Eternity Studios

This salad is bright and refreshing, with the peppery taste of watercress, the crunch of jicama, and the sweet citrusy taste of tangelo.

Ingredients: 1 bunch watercress, washed and trimmed. 1 small jicama, peeled and julienned. 2 tangelos, peeled and segmented.

Instructions: In a large bowl, combine the watercress, jicama, and tangelo segments. Toss gently to mix well.

Prep Time: 10 minutes

Cook Time: 0 minutes

You can serve these loaded little potatoes with any meal. The toppings give them a burst of flavor, and the slow cooker makes them very tender.

Ingredients: 1.5 lbs mini potatoes. 1 cup shredded cheddar cheese. 4 slices bacon, cooked and crumbled. 1/4 cup chopped green onions. 1/2 cup sour cream. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Wash the mini potatoes thoroughly and place them in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender. Once cooked, carefully remove the potatoes from the slow cooker and place them on a serving platter. Top the potatoes with shredded cheddar cheese, cooked and crumbled bacon, chopped green onions, sour cream, and chopped fresh parsley. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

A hearty and tasty chicken enchilada chili that was inspired by Zupas. This is a great meal for when it's cold outside.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 can black beans, drained and rinsed. 1 can diced tomatoes. 1 can corn kernels, drained. 1 onion, diced. 2 cloves garlic, minced. 1 cup enchilada sauce. 4 cups chicken broth. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. Tortilla strips, for garnish. Shredded cheese, for garnish. Fresh cilantro, for garnish.

Instructions: Diced onion and minced garlic should be cooked in a large pot until the onion is clear. Shred the chicken and put it in the pot along with black beans, diced tomatoes, corn kernels, enchilada sauce, chicken broth, cumin, and chili powder. Bring to a simmer, then let it cook for 20 to 25 minutes, stirring every now and then. Add pepper and salt to taste. Add tortilla strips, shredded cheese, and fresh cilantro on top while it's still hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Popsicles made with Greek yogurt, honey, and mixed berries that taste great and are good for you. For a sweet treat or a cool summer day, these pops are great.

Ingredients: 2 cups Greek yogurt. 1/4 cup honey. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup granola optional.

Instructions: In a bowl, mix Greek yogurt and honey until well combined. Gently fold in mixed berries into the yogurt mixture. Spoon the mixture into popsicle molds. Insert popsicle sticks into each mold. If using granola, sprinkle some on top of each popsicle. Freeze for at least 4 hours or until solid. Once frozen, run the molds under warm water for a few seconds to release the popsicles. Enjoy these refreshing and nutritious treats!

Prep Time: 10 minutes

Cook Time: 240 minutes

A delightful salad featuring crisp green beans sautéed with garlic and sun-dried tomatoes, enhanced with the flavors of balsamic vinegar and optional Parmesan cheese. This salad is a perfect side dish or a light meal on its own.

Ingredients: 1 lb green beans, trimmed. 3 cloves garlic, minced. 1/4 cup sun-dried tomatoes, chopped. 2 tablespoons olive oil. Salt and pepper to taste. 1 tablespoon balsamic vinegar. 1/4 cup grated Parmesan cheese optional. Fresh basil leaves for garnish optional.

Instructions: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until they are crisp-tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and saut for about 1 minute or until fragrant. Be careful not to brown the garlic. Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring occasionally. Toss the blanched green beans into the skillet with the garlic and sun-dried tomatoes. Saut for an additional 2-3 minutes until the beans are heated through and well-coated with the garlic and tomato mixture. Season the salad with salt and pepper to taste and drizzle with balsamic vinegar. Toss to combine. If desired, sprinkle the salad with grated Parmesan cheese and garnish with fresh basil leaves. Serve the Green Beans with Garlic and Sun-Dried Tomatoes Salad warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 10 minutes

A quick and filling chicken stew full of herbs and vegetables. Great for a meal that makes you feel better on a busy day.

Ingredients: 1 lb chicken breast, diced. 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 1 potato, diced. 4 cups chicken broth. 1 can 14.5 oz diced tomatoes. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 cups chopped spinach.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Saut the garlic and onions until they smell good. Put in the potatoes, carrots, celery, and chicken. The chicken is done when it's no longer pink. Tomato dices, thyme, rosemary, salt, and pepper should all be added at this point. Bring to a boil, then lower the heat and let it cook for 20 minutes. After you add the chopped spinach, cook for 5 more minutes. If necessary, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

These sandwiches are a tasty take on the traditional beef stroganoff. They are made with toasted hoagie rolls and tender beef slices in a creamy mushroom and onion sauce.

Ingredients: 1 lb thinly sliced beef sirloin. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup sliced mushrooms. 1/2 cup beef broth. 1/2 cup sour cream. 2 tablespoons flour. Salt and pepper to taste. 4 hoagie rolls, split. Butter for grilling. Chopped fresh parsley for garnish.

