Here is another post from Tricia, highlighting Penzeys spices. Tricia gets the credit for introducing me to Penzeys. I love their spice blends!
Penzeys seasonings can make any food un-boring. I had potatoes, fresh green beans, and a filet of orange roughy. Kind of boring. But with Penzeys, I had herb and vinaigrette marinated fish, creamy peppercorn smashed potatoes, and green beans drizzled with red wine vinegar pan drippings from the fish. How un-boring! Here's how:
2 fish filets or chicken breasts (I used one giant orange roughy filet I found on sale)
*2 Tbsp olive oil
*2 tsp red wine vinegar
*1/2 tsp ground Penzeys India tellicherry peppercorns
*1/2 tsp Penzeys California sweet basil or thyme (I used basil)
*1/4 tsp Penzeys granulated garlic
2 Penzeys bay leaves
1/4 tsp ground Penzeys sea salt
Enough fresh green beans for 2, cooked however you like
Mix *starred items. Coat both sides of filets with marinade. Break bay leaves into 3-4 pieces, and press on both sides of filets. Cover with plastic wrap and refrigerate 1 hr.-overnight. Remove leaves, discard extra marinade, sprinkle with salt and cook in skillet. Fish 3-4 minutes/side, chicken 5 minutes per side. Remove meat from pan, but don't discard anything else.
In pan, add another 2 tsp red wine vinegar to remaining drippings and toss with cooked green beans. Another idea for a side (instead of potatoes) is to toss the drippings and red wince vinegar with warm pasta.
Creamy Peppercorn Smashed Potatoes:
5 butter yellow potatoes, cut into 1-inch cubes, skin on
1/2-1 tsp Penzeys Creamy Peppercorn seasoning (I just shook it in there, so I'm not exactly sure how much I used. You can add more if it isn't flavorful enough)
1/2 Tbsp sour cream