Page 18 - Florida Sentinel 9-1-17

Recipes
The first Labor Day holiday was celebrated on Tuesday, September 5, 1882, in New York City, in accordance with the plans of the Central Labor Union. The Central Labor Union held its second Labor Day holiday just a year later, on September 5, 1883.
In 1884 the first Monday in September was selected as the holiday.
3 Tips for a Healthy Labor Day Weekend:
1) Load up on veggies! Start your meal with vegetables, snack on raw veggie sticks. This will help keep you full with fiber and the action of chewing vegetables simply takes
longer than it does eating most other (calorically dense) foods.
2) Drink plenty of water! Especially if you’re out on a boat, by the pool, or just outside in the heat, we all know how important
staying hydrated is. If you’re also drinking cocktails, be
sure you’re staying well hydrated and not going over-
board with alcohol.
3) Be mindful and enjoy! If there’s a
dessert or some calorically-dense foods that you really love, enjoy them, but do so in mindfulness. If you’re eating those foods mindlessly, i.e. snacking and talking, drinking at the same time, chances are you’ll eat far more than you intended to.
Grilled Tequila Lime Shrimp Skewers
2 tablespoons lime juice 2 tablespoons tequila 1/4 cup olive oil
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste 1 pound large shrimp, peeled and deveined
6 (10 inch) wooden skewers 1 large lime, quartered
Directions:Whisk to-
gether the lime juice, tequila,
olive oil, garlic salt, cumin, and
black pepper in a bowl until
well blended. Pour into a large
resealable plastic bag; add the
shrimp, seal bag and turn to
coat evenly. Refrigerate 1 to 4 hours before grilling.
Soak skewers at least 30 minutes in water to prevent burn-
ing.
Preheat outdoor grill for medium-high heat. Lightly oil
grill grate, and place about 4 inches from heat source. Drain and discard marinade from shrimp. Thread
shrimp onto prepared skewers, 5 to 6 per skewer.
Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges
for garnish.
Best Ever Crab Cakes
"These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce."
1 egg
3 tablespoons mayonnaise 4 teaspoons lemon juice 1/8 teaspoon red pepper flakes
1 teaspoon dried tarragon
tablespoon minced green onions
8 ounces crabmeat
1/2 cup crushed buttery round crackers
1 tablespoon butter
Directions: In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat.
Gradually mix in cracker crumbs, adding until desired consistency is achieved.
Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties
in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
PAGE 6-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, SEPTEMBER 1, 2017