Mandy

Posted on November 5, 2015 by heunjh23

Mandy by Ahmed Raban
Videography and Production by Jiheun Han

Ahmed Raban is a freshman student who is on financial major in St.Mary. He came from Saudi Arabia so he makes Arabic food, Mandy. Actually he doesn’t like to cook, but likes to make food for his close friend.
Mandy is his first food that he learned when he started cooking, and he has behind story about that food.

Ingredients

Direction
First put the salt and the species on the chicken
Then clean the rice “ half cup for each person”. Cut the tomatoes and the capsicum and cut half butter to 4/5 pieces. Then put it on the rice. After that adjust the water level and add salt an ground cumin to the rice. Cover it with aluminum sheet and make holes on it using the knife. After that put the chicken on it and put on the oven for one hour “ 350 “ .

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: , , | Leave a comment »

Mozzarella Stuffed Chicken

Posted on November 5, 2015 by jpaigevalderas

Mozzarella stuffed chicken by Grant Batchelder
Videography and production by Paige Gandara-Valderas

Grant Batchelder, temporary Treadaway Hall director, works part time at St. Mary’s and enjoys cooking for his wife in his spare time. However, being a vegetarian sometimes limits what he can taste while cooking a meal. Batchelder talks about his specialty mozzarella stuffed chicken dish and his love for cooking.

Ingredients:

  • 2 chicken breasts
  • 1 cup flour
  • 2 cup panko and bread crumbs
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 ½ tablespoon garlic
  • 1 tablespoon paprika
  • parsley
  • 1 stick of mozzarella
  • 2 eggs
  • ¼ cup milk
  • olive oil
  • toothpicks

Directions:

First, preheat the oven to 400 degrees. While the oven is heating up, take a bowl and mix flour, panko, salt, garlic, paprika and parsley. In another bowl, whisk eggs and milk till smooth.

Take defrosted chicken breasts, pound with hands till it’s flat (if the chicken breasts are already flattened, then disregard). Take half of mozzarella stick and put in the center of breast. Using toothpicks, pin the chicken breast together wrapping it around the cheese. Take wrapped chicken and roll it in the egg then batter it in the panko mixture.

Place the chicken breasts in a safe container and put it in the oven. Set the timer for three 10-minute increments, cooking it in the oven for a total of 30 minutes. After every 10 minutes, take the mozzarella stuffed chicken out of the oven, occasionally basting the chicken with olive oil to cook thoroughly. Finally, remove from the oven, let it cool and enjoy the dish!

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: , , | Leave a comment »

Taco Tuesday

Posted on November 5, 2015 by jrodriguez182

Taco Tuesday by Micala Osuna
Videography and Production by Joe Rodriguez

Micala Osuna is a senior who has recently move into her first apartment. As such she has recently picked up cooking and her favorite meal to make is tacos on a Tuesday.

Ingredients

  • 2 lbs. ground beef
  • 1 package of taco shells (10 count)
  • 2 medium tomatoes
  • 1 bag of shredded cheese
  • 1 large onion
  • 1 lemon (optional
  • salt and pepper
  • taco seasoning

Directions

Preheat the oven to 325 degrees Fahrenheit. Place the ground beef in a frying pan over medium heat. Cook the meat until brown, seasoning to taste. You can use the lemon to add extra flavor. While the meat is cooking chop the onion and tomatoes and place into bowls. When the meat is close to being done place the taco shell on a cookie sheet and put them into the oven. Cook the taco shells for 5-8 minutes. Place the shredded cheese into a bowl. After the meat is done cooking, use a strainer to remove the excess juices. Place everything in a bowl or on a plate, and enjoy.

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: , , , | Leave a comment »

Colombian Empanadas

Posted on April 8, 2015 by daniela83193

Columbian Empanadas by Katherine Vasquez
Videography and Production by Daniela Lopez

Katherine Vasquez gets in touch with her Colombian roots by cooking up some Colombian Empanadas. These empanadas aren’t the traditionally filled with fruit, but rather they with meat, potato and vegetable fillings. Below are listed the ingredients along with the directions on how to make some of your own. Being a recent graduate, Vasquez now has the time and resources to cook some of her childhood memory dishes.

