There is nothing I enjoy more than Food and Family! Okay maybe one thing but I won’t write about that here… I grew up eating my dinner at a table with my parents and my sister every night at 6:00pm. On the nights my mom worked we would sometimes get take out, but we still ate at the table together, as a FAMILY. I believe this beautiful tradition has died in many homes. But it is still alive and well in the Mogan Household. My husband and I recently moved home after living in Northern California for two and a half years. I missed dinner with my parents and sister so much! Since moving back we have spent every Sunday night eating together, laughing together, and catching up on lost time. Our time here is not guaranteed and what better why to take advantage of the moment than with Food and Family! Because I love Sunday night’s so much, I have decided to start writing about them. I will share recipes and discussion topics. I hope you also find time to sit down for a meal with the people you love. Our lives are crazy and busy but they should never be too busy for family.
Sunday is a day of rejuvenation. Spend it relaxing, reflecting, and recharging for the week to come.
I thought I would leave you with a recipe that can be served in multiple ways. (I made it for lunch yesterday!) This was not a Sunday meal for us but I couldn’t write without leaving you with an AMAZING tasty meal idea…. I got this one from Pinterest:
Hot Honey Lime Shrimp
What you’ll need!
1 pound large shrimp, peeled and deveined
4 cloves garlic, smashed
1/2 cup olive oil
4 T honey
juice of two small limes
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
What you’ll do!
-In a large plastic bag add olive oil, honey, lime juice, garlic, salt, pepper, and red pepper flakes (Add more red pepper flakes if you want more of a spicy taste.) Smash garlic so its not so chunky. Once all ingredients of the marinade are mixed together in bag add the shrimp in. (Make sure you cut off the tails)
-Mix together well, making sure to coat the shrimp. Place bag in refrigerator for 30-60 minutes.Turn the bag over 1-2 times so the shrimp are coated evenly.
-Take the bag out and let sit for 10 minutes at room temperature.
-Heat a large skillet and dump shrimp in. Make sure they aren’t on top of each other. You may need to cook in two batches so the shrimp have room. (There is no need to add extra oil to the pan, as the marinade contains enough that the shrimp wont stick.) I poured the shrimp and all marinade in and let cook for 1 minute. Then I poured most of the juices out so the shrimp could cook thoroughly.
-Cook shrimp for about 1 minute until they start to curl and turn pink. Flip them over and cook an additional 30 seconds until they are opaque. (They should look like this when they’re done)
I’m excited for Sunday Dinner tonight! Recipe and Convos to come 😉
Question of the Day!: How often do you sit down for family meals? Daily, Weekly, Monthly, Never!?