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@sokolow777_: Салам вам с 🇹🇷🇹🇷🇹🇷🇹🇷🇹🇷#р_е_к_о_м_и_н_д_а_ц_и_и👑 #изминиласьмояжизнь❤️❤️ #мерсинтурция🇹🇷

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Friday 04 August 2023 12:51:32 GMT
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tanjahochbaum938
Tanja :
👍👍👌😅😅😅
2023-08-04 17:21:38
0
_alwina
Альвина :
Приветик! 😅😅😅
2023-08-04 13:31:03
0
ksusha_2771
💕💕💕Ксюша💕💕💕 :
Сокол,ты чего🤷‍♀️в обратку летает😜✌
2023-08-04 13:37:22
0
massnadezhda1967
НАДЕЖДА -ЗОЖ .МЕНЯЕМ ТЕЛО СТИЛ :
Как всегда на самом интересном месте.Люли люли.😂😂😂😂😂
2023-08-04 13:45:15
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evil_lady33
👸Natalie Krutsch👑 :
Ох уже эти лю-ли 😅😀😀
2023-08-04 13:47:52
0
natascha444
Наташа :
шоколадный заяц
2023-08-04 13:54:48
0
julianne965
🤩Юлия 761RUS🤩 :
👍👍👍💃💃💃💃💃
2023-08-04 14:18:57
0
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Day 12 | 20 Days of 20 Minute Summer Dinners 😋 When I tell you these are devilishly delicious I truly mean it! Depending on how many batches you fry in you might run a little over, but the results are worth it. Perfect with chips & guac! Enjoy 🌞 Chris x JALAPEÑO POPPER CHICKEN TACOS | Makes 12 small INGREDIENTS 6 slices of Streaky Bacon 250g / 9oz cooked Chicken, diced into small cubes 100g / 1 cup grated Cheddar 50g / 1/2 cup shredded/grated Mozzarella 100g / 3.5oz Cream Cheese 60g / 1/4 cup Sour Cream 30g / 1/4 cup pickled/jarred Jalapeños, finely diced 1 large Spring Onion, finely diced 1/2 tsp Smoked Paprika 1/4 tsp Cumin 1/8 tsp Black Pepper 12 Street Market Tortillas* Oil Spray, as needed for frying METHOD 1️⃣Cook the bacon using your preferred method to your preferred texture. I typically pan-fry for the fastest option & you’re using a pan anyway. You can also use the excess bacon fat in replacement of the oil spray (just lightly brush the outside of the tacos with it). 2️⃣Meanwhile, combine everything else in a large mixing bowl until well-distributed. Once the bacon is cooked, dice it and fold it through the filling. Spread the filling over half the tortillas, then fold them over and gently press down. 3️⃣In batches, pan fry the tacos over medium-high heat for a couple of minutes on each side, or until golden and crisp with the filling hot and bubbly. Lightly spray both sides of the tacos with oil before frying. Serve and enjoy! *You'll find the Old El Paso small street market tortillas in most supermarkets (I get mine from Morrisons). You can use slightly larger tortillas and can use flour ones too (I find flour ones actually crisp up a little better). You'll just end up with less tacos. In all cases, they should be relatively thin and crispy. Although the filling will look dry at the start, as it heats up it melts and begins leaking out of the tacos. Hence why you don't want to overfill the tortillas.
Day 12 | 20 Days of 20 Minute Summer Dinners 😋 When I tell you these are devilishly delicious I truly mean it! Depending on how many batches you fry in you might run a little over, but the results are worth it. Perfect with chips & guac! Enjoy 🌞 Chris x JALAPEÑO POPPER CHICKEN TACOS | Makes 12 small INGREDIENTS 6 slices of Streaky Bacon 250g / 9oz cooked Chicken, diced into small cubes 100g / 1 cup grated Cheddar 50g / 1/2 cup shredded/grated Mozzarella 100g / 3.5oz Cream Cheese 60g / 1/4 cup Sour Cream 30g / 1/4 cup pickled/jarred Jalapeños, finely diced 1 large Spring Onion, finely diced 1/2 tsp Smoked Paprika 1/4 tsp Cumin 1/8 tsp Black Pepper 12 Street Market Tortillas* Oil Spray, as needed for frying METHOD 1️⃣Cook the bacon using your preferred method to your preferred texture. I typically pan-fry for the fastest option & you’re using a pan anyway. You can also use the excess bacon fat in replacement of the oil spray (just lightly brush the outside of the tacos with it). 2️⃣Meanwhile, combine everything else in a large mixing bowl until well-distributed. Once the bacon is cooked, dice it and fold it through the filling. Spread the filling over half the tortillas, then fold them over and gently press down. 3️⃣In batches, pan fry the tacos over medium-high heat for a couple of minutes on each side, or until golden and crisp with the filling hot and bubbly. Lightly spray both sides of the tacos with oil before frying. Serve and enjoy! *You'll find the Old El Paso small street market tortillas in most supermarkets (I get mine from Morrisons). You can use slightly larger tortillas and can use flour ones too (I find flour ones actually crisp up a little better). You'll just end up with less tacos. In all cases, they should be relatively thin and crispy. Although the filling will look dry at the start, as it heats up it melts and begins leaking out of the tacos. Hence why you don't want to overfill the tortillas.
