Sweet Potato Hash

Posted on November 8, 2017 by nayelicervantesblog

Sweet Potato Hash by Gilbert DeHoyos

Videography and production by Nayeli Cervantes

Gilbert DeHoyos is a local San Antonio man who owns and operates Barrio Barista, a coffee shop in the west side of San Antonio, TX. DeHoyos shows us how much love he puts in his food through his words and way of cooking.

Ingredients: 

  • 1 large egg
  • 1 slice of Grain Bread
  • 1 sweet potato
  • 1/2 cup of chopped white onions
  • 16 oz. of Kiolbassa Chorizo
  • 1/2 cup of canola oil

Directions: 

Begin by heating up two frying pans with canola oil on medium heat. Chop up onions and feel free to cook with sweet potatoes  and season to taste. Cook the chorizo separately until it has browned. Once the potatoes and chorizo are thoroughly cooked, mix them together in one pan and set them aside. Lastly, fry the egg sunny side up and toast some bread. Once the egg is ready, serve on top of potatoes and chorizo and prepare to enjoy!

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Green Enchiladas

Posted on November 6, 2017 by sabrinaevans14

Green Enchiladas by Makayla Medrano

Videography and Production by Sabrina Evans

Sophomore Makayla Medrano knows how make many different easy dishes. Since she is a college student on a budget, she has learned how to make cheap and easy meals that taste good too. Her favorite dish to make is green enchiladas. This step by step video shows exactly how to make this dish and can even make you a good cook as well.

Ingredients:

  • Corn Tortillas
  • Chicken (shredded)
  • 1/4 cup of onions (optional)
  • 1 Bell Pepper (also optional)
  • Cooking Oil
  • Pepper
  • Basil
  • Garlic Powder
  • Green Enchilada Sauce
  • Monterrey Jack shredded cheese

Directions

After setting your own to preheat at 350 degrees, it is time to prepare your chicken. Spread cooking oil on your chicken as well as seasoning it with basil, garlic powder, and pepper. Make sure the seasoning is spread on the chicken on both sides. Once your chicken is seasoned, put it on a pan that is coated with tin foil and put it in the oven for twenty minutes. Once that time is up, flip the chicken over and put it back in the oven to bake for another ten minutes. Once the chicken is fully baked, it is time to shred it. Take a fork and shred the chicken. Take the shredded chicken and put it into your corn tortillas. Roll the tortillas and then place them in an oven safe pan. Spread the green enchilada sauce and monterrey cheese over your dish. Put them back in the oven for the last time for ten minutes.

Once your enchiladas are done, take them out, let them cool, and enjoy!

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Taste of St.MU: Rich and Delicious 14 Karat Cake

Posted on November 6, 2017 by jtapiavillasen

14 Karat Cake by Fernando Tapia

Videography and Production by Jose Arturo Tapia

A demonstration about how to make his famous Carrot cake. He also includes a bonus demonstration over how to make the cream cheese icing. They came out great by the way.

14 Karat Cake

  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1 ½ Teaspoons Baking Soda
  • 1 Teaspoon Salt
  • 2Teaspoons Cinnamon
  • 2 Cups Sugar
  • 1 ½ Cups of Oil
  • 4 Eggs
  • 2 Cups Finely Grated Carrots
  • 1(8oz) Can crushed pineapples, drained
  • 1 Cup Coconut
  • 1 Cup Nuts, Walnuts or Pecans

Preheat Oven to 350 degrees Farenheit. Grease 3-9 Inch Pan. In a large mixing bowl stir together flour, baking powder, baking soda, sal and cinnamon. Add sugar, oil, eggs and mix well. Stir in carrots, pineapple, nut and coconut and mix well. Divide the batter evenly between prepared pans. Bake in preheated oven until toothpick inserted comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before inverting it onto a wire rack to cool completely.

Frosting

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla
  • 1 lb. powdered sugar

Cream together butter, cream cheese and vanilla until creamy. Gradually add powdered sugar and beat until light and fluffy (make sure butter and cream cheese are smooth before adding powdered sugar).

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Baked Chicken Tenders

Posted on November 6, 2017 by tawnydavisblog

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.

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Mexican Wedding Cookies

Posted on November 6, 2017 by ssalazarblogs

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.

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Polvorones

Posted on November 6, 2017 by jpcoronado

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.

 

 

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Mexican Egg Rolls and Crab Rangoon

Posted on November 6, 2017 by jlopezjr92

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.

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Entomatadas

Posted on November 6, 2017 by Valeria Garcia

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!

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Yemisir Wot

Posted on November 5, 2017 by dariaflowers

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.

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Canoas

Posted on September 15, 2017 by Mei

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Canoas
Story and Photos by Mei-Ling Camacho

When living away, there is nothing better than the food that reminds you of home.

Brother José Matos Auffant, S.M., Minister of Spiritual Development at University Ministry, brings a taste of Puerto Rican culture through the “canoas.”

Canoas is the Spanish word for canoe—which is the shape of this dish.

“The Puerto Rican native tribe, Los Taínos, were the ones who taught me how to make the canoas,” Matos says.

Taínos were the people on the island known to use the canoas.

“My grandma, Eugenia Vasquez, who was the chef on my mother’s side, was the one who taught me how to make the canoas,” he explains.

Matos also says he likes cooking at Casa María, where he currently resides. For those who are learning how to cook, he recommends a recipe book called How to Boil Water. For him, cooking is not only a way to relax, but also a reminder of his home—Puerto Rico.

In Puerto Rico, many dishes are made with plantains and this is one of his favorite dishes with it as an ingredient. “They are easy and quick to make,” he says.

As a Marianist brother, Matos has travelled to many countries like México and Venezuela, and lived in different cities like Dayton, Ohio and San Antonio.

However, for him, there really is nothing like home—its people, and especially, the food.

Matos brings us a little bit of tropical flavor, a history lesson and a piece of his home with the canoas.

Ingredients:
Canoas:

  • Baked plantains
  • Ripe plantains
  • Butter or pam
  • Mozzarella cheese (sprinkle)

Beef:

  • 1 lbs. ground beef
  • ¼ of tomato sauce
  • ¼ of table red wine
  • Adobo (sprinkle)
  • ½ of Sazón
  • 1 onion, minced

Directions

Pre-heat the oven to 400. Put the buttered plantains in the oven for 25 minutes with the peel on. Cook the ground beef by mixing the onions, the adobo, the Sazón, the tomato sauce & the red wine. Sprinkle the Adobo on the meat. Take the plantains out of the oven and cut them by the middle, like a canoe. Remove the peel. Also, remove a little bit of the plantain inside to make space for filling. Add the cooked beef inside the canoe, filling it. On the top of the meat, you add the cheese and put it back in the oven for 10 minutes. After the 10 minutes of the canoas being in the oven, let them cool off for about 5 minutes. Servings vary on the plantain count. Use 2 ounces of meat per canoa.

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