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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

I can’t believe that the boys will be back to school very soon! They are getting excited to see their friends and I’m getting excited for more structure!

I’ve been on Pinterest lately, looking for some new recipes to incorporate into our meal schedule! Here are a few that I’m going to be making as we head back to school - these look easy and delicious!

This first one is a make ahead breakfast idea, which I love for the busy mornings! 

Greenletes has made these Mushroom Freezer Breakfast Burritos that look amazing! They are packed full of nutrition, which is great! She offers ideas of what to sub out if you don’t like mushrooms, or the cheese she uses, etc! 

Photo from Greenletes 

I love trying new things! This next recipe that I found is Nut Free Cold Noodles from Chelsey Amer's Nutrition Blog. Again, this recipe is filled with protein and nutrition making it an excellent dinner option!

Photo from Chelsey Amer's Nutrition Blog

This final new recipe I’m trying is from Greenletes, again! :) She has so many amazing options, but this one looks especially delicious: Coconut Fried Rice! I can’t wait to try! 

Photo from Greenletes

Have you started thinking about back to school meal prep? If you know me, you know that I don’t meal prep a lot! But these are three recipes that I’m going to try this fall and add to the rotation! They look too good and easy not to try! 

 

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Are you looking for a new summer recipe? We have found an incredibly delicious watermelon and feta salad from Cooking for Keeps!
By this point in the summer, I am always looking for fresh inspiration - it's still too early to bring out the fall menu, but we are all tired of the same old summer dishes! This Grilled Watermelon and Feta Stacked Salad is an amazing new dish to try!
Ingredients: 
  • 8 ounces whole feta cheese, cut into four smaller squares (length wise, they should be about 3”x3”)
  • ½ large watermelon cut into 8 squares the same size as feta
  • 2 cups arugula
  • ½ cup balsamic vinegar
  • Salt and Pepper to Taste
  • Olive oil

Directions:

  1. Prepare a grill or grill pan to a very high heat.
  2. Place balsamic in a small saucepan. Turn the heat on medium, bring to a boil and reduce to a simmer until thickened and similar in texture to syrup, about five minutes. Let cool.
  3. Drizzle watermelon with a little bit of olive oil, season with a bit of salt and pepper. Grill VERY quickly, just getting a slight char, about ten seconds per side.
  4. Toss arugula with about a teaspoon or two of olive oil. Season with salt and pepper.
  5. Place watermelon squares on platter, top with feta, and another watermelon. Place about ½ cup of arugula on top of watermelon and drizzle with reduced balsamic vinegar.

This recipe from Cooking for Keeps will be a winner for everyone at your dinner table - and we bet that they will be asking for the recipe!

Enjoy!

XO,

Nicole 

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Shot from Chelsea's Messy Apron

This is a new favorite, Grilled Chicken with Avocado Salsa. It's summery, easy and something that everyone in the family loves! Chelsea, from Chelsea's Messy Apron made this incredible recipe.

INGREDIENTS

Grilled Chicken

  • 1 & 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup + 2 tablespoons olive oil, separated
  • 4 large juicy limes (1/2 cup lime juice + lime zest), separated
  • 2 teaspoons minced garlic
  • 3 teaspoons ground cumin, separated
  • 1/2 teaspoon paprika
  • 1 1/4 teaspoon chili powder
  • Salt and pepper

Grilled Corn and Avocado Salsa

  • 4 ears sweet corn
  • Olive oil, salt and pepper
  • 2 large ripe avocados, diced
  • 1 small red onion (or half of a large one), diced
  • 1 small red bell pepper, diced
  • 1/3 cup fresh cilantro, finely chopped
  • 1 tablespoon minced garlic1/4 teaspoon crushed red pepper flakes,
Optional: Serve over rice or quinoa (I like to add lime juice and cilantro to the rice!)

INSTRUCTIONS

  • PREP: Trim the chicken breasts of fat and pound them to an even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside.
  • MARINADE: In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, 2 teaspoons cumin, 1/2 teaspoon paprika, 1 and 1/4 teaspoon chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove about 2-3 tablespoons of the mixture and reserve for later.
  • COAT CHICKEN: Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours.
  • GRILL: Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on one half of the grill. 
  • GRILL CONT.: Remove chicken from marinade and season lightly with salt. Grill the chicken (on the other half of the grill) turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F.). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. As you baste the chicken, flip the corn too. Remove the corn when grilled to your liking (about 15-20 minutes, flipping around every 3 minutes)
  • SALSA: Meanwhile prepare the salsa! Dice the veggies -- the avocados, red onion, red pepper and cilantro. Toss together in a large bowl. Add in remaining 2 tablespoons olive oil, remaining 1/4 cup lime juice, remaining 1 teaspoon cumin, minced garlic, and crushed red pepper flakes. Gently toss together. Slice the corn off the ears and add to the salsa. Add salt and pepper to taste. Toss again and serve over chicken.

I hope that you love this recipe as much as I do! For more incredible recipes by Chelsea, head to her blog, here! 

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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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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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