Ingredients:

  • Vegetable oil for frying
  • Lime and ají for serving
  • Dough or Masa
  • 1 ½ cups precooked yellow cornmeal (masarepa)
  • 2 cups water
  • 1 tablespoon vegetable oil
  • ½ tablespoon sazon Goya with azafran
  • ½ teaspoon Salt

Filling:

  • 2 cups peeled and diced white potatoes
  • 1 chicken or vegetable bouillon tablet
  • 1 tablespoon olive oil
  • ¼ cup chopped white onions
  • 1 cup chopped tomato
  • ½ teaspoon salt
  • ¼ cup chopped green onions
  • 1 chopped garlic clove
  • 2 tablespoon chopped fresh cilantro
  • 2 tablespoon chopped red bell pepper
  • ¼ teaspoon black pepper
  • ½ pound ground pork and beef

Directions
To prepare the dough:Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.
Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.
Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each.
Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.
Fill a large pot with vegetable oil and heat over medium heat to 360° F.
Carefully place 3 or 4 empanadas at the time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ají and lime on the side.

Filed under: Class Projects, Entrees, Recipes, Video Features | Tagged: , , , , | Leave a comment »

Mahi Mahi Ceviche

Posted on April 8, 2015 by clarissayanar

Mahi Mahi Ceviche by Marisol Melara

Videograohy and Production by Clarissa M. Yanar

Marisol Melara is an International St. Mary’s senior from Honduras. She has spent most of her life in the tropical areas of her home country eating fresh fish and fruit. Making this dish for her is like going back home for a while!

Ingredients

• 1 Whole Cucumber
• ½ Red Onion
• 4 Medium Jalapenos
• 1 ½ Celery Sticks
• ¼ Cup of finely chopped Cilantro
• 1 Avocado
• ¼ Cup Orange Juice
• ¼ Cup Ketchup
• ½ Cup Tomato Juice
• 8 Limes
• ¼ Cup Jugo Magi
• Salt and Pepper
• 1lb. Mahi Mahi

Directions

Cut Mahi Mahi into small squares (about 1.5 cm). Place Mahi Mahi in a bowl and pour the juice of the 8 limes over it. Make sure it is completely covered. Leave Mahi Mahi sitting in lime juice for an hour. After washing them, finely chop all vegetables into tiny squares. Finely chop cilantro. Make sure to take seeds out of jalapenos and cucumbers. When Mahi Mahi has been cooked through with the lime juice, drain all lime juice from the bowl. Be sure to get it all out so no fishy residue taste is left behind. Mix in all vegetables and cilantro in with the fish. Add orange and tomato juice to the mix. Stir in the ketchup to the mix. Pour in the Jugo Magi. Add salt in pepper to your liking. Stir everthing together and try not to completely destroy the avocado. Serve over a tostada or saltine crackers. Add lime and hot sauce to your liking. Enjoy

Filed under: Appetizers, Class Projects, Entrees, Recipes, Video Features | Tagged: , , | Leave a comment »

Rosemary Chicken and Lemon Dressing

Posted on November 10, 2014 by abenavides17

This slideshow requires JavaScript.

Rosemary Chicken and Lemon Dressing by Daniel Lambert
Story and photos by Adriana Benavides

Living more than 1,300 miles away from home, this west coast native uses his mother’s recipes to remind him of home. For Daniel Lambert, St. Mary’s University junior criminology major, cooking is a way to make the distance not so daunting.

“I like anything that tastes good. I selected this recipe because it is something I like to eat and is healthy,” Lambert says. “My mom would make it for me when I was home so it reminds me of California.”

The junior was born in Hollywood, California. Lambert joined the Army ROTC program during his sophomore year and so far, his experience in Texas has been pleasant.

“I like St. Mary’s because it is such a small and friendly community. You can build a better relationship and interact better with a professor as opposed to a professor that teaches at a state school,” Lambert says.

Although, living on campus and being far from home has made it difficult for this chef to practice his cooking skills, the ROTC cadet takes any opportunity he can get to use his cooking skills.

“It’s difficult since there are no stoves in my dorm, but I like to make anything from an avocado dip to cheese grits. Cooking is a way to remind me of home and de-stress,” Lambert says.

Some advice the St. Mary’s student offers for his delicious rosemary chicken and lemon dressing salad is to have plenty of everything in case you want to make more.

“Cooking draws people together, so be sure to have plenty for unexpected guest,” he says.

