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The Adventures of Nick & Brittany

Month

January 2012

DIY kitchen wall art

Finally started working on the wall art that will go in our kitchen! This was my inspiration:

(from bhg.com)

I used these supplies:

Shadowbox from Michael’s, 2 sheets of craft paper, 8 inch plate from Home Goods, ruler, and E-6000 (you can find this at Michael’s as well).  I used mod podge to back the shadow box with paper and E-6000 to glue the plate on (let dry overnight).

Finished project…

Hung up in our living room for picture purposes.  I hope to make 2 more and hang them in our kitchen once we paint it.  🙂

(sorry about the glare)

And.. if you don’t want to make this yourself you can buy some I’ve made here: https://www.etsy.com/shop/VintageHomeComforts?ref=hdr_shop_menu

Motivation.

I am so motivated today to clean and organize our house and especially our spare bedroom.  Since we have been married, Nick and I have used our spare bedroom as a space for all of our extra ‘stuff.’  Before we (Nick) started going through it two weeks ago you could not get in the room without risk of tripping or hurting yourself trying to navigate through the piles of stuff that we have and obviously don’t need (we have gone the last 6 months without all of it).   Today I am so motivated to tackle this room.  Not because I feel particularly in the mood to organize but because I am not able to start working on painting and decorating our kitchen until the spare bedroom is organized.. Nick must know me really well because the prospect of painting our kitchen has made me an organization machine today!

I have big plans for the kitchen.. 🙂  I saw this picture on pinterest and am going to use it as my inspiration for our kitchen.

I love the bright orange walls and the wall art! I hope to start working on some of the wall art later this afternoon if I get all of my cleaning/organizing done!

Corn chowder with chicken.. make this soup!

Found this Pioneer Woman recipe on pinterest and it looked so good that I decided to make it that night.  It was amazing!

The original recipe can be found here: http://thepioneerwoman.com/cooking/2011/10/corn-cheese-chowder/

I didn’t use bacon to save on money and time (although I am sure that bacon makes this recipe even more amazing) and used 2 cans of corn (15 oz.) because I do not have fresh corn at my disposal.  Also, I added an extra cup of pepper jack cheese and cooked, shredded chicken.  Served with french bread.

A picture of the peppers and onions sauteing, just because they are so beautiful.  🙂

Encouraged to Pray

God has been teaching me so much lately about what it means to bear another’s burdens, especially my husbands. One of the joys of marriage is listening to your spouse’s cares, concerns, fears, dreams and offering appropriate and heartfelt encouragement, comfort or correction. I have benefited tremendously from the loving encouragement, comfort and correction of my sweet husband. But by God’s grace, I have recently felt that my words alone are not enough to comfort or encourage my husband and in seeking godly counsel God has shown me and encouraged me to stop talking and start praying. The sweet woman I nanny for let me borrow the book, The power of a Praying Wife, and God has used it show me that bearing my husband’s burdens does not merely mean listening and responding (even if my response is God glorifying) but diligently lifting up all of these things to our Heavenly Father who loves us and cares for us.

“Humble yourselves, therefore, under the mighty hand of God so that at the proper time He may exalt you, casting all your anxieties on Him, because He cares for you.” – 1 Peter 5: 6-7

“…do not be anxious about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God.” -Philippians 4:6

“And my God will supply every need of yours according to His riches in glory in Christ Jesus. To our God and Father be glory forever and ever. Amen.” -Philippians 4:19-20

God has been using prayer to grow my faith in Him and His promises. I am so encouraged by His word that reminds me that He is a good and loving Father who hears my requests and answers them according to His will which I believe is my good.

“Or which one of you, if his son asks him for bread, will give him a stone? Or if he asks for a fish, will give him a serpent? If you then, who are evil, know how to give good gifts to your children, how much more will your Father who is in heaven give good things to those who ask Him!”
-Matthew 7:9-10

White Chicken Chili

Nick and I love this chili and it doesn’t take that long to make if you cook the chicken ahead of time.   I serve it with rice, sour cream and sliced avocado.  I made it this week but the picture didn’t turn out well.. I will try to upload one next time I make it!

Quick White Chicken Chili:

Adapted from America’s Test Kitchen 2011

Ingredients:

2 Tbs. vegetable oil
½ onion chopped
1 jalapeno pepper sliced*
1 green bell pepper sliced
2 garlic cloves
2 tsp. ground cumin
2 (16 oz.) drained cans of cannellini beans
3 cups chicken broth
2 lbs. cooked shredded chicken (I boil mine beforehand)
¼ c. juice from 2 limes
½ c. chopped cilantro
Salt and pepper to taste

*make sure you wear gloves when cutting/handling jalapeno pepper so that it doesn’t burn you.

1.) Heat oil in large skillet or Dutch oven over medium-high heat until simmering. Cook onion, bell pepper, and jalapenos until soft 6 to 8 mins. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in beans and broth.

2.) Remove 2 cups of bean mixture from pot and puree in blender until smooth. Stir pureed bean mixture back into pot and bring to simmer. Cook over medium heat about 10 minutes.

3.) Stir in chicken, lime juice and cilantro and cook for 2 more minutes. Season with salt and pepper. Serve with sour cream, rice and avocado.

 

 

DIY.. You win some, you lose some

Continue reading “DIY.. You win some, you lose some”

Coconut Crusted Shrimp

So this is one of Nick and my favorite dinners of late…   I serve it with rice and sweet chili sauce for dipping and a lime wedge to squeeze on top.

Here’s the recipe:

Ingredients:

1 lb. shrimp, peeled and fully cooked
2 large eggs
½ c. Coconut milk
½ c. all-purpose flour
1 cup. Panko bread crumbs
1 ½ c. shredded Coconut
½ tsp. salt
½ c. vegetable oil, divided

Sweet Chili sauce for dipping and fresh lime to squeeze on top.

Directions:

Prepare your breading station (you will need 3 med. Bowls).  Place your flour in the first bowl. In the second bowl combine eggs and coconut milk and whisk thoroughly. In your third bowl combine your bread crumbs and shredded coconut.

Dredge each individual shrimp first in flour, then egg mixture and then bread crumb mixture.  Set aside.  Once all are coated heat ¼ c. oil in skillet (drop a piece of flour in and when it bubbles the oil is ready).  Place 6-8 shrimp in skillet to fry (make sure there is enough room and shrimp are not touching).  Fry for 1-2 minutes on each side, until golden brown.. Watch them, they fry quickly! After, place on 2 stacked paper towels to soak up excess oil.  Heat up remaining oil and repeat.  Serve with sweet chili sauce for dipping and a lime wedge.

Our first Christmas!

First Christmas tree.. right after we got it up and all decorated!

…some presents under the tree and some Christmas cards.

Picture we used for our Christmas cards this year.. photo courtesy of Suzie Gies.  Thanks Suz!! 🙂

DIY Map lamp shade

So.. the newest project I am eager to start is a map covered lamp shade.  I first saw this one on Pinterest and was so sad that the link was only to buy it.. not a DIY tutorial, but after some googling I found a tutorial that I am going to use as a starting point.  Now I just need to search the used book store down the road for a sweet map atlas!

My map lampshade inspiration:

Tutorial:

http://www.prettyhandygirl.com/2011/09/vintage-map-lampshade.html

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