Musicians With Cats

This slow cooker chicken pot pie is comfort food at its finest. Tender chicken, hearty vegetables, and a creamy sauce are cooked together in the slow cooker, then topped with flaky pie crust for a delicious twist on a classic dish.

Ingredients: 1 lb boneless, skinless chicken breasts, cubed. 1 cup diced carrots. 1 cup diced celery. 1 cup frozen peas. 1 onion, chopped. 3 cloves garlic, minced. 2 cups chicken broth. 1/4 cup all-purpose flour. 1/2 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste. 1 package refrigerated pie crusts 2 crusts.

Instructions: In a slow cooker, combine chicken, carrots, celery, peas, onion, and garlic. In a separate bowl, whisk together chicken broth, flour, heavy cream, thyme, salt, and pepper. Pour mixture over chicken and vegetables in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. Preheat oven to 375F 190C. Roll out one pie crust and place it in the bottom of a pie dish. Pour the chicken and vegetable mixture over the crust. Top with the second pie crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Bake for 25-30 minutes, or until crust is golden brown and filling is bubbly. Let cool slightly before serving.

Prep Time: 20 minutes

Cook Time: 360 minutes

A refreshing cocktail that combines the flavors of white wine, vodka, and citrus, perfect for any occasion.

Ingredients: 2 oz white wine. 1 oz vodka. 0.5 oz triple sec. 0.5 oz lemon juice. 0.25 oz simple syrup. Lemon twist, for garnish.

Instructions: In a shaker, combine white wine, vodka, triple sec, lemon juice, and simple syrup. Fill the shaker with ice and shake well. Strain the mixture into a chilled cocktail glass. Garnish with a lemon twist. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

The flavors in these Brisket and Brie Tacos with Mango Barbecue Sauce go well together. Brisket that is tender goes well with brie cheese that is creamy, and the sweet and sour mango barbecue sauce gives it a unique twist. You can serve these tacos on a special occasion or whenever you want to wow your guests with a gourmet taco experience.

Ingredients: 2 lbs brisket, cooked and shredded. 8 small flour tortillas. 8 oz brie cheese, sliced. 1 cup mango barbecue sauce. 1/2 red onion, thinly sliced. 1/2 cup fresh cilantro leaves. 1 lime, cut into wedges. Salt and pepper to taste.

Instructions: To make the tortillas soft, heat them in a dry pan or the microwave. Each tortilla should have a lot of shredded brisket on it. Put slices of brie cheese on top of the brisket. Put mango barbecue sauce on top of the brie and brisket. Put some red onion slices on top. Add some fresh cilantro leaves on top. Add salt and pepper to taste, and then squeeze a wedge of lime over each taco. To make tacos, fold the tortillas over the filling and serve right away.

Prep Time: 20 minutes

Cook Time: 240 minutes

This healthy Dijon vinaigrette dressing is tangy and full of flavor. It goes great with fresh greens. It's healthy for any salad because it's made with simple ingredients and doesn't have any added sugar.

Ingredients: 3 tbsp Dijon mustard. 2 tbsp apple cider vinegar. 1/4 cup extra virgin olive oil. 1 clove garlic, minced. 1/2 tsp dried oregano. Salt and pepper to taste.

Instructions: Whisk Dijon mustard and apple cider vinegar together in a small bowl until they are well mixed. Add the olive oil slowly while whisking the mixture together until it is well blended. Some dried oregano, salt, and pepper should be added. Spread it out evenly with a whisk. Check the seasoning and make changes if needed. Serve right away with your favorite salad.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy these Mummy Pumpkin Pancake Cupcakes as a fun and tasty treat on Halloween or at any other scary-themed event. The cute mummy faces are made with pumpkin, spices, and cream cheese frosting. Both kids and adults will love them.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup canned pumpkin puree. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1/2 teaspoon vanilla extract. 8 candy eyeballs. 1/4 cup cream cheese frosting store-bought or homemade.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix the pumpkin puree, buttermilk, vegetable oil, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. Once cooled, spread a thin layer of cream cheese frosting on top of each cupcake. To create the mummy effect, place two candy eyeballs on each cupcake, slightly spaced apart to resemble mummy eyes. Using the remaining cream cheese frosting, pipe thin lines across the cupcakes to create the mummy bandages, leaving space for the eyes. Enjoy your adorable Mummy Pumpkin Pancake Cupcakes!

Prep Time: 15 minutes

Cook Time: 18 minutes

Enjoy these delicious almond flour crackers that are grain-free and perfect for paleo diets. With three different variations, you can customize them to suit your taste preferences.

