Salsa, Salad or Both?!

Who needs an easy to make salsa that can also be a salad?  You all should be saying "ME!"  I've been making this salad, I mean salsa, all summer and I'm so excited to finally getting around to sharing it.

Full disclosure, I'm sort of a bean hater.  I have never liked and will never like refried beans. I believe its a texture thing.  I wish you could see my face as I'm typing this because I'm sure my expression is the exact replica of Disgust from Inside Out, which is a movie everyone should see.  Anyhow, my Mexican food lover husband is a bean fanatic.  So to keep us both happy I combined black beans with my favorite summer vegetables.  

This festive salsa/salad is super versatile.  It makes the best companions with tortilla chips, chicken tacos, grilled fish, a bed of leafy lettuce, red cabbage or kale and of coure a great margarita.  Oh, and the longer it marinates the better it is.  It's the perfect addition to your Labor Day and end of summer gatherings!  Enjoy!

Roasted Corn and Black Bean Salsa Salad

Ingredients

2 ears fresh corn

2 teaspoons olive oil

1 - 15 ounce can black beans, drained and rinsed

1/2 cup radishes, chopped

1/2 cup orange or red bell pepper, diced

1/2 medium red onion, diced

1 jalapeno, seeds removed and diced

1-2 limes, juiced

1-2 garlic cloves, minced

1-1/2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

Preheat the oven to broil.

Carefully cut the corn off the cob.  Spread the corn onto a foil lined baking sheet.  Drizzle the olive oil over the corn and season with salt a pepper.  Broil in the oven until slightly charred, about 5-7 minutes.  Remove the corn from the oven and allow to cool.

Combine the remainder of the ingredients into a medium bowl.  Add the roasted corn and stir to combine.  Season with salt and pepper.  Cover and refrigerate for at least 1 hour and up to one day ahead of serving.  Makes about 3 cups.

Watermelon Salad Stacks

Is it August already?  I feel like this summer has literally flashed before my eyes!  I'm still trying to hold on to any bits of it that I can as kids are headed back to school and fall recipes are popping up in my Pinterest feed.  

Watermelon screams summer to me and while I'm usually juicing it for a cocktail I thought we could all take a (short) break from the booze to enjoy this refreshing, simple to make summer salad.  I sort of stumbled across this mixture as I was quickly trying to make something for lunch without turning on the stove.  I know most people use feta or grilled halloumi (which I need to do a post on) cheese with watermelon but I'm a huge fan of burrata.  The creamy stuffed fresh mozzarella is a perfect pair to the juicy and refreshing watermelon.

While I went fancy with the presentation of this salad, you can simply chop up the watermelon and burrata, place it on a bed of arugula, drizzle the olive oil and balsamic on top and enjoy!  Either way you can't go wrong and it will surely keep you in the spirit of summer as we all soak up the last bit of it.

Watermelon Salad Stacks

Ingredients
1 mini seedless watermelon
1 4 ounce burrata cheese ball
1-1/2 - 2 cups arugula
Olive oil
High quality balsamic vinegar
Fresh ground black pepper

Slice the watermelon into 1/2 inch rounds.  Using a 2-1/2 inch round cookie cutter, cut out watermelon stack rounds and set aside.  Next, carefully slice the burrata cheese into 1/4 inch slices.

To assemble your stacks place one watermelon round on the plate.  Place amount an 1/8 of a cup of arugula on top.  Place one slice of burrata cheese on top of the arugula and top with one final watermelon round.  Place another 1/8 cup of arugula on top of the watermelon stack.  Drizzle with olive oil and balsamic vinegar.  Top with fresh ground black pepper.  Repeat with the rest of the watermelon, burrata and arugula.  Makes 5-7 Stacks.

The ImPaler - A Beer Cocktail

We're back!  Sorry for the long break, but not to worry we've got some great cocktails and food recipes coming your way!  We couldn't think of a better way to begin than with this refreshing summer beer cocktail!

Los Angeles has been sticky, humid and as my husband puts it, "uncomfortable and just too hot!"  So to make things a little more bearable he created the ImPaler.  It's the perfect balance of sweet, tart and hoppy goodness.  This simple to make beer cocktail is meant to be enjoyed by the pool, on the beach, or on the porch during a summer rain shower, which we need desperately.  It screams summer in a glass so get mixing and start sipping!

The ImPaler Beer Cocktail

Ingredients:
2 ounces Vodka (we use Tito's Handmade Vodka)
3/4 ounce fresh grapefruit juice
1/2 ounce honey simple syrup
1 ounce pale ale beer for float (we use Element 29 Pale Ale by Epic Brewing Co.)
1 sprig of thyme (optional)

In an ice filled rocks glass, pour in the vodka, grapefruit juice and honey simple syrup.  Stir to combine.  Pour the beer on top to float and garnish with the sprig of thyme.  Makes 1 cocktail.

Wedding Cocktails

Friendships that begin with ugly khaki button down shirts, "safari adventures," jungle coladas, and late night shots at a local bar are bound to last a lifetime.  As much as we all complained about that weird California chain restaurant we worked in many years ago, we can only be forever thankful for the relationships we gained from it.  

We saw each other through that crazy time of our twenties where we were all figuring out life while working hard and partying even harder.  Fast forward to the present we survived and made it through new jobs, a new business, four weddings and a baby!

Photography by Scott Nelson Photography.  Photographer: Alex Morgan

The latest wedding was definitely one to put down in the books!  You can't go wrong with Malibu sands, the ocean breeze, the sunny California blue sky, laughter, love and strong cocktails!  That's were we come in, the strong cocktails.  Greg and I were so honored when our dear friends Evan and Erin asked us to create their signature cocktails.  Greg and I dived right in and enjoyed many (buzzed) nights coming up with new recipes that would best reflect our incredible friends.