Ingredients for Rosemary chicken:

  • 6 chicken breasts
  • 4 teaspoons of olive oil
  • 3 1/2 tablespoons of garlic powder
  • 4 lemons
  • 2 Rosemary
  • 1 teaspoon pepper
  • 1/2 teaspoon of salt

Ingredients for Lemon Dressing Salad:

  • 4 lemons
  • 3 tablespoons of olive oil
  • 1 garlic clove
  • 1/2 teaspoon of salt
  • 1 teaspoon pepper
  • 3 tomatoes
  • 1 bag of mixed greens (your choice)
  • 2 cucumbers

Directions:

Note: The chicken will need to be marinated a day prior to the actual cooking process in order to get the best results.

First, combine the 4 teaspoons of olive oil, 3 1/2 tablespoons of garlic powder, 4 lemons, 2 chopped up sticks of rosemary, 1 teaspoon pepper, 1/2 teaspoon of salt and 6 chicken breasts into a zip lock bag. Seal the bag and shake up the contents to mix well. Place in the fridge overnight. Next, turn on the stovetop to a medium heat setting. Then, remove the chicken from the zip lock bag and place it on a pan or skillet on the heat.While you are cooking the chicken, start preparing the salad with the greens you have from your Mixed Greens bag. According to your preferences, add any extra salad items for additional taste. Add the lemons, the olive oil, garlic clove, salt and pepper into a bowl and use for the salad. Use a garlic press to squeeze the garlic.

Makes 6 servings.

Filed under: Class Projects, Entrees, Recipes | Tagged: , , , , , | Leave a comment »

Meat and Cheese Lasagna

Posted on October 20, 2014 by bpardo1

This slideshow requires JavaScript.

Meat and Cheese Lasagna by Anhalie Farias
Story and Photos by Bianca Pardo

Anhalie Farias cooks with heart.

Farias, a junior and music education major at St. Mary’s University, has many ambitions.

She plays the violin and enjoys listening to music from her favorite composers-Arcangelo Corelli and Antonio Vivaldi.

Farias is a recent transfer student from Texas A&M University-Kingsville.

She enjoys attending St. Mary’s because she gets to spend time with her sister, Nathalie.

Farias also likes the atmosphere at St. Mary’s.

“Classes are smaller than other public schools, campus is quite, calm and relaxing,” she says.

Besides being a music education major, Farias plans to double major in Spanish with a minor in Portuguese.

One of her goals is to attend culinary school after college.

Farias hopes to open a restaurant in her hometown in Pharr, Texas.

If she could pick one meat when cooking, it would be chicken, she says.

“The perfect plate for me would be roasted lemon pepper chicken, with mashed potatoes, and poblano sauce spaghetti, she says.

She likes cooking Mexican and Chinese food and also enjoys baking. Her favorite pastry is a strawberry-filled roll with cream cheese frosting.

Farias enjoys cooking because it reminds her of being home and likes to cook for others after they have had a busy day.

It gives them time to rest.

Farias chose to make meat and cheese lasagna for her dish.

She says making lasagna reminds her of helping her mother prepare the dish for the family.

She takes pride and joy when making this dish for her sister and others.

She believes that the dish brings comfort to those who are far away from home and are not able to enjoy home made food.

She advises people that when making meat and cheese lasagna, not to over boil the pasta because it can break when spreading it in the pan or overcook once it is in the oven.

Meat and Cheese Lasagna ingredients

  • 9 oz. Box of lasagna pasta
  • 24 oz. can of Prego meat flavor spaghetti sauce
  • 1 lb. of ground beef
  • salt (as needed)
  • pepper (as needed)
  • half of an onion
  • 2 garlic cloves
  • 1 lb of mozzarella and Monterey cheese
  • 1 tsp of butter


Directions

Boil Pasta in a large boiling pan on a medium heat for about 10-12 minutes until the pasta is nearly completely cooked. Once it is done, drain water from it and set it aside.

In a medium saucepan, cook the ground beef and season it with salt and pepper as desired. While it is being cooked, add the two garlic cloves and half an onion.

In another medium saucepan lightly heat the sauce.

Preheat oven at 350 degrees Fahrenheit. Once the sauce is heated and meat is cooked in a 13X9 baking pan, spread butter in the bottom of the pan so the pasta will not stick. After the butter has been spread, place the pasta next to each other in the pan. On top of the pasta, spread enough sauce, on top of the sauce add a layer of Monterey and mozzarella cheese then, on the top of the cheese, add the meat. Repeat the step until reaching the top of the pan, finishing it with as much cheese as desired.

