There’s nothing like having a refreshing drink while you’re on vacation. Am I right? One of the drinks I enjoyed immensely during our cruise (besides my all-time favorite Mojito) was this Blue Ocean drink. It’s a frozen Pina Colada with Blue Curaçao, and it’s tremendous!

 I had to recreate this tasty drink when I returned home because one, I don’t have many drink recipes on the blog, and two, wanted to always remember the fun we had during our trip.

What does Blue Curaçao taste like?

Blue Curaçao liqueur is flavored with a fruit called a laraha, which is a citrus fruit grown on the island of Curaçao. It has a sweet orange peel flavor and finishes with a slightly bitter note at the end. Blue curacao just has some added dye for that bright blue color.

Tips for making this Blue Ocean Drink Recipe

• This drink can be made using either white or dark rum.
• It can also be made with or without ice cubes, but I prefer it frozen.
• Use a large spoon when assembling, but not one that is so large that it won’t fit into the glass. The larger the spoon the better it will displace the Pina Colada mixture over the Blue Curaçao.
• Make these sweet drinks even more fun and festive by garnishing it with a fresh pineapple wedge, cherries, and one of those pretty cocktail umbrellas.

Blue Ocean Cocktail Ingredients

There are just five ingredients needed to make one of these tropical cocktails:

• 1 ounce Blue Curaçao
• 1/3 cup coconut cream
• 3 ounces of white or dark rum
• ¾ cup pineapple juice
• 1 ½-2 cups of ice

How to make a Blue Ocean Drink

This ocean water cocktail is super easy to make and will serve you and a friend!

1. First, divide the Curaçao evenly between two glasses.
2. In a blender, combine the coconut cream, rum, pineapple juice, and ice and blend until smooth.
3. Place a large spoon into the glass of Curaçao. Place the tip just over the Blue Curaçao and make sure the back is up against the glass. Gently pour half of the Pina Colada mixture over the spoon until the glass is about ¾ full.
4. Repeat this process with the second glass and garnish both with fresh pineapple wedges, cherries, and drink umbrellas if desired.

Can I double this recipe to serve more guests?

Yes, this recipe doubles and triples well. You can use the 2x or 3x buttons in the recipe card for exact measurements if you don’t want to do the math in your head! Go ahead and make a large pitcher of pina colada mix to serve when you need a large batch.

This drink would be great for pool parties or backyard BBQs. It mimics the flavors of a Blue Hawaiian, but visually I think it is so fun! You can see how the Blue Curaçao represents the ocean water while the Pina Colada makes the ocean foam onto the sandy beach.

Can I make a non-alcoholic Blue Ocean drink?

Yes! To make a Blue Ocean mocktail, simply omit the rum. If you need more liquid to thin out the Pina Colada mixture, you can add coconut water or just regular water.

Looking for more cocktail recipes?

Like I said, I only have a handful of drink recipes on the blog, and even fewer are cocktails. But you should definitely try this delicious Frozen Bahama Mama. With a combination of grenadine, orange juice, pineapple juice, dark rum, coconut-flavored rum, lime juice, and ice, it’s the perfect way to cool off!

You might also enjoy this Pineapple Coconut Rum Slush. It is the perfect hot summer day cocktail! Made in minutes with just three ingredients, these easy fruity cocktails will be a big hit at pool parties or any gathering with a tropical vibe.

For a different flavor, make a Frozen Marshmallow Mudslide and enjoy the flavors of coffee, chocolate, and marshmallow with your Irish Cream liqueur.

Other Frozen Drinks you’ll love:

•  Pina Colada Milkshakes with vanilla ice cream and crushed pineapple are a cold, refreshing taste of the tropics! Blend up a batch of these to beat the summer heat. You can even add some rum if you want!
• This Double Chocolate Malted Milkshake is the perfect cold treat to satisfy any chocolate craving on a hot summer’s day.
• Frosted Lemonade is a tasty blend of lemonade and creamy ice cream. Part lemonade, part milkshake, it’s sweet, tangy, and creamy all at once! Our version of the delicious Chick-fil-A frosted lemonade tastes just like the original, only with NO added sugar!

