I Want To Travel More!

Vernazza, Cinque Terre, Italy

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Karijini National Park – Western Australia

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Stockholm, Sweden

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Mostar, Bosnia & Herzegovina

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Cocoa Island Makunufushi, Maldives

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Crispy Parmesan Baked Chicken..

INGREDIENTS

10 boneless skinless chicken tenders
1 cup buttermilk
1 Tablespoon Franks Hot sauce
1¼ cups flour
1¼ cups panko bread crumbs
¼ cup cornmeal
¼ cup Parmesan cheese
4 tablespoons butter
1 Tablespoon salt
1 teaspoon pepper
2 teaspoons garlic powder
1¼ teaspoons onion powder
¼ teaspoon Cayenne pepper

INSTRUCTIONS

In a small zip-lock bag, mix together salt, pepper, garlic powder, onion powder, and cayenne pepper.
In a large zip-lock bag mix together buttermilk, Franks Hot sauce, and 1 Tablespoon of spices from the small zip-lock bag. Add chicken tenders to the bag and zip tight. Make sure the chicken is well coated. (I then put this bag in a second zip-lock bag to make sure there is no leakage in my refrigerator.) Refrigerate for three to four hours or up to 24 hours.
Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper and place butter on it. Put it in the oven until the butter is melted.
In a new large zip-lock bag mix together flour, breadcrumbs, cornmeal, Parmesan cheese and remaining spices. Pour half the mixture into a separate large zip-lock bag. Remove chicken tenders one at a time adding six chicken tenders to the first bag and six chicken tender to the second bag. Seal up bags tightly and Shake the bags until the chicken is evenly coated. (you can also use a giant dish or a pan and coat that way. I just like less dishes)
Place chicken on top of the melted butter in the cookie sheet.
Bake for at 400 degrees F for 13 minutes and carefully flip and bake another 5 to 8 minutes. Turn on broiler and broil until chicken becomes the crispness you like.
Serve with ranch dressing.

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Quick & Easy Spaghetti Bolognese

Ingredients

2 tablespoons olive oil
1 large onion, chopped fine
1 lb/500g ground beef
One 28oz can crushed or pureed tomatoes
3 cloves garlic, chopped
1 teaspoon dried oregano
1 good sized handful fresh parsley, chopped
Salt and pepper, to taste
½ lb/250g spaghetti
grated Pecorino Romano or Parmesan cheese for serving (optional)

Instructions

Heat 1 tablespoon of the olive oil in a large pan over medium heat.
Add the ground beef and fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Drain and set aside.
heat the remaining oil in the pan. Add the onions, and saute until lightly golden, 2 to 3 minutes.
Add the garlic and fry another minute.
Add the tomatoes, oregano, parsley and return the meat to the pan. Bring to a boil.
Season with the salt and pepper. Reduce the heat to low, and cook for 15 minutes.
Meanwhile cook the spaghetti according to the package instructions. Drain and serve topped with the sauce and cheese (if using).

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Awesome Garden Ideas!

Box Turtles -beneficial insects and animals to your backyard/garden, gardening, landscaping

Instructions

This is a wonderful project that uses the sun rays to heat the wine bottles to create a "Hot Bed" so you can grow plants that you normally can't in your zone.