Enjoy summer's sweetest fruit with this Watermelon French 75! This refreshing cocktail blends the sweetness of watermelon with the sparkle of Champagne, making it the perfect sipper for hot summer days! I chose Empress Elderflower Rose Gin for its delicate floral notes that perfectly complement the fresh watermelon juice. It's light, bubbly, and just as delightful as the class French 75. Cheers to summer in a glass! Skål and cheers!
Place cubed watermelon in a blender and blend until smooth (30 seconds)
Strain watermelon mixture in a fine mesh strainer, discard solids
Place watermelon mixture in a pitcher.
Make Cocktail
Add ice to a cocktail shaker, then add ingredients. Add 1 ½ oz of the fresh watermelon juice, gin, lemon juice, simple syrup, and shake for 10-15 seconds.
Assemble Cocktail
Strain mixture from cocktail shaker into a chilled champagne flute. Fill about halfway with watermelon mixture.
Top off with Champagne/Prosecco.
Add watermelon garnish, and serve!
Keyword Cocktail recipes, Cocktails, Summer Cocktails, Watermelon French 75
Pair your next grilled salmon with this boozy Meyer Lemon Sauce – they were made for each other! Using Jealous Devil Charcoal and a cedar plank from Whole Foods ensures a perfect cook every time! Seasoned the salmon with my favorite Citrus & Herbs seasoning from Big Green Egg. For the sauce, just a couple of simple ingredients like shallots, garlic, Meyer lemon juice and zest, salt, pepper and of course white wine. Ladling this silky smooth sauce over a perfectly grilled salmon is almost as satisfying as eating it! Plus it’s fun to say “Beurre Blanc”!
Although Ouray is far from a “quick” drive from Denver, it’s been on my bucket list for quite some time. So, when my husband suggested an extended weekend getaway with my daughter, I eagerly seized the opportunity.
The journey to Ouray takes about 5 ½ hours from Denver and follows a relatively straightforward route: I-70 W, US Highway 285 S, and US-50 W. While there are alternative routes through the Gunnison National Forest or via Colorado Springs, I chose the first option, eager to make a stop in Palisade—a bucket-list destination of its own. It’s funny how many incredible places I’ve yet to explore in my home state!
With the Mini Cooper packed and the weather on our side, we set out on a sunny Thursday. Traffic on I-70 W was manageable, and we made a quick pit stop at El Rancho for coffee before continuing westward. Driving through the iconic Eisenhower Memorial Tunnel, past Dillon, Copper Mountain, Vail, and Eagle, we eventually arrived at the awe-inspiring Glenwood Canyon. No matter how many times I’ve driven through it, the canyon’s dramatic cliffs and winding roads never fail to leave me breathless.
Before I knew it, we reached Palisade, famous for peaches, lavender and wineries. We found the cutest little winery called Maison La Belle Vie, and decided to stop here for lunch. They have the most picturesque courtyard overlooking the vineyards and towering Palisade cliffs. While we would’ve loved to linger over a leisurely lunch and their refreshing rosé, we had a schedule to keep. A quick detour to the Palisade Peach Shack—a delightful stand overflowing with all things peach, from fresh fruit to peach ice cream and preserves—rounded out our visit before we resumed our journey.
Veering off I-70 W at Grand Junction, we took Highway 50 for the final leg to Ouray, a two-hour drive through strikingly diverse terrain. With the Mini’s top down, we passed through Olathe, flanked by the Dominguez-Escalante National Conservation Area and Gunnison Gorge Wilderness. It’s hard to believe that such varied landscapes exist within the same state. As the sun began to set, the majestic San Juan Mountains came into view, and soon, the enchanting town of Ouray, aptly nicknamed “Little Switzerland of America,” revealed itself.
