Rosemary Chicken and Lemon Dressing

Posted on November 10, 2014 by abenavides17

This slideshow requires JavaScript.

Rosemary Chicken and Lemon Dressing by Daniel Lambert
Story and photos by Adriana Benavides

Living more than 1,300 miles away from home, this west coast native uses his mother’s recipes to remind him of home. For Daniel Lambert, St. Mary’s University junior criminology major, cooking is a way to make the distance not so daunting.

“I like anything that tastes good. I selected this recipe because it is something I like to eat and is healthy,” Lambert says. “My mom would make it for me when I was home so it reminds me of California.”

The junior was born in Hollywood, California. Lambert joined the Army ROTC program during his sophomore year and so far, his experience in Texas has been pleasant.

“I like St. Mary’s because it is such a small and friendly community. You can build a better relationship and interact better with a professor as opposed to a professor that teaches at a state school,” Lambert says.

Although, living on campus and being far from home has made it difficult for this chef to practice his cooking skills, the ROTC cadet takes any opportunity he can get to use his cooking skills.

“It’s difficult since there are no stoves in my dorm, but I like to make anything from an avocado dip to cheese grits. Cooking is a way to remind me of home and de-stress,” Lambert says.

Some advice the St. Mary’s student offers for his delicious rosemary chicken and lemon dressing salad is to have plenty of everything in case you want to make more.

“Cooking draws people together, so be sure to have plenty for unexpected guest,” he says.

Ingredients for Rosemary chicken:

  • 6 chicken breasts
  • 4 teaspoons of olive oil
  • 3 1/2 tablespoons of garlic powder
  • 4 lemons
  • 2 Rosemary
  • 1 teaspoon pepper
  • 1/2 teaspoon of salt

Ingredients for Lemon Dressing Salad:

  • 4 lemons
  • 3 tablespoons of olive oil
  • 1 garlic clove
  • 1/2 teaspoon of salt
  • 1 teaspoon pepper
  • 3 tomatoes
  • 1 bag of mixed greens (your choice)
  • 2 cucumbers

Directions:

Note: The chicken will need to be marinated a day prior to the actual cooking process in order to get the best results.

First, combine the 4 teaspoons of olive oil, 3 1/2 tablespoons of garlic powder, 4 lemons, 2 chopped up sticks of rosemary, 1 teaspoon pepper, 1/2 teaspoon of salt and 6 chicken breasts into a zip lock bag. Seal the bag and shake up the contents to mix well. Place in the fridge overnight. Next, turn on the stovetop to a medium heat setting. Then, remove the chicken from the zip lock bag and place it on a pan or skillet on the heat.While you are cooking the chicken, start preparing the salad with the greens you have from your Mixed Greens bag. According to your preferences, add any extra salad items for additional taste. Add the lemons, the olive oil, garlic clove, salt and pepper into a bowl and use for the salad. Use a garlic press to squeeze the garlic.

Makes 6 servings.

Filed under: Class Projects, Entrees, Recipes | Tagged: , , , , , | Leave a comment »

Thirst Quenching Watermelon Cake

Posted on October 30, 2014 by jessicavalles

This slideshow requires JavaScript.

 

 

Thirst Quenching Watermelon Cake by Beatriz Quesada
Story and photos by Jessica Valles

“I’m trying to stretch summer out as much as possible,” says St. Mary’s University alumna, Beatriz Quesada, about the recipe she chose. Quesada graduated May 2013 with a bachelor’s degree in exercise and sports science.

“I’ve always enjoyed the small community feeling and the Marianist values here at St. Mary’s,” says Quesada as she takes a watermelon half her size out of the refrigerator at the apartment she shares with her two younger brothers.

“But I also have always loved big cities!” says Quesada, who just moved back to San Antonio from New York City where she was attending the physical therapy program at New York University.

“New York was a little too much for me, but I think I’ll like Miami better.” She plans on getting her doctorate in physical therapy at Miami University.

Before New York, Quesada participated in a study abroad program in London and before that she studied at St. Mary’s sister school, Chaminade University in Honolulu in Hawaii.

