@yalicapkini_sf3: #afrasaraçoglu #mertramazandemir #series #seyfer #yalicapkini

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gery.stefanova
geri 🖤 :
She is diamond, so protect her ❤️
2026-11-03 15:57:08
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m.abdullah.tr
m Abdullah TR :
Ferit deserve better than her
2026-11-03 20:04:01
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pariy.www
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meanwhile seyran:
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milena.traykova3
Milena :
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мне всегдп нравилась мама ферита
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ⓛⓧⓛ..Ⓗⓐⓣⓘⓒⓔ :
Çok güzel olmuş ellerine sağlık
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Любовка 🥰
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Mert Ramazan :
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Talita Cristina :
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TALENT
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YAY
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Sometimes you just want a salad for supper.  I forgot to add the blue cheese 🤦🏻‍♂️ Cobb Salad with Warm Bacon Vinaigrette   2 large skinless, boneless chicken breasts, 6 to 8 ounces each Olive oil, as needed for drizzling Emeril’s Original Essence, to taste 12 ounces sliced bacon 3 tablespoons minced shallots 1 or 2 garlic cloves, minced 1 ½ teaspoons Dijon mustard Sherry vinegar, to taste Salt and freshly ground black pepper 8 to 10 ounces baby spinach, any tough stems trimmed 4 ounces cremini mushrooms, thinly sliced 1 large, ripe avocado, peeled, pitted, and diced 1 Beefsteak tomato, peeled, seeded and chopped (or substitute 8 -10 cherry/grape tomatoes) 4 large hard-boiled eggs, peeled and sliced or chopped 4 to 6 ounces Maytag blue cheese or other blue cheese, such as Point Reyes Blue (optional)   Preheat the oven or air fryer to 375 degrees F. Drizzle the chicken breasts with olive oil, then season with the Essence on both sides. Place on a baking sheet and cook for 8 minutes, then turn and continue cooking until the juices run clear, usually 4 to 8 minutes longer. (Exact cook time will depend on the thickness of your chicken breasts.) Remove from the air fryer and set aside to cool. When the chicken has rested and cooled, slice the chicken and set aside.   Place the bacon onto parchment-lined baking sheets and cook in the air fryer until fat has rendered and bacon is crispy, usually 15 to 20 minutes. Remove from the air fryer and transfer the bacon to paper towels to drain. When the bacon has cooled, crumble the bacon for the salad and reserve the drippings separately.   When you’re ready to serve the salad, add the bacon drippings to a sauté pan along with the shallots and garlic and sauté until softened, 2 to 3 minutes. Whisk in mustard and add enough of the vinegar to achieve the correct level of acidity. Season to taste with salt and pepper.   Toss the spinach in a large bowl with the dressing. Add the mushrooms, avocado, tomatoes, eggs, and crumbled bacon; season with salt and pepper. Toss to combine.   Divide the salad among 4 serving plates. Top with the chicken and, if desired, crumbled blue cheese.   Yield: 4 servings
Sometimes you just want a salad for supper. I forgot to add the blue cheese 🤦🏻‍♂️ Cobb Salad with Warm Bacon Vinaigrette 2 large skinless, boneless chicken breasts, 6 to 8 ounces each Olive oil, as needed for drizzling Emeril’s Original Essence, to taste 12 ounces sliced bacon 3 tablespoons minced shallots 1 or 2 garlic cloves, minced 1 ½ teaspoons Dijon mustard Sherry vinegar, to taste Salt and freshly ground black pepper 8 to 10 ounces baby spinach, any tough stems trimmed 4 ounces cremini mushrooms, thinly sliced 1 large, ripe avocado, peeled, pitted, and diced 1 Beefsteak tomato, peeled, seeded and chopped (or substitute 8 -10 cherry/grape tomatoes) 4 large hard-boiled eggs, peeled and sliced or chopped 4 to 6 ounces Maytag blue cheese or other blue cheese, such as Point Reyes Blue (optional) Preheat the oven or air fryer to 375 degrees F. Drizzle the chicken breasts with olive oil, then season with the Essence on both sides. Place on a baking sheet and cook for 8 minutes, then turn and continue cooking until the juices run clear, usually 4 to 8 minutes longer. (Exact cook time will depend on the thickness of your chicken breasts.) Remove from the air fryer and set aside to cool. When the chicken has rested and cooled, slice the chicken and set aside. Place the bacon onto parchment-lined baking sheets and cook in the air fryer until fat has rendered and bacon is crispy, usually 15 to 20 minutes. Remove from the air fryer and transfer the bacon to paper towels to drain. When the bacon has cooled, crumble the bacon for the salad and reserve the drippings separately. When you’re ready to serve the salad, add the bacon drippings to a sauté pan along with the shallots and garlic and sauté until softened, 2 to 3 minutes. Whisk in mustard and add enough of the vinegar to achieve the correct level of acidity. Season to taste with salt and pepper. Toss the spinach in a large bowl with the dressing. Add the mushrooms, avocado, tomatoes, eggs, and crumbled bacon; season with salt and pepper. Toss to combine. Divide the salad among 4 serving plates. Top with the chicken and, if desired, crumbled blue cheese. Yield: 4 servings

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