Reese’s Peanut Butter Chocolate Pie

Posted on August 20, 2014 by brpard228

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Reese’s Peanut Butter Chocolate Pie by Kayla Janecek
Story and Photos by Breanne Pardo

Kayla Janecek cooks with creativity on her mind and makes cooking look like fun.

The St. Mary’s University junior education major brings out her fun personality as she makes a Reese’s Peanut Butter Chocolate Pie.

Janecek decides on a whim to decorate the pie to look like a snake.She shows her rattler pride. “ I love the taste of chocolate and peanut butter together! That’s why I’m so in love with this pie! It’s a great blend of Hershey chocolate and Reese’s Peanut Butter,” Janecek says.

Janecek appreciates the small community at St. Mary’s that allows her to meet many people and likes the one–on–one time with her professors. She also loves the Marianist community and how St. Mary’s reminds her of a bigger version of her high school in her hometown of Victoria, Texas.
“Just about any dish with pasta calls my name,” says Janecek. She loves cooking fire roasted tomato basil soup that her mom came across of in a magazine. Janecek will try cooking new dishes if they interest her to make. Janecek says that cooking is a great stress release and makes her happy. Janecek’s advice for others wanting to make this pie is to make sure that the cook has all the ingredients needed and to have fun baking. Janecek first discovered this pie recipe when she was at a friend’s house for a sleepover. Her friend made this pie and it has been one of her favorite desserts to bake ever since. She enjoys making it for others for special holidays like Thanksgiving and Christmas. Each time she bakes this pie, it reminds her of the sleepover and her friend. Janecek says that she chooses to bake this dessert because it is simple to make and it tastes delicious after any meal.

Reese’s Peanut Butter Chocolate Pie
Ingredients:

• 1-1/3 cups of Hershey’s mini kisses brand milk chocolates
• 2 tablespoons of milk
• 1 packaged crumb crust (6 oz.)
• 1 package (8oz.) Neufchatel cheese (1/3 less fat cream cheese), softened
• ¾ cup of sugar
• 1 cup Reese’s Creamy Peanut Butter or Reese’s Crunchy Peanut Butter.
• 1 tub (8oz.) frozen whipped topping, thawed

Directions:

• Unwrap all the Hershey kisses and put the kisses in a measuring cup. Add cups of chocolates and milk in a microwaveable bowl. Microwave the chocolate until it is melted, which takes approximately 30 seconds. After the chocolate is fully melted, stir it. Pour it flat into the piecrust and put it into the refrigerator to harden. While the pie is in the refrigerator, open up the cream cheese and put it into a mixing bowl. Use the mixer to mix the cream cheese. Add the sugar and Reese’s peanut butter in the mixing bowl and mix it with the cream cheese. Now add the whip cream and mix it together in the mixer. The whip cream will start turning a light brown color, which will be the color of the filling. Pour all the ingredients into the hardened chocolate piecrust then spread. Put Hershey kisses on top in any design that you want. Try and design a snake on the pie! Place the pie in the refrigerator for at least four hours so that the filling can harden.

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Tres Leches Cake

Posted on August 10, 2014 by jenaviea

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Tres Leches Cake by Janet Frias
Story and Photos by Jenavie Aguilar

Growing up in a Mexican American household, Janet Frias can’t help but have a love for her culture, especially the food.

Frias’s mom is a strong cook who learned from her mom and many generations before her.

“I love Mexican food! Not only do I like to eat enchiladas, mole, and tortilla soup, but I like to cook it as well,” Frias says.

But there is one desert that really hits the spot for her sweet tooth, and that’s a homemade Tres Leches cake, or Three Milks cake.

Janet Frias is a senior at St. Mary’s University where she is studying English- Communication Arts.

She loves to work with people, communicate, and overall be involved with public affairs.

“I love St. Mary’s because it’s given me a great opportunity in networking, meeting people, and being involved with the community,” Frias states.

Her plan to become involved with public relations after graduation is well on its way.

