The Mothership

This dish was inspired from the blog: 40aprons.  This is fairly quick, not a lot of chopping and loads of flavor. The variety of natural occurring color gives notion of the many nutrients in this dish. I enjoy fresh, natural, organic food. And it’s even better if I can cut a corner or two without everything being made from scratch. If you want to make things easier on yourself, purchase some premade items (the bbq chicken, slaw, pickles). I LOVE tangy foods and my local grocer used to have a beet kraut that I loved. But they no offer that item so I came up with an easy slaw recipe. I added ingredients and recipe for slaw below.  Ingredients: 3 sweet potatoes, peeled and cubes Avocado oil (or your preferred cooking oil) - just enough to coat the cubes of sweet potato maybe a tablespoon or two.  A dash of cinnamon 2tsp chili powder or less if you like less spicy.  Sprinkle of salt.  2-3 chicken breasts 1 cup your choice barbecue sauce 2-3 tablespoons of Italian dressing  Carrot/cabbage s

I hear great things about my  Quiche Recipe  which has Goetta in it - it’s a fan fave, and you can’t go wrong. But I wanted to try and make one that was vegetarian that still tasted meaty.  So here we have my mushroom and spinach quiche. It’s super easy and tasty. Enjoy! Ingredients: 1 pie crust - uncooked 1 (8oz) container of crimmini mushrooms, chopped.  Cooking oil 3garlic cloves, minced Salt 1 (5oz) container of fresh baby spinach, chopped 6 eggs 1/2 cup half and half 1 Tblspn of Dijon mustard 1/2 tsp dried thyme Salt 4 oz jalapeño jack cheese - shredded 1 oz. feta cheese crumbles  1oz shredded Parmesan  Recipe: Heat oven to 375. Place pie crust into pie pan and set aside.  In a skillet on medium low heat cooking oil in pan. Add the mushrooms. Sauté for about 8 minutes stirring every once in a while.  Add more cooking oil if the pan is dry. Add the garlic and sauté for just a minute. Season with salt and pepper. Stir.  Add spinach and sauté for about 1-2 minutes. Add more salt and

These were such a crowd pleaser with my family.  They are definitely best warmed up. If you need extra icing the recipe is below or buy an extra can of vanilla icing. These are a little fancier than your normal cinnamon rolls but less work than bougie cinnamon rolls. Just like me they are somewhere inbetween simple and bougie. Two of my kids were not a fan of the “soft apples” so you could just omit them and the milk then as well.  Ingredients: 1 stick of butter 1/4 cup brown sugar 2 large apples, peeled, cored, chopped into bite size 1/2 cup pumpkin puree 3 eggs 1/4 cup milk 2 Tbsp. honey 1 tsp vanilla 2 tubes of 8 count cinnamon rolls with icing ***optional - 1 can of vanilla icing   Recipe: Set oven to 350 Melt 1 stick of butter and brown sugar on medium heat until it bubbles. Stir in apple bits. Let cook until the apples are tender. While apples are cooking, in a separate bowl mix/beat the pumpkin, 3 eggs, milk, honey, and vanilla until well mixed. Take cinnamon rolls and cut into