@_knoetzie: @Ameliecara01 #redbullcrashtest

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Wednesday 28 August 2024 11:21:09 GMT

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Deborah C. 🔥✨️ :

pastèque la best 😍

2024-08-28 11:46:58

1

cece :

Myrtille !! Ma préférée c'est mon carburant 😍

2024-09-21 22:26:17

0

AA :

Genr vous l’est avait jamais goûter ? 😭

2024-08-28 11:47:26

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#foryoupage #foruyou #viral

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When that peanut sauce craving hits, here’s what to make! I marinated the Miso Honey Chicken the night before and these came together sooo quickly and easily in almost no time at all. Perfect for a build-your-own-bowl dinner party situation. Would also be delish with tofu or shrimp! For the Miso-Honey Chicken: 1 1/2 lbs. boneless, skinless chicken thighs 2 tablespoons white miso paste 2 tablespoons soy sauce (low-sodium preferred) 1 tablespoon honey For the Peanut Sauce: 1/3 cup creamy natural peanut butter (just peanuts + salt) 2 tablespoons avocado oil 1 1/2 tablespoon soy sauce 1 clove garlic, minced 1 1/2 teaspoons honey 1 1/2 teaspoons Sriracha or Sambal Oelek Juice of 1 lime 2-4 tablespoons water For the Bowls: 8 oz thin rice noodles, cooked according to package directions 2 cups very thinly sliced green cabbage 2 carrots, grated or julienned 1 large cucumber, cut into half-moons 3 tablespoons fresh mint leaves, roughly chopped 3 tablespoons fresh cilantro, roughly chopped 2 greens onion, thinly sliced Lime wedges Instructions: In a medium bowl, whisk together the miso paste, soy sauce, and honey until smooth. Add the chicken thighs to the marinade, tossing to fully coat. Marinate in the refrigerator overnight. In a small bowl, whisk together the peanut butter, avocado oil, soy sauce, garlic, honey, Sriracha (or Sambal Oelek), lime juice, and 2 tablespoons of water. Add more water if needed to make the sauce pourable. Set aside. Preheat your grill (or a cast iron pan) to medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through and nicely charred. Let rest on a cutting board for 10 minutes before slicing into thin strips. While the chicken cooks and cools, boil the noodles, then drain and rinse them. Chop the vegetables and herbs. Divide the rice noodles among four serving bowls. Arrange the sliced chicken, shredded cabbage, grated carrots, and sliced cucumber on top. Drizzle generously with the peanut sauce. Garnish with mint, cilantro, green onions, and lime wedges. Enjoy! #broccyourbody #dinnerrecipes #springrolls #springrollbowl #summerrecipes

When that peanut sauce craving hits, here’s what to make! I marinated the Miso Honey Chicken the night before and these came together sooo quickly and easily in almost no time at all. Perfect for a build-your-own-bowl dinner party situation. Would also be delish with tofu or shrimp! For the Miso-Honey Chicken: 1 1/2 lbs. boneless, skinless chicken thighs 2 tablespoons white miso paste 2 tablespoons soy sauce (low-sodium preferred) 1 tablespoon honey For the Peanut Sauce: 1/3 cup creamy natural peanut butter (just peanuts + salt) 2 tablespoons avocado oil 1 1/2 tablespoon soy sauce 1 clove garlic, minced 1 1/2 teaspoons honey 1 1/2 teaspoons Sriracha or Sambal Oelek Juice of 1 lime 2-4 tablespoons water For the Bowls: 8 oz thin rice noodles, cooked according to package directions 2 cups very thinly sliced green cabbage 2 carrots, grated or julienned 1 large cucumber, cut into half-moons 3 tablespoons fresh mint leaves, roughly chopped 3 tablespoons fresh cilantro, roughly chopped 2 greens onion, thinly sliced Lime wedges Instructions: In a medium bowl, whisk together the miso paste, soy sauce, and honey until smooth. Add the chicken thighs to the marinade, tossing to fully coat. Marinate in the refrigerator overnight. In a small bowl, whisk together the peanut butter, avocado oil, soy sauce, garlic, honey, Sriracha (or Sambal Oelek), lime juice, and 2 tablespoons of water. Add more water if needed to make the sauce pourable. Set aside. Preheat your grill (or a cast iron pan) to medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through and nicely charred. Let rest on a cutting board for 10 minutes before slicing into thin strips. While the chicken cooks and cools, boil the noodles, then drain and rinse them. Chop the vegetables and herbs. Divide the rice noodles among four serving bowls. Arrange the sliced chicken, shredded cabbage, grated carrots, and sliced cucumber on top. Drizzle generously with the peanut sauce. Garnish with mint, cilantro, green onions, and lime wedges. Enjoy! #broccyourbody #dinnerrecipes #springrolls #springrollbowl #summerrecipes

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Gấm Giáng Tiên #gamgiangtien #vaiaodai #vaigam

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