Instructions: In a skillet over medium heat, cook beef slices until browned. Remove and set aside. In the same skillet, saut onions and garlic until translucent. Add mushrooms and cook until softened. Sprinkle flour over the mixture and cook for 1-2 minutes. Slowly stir in beef broth until thickened. Return beef to the skillet, stir in sour cream, and season with salt and pepper. Simmer until heated through. Butter the split hoagie rolls and grill until golden brown. Fill the rolls with beef stroganoff mixture. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Croque Madame is a classic French sandwich that combines the goodness of ham, Swiss cheese, creamy béchamel sauce, and a perfectly fried egg. It's a hearty and indulgent treat that's perfect for brunch or a satisfying meal any time of the day.

Ingredients: 4 slices of thick-cut white bread. 4 slices of ham. 4 slices of Swiss cheese. 4 large eggs. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup milk. 1/4 teaspoon nutmeg. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat your oven to 350F 175C. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste roux. Gradually whisk in the milk until the mixture thickens and becomes smooth. Season with nutmeg, salt, and pepper. Remove from heat. Place two slices of bread on a baking sheet. Top each slice with a slice of ham and a slice of Swiss cheese. Place the remaining bread slices on top to form sandwiches. Pour the bchamel sauce evenly over the sandwiches. Bake in the preheated oven for about 15-20 minutes or until the sandwiches are heated through and the cheese is melted and bubbly. While the sandwiches are baking, heat a non-stick skillet over medium heat. Melt a little butter and crack an egg into the skillet. Cook until the whites are set but the yolk is still runny. Repeat for the remaining eggs. Remove the sandwiches from the oven and place a fried egg on top of each. Garnish with chopped fresh parsley. Serve your delicious Croque Madame Sandwiches hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These creamy crab wontons are bursting with flavor and perfect for any occasion. The combination of creamy cream cheese and savory crab meat wrapped in a crispy wonton shell is simply irresistible. They make a great appetizer or snack for parties or gatherings.

Ingredients: 8 oz cream cheese. 1 cup crab meat, chopped. 2 green onions, finely chopped. 1 teaspoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon garlic powder. 1/4 teaspoon ginger powder. 24 wonton wrappers. Oil for frying.

Instructions: In a mixing bowl, combine cream cheese, crab meat, green onions, soy sauce, sesame oil, garlic powder, and ginger powder. Place a small spoonful of the mixture in the center of each wonton wrapper. Wet the edges of the wrapper with water, then fold it in half to form a triangle, pressing the edges to seal tightly. Heat oil in a deep fryer or skillet over medium heat. Fry wontons in batches until golden brown, about 2-3 minutes per side. Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

This spicy sausage chorizo dip is made with creamy cheeses, colorful vegetables, and a lot of other tasty things. It's great for parties, game nights, or any other event where you need an appetizer that everyone will enjoy.

Ingredients: 1 lb sausage chorizo. 1 cup diced onion. 1 cup diced bell pepper. 2 cloves garlic, minced. 1 can 10 oz diced tomatoes with green chilies, drained. 1 block 8 oz cream cheese, softened. 2 cups shredded cheddar cheese. 1/2 cup sour cream. Salt and pepper to taste. Chopped fresh cilantro for garnish optional.

Instructions: In a large skillet, cook the sausage chorizo over medium heat until browned, breaking it into crumbles. Drain excess fat if needed. Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are softened. Stir in the diced tomatoes with green chilies and cook for another 2-3 minutes. Reduce heat to low. Add cream cheese, shredded cheddar cheese, and sour cream to the skillet. Stir continuously until cheeses are melted and the mixture is smooth and well combined. Season with salt and pepper to taste. Transfer the dip to a serving dish. Garnish with chopped fresh cilantro if desired. Serve hot with tortilla chips or your favorite dippers.

Prep Time: 10 minutes

Cook Time: 20 minutes

A classic cheeseburger recipe with burger buns that have been toasted, juicy patties, melted cheese, and a tasty sauce.

Ingredients: 4 hamburger patties. 4 cheese slices. 4 burger buns. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 cup diced onions. 1/4 cup lettuce leaves. 1/4 cup tomato slices. Salt and pepper to taste.

Instructions: Warm up your grill or pan on the stove over medium-high heat. You can add salt and pepper to the hamburger patties. Grill the patties for four to five minutes on each side, or until they're done the way you like them. Put a slice of cheese on top of each patty in the last minute of cooking and let it melt. Separate the burger buns and toast them briefly on the grill or in a toaster while the patties are cooking. The sauce is made by mixing mayonnaise and ketchup. Spread the sauce on the bottom half of each bun. Then, put lettuce, a hamburger patty with melted cheese, tomato slices, and diced onions on top of each bun. Put the other half of the bun on top. Put your favorite side dishes on the table with your tasty cheeseburgers.

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and flavorful vegan dish featuring homemade pinto beans, savory vegan bacon, and spicy fried jalapenos.

Ingredients: 1 cup dried pinto beans, soaked overnight. 4 cups vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 4 strips vegan bacon, chopped. 2 jalapenos, sliced. 1 tablespoon olive oil. Salt and pepper, to taste.