Ingredients: 1 cup almond flour. 2 tablespoons ground flaxseed. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon sea salt. 2 tablespoons olive oil. 3-4 tablespoons water as needed. Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, rosemary, thyme, coarse sea salt.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on a baking sheet. Mix together almond flour, nutritional yeast, ground flaxseed, garlic powder, and sea salt in a mixing bowl. Mix in olive oil until crumbly. One tablespoon at a time, gradually add water until the dough holds together. Make three equal portions out of the dough. To make simple crackers, roll out a single piece of dough thinly between two pieces of parchment paper. Cut with a knife or pizza cutter to the appropriate shapes. Move to the baking sheet that has been ready. One portion of dough should be mixed with sesame seeds for the sesame crackers. Use the same rolling and chopping technique as for regular crackers. For the herb crackers, combine one portion of dough with finely chopped thyme and rosemary. Use the same rolling and chopping technique as for regular crackers. Add optional garnishes to the crackers. Bake for 12 to 15 minutes, or until crisp and golden brown, in a preheated oven. Before serving, allow the crackers to cool completely. Keep enclosed in a sealed container.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the flavors of Crab Rangoon in a keto-friendly dip served with crispy won ton chips. This creamy dip is loaded with crab meat and Asian-inspired flavors, making it a perfect appetizer or snack for any occasion.

Ingredients: 8 oz lump crab meat. 8 oz cream cheese, softened. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 green onions, thinly sliced. 1 tsp Worcestershire sauce. 1/2 tsp soy sauce. 1/2 tsp sesame oil. 1/4 tsp ground ginger. 1/4 tsp salt. 1/4 tsp black pepper. 12 won ton wrappers, cut into triangles. Avocado oil spray or olive oil spray.

Instructions: Warm the oven up to 175F 350C. To make the crab salad, put together the mayonnaise, garlic, green onions, Worcestershire sauce, soy sauce, sesame oil, ginger, salt, and black pepper in a large bowl. Mix everything together well. Put the mix in a baking dish and spread it out. Put the dip in the oven for 25 to 30 minutes, or until it bubbles and gets a little golden on top. Place the wonton triangles on a baking sheet lined with parchment paper while the dip is baking. Spray a little avocado oil or olive oil spray on the won ton triangles. The wonton chips should be golden brown and crispy after 5 to 7 minutes in the oven. Take the chips and the dip out of the oven. Warm up the dip and serve it with crispy wonton chips to dip them in.

Prep Time: 15 minutes

Cook Time: 30 minutes

Elevate your dishes with the rich, smoky flavor of homemade smoked garlic. Perfect for adding depth to sauces, spreads, or roasted vegetables.

Ingredients: 4 heads of garlic. 2 tablespoons olive oil. 1 teaspoon salt. 1 teaspoon black pepper.

Instructions: Set the temperature of your smoker to 225F 107C. Remove the outermost layers from the garlic heads while preserving the intact cloves. Arrange the garlic heads on a foil-lined sheet, then lightly coat them with olive oil and season with salt and black pepper. Tightly enclose the garlic heads in the foil to form a sealed packet. For one and a half to two hours, or until the cloves are tender and golden brown, smoke the garlic in the preheated smoker. Before removing the cloves from their skins, let the smoked garlic cool slightly. Use the whole cloves of smoked garlic in your favorite recipes, or mash it into a paste.

Prep Time: 15 minutes

Cook Time: 120 minutes

A flavorful and hearty dish featuring chitterlings and white rice, cooked to perfection in a pressure cooker. The blend of spices and aromatics creates a delicious and satisfying meal.

Ingredients: 2 cups chitterlings, cleaned and trimmed. 1 cup white rice. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 cup chicken broth. 1 teaspoon cayenne pepper. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons cooking oil. Fresh parsley for garnish.

Instructions: Rinse chitterlings thoroughly under cold water. In a pressure cooker, heat cooking oil and saut onions, garlic, and bell pepper until softened. Add cleaned chitterlings to the pressure cooker and brown them for a few minutes. Stir in diced tomatoes, chicken broth, cayenne pepper, paprika, salt, and pepper. Lock the pressure cooker lid and cook on high pressure for 20 minutes. Meanwhile, rinse white rice under cold water. Release pressure from the cooker and add the rinsed rice to the chitterling mixture. Lock the lid again and cook on high pressure for an additional 10 minutes. Allow the pressure to release naturally for 5 minutes, then do a quick release. Fluff the rice with a fork and serve the chitterlings and rice mixture hot. Garnish with fresh parsley and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes