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Paul Binns
1,260 followers -
Food and travel enthusiast. First time publishd author
Food and travel enthusiast. First time publishd author

1,260 followers
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Polish Sausage With Potatoes And Peppers

Decided to try my hand at a simple Polish dish. One full of flavor but so easy that even a child could make this. Polish Sausage With Potatoes And Peppers.


Ingredients:


•1/2 lb Polish Sausage
•1 medium potato
•1 roasted red pepper
•1/2 small white onion
•Olive oil
•Salt/pepper
•Pinch Thyme
•1/2 cup water


1. In a large pan, drizzle some olive oil and saute sliced up sausage till browning on both sides. Remove and drain on paper towel.
2. In same pot, saute diced onion, diced bell pepper, and diced potato.
3. Pour in about 1/2 cup water to allow potatoes to become tender. Cover and cook for roughly 10 minutes on low heat.
4. Toss back in the sausage and continue to simmer for another 10 minutes. Salt and pepper to taste.
5. Serve with some good crusty bread.


This was such a simple, yet packed full of flavor dish. Perfect for those long winter nights.


Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 2-3

BLOG BY BINNS: http://recipesiliveby.blogspot.com/2018/01/polish-sausage-with-potatoes-and-peppers.html
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Polish Sausage With Potatoes And Peppers

Decided to try my hand at a simple Polish dish. One full of flavor but so easy that even a child could make this. Polish Sausage With Potatoes And Peppers.


Ingredients:


•1/2 lb Polish Sausage
•1 medium potato
•1 roasted red pepper
•1/2 small white onion
•Olive oil
•Salt/pepper
•Pinch Thyme
•1/2 cup water


1. In a large pan, drizzle some olive oil and saute sliced up sausage till browning on both sides. Remove and drain on paper towel.
2. In same pot, saute diced onion, diced bell pepper, and diced potato.
3. Pour in about 1/2 cup water to allow potatoes to become tender. Cover and cook for roughly 10 minutes on low heat.
4. Toss back in the sausage and continue to simmer for another 10 minutes. Salt and pepper to taste.
5. Serve with some good crusty bread.


This was such a simple, yet packed full of flavor dish. Perfect for those long winter nights.


Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 2-3

BLOG BY BINNS: http://recipesiliveby.blogspot.com/2018/01/polish-sausage-with-potatoes-and-peppers.html

NEW: Read my food posts in an app here: http://goo.gl/8KERd in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here: http://goo.gl/Zca6W).

#nomadkitchencounter
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Polish Sausage With Potatoes And Peppers
    Decided to try my hand at a simple Polish dish. One full of flavor but so easy that even a child could make this. Polish Sausage With Potatoes And Peppers .   Ingredients:   1/2 lb Polish Sausage 1 medium potato 1 roasted red pepper 1/2 small white onio...
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PB&J Trout

Please don't let the name freak you out. This is just an idea I came up with and trust me when I say it is a great combination of flavors for this trout. A spicy yet sweet sauce to accompany a nutty grilled trout is the perfect combination of tastes when you eat this dish. PB&J Trout

Ingredients:


•2 trout filets
•1/2 cup crushed roasted peanuts
•1/4 cup cornmeal
•1/2 cup strawberry preserves
•2 tbs sriracha
•1 tsp ground ginger
•1 tsp balsamic


1. Combine the crushed peanuts and cornmeal onto a plate. Take the trout filets and press firmly into the combination meat side down.
2. In a large skillet melt some butter and brown the trout filets meat side down for roughly 1 minute and remove and place on a baking sheet.
3. Cook covered in a 350 degree oven for roughly 8 minutes.
4. Meanwhile take the strawberry preserves, sriracha, ginger, and balsamic and bring to a simmer over medium high heat in a sauce pan.
5. Serve the trout with a little of the sauce drizzled over.

This trout was a great combination of flavors. I highly recommend if wanting to try something different than your usual trout dish. Enjoy!

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2

BLOG BY BINNS: http://recipesiliveby.blogspot.com/2018/01/pb-trout.html


#trout
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PB&J Trout

Please don't let the name freak you out. This is just an idea I came up with and trust me when I say it is a great combination of flavors for this trout. A spicy yet sweet sauce to accompany a nutty grilled trout is the perfect combination of tastes when you eat this dish. PB&J Trout

Ingredients:


•2 trout filets
•1/2 cup crushed roasted peanuts
•1/4 cup cornmeal
•1/2 cup strawberry preserves
•2 tbs sriracha
•1 tsp ground ginger
•1 tsp balsamic


1. Combine the crushed peanuts and cornmeal onto a plate. Take the trout filets and press firmly into the combination meat side down.
2. In a large skillet melt some butter and brown the trout filets meat side down for roughly 1 minute and remove and place on a baking sheet.
3. Cook covered in a 350 degree oven for roughly 8 minutes.
4. Meanwhile take the strawberry preserves, sriracha, ginger, and balsamic and bring to a simmer over medium high heat in a sauce pan.
5. Serve the trout with a little of the sauce drizzled over.

