Baked Meatball Parmesan

Posted on April 8, 2013 by mrhafbreed

Baked Meatball Parmesan by David Wilkins                                                                                                                                                                                                                                                                                                                   Videography and Production by William W. Gilbert

Chef David Wilkins is an Engineering major. Here, he shows us how to make Baked Parmesan Meatballs. The recipe has been passed down through his family.

Ingredient List
• 1 lb. ground beef
• ½ cup grated parmesan cheese
• ¼ cup chopped fresh parsley
• 1 egg
• 1 clove garlic, minced

Directions

Pre-heat the oven to 375°F. While the oven is warming, mix all of the ingredients in a bowl. Using your hands, form mix into 12- 2″ meatballs. Place in a greased, foil-lined, 15x10x1-inch pan, then, bake for 25 min. or until done (160°F).

Serving Suggestion

Try serving with your favorite hot cooked pasta and sauce, and a quick-bagged salad tossed with your favorite dressing.
Substitute 1 Tbsp. parsley flakes for the chopped fresh parsley.
Prepare using 1 pkg. (16 oz.) ground turkey.

david2david1

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Red Velvet Cupcakes

Posted on February 15, 2013 by casasj23

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Rich and Creamy Cupcakes Made with Love

Story and Photos by Juan Casas

Velvety perfection is the first thing that comes to mind after taking a bite out of one of Mercedes Kelso’s red velvet cupcakes.

A sophomore English major at St. Mary’s University, Kelso plans on becoming a high school English teacher.

“I’m probably going to be the kind of teacher that brings her students all kinds of baked goodies,” says Kelso.

Growing up in Boise, Idaho, Kelso enjoyed spending time baking with her family. Though being away from them has been tough, she says St. Mary’s has welcomed her warmly.

“I like St. Mary’s because it has a positive and welcoming community and the student body is very accepting.”

Kelso’s favorite food to eat is Indian, “I like the unique spices and flavor,” she explains. Nevertheless, her favorite kind of cooking is actually baking, though she also enjoys making homemade pizzas, “like the crust and everything,” Kelso says.

Kelso’s enthusiasm demonstrates that baking has a place in her heart. Though meticulous about how she bakes, she also does so with such a level of confidence that she has no use for measuring cups. “This recipe is one of my favorites,” she says. “My sister and I spent lots of quality time together baking red velvet cupcakes growing up.”

Despite her diligence, Kelso also puts much passion into her baking. According to her, it is the only way to do it, “Though it may sound cheesy – no pun intended – the best way to bake these cupcakes is with tons of love and lots of patience.”

 

Cupcake ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups of vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract

Frosting ingredients:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar

 

Directions:

1. First and for most make sure you preheat the oven to 350 degrees F.

2. Line 2 cupcake pans with cupcake papers.

3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

4. In a separate bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.

5. Take the ingredients from both bowls and mix until smooth and completely combined.

6. Divide the batter evenly among the cupcake tins.

7. Bake in oven for about 20 to 22 minutes.

8. Test the cupcakes with a toothpick to make sure the are fully baked.

9. Remove from oven and cool completely before frosting.

 

For the Cream Cheese Frosting:

1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

2. Add the sugar and beat on a low speed until incorporated. Increase the speed to high and mix until super light and fluffy.

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Chicken Fettuccine Alfredo

Posted on January 18, 2013 by Rachel Grahmann

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Hecha Con Amor, “Made With Love”
Story and photographs by Rachel Grahmann (Magazine selected as the 2012 Professionals’ Choice Award Winner)

Not many people are able to say that they would be willing to eat one meal for breakfast, lunch, and dinner every day; with no uncertainty or hesitation, Kristina Garcia definitely would.

Chicken Fettuccine Alfredo, a dish often overlooked on Italian restaurant menus around the world, is an unconditional favorite for this St. Mary’s psychology major. She loves her school, especially the family atmosphere, and has come to call its 135 acres home.

