Knitting, spinning, pets, food and other thoughts

A favorite menu


Not that there’s much of it left, but this was dinner; about the largest tilapia filet (1 lb) I’ve ever seen, pan-grilled, then seasoned with Penzey’s Fox Point Seasoning and lime juice, red chard with garlic and balsamic vinegar, and Yukon gold potatoes. I’ve gotten lazy with the potatoes – I just wash and cut them into chunks (skins on), cook them in the microwave with a little water and chicken base, then mash them with just enough milk and butter in the same dish – very tasty, and so easy!
Pan-grilled Tilapia, Chard with Garlic & Balsamic Vinegar, and Smashed Yukon Gold Potatoes

Menu: Pan-grilled Tilapia, Chard with Garlic & Balsamic Vinegar, and Smashed Yukon Gold Potatoes

Author: joyknits

Knitter, designer, tech editor, spinner sharing a home in the Missouri Ozarks with my husband (53 years and counting), 1 dog, 2 cats, and way too much stash!

4 thoughts on “A favorite menu

  1. Oh, yum. That’s exactly how I like a potato.

    We had tilapia last night, too – grilled and then served in tacos! Good!

  2. OOOOOH, yummy. We had marinated baked chicken breasts, fresh corn on the cob and fingerling potatoes roasted in olive oil and Penzey’s granulated garlic. Don’t ya just love Penzey’s?

  3. Okay. That does it. I’m moving to your house. 🙂

  4. Do you pan saute your chard? I just bought some
    chard at the health food store and thought I’d
    try to saute it in a little olive oil with garlic. Do
    you sprinkle on the balsamic vinegar afterward
    or while cooking?
    ETA: There’s a sort of recipe here except that I didn’t use onions this time.

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