Hi!
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

Egg Roll in A Bowl
I love a good, easy recipe! With the beginning of a new season, the easier the recipe the better! I recently stumbled across this Egg Roll in a Bowl Recipe from Evolving Table. 
London, from Evolving Table, created this delicious deconstructed egg roll that is delicious and easy to make!
Here are the ingredients for this dish:
  • 2 Tbsp. olive oil divided
  • 1 lb. ground turkey or beef
  • 1 ½ cups sweet onion finely diced
  • 1 cup carrots shredded
  • ½ tsp. ginger paste or minced ginger
  • 3 cloves garlic crushed
  • ¼ cup chicken broth regular sodium
  • 5 cups shredded cabbage cut into ¼-inch shreds
  • 2 Tbsp. soy sauce Tamari or coconut aminos, gluten-free
  • 2 tsp. rice wine vinegar or apple cider vinegar
  • ½ tsp. salt to taste
  • ¼ tsp. pepper to taste
  • 1 tsp. toasted sesame oil 
  • Toasted sesame seeds optional
  • Green onions optional

Directions:

  1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.

  2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.

  3. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.

  4. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.

  5. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

  6. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy! 

     

    Let me know what you think! We love this recipe and I hope that you will too! 

 
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This past weekend we were on Mackinac Island getting ready for the new season. There is a lot of preparation involved before that opening day! 

We are enjoying the last couple of weekends of the streets being empty before the crowds arrive. We were also able to spend some time with family and friends and catch a gorgeous sunset! Louie made a little ‘boat’ out of popsicle sticks and duct tape and we all went down to the water to let it ‘sail’. It was so cute! 

On the work side, I’m busy getting the three shops ready for the new season, along with Andrew busily making new changes at Doud’s Market. Doud’s Market has decided to update to self-checkout lines which is an exciting, but big project!

 

I worked on tidying the shops, going through new product that has arrived and putting displays together! We have SO many amazing new goodies for the season. I’ve been sharing on my Instagram many of my favorite new goodies for Mom this Mother’s Day. 

Do you need help picking out a gift for Mom? Check out our Mother’s Day page here: https://littleluxuriesofmackinac.com/collections/mothers-day-gifts.

If you still need help after looking at our Mother’s Day collection, send us an email at littleluxuriesmanager@yahoo.com. We’d love to help you find the perfect gift for Mom! 

Hope your week is a good one! You’ll find me in my casual shop clothes and a baseball hat this week moving boxes, pricing, displaying and trying to get it all together! 
Nicole 
Xo
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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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Shot from Kathryn's Kitchen Blog
With St. Patrick's Day quickly approaching, I thought it would be fun to make a special treat for the boys! Earlier this week, Johnny and I made these Lucky Charms Rice Krispie Treats while the older boys were at school.
I followed the recipe from Kathryn's Kitchen Blog. It was so easy and a fun recipe to make with John's help!
Ingredients: 
  • Butter
  • Marshmallows
  • Lucky Charms cereal
  • Rice Krispies cereal
Directions: 
  1. Line a 13 x 9 inch baking pan with parchment paper and lightly coat with nonstick cooking spray.
  2. In a large pot over low heat, melt the butter. Once the butter has melted, stir in the marshmallows and stir constantly until melted. Be sure not to let the marshmallows brown, they will burn quickly.
  3. Once the marshmallows are melted remove from heat and stir in the cereal until evenly coated.
  4. Pour the mixture into the prepared pan and press evenly (coat a spatula with nonstick cooking spray on both sides or coat your hands so the mixture doesn’t stick). Add Lucky Charms marshmallows to the tops of the treats (optional). Allow to cool for a few minutes and slice into bars.
If you make these yummy bars, tag me in your Instagram stories so I can see the fun! 
xo,
Nicole 
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Sharing a recipe that we all love in our home! The recipe is from Gimme Delicious: Chicken and Avocado Tacos with Creamy Cilantro Sauce! 

Tacos

Shot from Gimme Delicious 

Here’s the Recipe and Instructions from the website:

For the Chicken

  • 1 pound chicken breasts cut into bite size pieces
  • 2 tbsp olive oil
  • 2 clove garlic crushed or minced
  • 1 tbsp chili powder 
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon onion or garlic powder
  • 1/4 teaspoon kosher salt
  • 1 tbsp olive oil
  • squeeze of lime optional

Cilantro Lime Sauce

  • 1/2 cup sour cream or Greek Yogurt or Mayo
  • 1/4 cup cilantro
  • 1 clove garlic
  • 1 teaspoon lime juice
  • salt and pepper to taste

To Assemble

2 avocados, sliced

6-8 small tortillas corn or flour

Instructions

To Make Chicken

  • Chop 2-3 medium chicken breasts into small bite-size pieces. In a medium bowl whisk together olive oil, garlic, chili, cumin, onion powder, and salt. Add in chicken and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 48 hours. 
  • To cook: Heat a large heavy-duty or cast iron skillet on high heat for 1 minute. Add the olive oil and chicken. Cook chicken in a skillet over medium-high heat until charred and cooked through, 8-12 minutes. Turn off heat and finish with a squeeze of lime (optional). 

To Make the Cilantro Lime Sauce

  • Add the sour cream, cilantro, garlic, lime juice and salt & pepper to blender or food processor. Blend for 30 seconds to 1 minutes or until creamy. 

To Assemble:

  • Char tortillas on stove-top if desired. Add some of the chicken to the warmed tortillas. Top with avocado and cilantro sauce. 

It’s perfect the perfect recipe for a weeknight- it should only take 30 minutes total to make! If you give it a try, let me know what you think!

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