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@mercy03151: #motivation #mercy

MercedesGarcia🫍🐍🇺🇸
MercedesGarcia🫍🐍🇺🇸
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Region: US
Sunday 06 September 2026 16:00:35 GMT
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rodolfofromcod
Rodolfo :
Me gusta
2026-09-06 17:00:41
0
carlosvelozo4
Carlos Velozo :
🥰
2026-09-07 02:59:01
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carlosvelozo4
Carlos Velozo :
🥰❤️
2026-09-07 02:58:54
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#tiktokshop88 #aotrevai
#tiktokshop88 #aotrevai
Btw this dance took me hours to learn
Btw this dance took me hours to learn
Completely normal and not weird btw
Completely normal and not weird btw
Delicious homemade chicken salad with sweet dried cranberries Here's What You'll Need: 4 cups diced poached chicken, recipe follow (Whole Chicken (Fresh Direct organic or store-bought rotisserie work well) 2 stalk celery, cut into 1/4-inch dice 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 teaspoons kosher salt Freshly ground black pepper POACHED CHICKEN FOR SALADS: 10 sprigs parsley (recommend 15) 2 sprigs fresh thyme (recommend: 5-6) 1 small onion, halved 1 small carrot, halved (recommend 2-3) 1 stalk celery, halved (recommend 2-3) Whole chicken (recommend fresh direct organic whole chicken) 5 to 6 cups chicken broth, homemade or low-sodium store bought (recommend fresh direct homemade chicken broth) Directions Toss together the chicken, celery, scallions, dill and parsley in a large bowl. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. POACHED CHICKEN FOR SALADS: Yield: 4 cups cubed chicken or 4 to 6 servings * Put the parsley, thyme, onion, carrot, celery, and whole chicken in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about hour and 40 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes. * Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin. * Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.  Chicken Salad Perfection: Serve on toasted sourdough with parsley, shredded lettuce, olive oil, red wine vinaigrette, salt, pepper, and sliced jalapeños. Don't forget Lays chips! My Expert Tip: Combine herb mix with chicken in a blender, then add chopped chicken, parsley, red onion, dill, cranberries, and chill. Enjoy! Xx Betty *Food Network recipe, with Betty's personal twist
Delicious homemade chicken salad with sweet dried cranberries Here's What You'll Need: 4 cups diced poached chicken, recipe follow (Whole Chicken (Fresh Direct organic or store-bought rotisserie work well) 2 stalk celery, cut into 1/4-inch dice 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 teaspoons kosher salt Freshly ground black pepper POACHED CHICKEN FOR SALADS: 10 sprigs parsley (recommend 15) 2 sprigs fresh thyme (recommend: 5-6) 1 small onion, halved 1 small carrot, halved (recommend 2-3) 1 stalk celery, halved (recommend 2-3) Whole chicken (recommend fresh direct organic whole chicken) 5 to 6 cups chicken broth, homemade or low-sodium store bought (recommend fresh direct homemade chicken broth) Directions Toss together the chicken, celery, scallions, dill and parsley in a large bowl. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. POACHED CHICKEN FOR SALADS: Yield: 4 cups cubed chicken or 4 to 6 servings * Put the parsley, thyme, onion, carrot, celery, and whole chicken in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about hour and 40 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes. * Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin. * Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.  Chicken Salad Perfection: Serve on toasted sourdough with parsley, shredded lettuce, olive oil, red wine vinaigrette, salt, pepper, and sliced jalapeños. Don't forget Lays chips! My Expert Tip: Combine herb mix with chicken in a blender, then add chopped chicken, parsley, red onion, dill, cranberries, and chill. Enjoy! Xx Betty *Food Network recipe, with Betty's personal twist
link in bio#bape#luxsplug #unboxing #polo#fashion
link in bio#bape#luxsplug #unboxing #polo#fashion
#xuhuongtiktok#livehighlights#somidu#viral_video#hottrend
#xuhuongtiktok#livehighlights#somidu#viral_video#hottrend

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