Liberals crying my favorite sound in the morning

did you know during WWII the Japanese decided not to invade America because they
Knew most Americans were ARMED!

With guns, we are 'free men and free women'; Without them, we are 'subjects'.

In 1929, the Soviet Union established gun control. From 1929 to
1953, about 20 million dissidents, unable to defend themselves, were
Rounded up and exterminated.

In 1911, Turkey established gun control. From 1915 to 1917, 1.5
Million Armenians, unable to defend themselves, were rounded up and
Exterminated.

Germany established gun control in 1938 and from 1939 to 1945, a
Total of 13 million Jews and others who were unable to defend themselves
Were rounded up and exterminated.

China established gun control in 1935. From 1948 to 1952, 20 million
Political dissidents, unable to defend themselves, were rounded up and
Exterminated

Guatemala established gun control in 1964. From 1964 to 1981,
100,000 Mayan Indians, unable to defend themselves, were rounded up and
Exterminated.

Uganda established gun control in 1970. From 1971 to 1979, 300,000
Christians, unable to defend themselves, were rounded up and
Exterminated.

Cambodia established gun control in 1956. From 1975 to 1977, one
Million educated' people, unable to defend themselves, were rounded
Up and exterminated.

if you want socialism move to a socialist country I prefer freedom over socialism

Baked Monterey Chicken with Roasted Veggies

shrimp pasta salad

Grilled Lamb Kabobs with Tahini Sauce

Smoked Gouda Veggie Melts

Cauliflower Pizza Crust

2 pounds cauliflower florets riced
1 egg beaten
1/3 cup soft goat cheese (chevre)
1/3 cup finely grated Parmigiano-Reggiano cheese
1 teaspoon dried oregano
pinch of salt

1. Preheat the oven to 400ºF. If using fresh cauliflower, fill a large pot over medium heat with an inch of water. Fit a steamer basket into the pot, then pour the raw cauliflower into the steamer basket. Bring the water to a boil and cover the pot, steaming the cauliflower until it is very tender and can be pierced with a fork.

2. If using frozen cauliflower, be sure to thaw it completely before getting started, then continue with the following steps.

3. Pour the completely thawed, or freshly steamed, cauliflower into a large food processor fitted with an "S" blade. (You may have to do this in batches if you have a smaller food processor.) Process until a rice-like texture is created. If you bought frozen riced cauliflower, you can skip this step and proceed to the next one.

4. Transfer the "rice" to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot-- you may want to let it cool before handling.) A lot of extra liquid will be released, which will leave you with a nice and dry pizza crust.

5. In a large bowl, mix up the squeezed-out rice, egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!

6. Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 1/4" to 1/2" thick, and make the edges a little higher for a "crust" effect, if you like.

7. Bake for 30-35 minutes at 400F, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry about 10 to 15 more minutes.

8. Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400F oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.

Pizza made with a cauliflower crust

Chickpea Flour Pizza Crust

Crust:
2/3 cup chickpea flour
2 teaspoons garlic powder
1/2 teaspoon salt
2/3 cup water
2 teaspoons olive oil

Pizza Topping:
pizza sauce
1/2 teaspoon olive oil
1 cup grated provolone cheese
3 ounces chicken sausage (about 1 link), cut into 1/4-inch slices
optional additional toppings of choice

1. For the crust: Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt, and 2/3 cup water. In a 7 1/2-inch round nonstick pan, heat the olive oil over medium heat and pour the "dough" into the pan (about 1/8 inch thick). Cook the "dough" until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet.

2. For the pizza topping: Brush the olive oil over the chickpea crust. Spread a thin layer of the pizza sauce over the crust, leaving a 1/2-inch border. Sprinkle on the grated provolone, covering the tomato sauce. Place the chicken sausage slices on top and additional toppings.

3. Bake until the cheese is melted and bubbling, 10 to 15 minutes.

Chickpea flour is available at Indian and Middle Eastern markets, at health-food stores.

i am having a pizza made with chickpea flour

Pepper Steak

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 container of swanson unsalted beef broth (32oz)
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons soy sauce lowest sodium
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
cooked rice of choice

1. Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes.

2. Combine cornstarch, soy sauce, and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

Pepper steak over rice

i ate a salmon burger last night

Salmon Burgers

5 burger buns of your choice

1 1/4 pounds skinless salmon fillet (preferably wild-caught)

2 tablespoons olive oil mayonnaise

2 teaspoons Dijon mustard

2 teaspoons finely chopped jalapeno

1 teaspoon finely grated lemon zest

1 clove of garlic, finely minced

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

Vegetable oil, for the grill grates

Green leaf lettuce

Sliced tomato

Sliced red onion

Pickles

Mustard

Olive oil mayonnaise

1. Preheat a grill to medium-high.

2. Tear one of the burger buns into small pieces and pulse in a food processor until finely ground. Cut the salmon fillet in half. Cut one half into large chunks and the other half into small dice. Add the large chunks to the food processor with the breadcrumbs and add the mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is ground to a paste. Transfer the mixture to a medium bowl and stir in the diced salmon; fold in the chives and parsley.

3. Form the salmon mixture into four 3/4-inch-thick patties.

4. Lightly oil the grill grates. Grill the patties, turning once, until well-marked on both sides and just cooked through, 4 to 5 minutes per side.

5. Meanwhile, split and lightly toast the 4 remaining buns.

6. Assemble burgers with the lettuce, tomato, red onion, pickles, mustard and mayonnaise

Bacon Brittle

Bacon Mozzarella Sticks Covered In Doritos

Deep Fried Bacon Mozzarella Sticks