Bake the lasagna for about 10 to15 minutes until the pasta has finished cooking and the cheese has been melted. Turn off the oven and let it settle for about five minutes. Remove from the oven and cut in 12 squares and serve. This makes 12 servings.

Filed under: Class Projects, Entrees, Recipes | Tagged: , , , , , | 1 Comment »

White Cheese Enchiladas with Mexican Rice

Posted on August 30, 2014 by snavarro1

This slideshow requires JavaScript.

White Cheese Enchiladas with Mexican Rice by Daniel Montañez
Story and Photos by Steven Navarro

It’s not too common that a male undergraduate would know how to cook a full-fledged meal, but Daniel Montañez is an expert at making White Cheese Enchiladas so authentic that any abuelita in San Antonio would give the nod of approval.

Montañez, a senior Business Management major at St. Mary’s University, says he enjoys cooking but admits it’s hard to find time to cook a wholesome meal as a full-time student with two jobs. “I’ll usually just pick up Chik-Fil-A from the UC because of my schedule,” Montañez says, “but I would much rather eat a home-cooked meal.”

One of Montañez’s career plans is to attend a seminary upon graduating from St. Mary’s. This desire to learn more about his faith isn’t something he’s postponing until after graduation. Montañez is involved with faith-based activities and groups on campus. “Besides my classes, I love to join in on the things happening here on campus, like Bible studies and other clubs” he says. “I really like St. Mary’s because there is so much to get involved with.”

“A downfall,” he admits, is that this “leaves even less time for making hearty meals.”

Every now and then, when tests and essays are not due, Montañez will have some free time for himself. This is a miracle of sorts for the busy Business Management major, one he always plans to use for grubbing on anything but fast food. “If I have a free evening, I know I’m going to eat good,” Montañez says. “I grew up on my mom’s Mexican food, so that’s what I automatically go for when cooking.” Montañez admits he didn’t begin to learn how to cook until he started college. “I never started learning how to cook because I would always come home and there’d be food on the table. But now, I’ve got to fend for myself most of the time.”

One of Montañez’s go-to dishes is enchiladas with rice. “It’s one of those dishes I grew up on,” he says. “You’ve got to make sure the cheese is good,” Montañez warns, “because if not, it doesn’t matter how anything else tastes.”

Ingredients:

White Cheese Enchiladas

  • 10 corn tortillas
  • 10 oz. Cacique QuesoFresco cheese
  • 8 oz. Mozzarella cheese
  • ½ cup of Olive Oil
  • 1 medium white onion
  • 1 can of Chile con carne

Rice

  • 1 cup of rice
  • 2 T. of oil
  • ¼ of a medium onion
  • ¼ medium bell pepper
  • ¼ cup of tomato sauce
  • 2 cloves chopped garlic
  • salt to taste
  • Ground Pepper to taste

Directions:

Rice

  1. In a medium pan, heat oil over medium heat. Add rice and cook until it turns golden brown.
  2. Add garlic, onions, bell pepper and sauté for about one minute.
  3. Add broth and tomato sauce. Stir and bring to a boil for 5 minutes. Do not stir after this or rice will turn mushy.
  4. After 5 minutes, turn the heat to medium-low and cover. Simmer for 20 minutes.

Yield: Serves 6-8 (can serve with side dish of beans)

Enchiladas

  1. Preparation: Wash ingredients, dice vegetables and prepare measurements.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Crumble the QuesoFresco cheese and shred the mozzarella cheese. Dice the onion and mix all 3 ingredients. Set aside.
  4. In a large frying pan at medium-high heat, add 3 T of olive oil. Place tortilla in the pan. Cook for about 5 seconds on each side. Remove from pan and place the tortillas on a plate (place a paper towel on plate to soak extra oil) and repeat the process.
  5. Take a tortillas and fill it with 2 t of cheese/onion mixture. Roll up the tortillas and place it in a casserole pan. Continue until all tortillas are filled and rolled. Add the can of chile con carne to the top of the tortillas in the casserole pan. Cover all enchiladas with grated cheese.
  6. Put the casserole in the oven for 10 minutes or until cheese melts. Yield: Serves 4

Filed under: Class Projects, Entrees, Recipes | Tagged: , , , , , , , , | Leave a comment »

Beer-Can Roasted Chicken with Mashed Sweet Potatoes

Posted on July 10, 2014 by mrhafbreed

This slideshow requires JavaScript.

