Biete - Kristall » used to cook the collard greens, combine th

NatalyaD.O.B.: May 27, 1982Billed height: 5-foot-5Billed from: Calgary, Alberta, CanadaSignature move: SharpshooterNicknames: NattieWWE main roster debut: April 11, 2008WWE Accolades1-time WWE Divas champion; won on Nov. 21, 2010 (Survivor Series)Managed the Hart Dynasty to the WWE tag team titlesOther NotesMember of the Hart family; father is Jim The Anvil Neidhart and uncles are Bret The Hitman Hart, The Rocket Owen Hart and The British Bulldog Davey Boy SmithOriginal cast member of Total DivasMarried to WWE superstar?Tyson Kidd?since June 2013Cheap NFL Jerseys China . -- Golden State Warriors coach Mark Jackson asked his players a simple question during Fridays morning shootaround: How many of them had ever been on a team 14 games over . Cheap MLB Jerseys .ca looks back at the stories and moments that made the year memorable. https://www.cheapnfljerseysjustwholesale.com/ . According to a report from the Winnipeg Free Press, the Bombers will name Acting GM Kyle Walters to the post full time. Authentic NFL Jerseys . -- Josh Sterk scored once and set up two more as the Oshawa Generals edged the visiting Belleville Bulls 3-2 on Friday in Ontario Hockey League action. Cheap Football Jerseys . Tuesdays surgery at Atlantas Piedmont Hospital was performed by Dr. Xavier Duralde and Hawks team physician Dr. Michael Bernot.Marathoners dont mess around.Desiree Linden, one of three American women headed to Rio to run the marathon, can sustain a roughly 5?-minute pace across 26.2 miles on race day. She might even log 20 miles on a training day.To replace all those calories, Lindens chow-down dish involves chicken, mushrooms, rosemary-orange salad and chipotle pan sauce.Its hearty enough to fill me up, and I love some good spice on a meal, Linden says. But timing is everything. A full stomach and spicy food, she points out, are generally not advised before a hard session, so its a good treat for after the work is in the books.Day and time: I love this for dinner after a big workout day.Place: At home in Rochester Hills, MichiganWhat Im eating: Roasted chicken and mixed mushrooms, with crispy rosemary-orange salad and chipotle pan sauceWhose recipe: I got this from Jeremy Ford on Blue Apron.Why Im eating it:?Its filling, full of nutrients, loaded with flavor, and simple to prepare and cook -- which is a bonus when Im already beat from working out.The recipe:Ingredients2 bone-in, skin-on chicken thighs 4 ounces cremini mushrooms 2 ounces maitake mushrooms 1 navel orange 1/2 bunch collard greens 1 bunch rosemary 2 tablespoons crème fra?che 2 tablespoons sherry vinegar 1 chipotle pepper in adobo saucePreheat the oven to 475 degrees Fahrenheit. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; discard the stems. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems; thinly slice. Using a peeler, remove the orange rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Remove and discard the pith; small-dice the orange, discarding any seeds. Finely chop the chipotle pepper.Fry rosemary: In a large pan, heat a thin layer of oil on medium until hot. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Turn off the heat. Carefully transfer the fried rosemary to a paper towel-linned plate, leaving the oil in the pan.ddddddddddddCook chicken and mushrooms: Pat the chicken dry with paper towels; season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook six to eight minutes on the first side, or until browned. Transfer, skin sides up, to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Place the mushrooms on the sheet pan; drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until the chicken is cooked through and the mushrooms are browned.Cook collard greens: Once the chicken and mushrooms have roasted for about 15 minutes, heat the pan of reserved fond on medium-high until hot. Add the collard greens, orange zest, half the orange and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, four to six minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place.Make pan sauce: In the pan used to cook the collard greens, combine the vinegar, half the crème fra?che and 1/4 cup of water. Gradually add as much of the chipotle pepper as youd like (tasting as you go), depending on how spicy youd like the dish to be; season with salt and pepper. Cook on medium-high, stirring frequently, two to three minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.Make the orange salad and plate dish: In a bowl, combine the remaining orange and fried rosemary; drizzle with olive oil and season with salt and pepper. Spread a layer of the remaining crème fra?che onto the sides of two dishes. Divide the cooked collard greens and roasted chicken and mushrooms between the dishes. Top with the orange salad. Serve with as much pan sauce as youd like, depending on how spicy youd like it. ' ' '