The foyer...update~

I shared recently the Pottery Barn dresser that I painted with my new favorite Benjamin Moore color, Beach Glass.  For the past week or so, I have been on the hunt for a new mirror for the space as well.

Well, hubby and I made a trip over to Queen of Hearts Antiques in Alpharetta over the weekend.  I not only found a fantastic mirror for the space (that in the end I decided not to change one bit once I got it home), but I found a set of three fantastic candlesticks as well.  Both, paired with my Seahorse lamp from Home Goods and my oyster shell frame inspired by Amanda of Dixie Delights finished off the space nicely.  I still would love to add "something", maybe a few more older books to the mix.  But, for now I am happy.

After painting with old mirror (it found a home in #2s room).

All put together.

Seahorse lamp, a Home Goods find.

Oyster shell frame inspired by Amanda at Dixie Delights.

Candlesticks found at Queen of Hearts Antiques. Love the beachy worn finish.

Mirror, also found at Queen of Hearts Antiques.  The mirror has some scratches, but I think it adds character.
It has a solid wood frame and backing, and appears to be quite old.

Another angle from the office entry.

I am super excited with how it turned out, and am glad to check it off my list.

Continuing to pray for all throughout our region touched by the storms the past few days.  We are bracing for round 2 here later today.

What was cooking on the weekend?

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

Serves 6

Ingredients:
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.

Both dishes were super simple to prepare, and delicious.  The slaw would make a great side for a backyard bbq.

Enjoy!!

Spicy Sriracha Chicken Wings Recipe + a Side Dish~

Those of you that follow me on instagram know that we had Spicy wings for dinner last night.  They were super easy to prepare and tasted delicious.  Just the right mix of heat and sweet.

Spicy Sriracha Chicken Wings
Recipe originally found on paleoleap.com

Serves:  2     Prep:  15 min.     Cook:  35 min.

Ingredients:

2 lbs.  chicken wings
1 tsp. garlic powder
Sea salt and freshly ground black pepper, to taste
1 tbsp.  fresh cilantro leaves, minced

Ingredients for the Sriracha-based sauce

5 tbsp. olive oil
1/4 cup raw honey (optional, we used-this is gives it the sweet factor)
1/4 cup sriracha sauce
1 tbsp. coconut aminos (we used regular organic sugar since I cannot have coconut)
Juice of 1 lime

Preparation

1. Preheat your oven to 400*
2. In a small bowl, combine the olive oil, honey, sriracha, coconut aminos and lime juice.
3. In a large bowl, combine the chicken wings, garlic powder, and season with salt and pepper to taste.
4. Arrange chicken wings on a parchment paper covered baking sheet and bake for 25-30 minutes, flipping them over halfway through.
5. Brush the wings with Sriracha mixture and place them under the broiler for 3-4 minutes, or until crisp and crusted (I broiled them about 3 minutes, then flipped and broiled approx. another 2-3 minutes).
6. Serve immediately, garnished with fresh cilantro (we omitted this part since I didn't have any on hand).

We served it with a side of Gluten-Free Potato Salad with Fresh Green Beans and Tarragon Dressing.

Prep:  30 min.     Cook Time:     15 minutes

Ingredients:

3 lbs. fresh new potatoes
1 lb. gluten free bacon
1 lb. fresh green beans
1/2 cup thinly sliced green onions
1/4 cup finely chopped parsley
1 tsp. salt
1 tsp. gluten free dry mustard
1 tsp. dried, crushed tarragon leaves
1 minced clove garlic
1/4 cup tarragon vinegar (we found this at Whole Foods)
1/4 cup gluten free chicken broth
1/2 cup light olive oil
Freshly ground pepper, to taste

** If you do not have celiac's or a gluten sensitivity you can use your normal version of the ingredients.

Preparation:

1. Fry bacon until crisp and drain on paper towels. When cool crumble.
2. Slice unpeeled potatoes 1/4 inch thick and boil just until tender, but not soft, about 15 minutes. Drain. While potatoes are boiling, cut green beans into 2-inch pieces and steam for about 7 minutes, or just until tender.
3. Place cooked potatoes, green beans, sliced green onions and parsley in a large bowl.
4. In a medium bowl combine light olive oil, gluten-free chicken broth, tarragon vinegar, minced garlic, dried tarragon, dry mustard, salt and pepper. Whisk until combined. Pour dressing over vegetables and use a large spatula to gently coat vegetables. Add crumbled bacon and combine gently.
5. Serve immediately at room temperature or chill (we made our the day before and had it chilled).

A nice twist on the traditional mayonaise based potato salad, and perfect for picnics as it keeps longer.

Enjoy!!