Baked Chicken Tenders

Baked Chicken Tenders by Karina Nanez

Videography and Production by Tawny Davis 

Karina Nanez, a freshman communication studies, says that she combines cooking and family. Learning from her mother, she demonstrates how to make simple, yet delicious, chicken tenders. This is a dish anyone can make and is ver cheap too!

Ingredients

  • 1/2 pound of chicken tenders
  • 2 cups of vegetable oil
  • Seasoning of your choice

 

Directions

Cut off all the unnecessary fat off of the chicken. Place the chicken in the pan when all fat is cut off. Pour the oil over all the chicken, then with the seasoning your choice and the amount you want on it rub it all over the chicken. Flip over the chicken and repeat. Place the chicken in a 400 degree oven and bake for 12 minutes or desired time. When done take out and cut through each piece to see if all pieces are cooked through.

Mexican Wedding Cookies

Mexican Wedding Cookies by Kimberly Salazar

Videography and Production by Samantha Salazar

Kimberly Salazar, sophomore psychology major, bakes Mexican Wedding Cookies. The dessert represents her love of baking which stems from her mother and grandmother.

Ingredients

  • ½ lb. butter or margarine, softened
  • ½ cup powdered sugar
  • 2 cups sifted cake flour
  • 1 cup chopped pecans
  • 1 tsp. vanilla

Directions

Cream butter; add sugar and mix well. Add flour, nuts and vanilla. Roll into small balls and bake on ungreased cookie sheet at 325° for 20 minutes. Roll in powdered sugar after they have cooled.

Polvorones

Polvorones by Holly Basaldu

Videography and Production by John Paul Coronado

Holly Basaldu, a Speech Communication major at St. Mary’s University in San Antonio, Texas tells her story behind her favorite Mexican pastry dish, polvorones. She describes the recipe, her origins of baking and the unspoken bridge between culture and food.

Ingredients 

  • 2 sticks (16 tablespoons of unsalted butter at room temp
  • 1/2 cup of granulated sugar
  • 1/2 cup of confectioners’ sugar
  • 1 tablespoon of ground cinnamon
  • 1/2 cup of walnuts (optional)

Directions

Preheat the oven to 325 degrees F. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the granulated sugar and beat until light and fluffy. Scrape down the sides of the bowl. Put the confectioners’ sugar in a large bowl. Roll the dough by two teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.

Bake the cookies until golden brown or for 18 minutes. Cool cookies down for 5 minutes. Toss the cookies in the powdered sugar. Transfer the sugar-coated cookies on a separate plate.

 

 

Mexican Egg Rolls and Crab Rangoon

Mexican Egg Rolls and Crab Rangoon’s by Nora Torres

Videography and Production by Joe Lopez

Nora Torres, a mother of four, shows her own personal twist on a family favorite dish. She combines her own flavor and ideas on the dish and explains where she got her cooking techniques from. Nora Torres, demonstrates that with a little motherly love in any dish can go a long way.

Ingredients

  • a dab of salt, lemon pepper, and any other spices preferred.
  • a bag of coleslaw
  • a bag of egg roll wraps
  • a bag of wonton wraps
  • cream cheese
  • crab meat or imitation crab meat
  • cooking oil
  • onions

Directions

Add ground beef into a pan with diced up onions and add your own preference of spices. Then once cooked, dump the meat into a bowl and mix with coleslaw evenly.

Next, dice up the bag of crab meat. Once finished, grab the crab meat and mix with cream cheese. Next, grab the ground beef mixed with coleslaw and wrap the beef into egg roll wraps and start to cook them for about 6 minutes or until crispy. Then grab the crab meat mixed with cream cheese and place into wonton wraps and cook them as well until crispy. Finally, let them cool off for about 5 minutes and they are ready to eat.

Entomatadas

Entomatadas by Carolina Ball

Videography and Production by Valeria Garcia

Carolina Ball, a senior at St. Mary’s University majoring in Criminology, prepares a traditional Mexican dish called “entomatadas.” A chef since a young age, Carolina Ball demonstrates how to cook this simple, yet delicious meal and shares how cooking has kept her in touch with her culture, sparked new relationships and taught her numerous lessons.

