Asian-Inspired Noodles

Asian-Inspired Noodles by Daniela Cardona

Videography and Production by Cristian Maldonado

Daniela Cardona teaches us her quick and simple recipe for noodles! This dish takes little time to prepare and can be made with ingredients you have laying around! Do yourself a favor for flavor and WATCH NOW!


• 1 lb. linguine or noodles of your choice, cooked al dente

• 3 tablespoons butter

• 1 tablespoon garlic, minced

• 3 tablespoons sugar

• 4 tablespoons soy sauce

• 1 tablespoon teriyaki sauce

• Salt and pepper to taste

• 1 tablespoon sesame seeds


Boil noodles to an al dente state. In a wok or large pan, put in butter to melt then add garlic and toss until fragrant. Add in noodles, and toss. Add in soy sauce, teriyaki and sugar and continue to toss until coated evenly. Turn off heat and sprinkle with sesame seeds if desired and enjoy!

Quarantine Noodles

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.


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

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.

Vimar’s Drunk Ceviche

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.


  • 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

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

Sandra’s Oven-Baked Salmon

Oven-Baked Salmon by Sandra Soto

Videography and Production by Sofia L. Soto

Sandra Soto is a St. Mary’s University alumna, VMECHS counselor and mother of three from Brownsville, Texas. In this video she shares her favorite, simple oven-baked salmon recipe. This recipe is a crowd-pleaser and is a great option for busy families because it can be made in 5 easy steps!


  • 1 Oven Pan
  • Aluminum Foil
  • 1 Salmon Fillet
  • 2-3 Cloves of Garlic
  • Salt
  • Pepper
  • 1/3 Cup of Olive Oil
  • 2 tbsp. of Butter
  • Celery and vegetables of your choice

Directions: Preheat your oven to 350 degrees. Place a piece of aluminum foil large enough to wrap your entire salmon fillet in your pan and then add your salmon. Chop up your vegetables into bite-size pieces and add them on top of your salmon. Season the vegetables and salmon with pepper, salt, 2 tbsp of butter and 1/3 cup of olive oil. After that, make sure to wrap and seal your salmon and vegetables with the aluminum foil. Lastly, place your pan in the oven for 50-60 minutes and enjoy!


Lasagna by Blanca Gutierrez.

Videography and Production by Christa Neumann.

Dyslexia teacher Blanca Gutierrez goes through the steps on how to make an easy lasagna. After working for 39 years, Gutierrez describes her journey into the kitchen and what makes cooking so special for her.


  • 1-pound ground beef
  • 1 (32oz) jar spaghetti sauce
  • 32oz cottage cheese
  • 3 cups shredded mozzarella cheese
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • 2 teaspoons dried parsley
  • Salt to taste
  • Ground black pepper to taste
  • 9 lasagna noodles
  • ½ cup water
  • 1 spray can of olive oil


In a large skillet over medium heat brown ground meat. Add salt and pepper to taste. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.

In a large bowl, mix the cottage cheese, eggs, half of grated Parmesan cheese, dried Parsley, salt ground black pepper. To assemble, spray the bottom and sides of a 9×13 inch baking dish with olive oil. Evenly spread ¾ cup of sauce mixture. Cover with 3 uncooked lasagna noodles, 1 ¾ cup of the cheese mixture and ¼ cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce and sprinkle mozzarella and Parmesan cheese. Add ½ cup water to edges of the pan. Cover with aluminum foil that has been sprayed with olive oil.

Bake on preheated 350-degree oven for 45 minutes. Uncover and bake an additional 10 minutes, let it sit for 10 minutes before serving.

Arroz con Pollo

Arroz con Pollo by Michael Lopez

Videography and Production by Allison Magera

Michael Lopez, a current student at Texas A&M University, shares how to recreate his favorite dish: Arroz con Pollo. Through his tips and tricks and simple but flavorful ingredients, you’ll be able to create a meal that you won’t be able to find in just any Mexican restaurant.


  • 4-6 Whole Chicken Thighs (varies depending on number of servings)
  • ~2 tablespoons Season-it-all
  • 1 tablespoon of garlic
  • salt and pepper to taste


  • 4 cups of water
  • 2 cups of dry white rice (brown rice also acts as a substitute if necessary)
  • ~ 2 tablespoons of vegetable oil
  • 1/2 of a chopped yellow onion
  • 1 green bell pepper
  • 1/4 cup of fire roasted diced tomatoes
  • 1 4oz can of tomato sauce
  • 1 Teaspoon caldo de tomate
  • Dash of garlic salt, cumin and pepper


First, season raw chicken thighs with a generous covering of salt, pepper and season-it-all. Add about a tablespoon of oil to pan and brown chicken thighs on medium-high heat until skin is crispy. The inside does not need to be completely cooked; it will boil later with the rice. In a separate pot, begin to boil 4 cups of water for the rice. Including about a teaspoon of oil, fry dry rice in another separate pan until brown, about 10 minutes. Add chopped onion, bell pepper and diced tomatoes to rice once it is browned and stir occasionally for about 3 minutes. Add boiling water to the pan with the rice and vegetables. Add tomato sauce, caldo de tomate, garlic salt, cumin and pepper. Lastly, add browned chicken thighs to the pot, cover, and simmer on low heat for about 20-25 minutes or until both the rice and chicken are cooked thoroughly.

