And just in time for #nationalroséday! Yes, it’s a thing and yes, it’s tomorrow! So I hope you’re ready to make some of THE MOST Refreshing Watermelon Aperol Frozé to celebrate. I’ve got my blender ready and my watermelon in the freezer. This weekend is looking reallllll good.
I realize I may be a little late jumping on the frozé bandwagon, but since I was preggo last summer and couldn’t partake in the boozy fad as it took America by storm, cut me a little slack, will ya? I actually just had my first taste of this hip adult slushie a couple of weeks ago (which was, TBH, just so-so) but then I tasted it again when we got back to Santa Barbara and MAN did it blow me away. I guess the moral of my story is, you never know what you’re going to get, so if you want to guarantee yourself some tasty frozé, make your own recipe! And make my own recipe I did.
Chances are, if you’ve seen frozé being served somewhere, it’s being poured out of one of those fancy freezer machines. You’re also probably quite aware that alcohol does not freeze completely. Now, both of these factors alone are enough to discourage anyone from attempting to make their own frozé (um, yes, I’m well aware that the average joe does not have a freezer machine in their kitchen), but I have the magic answer for you, and that answer is frozen watermelon and a high-powered blender.
That’s right, we’re going to use frozen watermelon and blend it up real nice to give it that frozé feeling, without shelling out the serious dough for a freezer machine or watering down our beverage with silly ice cubes.
Watermelon, rosé and Aperol – that’s all we need to get this party started! I hope you’re as ready as I am.
Okay, enough building this up. Let’s get to the good stuff. THE MOST Refreshing Watermelon Aperol Frozé can’t wait any longer.
There’s really not much more to tell, because this recipe is just THAT easy, but I’ll walk you through it anyway. You’re only going to need three ingredients and one handy-dandy blender. Oh, and lots of friends because this recipe makes about 6 servings. You’ve been warned!
Aside from the frozen watermelon, you’ll need a bottle of your favorite rosé and about a cup of Aperol. Sure, you could leave the Aperol out if you’re a purist, but I love the bitter kick it gives to an otherwise sweet drink – plus another hit of bright red color.
Once you have all of the ingredients thrown into your blender, you’ll want to whir it up and serve it immediately. THE MOST Refreshing Watermelon Aperol Frozé is best served poolside, lakeside, beachside, or basking under the sun in your favorite hammock or lounge chair.
Good thing it’s Friday, because I’ve got an incredibly Indulgent Smoked Salmon and Bagel Breakfast Casserole to rock your weekend!
That’s right, I’ve taken just about everything that goes into your favorite bagel breakfast – we’re talking cream cheese, chives, smoked salmon, the works – and turned it into a tasty casserole that will feed a crowd. I mean, what’s not to like about that?
To be honest, I’ve been wanting to make something along the lines of an Indulgent Smoked Salmon and Bagel Breakfast Casserole for a looooong time, but have been struggling to find just the right excuse to make it – or enough people to feed it to. So when my Santa Barbara Foodie Gals decided it was time for our first picnic of the warm weather season, and a brunch picnic at that, I knew it would be the perfect opportunity to test this recipe out on a critical yet incredibly appreciative crowd.
We opted to hold our season opener of a picnic at the Santa Barbara Mission Rose Garden, which is probably one of the most beautiful open, public spaces you’ve ever seen. It’s our favorite spot for picnics, with a large, open grassy area framed by a lush rose garden and our own historic mission, which still functions as a church today. If you’re ever in the Santa Barbara area and looking for some scenic spots in addition to your eating and drinking, this Rose Garden (along with the Santa Barbara County Courthouse, home to the Sunken Gardens) are not to be missed.
We had quite the spread at our SB Foodie Gals get-together, and my Indulgent Smoked Salmon and Bagel Breakfast Casserole was a huge hit (although not the only star of the show as quiche, mimosas and donuts were also in attendance.) Needless to say, I got the approval on the recipe so I’m super excited to share it with you today!
You know I’m the hugest fan of balanced living and whole foods eating whenever possible, so you should also know I’m not messing around when I call this dish indulgent. Gluten, dairy, cheese, CARBS – we’ve got it all in this bad boy, hence my emphasis on enjoying it only once in a while, in great company. It’s a dish that can serve a crowd, so it would be the perfect addition to an otherwise balanced brunch menu. In fact, a fresh fruit salad and crudité platter would be the perfect accompaniments!
I roughly based this Indulgent Smoked Salmon and Bagel Breakfast Casserole recipe on my savory bread puddings, however I increased the quantities of certain things to account for the crazy absorption rate of the bagels (and to make it a bit more egg-y and “breakfast-like.”)
