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.

Lentejas a la Charra

Lentejas a la Charra by Lili Garcia

Videography and Production by Eva Garcia

Lili Garcia is a stay-at-home mom to her three kids and has looked at the bright side of quarantining: she gets to spend more time with them, especially her daughter who is doing her college work at home. She enjoys cooking all different kinds of food, which is why a few years ago, she took chef classes to learn more of International cuisine as well as baking and pastry.


• 1 pound of uncooked lentils

• 3 tomatoes

• 1 onion

• 3 serrano peppers (or your preference)

• Half a bunch of cilantro

• 5 strips of bacon

• 2 tablespoons of Knorr Caldo de Pollo

• 1 whole garlic

• 1 dash of cumin

• 1 dash of pepper


Thoroughly rinse your tomatoes, onions, peppers and cilantro.

After rinsing them, thoroughly rinse your lentils as well.

In a large pot, fill it up halfway with water and put it boil.

Add your garlic, Knorr, pepper and cumin to the water.

Once the water has started boiling, toss in your lentils.

Dice your tomatoes, onion, serrano peppers and cilantro.

Chop your bacon in small pieces.

In a separate pan, sauté your vegetables (except your cilantro) and bacon.

Let your lentils cook for about 20 minutes or until they are tender.

Add your sautéed vegetables to the pot of lentils and stir.

Add your chopped up cilantro towards the end.

Let it cook for about 5 more minutes and then it is ready to serve!

Pasta con Albondigas de Cerdo

Pasta con Albondigas de Cerdo por Julissa Puerto

Video y Producción por Valeria Rodriguez

Julissa Puerto desde muy pequeña adquirió la pasión por la cocina y con ayuda de su abuela esto fue posible. Aunque tomo un camino diferente profesionalmente el cual es Doctora en Cirugía Dental nunca ha dejado de hacer recetas e innovar también.


  • 2 libras de carne de cerdo
  • 1 bolsa de pasta
  • 2 libras de tomates frescos
  • 1 chile
  • 1 cebolla
  • 1 ajo
  • 1 cucharadita de salsa soja
  • 1 cucharadita de azúcar
  • 1 cucharadita de sal
  • 1 cucharadita de aceite de oliva
  • 1 bolsa de queso parmesano
  • 1 bolsa de salsa de tomate


Primero, preparamos la carne de cerdo con ajo, sal, pimienta y salsa soja. Una vez sazonado la carne, continuamos haciendo la pasta. Después de que hierva, la condimentamos con el azúcar y los tomates, y le agregamos las albondigas de carne prefabricadas y dejamos hervir aproximadamente treinta minutos hasta que esté listo.

Cornbread and Applesauce

Cornbread and Applesauce by Bro. Mark Motz S.M.

Videography and Production by Paul Pruski

Bro. Mark prepares a traditional Marianist breakfast. Cornbread with Applesauce has been a staple in the Marianist tradition for a long while and he wants to share it with us.


  • 1 pkg. Jiffy Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 Jar Applesauce
  • Bottle of Karo Corn Syrup

*Video has ingredients doubled


Preheat oven to 400 degrees Fahrenheit. Pour Jiffy mix into a mixing bowl. Add the milk and eggs into the bowl and mix until thoroughly mixed. Batter should be slightly lumpy. Grease a 8” pan with melted butter. Pour batter into the greased pan and let sit for 3 minutes. Put pan into the oven for 15-20 minutes or until golden brown. When finished baking, remove the corn bread from the oven and let sit to cool for 2 minutes. Serve and top with the applesauce and Karo corn syrup of your desire.

Yemisir Wot

Yemisir Wot by Samire Adam
Videography and Production by Daria Flowers

Spice up your life! Come into the kitchen with junior Political Science and Economics major, Samire Adam as she cooks a traditional Ethiopian dish.

• ½ cup coconut oil
• 1 medium yellow onion, chopped
• 2 cloves garlic
• 1 tbsp. fresh ginger
• ½ cup berbere spice
• 1 cup dried lentils, washed
• 3 cups water
• Kosher salt, to taste


In a large pan, heat the coconut oil over medium high heat. Add the onions and cook, stirring for about 10 minutes. Add in the garlic, ginger, and berbere and cook for 1-2 minutes until fragrant. Add in the lentils and cook for 3-4 minutes. Bring the water to a boil and reduce the heat to a simmer and cook for 30-45 minutes until thick. Season to taste with salt.  Serve with a side of injera.

Fried Green Tomatoes

Fried Green Tomatoes By Mary Jo Chamberlain
Videography and Production by Sydnee Hodge

Mary Jo Chamberlain is a donor of St. Mary’s who loves to cook recipes she learned from her family in Mississippi. She made fried green tomatoes, a feel good food from the south a couple of weeks ago. In the video, Mary Jo begins with a bit if history and ends with revealing a few tricks for making the best possible meal, and how to enjoy what you are creating in the kitchen.