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Blue Ocean Drink Recipe

Refresh yourself in summer heat dreaming of Alaska or escape to the tropics in winter with this Blue Ocean drink recipe – a Pina Colada with Blue Curacao.

Course Drinks

Cuisine Caribbean

Keyword Blue Ocean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 313kcal

Author Lynne Feifer

Ingredients

• 1 ounce Blue Curaçao
• ⅓ cup coconut cream
• 3 ounces white or dark rum
• ¾ cup pineapple juice
• 1 1/2-2 cups ice
• garnish with pineapple wedges, cherries and drink umbrellas

Instructions

• Divide Blue Curaçao evenly between two glasses.
• In a blender, combine the coconut cream, rum, pineapple juice and ice and blend until smooth.
• Place a large spoon into the glass to that the tip is just over the Blue Curaçao and the back is up against the glass.
• Gently pour half of the Pina Colada mixture over the spoon until the glass is about 3/4 full.
• Repeat with second glass and garnish both with fresh pineapple wedges, cherries, and drink umbrellas, if desired.

Notes

See post for picture on how to pour into glass without mixing the Blue Curaçao in with the drink.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 17g | Protein: 1g | Fat: 13g | Saturated Fat: 12g | Sodium: 4mg | Potassium: 245mg | Fiber: 1g | Sugar: 11g | Vitamin C: 10mg | Calcium: 11mg | Iron: 1.2mg

This post was originally published 7/26/2018. It has been updated in format and with pictures on 6/1/23.

I have been sponsored by Princess Cruises to bring you this post, Blue Ocean Drink recipe, the sixth in a series sharing our Alaska cruise. As always, all opinions are 100% my own.

The post Blue Ocean Cocktail appeared first on 365 Days of Baking.

When you hear the word “Alaska” what’s the first thing that comes to mind?

I have been sponsored by Princess Cruises to bring you this post, the second in a series sharing our Alaska cruise. As always, all opinions are 100% my own.
**This post contains an affiliate link(s).

I don’t know about you, but when I think of Alaska I think of snow, bears, mountains covered in snow, glaciers, lots of pine trees, more snow, and salmon.
Am I right?

I know there is SO much more to Alaska than those things I mentioned. Kurt and I went on a few shore excursions while we were on our Alaska cruise with Princess Cruises, so we had a taste of what Alaska has to offer, but the whole experience definitely made me want to go back for more!

Here Kurt and I, and Erin from Dinners, Dishes and Desserts, and her friend Rachel are walking on a short trail after our excursion at Icy Strait Point.

Those pine trees were SO tall and it smelled absolutely amazing! Definitely not a smell I’m used to living here in the Arizona desert. LOL

Our time spent here in Icy Strait Point was just one of the many highlights of our One-Way Alaska Cruise. Kurt and I went out in a Zodiac which is an inflatable boat to whale watch and explore the coast. It was breathtaking! Growing up in Rhode Island and spending the majority of our childhoods on boats and the water, hubby and I were in our happy place for sure!

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Tips for making this Chimichurri Salmon

• Place a rack in the top third of your oven before preheating it.
• Line a baking sheet with aluminum foil and spray it with a cooking spray to help prevent the salmon from sticking.
• Remove the leaves from the parsley and cilantro. To do this, hold each bunch of herbs by the stems and using a sharp knife, gently scrape down. This will pull the majority of the leaves off, leaving a small amount in the middle which you pull off by hand.
• I didn’t want to go to the trouble of pulling my Cuisinart 12-cup food processor out of the cupboard, so I used the NutriBullet. It was perfect because the recipe makes a little less than a full cup, and it was so much easier to clean, too. A blender would be sufficient as well. Just make sure that you scrape down the sides consistently so that the sauce is a smooth puree.
• I used rice vinegar which gave the sauce a slightly sweeter taste. Chimichurri recipes typically call for red wine vinegar, white wine vinegar, or apple cider vinegar. Each will alter the taste slightly, but not too much. Feel free to experiment and find the best one for your taste!

When we were cruising up the coast of Alaska, I was hoping we’d be able to spot some salmon. I’ve always been fascinated by seeing the salmon swim upstream on TV. Unfortunately, we didn’t because it was early in the season which lasts from May until September.

