Four Seven Eight (@fourseveneightshop)

It’s still cold and all of our crew necks and hoodies must go! Over 50% savings!! Head to the link in bio to check out our sales!! Send us any messages about any questions :)
Welcome to the Four Seven Eight Family!! ———
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The Heather Report (@theheatherreport)

Happy National Puppy Day to this little 🐶, who may not be a puppy in years anymore but will always be one in spirit... this picture is deceivingly calm. .
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Kim Dudley (@kayrozaythinks)

Weekend is here. Been rocking a lot of blush pink lately. Love this short sleeved sweatshirt by @liftedanchors

Kait Souch | Teacups & Things (@misskait)

I have an addiction to candles... it’s kind of a problem. I don’t know why but this scent makes me think of spring. 🌸🌸🌸 (Or maybe I just have spring fever.)

☼ B R E E ☼ (@breannamariejones) many of y’all love elephant ears????🐘💛💫✨😊

Fiercely Me (@alwaysfiercelyme)

My sweet baby Aidyn💕she’s always getting into something as you can see😂 but she’s brought so much joy to our lives in her 1.5 years of life. #nationalpuppyday

Elizaveta Leto (@queenelizaveta)

LA you’re so funny

Lizette💋👠 (@lizette.michellee)

Oh you know...just here with my hair ҌɑҌҽ @vanessalarriva_hair & a great shot 📸🙌🏼😘

Shelley's Catering & Events (@shelleycatering)

#FoodFridays 🍛🔥
Fried Rice-Stuffed Orange Chicken anyone?! 🍗Savour this recipe & enjoy the first weekend of Spring everyone! 🌼
Repost 🎥: @tastemade

Fried Rice-Stuffed Orange Chicken⠀
1 tablespoon vegetable oil⠀
1/2 cup carrots, diced⠀
1/2 cup frozen peas, thawed⠀
1/2 onion, diced⠀
2 cups white rice, cooked⠀
3 tablespoons soy sauce⠀
1/4 cup green onion, chopped⠀

4 boneless, skinless chicken breasts⠀
4 eggs, beaten⠀
1/4 cup all-purpose flour⠀
1/4 cup vegetable oil⠀

3/4 cup orange juice⠀
3 tablespoons soy sauce⠀
2 tablespoons rice vinegar⠀
2 tablespoons cornstarch⠀
2 garlic cloves, minced⠀
1 tablespoon ginger, minced⠀
1 tablespoon green onion, chopped⠀
1 teaspoon sesame seeds⠀

Heat oil in a wok or large saute pan to high heat. Add carrots, peas and onion. Saute until softened, about 3 to 4 minutes. Add rice and soy sauce. Continue to stir until fully combined and rice is fully coated in soy sauce. Stir in green onions and remove from heat. Set aside.⠀
For the chicken - Preheat oven to 375 degrees.⠀
Butterfly chicken breasts and season with salt and pepper. Fill each breast with about 2 spoonfuls of rice. Use toothpicks to hold both side of the chicken together.⠀
Add egg and flour to two separate bowls. Dip the chicken into the egg, then dredge in flour, shaking off excess.⠀
Heat oil in a large saute pan. Add chicken breasts and cook until golden brown on each side, about 8 minutes. Add chicken to a baking sheet and bake 10 to 12 minutes or until cooked through. Remove from oven and set aside.⠀
For the sauce - In a small bowl, mix together orange juice, soy sauce, rice vinegar and cornstarch. Set aside.⠀
Starting with a clean frying pan, add garlic and ginger. Saute 2 minutes until fragrant. Add orange juice mixture and bring to a simmer to thicken sauce, about 2 to 3 minutes. Return chicken to pan and spoon sauce over chicken.⠀
Garnish with green onions and sesame seeds.⠀
#orangechicken #whiterice #greenonion #soysauce #chickenbreasts

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