Spaghetti and Meatballs

Spaghetti and Meatballs by Bianca Pardo
Videography and Production by Breanne Pardo

Bianca Pardo, an English Communication Arts major, talks about when she first began to cook while she makes spaghetti and meatballs.


• A serving of spaghetti noodles
• 1 jar of spaghetti sauce
• 1 lb. ground beef
• 1 egg
• 2 Tbsp. water
• 1/2 cup oatmeal
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 pack of cream cheese


Begin making the Spaghetti and Meatballs by adding the pound of ground beef, egg, oatmeal, salt, pepper and water to a bowl. Then mix all these ingredients together. Next, role the ingredients into medium sized balls. Put them into a pot and cook till well done. It will probably take about 25-30 minutes until meatballs are well done. Then add water to a pot and add in the spaghetti noodles. Cook noodles until they soften. Next, warm up the spaghetti sauce in a saucepan and add the cream cheese.

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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.


Chicken Piccata

Chicken Piccata by Katie O’Kelley
Videography and Production by Austin W. Newton

Freshmen Biology major Katie O’Kelley uses her culinary skills to prepare a lemon-zested chicken piccata dish.  O’Kelley has been cooking for less than three years, but her mother prepared her for making this delight viral for you to enjoy.


  • 4 boneless/skinless chicken breast halves.
  • 1/3 cup all purpose flour
  • ½ teaspoon lemon zest (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon olive oil
  • ½ teaspoon paprika
  • ¼ cup lemon juice
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 can artichoke hearts (quartered)
  • ¼ cup drained capers


Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers in separate pan and simmer 1 minute to heat through.