A third-year student from Laredo, Texas, Garcia intends to graduate in May 2014 and attend graduate school to pursue a career as a school psychologist.

Garcia isn’t what anyone would call an avid chef. She doesn’t cook often, and prefers it that way, but has made sure to learn how to prepare her beloved meal—and, on that note, those who sample her dish will attest that she has learned to make it very well.

Any restaurant around San Antonio would likely have a hard time comparing their Chicken Fettuccine Alfredo to hers, yet no matter where she goes to eat, if it is on the menu, it won’t take many guesses to figure out what she’ll be ordering.

Her one tip for cooking Chicken Fettuccine Alfredo is to make it with love.

“Any meal tastes better that way,” she says. If this is the only secret ingredient that makes her dish so amazing, love needs to be bottled and sold in grocery stores everywhere.

Chicken Fettuccine Alfredo

Ingredients:

  • 5 skinless, boneless chicken thighs
  • 6 T butter, divided
  • 4 cloves garlic, minced, divided
  • 1 T Italian seasoning
  • 1 lb fettuccine pasta
  • 1 onion, diced
  • 1/3 c all-purpose flour
  • 1 T salt
  • 3/4 tsp ground pepper
  • 3 c milk
  • 1 c half-and-half
  • 3/4 c grated Parmesan cheese
  • 8 oz shredded Colby-Monterrey Jack cheese
  • 1/2 c sour cream

Serves 6-8

Directions:

Place a large skillet on the stove over medium heat. Place 2 tablespoons of butter in the skillet and swirl with a fork to melt. Place the chicken thighs in the skillet and sprinkle Italian seasoning on top. Drop the chopped garlic between and on top of the cooking chicken. Cook until the chicken is no longer pink inside. Remove from skillet and set aside to be cut.

Fill a large pot halfway with hot water. Place on stove over high heat and salt lightly. Cover. When water begins to boil, add the pasta and cook until al dente, or for 8 to 10 minutes. Drain the water and set the pasta aside.

In the same skillet used for the chicken, melt 4 tablespoons of butter, swirling around the garlic. Add chopped onion, 2 more cloves of garlic and sauté. Once the onions are almost transparent, add the flour and stir, add the salt and pepper, and stir in milk and half-and-half until the mixture is well blended. Add the sour cream, Parmesan and Monterrey Jack cheeses and stir until melted.

Slice the cooked chicken and slowly add it to the sauce mixture.

Serve over the cooked fettuccine pasta.

 

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3rd Annual Magazine Launch Party

Posted on November 28, 2012 by tasteofstmu

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The Taste of StMU magazine launch party expanded to a new location with a new sponsor, new donors, a new scholarship, a new university president and two new student design winners for the third annual event on Wednesday, November 28, 2012.

St. Mary’s alumnus Jose Trevino of All Events San Antonio sponsored the launch party, establishing the Taste of StMU scholarship to honor the winner of the “Professionals’ Choice” award.

Rachel Grahmann (see magazine) won the scholarship and Professionals’ Choice award as determined by a committee of professional consultants who work in the fields of graphic design, marketing and food catering. New University President Tom Mengler presented her with a certificate along with a St. Mary’s University bookstore gift card. Her respective “chef,” Kristina Garcia, received a commemorative award plate imprinted with the Taste of StMU logo.

Over 70 alumni, faculty, staff and guests attended the event and voted Nick Canedo’s magazine as the winner of the “People’s Choice” award. He also received a bookstore gift card while his “chef,” Kirsten Acosta, received an apron imprinted with the Taste of StMU logo.

The magazine launch party gave graphic design students the opportunity to showcase what they have learned throughout the semester by editing and creating their own 20-page edition of Taste of StMU magazine, complete with ads, photographs and stories. The chefs featured in their magazines provided the food for the event.

On the menu were banana lumpia, red velvet cupcakes, chocolate chip muffins, chicken fettuccine alfredo, blueberry cheesecake, fideo, Hershey’s chocolate cake and bizcochuelo con durazno.