Ingredients

  • 1 pack of corn tortillas
  • 3 tomatoes
  • 1/2 onion
  • salt to taste
  • queso fresco (cheese)
  • olive oil
  • avocado

Directions

First, boil water and boil tomatoes. Then, cut onion. You will then heat up olive oil in two pans and fry tortillas in the pan. After that, shred cheese and add cheese to the tortillas.Roll tortillas with cheese and meanwhile, fry onions.Blend tomatoes and then fry the sauce in onion pan. Add tomato sauce over tortillas and after that, add more cheese over it. Finally, add avocado on the side and enjoy!

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.

Ingredients
• 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

Directions

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.

Enchiladas Verdes

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Delicious Enchiladas Verdes
Story and Photos by Madison Perales 

Delicious aromas and the familiar clang of pots and pans brings back comforting kitchen memories for most Hispanic households with food being an important component to the Hispanic culture.

Ricardo “Ricky” Garcia, a senior Psychology major, is no stranger to the sights, smells and sounds of growing up in a Hispanic household.  The San Antonio native currently lives with five other housemates; to their delight he has a 24/7 pass to a kitchen.

When not cooking, he participates in on campus groups such as the Marianist Leadership Program, TRIO and Rattler Awakening.  After graduating, he plans to complete a year of service before enrolling in medical school with the hopes of becoming a pediatric surgeon.

In four years, “St. Mary’s gives [you] the opportunity to be who God calls you to be, with the ones you love”, Garcia says.

As heavily involved as Garcia is on campus, he is still able to adhere to the expectations of the Westminster Lay Community which include: morning/evening prayer, community service and home cooked Sunday dinners.  It was agreed that Garcia prepares a variety of meals for the house at least four times a week.

Garcia admits to loving Mexican and Italian food the most and it was no surprise when he decided to cook Enchiladas Verdes.  His grandmother, mother and aunt inspired him to cook.

“I feel connected to my roots when I cook with all the aromas, music in the background and laughs in the kitchen, I was never taught to cook where as I was always by the side of my grandmother, mother and aunt watching them, picked it up and conquered it through trial and error”, he says.

Garcia cooks with his housemates and make memories, such as the ones he made when he was a boy.  “Growing up we’d always have home cooked meals made by my grandmother, mother, and aunt, they were always high quality meals”, Garcia says.

He admits that cooking can be tedious at times but the end product is almost always worth it.  His favorite part of cooking is realizing how influenced his techniques are by his three favorite women.  His go-to meal, and a personal favorite of his is Spanish rice.

Much like his three influences, Garcia continues the tradition of cooking high quality, home cooked meals for the people he loves and making memories that will last a lifetime.

Ingredients 

  • 3 cups Chicken (shredded)
  • ½ cup shredded cheese
  • 1/3 cup chopped onion
  • 1/3 cup cilantro
  • 2 ¼ cups chicken broth
  • 1 ½ cup sour cream
  • 1 tablespoon lime juice
  • ½ teaspoon salt (varies)
  • 1/8 teaspoon pepper (varies)
  • 8 corn tortillas
  • 3 jalapeños (varies)
  • 1 pound tomatillos
  • Cooking spray
  • Large bowl
  • Cooking pan
  • Comal

Makes 8-10 servings

Directions 

Preheat the oven to 400 degrees.  Finely chop all vegetables and shred the chicken, After, combine all chicken, cheese, onion, cilantro, chicken broth (1/3 cup), sour cream (1/3 cup), lime juice, salt and pepper (to taste) in large bowl.  Next, lightly coat pan with cooking spray and spread a light layer of salsa verde to coat bottom of pan and warm tortillas on the comal.  When done, fill center of tortilla with chicken mix and roll up, place seam down in the pan.  Pour remaining salsa verde on top of enchiladas.  Cover and bake at 400 degrees Fahrenheit for 10-15 minutes.  Serve with side of Spanish rice, sour cream, guacamole and chopped jalapeños is desired.