@nan11m: ស្រម៉ៃឡើងពេក😝

Nan Nan 𐙚
Nan Nan 𐙚
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Monday 13 April 2026 06:37:59 GMT
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phle471
ផ្លែ/P🖤 :
សមណាស់😁😂
2026-04-14 05:16:32
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user0888456839
T😛☹️ :
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so.chenda36
so chenda :
2026-04-20 03:52:20
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pich_dara_pong
pich dara pong (SD) :
Cute nas o
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eth367yt
Srey Pov :
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kimheng2168
heng :
cute sis
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Tommy 👀 :
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Sa Phou :
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
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Maly kh❤️❤️ :
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srey roth Mengly🥰🩷🌹💏💏 :
🥰🥰🥰
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phollajupiter
ពុទ្ធា ផល្លា :
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makara.makara218
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ម៉ាក់ អូន គីមឡាយ :
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អាមុំ ក្មេងឌឺ :
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user43865571158823 :
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ប្រុស៚លាក់៚កំពត :
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2026-04-29 13:06:05
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2026-04-13 06:40:34
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Welcome to Big Ol’ Salad Week!! I’ve got 5 Big Ol’ Salads planned for this week, each one big enough to be a meal or the perfect side dish. A good salad is probably my favorite food after pasta, and this one is inspired by my new cookbook Italianish (available for preorder wherever books are sold!). I love providing my own spin on traditional dishes, and this Italianish Cobb Salad mixes both the typical and some Italian-inspired ones. I have to admit I ate this whole thing myself  Italianish Cobb Salad Recipe: 1. Preheat your oven to 400F. Line a baking sheet with parchment paper and place 6 slices of prosciutto on top. Cook for about 10 minutes, until the prosciutto is crispy, then let cool and crumble into pieces. 2. Season 2 chicken breasts with salt, pepper, garlic powder, and paprika. Heat 1 tbsp olive oil in a skillet over medium heat and add the chicken. Cook for 5 to 7 minutes, until a sear develops on the bottom, then flip and cook for 5 to 7 more, until the chicken is fully cooked. Let it rest for 5 minutes then dice. (You can also use a rotisserie chicken for this). 3. Hard boil 2 eggs then peel and cut into quarters. Slice 1 avocado and 5-6 pepperoncini or banana peppers. Cut 1 cup cherry tomatoes in half and chop 2 tbsp parsley. Chop 2 heads of romaine. 4. To make the dressing, combine 1/4 cup red wine vinegar, 2 cloves minced garlic, 1 tbsp Dijon mustard, 1/2 tsp dried oregano, and a pinch of salt and pepper. Slowly add 1/2 cup olive oil while whisking to form a dressing. 5. To make the salad, place the romaine lettuce in a bowl. Then add the prosciutto, chicken, eggs, avocado, pepperoncini, along with 8 oz mozzarella balls, 1/2 cup roasted red peppers, and 1/2 cup olives. Sprinkle with the parsley and a pinch of salt and pepper. Add the dressing and serve.
Welcome to Big Ol’ Salad Week!! I’ve got 5 Big Ol’ Salads planned for this week, each one big enough to be a meal or the perfect side dish. A good salad is probably my favorite food after pasta, and this one is inspired by my new cookbook Italianish (available for preorder wherever books are sold!). I love providing my own spin on traditional dishes, and this Italianish Cobb Salad mixes both the typical and some Italian-inspired ones. I have to admit I ate this whole thing myself Italianish Cobb Salad Recipe: 1. Preheat your oven to 400F. Line a baking sheet with parchment paper and place 6 slices of prosciutto on top. Cook for about 10 minutes, until the prosciutto is crispy, then let cool and crumble into pieces. 2. Season 2 chicken breasts with salt, pepper, garlic powder, and paprika. Heat 1 tbsp olive oil in a skillet over medium heat and add the chicken. Cook for 5 to 7 minutes, until a sear develops on the bottom, then flip and cook for 5 to 7 more, until the chicken is fully cooked. Let it rest for 5 minutes then dice. (You can also use a rotisserie chicken for this). 3. Hard boil 2 eggs then peel and cut into quarters. Slice 1 avocado and 5-6 pepperoncini or banana peppers. Cut 1 cup cherry tomatoes in half and chop 2 tbsp parsley. Chop 2 heads of romaine. 4. To make the dressing, combine 1/4 cup red wine vinegar, 2 cloves minced garlic, 1 tbsp Dijon mustard, 1/2 tsp dried oregano, and a pinch of salt and pepper. Slowly add 1/2 cup olive oil while whisking to form a dressing. 5. To make the salad, place the romaine lettuce in a bowl. Then add the prosciutto, chicken, eggs, avocado, pepperoncini, along with 8 oz mozzarella balls, 1/2 cup roasted red peppers, and 1/2 cup olives. Sprinkle with the parsley and a pinch of salt and pepper. Add the dressing and serve.

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