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Variety La: the Louisiana Purchase and also European Explorations

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Variety La: the Louisiana Purchase and also European Explorations

The Louisiana Purchase Napoleonic France Receives La From the key Agreement of San Ildefonso, within 24-hours of signing a negotiation with the Usa, First Consul of the Republic of England Napoleon Bonaparte, bought La from Spain on October 1, 1800.dollar-essay.com To the worry of the USA, Napoleon kept name for the Mississippi River and also the slot of New Orleans. With the signing of San Ildefonso’s Treaty, Napoleon desired to reestablish colonial kingdom and a protracted German maritime inside the Mississippi Area and the West Indies. Read More

Honey Mustard Tarragon Chicken

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Ingredients: 
3-4 skinless chicken breasts
3 tablespoons butter
1/4 cup Big Rick’s Jalapeno Honey Mustard
1/2 cup Riesling wine
2 tablespoons dried tarragon
Salt and pepper to taste

Instructions:
In a large skillet melt butter and cook chicken covered over medium heat seasoning with salt and pepper. Cook until chicken is done.  Do not over cook and dry out. Remove chicken and place on the side. Turn heat up and add wine and tarragon. Cook for about 1 minute and add Mustard. Cook for another 1 minute. Sauce will thicken, add chicken back to pan and coat with sauce for another one minute. Remove chicken and pour sauce over the top.

Serve with Riesling wine, rice and a wonderful veggie. This will make all the chicken farmers of American stand up and salute, for they have Bulldog skin……

 

 

Granny’s Salsa Dip

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Ingredients: 
1 can Mexican corn
1 small can chopped green chillies
1/4 chopped green bell pepper
1/2 lemon squeezed
1 tablespoon chopped garlic
2 tablespoons chopped fresh cilantro
1 can black beans
1 jar Black Dog Salsa
1 pinch Kosher salt

Instructions: 
Combine all ingredients and refrigerate for 2-4 hours, or overnight.

1001st Island Dressing

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Ingredients: 
1/2 cup real mayonnaise
1/2 cup Buster’s Chipotle Ketchup
1/2 small jar of tiny capers
1/4 cup roasted peppers
5 to 6 cocktail onions
1 hard boiled egg
1/4 cup chopped fresh parsley
1 clove minced garlic
Splash of rice wine vinegar
Salt and pepper to taste

Instructions:
Blend well mayo, ketchup, parsley, garlic and vinegar. Add egg, cocktail onions, roasted peppers and pulse blend. Do not over blend! Add capers and blend for 1 second. Add salt and pepper to your taste and blend for one more second. Serve over beautiful field greens.

Peace be with you, and WELCOME TO THE ISLAND!!!!!

Peter’s Sausage and Beans

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Ingredients: 
1 lb. spicey Sausage
1 lb. mild Sausage
1/4 sweet Videlia Onion
1-2 Cloves minced Garlic
1 #10 can of Pork ‘n’ Beans
1 jar Big Rick’s Original BBQ Sauce 

Instructions: 
-Add sausage and onion to large pot. Cook on medium heat until meat is almost done.
-Add garlic and cook until meat is done.
-Add drained Pork ‘n’ Beans. Be sure to remove the Pork ‘n’.
-Add a jar of your favorite Big Rick’s BBQ Sauce. Cook on low to medium until the yummy goodness has thickened up.