Skillet Enchiladas

Skillet Enchiladas by Sheila Peña

Videography and Production by Courtney Peña

Sheila Peña is a mother and a teacher who enjoys cooking. In this video, she shows you how to make Skillet Enchiladas and talks about her experience with cooking.


  • ¼ cup of avocado oil
  • 1 ½ pound of ground beef
  • 2 cans of enchilada sauce
  • 1 package (8oz) of shredded cheddar or colby jack cheese
  • 12 corn tortillas (Cut in small squares)
  • 1/8 to ¼ cup of corn masa mix
  • ½ cup of water


Turn the stovetop between medium and high heat and fry tortillas in batches in avocado oil in 12 in pan. Remove fried tortillas and set aside on a plate. Remove excess oil. Cook beef in the 12 in pan. Once the beef is cooked, add enchilada sauce and stir. Add cheese mix and stir. Mix masa and water in a separate cup. Add masa mixture and stir. Add fried tortillas and mix it all together.

Spam Musubi

Spam Musubi by Maggie Estrada
Videography and Production by John Estrada

Maggie Estrada prepares a dish of Spam Musubi. She describes the dish in a brief breakdown, and recollects her experience with cooking and baking.


  • 2 cups uncooked short-grain white rice
  • 2 cups water
  • 6 tablespoons rice vinegar
  • ¼ cup soy sauce
  • ¼ cup oyster sauce
  • ½ cup white sugar
  • 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
  • 5 sheets sushi nori (dry seaweed)
  • 2 tablespoons vegetable oil


The first step is to soak uncooked rice until moist; drain and rinse

Next, In a saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.

In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.

In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled. Enjoy the Musubi!

Caldo de Pollo

Caldo de Pollo by Kimberly Rodriguez                                                                  Videography and Production by Katherine Rodriguez

Kimberly Rodriguez is an amateur chef who likes to remind herself of where she comes from through food. After learning how to cook from the internet and her grandma, Rodriguez prepares Caldo de Pollo as a way to bring people together.


  • 3 pounds chicken leg quarters
  • 1 gallon water 
  • 2 tablespoons minced garlic 
  • 2 tablespoons salt 
  • 1 tablespoon garlic powder 
  • 1 cube chicken bouillon 
  • 3 large corn ears, cut in halves 
  • 4 large carrots, peeled and cut into large chunks 
  • 4 large potatoes, peeled and cut into large chunks 
  • 1 cabbage, cut into large chunks 
  • 1 large onion, cut into large chunks 
  • ½ bunch fresh cilantro, chopped


Place chicken legs into a large stock pot and pour water over chicken. Add garlic, salt, and garlic powder. Cover the pot, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, which takes roughly one to two hours. Stir in chicken bouillon cube and let it dissolve. Mix corn, carrots, potatoes, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, serve, and enjoy a delicious meal on a cold and chilly day.

Bruce’s Gumbo

Seafood Gumbo by Bruce Warner

Videography and Production by Ian Warner

Gumbo Ingredients

  • Roux
    • 3 cups of flour
    • 1 cup of vegetable oil
  • Stock 
    • 8 Quarts of Water
    • 30 ounce can of diced tomatoes
    • 10 garlic cloves sliced
    • 3 bell peppers chopped
    • 2 white onions chopped
    • 1 celery stalk chopped
    • 2 ounces of bay leaves 
    • Salt and pepper to taste
  • Shrimp Stock
    • 2 pounds of peeled shrimp shells
    • 1 quart of water
    • 1 stick of butter
  • Seafood
    • 2 pounds of peeled shrimp, cut in half
    • 2 pounds of crawfish tail
    • 32 ounces of shucked oyster

Gumbo Recipe

Making the base of the soup is the first step in cooking gumbo. Fill a large boiling pot with 8 quarts of water- add: 1 (30 ounce) can of diced tomatoes; 2 tablespoons of chicken bullion; 1 (2 ounce) bottle of bay leaves; 2 white onions chopped; 3 bell peppers chopped; 10 cloves of garlic sliced; 1 stalk of celery chopped. Bring the soup to a boil and let simmer. Add 1 pound of frozen okra to the soup mix once vegetables are soft. Add salt and pepper to taste. 

The next step is cooking the roux. You will need to mix 3 cups of flour and 1 ½ cups of vegetable oil in a large saucepan over medium heat. Continually stir and rotate to create a dark chocolate brown roux. Add the roux to the soup once the vegetables are soft to thicken the gumbo. 

Start peeling the 2 pounds of shrimp. Add the shrimp peels to a large saucepan with 1 quart of water and 1 stick of butter to create a shrimp stock. Once the stock is brought to a simmer, pour through a strainer into the gumbo. 

Add 2 pounds of shelled shrimp, 2 pounds of bagged crawfish tails, 32 ounces of shucked oysters. Simmer till seafood is cooked.

Add diced parsley, simmer until soft. 

Ready to serve!