The event also featured a trio of live jazz musicians on piano, saxophone and bass, and a slideshow was displayed which showcased magazine covers and short videos produced by former students—a number of whom were in attendance.

The graphic design class thanks all those who supported the event. See Flickr photo album.

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Bizcochuelo con Durazno

Posted on November 26, 2012 by danybaby16

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A Little Taste of the Sweet and Simple from South America
By Dana Lynn Traugott

Chanell Beatrice Champion-Garcia, an ambitious native of San Antonio, Texas, has big plans for the future. As a graduating double major in Biology and Psychology at St. Mary’s in May 2013, she plans to continue her studies and obtain a post-doctorate in clinical neuropsychology.

With such action-packed majors, one has to wonder how she gets it all done!

“St. Mary’s has a small, intimate campus and it’s easy to get involved one-on-one with things. There’s always something to keep you busy even if you’re a commuter,” she says.

Aside from hitting the books almost 24 hours a day, seven days a week, she fits in time to cook and eat. “I like all Asian food. I’m an epicurious person!” she says. Her favorite type of Asian food is Pad Thai, which consists of rice noodles tossed in tamarind sauce, fresh red chilies, oyster and fish sauce, soy sauce, scallions, chicken, beef, chopped cabbage, peanuts, and bean sprouts. She explains that “something about the flavor is so unique.”

So, when it comes to the actual preparation, what does she enjoy cooking the most? “I cook whatever I’m in the mood for! Specifically, I like cooking poultry because you can season it in multiple ways and have it taste differently,” she says. However, for this event, she decided to branch away from the familiar, and offer a little taste of Uruguay with Bizcochuelo con Durazno.

“It’s something I prepared back in high school. I haven’t done it in a long time and it’s an easy dish to replicate. It’s something exotic that anyone can make!” she explains. “Plus, I don’t know about you, but I like sugar!”

She decided to showcase this particular dish, “since St. Mary’s is a Hispanic-serving institution, and some students would familiarize with this dish because it is the embodiment of Hispanic culture,” she says.

For this dish, “Baking is a precise science. But, don’t be afraid to add things on – that’s how new recipes are born!” Chanell says. “Be careful with the Dulce de Leche! That’s the hardest part about this dish. If you stop stirring, you’ll burn it!”

 

Ingredients

  • 6 eggs
  • 1 large can of peaches or 2 fresh peaches (optional 1 tsp peach liqueur)
  • 1 c sugar
  • 1 tsp vanilla extract
  • ¼ c butter (lightly salted)
  • ¼ c water
  • 1 c flour
  • ¼ tsp salt
  • 1 c condensed milk
  • Cool whip or whip cream
  • 1 tsp lemon zest
  • ½ tsp cream of tartar

Directions

Chanell says first separate the eggs. Secondly, beat the egg yolks until they’re all yellow and add sugar in while mixing, gradually. Them, add water, lemon zest, peach juice (or liqueur), and flour into the mixture.

After those steps are completed, beat the egg whites separately, until they’re fluffy. Then, add a cup of cream of tartar and salt in, and continue until stiffness peaks (but make sure it’s not too dry!)

Then, put the mixture into an ungreased, nine or ten inch pan, and place it in the oven. Bake it at 325°F for one hour.

For the final steps, add condensed milk into a double boiler and stir continuously for 30 minutes until it’s thick and caramel-colored. When the cake is done and cooled, pour the condensed milk (now called Dulce de Leche) and spread.

Finally, slice the peaches (or use canned) and top the cake. Add dollop of cool whip or whipped cream on top and decorate if you so desire!

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Hershey’s Chocolate Cake

Posted on November 15, 2012 by beestrong11

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Hershey’s Chocolate cake  by Kimberly Quintanilla
Story and Photos by Danielle Torres 

Balancing baking and book work is never easy, but baking has always been part of Junior Health Administration major Kimberly Quintanilla’s life. She grew up watching her mom bake all the time. She enjoys cooking when she is bored, for fun and to relax. She chose to bake a Hershey’s chocolate cake because it is one of her favorite pastries.