“At this point, I’m looking for an internship in public relations to gain more experience and decide what direction I want to go into when it comes to public affairs.”

Along with being a full-time student, Frias is also an active member of the Delta Zeta sorority at St. Mary’s University where she has held a few executive positions as well, including public relations chair.

“When doing public relations, you have to relate to your audience as much as possible.

What do they want? What are they looking for? And how are you going to give it to them?” Frias explains.

Her involvements with school and the community leave Frias with little free time although she tries to cook when her schedule allows, “I like to bake when I get the chance and learn new recipes from my mom,” she says.

My favorite cake to bake, that I learned from my mom, is Tres Leches cake because it just melts in my mouth and it hits the spot every time.

I like to bake this because it’s not like an ordinary cake. I can’t help but crave this every time I’m in the mood for baking.

“The first time I tried baking a Tres Leches cake, it wasn’t as good as my mom’s,” she says.

Freas has only made this cake a few times, but each time only gets better. She plans to bake this cake for her sisters in Delta Zeta after she has mastered it.

“Each time I bake this cake, I get closer and closer to perfection, and I hope to master it one day so that I can pass down my secrets to the next generation.”

“Anyone that bakes this cake needs to take their time, and to not forget to add a little tender loving care,” Frias advises.

Ingredients

  • 1 tbsp oil
  • 6 ¾ oz. flour
  • Baking powder
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 4 oz. unsalted butter
  • 8 oz. sugar
  • 5 eggs
  • 1 (12 oz.) can evaporated milk
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup whole milk
  • 2 cups of whip cream

Directions

Preheat the oven for 350 degrees, and prepare oil and flour a 13 by 9 in. metal pan. Whisk together the cake flour, baking powder and salt in a medium bowl.Place the butter into the bowl. Beat on medium speed until fluffy for about a minute.. Decrease the speed to low and gradually at the sugar over a minute. Crack the eggs in the mix one at a time and continue  mixing the batter. Add the vanilla extract. Then, add the flour mixture to  mix.. Transfer the batter to the prepared and spread. Bake in the oven for 20 to 25 minutes or until the cake is lightly golden.Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a fork. Allow the cake to cool completely and then prepare to glaze.For the glaze: Whisk together the evaporated milk, sweetened condensed milk and the half and half in a 1 quart measuring cup. Then, poor the glaze over the cake.Topping: Add whipped cream as the top layer to the cake and add sugar.

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Tiramisu Cake

Posted on July 30, 2014 by Travis

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Tiramisu Cake by Jessica Hughes
Story and Photos by Travis Bowles

Jessica Hughes, a senior at St. Mary’s University, shares a sweet tiramisu cake recipe that holds special memories of her mother.

Hughes is an Entrepreneurial Studies major, with aspirations of both painting and working in marketing or business consulting.

She is a work-study employee for The Rattler, a position she’s held for over a year. Previously she worked in the A.A.C.C., and also worked at the Prague Zaragoza Recreation Center for an internship last summer.

She enjoys St. Mary’s because of the small class sizes, saying “I get distracted easily in larger classes, so this is a better learning environment for me.”

Ideally, Hughes wants to dedicate herself to her painting after graduating, but she’s also exploring marketing, marketing research, or business consulting as a career.

While not busy with her studies, internship, and multiple clubs, she enjoys baking for herself, friends and family.

She says the thing that draws her to baking is that “it’s sort of the same concept that draws me into my artwork: the idea of creating and sharing something.”

Hughes started baking when she was a senior in high school.

“I started with cookies because they were simple,” she says.

This particular recipe was originally made for her mom on Mother’s Day a couple years ago.

“I’ve always tried to make some kind of cake for my mom for Mother’s Day,” she says.

The tiramisu cake was chosen because of her mom’s affinity for chocolate and because it wasn’t too sweet.

The cake was a huge success, and her mother loved it. “She liked it a lot, even though I didn’t make it right the first time, and has asked me to bake one for her again,” she says.

After making it a few times, Jessica recommends making sure the butter is room temperature and being very careful with the baking powder and baking soda.

