@iqrbhg: #fyp#aishortdrama #miniseries #plotwist#ShortDramaReview

iqrbhg
iqrbhg
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Thursday 03 September 2026 12:06:27 GMT
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urias.rigoberto
Urias Rigoberto :
me gusta mucho tú vídeo
2026-09-04 01:31:56
1
isairaramirez25
Isaira Ramirez :
Parte2
2026-09-03 14:13:09
0
alex.pineda131
Alex Pineda :
😳😳😳
2026-09-04 03:39:20
0
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Fall Kale Chicken Caesar 🥬🍎 My new favorite salad…. Ingredients - 2 heads of curly kale (or any kale you desire) - 3/4 large fennel bulb (or 1 small) - 1 honeycrisp apple  - 1/4 cup dried cranberries - 1/3 cup pecan halves & pieces  - Extra parmesan to top  - 2 tbsp extra virgin olive oil + little bit of salt & lemon to massage kale  - 4 boneless skinless chicken thighs   - For the chicken: garlic powder, onion powder, smoked paprika, dried oregano, cumin powder, salt & pepper  - 1.5 tbsp olive oil to cook  Ceaser dressing: - 1/3 cup olive oil  - 1 tbsp fresh lemon - 2 tsp dijon mustard  - 1/2 garlic clove - 1/4 cup freshly grated parmesan (grate extra to top)  - 4 anchovy filets  - 1 egg yolk  - Salt and pepper  Recipe: 1. Wash and dry kale, remove tough stems and give them a nice chipotle style chop, set aside in a large bowl  2. Dry chicken thighs and season with garlic powder, onion powder, smoked paprika, dried oregano, cumin powder, salt & pepper  3. Add olive oil to a pan over medium-high heat until simmering  4. Place thighs flat in the pan & cook 4–5 minutes without moving, until golden brown 5. Flip and cook another 4–5 mins on the other side, until internal temp reaches 165°F 6. Transfer to a plate and let rest 3–5 minutes before slicing 7. Use a mandolin to thinly slice fennel, then cut with a knife to make smaller 8. Dice apple  9. Massage kale with olive oil and salt until soft and tender with hands (1-3 mins), then add in fennel and apple  10. To make the dressing, add all ingredients to a large jar and use an immersion blender to blend (taste to make sure everything’s right, add more of what you need) 11. Chop chicken and add to bowl  12. Add cranberries and pecans to large bowl, and toss everything with the dressing  13. Serve with freshly grated parmesan, and enjoy!!!!
Fall Kale Chicken Caesar 🥬🍎 My new favorite salad…. Ingredients - 2 heads of curly kale (or any kale you desire) - 3/4 large fennel bulb (or 1 small) - 1 honeycrisp apple - 1/4 cup dried cranberries - 1/3 cup pecan halves & pieces - Extra parmesan to top - 2 tbsp extra virgin olive oil + little bit of salt & lemon to massage kale - 4 boneless skinless chicken thighs - For the chicken: garlic powder, onion powder, smoked paprika, dried oregano, cumin powder, salt & pepper - 1.5 tbsp olive oil to cook Ceaser dressing: - 1/3 cup olive oil - 1 tbsp fresh lemon - 2 tsp dijon mustard - 1/2 garlic clove - 1/4 cup freshly grated parmesan (grate extra to top) - 4 anchovy filets - 1 egg yolk - Salt and pepper Recipe: 1. Wash and dry kale, remove tough stems and give them a nice chipotle style chop, set aside in a large bowl 2. Dry chicken thighs and season with garlic powder, onion powder, smoked paprika, dried oregano, cumin powder, salt & pepper 3. Add olive oil to a pan over medium-high heat until simmering 4. Place thighs flat in the pan & cook 4–5 minutes without moving, until golden brown 5. Flip and cook another 4–5 mins on the other side, until internal temp reaches 165°F 6. Transfer to a plate and let rest 3–5 minutes before slicing 7. Use a mandolin to thinly slice fennel, then cut with a knife to make smaller 8. Dice apple 9. Massage kale with olive oil and salt until soft and tender with hands (1-3 mins), then add in fennel and apple 10. To make the dressing, add all ingredients to a large jar and use an immersion blender to blend (taste to make sure everything’s right, add more of what you need) 11. Chop chicken and add to bowl 12. Add cranberries and pecans to large bowl, and toss everything with the dressing 13. Serve with freshly grated parmesan, and enjoy!!!!

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