Day 13 | 20 Days of 20 Minute Summer Dinners 😋 It’s time to crack out the lemon!! Hope you love this one 😄 Chris x CREAMY LEMON RAVIOLI | Serves 4 INGREDIENTS 4 tbsp / 60g Butter 2 Shallots, very finely diced 2 cloves of Garlic, very finely diced 1 Lemon, zested then halved 1/2 tsp Black Pepper, or to taste 160ml / 2/3 cup Chicken Stock 240ml / 1 cup Double/Heavy Cream, at room temp 1 tsp Dijon Mustard 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired 1/4 - 1/2 tsp Salt, or to taste* 500g / 1lb Ravioli** small Fresh Basil Leaves, to serve*** METHOD 1️⃣Place a large pan over medium heat and melt the butter. Add the shallots and gently sweat them down until soft and golden, then add the garlic, black pepper and lemon zest and fry for 30 seconds or so. 2️⃣Stir in the stock and cream then stir in the parmesan and mustard until blended. Stir in the juice of the lemon, then bring to a simmer and cook the sauce until it thickens, stirring occasionally (5 or so mins). Season generously with salt. 3️⃣Bring a large pot of salt water to a boil and add the ravioli. Cook for a little over a minute less than the package instruction (it will finish cooking in the sauce). 4️⃣Use a slotted spoon to add the cooked ravioli to the sauce and stir until the sauce re-thickens and clings to the ravioli. If you need to thin the sauce some more just add in a splash more of the leftover ravioli water. Serve with a sprinkle of basil leaves, alongside extra parmesan and black pepper if desired. *I find this sauce needs a generous amount of salt and pepper to highlight the simple flavours in the sauce. I'd definitely go for the 1/2 tsp pepper, as the spice balances out the sourness from the lemon and the richness from the cream. Work to taste with the salt (I typically end up with around 1/2 tsp). **Any sort of seafood filling works brilliantly. I've also tried spinach and ricotta, which worked well, as did a basil and pine nut one I found. I imagine a chicken-based filling would also work nicely. ***I love the combo of lemon and basil, so I typically finish with a handful of small basil leaves. If you're not sure if the basil will suit the ravioli filling, fresh parsley is always a safe bet and works well with the lemony sauce too.
Day 13 | 20 Days of 20 Minute Summer Dinners 😋 It’s time to crack out the lemon!! Hope you love this one 😄 Chris x CREAMY LEMON RAVIOLI | Serves 4 INGREDIENTS 4 tbsp / 60g Butter 2 Shallots, very finely diced 2 cloves of Garlic, very finely diced 1 Lemon, zested then halved 1/2 tsp Black Pepper, or to taste 160ml / 2/3 cup Chicken Stock 240ml / 1 cup Double/Heavy Cream, at room temp 1 tsp Dijon Mustard 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired 1/4 - 1/2 tsp Salt, or to taste* 500g / 1lb Ravioli** small Fresh Basil Leaves, to serve*** METHOD 1️⃣Place a large pan over medium heat and melt the butter. Add the shallots and gently sweat them down until soft and golden, then add the garlic, black pepper and lemon zest and fry for 30 seconds or so. 2️⃣Stir in the stock and cream then stir in the parmesan and mustard until blended. Stir in the juice of the lemon, then bring to a simmer and cook the sauce until it thickens, stirring occasionally (5 or so mins). Season generously with salt. 3️⃣Bring a large pot of salt water to a boil and add the ravioli. Cook for a little over a minute less than the package instruction (it will finish cooking in the sauce). 4️⃣Use a slotted spoon to add the cooked ravioli to the sauce and stir until the sauce re-thickens and clings to the ravioli. If you need to thin the sauce some more just add in a splash more of the leftover ravioli water. Serve with a sprinkle of basil leaves, alongside extra parmesan and black pepper if desired. *I find this sauce needs a generous amount of salt and pepper to highlight the simple flavours in the sauce. I'd definitely go for the 1/2 tsp pepper, as the spice balances out the sourness from the lemon and the richness from the cream. Work to taste with the salt (I typically end up with around 1/2 tsp). **Any sort of seafood filling works brilliantly. I've also tried spinach and ricotta, which worked well, as did a basil and pine nut one I found. I imagine a chicken-based filling would also work nicely. ***I love the combo of lemon and basil, so I typically finish with a handful of small basil leaves. If you're not sure if the basil will suit the ravioli filling, fresh parsley is always a safe bet and works well with the lemony sauce too.