“London was great, I ate a lot of tuna sandwiches!” jokes Quesada as she talks about how expensive it was to live in the city. However, she did not mind because tuna happens to be one of her favorite foods.

Quesada, who originally is from, Mexico City, enjoys spicy food. Though the recipe she shares is anything but spicy.

(Although, like all the cities Quesada has called home, this recipe is big and surprising.)

With an eventful weekend ahead of her and the summer soon ending, Quesada decided to enjoy one last summer favorite–watermelon.

“We’re celebrating my friend’s birthday this weekend, so I want to make her a special cake.”

Says Quesada as she starts nonchalantly carving a Three Tier Thirst Quenching Cake out of the melon like the recipe describes.

Ingredients

  • One large watermelon
  • An 8oz container of whipped cream
  • One 14oz bag of Bakers shredded coconut
  • One kiwi
  • A few black berries and raspberries

Directions

Make sure all the ingredients are cool so they are easier to work with, especially the watermelon, so everything sticks together nicely without being runny. Slice the top and bottom of the watermelon so that it has two flat sides, making one of the slices larger than the other. Start carving the remaining skin off of the melon slowly to leave as much melon intact as possible. Shape out a second tier by cutting from the topsides of the melon. Using the larger slice and cutting from the ends of the melon, cut out a third tier by inserting a glass into the left over melon. Carefully pull the cylinder out and place it on top of the second tier with toothpicks to make sure it stays in place. Pat dry the cake shaped melon with paper towels and cover it with whipped cream. Brown the coconut in the oven for fifteen minutes and coat the whipped cream with it. Decorate the sides and top of the cake with slices of kiwi and berries. Makes fifteen slices.

Filed under: Appetizers, Class Projects, Recipes | Tagged: , , , , , | Leave a comment »

Meat and Cheese Lasagna

Posted on October 20, 2014 by bpardo1

This slideshow requires JavaScript.

Meat and Cheese Lasagna by Anhalie Farias
Story and Photos by Bianca Pardo

Anhalie Farias cooks with heart.

Farias, a junior and music education major at St. Mary’s University, has many ambitions.

She plays the violin and enjoys listening to music from her favorite composers-Arcangelo Corelli and Antonio Vivaldi.

Farias is a recent transfer student from Texas A&M University-Kingsville.

She enjoys attending St. Mary’s because she gets to spend time with her sister, Nathalie.

Farias also likes the atmosphere at St. Mary’s.

“Classes are smaller than other public schools, campus is quite, calm and relaxing,” she says.

Besides being a music education major, Farias plans to double major in Spanish with a minor in Portuguese.

One of her goals is to attend culinary school after college.

Farias hopes to open a restaurant in her hometown in Pharr, Texas.

If she could pick one meat when cooking, it would be chicken, she says.

“The perfect plate for me would be roasted lemon pepper chicken, with mashed potatoes, and poblano sauce spaghetti, she says.

She likes cooking Mexican and Chinese food and also enjoys baking. Her favorite pastry is a strawberry-filled roll with cream cheese frosting.

Farias enjoys cooking because it reminds her of being home and likes to cook for others after they have had a busy day.

It gives them time to rest.

Farias chose to make meat and cheese lasagna for her dish.

She says making lasagna reminds her of helping her mother prepare the dish for the family.

She takes pride and joy when making this dish for her sister and others.

She believes that the dish brings comfort to those who are far away from home and are not able to enjoy home made food.

She advises people that when making meat and cheese lasagna, not to over boil the pasta because it can break when spreading it in the pan or overcook once it is in the oven.

Meat and Cheese Lasagna ingredients

  • 9 oz. Box of lasagna pasta
  • 24 oz. can of Prego meat flavor spaghetti sauce
  • 1 lb. of ground beef
  • salt (as needed)
  • pepper (as needed)
  • half of an onion
  • 2 garlic cloves
  • 1 lb of mozzarella and Monterey cheese
  • 1 tsp of butter


Directions

Boil Pasta in a large boiling pan on a medium heat for about 10-12 minutes until the pasta is nearly completely cooked. Once it is done, drain water from it and set it aside.

