Garlic Shrimp Pasta

Posted on October 27, 2020 by karenbogran

GARLIC SHRIMP PASTA BY KAREN JULISSA BOGRAN

VIDEOGRAPHY AND PRODUCTION BY KAREN MICHELLE BOGRAN

Karen Julissa Bogran, an employee at the US Embassy in Peru, goes through her delicious 20-minute dish called garlic shrimp pasta for her family. She discusses how she learned to cook, some challenges she faces with time management, and the importance of eating well in concern with health.

INGREDIENTS 

  • 1 tbsp. extra-virgin olive oil 
  • 1 lb. Shrimp 
  • 1/4 of cut onion 
  • Kosher salt 
  • 1 tbsp. garlic 
  • 3/4 c. dry white wine 
  • Juice of 1/2 lemon 
  • 3/4 c. freshly grated Parmesan for garnish 
  • 12 oz. spaghetti

DIRECTIONS 

Begin by adding spaghetti to a pot filled with boiling water on the stove in medium heat. Let sit until it has softened which is when you then rinse out the water with a strainer.  

In a large skillet over medium heat, add 1 tablespoon of olive oil, 1/4 of cut onion and one tablespoon of garlic. Add shrimp and season with salt. Cook until pink, 2 minutes per side.  

In the same skillet, add 1 tablespoon of garlic. Cook until fragrant, 1 minute. Add wine, and lemon juice and simmer 2 minutes. 

Add the cooked spaghetti into the same skillet and toss until completely combined.  

Transfer the spaghetti and shrimp mix onto a plate, garnish it with Parmesan and add your preferred sides before serving. 

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Chicken Strips

Posted on October 27, 2020 by Bryann Cervantes

Chicken Strips by Carmen Cervantes
Videography and Production by Bryann Cervantes

Carmen Cervantes, mother of StMU student Bryann Cervantes, prepares her favorite dish Chicken Strips and tells us a little bit more about how she fell in love with cooking and offers some tips.

Ingredients

  • 3 Chicken Breasts (bone-in)
  • 3 Eggs
  • 2 packs of saltine crackers
  • ¾ Teaspoon of Chicken Flavored Seasoning
  • 1 Cup of Olive Oil
  • ¼ Teaspoon of Table Salt (or to your liking)
  • ½ Teaspoon of Black Pepper (or to your liking)

Directions
Use roller to grind crackers into crumbly bits in a Ziploc bag. Transfer the crushed crackers to a bowl, and add salt, pepper, and the chicken seasoning then mix to distribute seasonings evenly. Cut the chicken breasts into thin chicken strips and afterwards, preheat a pan with the olive oil on medium heat for 5 minutes. In a separate bowl whisk the eggs until they are completely liquid and then change the pan heat to low after 5 minutes.

Begin the cooking process by covering one entire chicken strip with a thin layer of the whisked eggs, and then dip the strip into the cracker crumbs bowl covering it entirely. Then lay the covered chicken strip in the pan, submerging it completely in the olive oil and on both sides until a golden-brown outer color is achieved. Place the finished golden-brown chicken strip in a container to serve, lined with napkins to absorb excess grease. Repeat the process for all 15-20 chicken strips and serve warm.

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Carne Guisada

Posted on November 12, 2019 by reneenp

Carne Guisada by Anna Alicia Padilla

Videography and Production by Renée Padilla

Anna Padilla, a mother of a St. Mary’s student, demonstrates how to cook carne guisada, a classic Mexican dish. She also explains how she learned to cook from her mother and elder sister.

Ingredients

• 1 lbs cut up beef (either stew meat or pot roast meat)

• 1 can tomato sauce

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp cumin powder

• 1/2 tsp salt

• 1/2 tsp pepper

• 4 cups water

Directions

First, brown cut-up beef in pot until seared. Then add all other ingredients and stir as needed. Cover the pot with a lid and let the meat simmer for 45 minutes or until tender. Ingredients and cooking time may vary depending on taste and cooking process.

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Italian Pasta Salad

Posted on November 12, 2019 by Sofía Ruescas

Italian Pasta Salad
Videography and Production by Sofia Ruescas

Learn a new way to cook your pasta salad with Deni Cresto and check out how he learned to prepare this delicious dish!

