Black History Month

Date: February 1–28, 2022

  • College, San Antonio College, Calendar, Featured, Faculty & Staff, Students, Alumni, Community, Arts & Culture, Athletics


Information coming soon. 


San Antonio College – Black History Month Program

February 2022



Opening Event

Wednesday, February 2  


Health Fair

Monday, February 7 


Black Afghan Vets Panel Discussion

Wednesday, February 9 


Healthy Treat at Ice Cream Social

Monday, February 14 


Bereavement Panel Discussion

Wednesday, February 16


Rodeo Wellness Flash Mob/Open Mic

Thursday, February 17



Monday, February 21



Thursday, February 24


Ria Washington

Monday, February 28



Taste of Soul Recipes

Lemon Zucchini Bread

Lemon Zucchini Bread


*Lemon zest adds a touch of summer to this sweet zucchini bread!”



1 ½ cups shredded zucchini                                  ½ teaspoon salt

¾ cup white sugar                                                    ½ teaspoon baking soda

1 egg                                                                          ¼ teaspoon baking powder

½ cup vegetable oil                                                  1 teaspoon ground cinnamon

1 ½ cups all-purpose flour                                      2 teaspoons lemon zest



  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 4-inch loaf pan.
  2. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together flour, salt, baking soda, and baking powder, stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.

Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning unto a

Crispy Over-Baked Chicken

Crispy Over-Baked Chicken

• 1 teaspoon poultry seasoning • ½ cup fat-free milk or buttermilk • 1½ tablespoons onion powder • 1½ tablespoons garlic powder • 2 teaspoons black pepper • 2 teaspoons dried hot pepper, crushed • 1 teaspoon ground ginger • 1 cup cornflakes, crushed or breadcrumbs • 8 pieces skinless chicken (4 breasts, 4 drumsticks) • ¼ teaspoon paprika • Nonstick cooking spray (use to coat baking pan)

1. Preheat oven to 350 ºF. 2. Add ½ teaspoon of poultry seasoning to milk. 3. Combine all other spices except paprika with cornflake crumbs (or breadcrumbs), and place in a plastic bag. 4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess liquid, then quickly shake chicken in a bag with seasoning and crumbs. 5. Refrigerate for 1 hour. 6. Remove from refrigerator and sprinkle lightly with paprika. 7. Coat baking pan with nonstick cooking spray and evenly space chicken in pan. 8. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy “skin.” Do not turn chicken during baking.

Nutrition Information
Makes 6 servings Serving size: 1 /2 breast or 2 small drumsticks Each serving provides: Calories: 256 Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 34 mg Sodium: 286 mg Total Fiber: 1 g Protein: 30 g Carbohydrates: 22 g Potassium: 339 mg

Classic Baked Macaroni and Cheese

Classic Baked Macaroni and Cheese



• 2 cups macaroni • Nonstick cooking spray • ½ cup onions, chopped • ½ cup evaporated, fat-free milk • 1 medium egg, beaten • ¼ teaspoon black pepper • 10 oz. (1¼ cups) sharp cheddar cheese, finely shredded



1. Preheat oven to 350 ºF. 2. Cook macaroni according to package directions. Do not add salt to the cooking water. Drain and set aside. 3. Lightly coat a saucepan with nonstick cooking spray. 4. Add onions to saucepan and sauté for about 3 minutes. 5. In another bowl, combine macaroni, onions, and the remaining ingredients and mix thoroughly. 6. Lightly coat a casserole dish with nonstick cooking spray. 7. Transfer mixture into casserole dish. 8. Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving.


Nutrition Information

Makes 8 servings Serving size: 1 /2 cup Each serving provides: Calories: 200 Total Fat: 4 g Saturated Fat: 2 g Cholesterol: 34 mg Sodium: 120 mg Total Fiber: 1 g Protein: 11 g Carbohydrates: 29 g Potassium: 119 mg

Zucchini Balls Baked

Zucchini Balls Baked



  • 1 ½ cup raw zucchini
  • 3 eggs
  • 1 garlic clove
  • 1 ¼ cup of Gluten Free Panko Crumbs
  • 2 tablespoons chopped chives
  • 1 tablespoon of fresh parsley
  • ¾ cup of grated cheese (Parmigiano Reggiano cheese)
  • 1 teaspoon salt


  • Preheat oven to 350 F (180 C)
  • Wash zucchini and remove the ends, keep skin for extra fiber
  • Finely dice the zucchini in small cubes of about 2 mm
  • Place the small zucchini cubes into a mixing bowl and using a spoon, combine with eggs, garlic, gluten free Panko crumbs and cheese. Adjust salt and pepper regarding taste.
  • It will form a moist batter that comes easily together. If too moist or stick too much to your hands, add slightly more crumbs, 1 tablespoon at a time until you can easily shape balls in your hands. You should not use more than 4 extra tablespoon of gluten free panko crumbs.
  • Form golf size balls rolling batter into hands.
  • Place each ball unto a greased cookie sheet. Use 1 tablespoon of olive oil to rub on cookie sheet.
  • Bake for 20 minutes or until golden brown
Black Bean and Corn Salsa

Black Bean and Corn Salsa


1 15 oz can black beans, no salt added, rinsed and drained

1 fresh jalapeno pepper finely chopped1 11 oz can whole kernel corn, no salt added, drained

2 tomatoes, medium, chopped

1 red bell pepper, chopped

1/3 cup fresh chopped cilantro, OR 1 teaspoon dried cilantro

¼   cup red onion diced

¼ cup fresh lime juice (about 2 limes squeezed)

1 teaspoon salt

1 avocado chopped

Slow Cooker Pork Neck Bones

Slow Cooker Pork Neck Bones

This recipe for soul food style pork neck bones will give you tender, fall-of-the-bone meat that's flavorful, succulent and juicy. This is a don't miss dish, perfect for Sunday dinner and the slow cooker makes it so easy!


Prep Time5 minutes

Cook Time4 hours

Total Time4 hours 5 minutes

Servings 6 servings



  • 4 lbs pork neck bones
  • 1 tbsp apple cider vinegar
  • 2 tbsp vegetable oil
  • 2 1/4 tsp coarse kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tsp paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp parsley flakes
  • 1/4 cup cornstarch
  • 1 large yellow onion chopped
  • 2 cups water or chicken broth


  1. Clean the pork neck bones.
  2. Drizzle the neck bones with the vegetable oil, and apple cider vinegar.
  3. Season the neck bones with all of the seasonings, then place them in the slow cooker.
  4. Sprinkle in the cornstarch, and stir. Make sure that all the neck bones are coated with the cornstarch.
  5. Toss in the chopped onions.
  6. Pour in the water or chicken broth.
  7. Place the lid on the slow cooker, and cook on high for 4 hours.
  8. Make sure that you periodically stir the neck bones (every hour).
  9. Once done serve, and enjoy! XOXO
Peach Cobbler

Peach Cobbler



½ cup unsalted butter                              

1 cup all-purpose flour

2 cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup of milk

4 cups of fresh peach

1 tablespoon lemon juice

Ground cinnamon or nutmeg (optional)



Step 1            Melt butter in a 13 x 9-inch baking dish

Step 2             Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Step 3            Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring occasionally; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Step 4            Bake at 375 for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. (video available)