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@joanneviory.id: SNEAKERS DENGAN MODEL TRENDY YANG COCOK BANGET DIPAKAI LIBURAN

JOANNE VIORY ID
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Wednesday 07 August 2024 06:11:58 GMT
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grilled coconut salmon with @Simply Organic vanilla extract #ad 🥥🌴 basically summer on a plate - so good and easy to make 🥰 #simplyorganic #tastethejoyofsummer All you need is • 4 Salmon fillets • Salt • Pepper • Smoked Paprika • 1/2 tbsp Butter • 2 Green onions, chopped • 1 can of coconut milk • 1 tbsp Soy sauce or coconut aminos • 1/2 tsp Garlic powder • 1/2 tsp Ginger powder • 1/2 Lime, juiced • 1 tbsp Honey • 1 tsp Simply Organic Pure Madagascar Vanilla Extract Instructions: 1. Preheat your grill until it’s really hot. 2. Coat salmon filets in oil and season the with salt, pepper, and smoked paprika. 3. Place the seasoned salmon fillets on the hot grill and cook until they are done and have grill marks on each side. 4. While the salmon is grilling, sauté a little bit of butter and green onions in a pan until they are softened. 5. Add a can of coconut milk, a little bit of soy sauce or coconut aminos, garlic powder, ginger powder, and lime juice to the pan. Stir everything together. 6. Let the coconut mixture simmer and thicken for a few minutes to let the flavors blend. 7. Finally, add honey and Simply Organic Madagascar Vanilla Extract. 8. Serve salmon and coconut sauce with white or cauliflower rice (mine is a mix of both) if you guys try it tag me so I can see 😍
grilled coconut salmon with @Simply Organic vanilla extract #ad 🥥🌴 basically summer on a plate - so good and easy to make 🥰 #simplyorganic #tastethejoyofsummer All you need is • 4 Salmon fillets • Salt • Pepper • Smoked Paprika • 1/2 tbsp Butter • 2 Green onions, chopped • 1 can of coconut milk • 1 tbsp Soy sauce or coconut aminos • 1/2 tsp Garlic powder • 1/2 tsp Ginger powder • 1/2 Lime, juiced • 1 tbsp Honey • 1 tsp Simply Organic Pure Madagascar Vanilla Extract Instructions: 1. Preheat your grill until it’s really hot. 2. Coat salmon filets in oil and season the with salt, pepper, and smoked paprika. 3. Place the seasoned salmon fillets on the hot grill and cook until they are done and have grill marks on each side. 4. While the salmon is grilling, sauté a little bit of butter and green onions in a pan until they are softened. 5. Add a can of coconut milk, a little bit of soy sauce or coconut aminos, garlic powder, ginger powder, and lime juice to the pan. Stir everything together. 6. Let the coconut mixture simmer and thicken for a few minutes to let the flavors blend. 7. Finally, add honey and Simply Organic Madagascar Vanilla Extract. 8. Serve salmon and coconut sauce with white or cauliflower rice (mine is a mix of both) if you guys try it tag me so I can see 😍
GREEN CHICKEN ENCHILADAS 🔥 Ingredients: • 1 rotisserie chicken, shredded • 1 onion, finely chopped • 2 tablespoons butter • 1 teaspoon tomato bouillon • 1 package of extra-thin corn tortillas • 2 cups shredded Monterey Jack cheese • 1 can (about 16 oz) green enchilada sauce (brand i used is called El Pato) • Lettuce, shredded, for topping • Pico de gallo, for topping • Crumbled Cotija cheese, for topping • Fresh cilantro, chopped, for topping Instructions: 1. Preheat your oven to 350°F. 2. In a pan, sauté the finely chopped onion in butter until it becomes translucent. Stir in the tomato bouillon until it’s well incorporated with the onion. 3. Add chicken and mix till everything is well combined. 4. Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving them for about 20 seconds. 5. On each corn tortilla, place a small amount of the chicken and onion mixture, along with a sprinkle of shredded Monterey Jack cheese. Roll up the tortilla tightly and place it seam side down in a baking dish. Repeat this process for the remaining tortillas. 6. Pour the canned green enchilada sauce evenly over the rolled tortillas in the baking dish. 7. Sprinkle the remaining shredded Monterey Jack cheese over the top of the enchiladas. 8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-30 minutes, until the cheese is melted and the enchiladas are heated through. 9. Once done, remove the foil and let the enchiladas bake for an additional 5 minutes, allowing the cheese to become golden and bubbly. 10. Remove from the oven and let them cool slightly. Before serving, top the enchiladas with shredded lettuce, pico de gallo, crumbled Cotija cheese, and chopped cilantro. 11. Serve your enchiladas with all the toppings and enjoy!
GREEN CHICKEN ENCHILADAS 🔥 Ingredients: • 1 rotisserie chicken, shredded • 1 onion, finely chopped • 2 tablespoons butter • 1 teaspoon tomato bouillon • 1 package of extra-thin corn tortillas • 2 cups shredded Monterey Jack cheese • 1 can (about 16 oz) green enchilada sauce (brand i used is called El Pato) • Lettuce, shredded, for topping • Pico de gallo, for topping • Crumbled Cotija cheese, for topping • Fresh cilantro, chopped, for topping Instructions: 1. Preheat your oven to 350°F. 2. In a pan, sauté the finely chopped onion in butter until it becomes translucent. Stir in the tomato bouillon until it’s well incorporated with the onion. 3. Add chicken and mix till everything is well combined. 4. Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving them for about 20 seconds. 5. On each corn tortilla, place a small amount of the chicken and onion mixture, along with a sprinkle of shredded Monterey Jack cheese. Roll up the tortilla tightly and place it seam side down in a baking dish. Repeat this process for the remaining tortillas. 6. Pour the canned green enchilada sauce evenly over the rolled tortillas in the baking dish. 7. Sprinkle the remaining shredded Monterey Jack cheese over the top of the enchiladas. 8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-30 minutes, until the cheese is melted and the enchiladas are heated through. 9. Once done, remove the foil and let the enchiladas bake for an additional 5 minutes, allowing the cheese to become golden and bubbly. 10. Remove from the oven and let them cool slightly. Before serving, top the enchiladas with shredded lettuce, pico de gallo, crumbled Cotija cheese, and chopped cilantro. 11. Serve your enchiladas with all the toppings and enjoy!
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