Ingredients

  • 2 ounces of salt
  • 1/2  medium onion, finely chopped
  • 8 ounces dried short pasta
  • 2 tomatoes, halved or quartered
  • 4 ounces of mozzarella finely chopped
  • 1/2 cup pitted black olives
  • 1 red or green pepper
  • 1 frozen bag of green peas and carrots
  • 2 cans of tuna

Directions

Bring the salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente – soft with just a bit of chew – about 8 minutes or according to package directions.

Boil the frozen vegetables in water and fry the chopped peppers, tuna and onions on a frying pan with the oil.

Place the pasta salad ingredients in a bowl when cooked and make sure you drain the pasta well. Transfer to a large container. Add the tomatoes, mozzarella and olives.

Chill for 30 minutes before serving. Refrigerate the pasta salad for at least 30 minutes for the flavors to meld before serving.

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Ashley’s Famous Fried Rice

Posted on November 12, 2019 by samanthaschulte1

Fried Rice by Ashley Resendez

Videography and Production by Samantha Schulte

Ashley Resendez shows us how to cook her signature dish, Fried Rice, that she put together after finding out she needed to go on a dairy free diet. She also talks about how she got started cooking in the first place, and the challenges that come with cooking in a college dorm.

Ingredients:

  • 2 cups COLD (precooked) rice
  • 3 tablespoons avocado oil
  • 1/2 cup asparagus
  • 1/2 cup broccoli
  • 4 cooked chicken tenders
  • 2 eggs
  • 1 tablespoon mushroom seasoning
  • 4 tablespoons Soyaki
  • 1 tablespoon coconut aminos

Directions:

First, add about 3 tablespoons of avocado oil to a sautee pan, and cook the asparagus and broccoli until soft. Then, add the eggs to the vegetables, and cook that together until it is ready, taking about a minute. Then, move those to the side, and get the cold rice and break it up in the same sautee pan, and add the mushroom seasoning. After that, mix the egg and vegetables into the rice and add my chopped chicken, then add the Soyaki and Coconut aminos. Mix all of this together until it starts bubbling, and it is ready to serve!

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Chiles Rellenos

Posted on November 12, 2019 by jalvarezbibian

Chiles Rellenos by Paulina Alvarez

Videography and production by Jocelyn Alvarez Bibian

 

Chiles Rellenos are a recipe that brings Paulina’s family together. Passed down from generations, Paulina learned to cook the family’s favorite dish at a young age and now she masters it. The mixture of spice from the peppers and savory taste of cheese come together in this traditional Mexican dish.

Ingredients

4 Chiles Poblanos (Poblano peppers)

15 oz of queso fresco

2 cups of all-purpose flour

2 eggs

½ cup of vegetable oil

Preparation time: 60-90 minutes

Instructions

  1. Place the chiles Poblanos directly on the stove burner. Let the chiles toast for a few minutes, carefully rotating them, until the skin turns black.
  2. Put the chiles inside a plastic bag to let the steam soften the skin.
  3. Peel the burnt skin with the help of a small, not too sharp knife.
  4. Once the skin is removed from the chiles, make an opening by cutting a line of approximately two inches by using the knife.
  5. With a clean spoon, carefully remove the seeds from inside of the chile.
  6. Cut the queso fresco in medium pieces and stuff the chile through the aperture made in the previous step.
  7. To close the chile, place a couple of toothpicks by inserting them into the chile’s skin.
  8. Place the flour on a wide plate and cover the chile relleno with a uniform coat of flour.
  9. Separate the yolks from the egg and mix the egg whites until it forms a meringue. Once the consistency of the meringue is uniform, slowly add the egg yolks while slowly mixing the eggs.
  10. Dip the chile relleno into the egg mixture and take it to a frying pan with hot vegetable oil.
  11. With the help of a spoon, slowly pour hot oil over the chile before turning.
  12. Flip the chile a couple times, repeating step 11 to ensure the egg coat is completely cooked.
  13. Once the egg is fully cooked, take the chile relleno off the pan and place it in a wide plate or pan covered with absorbent paper or paper towels.
  14. Serve with rice and salad (suggestion).

 

Option: Substitute the queso fresco with your favorite type of cheese, beef, or chicken.

