Tuesday, March 13, 2012

Penzeys and Fishy Times

Have you ever shopped at Penzeys? This is one of my new favorite places! They recently opened a store in Sandy Springs but you can also shop online or through their catalog. One of my cooking friends turned me on to this place. There have a really nice variety of spices and better prices than the grocery store. Though this might not be true if you have steep shipping prices. So you may want to see if there is a brick and mortar store in your area. The spices here also seem fresher than the ones bought at the grocery store. You can even smell them while you shop (if you go to a store.) So far, I've gotten the following spices: Sunny Paris, Fox Point, Bold Taco Seasoning, and Chicago Rub. Their catalog has some good recipes as well which leads me to what I made...Baked Tilapia and the healthier side dish. I halved the recipe for the fish. You might remember me saying that I hate cooking fish at home and rarely do it because of the smell. I don't know if it was the type of fish or the fact that it was marinated first, but no smells here!

Baked Tilapia with Sunny Paris
Source: Penzeys Catalog


4 Tilapia filets
4 Tbsp olive oil
2 Tbsp lemon juice, plus additional lemon to squeeze over fish
1 cup panko crumbs
2-3 tsp. Sunny Paris seasoning (purchased from Penzeys)


Combine olive oil and lemon juice in a bag or container. Add the tilapia and slosh to coat. Marinate in the refrigerator for up to an hour.

Preheat oven to 425. In a bowl, combine crumbs and seasoning. Remove fish from marinade place in the bowl making sure to coat both sides of the fish. Place on a baking sheet lined with aluminum foil that is sprayed with cooking spray. Don't crowd the filets. Bake at 425 for 10-15 minutes or until the crumbs start to brown.

Mashed Potatoes and Cauliflower
Source: Cuisine at Home



1 lb. russet potatoes, peeled and cut into chunks
1/2 lb. cauliflower florets
4 garlic cloves, peeled
1/3 cup buttermilk or 2% milk
3 Tbsp unsalted butter
salt, pepper, and nutmeg to taste
Chives, chopped


Boil potatoes, cauliflower, and garlic in a pot of salted water until tender when pierced with a fork (15ish minutes). Drain, return vegetables to the pot and cook over medium heat until excess water is evaporated.

Mash vegetables with milk and butter using a hand mixer on low speed or potato masher utensil. Season and top with chives.

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