I REALLY wanted to see a salmon jump out of this waterfall on our Mendenhall Glacier Trail hike. LOL
I knew it wasn’t going to happen, but I kept wishing cause wishing can make it so, right?!

While we were on this trail hike, our guide told us there are three courses to a bear’s diet during the year. When they first come out of hibernation, they like “salad” so they eat a lot of skunk cabbage, dandelion, and other plants.
Then over the next few months, they move on to their “main course” which would be the salmon, etc.
Finally, they finish it off with “dessert” before returning to hibernation, eating the many berries such as blueberries, huckleberries, and salmonberries found in Alaska.
Yes, there is such a thing as a salmonberry and it has nothing to do with the fish. They are similar in look to a raspberry, have lots of seeds, and have a taste between a raspberry and a blackberry.

So, while we didn’t see any salmon on our trip, we did enjoy A LOT of fresh delicious seafood both on and off our ship, the Island Princess. A couple of our favorites were the Alaskan King Crab Legs and the AMAZING Fish Tacos we had in Juneau at Deckhand Dave’s in Juneau. Oh Em GEEEE were they good!
I mean, just look at those babies!

Trust me, when you go on your Alaska cruise and are looking for excursions and things to do in Juneau, one of the things you MUST do is visit Deckhand Dave’s. You won’t be sorry.

So, when we returned home, I still had salmon on the brain and knew I had to pay tribute to Alaska and Princess Cruises with a recipe incorporating that ingredient.

Over the years, I’ve fallen in love with chimichurri and knew it would work well with salmon. This has me excited to use it on some grilled chicken and steak this summer now, too!

When it comes to fish, I also love eating it with a fruit salsa, like this Parmesan Crusted Cod and Berry Salsa. Fruit is a great accompaniment and can add so much more flavor, too. This Brown Sugar Honey Salmon with Caramelized Pineapple is a favorite dinner here at the 365 home. Caramelized pineapple is SOOO good (even on dessert)! One of my favorite salsas though is this one with Grilled Peach, Strawberry & Mango. The combination of flavors is seriously amazing.

And for a seriously easy seafood dinner, you won’t want to pass up this Steamed Tilapia. It’s beyond easy to make and only requires a few minutes of prep. You can even cook it on the grill, too!

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Chimichurri Salmon

An easy dinner that comes together in less than 15 minutes, this Chimichurri Salmon is healthy and full of flavor. The sauce is made with parsley, cilantro, olive oil, cumin and garlic, and will be great on most meats, too!

Course Main Course

Cuisine American

Keyword Chimichurri

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 298kcal

Author Lynne Feifer

Ingredients

• 4 6 ounce salmon fillets
• ½ cup + 2 teaspoons olive oil, divided
• 1 bunch fresh Italian flat-leaf parsley, removed from stems
• ⅓ cup fresh cilantro, removed from stems and packed
• 3 cloves garlic, sliced
• ¼ cup rice vinegar
• ¾ teaspoon cumin
• 1 teaspoon fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon red pepper flakes
• salt and pepper to taste

Instructions

Chimichurri Sauce

• In a blender, combine the parsley, cilantro, garlic, rice vinegar, cumin, lemon juice, and red pepper flakes and pulse to mix.
• With blender running on low, slowly add the 1/2 cup olive oil and blend until well combined.
• Add salt and pepper to taste.

Salmon

• Place an oven rack in the top third of the oven and preheat to 425°F. Prepare a rimmed baking sheet by lining it with tin foil and spraying with cooking spray.
• Place salmon fillets, skin side down, onto the prepared baking sheet. Season with salt and pepper and drizzle with the two teaspoons of olive oil. 
• Bake for 12 -14 minutes or until the fish easily flakes when touched with a fork. Internal temperature should register about 140° F.
• Serve topped with chimichurri sauce or with it on the side.

Nutrition

Calories: 298kcal | Carbohydrates: 2g | Fat: 32g | Saturated Fat: 4g | Sodium: 303mg | Potassium: 87mg | Vitamin A: 1330IU | Vitamin C: 20.5mg | Calcium: 27mg | Iron: 1.3mg

So, since I’m loving all things chimichurri, I’ve been searching the interweb for other recipes with it. I came across some that had me drooling, so of course, had to share them with you.