In a medium saucepan, cook the ground beef and season it with salt and pepper as desired. While it is being cooked, add the two garlic cloves and half an onion.

In another medium saucepan lightly heat the sauce.

Preheat oven at 350 degrees Fahrenheit. Once the sauce is heated and meat is cooked in a 13X9 baking pan, spread butter in the bottom of the pan so the pasta will not stick. After the butter has been spread, place the pasta next to each other in the pan. On top of the pasta, spread enough sauce, on top of the sauce add a layer of Monterey and mozzarella cheese then, on the top of the cheese, add the meat. Repeat the step until reaching the top of the pan, finishing it with as much cheese as desired.

Bake the lasagna for about 10 to15 minutes until the pasta has finished cooking and the cheese has been melted. Turn off the oven and let it settle for about five minutes. Remove from the oven and cut in 12 squares and serve. This makes 12 servings.

Filed under: Class Projects, Entrees, Recipes | Tagged: , , , , , | 1 Comment »

Vanilla Cake Pops

Posted on October 10, 2014 by mkafie

This slideshow requires JavaScript.

Vanilla Cake Pops by Cindy Kafie
Story and Photos by Michelle Kafie

Cindy Kafie, a junior Marketing major at St. Mary’s University, hopes one day to attend culinary school and eventually own a cupcake shop in Honduras, her native country. She has a passion for baking; her mother and grandmother have taught her their secrets and techniques. The kitchen was her playground growing up and it shows in every dish she prepares.

Kafie came to St. Mary’s because she liked the mission and fell in love with the community. She loves to eat seafood, and her favorite is fried calamari. She also enjoys Asian food and, in particular, Thai dishes. She loves cooking and baking. Her favorite dishes to prepare are shrimp fettuccine alfredo and rice casseroles. She loves preparing red velvet cookies, any kind of cupcake, and apple cobbler.

One recipe she likes to make is cake pops because she loves the flavor and knows that everyone enjoys eating them. They are fun to make, even though they take a long time. When making these, she advises going through the steps carefully because the cake pops can easily fall off the stick.

Another tip is to avoid coating the cake pops immediately after removing them from the refrigerator to prevent them from cracking. “Cake pops aren’t the easiest dessert to prepare, but once you take the first bite, it will all be worth it,” Kafie says.

Ingredients
• ½ c. water
• 1 1/4 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 stick unsalted butter
• 1 c. sugar
• 2 large eggs
• 1/2 c. milk
• 1 tsp. vanilla extract
• 2 bags of chocolate coating melts

Directions

Preheat oven to 375F. Grease and line an 8-inch square cake pan. In a large bowl, sift flour, baking powder, baking soda and salt. Mix well. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended. With the mixer on low, slowly add half the flour mixture. Add the milk and vanilla extract. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Bake cake for 18 to 20 minutes. Let cake cool in pan for 15 minutes. Break the cooled cake into a few big trunks by hand until it turns into crumbs. Add frosting gradually into the cake crumbs and blend until the mixture becomes dough. Use a small cookie scoop, roll dough into evenly sized balls and place them on the prepared cookie sheets. Refrigerate for 30 minutes. Melt chocolate melts in the oven. Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat with the remaining cake pops. Refrigerate again for an hour. Remove cake pops from the refrigerator. Melt chocolate melts again in the stove. Dip each cake pop in the chocolate and gently tap off excess. Place onto a piece of wax paper.
Makes 20-25 cake pops.

Filed under: Class Projects, Desserts, Recipes | Tagged: , , , , , , | Leave a comment »

Peanut Butter Blossoms Cookies

Posted on September 30, 2014 by juliapullin

This slideshow requires JavaScript.

Delicious Peanut Butter Blossoms by Yesenia Robles
Story and Photos by Julia Pullin

The warm kitchen fills with a chocolate-kissed smell as cooling cookies rest on a plate.  For Yesenia Robles, a sophomore Criminal Justice major at St. Mary’s University, this setting is a familiar one.

“I love to cook.  It’s something I learned from my grandma when I was younger and cooking reminds me of her,” she says, pressing her thumb into the caramel colored cookie, forming a crater for a chocolate kiss to rest inside.