I had made arrangements to stay for one night at the historic Beaumont Hotel & Spa. From the moment I stepped inside, I was transported to a bygone era, enveloped by the hotel’s old-world charm. The stained glass doors and the elegant hallway leading to the check-in desk created a captivating first impression. The front desk staff greeted us warmly and efficiently, and before long, we were on our way to our evening retreat—the Roosevelt Suite. The suite was a masterpiece of timeless elegance. The four-poster bed, complemented by vintage curtains, ornate fixtures, and meticulous details, exuded classic sophistication. Modern touches blended seamlessly, with a well-appointed bathroom offering plush robes, a coffee station, a mini-fridge, and a microwave. A small desk provided an ideal space for catching up on work, while the room’s window revealed breathtaking views of majestic mountains and a cascading waterfall that felt almost magical. The bed was wonderfully comfortable, and despite the hotel’s storied age, the room was remarkably quiet. Even the slight tilt of the floor seemed to enhance its charm. Nestled just off Main Street, the hotel enjoys an enviable location, surrounded by stunning mountain vistas and within walking distance of delightful restaurants and bars.
After settling in, we explored the quiet town, starting with a rooftop beer and appetizers at Ouray Brewery. Though most restaurants were closing earlier than expected, we enjoyed the stunning views and struck up conversations with locals and fellow travelers. We ended the evening with ice cream from Mouse’s Chocolates & Coffee, strolling along Main Street and peeking into the closed boutiques—a tranquil end to a perfect day.
The next morning, we enjoyed breakfast at Yankee Girl Café, a casual spot with unbeatable patio views of the mountains. Yankee Girl is a casual, down to earth brunch spot, lots of locals and potentially one of the most fantastic views you can get for brunches in Colorado. Highly recommend visiting in the summer and sitting in the sunshine on the patio. After breakfast, we took a stroll down main street to explore a couple of the shops that were now open, and found some amazing local jewelry from The Shaggy Coo, while enjoying a stronger cup of coffee from 1886 Coffee.
After checking out of our hotel, we embarked on our adventure starting on the Million Dollar Highway with a stop at the Box Canyon Falls Park & Nature Center. Parking the Mini Cooper along the highway, we hiked into the park, where the thundering waterfall plunges into a narrow quartzite canyon. Trails led us to awe-inspiring views, icy waters, and even a suspension bridge. The nominal entry fee was well worth it, and the experience left us refreshed and in awe of nature’s power.
The “Box Cañon” Falls is Ouray’s own wonder of the world. Canyon Creek converges dramatically, channeling thousands of gallons of water each minute into a thunderous cascade over an awe-inspiring 85-foot waterfall. Known as “Box Cañon,” this remarkable site has been recognized by the National Audubon Society as an important bird area, serving as a summer nesting haven for the elusive Black Swift—though, sadly, we did not catch a glimpse of any this time. The waterfall plunges into a narrow quartzite canyon, with its sheer walls towering nearly 100 feet above the roaring falls, creating a truly breathtaking natural spectacle. We hiked The Falls Trail, and used the stairs to walk down to the bottom, dipping our feet in the ice cold water. It was most refreshing, especially with the mist from the falls, dancing around us. We then hiked the Native Plant Loop to see all the native plants, and finally took The High Bridge Trail where you walk over a suspension bridge that leads you to a tunnel. This dark, damp tunnel was built for a water pipeline during the early 1900’s, but abandoned in the 1950’s. As the afternoon clouds started to look a little threatening, we decided to turn around and head back.
Before heading home, we ventured onto the famous Million Dollar Highway. Though we didn’t drive the whole highway, the winding road offered stunning mountain vistas, steep twists and turns, and the perfect backdrop for driving with the top down. Stopping to admire the “Little Switzerland of America” sign, I couldn’t help but feel grateful for this unforgettable trip.
I wish we’d had more time to explore Telluride and spend an extra day soaking in Ouray’s charm. But this journey, shared with my amazing daughter and travel companion, is one I’ll treasure forever—and it’s given me even more adventures to look forward to in the future.
Embarking on a cold and windy, yet incredible hike up to Lake Isabelle and Long Lake was an adventure to remember. Covering over 7 miles and reaching elevations of 11,000 feet, we experienced a mix of sun, snow, and the lingering beauty of fall colors. This trail is one of my favorites, offering breathtaking views of majestic mountains at every turn.
Despite encountering icy rain and light snowflakes as we neared the lake, we braved the elements to take in the stunning scenery. This hike truly has it all: serene lakes, cascading waterfalls, enchanting meadows, lush forests, and awe-inspiring mountain views. While we had hoped to spot moose, we were delighted by the presence of chipper birds and a couple of mule deer.