This Skirt Steak Marinade with Chimichurri from Grandbaby Cakes is going to be THE perfect recipe for the grill this summer and I cannot wait to make it. When I saw the picture, I just wanted to reach into my monitor and grab a slice!

Look at these Shrimp Tacos with Avocado-Chimichurri Sauce from RecipeGirl. Lori had a great idea to incorporate avocado into the sauce, making it a thicker and creamy consistency. The taste must be amazing!

Meseidy from The Noshery is a genius. Her Blueberry and Pecan Chicken Salad with Mint Chimichurri is a fantastic option when you are looking for a chicken salad without mayonnaise. I also love the blueberry and mint combination – what a fun and refreshing flavor combination!

When will YOU be booking your Alaska cruise? It is such an amazing experience that I seriously cannot recommend it enough.
It’ll be a great way to escape this summer’s heat, be the perfect vacation without (or even with!) the kids and you’ll see and do things that will leave you with incredible memories!
Hurry on last minute Drop and Go deals from Princess Cruise Lines!

The post Chimichurri Salmon appeared first on 365 Days of Baking.

Every bite of these delicious pastries brings me back to an incredible trip.

I have been sponsored by Princess Cruises to bring you this post, the first in a series sharing our Alaska cruise. As always, all opinions are 100% my own.
**This post contains an affiliate link(s).

Isn’t the world we live in absolutely stunning? No matter where you live, there’s beauty that surrounds you.

Last month, my husband, Kurt and I had the opportunity to go on an Alaska cruise with Princess Cruises. Never in my wildest dreams did I EVER think I’d be going to Alaska!

I mean, I’m from the smallest state in the Union, and on the other of the country! Growing up, I became friends with a girl named Buffy. She had moved to RI from Alaska, so I thought that was super cool, but that was seriously the extent of my knowledge of all things Alaska.

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Of course, I knew it was the biggest state in the county. Googling it just now, I found out that the state of Rhode Island can fit into Alaska 425 times!! Pretty amazing, hunh?
In 2002, we moved a bit closer to it when Kurt and I relocated the family from RI to Arizona. Through the years, we’ve seen some Alaskan license plates, met quite a few people who are from there, and of course, have watched shows TV based out of Alaska.

I’ve seen plenty of pictures and thought it was beautiful, but until you can actually see it in person you have really no idea how incredible it really is.

I mean, I know there are A LOT of trees, mountains (and really BIG mountains), and snow, but the scenery on our Alaska cruise was stunning!
Kurt and I were seriously amazed and loved every minute of the chilly temps. and lush green foliage. Now that we’re desert dwellers, we really appreciate views and experiences such as these!

Also, living here in Phoenix, one doesn’t get to see too much ice any time of year unless it comes out of our freezer.

The cruise we took with Princess Cruises was the 7-Day Voyage of the Glaciers, and it was spectacular! We left from Vancouver, British Columbia, Canada sailing up the coast of Canada and stopped at various destinations along the way before we arrived at the end in Whittier, Alaska.

There were many highlights of the trip which I’ll be discussing in posts throughout the next few weeks, but I have to say that seeing the glaciers up close and personal was definitely one of my favorites and Kurt’s as well. It was SO cool to see them calving. That’s when a chunk of the ice breaks off and falls off into the water because of the glacier’s forward motion. I was really hoping we’d be able to see it happen and we did though I wasn’t fast enough with my camera to get pictures of it.

This is a picture of the Mendenhall Glacier. Pretty cool!

I took this picture from a hike that we went on after we arrived in the port of Juneau.
I’ll tell you all about the different excursions we took in my next post.

There are so many things to do when you go on an Alaska cruise. It’s amazing. You won’t be bored and believe me, you’ll eat REALLY well!
Oh, the food!

Everything you eat aboard your Princess cruise is fresh! The bread is baked 24-7. All of the delicious sauces are made from scratch using only the finest ingredients. The steaks are aged and hand cut on board. AND they make homemade ice cream every day! Heck, I don’t even do that at home.

Not only are you not going to go hungry while you’re on the ship but in each port, there are great restaurants where you can experience fresh local seafood unlike any I’ve ever eaten! I’ll be talking about that in an upcoming post as well.