This trout was a great combination of flavors. I highly recommend if wanting to try something different than your usual trout dish. Enjoy!

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2

BLOG BY BINNS: http://recipesiliveby.blogspot.com/2018/01/pb-trout.html


NEW: Read my food posts in an app here: http://goo.gl/8KERd in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here: http://goo.gl/Zca6W).

#nomadkitchencounter
#trout
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PB&J Trout
       Please don't let the name freak you out. This is just an idea I came up with and trust me when I say it is a great combination of flavors for this trout. A spicy yet sweet sauce to accompany a nutty grilled trout is the perfect combination of tastes ...
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DNA and food

So for Christmas a few family members and I decided to purchase the Ancestry.com DNA test. I bought one for myself and my mother, while my two cousins bought them for themselves and their mother. We wanted to see what portion of the Irish side we are and also what portion of the Italian side we contain. We assumed because my mother is full Italian; (her parents/ grandparents/ great grandparents/ etc.) for over 400 years have been from Italy. My father, as well as their mother's family emigrated from Ireland and for 6 generations back were all born on the Emerald Island. So we assumed 50/50 would be our results. Well as it turns out we are mostly Italian Irish, however because of migration, conquering nations, and the fact that these countries are not the seat of humankind we had some interesting biological results. IT turns out I have two other portions in my DNA; Iberian Peninsula; Spain Portugal and the Caucasus region; Iran, Turkey, and Armenia. So I did a little research. It was extremely interesting to discover that my Irish descendents were themselves descendants from the Moors that came around the Gibraltar straight to take over in Spain and on to Ireland. Also due to Christianity and the Roman/Greek Empires, migrations from the Caucasus region into my Southern Italian genes.


I was nervous and excited at the same time to receive the email that my results were in. Firstly I was scared that my results would not show Italian/ Irish as a longtime fear that I was adopted, (as my older brother would tease me growing up). I was also worried that growing up all these years, traveling to Ireland and Italy, meeting cousins, speaking the language, cooking the cuisine, and all my families traditions related to these two cultures would be a lie. As it turns out, I am still Italian/ Irish and proud to be part of these two cultures. But now, I have more to be proud of. Biology does not change cultural, however I now have more pieces to what makes me, me. I am excited to do more research and learn more about these other cultures and start to even cook and learn about all the new type of foods and recipes I can begin to blog about. I have actually these areas on my list of places to travel to. I truly believe everyone should do the DNA test. It just proves we are all related and come from a common ancestry.

#DNA
#Worldfood
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12/31/17
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Philippine Adobo Chicken

Celebrated as probably the national dish of the Philippines, this chicken shows the amazing ingenuity of the Philippine culture in preserving food. The use of vinegar and soy to preserve meats is specific to the Filipino people in keeping meats such as fish and chicken safe for consumption. This chicken dish is typically made utilizing on the bone chicken, however because I typically have boneless skinless in the freezer, I chose to use this instead. This dish packs distinctive flavors of salty, tartness, spiciness, and slightly sweet. Philippine Adobo Chicken.


Ingredients:
•3 chicken breasts
•1/2 cup white vinegar
•1/4 cup soy
•3 cloves garlic diced
•1 tbs black peppercorns
•2 bay leaves
•1 tbs sugar
•Salt/pepper

1. Salt/pepper both sides of the chicken. In a large saute pan with olive oil brown the chicken on both sides.

2. In a mixing bowl combine the vinegar, soy, and sugar. Carefully pour into the saute pan over low heat.

3. Toss in the garlic, bay leaves, and peppercorns. Bring to a low rolling simmer, cover, and cook for roughly 15 minutes turning the chicken every few minutes.

4. Remove lid and bring to high heat for 2-5 minutes until the sauce thickens up. Serve over white rice.

This dish was unexpected. I really didn't know what to expect with the combination of flavors, but was very pleased with the outcome. Very easy and full of flavors. I would definitely make this again soon.

(Hint: you can marinate the chicken in the combination of ingredients for an hour or so for an even deeper flavor)

Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 2-3

BLOG BY BINNS: http://recipesiliveby.blogspot.com/2017/12/philippine-adobo-chicken.html




#adobochicken
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