Robles came to St. Mary’s intending to go to law school, maybe graduate school, and plans to become a lawyer when she graduates, with a possibility of joining the FBI.

“I liked the family and community environment on this small campus,” Robles says, “I also like that we’re based on service and that there’s always someone around to help you.”

Her favorite recipe, Peanut Butter Blossoms, holds a special connection for her, her family and friends. “I used to make these cookies with my mom.  My best friend loves them and I make them for his birthday all the time instead of a cake,” Robles reflects.  With a laugh, she takes a picture of the finished cookies, saying “He left me to go to A&M University this year so I’m showing him what he’s missing.”

Robles also likes to ear spaghetti, mashed potatoes, green beans, and chalupas.  She cooks all the time for her friends and family, whether it is cookies, cakes, or meals.

“What’s funny is that I really don’t like sweet things,” she states “but it’s a lot of fun seeing people’s faces when they eat something I made. It’s a feeling of satisfaction.”

The forming crowd of hungry university students, enticed by the delicious smell in the kitchen, agreed as they eagerly volunteered to try the cookies.  Their happy faces as they devoured the cookies were enough affirmation.

Make your own Peanut Butter Blossoms cookies!

Ingredients:

  • 48 Hershey Kisses brand milk chocolates
  • ½ cup shortening
  • ¾ cup peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Directions

First, heat the oven to 375 degrees Fahrenheit and remove the wrappers from the chocolates. Next, beat the shortening and peanut butter in a large bowl until they are well blended. Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy.  Add the egg, vanilla, and milk. Stir together flour, baking soda and salt; gradually beat into the peanut butter mixture. Next, shape dough into 1-inch balls. Place them on an ungreased cookie sheet and press your thumb in the center of the cookie, creating a bowl.  Then you bake them for 8-10 minute or until the cookies are lightly browned.  Immediately press a chocolate in the center of each cookie (the cookie will crack around the edges). Remove them from the cookie sheet and let them cool completely.

This recipe makes about 25 cookies.

Enjoy!

Filed under: Class Projects, Desserts, Recipes | Tagged: , , , , , , , | Leave a comment »

Apple Crumble & Vanilla Ice Cream

Posted on September 18, 2014 by abcd

This slideshow requires JavaScript.

Apple Crumble & Vanilla Ice Cream by Amy Salgado
Story and Photos by Sara E. Flores

Amy Salgado, sophomore software engineering major, loves to bake in her spare time and uses baking as a stress-reliever. She is not a fan of cooking but would rather bake because she says it is less pressure and she has a sweet tooth.

“I love to bake because it calms me, it’s one of the main ways that I bond with my little sister. I always take study breaks and bake random things at random times. It always helps that there’s a delicious outcome at the end,” Salgado says.

Born and raised in Houston, Salgado has been exposed to many culturally-diverse types of food, not only because of the demographics, but also because her father is a professional chef.

“My dad makes the best food ever; he is so patient and delicate with his recipes. The outcome of his cooking is always right on point. My dad never reveals his secrets, but I always get to be his taste tester in the kitchen,” Salgado says.

Because of her Hispanic background, Salgado is used to throwing in a lot of spices and extracts to give her dishes a flavorful taste. Barbecue is Salgado’s absolute favorite type of food, but it never beats her favorite dessert­–apple crumble with vanilla ice cream.

“I chose to do this recipe because it’s easy, breezy, apple crumble. It’s easy to make and it’s delicious. I like to bake things that aren’t time consuming because then they become stressful. It’s a quick fix for a sweet tooth,” Salgado says.

Apple crumble is Salgado’s favorite dessert at any time of the day and any time of the year. She’s always more excited to eat it than bake it.

Ingredients

• 2 Apples

• 1/4 cup olive or canola oil

• 1 stick (8 tablespoons) unsalted cold butter, melted

• 8 tablespoons light brown sugar

• 1 teaspoon ground cinnamon

• 1/2 cup granola

• 2 scoops of Vanilla ice cream

• Prepared caramel sauce, heated, optional

Directions

Heat the grill to medium. Then, place apples in a medium bowl and toss with the oil. Next, Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned. Remove from the grill and allow to cool briefly. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter. In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola. Next, place 2 large scoop of ice cream into a bowl and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using. This process will give you one serving.