Beer-Can Roasted Chicken with Mashed Sweet Potatoes by Daniel Cedillo
Story and Photos by William Gilbert

The aromas of various spices intermingle with the powerful smell of boiling beer and seasoned, baking chicken.

The smell evokes a sense of comfort and gratification. The meal is prepared by Daniel Cedillo, a junior English Communications major who, in his spare time, loves to cook.

He says his future plan is to be a journalist.

Being a full-time college student, Cedillo also likes to find meals that are both economical and able to be made into delicious left-overs.

He learned to make his Cajun Beer-Can Chicken while researching meals to prepare when he moved to his off-campus home.

Originally from San Antonio, Cedillo graduated from Holy Cross High School before enrolling at San Antonio College and eventually transferring to St. Mary’s University.

“I kind of grew up in the whole ‘private school’ circle and the feel of everyone knowing everyone else made me comfortable. St. Mary’s feels like a family,” Cedillo says.

Presently living near downtown San Antonio, Cedillo found that the lack of a dining facility led him to his passion for cooking.

“I love to cook and this recipe combines my favorites, beer and chicken!” he says.

Cedillo enjoys cooking and likes to try many different recipes such as Italian food, barbecue, and other chicken dishes.

“My personal all-time favorite food is real, authentic Mexican enchiladas. It has to have the Mexican cheese and, like, five different chilés for the sauce,” he says.

Cedillo chose the Cajun Beer-Can Chicken because he can cook it early in the week and then make sandwiches for lunch throughout the week.

When preparing this dish, Cedillo advises to “make sure to get a fresh whole chicken, use clean garden-fresh vegetables and use a pot that will allow for the chicken to stand freely.”

He also says to cut an inch-wide slit in the chicken, where the leg and thigh meet, in order to tuck the wingtip inside.

“This helps keep the wings tucked in,” he says. Cedillo likes to pair this dish alongside brown sugar drizzled, mashed sweet potatoes with chopped walnuts and carrots that are stewed in the same pot as the chicken.

Cajun Beer-Can Roasted Chicken with Mashed Sweet Potatoes

Ingredient List

Chicken

  • 1 whole chicken (Uncut)
  • 1 large yellow onion
  • 4 whole carrots
  • 10 whole cloves of garlic
  • ½ can of beer
  • ½ tsp. of salt
  • ½ tsp. of pepper
  • 1 tsp. of powdered cayenne pepper
  • 1 tsp. of garlic power
  • 1 tsp. of onion powder
  • 1 tsp. of Cajun seasoning
  • 4 tsp. of extra virgin olive oil

Mashed Sweet Potatoes

  • 3 large sweet potatoes
  • 1/2 cup of light brown sugar
  • ½ cup of chopped walnuts
  • ¼ cup of butter

Recipe Directions

While preheating an oven to 410°, Cedillo says to mix all of the dry ingredients in a small bowl with the olive oil to make a “sort of paste to rub all over the chicken and under the breast skin.” Pour half of the can of beer into the pot and then place the garlic cloves along with a half-teaspoon of cayenne pepper inside the can. Stand the chicken up and place over the can until chicken stands on its own. Place the chicken and can into the pot. Cut the carrots and onion into quarters and place into the pan around the base of the chicken. Place the pot into the preheated oven and bake for ten minutes. After ten minutes, reduce the heat to 325° and cook to an internal thermometer temperature of 165°, about 60-75 minutes. While chicken is baking, Cedillo states that he “boils the sweet potatoes whole until fork tender and then I mash them with the ½ cup butter and walnuts. Then I drizzle and sprinkle brown sugar on top of the mashed potatoes.” Once the chicken is done cooking, remove it from the oven and carefully remove the can, “caution because it will be hot!” Cedillo says to “place the chicken on a cutting board to rest and then carve and enjoy.” Serve on a plate with the sweet potatoes and carrots. Makes 6-8 servings.

Filed under: Class Projects, Entrees, Recipes, Side Dishes | Tagged: | Leave a comment »

Southern Comfort Done Right

Posted on June 20, 2014 by lives4life911

This slideshow requires JavaScript.

Jambalaya and Sweet Cornbread by Carly Bourke
Story and Photos by Colin Castillo

Carly Bourke, a former St. Mary’s University student, says that something as simple as cooking can give you insight into yourself as a person.