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Camarones a la Diabla

Posted on February 15, 2019 by jpcoronado

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Camarones a la Diabla by Karina Tobias
Story and Photos by John Paul Coronado

Karina Tobias, junior international business and international relations double major, enjoys all types of food from different cultures, but she cannot take any of her food plain—only spicy! Mexican food is her favorite because of her Mexican culture. Tobias’s taste for spicy food matches her spicy and upbeat personality. Tobias is from McAllen, Texas, where her taste for spicy food comes from.
“If I had to choose any food besides Mexican food, it would have to be Italian. Pasta can be combined with the proper ingredients that can create a party in your mouth,” Tobias says.
Tobias does not get to go home very often because of work and school. When she feels homesick, she brings home to her residence hall. She creates Camarones a la Diabla to excite not only her taste buds, but also her spirit.
“I love Camarones a la Diabla because it reminds me of home and it is a dish that I grew up with. It’s a dish that makes my tastebuds and myself dance,” Tobias says.
When Tobias decides to eat Mexican food, her top three favorites are Camarones a la Diabla, tacos and Discada, which consists of many proteins like beef and pork. When it comes to tacos, she has no type of taco!
“Tacos are my go-to food item. It’s so universal, for example, they can be eaten for breakfast, lunch and dinner! Why not just have tacos everyday,” Tobias explains.
“I like making Camarones a la Diabla because it’s simple to make because of the mixing of the ingredients on top of a bed of rice,” Tobias says.
When Tobias makes Camarones a la Diabla, she says that you can decide how spicy you desire.
“Many people cannot eat my version of Camarones a la Diabla because I love mine so spicy that it wakes you up, but I make it less spicy for my friends with a low tolerance of spiciness,” Tobias says.
Ingredients
• one pound of shrimp (any size)
• three Chile de arbol chilies
• two cups of water
• three tomatoes, halved
• half of an white onion, diced
• two tablespoons olive oil
• two green peppers
• one clove of garlic
• salt and pepper
Directions
1. Rinse the chile de arbol.
2. Seed and devein the chile de arbol.
3. In a blender, add tomatoes, one-fourth of onion, garlic, salt, and Chile de arbol.
4. Blend until smooth and set aside.
5. Peel shrimp
6. Add salt and pepper to the shrimp
7. In a large pan, heat olive oil.
8. Add the remaining onion and add the green peppers. Stir for one minute.
9. Add the shrimp. Stir constantly and cook for two to three minutes. (Do not overcook the shrimp or they will be rubbery.)
10. Set heat to low and add the sauce. Still and cook for an additional two to three minutes.
11. Service with bread or any tortilla.

 

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Salmon Carpaccio

Posted on October 15, 2018 by jalvarezbibian

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Salmon Carpaccio by Gabriela Santos
Story and photos by Jocelyn Alvarez Bibian

Inspiration can come from everywhere, and certainly it can come from food as well. Not only one can get inspired from food, but one can also be transported to special places and moments in time. As a seafood lover, Gabriela Santos, sophomore engineering management major, thought about the dish she was going to prepare, her immediate response was salmon carpaccio.

“Sea food is my favorite kind of food because of the variety, the richness of flavors, [and the fact that] it is not too heavy for the stomach,” Santos admits. As part of the St. Mary’s community, Santos recognizes that “the community is very welcoming and friendly.” As a student, Santos’ career plans have not always been to become an engineer.

“My first choice of major was culinary arts, but when I graduated [from high school], my interest changed from culinary arts to engineering. I decided to leave cooking as a hobby. Now, my career plans are to become an engineer and work on either finance or production, or both,” Santos says. Santos decided to prepare not only her favorite kind of food, but also one of the dishes she used to enjoy back home at El Salvador.

“This dish was always prepared for special occasions or [for] celebrations in my family,” Santos says. “I chose this particular dish because it is one of my favorite and it is very easy to make.” From beginning to end, Santos enjoyed the process of preparing the carpaccio. She was even more delighted when the time came to let her friends try it and watch them enjoy the dish. The different ingredients in the carpaccio present an explosion of flavor, an intense combination of flavors one would not expect. The combination of the smoked salmon, the leek, capers and cream cheese is like no other.

“I have had good experiences most of the time; people like it when they try it. Bad experiences not so much because the flavor can be adjusted with the ingredients, easy fix,” Santos says.

Although the dish represents an excellent entrée, not everyone may enjoy it the same way. “You have to love raw sea food,” Santos says, “and to use the ingredients based on your preferences and taste of palate.”

Regardless of the particular preferences in seafood, this is a dish everyone should try and judge for themselves the unquestionable richness of flavor from beginning to end.

