Virtual

Phoenix
Family Day

Join us online for events, games, and activities for the whole Phoenix family on October 17, 2020.

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Try out these favorite recipes submitted by Florida Poly empolyees, students, and the University community. 

 

Florida Poly Recipes

Submitted by: Sherri Pavlik, Executive Assistant, Office of the General Counsel

Recipe Orgin: Utica, New York

Story Behind the Recipe: I lived in the Utica NY area for seven years.

Ingredients:

  • 1 lb. chicken breast
  • 1 lb. rigatoni, cooked and drained
  • 1 stick of butter
  • 1 Tbs. garlic to taste
  • 1 Tbs. basil to taste
  • 1 Tbs. oregano to taste
  • 1 16 oz. jar of sliced and marinated red peppers
  • 1 16 oz jar of sliced pepperoncini/banana peppers
  • 1 can large pitted black olives
  • 1 pint heavy cream
  • 1 cup shredded parmesan cheese
  • 1 and ¼ cup marinara sauce

Directions:

  1. Poach chicken in boiling water until cooked thoroughly, then cube/shred chicken and transfer to a large stock pot
  2. Turn heat to medium high, add stick of butter and sauté chicken until butter is melted and simmering
  3. Add garlic, basil and oregano, stir and sauté for a few minutes
  4. Add red peppers (complete with the marinated/oil from the jar)
  5. Add pepperoncini/banana peppers
    -If you’d like a spicier dish, add ½ of the juice
  6. Add cream, parmesan cheese and marinara sauce, stir
  7. Add pasta, stir until past is coated/combined

Submitted by: Ramnik Bharath, Student

Recipe Orgin: India

Story Behind the Recipe: Growing up my dad used to always make this recipe for me and my family, it was passed down as a family recipe, even if it commonly popular today because my father added his own touch to the recipe whenever he would make chicken curry.

Ingredients:

  • Bay Leaf
  • Cloves
  • Garam Masala
  • Tumeric
  • Garlic
  • Ginger
  • Green Chili Pepper
  • Salt
  • Coriander seeds
  • Cumin seeds
  • Red chili powder
  • Olive oil
  • Chicken breasts
  • Plain white yogurt (optional)
  • Lemon
  • Curry ground paste

Directions:

  1. Slice the onions vertically.
  2. Cut the tomatoes diced.
  3. Place them in a larger pot with a heavy bottom with vegetable oil.
  4. Have the spices like coriander seeds, cumin seeds, garlic, ginger, onions, red chili powder, cloves, garam masala, green chili pepper, tumeric and vegetables fry in olive oil.
  5. Place chicken breasts inside with the seasoning and add the saute with the curry ground sauce and seasoning, use a generous amount of salt and place bay leaves on top of chicken.
  6. Add desired amount of plain white yogurt to help balance out spices or don't if you prefer it spicy.
  7. Mix in lemon juice, water, and then cover and cook on low to medium heat until the chicken is tender.
  8. Finalize with coriander leaves on top of the chicken and serve. 

Submitted by: Candis Tate, Project Manager, Technology Services

Recipe Orgin: A Candis Tate creation 

Story Behind the Recipe: This recipe won me two awards at the 2020 Florida Poly South | FIPR Chili Cook-off! I originally created this recipe as an easy and quick way to get both my toddler and my husband to eat more protein and vegetables. They always ask for more. 

Ingredients:

  • One 14.5oz can Fire Roasted Diced Tomatoes
  • One 14.5oz can tomato sauce
  • 2 lbs ground meat (e.g. I usually use 1lb sirloin + 1 lb pork)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 2 carrots (diced)
  • 1 sweet onion (diced)
  • ½ c frozen corn
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 2 tsp cumin
  • 2 tbsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ c fruit jam (e.g. I usually use ~ ¼ c jalapeno pineapple jam + ~ ¼ c apricot jam)

Directions: 

  1. Brown the meat and add salt and pepper to taste.
  2. Meanwhile, add the remaining ingredients (EXCEPT the jam) to a pressure cooker/Instant Pot and mix well.
  3. Once browned, add the meat (strained) to the pressure cooker.
  4. Set to cook for 30 minutes.
  5. Once done, stir in the jam and add additional salt and pepper as needed.

Submitted by: John Privitere, Student

Recipe Orgin: Tampa, Florida

Story Behind the Recipe: Our love of coffee and chocolate turned into a cooke. 

