@triducshop.2: 🪳có đáng iu thiệt mò

Benn
Benn
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Region: VN
Sunday 26 July 2026 08:01:54 GMT
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triducshop.2
Benn :
ben có đáng iu hok
2026-07-26 08:35:09
2599
_ly_naa_01
naa~ :
mai ra chợ mua một anh
2026-07-26 08:16:20
458
meo_melodyju
ta :
cũng làm mà flop điên
2026-07-26 12:54:53
41
phaanngoctrann
Công chúa cột điện^^ :
sao ngày nào t cũng rung động mấy chục anh z tròi
2026-07-26 08:09:50
87
nguoidepbinhduong_cute
nguoidepbinhduong_cute :
Dán này thì đáng iu r
2026-07-27 01:19:27
23
doibungquaa_
uh r s :
cũng làm mà hỏng ai tim =(
2026-07-26 12:35:56
8
_ngochaan.01120_
Nghan :
🪳hok đáng iu nhưng mà benn đáng iu
2026-07-26 15:37:58
7
trieumanctehotmes1tg
TrMan🦅🫧 :
thấy gián là t đập 🥰💔
2026-07-26 10:38:11
42
thanhthaooii
Thanhh thao :
Ê nk t có gián🤡
2026-07-26 23:45:30
5
_ntptnocute
Phuong Tram :
cần ng phán xét nki😭
2026-07-27 01:21:04
3
trth.bthuy
Bích Thúy :
có có đáng iu
2026-07-26 10:37:01
1
quyhz.huonq_1811
Bé Đen :
sớm
2026-07-26 08:03:49
1
hoangyaa_
upinn :
đáng :)))?
2026-07-26 11:15:18
1
nguyenphinhung1210
ʟᴜ̀ɴ ᴍᴀ̀ ᴋᴜᴛᴇ💭 :
cx đu mà ko ai tim😞
2026-07-29 05:19:10
0
hkimm_11
whatareyoulookingforselin :
đáng ju lúm
2026-07-26 13:35:50
1
ghanctephomaique08
xih gaii met 62 :
hông có đág êu đâu nghe ben
2026-07-26 11:01:52
1
taolana20
𝓷𝓪 𝓫𝓪́ 𝓴𝓱𝓲́ 🐴 :
ê bị cute….
2026-07-26 10:38:22
0
ngocnhiidths1
ngocnhiidths1 :
2026-07-26 19:47:23
1
ngoc.ngaan.louisvuitton
Ngoc Ngaan.chuot :
sớm ben ơi
2026-07-26 08:08:44
1
lanieph.min
mít ướt hay cọc. :
đánggg eee..
2026-07-26 09:14:58
4
ngthmyhuyen
myhuyen :
ừa đẹp
2026-07-26 09:04:52
2
ha_myy0.12
𝕙𝕒𝕞𝕪 :
ai đu k iddd
2026-07-27 02:23:27
0
ngtram2107_
ngtram :
saiii r saiii gính
2026-07-26 08:12:30
1
_tranbeuu_
baotran. :
sớm benn uii
2026-07-26 08:03:58
0
meokaikai
Buồn :
đu ib a
2026-07-27 02:56:35
1
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WEEKEND MEAL PREP WHEN OUR DAUGHTERS HAVE TOURNAMENTS  It’s easier for us to get weekend cooking out-of-the-way in a couple hours so we can be present for their events. Inspired by @Nordstrom ‘s famous tomato soup, we created a base that goes in 2 directions:  a roasted tomato soup and a creamy pasta w/ roasted garlic, Parmesan,  Burrata and crispy pancetta.. And of course, a classic roasted chicken with  potatoes is always clutch! Heat oven to 425°F. ROASTED VEGETABLES On each of 2 half-sheet pans, add: • 3 lb tomatoes, halved or quartered • 2 carrots, chopped • 2 shallots, quartered • 1 head garlic, halved crosswise • ¼ cup olive oil • 1½ tsp dried basil • 1 tsp kosher salt • ½ tsp black pepper Drizzle with olive oil, season and roast 40–50 minutes, rotating halfway through, until caramelized and tender. Dish 1: ROASTED TOMATO BASIL SOUP + CROSTINI  Remove the garlic and reserve for the crostini. Blend one pan of vegetables and juices with: • 2 Tbsp tomato paste • 1½ cups chicken broth • ¾ cup heavy cream • Fresh basil Blend until smooth. Adjust broth, cream, salt and pepper to taste. Mash the roasted garlic with 1 stick softened butter, ½ cup Parmesan, 1 Tbsp parsley and red pepper flakes. Spread over sliced sourdough and broil 2–4 minutes, until golden and bubbling. Dish 2 TOMATO BURRATA RIGATONI WITH CRISPY PANCETTA Cook 1 lb rigatoni until al dente, reserving pasta water. Blend the second