First, I have to say my heart and prayers go out to all who were effected by the deadly tornados that touched down last night. Such devastation.
Praying for safety for those in the line of today's storm path as well. We may see some of it late in the night into early tomorrow morning.
If you follow me on instagram, you would have caught a glimpse of what was cooking this weekend.
Saturday night, hubby and I boiled some fabulous Florida shrimp we got at Whole Foods. We simply sprinkled them generously with Old Bay seasoning, and let them marinate for a bit. We then boiled them, and roasted some squash and zucchini for our side dish. We made our usual Sriracha Remoulade sauce for dipping. Super simple!
After making a trip to the farmer's market on Sunday, we whipped up a bowl of Tequila, Lime & Green Onion Slaw. The recipe is from my new Primal Cravings-Your Favorite Food Made Paleo cookbook.
Tequila, Lime & Green Onion Slaw
1/2 C Mayo (the cookbook has a recipe for homemade, we used our trusted GF brand)
4 green onions, thinly sliced
3 TBS lime juice
2 TBS tequila
1 2-pound green cabbage
Salt to taste
1. In a large bowl, whisk together mayonaise, green onions, lime juice, tequila and salt. Taste and adjust seasoning, remembering that this should be seasoned relatively assertively because when we add the cabbage, the flavor will dilute (we made it as is and it was perfect).
2. Remove any ugly or damaged outer leaves from the cabbage. Cut the cabbage in half lengthwise. Cut out the fibrous core. Place the cabbage, cut side down, and slice it into very thin strips.
3. Add the cabbage to the mayonaise mixture. Toss to combine.
4. Refrigerate and let marinate at least 30 minutes before serving.
Hubby whipped up a marinade for the chicken as well.
1/2 C Tequila
1/2 C Lime juice
1/4 Olive Oil
1 tsp Chili Powder
We cubed the chicken, tossed with the mixture, and marinated for about an hour. He then grilled it on the stove in our Staub grill pan.