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I'm Nicole. I am a wife, mother, shop owner on Mackinac Island, and lover of handmade. The little things and little moments inspire me. Follow me on my blog as I write about shop news, my travels, island life and motherhood.
Nicole
xo.

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little luxuries

Today I'm sharing two new recipes that I'm loving for spring!
Avocado Corn Salad from the blog, Cookin' with Mama!
Ingredients:
  • 3 Corn Cobs
  • 2 Large Avocados
  • 1 Cup Grape Tomatoes Cut in Half
  • 1/4 of a Small Purple Onion
  • 2 Tablespoons of Chopped Cilantro
  • 1/2 Cup Dried Cranberries

Salad Dressing:

  • Juice of 1 Lemon
  • 2 Tablespoons of Olive Oil
  • 3/4 Teaspoon of Salt
  • 1 Teaspoon Minced Garlic

Instructions

1. Boil the corn for 5-7 minutes and then allow to cool. Cut off the corns flesh with a knife or corn slicer tool.

2. Cut the avocado into large cutes, tomatoes into halves, thinly slice the onions and chop the cilantro. 

3. Place everything in a bowl and add the dried cranberries.

4. Prepare the dressing by mixing the salad ingredients together. Pour over the salad ingredient and toss to coat everything well.

5. Serve and Enjoy! 

Shot from Amanda's Cookin'

The next recipe that I am excited about for Spring is from Amanda's Cookin'. It's a Mexican Chicken Casserole that is delicious and the whole family will enjoy!

Ingredients:

  • 3 Cups of Crushed Tortilla Chips
  • 15 oz. Black Beans, Drained and Rinsed
  • 2 Cups of Chopped Cooked Chicken, If you're in a hurry a rotisserie chicken works great for this!
  • 1 Teaspoon Ground Cumin
  • 21 Ounces of Cream of Chicken Soup
  • (1) 10 oz. Can of Rotel Tomatoes, Undrained
  • 2 Cups of Shredded Jack Cheese
  • 2 Cups of Shredded Medium Cheddar Cheese
  • 1 Tomato, Diced
  • 1 Bunch of Cilantro, Rinsed and Chopped
  • Jalapeños, optional

Instructions: 

  1. Preheat oven to 350 F and grease a 13×9 casserole dish with non-stick cooking spray.
  2. Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
  3. Layer diced chicken and black beans over the crushed chips.
  4. Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
  5. Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
  6. Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
  7. Garnish casserole with cilantro and chopped tomatoes.
  8. Serve immediately with a slice or two of fresh jalapeño.

 Tips & Trips: 

  • Do not drain Rotel tomatoes before adding to casserole.
  • You can substitute Doritos for regular tortilla chips.
  • For another flavor element, mix a 4 oz. can of diced chiles into the soup/cumin mixture.
  • Prepare ahead of time except for the tortilla chips over the top. Cover with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and sprinkle with chips. Bake until hot and bubbly. 

 I hope that you and your family love these as much as we do! If you make them, tag us in your photos over on Instagram! 

 

 

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