This E-Portfolio is for my summer internship through St. Mary’s University. For my internship, I worked at Tejas Premier Building Contractors as a marketing intern. Shown above are several projects I worked on at Tejas Premier which range from scholarship applications, invitations, and marketing for the company listing our capabilities. Also included are my assignments for my internship such as Progress Reports 1, 2 and 3, as well as an updated resume.
Chicken and Broccoli Stuffed Pasta Shells
Joey Acevedo, is an aspiring coffee shop owner who hopes to attend St. Mary’s University for his bachelor’s degree in business management.
During the week, he found himself wanting a home-cooked meal rather than a smoke-cooked meal.
This dish means a lot to Acevedo because “of the love my girlfriend put into the dish and how much of that love seeped into it.”
“She thinks I’m helpless in the kitchen but she’s about to eat her words,” Acevedo says smugly.
“This dish definitely takes a few tries to get right,” he says as he stirred the concoction of chicken, broccoli and Alfredo sauce together.
A few tips he gave was to put extra Alfredo sauce onto the pan to prevent the shells from sticking on to the pan.
He also advises anyone trying this recipe to “not forget the garlic bread!” One thing is for sure, the garlic bread and the dish is one that is going to be memorable for anyone who tries it.
- 2 cups of shredded chicken
- 1 (12 oz.) bag of broccoli florets
- 1 box of (12 oz.) of jumbo pasta shells
- 1 (16 oz.) jar of Alfredo Sauce
- ½ cup of grated parmesan cheese
- 1 cup of mozzarella cheese
- Salt and pepper to taste
Cook pasta shells so that they are al dente. Drain the water from the shells and let them cool. Next, cook and shred the chicken and add to a large bowl. Add salt and pepper and other seasonings to taste. Steam the broccoli florets, drain them and then chop them up and add them to the bowl of shredded chicken. Toss the ingredients together and add 1 cup of Alfredo sauce to the mix. Prepare a greased baking pan and add about 1 spoonful of Alfredo sauce to the bottom of the pan to prevent dry or stuck on pasta shells. Arrange the shells onto the pan where they do not overlap. Add a tablespoon full of the shredded chicken, broccoli and Alfredo sauce mixture into each pasta shell.Pour the remaining Alfredo Sauce on top of the shells along with the mozzarella and parmesan cheese.Bake at 350 degrees Fahrenheit for 25 minutes.
Makes 8 servings.
The Women’s Law Association at St. Mary’s University hosts a silent auction benefiting teenage girls under the Pearl Foundation. Proceeds go to teaching girls in foster care how to be an independent woman.
This is a podcast which discusses the local news, sports and the weather for the San Antonio area.
St. Mary’s University’s English Honor Society, Sigma Tao Delta hosted Poetry and the Engaged Citizen Thursday night on November 2, in honor of Dia De Los Muertos. Current students and alumni of St. Mary’s University were invited to read poetry during this time of reflection in honoring our loved ones who have passed away.
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.
- 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
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!