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Life will always throw conditions you can’t control. Obstacles, setbacks, and unexpected storms are guaranteed, but your response to them decides your direction. Most people waste energy fighting circumstances instead of learning to work with them. Adaptation is power. The people who move forward aren’t the ones with perfect conditions, they’re the ones who adjust quickly and keep going. You can’t demand an easier journey, but you can become a stronger navigator. Stop wishing for different winds—start mastering the skill of steering anyway. That’s how progress is made. $DYDX $FTT $GRT
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Chicken inasal ! Ingredients ▢ 2 lbs chicken cut into serving pieces ▢ 2 tablespoons ginger minced ▢ 2 tablespoons garlic minced ▢ 3/4 cup lemongrass chopped ▢ 1 cup coconut vinegar ▢ 1/2 cup lemon or calamansi juice ▢ 1 tablespoon salt ▢ 1/4 cup brown sugar ▢ 1 cup lemon soda softdrink ▢ 1/2 tablespoon ground black pepper ▢ Basting Sauce: ▢ 3 tablespoons annatto oil atsuete oil ▢ 1/2 cup margarine softened ▢ 1/4 teaspoon salt ▢ 1 teaspoon lemon or calamansi juice Instructions In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside. Grill the chicken while basting generous amount of the margarine mixture. Transfer the grilled chicken to a serving plate. Serve with sinamak. Share and enjoy! $DORA $BIFI $BB
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Cheesy Garlic Chicken Wraps Ingredients → For the cheesy chicken filling 480g cooked chicken breast, shredded or diced 110g mozzarella cheese, shredded 60g sharp cheddar cheese, shredded 20g Parmesan cheese, freshly grated 4 large flour tortillas → For the garlic butter coating 45g unsalted butter, melted 2 cloves garlic, minced 1 teaspoon dried parsley Steps In a large mixing bowl, combine your shredded chicken with all three cheeses - mozzarella, cheddar, and Parmesan - mixing everything together until it's beautifully cheesy and evenly distributed. Place a flour tortilla on your work surface and spoon about 120g of the cheesy chicken mixture right into the center. Fold the sides inward first, then roll tightly from bottom to top to create a neat burrito shape. Repeat with all your tortillas and filling. In a small bowl, mix together your melted butter, minced garlic, and dried parsley until everything is well blended and fragrant. This is what's going to give your wraps that amazing golden, garlicky exterior! Heat a skillet or griddle over medium heat. Brush the outside of each wrap generously with your garlic butter mixture, then place them seam-side down in the hot skillet. Cook for 2-3 minutes per side until they're gorgeously golden brown and crispy. Preheat your oven to 190°C. Brush your pan-fried wraps with any remaining garlic butter and arrange them seam-side down on a parchment-lined baking sheet. Bake for 10-12 minutes, flipping halfway through, until they're perfectly crisp and heated through completely. Serve your wraps immediately while they're hot and the cheese is still melty inside. They're fantastic with dipping sauces like ranch, marinara, or a creamy garlic aioli for extra indulgence! $UFD $SUI $FLY
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Cheesy Velveeta Bowtie Beef Pasta Ingredients For the Beef: 1 lb ground beef 2 tbsp butter or olive oil 1 tsp garlic powder ½ tsp smoked paprika Salt & pepper, to taste For the Cheesy Velveeta Bowties: 12 oz bowtie pasta (farfalle) 2 tbsp butter 3 cloves garlic, minced 1½ cups milk (or heavy cream for richer flavor) 8 oz Velveeta cheese, cubed ½ cup shredded mozzarella ½ cup grated Parmesan ½ tsp Italian seasoning ½ cup reserved pasta water (as needed) Salt & pepper, to taste Optional Garnish: Fresh parsley Extra Parmesan Crushed red pepper flakes (for a little heat) Instructions Step 1: Cook the Pasta Boil bowtie pasta in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside. Step 2: Cook the Beef In a skillet, heat butter or olive oil over medium-high heat. Add ground beef, season with garlic powder, paprika, salt, and pepper. Cook until browned, breaking apart as it cooks. Drain excess fat if needed. Remove and set aside. Step 3: Make the Velveeta Cheese Sauce In the same skillet, melt butter and sauté garlic until fragrant (30 seconds). Add milk and bring to a gentle simmer. Stir in Velveeta cubes until melted and creamy. Mix in mozzarella, Parmesan, and Italian seasoning. Adjust consistency with reserved pasta water if needed. Step 4: Combine Pasta & Beef Add pasta and cooked beef to the cheese sauce, tossing until fully coated. Step 5: Serve & Garnish Plate cheesy bowtie pasta, garnish with parsley, Parmesan, and optional red pepper flakes. Prep Time: 10 minutes Cook Time: 20 minutes Servings: 4 Calories per Serving: ~780 kcal $FLUX $GNO $DUSK
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