The weather is finally giving us teases of fall in So Cal and for some reason, fall brings out my desire for cooking and baking! I’m sharing a few of my recent favorites this week!
This isn’t really a recipe, it’s pretty much just already made for you items put together to make something yummy! If you haven’t tried the pizza dough from Trader Joe’s, you’re missing out! Already made dough in the refridgerated section makes it super easy to roll out and add toppings. We love the herb crust, and I got the plain one for the girls. I grabbed the container of pizza sauce, some shredded mozzerella, pepperoni, canadian bacon, tomatoes, basil, and the frozen pineapple tidbits and voila! Pizza night!
Spooky Chocolate Chip Cookies
A festive treat that everyone loves are these spider chocolate chip cookies! They are basic cookies with a few details added to make them spooky. Melted chocolate chips in a ziplock bag (tip: use a freezer bag so it is a little thicker. I started with a basic sandwich baggy and the seam popped!) make it easy to pipe on legs to the chips to make them look like spiders.
There is nothing like a hot bowl of soup in the fall and winter months! This year, I’ve been so inspired by Teri from No Crumbs Left and Alex from The Defined Dish I made my first batch of bone broth. You can check out Teri and Alex’s blog posts for all of the benefits to your health and differences between regular broth and bone broth, but I can tell you my house smelled AMAZING all day and it just elevated the taste of my chicken noodle soup! As I used whole roasted chickens from the market or we bbq’d or baked chicken, I was freezing the bones. I saved carrot peels and tops and the bottoms and tops of celery, too! When I was ready, I added it all plus a halved onion, some whole peppercorns and a splash of apple cider vinegar to a stock pot and filled it with water until it was all just covered. I brought it to a boil and then lowered to a simmer for 12 hours! Teri and Alex sometimes do their’s for 24 hours, but I wanted to use mine for dinner that night. If you want more cooking inspiration, I linked their Instagram accounts. They cook mostly Whole30/Paleo but do incorporate some non-compliant foods. They make eating healthy look DELICIOUS!
This may seem like a summer side, but here in So Cal, its sweater weather in the morning and pool weather by the afternoon. Clearly the weather can’t make up it’s mind, and I can’t either. A super easy but delicious way to get in some veggies and impress your friends at a bbq – this pasta salad will please them all with chunks of cheese and spiral noodles!
- box of pasta, cooked according to directions and rinsed under cool water
- cherry tomatoes, halved (1)
- English cucumber, diced (1)
- bell peppers, diced (2)
- broccoli, cut into bit sized pieces (1 small head)
- Colby jack cheese, diced (1/2 small block)
- Italian dressing, made per the directions on the seasoning packet (I do extra red wine vinegar and less oil)
Toss it all together and chill until serve time. I found that some extra dressing was perfect for guests to add if they preferred.
Hope you found some inspiration for cooking this weekend!
Have a great Friday!