Quintanilla says she loves attending St. Mary’s because the atmosphere is so friendly. “I love all my professors and the hospitality here is amazing,” she says.

Quintanilla enjoys eating pasta along with hot Cheetos and cream cheese. Her favorite kind of food to make is chicken pasta, even though she doesn’t get to make it much here at school because of her busy schedule.

Choosing to share this recipe wasn’t hard, especially with the new installation of ovens in every residence hall on campus this year.

In particular, she enjoys cake and chocolate so she had no problem combining the two to make one sweet pastry.

Some tips Quintanilla offers when preparing this are to “make sure to pre heat the oven, don’t be afraid to use lots of Choco powder and even if it might not look pretty it still will taste great.”

Cake Ingredients 

  • 2 c sugar
  • 1-3/4 c all-purpose flour
  • 3/4 c HERSHEY’S Cocoa
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 c milk
  • 1/2 c vegetable oil
  • 2 tsp vanilla extract
  • 1 c boiling water

Frosting

  • 1/2 c (1 stick) butter or margarine
  •  2/3 c HERSHEY’S Cocoa
  •  3 c powdered sugar
  • 1/3 c milk
  • 1 tsp vanilla extract

Directions 

Preheat the oven to 350°F. Get all the ingredients and mix them in a large bowl later pour in the boiling water to help make it easier to sir. Sir until lumps are gone. Take two 9-inch pans with oil and flour so that when the cake bakes, it won’t stick to the pan. Stick both pans in the oven and bake for 30-35 minutes. Take them out and let them sit for about ten minutes to cool. While the cakes are in the oven,  start making the frosting. The first thing to do is melt butter in a bowl. Then stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. After that is done add small amounts of additional milk, if needed. Stir in vanilla after the milk is poured. When completed, the cake feeds up to 20 servings.

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Fideo

Posted on November 1, 2012 by Isaac E Lucio

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Fideo by Jose Lucio
Article and Photos by Isaac Lucio

Affordable, fast, and easy to make—if those are qualities someone is looking for in a dish, then Jose Lucio’s recipe for fideo is the right one.

Jose Lucio, nighttime supervisor of the Blume Academic Library at St. Mary’s, was born in San Antonio and has had his three children attend the university.

Lucio likes the fact that St. Mary’s is a small university, believing that the smaller class sizes are much better for students, helps students’ behavior and allows less commotion than there may be at larger schools.

Lucio’s favorite foods are fish and Mexican, so he enjoys cooking different kinds of meat.

Often, he adds in spices and decides it is right by how it looks, so he found it interesting to give the spices actual measurements for this recipe.

He chose to cook fideo for its affordability, ease of preparation and taste.

It is also something that his family has eaten for dinner just about every day for years.

“We all make it a little bit different, just cook slow, don’t rush, and remember to use a low flame,” Lucio advises.

Ingredients

•1 c of Water
•½ box of Vermicelli
•½ tsp of Salt
•½ tsp of Pepper
•¼ tsp of Ground Camino
•1 can of Tomato Sauce

Directions
The first thing to do to make fideo is to place a pan on a stove and pour in half a box of Vermicelli, then turn on the fire to a low setting. Using a spoon, continually stir the Vermicelli around the pan until you notice some of them turning brown. At that point, pour in a cup of water, keeping in mind the steam from it will be hot. You no longer need to stir it, just add in half a tablespoon of Salt, half a tablespoon of Pepper, and a quarter tablespoon of Ground Camino, and then wait for the water to boil. Once it’s boiling, add one can of Tomato Sauce, fill the can with water and pour it in as well – this way you can get all of it into the pan. Now all you have to do is let it sit for three to five minutes, once the time is over, turn the fire off and enjoy. This recipe can serve from one to three people, depending on how hungry they are!