When it comes to bagels, feel free to use whatever flavor you prefer to pair with your lox. I used a combo of onion and pretzel, but I also think everything bagels, rye, salt or even plain would be just fab here.
Also, I baked the casserole pretty much right after I assembled it, but I’m venturing to guess that prepping it a little bit in advance (maybe even the night before?) might be a VERY smart idea. After all, after everything is mixed together and loaded in the casserole dish, your Indulgent Smoked Salmon and Bagel Breakfast Casserole is pretty much “set it and forget it,” and who doesn’t want that when you’re trying to entertain a crowd?
Hi friends! I hope you’ve missed me. Life’s been just a little crazy lately, ya know, raising a tiny human, buying a house, all that good stuff, but I’ve missed chatting with you in this little corner of the Internet and I’m going to make a sincere effort to be better about checking in.
Today’s post is one I’ve been wanting to write since January, but it required just a little bit of field research on my end and goodness knows how difficult even the tiniest of outings can be when there is a small babe involved. As you’ve probably heard, Santa Barbara County got hit HARD this winter. First there was the Thomas Fire, followed shortly thereafter by the Montecito Mudslide, both of which caused massive evacuations, homes lost, injury and death. They hit our little towns hard, and an area once known for its plethora of local businesses is now facing more vacant storefronts than it has seen in a long, long time.
While I was hearing about all of these great places being forced to lay people off, cut back hours or completely close their doors to business, I realized that, although I am passionate about sharing my favorite restaurants, wineries and breweries when I’ve traveled to other cities, I’ve never featured some of my go-to spots in my own town. And, in these uncertain times, they certainly deserve to be recognized now more than ever.
If you’re headed to the Santa Barbara area in the near future, I urge you to check out as many of these local eateries and drinking establishments as possible. And if you haven’t been here yet, I think it’s about time you planned a trip! It’s a beautiful little oasis in the middle of California that is truly one-of-a-kind. They don’t call it the American Riviera for nothing!
Full disclosure: I haven’t had the opportunity to stay here yet, but let me just tell you I like what I see. The entire Hotel Californian property (which also includes numerous restaurants and storefronts) is reinvigorating a recently humdrum State St. It’s beautifully decorated, classy and did I mention their rooftop pool?
I’ve eaten at (and enjoyed) the first two eateries they’ve opened, Blackbird and Goat Tree SB, and I think the entire area could be just what downtown Santa Barbara needed.
Formerly The Fess Parker – A DoubleTree by Hilton Resort, I have to give my former employer a mention because there are BIG things happening here. As you can probably guess by the name change, the hotel is going through a huge rebranding. They’ve been remodeling the lobby, meeting and guest rooms to give the resort an updated, beachy feel and I can’t wait to check them out now that the official name change has taken place.
All I can say is thank goodness we finally have a bakery with a legit storefront in town! Helena Ave. Bakery offers a consistent selection of fresh bread and delicious baked goods as well as a huge assortment of grab-and-go lunch options that are perfect for a day of wine tasting or brewery hopping in Santa Barbara’s Funk Zone.
Another Funk Zone gem, Lucky Penny is the place to go for tasty wood-fired pizzas, bountiful salads and hearty sandwiches. And did I mention they also sell frozé? You also must try the mushroom bruschetta appetizer. I’m working on my own version to post on the blog as we speak!
Of course, I have to mention the hubs’ and my very favorite restaurant for date night, whenever we have guests in town, birthday or anniversary, or any other celebration we can think of. Seriously, we’ve tried so many other “nicer” restaurants in town and nothing compares. Aside from the Brussels sprouts (which are OMG to-die-for and ALWAYS on the menu) the Lark’s menu changes seasonally yet never disappoints, and everything is served family style, so you get to taste a little bit of everything! I also should mention that Helena Ave. Bakery, Lucky Penny and The Lark are all related, so it’s no wonder they all made my list of top places to visit!
I couldn’t leave out Santa Barbara’s hippest new wine bar that offers a delicious farm-to-table menu to boot! I love this place for its unique, sometimes kooky wine selections, blind tasting night and veggie-heavy food items that change based on weekly Farmer’s Market offerings. Yoga Pants Salad, you have my heart!
This used to be our “neighborhood joint” when we lived at our old place, and you can bet we’ll still be making regular visits even though we live a bit further away now. It’s locally owned with a great wine and beer selection and tasty pub-like food. They also offer brunch on the weekends, have a patio (yay for dog-friendly establishments!) AND we feel perfectly comfortable bringing the little babe with us. So many bonuses!