Filed under: Class Projects, Desserts, Recipes | Tagged: , , , , , | Leave a comment »

White Cheese Enchiladas with Mexican Rice

Posted on August 30, 2014 by snavarro1

This slideshow requires JavaScript.

White Cheese Enchiladas with Mexican Rice by Daniel Montañez
Story and Photos by Steven Navarro

It’s not too common that a male undergraduate would know how to cook a full-fledged meal, but Daniel Montañez is an expert at making White Cheese Enchiladas so authentic that any abuelita in San Antonio would give the nod of approval.

Montañez, a senior Business Management major at St. Mary’s University, says he enjoys cooking but admits it’s hard to find time to cook a wholesome meal as a full-time student with two jobs. “I’ll usually just pick up Chik-Fil-A from the UC because of my schedule,” Montañez says, “but I would much rather eat a home-cooked meal.”

One of Montañez’s career plans is to attend a seminary upon graduating from St. Mary’s. This desire to learn more about his faith isn’t something he’s postponing until after graduation. Montañez is involved with faith-based activities and groups on campus. “Besides my classes, I love to join in on the things happening here on campus, like Bible studies and other clubs” he says. “I really like St. Mary’s because there is so much to get involved with.”

“A downfall,” he admits, is that this “leaves even less time for making hearty meals.”

Every now and then, when tests and essays are not due, Montañez will have some free time for himself. This is a miracle of sorts for the busy Business Management major, one he always plans to use for grubbing on anything but fast food. “If I have a free evening, I know I’m going to eat good,” Montañez says. “I grew up on my mom’s Mexican food, so that’s what I automatically go for when cooking.” Montañez admits he didn’t begin to learn how to cook until he started college. “I never started learning how to cook because I would always come home and there’d be food on the table. But now, I’ve got to fend for myself most of the time.”

One of Montañez’s go-to dishes is enchiladas with rice. “It’s one of those dishes I grew up on,” he says. “You’ve got to make sure the cheese is good,” Montañez warns, “because if not, it doesn’t matter how anything else tastes.”

Ingredients:

White Cheese Enchiladas

  • 10 corn tortillas
  • 10 oz. Cacique QuesoFresco cheese
  • 8 oz. Mozzarella cheese
  • ½ cup of Olive Oil
  • 1 medium white onion
  • 1 can of Chile con carne

Rice

  • 1 cup of rice
  • 2 T. of oil
  • ¼ of a medium onion
  • ¼ medium bell pepper
  • ¼ cup of tomato sauce
  • 2 cloves chopped garlic
  • salt to taste
  • Ground Pepper to taste

Directions:

Rice

  1. In a medium pan, heat oil over medium heat. Add rice and cook until it turns golden brown.
  2. Add garlic, onions, bell pepper and sauté for about one minute.
  3. Add broth and tomato sauce. Stir and bring to a boil for 5 minutes. Do not stir after this or rice will turn mushy.
  4. After 5 minutes, turn the heat to medium-low and cover. Simmer for 20 minutes.

Yield: Serves 6-8 (can serve with side dish of beans)

Enchiladas

  1. Preparation: Wash ingredients, dice vegetables and prepare measurements.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Crumble the QuesoFresco cheese and shred the mozzarella cheese. Dice the onion and mix all 3 ingredients. Set aside.
  4. In a large frying pan at medium-high heat, add 3 T of olive oil. Place tortilla in the pan. Cook for about 5 seconds on each side. Remove from pan and place the tortillas on a plate (place a paper towel on plate to soak extra oil) and repeat the process.
  5. Take a tortillas and fill it with 2 t of cheese/onion mixture. Roll up the tortillas and place it in a casserole pan. Continue until all tortillas are filled and rolled. Add the can of chile con carne to the top of the tortillas in the casserole pan. Cover all enchiladas with grated cheese.
  6. Put the casserole in the oven for 10 minutes or until cheese melts. Yield: Serves 4

Filed under: Class Projects, Entrees, Recipes | Tagged: , , , , , , , , | Leave a comment »

Reese’s Peanut Butter Chocolate Pie

Posted on August 20, 2014 by brpard228

This slideshow requires JavaScript.