Ingredients:

  • 1 cup butter
  • 2 cups flower
  • 2 teaspoons of vanilla extract
  • 1/4 teaspoon of salt
  • 1 1/2 cup mini chocolate chips
  • 1/4 cup instant espresso dry
  • 1/2 cup confectionary sugar + extra for rolling

Directions:

  1. Pre heat over to 325 
    cream butter, confectionary sugar, vanilla, and salt together
  2. Add flower 1/2 cup at a time until all mixed 
    add chocolate chips and espresso
  3. Blend
  4. Scoop batter into teaspoon size rolled ball
  5. Bake 18-20 minutes. While still warm roll in extra confectionary sugar once cool roll again in extra confectionary sugar
  6. Enjoy mocha java chip cookie 

Submitted by: Gus Lipkin, Student

Story Behind the Recipe: I wanted to make really good french toast. I usually eyeball everything and so this recipe isn't an exact science. Depending on the bread you use, the amount of egg and pancake batter will vary a lot.

Ingredients:

  • 12 eggs
  • 1 cup pancake mix
  • 2/3 cup water
  • 24 pieces of brioche bread, medium sliced

Directions:

  1. Preheat pan to a high temperature
  2. Mix pancake mix, eggs, and water in large mixing bowl to create french toast batter
  3. Lower heat on pan to medium-low
  4. Coat pan with butter or non-stick cooking spray
  5. Stir french toast batter
  6. Place bread face down in batter, remove and flip, place other side of bread in batter, lift and allow excess batter to fall off the bread
  7. Cook french toast in pan on one side until the edges start getting crispy, flip and cook the other side the same way. When properly cooked, the french toast should be golden brown in color
  8. Repeat steps 4-7 for the rest of the loaf.

Submitted by: Kris Wharton, Director of Office of the President and Board Operations

Story Behind the Recipe: This is a comfort casserole my mom always made when I was growing up. It's a family favorite we still make to this day!

Ingredients:

  • 3-3 1/2 lb boneless, skinless chicken breast, cooked
  • 1 can Cream of Chicken soup
  • 1 1/2 C mayonnaise
  • 2 C celery
  • 2 C cooked rice
  • 2 Tbs lemon juice
  • 1 Tbs grated onion
  • 1 tsp salt
  • 1 small can of chopped water chestnuts (in Asian section of grocery store)
  • 1 bag Pepperidge Farm stuffing mix
  • Slivered almonds (optional)

Directions:

  1. Mix all ingredients together except for the stuffing mix and almonds.
  2. Place in 13x9 casserole dish.
  3. Top with stuffing mix (and almonds if using). Cover with foil.
  4. Bake at 375 for 30 min.
  5. Take foil off and bake for another 5 minutes or until stuffing is golden brown.

Submitted by: Zaira Medina, Administrative Assistant III
Academic Affairs

Story Behind the Recipe: This was the go to snack during school recess and its an easy recipe. 

Ingredients:

  • Empanada Disc (Dough)
  • Pizza Sauce
  • Mozzarella Cheese
  • Pan and Oil
  • Fork 

Directions:

  1. Layout the disc.
  2. Add pizza sauce.
  3. Add mozzarella cheese.
  4. With the fork press along the edges to close the disc.
  5. Prepare your pan with oil and put on medium heat on stove.
    Once oil is hot put in empanada, once that side is golden brown, turn over to cook the other side.
  6. When both sides are golden brown the empanada is ready.
  7. Set aside on a paper towel. Enjoy!

Submitted by: Paul Carey, Assistant Director, Residential Life and Student Experience

Story Behind the Recipe: This is my great-grandmother’s famous Pumpkin Chocolate Chip Cookie recipe, which has been in my family for over 50 years. When I was in college my mom would always send me a batch of these amazing cookies during midterms to help me push through the remaining weeks and months of the semester. Also, eat them cold. You won’t regret it! 

Ingredients:

  • 1 cup canned pumpkin
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips

Directions:

  1. Combine pumpkin, sugar, vegetable oil, and egg.
  2. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
  3. Dissolve the baking soda with the milk and stir in pumpkin mixture.
  4. Add flour mixture to pumpkin mixture and mix well.
  5. Add vanilla, chocolate chips, gently stir.
  6. Drop by spoonful of batter on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown.
 

Submitted by:  Kris Wharton, Director of Office of the President and Board Operations

Ingredients:

  • 16 oz sour cream
  • 1 packet Ranch dip mix
  • 1 bag sharp shredded
  • Cheddar cheese
  • Bacon bits

Directions: Mix ingredients together and serve with your favorite chips!