“They’re very easy to accidentally switch around and then the cake could come out funny,” she says.

Ingredients

For the cake layers:

• 2 cups cake flour

• 2 teaspoons baking powder

• 1/8 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/4 sticks unsalted butter, room temperature

• 1 cup sugar

• 3 large eggs

• 1 large egg yolk

• 1 1/2 teaspoons pure vanilla extract

• 3/4 cup buttermilk

For the espresso extract:

• 2 tablespoons instant espresso powder

• 2 tablespoons boiling water

For the espresso syrup:

• 1/2 cup water

• 1/3 cup sugar

• 1 tablespoon amaretto or brandy

For the filling and frosting:

• 1 8-ounce container mascarpone

• 1/2 cup confectioners’ sugar, sifted

• 1 1/2 teaspoons pure vanilla extract

• 1 tablespoon amaretto or brandy

• 1 cup cold heavy cream

• 2 1/2 ounces bittersweet or semisweet chocolate, finely chopped, or 1/2 cup store-bought mini chocolate chips

For decoration (optional):

• Cocoa powder, for dusting

Cooking Directions:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

To make the cake:

Sift together the cake flour, baking powder, baking soda and salt.

Working with a hand mixer, in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla (don’t be concerned if the mixture looks curdled). Reduce the mixer speed to low and add 1/3 of the dry ingredients. Then mix in ½ of the buttermilk. Repeat this process until all dry ingredients and buttermilk are mixed into the batter. Scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.

Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean.

Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, un-mold them and peel off the paper liners. Invert and cool to room temperature right-side up.

To make the extract: Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

To make the syrup: Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy. Set aside.

To make the filling and frosting:

Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.

Working with the hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

To assemble the cake:

If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer –about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.

For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for about 15 minutes. Refrigerate the cake, too.

With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.

Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.

Just before serving, dust the top of the cake with cocoa. Stencils can be made out of wax paper to add various designs to a cake. After cutting out the stencil, place it on the cake then sprinkle on the cocoa.

Makes: 1 cake, 8-10 servings depending on thickness of slices

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German Chocolate Cake

Posted on July 1, 2014 by adriananavila

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German Chocolate Cake by Rachel Grahmann
Story and Photos by Adriana Avila

Dessert is often identified as the best part of every meal, while comfort and Chinese food will always hold a special place in Rachel Grahmann’s heart, nothing will ever come close to her love of sweets, specifically homemade German Chocolate Cake.

While cooking is something Grahmann has always loved to do, her true passion lays photography and graphic design. A senior English-Communication Arts major from Victoria, Texas, Grahmann plans to graduate December 2014 and pursue a job in either graphic design or photography.

When she was a child, Grahmann’s family followed healthy eating habits; sweets were limited so she started learning to make some of her own.

“Most people have a sweet tooth; I have a mouth full of sweet teeth. I love dessert. Cookies, cake, anything thing with sugar,” Grahmann says. One father’s day, Grahmann put her cooking skills and sweet tooth to use and made her father his favorite cake, German Chocolate. It quickly became a shared favorite and, assuming from the dessert’s name that it was German, she felt a strong heritage connection.

“It’s not really from Germany. The guy who invented this specific chocolate bar for baking in 1852, – same year St. Mary’s was founded- was named Sam German and the first person to come up with the recipe was a homemaker in Dallas in the 1950s. I feel cheated,” Grahmann notes.

Despite that discovery, Grahmann continues to hold German Chocolate Cake as a favorite and it was her first and only choice of recipe to share. “It’s a lot of fun to create something you can also enjoy so much. It is fun, comforting, and once you learn, fast food and store bought never tastes as good. I just hate the cleanup. The perfect set-up for me would be to find someone I can bake for and then they clean everything up, that part is definitely the worst,” Grahmann says.

Grahmann offers a few tips for baking this sweet treat at home: “Take your time, and make a big mess, but only if someone else is there to clean it up. Also, don’t sample the ingredients along the way; did you know German chocolate bars are measured so that you use the whole bar? Yeah, neither did.”

