@lhh_181096: Quá quen thuộc...🤭#lehoanghiep #A80 #A50

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Sunday 28 September 2025 12:56:00 GMT
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101853088
Vũ Thơm :
tui mở căng mắt cố gắng để xem idol lòng mình 😂😂😂
2025-09-29 01:45:31
4
tracyyy_ng
tracyyy_ng :
Ko thể mờ hơn 🤣
2025-09-28 13:22:44
2
hienxinhh0211
Hienxinhh :
Cảm ơn tất cả sự cố gắng của các bạn, mờ còn hơn ko😁
2025-09-28 13:39:04
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brothercat
Sunny Brother :
Ko thể nào mờ hơn nữa 😂😂😂
2025-09-28 15:00:28
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khavy50526
🌻KHẢ VY 🌻 :
❤️❤️❤️❤️❤
2025-09-28 12:59:49
1
ali_10_10_21
Mẹ Ali :
❤️❤️❤️❤❤❤
2025-09-28 12:58:23
0
lan.lan4172
Lan Lan :
🥰
2025-09-30 17:17:11
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eyytab.anhuykyuk
eyytab anhanananhanananhananha :
😂
2025-09-29 23:23:18
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thy.trn.th340
Thúy Trần Thị :
🥰
2025-09-29 06:00:30
0
kha.my.123456
mymy🌸❤️ :
😂
2025-09-28 23:20:06
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rongcon184
rongcon184 :
2025-09-28 13:00:03
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30613048593
Quỳnh 97 (17 Thái Bình) 🇻🇳 :
hơi mờ nhưng các e thích nha cj yến 🥰🥰🥰🥰🥰
2025-09-29 12:48:39
0
huongco3004
Hương Thảo :
Mờ nhưng mà là “mờ lem”😂😂
2025-09-29 08:13:59
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Recipe of the week ☺️ Looking for an easy protein to make that will last in the refrigerator for a few days (3-4) and that the whole family will eat?! you have to try my version of chipotle chicken! And best part, hopefully you will have leftovers to pack lunches the next couple of days. Enjoy! XO Babs INGREDIENTS: ½ medium red onion chopped 4 cloves garlic 1/3 cup adobo sauce with peppers 2 tablespoons olive oil 2 tablespoons chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon salt ½ teaspoon black pepper ¼ cup water Splash of lime juice 2 to 3 pounds boneless skinless chicken thighs, trimmed 2 tbsp of avocado oil for cooking chicken thighs Rice with cilantro and lime for serving Burrito Bowl Fixings including, lettuce, beans, corn salsa etc. INSTRUCTIONS: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, fresh lime juice, salt, and pepper into a blender and blend until smooth. With a fork, prick holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade into the bag and seal. Use your hands to massage the bag of chicken so each piece of chicken is evenly coated. Refrigerate chicken in marinade for at least 1 hour, or overnight. When ready to cook chicken, gently pat dry the chicken so that it is not “wet” with marinade - this allows you to get the perfect sear. Preheat a large skillet over medium heat (you can also use cast iron, a grill pan or grill.) Add about 2 tbsp of avocado oil to coat the bottom of the pan. Heat the oil over medium high heat and then add the chicken to the pan. Sauté for about 3-5 minutes on the first side (depending on the thickness of your thighs.) After the chicken is nicely browned on the first side, flip chicken and continue cooking until completely cooked through or until a meat thermometer reads 165 F. Remove the chicken from skillet and allow it to rest before slicing. Slice the chicken into thin strips. Serve in a bowl with all the accoutrements or in a burrito. #chicken #batchcooking #weeknightdinner
Recipe of the week ☺️ Looking for an easy protein to make that will last in the refrigerator for a few days (3-4) and that the whole family will eat?! you have to try my version of chipotle chicken! And best part, hopefully you will have leftovers to pack lunches the next couple of days. Enjoy! XO Babs INGREDIENTS: ½ medium red onion chopped 4 cloves garlic 1/3 cup adobo sauce with peppers 2 tablespoons olive oil 2 tablespoons chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon salt ½ teaspoon black pepper ¼ cup water Splash of lime juice 2 to 3 pounds boneless skinless chicken thighs, trimmed 2 tbsp of avocado oil for cooking chicken thighs Rice with cilantro and lime for serving Burrito Bowl Fixings including, lettuce, beans, corn salsa etc. INSTRUCTIONS: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, fresh lime juice, salt, and pepper into a blender and blend until smooth. With a fork, prick holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade into the bag and seal. Use your hands to massage the bag of chicken so each piece of chicken is evenly coated. Refrigerate chicken in marinade for at least 1 hour, or overnight. When ready to cook chicken, gently pat dry the chicken so that it is not “wet” with marinade - this allows you to get the perfect sear. Preheat a large skillet over medium heat (you can also use cast iron, a grill pan or grill.) Add about 2 tbsp of avocado oil to coat the bottom of the pan. Heat the oil over medium high heat and then add the chicken to the pan. Sauté for about 3-5 minutes on the first side (depending on the thickness of your thighs.) After the chicken is nicely browned on the first side, flip chicken and continue cooking until completely cooked through or until a meat thermometer reads 165 F. Remove the chicken from skillet and allow it to rest before slicing. Slice the chicken into thin strips. Serve in a bowl with all the accoutrements or in a burrito. #chicken #batchcooking #weeknightdinner

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