COVID 19 UPDATE: D-Hall dining (2nd floor, Chick-fil-A, Java City) is now Takeaway only; and in compliance with VDH orders, only 10 people are allowed inside at one time.
Thank you for your patience.

Kale Slaw

By Culinarian Matt Fredericks

Did you know the darker the leafy green, the more nutritious it is? This slaw will give you a hearty helping of nutrients like vitamin A, C, and folate!

Ingredients:  (Serves 4-6 People)

  • 2 cups Apple Cider
  • ¼ cup Honey
  • 1 tsp.Celery Salt
  • ½ tsp.Pepper
  • 2.5 lb.Fresh Cabbage, shredded
  • 1 lb.Fresh Red Onion, trimmed, minced
  • 1 cup Extra Virgin Olive Oil
  • 1 lb.Fresh Kale, stems removed, chopped
  • 1 oz.Lite Italian Salad Dressing
  • 1 oz.Kosher Salt



Directions:

  1. Mix ingredients together.
  2. Cover and Chill






Pan Seared Airline Chicken Breast

By Culinarian Matt Acamapora

Chicken is a great source of lean protein and can be easily flavored for any dish. Using fresh herbs and spices, like thyme and rosemary, is a great way to cut down on sodium in your cooking.

Ingredients: (Serves 4-6 People)

  • 4 ea.Airline Chicken Breasts
  • 1 tbsp.Olive Oil
  • 1 tbsp.Butter
  • 1 tbsp.Fresh Rosemary
  • 1 tbsp.Fresh Thyme
  • To taste Salt and Pepper




Directions:

  1. Heat 1 tbsp. of olive oil in a skillet over medium-high heat.
  2. Add chicken breasts to the skillet, skin side down. Cook until bottom of breast is browned, 6 to 7 minutes.
  3. Flip chicken breasts, reduce heat to medium, and cook until no longer pink on the inside and internal temperature reaches 165 degrees Fahrenheit, 7 to 10 minutes.
  4. Add 1 tbsp. of butter, rosemary, and thyme to the skillet. Baste chicken with the mixture.








Smoky Chipotle Mac and Cheese

By Culinarian Matt Fredericks

Did you know chipotle is a seasoning derived from a smoke-dried ripe jalapeno pepper? It dates back to the Aztecs who smoked peppers as a means of food preservation and is used primarily in Mexican-inspired cuisines.

Ingredients:  (Serves 4-6 People)

  • 1 tbsp. Bread Crumbs
  • 1 tbsp.Parmesan Cheese
  • 1 tbsp.Olive Oil
  • ¼ tsp.Paprika
  • 1 tbsp.Margarine
  • 1 tbsp.Flour
  • 1 tbsp Chipotle Flavor Concentrate
  • ¼ tsp. Mustard Spice
  • ¼ tsp.Salt
  • 1 cup Milk
  • ¼ cup Heavy Cream
  • ¼ cup and 2 tbsp.Shredded Cheddar Cheese
  • 2 cup Elbow Macaroni, cooked




Directions:

  1. Preheat oven to 300 degrees Fahrenheit
  2. Combine bread crumbs, parmesan cheese, and paprika
  3. In a pot over medium heat, melt margarine. Add flour and whisk until well blended. Continue to cook for 4 minutes, stirring often. Do not brown.
  4. Stir in flavor concentrate, mustard, and salt.
  5. Add milk and cream. Whisk until well blended. Continue to cook, whisking constantly, until mixture thickens and boils. Remove from heat.
  6. Add cheddar cheese. Whisk until cheese is melted.
  7. Gently fold in pasta. Move to baking dish. Top with bread crumb mixture.
  8. Bake until golden brown and bubbly, about 45 minutes.







Hearty Chicken Gumbo
By Culinarian Adrian Taylor

Gumbo is the official state cuisine of Louisiana and blends culinary practices of a diverse mix of cultures, such as French, African, Native American, and Spanish. It is reflective of the cultural backgrounds of those who began inhabiting southern Louisiana in the 18th century. 