Ingredients

  • 4 oz of smoked salmon
  • Capers
  • 1 Leek
  • 1 tbs of olive oil
  • Juice from 1 lime
  • Salt
  • Pepper
  • Cream cheese (optional)
  • Ciabatta bread (optional)

Makes two servings.

Directions

First, cut the salmon as preferred (chopped or thin slices) and place on serving plate. Then, cut the leek in slices, separate each layer as much as possible, and place the slices on top of the salmon. Spread the capers over the salmon. Next, add a tablespoon of olive oil over the salmon. Do the same with the lime juice, salt, and pepper. As an option, spread cream cheese on a piece of ciabatta bread and place salmon on top.

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Chicken and Broccoli Stuffed Pasta Shells

Posted on April 23, 2018 by nayelicervantesblog

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Joey Acevedo is an aspiring coffee shop owner who hopes to attend St. Mary’s University for his bachelor’s degree in business management.

During the week, he found himself wanting a home-cooked meal rather than a smoke-cooked meal.

This dish means a lot to Acevedo because “of the love my girlfriend put into the dish and how much of that love seeped into it.”

“She thinks I’m helpless in the kitchen but she’s about to eat her words,” Acevedo says smugly.

“This dish definitely takes a few tries to get right,” he says as he stirred the concoction of chicken, broccoli and Alfredo sauce together.

A few tips he gave was to put extra Alfredo sauce onto the pan to prevent the shells from sticking on to the pan.

He also advises anyone trying this recipe to “not forget the garlic bread!” One thing is for sure, the garlic bread and the dish is one that is going to be memorable for anyone who tries it.

Ingredients:

  • 2 cups of shredded chicken
  • 1 (12 oz.) bag of broccoli florets
  • 1 box of (12 oz.) of jumbo pasta shells
  • 1 (16 oz.) jar of Alfredo Sauce
  • ½ cup of grated parmesan cheese
  • 1 cup of mozzarella cheese
  • Salt and pepper to taste

Directions: 

Cook pasta shells so that they are al dente. Drain the water from the shells and let them cool. Next, cook and shred the chicken and add to a large bowl. Add salt and pepper and other seasonings to taste. Steam the broccoli florets, drain them and then chop them up and add them to the bowl of shredded chicken. Toss the ingredients together and add 1 cup of Alfredo sauce to the mix. Prepare a greased baking pan and add about 1 spoonful of Alfredo sauce to the bottom of the pan to prevent dry or stuck on pasta shells. Arrange the shells onto the pan where they do not overlap. Add a tablespoon full of the shredded chicken, broccoli and Alfredo sauce mixture into each pasta shell.Pour the remaining Alfredo Sauce on top of the shells along with the mozzarella and parmesan cheese.Bake at 350 degrees Fahrenheit for 25 minutes.

Makes 8 servings.

 

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Pizza Rolls

Posted on January 15, 2018 by alexisisabelzepeda

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Pizza Rolls by Sara Jauregui
Story and photos by Alexis Zepeda

Many college students grow tired of eating the same foods in the school cafeteria and often try and find recipes that are easy enough to cook in the kitchens located in the residence halls.
Sara Jauregui, a Sophomore art education major at St. Mary’s University, has found a quick and tasty recipe that many students may have the ability to replicate – pizza rolls. Jauregui has always loved Italian food, and anything that involves tomatoes, pasta, bread or cheese. Though these pizza rolls do not include pasta in the recipe, the other three ingredients make up for it!
Jauregui is from Alton, Texas, so she doesn’t have the privilege of eating home cooked food often. She began cooking in middle school when her mom started working. She says she isn’t the best cook, but does enjoy baking, so these pizza rolls are perfect.
Though she isn’t a professional chef, one thing Jauregui misses about cooking at home is the endless amount of supplies. Living in a dorm and figuring out what to cook with and where to cook the food is a difficult task. “Cooking is a privilege when living in a dorm. Most residence halls have ovens in the student lounges, but it’s hard to cook without a stovetop. Our ‘kitchens’ are definitely not equipped for everyday cooking,” she says.

Jauregui recommends purchasing a disposable baking sheet to bake the rolls on rather than spending money on an expensive baking sheet. As a college student, there is minimal space to store it, and it makes cleanup much easier!
This dish is one of Jauregui’s favorites to make because they only require a few ingredients, she loves pizza, and they are fun to make with the company of friends. They are the perfect snack to make either for a movie night, or even a study date because they are small, filling, and not too messy.

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