Spicy Potatoes


Spicy Potatoes by Christy Chen
Videography and Production by Xu Yelu

Christy Chen, a freshman business major in St.Mary’s University. She is also a Chinese student who loves cooking Chinese food very much. An international chef, Christy shows us how to cook spicy potatoes in Chinese flavor.


  • 2 potatoes
  • 1 ginger
  • 3 chilis
  • salt
  • vegetable oil

Start with washing the potatoes thoroughly. Then cut potatoes into slim slices. Cut ginger and chili after that. Pour the vegetable oil into the pot and wait for at least five seconds. When the pot is hot enough, put ginger and chili. Then add the potatoes and some water. Cook for five minutes and smell the scent to make sure that the dish is ready.

Finally, put the dishes out carefully and enjoy it!

Cheesy Pepperoni Pizza Sticks

Cheesy Pepperoni Pizza Sticks by Aleira Urbina
Videography and Production by Daniela Gonzalez

Aleira Urbina, a student at St. Mary’s University, prepares her grandmother’s specialty dish of Cheesy Pepperoni Pizza Sticks. Aleira considers cooking one of her passions and has been cooking for over 10 years. She will demonstrate viewers how she prepares her specialty dish, and will reveal her best cooking tip to prepare it.


  • 2 sticks of butter
  • 1 pizza crust cylinder
  • 1 pack of pepperoni
  • 10 mozzarella sticks
  • 1 can of tomato sauce
  • 1/2 tsp. of garlic


Before preparing the dish, preheat the oven at 375 degrees for 5 minutes. Melt the 2 sticks of butter in a microwave for 40 seconds, and once it is ready spread it until it completely covers the cooking pan. Open the pizza crust cylinder, spread the dough over the cooking pan, and cut it in 10 rectangles. Put 3 pepperonis on top of each rectangle, then place 1 mozzarella stick on top of the pepperonis. Roll the dough until the mozzarella sticks are completely covered.

Once the sticks are completely rolled, spread the melted butter over the sticks and sprinkle pinches of garlic over the sticks. Put the sticks in the oven and let them bake for 10 minutes. Once ready, take them out of the oven, and put tomato sauce over each stick. Finally, serve and enjoy!

Smashed Cucumber

Smashed Cucumber by Xu Yelu
Videography and Production by Wu Chaolan

Xu Yelu is an exchange student from China. In the video, she shares her favorite Chinese food smashed cucumber and teaches us how to do it.


  • cucumbers
  • 1 teaspoon salt
  • 2 teaspoon soybean sauce
  • 3 teaspoon oil
  • green onion caraway

First, we have to clean the cucumber and then smashed the cucumbers with the knife. The chef puts the soybean sauce, the salt, the green onion caraway, and the hot oil together, and blends it. The final step is pouring the sauce into the cucumbers and shaking the cucumbers until all the sauce permeate into the cucumber.

Mexican Rice

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.


  • 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


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.

Bacon Avocado Pasta

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Bacon Avocado Pasta Salad by Everaldo Avila
Story and photos by David Wilkins

St. Mary’s very own Everaldo Avila, whipped up a bacon, avocado salad that has been a dish in his family for many years. Originally, from St. Louis Missouri, Avila plans to join the Air Force after receiving his degree to pursue his dream job in the FBI.

“I have always wanted to be a FBI. agent since I can remember, especially since I leaved in a neighborhood that was treated poorly by the police department. I understand they mean good and I would hope I can add to that,” he says.

When asked why he had chosen St. Mary’s he explained he attended Chaminade College Prep and has a very strong connection with the University because Chaminade is a sister school to St. Mary’s. Avila was the first from his school that received the St. Louis Scholars Award.

“The scholarship actually gave me a full ride to St. Mary’s and if it wasn’t for that, I probably wouldn’t be here, but, luckily I am and I am grateful. I love St. Mary’s it has shaped me as a student and a person, plus I enjoy the family atmosphere,” says Avila.

Avila explained his favorite foods is Mexican but recently developed a taste for Italian.

“I basically enjoy any type of Mexican food; I really like the spices. Recently I’ve been eating Italian food so I’ve been cooking it a lot more,” he says.

This recipe has been in the Avila family for years.

“I don’t know why the dish is made every year or when it started but it is something that we do,” he says.

Avila advises when making the dish to follow the instruction closely except for the meats. The bacon and chicken is left up to the chief.

“If you enjoy your meats then double” says Avila.


  • 12 ounces elbows pasta
  • 5 slices bacon, diced
  • ½ cup of grilled chicken
  • 2 avocados, halved, seeded, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme leaves, for garnish


Lemon thyme dressing

  • 3/4 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil



To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with thyme.

Pasta e Fagioli

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Pasta e Fagioli by Travis Bowles
Story and Photos by Tamara Garcia

Travis Bowles, senior English Communication Arts major, has been cooking since he was old enough to reach across the stove.

