By Lydia Harrell
HAPPY NEW YEAR! Hope everyone had a safe and enjoyable night. This year for the first time in quite sometime, we stayed home. We had a busy week and it was nice to just relax and bring in the new year together.
I enjoyed some time with a dear friend, for a little day after Christmas trip. It’s always filled with funny moments and tears, of laughter that is.
Later in the week, we took a little family trip to Savannah. It was cold, but a beautiful sunny day. We checked out some of Savannah’s historical sights and enjoyed some really good food. We all decided we would definitely like to go back. It was extra special just being able to spend time with our sons. We know as they get older and life kicks in, that will be more difficult. I hope they know how much we appreciate the time they spend with us.
On the 30th we celebrated my dad turning 88 years old. We grilled burgers and ate in the barn. This is his place and food of choice when having any kind of celebration.
We had our traditional New Year’s Day dinner with our parents. Pork roast, collard green and black eyed peas, making sure to have prosperous year. Actually I think trusting God throughout the year is a much better choice, than the hope of what you eat. We do enjoy that January 1st meal, though.
In honor of our trip to Savannah I thought I would share our Shrimp and Grits recipe. Hope y’all enjoy it.
Shrimp and Grits
1 lb unpeeled, medium-size raw shrimp
1/4 tsp pepper
1/8 tsp salt
1/4 c all-purpose flour
2 slices of bacon
1 c sliced fresh mushrooms (these are optional)
2 tsp canola oil
1/2 c chopped green onions
2 garlic cloves, minced
1 c low-sodium fat-free chicken broth
2 tbsp fresh lemon juice
1/4 tsp hot sauce

1. Peel shrimp; devein. Sprinkle shrimp with pepper and salt; dredge in flour.
2. Cook bacon in a large nonstick skillet over medium high heat until crisp. Remove bacon and drain on paper towels, reserving 1 tsp drippings in skillet. Crumble bacon.
3. Sauté mushrooms in hot drippings with oil in skillet for 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp is lightly browned. Stir in chicken broth, lemon juice and hot sauce, and cook for 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot cheese grits; sprinkle with crumbled bacon.
   Cheese Grits
   1-14oz can low-sodium fat-free chicken broth
   1 c milk
   1/2 tsp salt
   1 c uncooked quick-cooking grits
   3/4 c grated sharp cheddar cheese
   1/4 c freshly grated Parmesan cheese
   1/2 tsp hot sauce
   1/4 tsp ground pepper
4. Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium size saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in cheddar cheese and remaining ingredients.
   Remember if you have a favorite recipe, just email it to Matthew. I would love to share yours with everyone.
   Hope y’all have a blessed week, looking forward to what the new year brings!