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Grilled Chicken Breast topped with Mango Salsa

Posted on September 30, 2012 by cassandravara7

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Grilled Chicken Breast topped with Mango Salsa
Story and Photos by Cassandra M. Vara

Sometimes it’s hard to retain your savor for flavor when you’re trying to lead a healthy lifestyle.

After all, how can people spice up their dinner without packing on the pounds?

Well, put down those nachos and get up off the couch!

Join Ashley Nicole Reyes, senior Marketing major at St. Mary’s University, as she shows how to turn up the heat while still whittling down the midsection.

Reyes, a San Antonio native and former contender for Miss Fiesta San Antonio, loves exercising, reading, shopping and showing support for her favorite athletic team–the San Antonio Spurs.

Reyes says she chose St. Mary’s as her choice for higher education because of the student-to-faculty ratio, friendly atmosphere and small classroom size.

“The small classroom environment allows for more in-depth conversations and a better overall understanding of the course subject,” she says.

When she’s not studying or cheering in the front row at a Spurs game, Reyes loves to cook because it allows her to explore her creativity.

“Cooking is an art form,” she says. “I love that I can be very expressive with just food.”

Her favorite foods include anything Italian, good steak and fresh sushi.

Exploring her creativity wasn’t the only reason why she discovered her love of cuisine.

Reyes explains that she also began cooking out of necessity. “I love eating healthy and sometimes my family and I just don’t want to eat the same thing.”

Reyes says she sometimes cooks her own dinner since her family’s idea of a healthy meal doesn’t always meet her expectations.

Reyes considers this her favorite dish because “it is quick, easy, and a healthy option that’s still full of flavor.”

She adds that if the dish too spicy, leave out the jalapeño for less intensity.

Or, as Reyes jokingly says when asked for her opinion on the spice factor‚”If you can’t take the heat, get out of the kitchen!”

Ingredients

  • 2 chicken breast
  • olive oil (roughly 2 oz.)
  • 4 limes
  • 2 mangoes
  • 1 pack of cherub tomatoes
  • 1 red onion
  • small bushel of cilantro
  • 1 small jalapeño
  • 1 avocado
  • 1 package of jasmine rice

Directions

Wash chicken breasts and pat dry. Set stove to medium heat. Coat pan with olive oil. Season chicken pieces on each side with black pepper, garlic powder and lime juice. With a knife, carve small, diagonal slits into chicken breasts to intensify spices and to help cook quickly. Place chicken breasts in pan and grill for 20 minutes. Turn occasionally and add lime juice as desired. While chicken cooks, prepare package of jasmine rice and mango salsa separately. Dice mangos, tomatoes, jalapeño, cilantro and red onion and place in large bowl, adding juice from two whole limes to the mix. When rice is done and chicken is coated in an even, brown color, assemble the meal. Place a bed of rice on a plate with the chicken breasts along the sides. Take the mango salsa and coat chicken with about four heaping. Slice an avocado and add as garnish on the rice. Makes 1-3 servings.

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Swedish Meatballs

Posted on September 15, 2012 by mimisoy

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Swedish Meatballs by Amanda Saldivar
Story and Photos by Mimi Soy

Ever since she was young Amanda Marlyng Saldivar, a junior Political Science major, enjoyed helping her mother and grandmother prepare the meals because she loved mixing and tasting the different ingredients.

“My mother taught me a lot about food at a young age and before I knew it, I fell in love with cooking” says Saldivar.

As she learned to cook with children’s recipe books, she developed a passion for creating food dishes and sharing them with others.

“Growing up, I never thought I would ever cook. Cooking allowed me to get together with my family and gave me time to be active during the day doing the things I loved,” she says.

After earning her bachelor’s degree, Saldivar hopes to continue her education and eventually attend law school.

What she likes best about St. Mary’s is the presence of smiling faces, intriguing assignments and networking with lots of interesting people.

“Meeting all these approachable people and creating fun projects is tons of fun. I enjoy everyday of school,” says Saldivar.