Photography by Scott Nelson Photography.  Photographer: Alex Morgan

Erin is the most beautiful (ok let's just agree she is a model) soul you will meet!  We needed to create a cocktail that showed off her beauty and class.  With the help of our pretty roses from our garden we were able to create a sophisticated drink for our vodka loving bride.

Cucumber Rose Vodka Spritzer

Ingredients
4 ounces cucumber infused vodka (see recipe below)
1-1/2 ounce rose simple syrup (see recipe below)
Soda water
Rose petals for garnish

In a cocktail shaker add the cucumber infused vodka, rose simple syrup and ice.  Shake vigorously.  Pour into two ice filled cocktail glasses, top with soda water and garnish with rose petals.  Makes two cocktails.

Cucumber Infused Vodka:  Pour 8 ounces of vodka into an airtight jar or container.  Add 4-6 slices of cucumber.  Allow to infuse in a cool place or the refrigerator for 2-3 days.  Strain the vodka and discard the cucumbers.  Store in the refrigerator for up to 2 weeks. 

Rose Simple Syrup

Ingredients
1/2 cup water
1/2 cup sugar
1/2 cup organic old fashion rose petals, washed and dried

In a small sauce pan over low heat dissolve the sugar into the water.  Once the sugar has completely dissolved remove from the heat and add the old fashion rose petals.  Stir to combine. Cover and allow to steep for 20 minutes.  Strain the syrup and discard the rose petals.  Allow to completely cool and store in an airtight container in the refrigerator for up to 2 weeks.  

Note:  If you do not have or cannot find old fashion roses than you can simply combine equal parts store bought rose water and sugar together over low heat to make your syrup.

Evan is our laid back friend who is no nonsense when it comes to bourbon.  We needed a twist to make his signature drink unique and wanted something rustic and bold.  Thanks to our grill we were able to created a easy to drink (or shoot) bourbon cocktail.

Photography by Scott Nelson Photography.  Photographer: Alex Morgan

Grilled Citrus Bourbon Cocktail

Ingredients
1 grapefruit
1 orange
1 lemon 
1 mandarin orange
1 tablespoon olive oil
4 ounces bourbon
Mint sprigs for garnish

Turn on and heat your grill according to the manufacturers directions.  

Cut each of the citrus in half.  Juice one half of each citrus and set aside.  Brush the olive oil on the remaining citrus halves.  Place the citrus on the heated grill flesh side down.  Grill for about 7-10 minutes until the citrus is slightly charred and caramelized.  Remove from the grill and allow to cool.  Once cooled juice the grilled citrus and mix with the fresh squeezed citrus.  

In a cocktail shaker add the bourbon and 4 ounces of citrus juice.  Add ice and shake vigorously.  Pour the cocktail into two ice filled cocktail glasses.  Garnish with mint sprigs.  Makes 2 cocktails.

Congrats Mr. and Mrs. Ahlgren!

Photography by Scott Nelson Photography.  Photographer: Alex Morgan

Cocktail Accessories

With summer right around the corner I thought I would get everyone prepped for some summer cocktail/mocktail sipping.  Greg and I have really been into making different simple syrups lately to spruce up our everyday cocktails, coffee and sparkling water.  These syrups take no time to make and will keep in the refrigerator for up to one month.  Plus, I promise when you use these simple syrups you'll fool your guests into thinking you are some kind of fancy mixologist.  I beg you to be creative with these and share what you are using them for, but if you need a little help I'll be posting my creations on my Instagram throughout the month of June!  Happy (almost) Summer!

Honey Simple Syrup

Ingredients

1/2 cup water

1/2 cup honey

In a small saucepan over low heat add the honey and water.  Stir continuously until the honey has dissolved into the water.  Remove from the heat and allow to cool.  Store in an airtight jar in the refrigerator for up to one month.  

Cilantro-Jalapeno Simple Syrup

Ingredients

1/2 cup water

1/2 cup sugar

4-5 jalapeno slices (more if you want it extra spicy)

1/4 cup fresh cilantro leaves

In a small saucepan heat and melt the sugar in the water over low heat.  Stir continuously until the sugar has melted.  Remove the syrup from the heat and add the jalapeno and cilantro.  Cover and steep for 15 minutes.  Strain and discard the jalapeno and cilantro and allow the syrup to cool.  Store in an airtight jar in the refirgerator for up to one month.  

Lemon-Basil Honey Simple Syrup

Ingredients

1/2 cup water

1/2 cup honey

1 small lemon, sliced

1/4 cup fresh basil leaves, roughly chopped

In a small saucepan over low heat add the water and honey.  Stir continuously until the honey has dissolved into the water.  Remove the sryup from the heat and add the lemon and basil.  Cover and steep for 20 minutes.  Strain and discard the lemon and basil and allow the syrup to cool.  Store in an airtight jar in the refrigerator for up to one month.

Brown Sugar Vanilla Bean

Ingredients

1/2 cup water

1/2 cup light brown sugar

1 whole vanilla bean

In a small saucepan heat and melt the sugar in the water over low heat.  Stir continuously until the sugar has melted.  Remove the syrup from the heat and scrape the seeds from the pod of the bean into the syrup.  Add the bean pod to the syrup and give it a good stir.  Cover and steep for 20 minutes.  Strain and discard the vanilla bean pod and allow the syrup to cool.  Store in an airtight jar in the refrigerator for up to one month.