Chicken Cordon Bleu

Chicken Cordon Bleu by Anuar Duran
Videography and Production by Alexis Z

Anuar Duran, Junior computer science major at St. Mary’s University, demonstrates how to cook his favorite dish, Chicken Cordon Bleu.  After learning from a friend how to prepare the dish, Anuar follows suit by teaching his friends how to cook the dish.


  • 4 large chicken breasts
  • 1 container of Bread crumbs
  • 4 slices of Prosciutto
  • 1 package of shredded mozzarella cheese
  • 4 slices of muenster cheese
  • 2 tbsp garlic powder
  • 1 tbsp salt
  • 2 tbsp basil
  • 1 tbsp pepper
  • 1 tbsp season salt
  • water
  • 1/2 stick unsalted butter
  • 3 eggs

Begin by preheating the oven to 150 degrees.  In a large bowl, combine water, garlic, salt, pepper, basil, season salt in a large bowl and brine the chicken for 15 minutes.  After 30 minutes, dip the chicken breasts into the flour, egg wash, and breadcrumbs in that order.
Once the chicken is breaded, stuff each breast with 1 slice of Muenster cheese, 1 handful of mozzarella, 1 slice of prosciutto and close with toothpicks.  Once the oven is preheated, place the chicken breasts onto a greased baking sheet and allow to bake for 30 to 35 minutes.

Mexican Rice

Mexican Rice by Susan Adcock
Videography and Production by Steal Adcock

Susan Adcock, mother to Steal Adcock who attends St. Mary’s University, makes her Mexican Rice with special spices and the high-quality Jasmine Rice. An experienced cook since the age of 8, Adcock demonstrates how to cook this style of Mexican Rice while giving necessary advice on adding different ingredients.


  • 2 tablespoons of oil
  • 1 medium chopped onion
  • 1 cup of jasmine rice
  • 2 tablespoons of chili powder
  • 1 teaspoon of garlic
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of cayenne
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 cups of water


In a medium skillet, heat up two tablespoons of oil. Chop up a medium sized onion into small square pieces and add this to the skillet and cook till the onion slices are tender. Add one cup of jasmine rice and two tablespoons of chili powder, one teaspoon of garlic, paprika, 1/2 teaspoon cumin, and 1/4 of cayenne, salt, and pepper to add flavor. Stir well and add two cups of water.

Bring to a boil, cover the skillet with a tight lid, and cut the burner down to a simmer. Simmer the rice for ten minutes and serve warm.

Green chicken enchilada casserole

Green chicken enchilada casserole by: Adrienne Guerrero
Video and production by: Lynette Montalvo

Adrienne Guerrero, junior Forensic science major at St. Mary’s University, tells us about her favorite dish and how to make it. Green chicken enchilada casserole is a simple and easy dish to make as she guides us through the process. Enjoy!

– 1/2 cup of water
– 20 corn tortillas
– 1 whole chicken, precooked
– 10 oz. Shredded mozzarella cheese
– 3 28 oz. cans, Las Palmas green enchilada sauce

Pre- heat oven to 350 Fahrenheit. Take a whole chicken, precooked, and shred all the meat. Next, take a cooking pan and open a can of enchilada sauce. Pour the sauce onto the bottom of the pan. Take corn tortillas and begin layering on top of the sauce, followed by the shredded mozzarella and shredded chicken. Keep layering for desired amount. Place in oven for 20 minutes and enjoy!

Mozzarella Stuffed Chicken

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.


  • 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


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!

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup by Shalimar Dominguez
Videography and Production by Alondra Garcia

Shalimar Dominguez, a senior, psychology major makes her mom’s special and unique vegetarian tortilla soup. When Dominguez was a sophomore, she was a vegetarian and her brother was vegan. Since both of them still wanted to eat their homemade recipe, Mrs. Dominguez created her own version of a vegetarian tortilla soup.


•1/2 gallon of water
•2 cans of tomate sauces
•2 cans of whole tomatoes
•2 cans of drained corn
•teaspoon of cumin
•teaspoon of garlic
As wanted:
•queso fresco
•pre-made rice
•chopped green onions
•tortilla chips


Start by heating a 1/2 gallon of water in a large pot. Pour the two cans of tomato sauce, two cans of whole tomatoes and two cans of corn into the pot and heat it to a boil. Once at a boil lower heat to let it simmer. Add cumin and garlic spices along with fresh cilantro to the pot. In a serving bowl add a mound of queso fresco, rice, chopped green onion, avocado and tortilla chips as wanted.

Serve and enjoy!

Chicken Salad

Chicken Salad by Nicole Mitchell
Videography and Production by Steven Navarro

Nicole Mitchell, a senior sociology major, gives some pointers on how to make a savory chicken salad. She also tells how she first became interested in cooking at a young age.


  • 4 cups diced, cooked chicken
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 carrot stick, cut into 1/4-inch dice
  • 1/4cup walnuts, roughly chopped
  • 1/2 cup grapes, cut in half
  • 1 cup mayonnaise
  • 1/2 tablespoon of mustard
  • Freshly ground black pepper


In a mixing bowl, toss together the chicken, celery, carrots, walnuts and grapes. Set aside. In a small bowl, whisk together the mayonnaise, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Chicken Salad

Chicken Salad

Cheese Enchiladas

Cheese Enchiladas by David Tovar
Videography and Production by Richard Zepeda

David Tovar, a senior in Speech, creates one of his favorite foods; cheese enchiladas. Cooking since he was in high school, Tovar learned to create different foods, and developed his skills over time. Enchiladas became one of his favorite foods,  and is a recipe that has been in Tovar’s family for years. Today he continues to make enchiladas and other dishes such as tacos and hamburgers.


  • 1 pkg. McCormick Sauce Mix
  •  1 ½ Cups of Water
  •  1 Can (8 oz.) tomato sauce
  •  8 corn or flour tortillas
  •  1 cup shredded cheddar cheese
  •  1 tbs. of olive oil (optional)


Stir sauce mix, water and tomato sauce in medium saucepan. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. Dip tortillas into olive oil after oil has boiled. Leave for few seconds, flip. Take out. Spread sauce to coat upon tortillas. Add cheese. Roll tortillas tightly. Place seam-side down in greased 11×7 inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake in preheated 350 F oven 15 minutes or until sauce is bubbly and cheese is melted.