Instructions: Put the soaked pinto beans and vegetable broth in a large pot. Bring to a boil, then lower the heat and let it cook for an hour or two and a half. Put the olive oil in a pan and heat it over medium-low heat. Cut up the vegan bacon, onion, and garlic and add them to the pan. The bacon should be crispy and the onions should be clear. Mix the bacon, onions, and garlic that have been cooked and add them to the pot of cooked beans. Add salt and pepper to taste and stir everything together. Add the sliced jalapenos to the same skillet that was used for the onions. For three to four minutes, or until they start to blister, fry them. Put the fried jalapenos on top of the pinto beans to serve. Have fun!

Prep Time: 10 minutes

Cook Time: 90 minutes

This Cranberry Cream Cheese Dip is a delightful combination of sweet and creamy flavors, perfect for a Christmas appetizer or any holiday gathering. The tartness of the cranberries, the crunch of the pecans, and the creaminess of the cream cheese create a harmonious blend of tastes and textures that will please any palate.

Ingredients: 8 oz cream cheese, softened. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons honey. 1/4 teaspoon cinnamon.

Instructions: Softened cream cheese, chopped pecans, honey, and cinnamon should all be mixed together in a bowl. Mix until everything is well mixed and smooth. Move the mix to a dish for serving. It can be served right away or put in the fridge to cool down until you're ready to serve. Have it with crackers or sliced baguette of your choice.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the perfect blend of savory and sweet with these Pork Chops with Balsamic Sweet Onions. The caramelized onions, balsamic glaze, and juicy pork chops create a mouthwatering dish that's sure to impress.

Ingredients: - 4 pork chops. - Salt and black pepper, to taste. - 2 tablespoons olive oil. - 2 large onions, thinly sliced. - 2 tablespoons balsamic vinegar. - 2 tablespoons honey. - 1 teaspoon dried thyme. - 1/2 cup chicken broth. - Fresh parsley, chopped for garnish.

Instructions: On both sides, season the pork chops with salt and black pepper. Warm up the olive oil in a big pan over medium-high heat. Sear the pork chops on both sides until they are brown. Take it out and set it aside. Put sliced onions in the same pan and cook them until they start to turn brown. Lemon juice, honey, and dried thyme should be added and mixed in. Cook the mixture until it's a little sticky and the onions are covered. Add the chicken broth and then put the pork chops back in the pan. Keep cooking until the pork is done and the sauce gets thicker. If you need to, change the seasoning and make sure the pork chops are fully cooked. Put the pork chops on top of a bed of sweet onions glazed with balsamic vinegar. Add some chopped fresh parsley on top, and enjoy the delicious flavors of Pork Chops with Balsamic Sweet Onions!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Barbecue Chicken Pizza Skillet Lasagna combines the tastes of barbecue chicken pizza and lasagna to make a hearty and tasty meal that can be cooked in one skillet.

Ingredients: 1 lb lasagna noodles. 2 cups cooked chicken, shredded. 1 cup barbecue sauce. 1 cup pizza sauce. 2 cups shredded mozzarella cheese. 1 cup shredded cheddar cheese. 1/2 cup diced red onion. 1/2 cup sliced green bell pepper. 1/4 cup chopped fresh cilantro. 1/4 cup sliced black olives. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Cook lasagna noodles according to package instructions. Drain and set aside. Preheat oven to 375F 190C. In a large skillet, mix together cooked chicken, barbecue sauce, and pizza sauce over medium heat. Stir in garlic powder and onion powder. Season with salt and pepper to taste. Layer half of the cooked lasagna noodles in the bottom of the skillet. Spread half of the chicken and sauce mixture over the noodles. Sprinkle half of the mozzarella and cheddar cheese over the sauce mixture. Layer with half of the diced red onion, sliced green bell pepper, chopped cilantro, and sliced black olives. Repeat the layers with the remaining ingredients, ending with a layer of cheese on top. Cover the skillet with aluminum foil and bake in the preheated oven for 25-30 minutes, or until cheese is melted and bubbly. Remove foil and bake for an additional 5-10 minutes until cheese is golden brown. Serve hot, garnished with additional cilantro if desired.

Prep Time: 20 minutes

Cook Time: 40 minutes

Indulge in the rich and creamy flavors of this slow cooker cream of potato soup. Perfect for a cozy night in or a comforting meal any day of the week!

Ingredients: 6 potatoes, peeled and diced. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup chopped green onions. Salt and pepper to taste.

Instructions: Put potatoes, onion, garlic, and chicken broth in a slow cooker. The potatoes should be soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat. Blend the soup until it's smooth with an immersion blender. Add cheddar cheese and heavy cream, and mix until the cheese melts. Add pepper and salt to taste. Serve hot with chopped green onions on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

Cool and refreshing, these watermelon lime popsicles are the perfect summer treat. The natural sweetness of watermelon combined with the zesty kick of lime zest creates a delightful flavor combination.

Ingredients: 1 small watermelon, seeded and cubed. Zest of 1 lime. Popsicle molds.

Instructions: Blend the watermelon cubes until smooth. Pour the watermelon puree into popsicle molds. Sprinkle lime zest over the top of each popsicle. Insert popsicle sticks and freeze until solid, about 4-6 hours.

Prep Time: 15 minutes

Cook Time: 0 minutes