@lilmoop99: i do think it sounds like toy story, but to infinity and beyond i guess… #rolemodel #tuckerpillsbury #kansasanymore #noplacelikehome #thelongestgoodbye #kansasanymoredeluxe @tucker

zoe 🪩
zoe 🪩
Open In TikTok:
Region: US
Saturday 01 March 2025 01:51:50 GMT
64
7
2
0

Music

Download

Comments

ahannan567
Ahannan567 :
Couple goals
2025-03-01 05:48:48
0
To see more videos from user @lilmoop99, please go to the Tikwm homepage.

Other Videos

what’s your go to healthy meal?   #Foodie #cooking #healthyrecipes #healthydinner #DinnerIdeas  Ingredients: - 4 boneless, skinless chicken breasts - 2 medium zucchinis, sliced - 1 yellow zucchini, sliced - 1 large onion, diced - 4 garlic cloves, minced - 2 shallots, thinly sliced - 1 cup chicken broth - 1/2 cup white wine (dry) - 4 medium potatoes, peeled and cut into cubes - 2 bell peppers (any color), diced - 1 medium summer squash, sliced - 2 tbsp olive oil - Salt and pepper to taste - 1 tsp dried thyme - 1 tsp dried rosemary - 1/2 tsp paprika (optional) Instruction 1. Prepare the Chicken:    - Season the chicken breasts with salt, pepper, garlic powder, onion powder, garlic and pepper salt,balsamic, and paprika (if using).     2. Brown the Chicken:    - Heat 1 tbsp of olive oil in a large Dutch oven over medium-high heat.    - Add the chicken breasts to the pot and sear them for 4-5 minutes on each side until golden brown. Remove from the pot and set aside. 3. Sauté Vegetables:    - In the same Dutch oven, add the remaining tablespoon of olive oil.    - Add the diced onion, shallots, and garlic, sautéing for about 3-4 minutes until softened and fragrant.    - Add the bell peppers, zucchini, yellow zucchini, summer squash, and potatoes. Stir occasionally for another 5-7 minutes until the vegetables start to soften. 4. Deglaze and Simmer:    - Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon.    - Add the chicken broth and stir to combine. 5. Return Chicken and Cook:    - Nestle the seared chicken breasts back into the Dutch oven among the vegetables.    - Bring the mixture to a simmer. Cover the Dutch oven with a lid and cook on low heat for 25-30 minutes, or until the chicken is cooked through (internal temperature should be 165°F) and the vegetables are tender. 6. Final Touches:    - Taste and adjust seasoning with more salt and pepper if needed.    - If you want a thicker broth, uncover the Dutch oven and let it simmer for an additional 5-10 minutes to reduce the liquid. 7. Serve:    - Serve the chicken breasts alongside the vegetables, spooning some of the flavorful broth over the top.
what’s your go to healthy meal? #Foodie #cooking #healthyrecipes #healthydinner #DinnerIdeas Ingredients: - 4 boneless, skinless chicken breasts - 2 medium zucchinis, sliced - 1 yellow zucchini, sliced - 1 large onion, diced - 4 garlic cloves, minced - 2 shallots, thinly sliced - 1 cup chicken broth - 1/2 cup white wine (dry) - 4 medium potatoes, peeled and cut into cubes - 2 bell peppers (any color), diced - 1 medium summer squash, sliced - 2 tbsp olive oil - Salt and pepper to taste - 1 tsp dried thyme - 1 tsp dried rosemary - 1/2 tsp paprika (optional) Instruction 1. Prepare the Chicken: - Season the chicken breasts with salt, pepper, garlic powder, onion powder, garlic and pepper salt,balsamic, and paprika (if using). 2. Brown the Chicken: - Heat 1 tbsp of olive oil in a large Dutch oven over medium-high heat. - Add the chicken breasts to the pot and sear them for 4-5 minutes on each side until golden brown. Remove from the pot and set aside. 3. Sauté Vegetables: - In the same Dutch oven, add the remaining tablespoon of olive oil. - Add the diced onion, shallots, and garlic, sautéing for about 3-4 minutes until softened and fragrant. - Add the bell peppers, zucchini, yellow zucchini, summer squash, and potatoes. Stir occasionally for another 5-7 minutes until the vegetables start to soften. 4. Deglaze and Simmer: - Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. - Add the chicken broth and stir to combine. 5. Return Chicken and Cook: - Nestle the seared chicken breasts back into the Dutch oven among the vegetables. - Bring the mixture to a simmer. Cover the Dutch oven with a lid and cook on low heat for 25-30 minutes, or until the chicken is cooked through (internal temperature should be 165°F) and the vegetables are tender. 6. Final Touches: - Taste and adjust seasoning with more salt and pepper if needed. - If you want a thicker broth, uncover the Dutch oven and let it simmer for an additional 5-10 minutes to reduce the liquid. 7. Serve: - Serve the chicken breasts alongside the vegetables, spooning some of the flavorful broth over the top.

About