It is easy to see the type of person she is after she prepared a very comforting and warm bowl of Jambalaya with some sweet cornbread on the side. It is this type of personality that led her to discover her perfect career path and guides her life philosophy.

Carly first arrived at St. Mary’s University with a demeanor that resembled her cooking: warm and happy.

This led her to pursue a degree in Political Science hoping to work with non-profit organizations.

She believes everybody is called to serve others in their own way.

She brought up the comparison between her worldview and her favorite foods and says she is not surprised at all that they line up.

She loves Bar-B-Que and chili like a Texas girl should but she says these dishes are about more than just flavor.

“Food more than anything has the ability to bring people together in a very simple, positive way.”

She loves something like Jambalaya because it is simple to make.

Everything goes in a pot and works its magic.

It also is a large enough dish that it feeds a family.

“Eating together as a family is very important; these are people you love unconditionally. It is a time to gather together and enjoy each others company.”

She expands to say, “It isn’t just family. Everybody should be treated like your family. You should care for everyone.”

She says food is important in that it bonds people together to be more than friends.

Over a bowl of something delicious you can learn more about a person than in any other setting.

Her career and personality reflect the foods that she loves but these two also go deeper.

Carly says her grandmother taught her to cook from a very early age.

It is here that the value of family was instilled in her. “My grandmother and I would get up really early before anybody else and start cooking.

By lunch time we had a bunch of happy tummies and people ready to take naps.” From there she improved on recipes and works on new food ideas as a hobby.

For something like Jambalaya the trick, she says, is to take as much time as possible.

The ingredients need time to settle and get to know each other.

“First the sausage and the tomatoes have to say, ‘Hi’ and then they invite all of their friends to the party.”

Once everyone has been properly introduced, the bowls of piping hot food are served up to the ready and patiently waiting.

From cooking to her career, Carly carries values learned at an early age.

It is these values that influence her life and the types of food she loves to cook.

With so much instilled in one young woman it is easy to see why her Jambalaya is a favorite of her family. It is but a reflection of the greater love existing in the chef.

Recipe: Jambalaya      Serves: 15-20

  • 1 pound of Smoked Sausage or Turkey Sausage
  • 1 pound of shrimp, peeled and deveined
  • 3 chicken breasts, cubed
  • 3 stalks celery, chopped
  • 1 bunch of green onions, thinly sliced
  • 1 bell pepper, chopped
  • 3 Tbs. Paprika
  • 2 Tsp. Chili powder
  • 1 Bay leaf
  • 3 Tbs. Ground Cumin
  • 2 cups of Brown Rice
  • 6 cups of Chicken Stock
  • 2 Tbs. of olive oil
  • 2 Tbs. of butter
  • 1 tomato, diced
  • 1 green chili, diced
  • Salt and Pepper to taste
  • Tony Chachere’s Jambalaya seasoning to taste

In a pan over medium heat cook chicken with olive oil and season with salt,  pepper, chili powder. When chicken is cooked set aside away from stove. Cook Sausage with butter in a large pot over medium heat until brown and season with salt and pepper. Add tomatoes and green chili to sausage stirring occasionally. Add celery, onion, and bell pepper and heat thoroughly. Add chicken stock, rice, chicken, and seasonings to taste.  Cook for 45 minutes stirring occasionally. Add shrimp and cook for 5 more minutes. Allow time to cool and for flavors to blend together Taste and double check flavor is right where you want it. 

Optional: Corn Bread    Serves: 15-20

  • 1-2/3 cup all-purpose flour
  • 1-2/3 cup yellow cornmeal
  • 1 Tbs. and 2-3/4 tsp. of baking powder
  • 2 eggs
  • 1 2/3 cup of milk
  • ½ cup and 1 Tbs. of vegetable oil.
  • 2/3 cup honey
  • ¾ cup sugar
  • 1-3/4 tsp. of salt
  • 1 cup sweet corn, drained

Preheat oven to 400 degrees F. Spray or lightly grease a sheet pan. In a large bowl, combine flour, cornmeal, corn, sugar, salt, and baking powder. Stir in egg, milk, honey, and vegetable oil until well combined. Pour batter into prepared pan.  Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Filed under: Class Projects, Entrees, Recipes | Tagged: , , , , , | Leave a comment »

« Previous Page — Next Page »