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Day 15 | 20 Days of 20 Minute Summer Dinners 😋 Credit for this technique goes to the awesome @chilesandsmoke - I’ve not stopped making them since I saw it! I also found the hot dog slicer online but you can also just use a knife lol. Enjoy!! Chris x HOT DOG GRILLED CHEESE | Makes 4 INGREDIENTS 4 Hot Dogs (I use ‘Bunlimited’ - found in most supermarkets) Classic Yellow Mustard, as needed BBQ or All Purpose Seasoning, as needed* 2 tbsp Butter 4 Hot Dog Buns, halved but kept intact 240g / 2 1/2 cups / 8.5oz grated Cheddar Cheese** Pickled Jalapeños, to preference Grilled/Pan-Fried Onions, optional METHOD 1️⃣Slice the hot dogs on one side in a crisscross shape, making sure you don't go all the way through (I use a hot dog slicer). Brush all over with mustard then sprinkle with seasoning. 2️⃣Melt the butter in a large non-stick pan over medium heat. Add the hot dogs and fry for a couple of minutes to heat them through and lock in the seasoning. Keep in mind the sliced side with cook a little more, so you don't need to char them too much. Remove the hot dogs and toast the buns in the leftover butter (you may need to do this in two batches). 3️⃣Take 1/3 of the cheese and place it in each of the buns, then top with jalapeños, onions (if using) and a hot dog. The hot dog should be just below level with the top of the bun. 4️⃣Make 2 piles of cheese in the pan in the shape of the bun then turn the heat to medium. Place the hot dogs dog-side-down on top of the cheese. As the cheese melts it will begin attaching itself to the hot dog. You can use the spatula to scrape the melted cheese inwards as it melts away from the hot dogs. When the cheese begins to attach, use a spatula to carefully flip them over then toast the bottom side for a couple of minutes. You'll likely need to do this in two batches. The cheese will attach - have faith! The cheese will crisp more as it cools. *I use either BBQ seasoning or All Purpose Seasoning. All Purpose seasoning is saltier so you won't need quite as much in comparison to BBQ seasoning. You could also play around with different seasonings! **I dedicate 60g/2oz per hot dog and use 1/3 (20g) in the bun and 2/3 (40g) in the pan. You want a good amount in the pan to protect the hot dogs from charring too much.
Day 15 | 20 Days of 20 Minute Summer Dinners 😋 Credit for this technique goes to the awesome @chilesandsmoke - I’ve not stopped making them since I saw it! I also found the hot dog slicer online but you can also just use a knife lol. Enjoy!! Chris x HOT DOG GRILLED CHEESE | Makes 4 INGREDIENTS 4 Hot Dogs (I use ‘Bunlimited’ - found in most supermarkets) Classic Yellow Mustard, as needed BBQ or All Purpose Seasoning, as needed* 2 tbsp Butter 4 Hot Dog Buns, halved but kept intact 240g / 2 1/2 cups / 8.5oz grated Cheddar Cheese** Pickled Jalapeños, to preference Grilled/Pan-Fried Onions, optional METHOD 1️⃣Slice the hot dogs on one side in a crisscross shape, making sure you don't go all the way through (I use a hot dog slicer). Brush all over with mustard then sprinkle with seasoning. 2️⃣Melt the butter in a large non-stick pan over medium heat. Add the hot dogs and fry for a couple of minutes to heat them through and lock in the seasoning. Keep in mind the sliced side with cook a little more, so you don't need to char them too much. Remove the hot dogs and toast the buns in the leftover butter (you may need to do this in two batches). 3️⃣Take 1/3 of the cheese and place it in each of the buns, then top with jalapeños, onions (if using) and a hot dog. The hot dog should be just below level with the top of the bun. 4️⃣Make 2 piles of cheese in the pan in the shape of the bun then turn the heat to medium. Place the hot dogs dog-side-down on top of the cheese. As the cheese melts it will begin attaching itself to the hot dog. You can use the spatula to scrape the melted cheese inwards as it melts away from the hot dogs. When the cheese begins to attach, use a spatula to carefully flip them over then toast the bottom side for a couple of minutes. You'll likely need to do this in two batches. The cheese will attach - have faith! The cheese will crisp more as it cools. *I use either BBQ seasoning or All Purpose Seasoning. All Purpose seasoning is saltier so you won't need quite as much in comparison to BBQ seasoning. You could also play around with different seasonings! **I dedicate 60g/2oz per hot dog and use 1/3 (20g) in the bun and 2/3 (40g) in the pan. You want a good amount in the pan to protect the hot dogs from charring too much.

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