College Grub – Sausage and Peppers

The idea of pairing a nice, smoky, sometimes spicy sausage with crisp and flavorful vegetables is a heavenly thought. This combination is a staple in my kitchen, both at school and at home. I’ve been to quite a few baseball and football games in my day, and each time I go I have to get brats and peppers. By going to so many different venues and having so many different people prepare this combo, I have tasted my fair share. After several years, I have finally perfected this art. Please enjoy my rendition of sausage and peppers.

Ingredients
1 package of sausage links (I love spicy Italian or chorizo)
1 can of your favorite beer (Shocktop or Blue Moon are amazing)
Old Bay Seasoning
1 bell pepper (Try and use red or orange they have the most flavor)
1 sweet onion
1 package of button mushrooms cleaned
1 jalapeno
1 clove of garlic

Steps
1.) Boil the sausage in equal parts water and beer with a dash of old bay. The sausage should sit in the boiling water for about 10-15 minutes or until plumb and turn a whitish color.
2.) Strain the sausages and cut 1-inch sausage rounds.
3.) In a large pan, sauté garlic, onions and jalapeno in butter and olive oil.
4.) Once the onions are translucent, add strips of bell pepper and mushrooms.
5.) Sauté for about 5 minutes, adding salt, pepper and old bay accordingly.
6.) Toss the cut sausage pieces in and cook until a crust has formed.
7.) Served either on a sub roll or atop rice/couscous.

I hope you all enjoy this timeless classic, it’s one of my favorite meals.

Until next time. I wish you GoodEats!

For more GoodEats and College Grub, follow us on Twitter at @GoodEatsMD and on Instagram at GoodEatsMD.

The final product – Sausage and peppers served alongside cous cous.

Edited by Jared Kurlander.

College Grub – Homemade Tomato Sauce

My name is Dan Pyser and I’ve always loved to cook. My parents are both great cooks, so I’m sure I’ve learned a thing or two from them over the years. I worked in a kitchen at a country club the past three summers, and this past school year I became the house chef when my roommates and I moved off campus. I love food, and there’s a certain level of satisfaction you get from making your own home-cooked meal.

I have an easy way to improve upon store-bought pasta dishes: My go-to homemade red sauce, which is guaranteed to be better than any bottled sauce you’ll find in the store.

Ingredients:
-2 large cans (28oz.) tomato sauce
-1 can (120z.) tomato paste
-Olive oil
-Salt
-Pepper
-Garlic powder
-Onion powder
-Paprika
-Basil
-Oregano
-Parsley
-Bay Leaves

Procedures:
1.) Grab a big pot and pour in your tomato sauce and tomato paste.
2.) Add some olive oil and cook on medium heat until the sauce becomes smooth, stirring occasionally
3.)Then add all your spices, to taste
4.) Turn to low heat and let the sauce simmer

Cooking isn’t an exact science, so add as much or as little as you would like (you only need 2-3 bay leaves), but be careful because overdoing it could ruin the sauce. Less is more. This sauce can be ready in as quick is 20 minutes, or you could leave it on for hours. The longer it simmers, the more the flavors set in, just be sure to stir occasionally so the bottom doesn’t burn.

And there’s your basic red sauce. You can do a lot with this sauce; simply serve it over pasta or you can throw in just about any kind of meat and have yourself a homemade meat sauce. If you have some time and want to add some fresh ingredients, I always recommend sautéing some onions and garlic and adding those to the sauce instead of the bottled powders.

Can’t get enough of GoodEats? Follow us on Twitter at: @GoodEatsMD

Edited by Jared Kurlander.

College Grub – Grilled Pork Chops and Roasted Vegetables

Hopefully everyone enjoyed my first post on College Grub, helping you all make Chicken Parmesan. Next on the list, I’m tackling grilled pork chops and roasted and grilled vegetables.