“I started off making cheese and bologna sandwiches for my dad,” says Bowles, “they have always been his favorite.”

Pasta fazool—or more commonly known in Italian as “pasta e fagioli”—is a dish best served warm. The garlic and vegetable-heavy soup with a rich chicken broth is one of Bowles’s favorite meals to have during cold weather.

“I’ve mostly cooked pasta fazool for small family gathering during the winter,” Bowles says. “There’s nothing like a bowl of nice, warm soup on a cold and rainy day.”Having four years of experience as a chef working at the JW Marriott San Antonio Hill Country & Spa located downtown (and sometimes cooking for star athletes and famous public figures), Bowles has expanded his horizons in the culinary world.

“I love making meals. I love cooking. It brings the family together,” he says.

Loaded with nutritious ingredients and savory spices, pasta fazool fills a kitchen with an aroma of good ol’ fashion home cooking.


  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 1/8 pound (about 3 slices) pancetta, chopped
  • 2 (4 to 6-inch) sprigs rosemary, left intact
  • 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
  • 1 large fresh bay leaf or 2 dried bay leaves
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 large cloves garlic, chopped
  • Coarse salt and pepper
  • 2 (15 ounce) cans cannellini beans
  • 1 cup canned tomato sauce or canned crushed tomatoes
  • 2 cups water
  • 1 quart chicken stock
  • 1 1/2 cups ditalini
  • Grated Parmigiano or Romano

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Sopa de Lima Con Pollo y Elote

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Out of the classroom and into the kitchen
Story and photos by Michelle Vogel

Student chef Deandra Barrera tells readers about herself and gives us the inside scoop on how to cook up something yummy!

The senior English major is an active student around campus and is involved in many organizations such as Sigma Alpha Phi, Beta Sigma Phi and S.M. Friends.
Barrera developed her love for cooking as a child and enhanced her skills in her seventh grade home economics class.

She continued her culinary education in high school, participating in several competitions.

Barrera earned a scholarship to attend Le Cordon Bleu Culinary School, but found her home at St. Mary’s University.

“I like St. Mary’s because it feels like home,” she says.

Barrera says she loves cooking “because it is the most widely experienced form of fine art in the world.

There is no greater experience than watching the components of a dish transform before your eyes with the application of simple spices and heat,” she says.

Barrera’s favorite and most requested dish to make is Fettuccini Alfredo.

She serves this dish with a pan speared chicken breast topped with a sautéed mushrooms and a pan sauce.

For the magazine, Barrera cooked Sopa De Lima Con Pollo Y Elote.

She chose this dish because it is an easy beginner’s dish to demonstrate.

“Who doesn’t love soup?” she asks.
Her tip for cooking Sopa De Lima con Pollo is that “if the chicken has bones, it will float to the top when done.

If it doesn’t then the chicken will turn white when it is ready,” she says.

Barrera’s secret to making all dishes taste good is butter.

Another tip is “learn to make rice and boil your water” and always look for bubbles.

A final tip is always season for taste after cooking.

“Not everybody’s tastes are like your own,” she says.

Barrera looks forward to a bright future as a writer or Arson Investigator.

She plans on continuing to cook no matter her career path.

“It was always a dream of mine to be on Chef Gordon Ramsay’s Sous-Chef, or be a contestant on his show Hell’s Kitchen, or have my food critiqued by Joe Bastianich,” she says.


    • Salt and Pepper for taste
    • 1 tsp cumin
    • 1 tbsp vegetable oil
    • 3 c chicken stock
    • 1 1/2 tbsp fresh lime juice
    • 3 tbsp cilantro
    • 2 garlic cloves (minced)
    • 2 jalapeños (seeded and minced)
    • 1 c onion (1/4 in dice)
    • 1 1/2 c tomato (peeled, seeded, ¼ in dice)
    • 1 1/2 c corn kernel
    • 1 c chicken (thinly sliced)

Heat 1 tbsp of vegetable oil over medium heat. Add 1 cup of onions (1/4 in dice) and 2 garlic cloves (minced). Cook 8-10 minutes or until very soft. Add 3 cups of chicken stock, 1 1/2 cups of tomato (peeled, seeded, 1/2 in dice), 1 1/2 cups of corn kernels, 2 jalapeños (seeded and minced) and 1 tsp of cumin. Bring to a boil, reduce to a simmer and cook 5-4 minutes. Add 1 c of chicken (thinly sliced) and simmer for about 3 minutes or until chicken is cooked. You can tell chicken is cooked when there is no pink. Stir in 3 tbsp of cilantro and 1 1/2 tbsp of fresh lime juice. Makes 8 servings.


Cookie Batter Brownies

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.

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

Guacamole Dip

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.

• 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)


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.

Pico De Gallo

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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.


  • 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)


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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.