The trail conditions were excellent and well-marked. As always, it’s essential to come prepared with various layers to handle unpredictable weather, along with a hat, water, and snacks. In summer, don’t forget bug spray and sunscreen. Trekking poles can be very helpful, and depending on the season, snowshoes and/or spikes might be necessary. The elevation gain is just over 650 feet, but remember, you’re starting at an elevation of 10,300 feet.
Consider packing a picnic lunch to enjoy by the lake—the views are absolutely mesmerizing. Happy hiking!
In the fall/winter, the upper parking lots are closed, so this will add another mile or so before you get to the trailhead. In the spring/summer, you’ll need to make a reservation to get into the park, as there are timed entries. Click here for more information!
Mouthwatering ribs grilled to perfection over Red Hot Jealous Devil Charcoal, accompanied with a Blackberry Bourbon BBQ Sauce and creamy Garlic Mashed Potatoes. The secret weapon? Fire & Smoke’s Windy City BBQ rub, packing a flavorful punch with its spice blend – and impressively, zero sugar! The sauce was a standout, blending Blackberry jam, bourbon, honey, lime juice, and spices into a tangy masterpiece. The ribs? Juicy and irresistibly delicious. Just a kiss of smoke from Jealous Devil Smoke wood blocks. Topped off with fresh blackberries, parsley, and lime slices, this rib recipe is a definite keeper!
Prepare grill (I use the Big Green Egg) for indirect cooking, and use Jealous Devil Charcoal for even, clean grilling. Heat grill up to 225 degrees, add a smoke block (from Jealous Devil) to give a little kiss of smoke while the ribs are grilling
Remove membrane (silver skin) on ribs
use olive oil as binder and rub all over the ribs
generously use your favorite rib rub (I used Fire & Smoke's Windy City BBQ rub), and rub all over the ribs.
Once grill is at temperature and ribs have been rubbed, set the ribs on the grill and let the Big Green Egg do its work.
Cook ribs, low and slow for 2-3 hours
Wrap ribs in butcher paper, and return to grill for another hour
Unwrap, and toss butcher paper. Return ribs to grill, and brush with the Blackberry Bourbon BBQ Sauce. Grill for another 30 minutes.
Make Blackberry Bourbon BBQ Sauce
Add all ingredients in a sauce pot, mix well, and heat to a slow boil. Let it simmer for about 15 minutes. Remove from heat until ready to use.
Spicy Red Wine Pork Belly Bites served with Roasted Honeynut Squash purée grilled over red hot Jealous Devil Charcoal.These smoked pork belly bites were marinated overnight in a spicy and sweet concoction. Place on the grill, low and slow. After they have grilled for 1-2 hours, then turn them in a spicy, caramelized red wine sauce. What can be better than Boozy bites? Serve and enjoy immediately.
Prepare pork belly by score the fat side with a knife in a crosshatch pattern.
Mix the salt, brown sugar, smoked paprika and cayenne together in a small bowl. Then rub all over the pork belly. Wrap the pork belly tightly with plastic wrap and refrigerate overnight.
Instructions
Prepare and heat grill to 225℉.
Unwrap the pork belly. Cut into 2" squares and place on indirect heat. Grill for 1½-2 hours until the bites start to form a nice bark.
Transfer the pork belly bites to a disposable aluminum pan and add orange juice, and honey. Stir to evenly coat the cubes of pork belly bites.
Cover with foil, and return aluminum pan to the grill for another 30-60 minutes until the meat reaches 200℉.
While the pork belly is grilling back on the grill, begin preparing the red wine caramel sauce.
Add the red wine to a saucepan and reduce by half over medium heat. About 10 minutes.
Add ¾ sugar in an even layer in a large non-stick pan over medium heat. Heat sugar, watch it, but don't stir. When the sugar begins to melt, use a spatula to slowly stir the sugar into the melted sugar until all of the sugar has melted and is golden brown.
Slowly, very slowly, add the hot reduced wine, stirring until the sauce turns into a rich caramel.
Add the pork belly bites into the caramel sauce, turning them until all sides have been fully coated.