Ingredients:

For the cake:

  • ½ c water
  • 4 (1-oz) squares German sweet chocolate
  • 1 c butter, softened
  • 2 c white sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1 c buttermilk
  • 2 ½ c cake flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 egg whites

 For the icing/filling:

  • 1 c white sugar
  • 1 c evaporated milk
  • ½ c butter
  • 3 egg yolks, beaten
  • 2 1/3 c flaked coconut
  • 1 c chopped pecans
  • 1 tsp vanilla extract

Directions:

Cake: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3-9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 oz chocolate until melted. Remove from heat and allow cooling. In a large bowl, cream 1-c butter and 2 c sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cooling for 10 minutes in the pan, and then turn out onto wire rack.

Filling: In a saucepan combine 1 c sugar, evaporated milk, ½ c butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread the filling between layers and on top of cake.

Makes 8 servings.

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Southern Comfort Done Right

Posted on June 20, 2014 by lives4life911

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Jambalaya and Sweet Cornbread by Carly Bourke
Story and Photos by Colin Castillo

Carly Bourke, a former St. Mary’s University student, says that something as simple as cooking can give you insight into yourself as a person.

It is easy to see the type of person she is after she prepared a very comforting and warm bowl of Jambalaya with some sweet cornbread on the side. It is this type of personality that led her to discover her perfect career path and guides her life philosophy.

Carly first arrived at St. Mary’s University with a demeanor that resembled her cooking: warm and happy.

This led her to pursue a degree in Political Science hoping to work with non-profit organizations.

She believes everybody is called to serve others in their own way.

She brought up the comparison between her worldview and her favorite foods and says she is not surprised at all that they line up.

She loves Bar-B-Que and chili like a Texas girl should but she says these dishes are about more than just flavor.

“Food more than anything has the ability to bring people together in a very simple, positive way.”

She loves something like Jambalaya because it is simple to make.

Everything goes in a pot and works its magic.

It also is a large enough dish that it feeds a family.

“Eating together as a family is very important; these are people you love unconditionally. It is a time to gather together and enjoy each others company.”

She expands to say, “It isn’t just family. Everybody should be treated like your family. You should care for everyone.”

She says food is important in that it bonds people together to be more than friends.

Over a bowl of something delicious you can learn more about a person than in any other setting.

Her career and personality reflect the foods that she loves but these two also go deeper.

Carly says her grandmother taught her to cook from a very early age.

It is here that the value of family was instilled in her. “My grandmother and I would get up really early before anybody else and start cooking.

By lunch time we had a bunch of happy tummies and people ready to take naps.” From there she improved on recipes and works on new food ideas as a hobby.

For something like Jambalaya the trick, she says, is to take as much time as possible.

The ingredients need time to settle and get to know each other.

“First the sausage and the tomatoes have to say, ‘Hi’ and then they invite all of their friends to the party.”

Once everyone has been properly introduced, the bowls of piping hot food are served up to the ready and patiently waiting.

From cooking to her career, Carly carries values learned at an early age.

It is these values that influence her life and the types of food she loves to cook.

With so much instilled in one young woman it is easy to see why her Jambalaya is a favorite of her family. It is but a reflection of the greater love existing in the chef.

Recipe: Jambalaya      Serves: 15-20

  • 1 pound of Smoked Sausage or Turkey Sausage
  • 1 pound of shrimp, peeled and deveined
  • 3 chicken breasts, cubed
  • 3 stalks celery, chopped
  • 1 bunch of green onions, thinly sliced
  • 1 bell pepper, chopped
  • 3 Tbs. Paprika
  • 2 Tsp. Chili powder
  • 1 Bay leaf
  • 3 Tbs. Ground Cumin
  • 2 cups of Brown Rice
  • 6 cups of Chicken Stock
  • 2 Tbs. of olive oil
  • 2 Tbs. of butter
  • 1 tomato, diced
  • 1 green chili, diced
  • Salt and Pepper to taste
  • Tony Chachere’s Jambalaya seasoning to taste