Ingredients:  (Serves 4-6 People)

  • 1 tbsp. Vegetable Oil
  • 2 slices Bacon, diced
  • 3 tbsp. Yellow Onion, diced
  • 3 tbsp.Celery, diced
  • 3 tbsp.Green Pepper, diced
  • ½ tbsp.Garlic, minced
  • 2.5 tbsp.Flour
  • 1.5 tbsp.Chicken Base
  • 2 ⅓ cups Water
  • ½ cup Diced Tomato, canned
  • 3 tbsp.Chicken, diced
  • 3 tbsp.Smoked Sausage, diced
  • 1 tsp.Gumbo Spice Powder
  • 1 tsp.Worcestershire Sauce
  • ½ tsp.Tabasco Sauce
  • ⅛ tsp Pepper
  • 2 pinches Salt
  • 2 pinches Dried Thyme
  • ⅓ ea.Dried Bay Leaf
  • ¼ cup Okra, frozen
  • ½ cup White Rice, cooked, chilled
  • 2 tsp.Chopped Parsley

 

Directions:

  1. In a pot over medium-high heat, heat vegetable oil. Add bacon and sauté until lightly browned, 3-5 minutes.
  2. Add onion, celery, green pepper, and garlic. Sauté Until onion is translucent, 3-5 minutes
  3. Reduce heat to medium and add flour. Whisk until well blended. Continue to cook, whisking often, until medium brown, 10-12 minutes. Stir in base.
  4. Add water and tomato. Whisk until well blended. Continue to cook, whisking constantly, until mixture thickens and boil. Add remaining ingredients, except okra, white rice, and parsley. Return to boil, then reduce heat. Simmer for 15 minutes.
  5. Add frozen okra. Return to a boil. Reduce heat and simmer until okra is tender, 3-4 minutes. Discard bay leaf.
  6. Stir in rice and parsley, cook until heated through.




Pulled Pork

By Culinarian Matt Fredericks

Did you know there are four regional BBQ styles in the US? This includes Memphis, Carolina, Kansas City, and Texas BBQ.

Ingredients:  (Serves 4-6 People)

Pulled Pork

  • 1 tbsp.BBQ Spice Mix
  • 2.5 lbs.Pork Shoulder

BBQ Spice Mix

  • 1 tbsp.Kosher Salt
  • ¾ tsp.Sugar
  • 1 tsp.Paprika
  • 1 tsp.Dark Chili Powder
  • ½ tsp.Garlic Powder
  • ½ tsp.Black Pepper
  • ½ tsp.Cayenne Pepper

 

Directions:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Mix all BBQ Spice Mix ingredients and season pork on all sides
  3. Place seasoned pork in shallow roasting pan.
  4. Bake until pork is fork-tender, 3-3.5 hours.
  5. Let pork rest in covered pan, 20 minutes
  6. Cut pork into 1 ½ inch pieces, then pull pork into shreds with 2 forks.









Southwest Beef Nachos

By Culinarian Dan Fulk

Nachos originated in Piedras Negras, Mexico, just over the border from Eagle Pass, Texas in the early 1940’s. Record has it that wives of soldiers at Fort Duncan were on a shopping trip in Piedras Negras and stopped at a restaurant, but it had closed. Ignacio Anaya, the chef, put together this simple dish with remaining ingredients in the restaurant and called it “Nachos Especiales”. Nacho popularity led to many variations, such as this recipe!

