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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

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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December is here and truthfully I cannot believe the last month of 2020 is here. It's been a mix of emotions as we all can relate. Normally this month our family has holiday functions every weekend and school + community events on week days. This December, those functions are not happening, but our online businesses are keeping me busy. THANK YOU, THANK YOU, THANK YOU! As much as the online business is so much different than in the store, it is fun being creative through social media! I enjoy explaining some of our products to you so you can better understand them. Ask me anything, I'm here to help! 
This Sunday is the Christmas tree lighting on Mackinac Island and it will be virtual so all of you can experience the joy of the perfectly lit tree on Main Street. 
Go to the Mackinac Island Tourism Bureau's facebook page to find the details to join in! 
Everyone has so many different holiday traditions. A few that our family has started since the boys have been little are Elf on the Shelf, gingerbread house making, a chocolate advent calendar, Christmas light drive, Christmas eve homemade pizza, and Christmas morning crepes. Check out my favorite crepe recipe here!
This month I will be sharing photos of our Christmas decor in our own home, photos of Mackinac Island and family recipes. The stores are open every Tuesday in December for island residents and December 26th - January 1st from 11am-3pm. 
I will continue sharing some of our favorite products through Instagram and Facebook and new items are still arriving. 
I hope you are able to spend this holiday season with loved ones and you can find peace and joy during this special time. 
Nicole
xo.
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Mongolian Ground Beef Noodles

 

This past weekend, I made this new recipe and we all LOVED it! It was so delicious and incredibly easy.

For the ingredients list you need —

  • 1 lb. lean ground beef
  • 4 tsp minced ginger
  • 6 cloves garlic, minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup of beef broth
  • 1/2 cup brown sugar
  • 6 tbsp hoisin sauce
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 4 green onions diced
  • Toasted Sesame Seeds

INSTRUCTIONS

    1. In a medium skillet with high sides on the stovetop, brown the ground beef along with the ginger and garlic until beef is cooked through. Use the back of a wooden spoon to make sure meat is broken up well. Drain any fat and return the pan to the stovetop.
    2. While the ground beef is cooking, get a pot of water started for your pasta noodles. Be sure to salt the water well so that your noodles soak up that flavor.
    3. Combine the remaining ingredients -- the soy sauce, beef broth brown sugar, red pepper flakes, pepper, and hoisin sauce in a small dish and pour into ground beef mixture.
    4. Let them saute in the pan for about 3 minutes to allow the ground beef to absorb the flavors.
    5. Once your pasta is done cooking, transfer the noodles to the mixture. Mix thoroughly and allow to cook for a couple of more minutes to allow the sauce to thicken.
    6. Top with green onions and toasted sesame seeds for the perfect noodle dish!

This recipe and picture is from https://jenaroundtheworld.com/mongolian-ground-beef-noodles/. I’m saving it to our recipe book for future, easy meals!

I hope that you try it and love it as much as we do!

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Tortellini Minestrone Soup

One of my favorite soups to make for winter is Tortellini Minestrone Soup! It was so chilly and rainy this past weekend, so it was the perfect meal to warm us all up!

Ingredients:

  • 1 Tablespoon Olive Oil
  • 1 Yellow Onion, Diced
  • 2 Garlic Cloves, Chopped
  • 4 Large Celery Stalks, Diced
  • 2 Large Carrots, Peeled & Diced
  • 2 (14-ounce) Cans Diced Tomatoes with Juice
  • 2 (14-ounce) Cans Kidney Beans, Rinsed and Drained
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 2 Teaspoons Dried Oregano
  • 2 Teaspoons Dried Basil 
  • 4 Cups Chicken Stock
  • 1 (9-ounce_ package cheese tortellini
  • Grated Parmesan cheese

Instructions:

  1. Set a large pot over medium-high heat with olive oil. Once hot, add in the onions and garlic and cook until soft and translucent, about 5 minutes.
  2. Stir in the diced tomatoes with their juice and the beans. 
  3. Season with salt, black pepper, oregano and basil.
  4. Add the chicken stock and bring to a simmer. Cook until the veggies soften, about 10-15 minutes.
  5. Add the tortellini and cook until they float, about 3-5 minutes
  6. Serve the soup with a sprinkling of cheese on top.

This recipe takes just around 50 minutes to make and is so delicious! Tell me, what’s one of your favorite soups to make for winter? 

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Pumpkin Stuffed Shells

Shot from Eat Yourself Skinny

I made and shared this recipe last year, but it’s SO good I had to share it again for fall. It’s the perfect fall recipe that the whole family will enjoy! 

Pumpkin Stuffed Shells from the blog Eat Yourself Skinny 

INGREDIENTS

20 jumbo pasta shells

For The Filling:

1 (15 oz) can pumpkin puree

1 cup grated pecorino cheese

1 large egg white

2 tsp nutmeg

1 tsp cinnamon

1 Tbsp fresh sage, minced

Pinch salt and pepper

For The Marinara:

1 Tbsp olive oil

2 cloves garlic, minced

½ cup chicken broth

¾ cup crushed tomatoes

¾ cup pumpkin puree

2 Tbsp pecorino cheese

2 tsp. fresh sage, minced

½ tsp. basil

¼ tsp. nutmeg

½ tsp. salt

¼ cup pecorino cheese (for topping at the end)

INSTRUCTIONS

Preheat oven to 350 degrees F.

Cook pasta shells according to the package instructions, until al dente, and drain. Rinse with cold water and arrange on a baking sheet to cool until ready to stuff.

To make the filling, mix together pumpkin, pecorino cheese, egg white, nutmeg, cinnamon, sage, salt and pepper in a large bowl until all incorporated and set aside.

To make the marinara, drizzle olive oil in a large skillet and saute garlic until fragrant. Add chicken broth, crushed tomatoes, pumpkin, pecorino cheese, sage, basil, nutmeg and salt mixing well until everything is combined. Bring to a boil then turn down heat to medium/low, cover and allow sauce to simmer for about 15 minutes. This is when you can stuff your shells.

Using a pastry bag (or a spoon), fill each shell with about 2 tablespoons of filling.

In a 9" x 13" baking dish, spread about ¾ths of the marinara in the bottom of the dish and arrange shells on top. Cover with foil and bake for about 30 minutes.

Remove foil, sprinkle with additional pecorino cheese and bake uncovered for an additional 10 minutes until hot/bubbly and cheese is melted.

Top with remaining sauce and serve!

This is a recipe that I loved making  every fall! I made it last week and the whole family loved it! Happy Fall, I hope you enjoy it! 

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