Summer is a time filled with beautiful weather, unbelievably ripe produce, and grilling. I absolutely love grilling. Something magical happens when a nice piece of meat or juicy vegetables hit an open flame. It’s just a match made in heaven! For this edition of College grubs, I had to combine those three elements that I love so much about summer into one dynamite meal.

Ingredients:

Pork Chops (about 6-9 with fat trimmed)

Lemmon Pepper Seasoning

Soy Sauce

Garlic

Olive Oil/Vegetable Oil

Salt and Pepper

Seasonal Vegetables (I used asparagus, summer squash, zucchini, mushrooms, onions, and tomatoes. It really is your choice whatever you like or looks good)

Steps:

1.)The first thing you’re going to want to do is marinate the pork chops. The marinate is 2 tbsp. Lemmon pepper seasoning, ½ cup water, 1/3 cup soy sauce, ¼ cup oil, and a clove or two of garlic (depending on how big they are).

2.)Combine all of the ingredients of marinate and pour over the pork chops. Use either a deep glass dish or gallon sized plastic bag. Once combined place the chops in the fridge for at least 2 hours.

3.)Turn the grill on medium heat and spray with a non stick (Pam). Then place the pork chops on and do not touch them. After about 5-6 minutes flip and give them another few minutes until cooked through.

4.)As for the vegetables, cut them all down to similar size. Dress with a little olive oil, salt and pepper, and a few red chili flakes. Place on a baking dish and into a preheated 400-degree oven. Cook the vegetables for about 20 minutes or until they are lightly browned.

5.)If you’re feeling adventurous you can cut vegetables up and grill them. Just make sure you cut big enough pieces that they don’t fall through the slots. Grill till tender and nicely marked.

This is an amazing dish and will hopefully make an appearance in your kitchens soon. If you don’t have an outdoor grill, either use an indoor grill or pan sear the pork chops on the stovetop. Please enjoy!

 

Until next time. I wish you GoodEats!

Take a peek at my twitter page, GoodEatsMD!

Pork Chops and Asparagus on the Grill.

Roasted Vegetables.

The final product – Grilled Pork Chops, Roasted Vegetables, and Grilled Asparagus.

 

Edited by Jared Kurlander.

College Grub – Chicken Parmesan

Are you looking for a recipe that’s easy enough a college student can make out of their house or apartment and is affordable? Well, I have the answer for you. Introducing, College Grub, the newest addition to GoodEats online blog. This segment will feature easy, affordable, and definitely delicious recipes that anyone can easily make from their kitchen. Living in a smaller apartment, my kitchen is not the biggest so I have designed very easy recipes that will produce unbelievable flavor

This week I am tackling the Italian favorite, Chicken Parmesan. Essentially the dish is chicken cutlets baked with sauce and cheese, then served over pasta. My recipe is pretty simple.

 

Ingredients:

Chicken

Egg

Breadcrumbs

Tomato Sauce (Canned or Homemade)

Grated Cheese (I prefer mozzarella)

Pasta (Really is your choice but linguine or angel hair works the best)

 

The preparation is just as simple. Take the chicken and place it in the beaten egg then into the breadcrumbs. Shake the extra breadcrumbs off and place into a skillet. You’re just trying to brown both sides of the chicken; this gives it flavor and texture. Once all of the chicken is fried, place them in a baking dish and cover with tomato sauce. Cover the dish with aluminum foil and place it in a preheated 350 degree oven. Now comes the hardest part, the waiting game. After about thirty minutes, take the dish out, remove the foil, and sprinkle cheese on top. You’re almost there now; just place the dish back into the oven for just a few minutes to melt the cheese. Now all you have to do is assemble. Place the cooked pasta (follow boxes directions) down and top with the baked chicken parm. Trust me, it’ll be worth the time invested.

I hope you all enjoy this recipe, it’s one of my favorites. Chicken Parmesan has always been a favorite of mine and this simple yet flavorful recipe will match any restaurant creation.

 

Until next time. I wish you GoodEats!

Chicken cutlets in the process of being browned in a skillet.

The final product!

 

Edited by Jared Kurlander.