Santa Barbara is home to its share of breweries, that’s for sure, but Third Window consistently stands out to us. Even with a frequently rotating menu, the beers are consistently top-notch and, unlike many of today’s newest breweries, they are NOT solely focusing on IPA’s, which is perfect for me since I’m not much of a hops fan!
I’m so glad I stumbled across this gem of a tasting room! With its main winery and tasting room in Paso Robles, August Ridge recently opened a smaller tasting room downtown, just off La Arcada. Because they specialize in Italian varietals, they’re a welcome change from Santa Barbara Wine Country’s largely Pinot Noir and Chardonnay focused repertoire. I’ve loved everything I’ve tasted from them and need to plan another trip back soon to restock!
Handlebar Coffee has been a Santa Barbara establishment for many years, but its newest location on upper De La Vina Street has everyone abuzz. It’s much bigger than the downtown location, with a great outdoor seating area, a full-service kitchen to make tasty breakfast and lunch offerings, plus beer and wine on tap! They also do lots of fun pop-ups and benefits for local organizations. We have yet to attend any but we hope to soon!
If you’re a cheese lover like me, you’re not going to want to miss this stop. I was so happy when what started as a small, local cheese and wine shop that hosted my favorite annual Sparkling Wine & Cheese Pairing Class every year tripled in size to open its own café, only to see it have to shutter the restaurant portion after this winter’s hardships. I have high hopes they’ll once again be able to operate in their full capacity, but until then you can still buy lots of delicious goodies at their shop and support a great local business at the same time!
I’m not going to lie, I’m pretty jealous that Carp has this awesome food establishment in its repertoire. You know I’m all about balance and tasty, quality food, and TFL delivers on all fronts. They offer plenty of vegan and gluten-free dishes, but also plenty of non-special diet items…and it is all soooooo good! Not only do they serve lunch Monday-Friday (try the Crack Bowl…it will not disappoint) they also have a stellar catering program AND offer cooking classes. I know where I’ll be eating lunch every time I’m in the area!
Okay, Lucky Llama is probably THE cutest little coffee shop in Santa Barbara County. Their coffee drinks are top notch, but they also make delish acai and oatmeal bowls. It’s the perfect place to plop down with your laptop and get some work done or meet a friend to catch up on the lovely outdoor patio. Plus, it’s totally kid-friendly, which I’m learning to appreciate more and more these days!
What a one-of-a-kind tasting room! The Apiary specializes in mead but also offers ciders and lots of other interesting fermented elixirs. My dear friend @gojohannogo and I shared the tasting flight and it was the perfect way to take a little foray into the world of mead and everything related. I’m not sure I’d be able to drink large quantities of the different options, but it was so fun to experience all the different flavors. Definitely pay them a visit if you’re looking for a change-up from your average winery or brewery!
This hip little eating and drinking establishment at a Holiday Inn turned Kimpton hotel is just what Goleta (“the Goodland”) needed. It’s a great spot for Happy Hour or brunch, and another one we feel completely comfortable bringing the baby to. If you’re lucky to visit on a Sunday during the summer, you might just catch a raging pool party, live DJ and all!
These are all just a few of my favorites, and I’m sure there are some places that I missed. If you know of any, please leave them in the comments below! I’m all about supporting local right now and love discovering new places. Until next time!
There’s no better way to get back in the cocktail game than with a light and refreshing Lavender Collins!
It’s been a hot second since I’ve done a cocktail Friday post, and I figured that, this being the first official weekend of spring and all, it’s the perfect time to do so with a drink that just epitomizes the season. And it’s my favorite kind of cocktail – not too boozy, not overly sweet, tons of intriguing flavor…Oh, I do hope you enjoy this Lavender Collins as much as I did.
I’ve been wanting to whip up a cocktail using lavender and gin for quite some time now – ever since I saw the combo in a cocktail recipe in Food & Wine mag – but then this little thing happened where I got pregnant and, well, I really couldn’t think of any nonalcoholic version that would do the flavors justice. So I shelved the idea and I’m so glad I’m just now circling back to it because it really is the perfect drink for the season!
We’ve endured quite the rainstorm over the past couple of days, but today the sun is finally starting to poke back through again. I realize our “storm” is probably quite miniscule compared to what all you out on the East Coast ever experience, but I must say it’s days like the ones we’ve just had that remind me how lucky we are to live in an area that only sees this type of weather a few times a year.
Weather aside, I couldn’t be more excited to step into spring with this Lavender Collins. I mean, not only am I totally jazzed that I can enjoy cocktails again, I’m also pretty stoked about the flavor of this boozy beverage.
And it doesn’t take much! We’re talking about a four-ingredient recipe right here (okay, maybe six if you count the simple syrup ingredients separately) and about 15 minutes between you and your new favorite Friday cocktail for the foreseeable future.
