30 Days of Thankfulness 2011: Day 6

I am very thankful for our place of worship, Fellowship Memphis.  We moved to Memphis over 8 years ago, with several other couples.  My husband, John Bryson, along with Bryan Loritts and Ben Parkinson, started this wonderful church.  I have truly been challenged, have grown spiritually and, have been blessed by a wonderful community of friends at our church.

The worship music, led by Jonny Pineda often brings tears to my eyes.  Incredible!

I highly recommend tuning in to our podcasts by clicking here:  Fellowship Radio .  John, Bryan and Ben are wonderful communicators!  You will also really enjoy the passionate way our Fellowship Memphis Downtown  pastor, Ricky Jenkins  teaches.  He is awesome! 


Locate a place of worship or be sure and attend your current location on a regular basis.  Don't simply attend, get involved and serve as much as possible.  You will not regret it, but, instead, be blessed beyond belief.


THANKFUL for my church!

RECIPES IN THE LOCAL NEWSPAPER- AWESOME!

Your local newspaper!  A GREAT resource for finding fabulous new recipes!  Over the years, I have truly enjoyed 'scouring' my local paper for DELICIOUS recipes...after all, the editors of the paper have already made sure the recipe is #1....or, why else would they print it?  Check out the recipes below from the local Memphis, TN paper, THE COMMERCIAL APPEAL. Each week, I find really wonderful recipes to add to my recipe collection.  ENJOY!  

Chinese Chicken Salad with Peanut Butter Dressing


For the Peanut Dressing:


1/4 cup rice wine vinegar


2 tbsp. creamy peanut butter


1 tsp. finely grated fresh peeled ginger


1 tbsp. soy sauce


1 tbsp. honey


2 tsp. toasted sesame oil


1/2 cup canola oil


A pinch of red pepper flakes (optional)


Kosher salt and freshly ground pepper


For the salad:


1/2 cup Peanut Dressing


1/2 cup fresh snow peas


1 bag (5 oz.) Spring Mix salad blend


2 cups shredded cooked chicken


2 carrots, peeled and shredded on the large holes of a traditional grater


1/4 cup thinly sliced scallions


1/4 cup fresh cilantro leaves


1/2 cup chopped roasted peanuts


2 limes, quartered, for garnish


For the Peanut Dressing:


In a small bowl whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil, canola oil, and red pepper flakes. Season with salt and pepper to taste.


For the salad:


Bring salted water to a boil in a medium pot. Add snow peas and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the peas and immerse in an ice water bath to stop the cooking process. Drain again and place in a large salad bowl.


Add the salad blend, chicken, carrots, scallions, cilantro, and peanuts and toss. Add the dressing to taste and gently toss to coat. Garnish with lime wedges. Serve immediately.


Tip: To save time, pick up a roasted rotisserie chicken at your local grocery for this recipe. The meat will be fresh, juicy, and flavorful.


Makes 4 dinner salads.


-- Source: "Simply Salads" by Jennifer Chandler

Banana Nut Bread With Yellow Cake Mix

1 box (18.25 oz.) yellow cake mix

3 eggs

1/3 cup oil or applesauce

3 to 5 ripe mashed bananas

1 cup chopped pecans or walnuts

Preheat oven to 350 degrees.

Mix mashed bananas with eggs, oil or applesauce, cake mix and nuts.

Pour into two greased and floured loaf pans or a bundt pan and bake for about 30 to 35 minutes, depending on your oven. (Bundt pan will take about 45 minutes.)

Remove from oven and let cool 10 minutes, then remove to a wire rack to cool completely.

Chicken Enchiladas with Salsa Verde

3 cups shredded cooked chicken

1 cup sour cream

2 jars (16-oz.) salsa verde, divided

Kosher salt and freshly ground black pepper

12 small (4-inch) corn tortillas

2 cups shredded Monterey Jack cheese, divided

Preheat the oven to 350 degrees.

Place the cooked chicken in a medium mixing bowl. Add the sour cream and 1 cup of the salsa verde and toss to evenly coat. Season with salt and pepper to taste. Set aside.

Evenly spread 1 cup of the remaining salsa verde over the bottom of a 9-by-13-inch baking dish. Warm the corn tortillas according to the package directions. In the center of each tortilla, place 1/12 of the chicken mixture (about 2 generous spoonfuls), sprinkle with a generous pinch of the cheese, and roll the tortilla to enclose the filling. Place the enchilada seam-side down in the pan. Repeat with the remaining tortillas. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese. Bake uncovered until the cheese is melted and bubbly on top, about 30 minutes. Serve hot.

Serves 6.

Cooking Tip: In order to make the tortillas pliable enough to roll, warm them. Warm corn tortillas on an ungreased skillet over medium-high heat for 10 seconds on each side or by wrapping up 4 to 6 tortillas between two damp paper towels and microwaving for 30 seconds.

-- Source: "Simply Suppers"

AN AMAZING ARTIST AND A GREAT FRIEND

Erin and Brian Crenshaw are an AMAZING couple here in Memphis, TN.!  He is our YOUTH PASTOR at FELLOWSHIP MEMPHIS AND a very TALENTED artist.  He painted two FANTASTIC works for our son, Bo's, nursery two years ago. Today, I received these AWESOME pictures of some of his newest pieces.  

Please let me know if you are interested in purchasing an AWESOME piece of art, by BRIAN CRENSHAW  Here is the BEST part:  The Crenshaws are currently on a waiting list for adopting a child from Ethiopia. With your purchase of one of these GORGEOUS paintings, your dollars are helping them finance their adoption.  How SPECIAL is that?  

One of these paintings would make an INCREDIBLE focal point over a fireplace or, over a sofa.  Brian's paintings have great texture and vibrant colors.  An original piece of art is always a great conversation starter as you entertain and, as you enjoy living in your space. 

Hanging in Bo's room 

Hanging in Bo's room