Among some of Saldivar’s favorite foods are seafood and Mexican enchiladas. She personally loves eating sushi simply because it can be classified as a healthy food, being low in fat and calories while high in protein.

However, she fell in love with Swedish food when she visited Europe. Since then, she has specialized in recreating Swedish recipes.

“Meatballs are one of the most common dishes cooked by people all over the world. Swedish meatballs are my favorite type of meatballs because it is simple to make and loved by almost all people,” says Saldivar.

Saldivar has developed her own basic meatball recipe, building in the variations.

Each time she makes them, she varies the meat, spices, filler and sauce–depending on what she has in her refrigerator or pantry, or her taste preferences.

“Some prefer a brown gravy, others a white sauce. I prefer sour cream mixed with a bit of pan drippings tastes great. Goat cheese with some parsley or dill in the white sauce or sour cream makes a tasty treat,” says Saldivar.

Ingredients

  • 1 pound ground beef
  • 3/4 c bread crumbs, soaked in 1/2 cup milk
  • 1 egg
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 small onion, grated and drained
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 4 T butter
  • 1 1/2 T flour (any kind)
  • 1 c chicken or beef broth
  • Lingonberry sauce (optional)

Directions
Combine the first 8 ingredients. Form the mixture into 1-inch balls.  Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes. Remove them and most of the fat. Stir the flour and the remaining butter into the pan. Add the broth. Simmer until it thickens, about 2 minutes. Strain it with a sieve to remove clumps. Return it to the pan. Return the meatballs to the pan for 1 minute. Serve with the berry sauce. Makes 2 servings.

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Steaming Spaghetti with Meat Sauce

Posted on August 31, 2012 by emilyscruggs

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Steaming Spaghetti with Meat Sauce
Story and Photos by Emily Scruggs

Priscilla Ortega, St. Mary’s University senior psychology major, prepares her signature dish, spaghetti, by following a coveted family recipe.

When she moved from her family’s home in McAllen, Texas, into a house she shares with her sister in San Antonio, her mother’s spaghetti recipe was one of the comforts of home that Ortega brought with her.

The small campus and strong sense of community are two aspects of St. Mary’s that encouraged Ortega to attend school there.

While these attributes are reminiscent of the small town Ortega grew up in, making her family’s spaghetti recipe is the best remedy when she feels homesick.

Ortega learned the pleasant blend of spices that makes up the spaghetti sauce at the age of 10, under the instruction of her mother and older sister.

Since then, cooking has been a relaxing hobby for her, especially when she feels the stress of balancing school and work.

Italian ranks at the top of her list of favorite foods, along with the Mexican dish botanas.

Though she typically likes diverse dishes, seafood remains to be one type of food that she dislikes.

After graduating from St. Mary’s in May 2012, Ortega plans to attend graduate school abroad to study international relations or mass communication.

She studied in London for a semester during her junior year and cannot wait to return.

London boasts a diverse cuisine, ranging from fish and chips to curry.

Even with the variety of food that will be available to her, Ortega will still keep her family’s spaghetti on the menu.

Ingredients

  • 1 large onion
  • 2 T of butter
  • 3 crushed garlic cloves
  • 1 lbs of ground beef
  • 2 tsp of garlic salt
  • 2 tsp of onion salt
  • 2 tsp of crushed red pepper
  • 2 tsp of pepper
  • 2 tsp of cumin
  • 16 oz Ragu mushroom sauce
  • 1 package of spaghetti noodles
Serves eight.
Directions

Chop onion and sauté with butter and garlic. When onion and garlic have softened, sauté ground beef until completely brown. Add to beef garlic salt, onion salt, red pepper flakes, pepper and cumin. Once everything is softened and well- cooked, pour mushroom sauce over beef and warm over low heat. Boil spaghetti noodles for 10 minutes. Once noodles are soft, serve them on a plate and cover them with beef sauce. Serve in the company of crescent rolls.

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