Grilled over red hot Jealous Devil Charcoal featuring W Sauce! Mango, goat cheese and mint wrapped up in a beautiful seasoned flank steak. This delicious, elegant and stunning appetizer needs to be on your appetizer rotation for your next gathering. One of the benefits is that you an make it in advance! Marinated in W Sauce for at least one hour, then grilled to perfection over clean burning Jealous Devil Charcoal. Combine creamy goat cheese with W Sauce and finely chopped mint. A smooth layer of the goat cheese mixture on a thinly cut strip of flank steak rolled up with a thinly cut piece of mango, then topped off with a sprig of mint.
Trim flank steak. Pat dry, rub with oil, and sprinkle with salt and pepper. Place in ziplock bag and add the W Sauce. Marinate for at least one hour.
Prepare grill, heat to 450℉
Remove the steak from the bag and remove excess marinade. Oil the grates, place the steak on the grill. Grill until internal temperature reaches 125℉ (for rare). Let it rest for at least 30 minutes. Then slice thinly against the grain.
Combine goat cheese, milk and W Sauce in a small bowl, and mix until creamy. Add chopped mint, and mix in.
Spread thin layer on one of the thin strips of grilled steak, lay 1 piece of julienned mango, and roll up the steak into a tight roll. Add 1 piece of mint to garnish on the steak roll.
The flavors in this margarita are like a fiesta in your mouth! This Margarita is such a beautiful and festive cocktail! The shocking pink color in this recipe are all natural from the sweet prickly pear syrup. Combined with your favorite silver tequila, Cointreau, fresh lime juice and serve in a salt rimmed margarita glass! Now you are all ready to celebrate with this amazing margarita!
Blueberries and lemon are such a classic combination! These elegant desserts are light, super flavorful and easy to make! Cut them into heart shapes and share with your sweeties for Valentine's Day!
1pintfresh blueberries, or 1 cup frozen blueberries, thawed
1tbsphoney
1tspvanilla
Lemon Vanilla Cream
2ouncescream cheese, room temperature
2tbsppowdered sugar
½cupheavy whipping cream
¼cupstore bought lemon curd
1tspvanilla extract
Garnish
¼cupsliced almonds, lightly toasted
Powdered sugar for dusting
Instructions
Preheat oven to 375°F
Place thawed puff pasty sheet on cutting board, and roll out slightly. You can cut them into rectangles, circles or hearts. Place cut shapes on a silpat/baking sheet. Then score each of your shapes about ½" from the outer edge, and pierce the center of each shape with a fork. Whisk together beaten egg and milk and brush the edges with the egg wash.
Bake puff pastry until golden brown – around 12-15 minutes (watch carefully). You may need to cut around the inner scoring and press center down slightly to make room for lemon cream. Place on wire rack to let cool to room temperature
Assemble Blueberry Sauce
Combine blueberries, honey and vanilla into a small bowl. Gently turn blueberries into sauce to marinate for at least 10 minutes. Strain liquid and discard.
Assemble Lemon Vanilla Cream
Using a hand held mixer, mix the cream cheese and powdered sugar in a small bowl. While mixing on low, slowly add the heavy whipping cream until it starts to thicken. Increase the speed and beat until medium soft peaks form.
Gently fold lemon curd and vanilla extract into cream mixture. If not using right away, cover and refrigerate until ready to assemble.
Assemble
Place tarts on a serving plate, and divide lemon cream evenly among the tarts. Top with blueberry sauce, and toasted almonds. Dust with powdered sugar, serve and enjoy!
Citrus & Herb Grilled Salmon with Grilled Potato Slices
This recipe is super easy, quick, and flavorful – great for any night of the week. The fresh herbs and bright citrus flavors complement the salmon perfectly! Served with grilled potato slices and a fresh tomato salad, you won't even realize you are eating so healthy! Grilling over red hot Jealous Devil Charcoal on the Big Green Egg MiniMax makes this cook even easier!Lastly, to ensure the perfect internal temperature, I use my MEATER thermometer!
Prepare salmon fillet by patting the salmon fillet with a paper towel to remove moisture.
Place butter, oil, herbs, garlic, lemon juice, zest and salt and pepper in a bowl. Stir to mix well. Use a spoon or brush to add liberally over salmon fillet.
Place salmon fillet on cedar plank, or foil pan over lemon slices to prevent sticking.
Add lemon, orange and lime slices on top of salmon fillet
Place salmon on grill, and cook until salmon reaches internal temperature of 140°F.
Remove from grill, serve with additional lemon zest, lemon slices, and fresh parsley.