  • 4 or 5 large green tomatoes
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup fine cornmeal
  • 1 cup flour
  • 1/2 cup flour
  • 2 teaspoons salt
  • up to 2 quarts of vegetable oil


Line a baking sheet with waxed paper.
Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt.
Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

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.

Guaca Guacamole

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Guaca Guacamole by Anahi Alvizo
Story and Photos by Natalie Barajas

Who knew that something so delicious had such few ingredients and simple steps?

The Guaca Guacamole is something that anyone can prepare and is a delicious and inexpensive snack.

The chef who prepared this tasty snack, Anahi Alvizo, is a 2015 graduate from St. Mary’s with a degree in international relations.

Originally from New Braunfels, Texas, she works for a nonprofit organization called Prospera Housing Community Services.

Her career plan is to be an executive director for a nonprofit, a goal that will take her about 10 years to achieve.

The reason why Alvizo loves St. Mary’s so much is because of its hospitality and emphasis on giving back to the community. She also enjoys the small and homey feel that the university offers to its students.

“I am proud to say that I am a Delta Zeta alumna and recipient of the Presidential scholarship. At work, I am part of the American Association of Service Coordinators,” Alvizo says.

“I hope to help the community through my service and to graduate with my master’s degree next year. I also really want a pug, hopefully I can get one for my graduation.”

“My favorite foods are fried chicken, and seafood, especially shrimp. My favorite snack would have to be ice cream, and chocolate,” Alvizo says.

Alvizo first learned to cook when she was 13.

She first learned to prepare eggs, hamburgers and pasta.

Her favorite foods to cook are homemade pasta with alfredo sauce, and egg with chorizo for breakfast.

She began cooking at home more often to eat healthier and make more inexpensive choices.

“I decided to make this plate because it is both healthy and tasty, and it is special to me because it reminds me of my mom and I adore my mother very much.

My mom likes guacamole and loves to eat jalapeños; it is a traditional plate to eat during big basketball games of the Spurs,” Alvizo says.

A special tip that Alvizo has for the people who want to make her famous Guaca Guacamole is to get soft avocados so it is easier to blend with the rest of the ingredients.


  • 2 avocados
  • 2 jalapeños
  • 1 onion
  • 1 clove of garlic
  • 1 roma tomato
  • 1 lime
  • 3 tbs of cilantro
  • salt to taste
  • pepper to taste
  • 1 large bag of chips of your choice

Makes 4-8 servings


Finely chop the onion, set it aside. Garlic clove needs to be minced, set it aside. Dice the tomato, set it aside. Chop the fresh cilantro, set it aside. Then cut the lime in half. Dice the jalapeños. Cut the avocados and make sure it has no skin and mash them in a medium to large serving bowl. Then mix in the onion, garlic, tomato, cilantro, and jalapeños to the mashed avocados. Add the salt and pepper to taste and squeeze the lime halves. Mix well until all different ingredients are covered in the avocados. Chill for half an hour to blend flavors. Scoop up the Guaca Guacamole with your favorite chips.

Strawberry Crepes

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Strawberry Crepes
Story and Photos by Alexandro Gonzalez

With such a fast-paced environment around us, it seems almost impossible to slow down and enjoy life the old way.

Sophomore marketing major Sarah Nasr of Denton, Texas, knows the importance of taking a well-deserved break.

Nasr enjoys cooking, baking, and anything involving the culinary arts.

Nasr has been involved in crepe making for five years now.

She’s somewhat of a self proclaimed expert.
“Whenever I have time to make crepes, I make them, whenever I don’t have time, then I still make crepes.

This system works for me,” she says.

Nasr has always been fond of a good recipe, which she knows to be true of St. Mary’s and their ‘recipe‘ for success.

The learning environment and Marianist community is what drove her to pick this university.
“This was the right fit for me, I knew adapting would take no time,” she says.

Nasr’s traveling experiences throughout Europe have been important in exposing her to different cultures and foods.

She loves trying new things, but her all time favorite is homemade Italian pizza.

“It tastes like nothing from the U.S. there’s something about it that makes it special,” she says.

Since her time Italy, Nasr has picked up a lot of Italian dishes, which she says are her favorite to make, everything from pastas to cannolis.

While in France, she noticed how popular and delicious the crepe and developed an obsession to recreate that dish, while adding her own magic touch.

“This dish is so special to me because it brings back so many memories I experienced with the people I love,” she says.

“This dish can be eaten at any time of the day,” Nasr concludes.

Crepes Ingredients

  • 1 c all-purpose flour (about 4 1/2 ounces)
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 c milk
  • 1/2 c water
  • 2 tsp butter melted
  • 2 large eggs
  • whip cream (as much as desired)
  • strawberries (as much as desired)

Put together flour, sugar, and salt in a bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Heat a pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set. Add strawberries inside the crepe and finish off with whip cream. Makes 8 servings.