There are many dining options on the ship and one of our favorites was the Horizon Court. Throughout the day they serve the food in a buffet style and offer a variety of cuisines.
One of the many things I enjoyed eating in the mornings at the buffet were the Chocolate Bear Claws. I thought they couldn’t have been a more appropriate pastry especially since there was a chance we might see some actual bears on our trip.

These pastries are super easy to make and a lot of fun to eat. One bite and I’m definitely transported back to Alaska and our cruise!

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How to make Chocolate Bear Claws –

• Be sure to allow time for the thawing of the pastry dough. It’s not like you can take the dough out of the freezer and put these babies right into the oven. By the time the dough is thawed, your oven should already be preheated to the right temperature, too!
• I rolled out the dough on a piece of parchment and then slid everything from the counter onto the cookie sheet without any issues. I thought it was easier. Otherwise, a large spatula can help you to transfer them, too.
• I used semi-sweet chocolate chips as I thought they had the best flavor and the right amount of sweetness, but feel free to use whichever chocolate you prefer.
• To sprinkle the powdered sugar, I used OXO’s Baker’s Dusting Wand. I LOVE this little baby! It sprinkles just the right amount of sugar every time and I don’t waste it like I used to or make a huge mess in the process. It will make a great stocking stuffer come Christmas time, too!

So if you only use one sheet of the puff pastry for this recipe, here are some more ideas for the second sheet!
I love this Mini Breakfast Quiche idea! They look so delicious and full of flavor, too!
These Puff Pastry Cinnamon Twists are easy but super yummy. The kids will have a great time making these with you.
If you’ve ever had a Kouign Amann then you know how absolutely delicious they are. Oh, man I’m drooling just thinking about them. They’re a bit complicated to make from scratch, but Sommer from A Spicy Perspective has provided us with a Cheater Kouign Amann Recipe. You’ll need two sheets of puff pastry for this recipe, but believe me, it’s definitely worth it!

So, you can make these Chocolate Bear Claws after your Alaska cruise with Princess Cruises and look back on some really great memories, too!

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Chocolate Bear Claws

Make breakfast extra special with Easy Chocolate Bear Claws. Using puff pastry and chocolate chips, they're perfect with your afternoon tea or coffee, too!

Course Breakfast

Keyword Chocolate Bear Claws, Pastries

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Thaw puff pastry 45 minutes minutes

Total Time 45 minutes minutes

Servings 4 Bear Claws

Calories 537kcal

Author Lynne Feifer

Ingredients

• 1 sheet puff pastry thawed
• ½ cup semi-sweet chocolate chips
• 1 large egg
• 1 tablespoon water
• ⅓ cup sliced almonds
• powdered sugar for dusting

Instructions

• Thaw the pastry dough for no longer than 40 minutes at room temperature and preheat your oven to 400° F. Prepare a baking sheet by lining it with parchment.
• Place a piece of parchment on your work surface and roll the thawed pastry dough into a 10 X 10-inch square. Cut the dough into four 5-inch squares.
• Place 2 tablespoons of the chocolate chips into the center of one square, and about a 1/2-inch away from the ends. 
• Beat the egg and mix with the 1 tablespoon of water. Brush the top and bottom of the square with the egg wash.
• Fold the dough over connecting the two wet sides and gently press together. 
• Using a knife, make 5 small slices to create the toes and curve the dough slightly. 
• Repeat with remaining dough squares and transfer to prepared baking sheet.
• Brush each pastry with the egg wash. Sprinkle with almond slices, and place one sliced almond on each toe.
• Bake for 20-25 minutes or until golden. 
• Sprinkle with powdered sugar and serve.

Nutrition

Calories: 537kcal | Carbohydrates: 41g | Protein: 9g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 172mg | Potassium: 245mg | Fiber: 3g | Sugar: 9g | Vitamin A: 70IU | Calcium: 51mg | Iron: 3.5mg

Along with these Chocolate Bear Claws, you’ll need other things to eat for breakfast or brunch…

Mixed Berry Scones

Breakfast Parfait Bar

Easy Crepe Recipe

And of course, you’ll need some BACON, too!

**We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post Easy Chocolate Bear Claws appeared first on 365 Days of Baking.