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.

Filed under: Class Projects, Desserts, Recipes | Tagged: , , , , , | Leave a comment »

Tres Leches Cake

Posted on August 10, 2014 by jenaviea

This slideshow requires JavaScript.

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.

Filed under: Class Projects, Desserts, Recipes | Tagged: , , , , , | Leave a comment »

Remastering a Classic with Love

Posted on July 20, 2014 by pcruzii

This slideshow requires JavaScript.

Spaghetti and Meatballs by Kathleen Benavides
Story and Photos by Pablo Cruz Jr.

Many people enjoy Italian food for the taste and the love that goes behind every dish, this is the same love Kathleen Benavides puts into her spaghetti and meatballs.

Spaghetti and meatballs, with its perfect combination of harmonious flavors from simple ingredients, is a favorite for Kathleen, a Computer Information Systems graduate and St. Mary’s University Alumna.

Benavides graduated in May of 2013 and enjoyed her years at St. Mary’s, calling it, “home away from home.” Her major allowed her to learn plenty in the field of technology but cooking has always been a part of her life, even in college. While Kathleen doesn’t consider herself a top-tier chef, her dishes have earned the approval of second servings from friends and family.

Her Mexican heritage influenced her choices of favorite dishes like late night tacos, good morning migas, and family dinner enchiladas. However, she found a love for one Italian dish. “Growing up I would always see spaghetti and meatballs in my favorite cartoons as the main dish served for dinner. I always had the desire to learn how to make it. So I did my research and accepted the challenge,” she recalls.  When preparing this dish, Benavides advises, “ Truth be told, anyone can make it, you just need a little love. That’s the secret.”, she concludes.

Ingredients

Fresh Tomato Sauce

  • 10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
  • 4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
  • 3 cloves garlic, finely chopped or blended.
  • Pinch crushed red pepper
  • 1/2 medium onion, finely chopped or blended.
  • Kosher salt
  • Freshly chopped parsley leaves

Meatballs

  • 2 tablespoons, plus 1 cup pure olive oil or vegetable oil
  • 4 cloves garlic, finely chopped
  • 2 large eggs
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 3/4 lb ground chuck
  • 1/4 to 1/2 cup dried breadcrumbs.

Barilla Spaghetti Noodles (Store Bought)

Directions

Tomato Sauce Directions

Cut the bottom of each tomato in a cross form with a sharp knife (do not cut too deep). Then, place tomatoes onto a baking pan and roast for about 2 hours. Remove tomatoes and let them cool. Then peel and blend tomatoes.Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.Add 2 cups of water to pan. Add tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired.

Meatballs Directions

Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1½ minutes. Remove from heat and let cool slightly.Whisk together the eggs, 3 tablespoons cold water, sautéed garlic, parsley, cheese and salt and pepper in a large bowl until combined. Add the chuck and gently mix together until combined. Begin adding bread crumbs a few tablespoons at a time until the mixture just holds together.
Form the meat into 1½-inch balls. Heat the remaining 1 cup of oil in a large sauté pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.

Noodles Directions

Fill a medium sized pot with cold water. Place it on the stove on high heat. Bring to a boil.
Reduce water to a simmer. Place the spaghetti into the hot water, making sure the spaghetti is completely covered with water. You may need to break the spaghetti in half.Allow to cook for 10-15 minutes. Spaghetti should be completely soft when finished. Test a strand of pasta to make sure it is finished before turning off the stove. If the center is still hard, allow to cook for an additional 5-10 minutes.Remove pot from heat. Drain the pasta using a colander, then transfer pasta to a plate. Serve immediately.If spaghetti is dry, drizzle with olive oil or butter.

Filed under: Appetizers, Class Projects, Recipes | Tagged: , , | Leave a comment »

« Previous Page — Next Page »