The most difficult (and really, not that difficult) part of this whole recipe is making the lavender simple syrup, but as long as you can boil water and get a hold of some fresh (or culinary) lavender you should be a-ok.
Other than that, all you need is your favorite gin, some fresh lemons and club soda. Who knew something so delicious could be so easy?
If you’re a fan of floral, botanical flavor and a light, refreshing drink to kick off your weekend, then this Lavender Collins is for you.
How will you be spending the first weekend of spring??
A light, refreshing take on the classic gin cocktail with tons of botanical flavor - the perfect drink to enjoy all spring!
Author: CaliGirl Cooking
3/4ouncelavender simple syrup(see Notes)
1/2ouncefresh lemon juice
Culinary lavender and lemon wheels, for garnish
Combine all ingredients except garnishes in a rocks glass filled with crushed ice. Stir to combine.
Sprinkle on culinary lavender and hang a lemon wheel on the rim for garnish. Enjoy!
To make the Lavender Simple Syrup: Combine 1 cup water, 1 cup sugar and 3-5 sprigs of fresh lavender in a small saucepan and bring to a heavy simmer. Turn down to a low simmer and let cook until mixture has reduced by half (about 10-15 minutes.) Pull out lavender sprigs and bring to room temperature before making your cocktail.
I don’t think you understand how excited I am to bring you these Ahi Poke Pineapple Bites with Avocado Mousse today!
If you know me at all, you know that poke is one of my absolute favorite foods, and it seems to be right up there on your list of favorites, too. My Spicy Poke Bowls are the most pinned recipe on this site, after all, and this Spicy Beet Poke has become one of the most-requested dishes from some of my closest friends.
I’ve been dying to share these Ahi Poke Pineapple Bites with Avocado Mousse for MONTHS now, but I wasn’t about to share them when I couldn’t enjoy them (thanks, pregnancy!) Well, let’s just say that now I’m making up for lost time and ahi poke in any way, shape or form has once again become a weekly staple in my diet.
I love these flavorful little bites because they combine so many of my OG foods in one bite – poke, pineapple AND avocado? I mean, it doesn’t get much better than that.
So let’s chat a little bit about the three different components that go into making these tasty appetizers..
The pineapple is the easiest part. I cut into a fresh piña because they are plentiful here in CA even in the winter, but if you live somewhere that’s not the case, you can even use canned slices. The important part is to get the wedges as thin as possible so the juicy pineapple flavor doesn’t overwhelm all of the other deliciousness we’re getting to next.
Speaking of – the next step is perhaps the most important part: the poke! You know the old saying, “If it ain’t broke, don’t fix it,” so I stuck with the basic recipe I’ve used for the other poke dishes on this site. When I made this dish to photograph I left out the spicy sambal oelek, but I must say that there would be absolutely nothing wrong with adding some in to the mix to give the poke a little extra hit of flavor.
And, the third and final step – avocado mousse! Guys, I don’t know why I’ve never ventured down this path before but I kind of feel like I’ve just opened the door to a whole new world of avocado usage. And it’s so easy! Just take ripe avocado, lemon juice and a touch of salt, throw it all in the food processor and – voila! – the creamiest, fluffiest, avocado-ness you’ve ever tasted.
I mean, how can you hate a healthy appetizer that contains THE best healthy ingredients (IMO) on the planet? Pineapple, avocado, ahi – I’m looking at you.
Okay, I have to admit that there is ONE more special touch that I think would really take these Ahi Poke Pineapple Bites with Avocado Mousse over the top…and that special touch comes in the form of CRUMBLED MACADAMIA NUTS. I was seriously kicking myself for not thinking of this before I shot the recipe, so please, please PLEASE do me a solid and sprinkle some over top when you make ‘em. And then invite me over 🙂
These bite-size appetizers feature the best healthy ingredients - ahi, pineapple and avocado - and are both gluten- and dairy-free!
Author: CaliGirl Cooking
For the poke:
1tablespoonwhite sesame seeds
1/4of a sweet onion, diced
Sambal oelek or sriracha, to taste
All other ingredients:
1pineapple, peeled and cut into wedges
Add all poke ingredients to a large bowl and stir to combine. Refrigerate until ready to use.
Place peeled, ripe avocados, salt and lemon juice in the bowl of a food processor and pulse until no chunks remain. Transfer to a piping bag and set aside.
To assemble the bites, scoop a small spoonful of poke onto each pineapple wedge, then pipe a dollop of avocado mousse on top. [And here is where you would also sprinkle on the macadamia nuts if you’re smart enough to use ‘em.] Serve immediately, before the avocado mousse has a chance to brown.