In a pan over medium heat cook chicken with olive oil and season with salt,  pepper, chili powder. When chicken is cooked set aside away from stove. Cook Sausage with butter in a large pot over medium heat until brown and season with salt and pepper. Add tomatoes and green chili to sausage stirring occasionally. Add celery, onion, and bell pepper and heat thoroughly. Add chicken stock, rice, chicken, and seasonings to taste.  Cook for 45 minutes stirring occasionally. Add shrimp and cook for 5 more minutes. Allow time to cool and for flavors to blend together Taste and double check flavor is right where you want it. 

Optional: Corn Bread    Serves: 15-20

  • 1-2/3 cup all-purpose flour
  • 1-2/3 cup yellow cornmeal
  • 1 Tbs. and 2-3/4 tsp. of baking powder
  • 2 eggs
  • 1 2/3 cup of milk
  • ½ cup and 1 Tbs. of vegetable oil.
  • 2/3 cup honey
  • ¾ cup sugar
  • 1-3/4 tsp. of salt
  • 1 cup sweet corn, drained

Preheat oven to 400 degrees F. Spray or lightly grease a sheet pan. In a large bowl, combine flour, cornmeal, corn, sugar, salt, and baking powder. Stir in egg, milk, honey, and vegetable oil until well combined. Pour batter into prepared pan.  Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

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Salsa

Posted on April 7, 2014 by Isaac E Lucio

Salsa by Jose Lucio
Videography and Production by Isaac E Lucio

Jose Lucio, the Nighttime Supervisor of the Blume Academic Library, shares his thoughts on food and prepares Salsa.

Ingredients

  • 1/2 Onion
  • 1 Tomato
  • 6 Serrano Peppers
  • 1 Can of Tomato Sauce
  • 2-3 Lemons

Directions

Begin by cleaning the ingredients and preparing a space to cut them. Then, chop the half onion into small pieces and do the same with the tomato. Add both to a bowl. Then, cut the serrano peppers in half and remove the seeds before cutting the peppers into pieces and adding them to the bowl as well. Next, squeeze the lemons and pour the juice into the bowl with the rest of the ingredients. Finally, open the can of tomato sauce, pour it into the bowl as well, and stir well.

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Chocolate Pecan Pie

Posted on April 7, 2014 by Rachel Grahmann

Chocolate Pecan Pie by India Bray
Video and Production by Rachel Grahmann

India Bray bakes her family’s traditional Chocolate Pecan Pie and shares how much the recipe means to her. Bray is a senior sociology major at St. Mary’s University and has enjoyed cooking with her mother and grandmother since a very young age.

Chocolate Pecan Pie

Ingredients:
• 1/3 C butter
• 3 eggs
• 1 C corn syrup (Karo)
• 2/3 C sugar
• 1/3 C cocoa
• 1/4 tsp salt
• 1 C pecans + more as needed

Directions:
Butter pie plate and press the crust lightly to create a the shell. Set this aside.
Next, melt the butter in a microwave. Once it is completely melted, slowly stir in cocoa until there are no lumps. Set this aside to cool.
In a separate bowl, beat the eggs and blend in the corn syrup and salt. Add the cooled butter mixture and stir. Add pecans and stir until everything is mixed evenly.
Pour into pie shell and add extra pecans as needed to fill in any gaps.
Bake 50 minutes @ 350 degrees Fahrenheit, checking periodically.

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Rainbow Cheesecake

Posted on April 7, 2014 by skhury

Rainbow Cheesecake by Jessica Hughes

Videography and Production by Stela Khury

Jessica Hughes, St. Mary’s University alumna, is a fan of gifting delicious desserts to sweeten up the lives of her friends. She believes that baking is an artistic way of expressing herself through food, which is why she was drawn to this cheesecake recipe that is both tasty and a feast on the eyes.