Ingredients:  (Serves 4-6 People)

  • ¼ tsp.Vegetable Oil
  • ½ lb.Angus Beef Brisket
  • 2 pinches Salt
  • 2 pinches Black Pepper
  • 1 tbsp.Yellow Onion
  • 1 tsp. Fresh Garlic, minced
  • ¼ c. + 1 tsp.Water
  • ⅛ tsp.Ground Cumin
  • ⅛ tsp.Dark Chili Powder
  • 2 pinches Beef Base
  • ½ tsp.Lime Juice
  • ¼ tsp.Fresh Cilantro



Directions:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Heat oil in sauté pan until hot.
  3. Add brisket, fat side down, season with salt and pepper
  4. Cook brisket until browned, 4-5 minutes, on each side. Place beef in roasting pan.
  5. Sauté onion and garlic in the oil, one minute. Add water, cumin, chili powder, and beef base. Stir until blended. Bring to a boil, pour over beef, then cover.
  6. Bake brisket until fork tender, 5-5.5 hours.
  7. Remove beef from braising liquid. Bring liquid to boil and reduce by half. Skim fat and add lime and cilantro.
  8. Put liquid in blender or food processor. Blend until smooth, 3-5 minutes.
  9. Cut brisket into 1 ½ inch pieces, then pull brisket into shreds with 2 forks. Pour blended liquid over shredded beef.






Tofu

By Culinarian Claire Strack

Did you know tofu is made from soy beans? It is a great plant-based source of protein and can be flavored to fit to any diner’s liking!

Ingredients:  (Serves 4-6 People)

  • 16 oz. Tofu, diced into ½ inch pieces
  • 1 ea.Asian Pear, grated
  • 1 tbsp.Garlic, minced
  • 3 tbsp.Soy Sauce
  • 1 ea.Green Onion, minced
  • 1 tbsp.Rice Wine Vinegar
  • 1 tbsp.Sesame Seed Oil
  • 3 tbsp.Honey or Maple Syrup
  • 1 pinch Black Pepper
  • Enough to coat tofu Cornstarch

 



Directions:

  1. Mix all ingredients, except tofu, and pour over diced tofu.
  2. Let marinate at least 2 hours.
  3. Remove tofu from marinade and let air dry.
  4. Toss tofu in cornstarch, lightly.
  5. Pour marinade in sauce pan and reduce by to ½, until thickened.
  6. Either pan fry on medium-high heat or bake in oven at 400 degrees Fahrenheit until outside of tofu is crispy.







North Carolina Barbeque Sauce

By Culinarian Adrian Taylor

Though North Carolina BBQ is one of the four US styles of BBQ, there is some dispute within the state itself over what this means. The camps are divided geographically into the Lexington style and the Eastern Style. Differences include the cut of pork used and the sauces served. State Legislation has even gotten involved in the controversy, but concluded they cannot declare an official BBQ for the entire state. 

Ingredients:  (Serves 4-6 People)

  • ⅓ cup Yellow Onion, minced
  • ⅔ cup Mustard
  • 1 cup Cider Vinegar
  • 1 cup Ketchup
  • 1 tsp.Chili Powder
  • 1 tsp.Worcestershire
  • 1 tsp.Black Pepper
  • ¼ tsp.Cayenne Pepper
  • ½ cup Light Brown Sugar
  • 2 tbsp.Butter





Directions:

  • ⅓ cup Yellow Onion, minced
  • ⅔ cup Mustard
  • 1 cup Cider Vinegar
  • 1 cup Ketchup
  • 1 tsp.Chili Powder
  • 1 tsp.Worcestershire
  • 1 tsp.Black Pepper
  • ¼ tsp.Cayenne Pepper
  • ½ cup Light Brown Sugar
  • 2 tbsp.Butter



Mushroom Scallop

By Culinarian Clare Strack

Did you know there are thousands of mushroom species? However, many are poisonous, so scavenging for mushrooms is not the way to go! The meaty texture and savory flavor of mushrooms make them a great addition to vegetarian and vegan cuisine!

