your dorm, and have a relaxing evening with a great, delicious meal.”

Guerra believes this recipe is perfect for any occasion. Whether it is a quick meal to share with friends or a snack to munch on when watching a movie, making a pizza roll up should do the trick.

Ingredients

  • 1 roll of Pillsbury pizza dough
  • 2 cups of pepperoni
  • 1 block of mozzarella cheese
  • 1 cup of sliced ham
  • 1 cup of shredded mozzarella cheese
  • 1 stick of butter
  • 1 tbsp. pepper
  • 1 tbsp. salt
  • ¼ cup of pizza sauce

Directions

First, preheat the oven to 400 oF for 10 minutes. Next, expand the pizza dough on a metallic pan In a wooden cut board, cut the mozzarella cheese block and ham into small cheese slices. Place columns of pepperoni, ham, and mozzarella slices throughout the whole pizza dough mix. Spread the shredded mozzarella cheese on top of the pepperoni, ham, and mozzarella slices. Roll the pizza dough into a cylinder. Shut both ends of the cylinder so the filling won’t leak through. In a separate bowl, melt a stick of butter. Once melted, mix the butter with the tbsp. of pepper and tbsp. of salt. Spread the mix on top of the rolled dough. Put the rolled dough in the oven to bake for 20 minutes. Once ready, let the roll chill for 5 minutes. Finally, in a separate bowl put some pizza sauce, cut the roll, serve, and enjoy!

Makes 2-3 servings.

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