Ingredients

Crust

2 c finely crushed graham crackers

2 T sugar

1/2 tsp ground cinnamon

6 T unsalted butter, softened

Directions

Preheat oven to 340 Fahrenheit. Mix the crushed graham crackers with the dry ingredients. Gradually add lumps of softened butter and mix with clean fingers. Press the mixture into a nine-inch pan with removable sides to form the base of the cheesecake. Place the pan in oven for 10 minutes or until the crust is golden brown.

Filling

4 packages (8 oz each) cream cheese, room temperature

1 ⅓ c sugar

2 tsp vanilla

1 c sour cream

1 c heavy cream

liquid food coloring

Directions

Mix the sugar, vanilla, salt, sour cream and eggs. Gradually add the cream cheese and mix. Finish by adding the heavy cream. Separate the batter into six bowls. Add liquid food coloring to each of the bowls to create the colors red, orange, yellow, green, blue and violet. Pour the batter in this sequence into the center of the pan. Cover the pan with aluminum foil and bake in the oven for an hour.

 

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Three-Layered Lasagna

Posted on April 7, 2014 by emmasantoyo22

Three-Layered Lasagna by Christina Santoyo

Videography and Production by Emma Santoyo

Christina Santoyo, a junior English Communication Arts major, cooks a lasagna from a recipe given to her by her mother. Santoyo claims she has never had a lasagna as good as the one her mother makes.

Christina Santoyo prepares a lasagna from a recipe passed down from her mother. She discusses her love for cooking and sharing her food with loved ones.

 

Ingredients

• 1 box of Oven baked lasagna Pasta

• 4 links of Italin Sausage

• 16 oz ricotta cheese

• 36 oz Marinara sauce

• 16 oz shredded mozzarella cheese

• 1 egg

• 2 TBSP of herbes de Provence

Directions

First began to cook the italin sausage links in a small pan (drain oil), and be sure to cut the meat into smaller pieces while cooking. Next mix the ricotta cheese, egg, and herb de provence in a small dish. Once the meat is done you can begin layering the lasagna, start with sauce on the bottom of 9×11 baking pan, then add a layer of already oven baked noodles, add a layer of the ricotta mixture, then add a layer of meat, add more sauce, sprinkle mozzarella cheese, and repeat this layering two more times. Place in oven and bake for 45-60 minutes until the top layer of mozzarella is golden brown.

 

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Rosemary Chicken

Posted on April 7, 2014 by stonecoldlissa

Rosemary Chicken by Vanessa Benavides
Videography and Production by Analissa Cantu

 

St. Mary’s University alumna Vanessa Benavides, Spring 2013, shows us how to cook a simple, yet elegant dinner of Rosemary Chicken. She also tells us why Rosemary Chicken is a convenient dish that can impress anyone, and why she loves to cook so much.

 

Rosemary Chicken – Serves 2 – 3 

  • 1 lb. of Chicken Breast
  • 5 Small Red Potatoes
  • 1 tsp. of Salt
  • 1 tsp. of Minced Garlic
  • 1 tsp. of Rubbed Sage
  • 1/4 tsp. of Coarse Ground Black Pepper
  • 2 tbsp. of Olive Oil

Directions:

First, defrost the chicken breast in a sink and wash all red potatoes. Preheat the oven to 425 degrees. Mix all of the powders together in a large bowl, then mix in the olive oil in the bowl. Then, slice the red potatoes in either chunks or slices, whichever you prefer.

Set the potatoes aside, and dip the defrosted chicken breasts in the bowl of spices and olive oil, make sure they are covered with all of the spices, then place them in a lined pan. After all of the chicken breasts are placed in pan, dip the potatoes in the bowl of spices and olive oil and place them around the chicken in the lined pan. With the oven preheated at 425 degrees, let the chicken and potatoes cook for 20 – 25 minutes.

While they are cooking, occasionally turn the potatoes around so that they do not burn. Then, voila! Take the chicken and potatoes out, let them cool, and serve. Make sure to check the chicken to see if it is cooked fully. If it looks like there is some red when you cut the chicken, make sure it’s not the spices bleeding into the chicken.

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