Ingredients:  (Serves 4-6 People)

  • 2 ea.King Mushrooms, caps removed, cut into 2 inch scallops
  • 2 ea.Thyme Sprigs
  • Drizzle Olive Oil or Vega Butter
  • To taste Salt
  • To taste Pepper
  • 3 ea.Garlic Cloves, minced
  • 1 cup Green Peas


Directions:

       Mushroom Scallops

  1. Once mushrooms are properly cut, soak the mushroom scallops in water overnight.
  2. Remove from water, pat dry with paper towel.
  3. Drizzle pan on medium-high heat with olive oil and add thyme and 2 cloves of minced garlic.
  4. Add scallops and sear on one side for 3-4 minutes on each side until golden brown and cooked through. After flipping, spoon oil over top of scallops.
  5. Season with salt and pepper to taste


        Pea Puree

  1. Boil peas in water for approximately 4 minutes
  2. Add cooked peas to blender with one clove of garlic, salt, and pepper. Drizzle oil in blender until desired consistency.

 

 

Nacho Grilled Cheese

JMU Traditions Recipe

Nacho grilled cheese combines two of the ultimate comfort foods into a delicious, hand held treat! 
Ingredients: (Serves 1 Person)


Ingredients: (Serves 1 Person)

• 2 slices  Bread
• 2 slices  American Cheese
• 2 slices  Tomato
• 1.5 tsp   Corn Chips, crushed
• 2 tsp     Canned, Sliced Jalapeno, diced
• 1 tbsp.   Butter, softened

Directions:

  1. Layer 1 slice of bread, 1 slice of cheese, 2 slices of tomato, crushed corn chips, jalapeno, 2nd slice of cheese, followed by second slice of bread.
  2. Brush outside of sandwich with 1 Tbsp. of butter
  3. Cook sandwich, turning once, until browned and cheese is melted, 2-3 minutes on each side

 

 

Southwest Quinoa Cake

JMU Traditions Recipe

Quinoa and Barley are both protein packed whole grains full of fiber, vitamins, and minerals that help make this dish as nutritious as it is tasty!

Ingredients: (Serves 12 People)

  • 1 lb.Extra Firm Tofu, diced
  • 2 cupsBarley, cooked
  • 2 cupsQuinoa, cooked
  • 4 tbsp.Panko Bread Crumbs
  • 2 tbsp.Garlic, chopped
  • 2 tbsp.Fresh Cilantro, chopped
  • 1 tsp.Dark Chili Powder
  • 2 tsp.Ground Cumin
  • 1 tsp.Kosher Salt
  • 1 tsp.Black Pepper
  • 1 tsp.Ground Coriander
  • ¼ cupVegetable Oil

Directions:

  1. In a food processor, combine tofu and ½ the barley. Process until almost smooth, 30-60 seconds.
  2. Combine tofu mixture with quinoa, remaining barley, bread crumbs, garlic, cilantro, chili powder, ground cumin, salt, ground black pepper, and ground coriander. Mix well.
  3. Scoop and portion the grain mixture. Flatten each portion into a ½ inch thick cake.
  4. Add oil to a hot pan and cook cakes until golden brown, 3-4 minutes on each side.

 

 

Buffalo Mash

JMU Traditions Recipe

Buffalo Mash is a D-Hall Friday favorite!! Try your hand at making your own!

Ingredients:  (Serves 4 People)

  • ½ cupFrank’s Hot Sauce
  • 1 cupRanch Dressing
  • 8 ea.Chicken Tenders
  • 1 lb.Small Red Potatoes
  • cup, 1 tbsp, & 1 tspWhole Milk
  • 1 tbsp.Butter
  • ¼ tsp.Kosher Salt
  • tsp.Pepper
  • 1 tbsp.Cider Vinegar
  • ½ cupDiced Tomato
  • ½ cupDiced Celery

 

Directions:

Mashed Potatoes

  1. Boil potatoes until fork tender, 15-20 minutes
  2. Combine milk and butter, heat to 140 degrees Fahrenheit.
  3. Beat potatoes until no lumps remain.
  4. Add milk mixture, salt, and pepper. Mix until well blended

Celery Relish

  1. Combine cider vinegar, diced tomato, and celery.

Assembly

  1. Fry or bake chicken tenders according to directions on package
  2. Layer mashed potatoes, 2 chicken tenders, Frank’s Red Hot, ranch dressing, and celery relish in a bowl.