pan of vegetables and juices with: • 1 roasted garlic head • 2 Tbsp tomato paste • 8 oz burrata Toss with the hot pasta, adding pasta water until silky. Fold in ½ lb crisped pancetta, 1 cup Parmesan, ¼ cup parsley and lots of black pepper. Taste before adding salt. Dish 3 ROASTED CHICKEN & POTATOES  Butter a cast-iron skillet. Add 1-inch potato rounds in a single layer and season. Debone 4–6 bone-in, skin-on chicken thighs, keeping the skin intact. Season with salt, pepper and garlic powder, then place skin-side up over the potatoes. Pour 1 cup chicken broth + 1 cup heavy cream around the chicken. Add 1 stick cubed salted butter, rosemary, thyme and sage. Roast 40–50 minutes, until the chicken reaches 165°F and the potatoes are tender. Remove the chicken, top the potatoes with 1 cup Parmesan and broil 2–4 minutes until golden. Return the chicken and serve. #mealprep #mealprepideas #femaleathlete #sheetpandinner #highschoolsports
WEEKEND MEAL PREP WHEN OUR DAUGHTERS HAVE TOURNAMENTS It’s easier for us to get weekend cooking out-of-the-way in a couple hours so we can be present for their events. Inspired by @Nordstrom ‘s famous tomato soup, we created a base that goes in 2 directions: a roasted tomato soup and a creamy pasta w/ roasted garlic, Parmesan, Burrata and crispy pancetta.. And of course, a classic roasted chicken with potatoes is always clutch! Heat oven to 425°F. ROASTED VEGETABLES On each of 2 half-sheet pans, add: • 3 lb tomatoes, halved or quartered • 2 carrots, chopped • 2 shallots, quartered • 1 head garlic, halved crosswise • ¼ cup olive oil • 1½ tsp dried basil • 1 tsp kosher salt • ½ tsp black pepper Drizzle with olive oil, season and roast 40–50 minutes, rotating halfway through, until caramelized and tender. Dish 1: ROASTED TOMATO BASIL SOUP + CROSTINI Remove the garlic and reserve for the crostini. Blend one pan of vegetables and juices with: • 2 Tbsp tomato paste • 1½ cups chicken broth • ¾ cup heavy cream • Fresh basil Blend until smooth. Adjust broth, cream, salt and pepper to taste. Mash the roasted garlic with 1 stick softened butter, ½ cup Parmesan, 1 Tbsp parsley and red pepper flakes. Spread over sliced sourdough and broil 2–4 minutes, until golden and bubbling. Dish 2 TOMATO BURRATA RIGATONI WITH CRISPY PANCETTA Cook 1 lb rigatoni until al dente, reserving pasta water. Blend the second pan of vegetables and juices with: • 1 roasted garlic head • 2 Tbsp tomato paste • 8 oz burrata Toss with the hot pasta, adding pasta water until silky. Fold in ½ lb crisped pancetta, 1 cup Parmesan, ¼ cup parsley and lots of black pepper. Taste before adding salt. Dish 3 ROASTED CHICKEN & POTATOES Butter a cast-iron skillet. Add 1-inch potato rounds in a single layer and season. Debone 4–6 bone-in, skin-on chicken thighs, keeping the skin intact. Season with salt, pepper and garlic powder, then place skin-side up over the potatoes. Pour 1 cup chicken broth + 1 cup heavy cream around the chicken. Add 1 stick cubed salted butter, rosemary, thyme and sage. Roast 40–50 minutes, until the chicken reaches 165°F and the potatoes are tender. Remove the chicken, top the potatoes with 1 cup Parmesan and broil 2–4 minutes until golden. Return the chicken and serve. #mealprep #mealprepideas #femaleathlete #sheetpandinner #highschoolsports

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