Anyone see the newly stuffed jalapeno cheddar burgers from BK and simply must have one?

Yeah ..... Me neither .....

Don't get me wrong - I love a good burger and as I have previously shared in an earlier post, jalapeno's are a weakness of mine.  However, I cringe at the thought of walking into a BK.  Nothing good comes of BK, or any fast food.  Even the days where it tastes amazing you feel anything but amazing afterwards, making it not worth it in my opinion.  The fact that I am lactose intolerant (which means no dairy) doesnt help matters but in terms of not eating fast food (aka: crap) I am better off.  Fortunately better off doesnt necessarily translate into missing out.  That said, I offer you the solution to ending any feelings of conflict you may have surrounding fast food consumption (specifically BK's Jalapeno Burgers) via the following recipe!

-1 1/2 lbs Ground Beef
15 -25 presliced Jalapeno Rings
 2 Tbs Worchestire Sauce1 Tbs
1/2 TbsBlack Pepper
1/4 bread crumbs (i use gluten free, anotha issue)
2/3 cup Daiya Brand Cheddar Cheese Shreds
2 Egg Replacers or 1 Real Egg (whichever you prefer)
Buns (Gluten Free or otherwise), optional

First, dice up those jalapeno rings, set aside.

Put your meat into a large bowl and add worchestire, egg or replacer (as per instructions on egg replacer box), black pepper, Daiya Cheddar, bread crumbs, and your diced jalapeno.  Mix until well combined, then form into parrties (about 5-6). 

To cook: you can broil or grill, depending on what you have access to. I live in a city apt so I personally broil for approximately 8 minutes per side. Once cooked, slap your burger on a bun and top with your favorite condiments...... or not.... but either way enjoy!!  I leave out the bun and instead drizzle mine with bbq sauce.

*Notes*
U may also use ground turkey, in which you would follow the same recipe, except reduce worchestire to 1 Tbs as turkey tends to be more moist and grill/broil longer (approx 10 minutes per side). 

Until next time folks....

Enjoy!

- Darin

Ryan and I have had our ups.  We've also had our downs.  For whatever reason we always had difficulty maintaining a happy medium and instead our relationship would seemingly roller coaster from amazing to trainwreck and back around at warp speed over and over and over again.  That said, imagine my suprise when he said he'd be my guest!  Being the cynic that I sometimes am, I went back and forth on whether this was a round about means of stroking his own ego or if he was genuinely taking time to show interest in what I do and engage me in positive interaction, it hit me:  he knows all about my blog?!  Huh?! 

Perhaps he had been listening...

Salsa Fresca    

I give credit where credit is due and this is absolutely positively delicious.  The recipe makes ALOT which is a good thing cause its so yummy you will want to find multiple uses for it.  I enjoyed some of the left overs with my couscous and it was even more delicious as it had been sitting for a bit.

Thanks Ryan!  You rock... for now.... ;-)

Greetings, Folks!!  Darin here.

For those of you whom been craving some flesh, your wait is offically over, cause I'm back ... Haha.  Last time I shared with you my famous Jalapeno Infused Crockpot Baby Back Ribs.  I'm hoping by now you tried (and enjoy) them.  For my second guest spot on this siite, I thought we'd have a little fun...   Fun with sausage...     

 A few years ago, I became aware of the fact that I'm lactose intolerant, which totally sucks because CHEESE ROCKS!   I was devestated to say the least, but such it is.  Fast forward to Feburary 2011, with the discovery and now mass production of Daiya Brand Vegan Cheese,  along with my new found ability to whip up, cashew cheese and I'm happy to report that my dark cheeseless days are gone!!
 
After makin a batch of cashew cheese (recipe can be found on this site) I needed sumthin to do wit it all aside from spooning it directly from container.  After careful consideration, I decided to go with a dairy free lasagna.  However, it should be noted that I've been toying with gluten free living, as per a doctor's recommendation, thus resulting in the firth of Darin's Lasagna (Dairy & Gluten Free).

  Gluten Free lasagna noodles (precooked)
1 pack of hot sausage (under a lb, ground is easier)
1 pack of sweet sausage (under a lb, ground is easier)
32 oz tomato sauce (Note: I used Abbarita Classico, 1 16 oz jar, 1 8 oz jar) **
1 package of Daiya Brand Shredded Mozzarella 
1 block Follow Yopur Heart Mozarella
   Cashew cheese

9 x 13 glass baking dish

First cook your sausage via placing it in a pan on medium high heat until it's evenly browned. 

While that's sausage is cooking, pour approx two cups of sauce into a pot on low heat.  When your sauage is fully cooked, drain and place it directly into the sauce.  

Line bottom of bottom of the baking dish with sauce, brushing it evenly from end to end. Lay first layer of noodles onto the bottom of the dish and spread noodles with cashew cheese, then layer meat (sausage) sauce, and top this with shredded mozzarella.  Add a secod layer of noodles, repeat your cashew cheese, meat sauce, and mozzerella shreds layers.  Now cut your block of mozzerella into thin layers throw a few on.  Then preheat your oven if you havent done so already to 325F  Add one more layer of noodles and top with plain sauce.  Top with any left over mozzarella shreds and thin layers of mozzarella cut off from the block. 

Cover baking dish with tun foil and place in oven.  Bake for 45 minutes @ 325F.  Remove cover and bake an additional 15 minutes (uncovered) @ same temp.  Remove from oven and let cool for ten minutes prior to cutting.  Enjoy!!!

Chap chap folks, I'm Darin.  You may remember me as the rather handsome fellow pictured in one of this sites first blogs.  If not allow me to refresh your memory: 

I first want take a moment to thank the sites hostess for asking me to be her very first guest blog recipe submitter.  Along with this, Danielle has assisted me in both developing and maintaining my own healthy lifestyle.   Several years ago, while at work (as a mechanical engineer), Ii came into contact with a live 277 line of electricity and was eventually thrown from the ladder from which i stood and totally destroyed my shoulder (doctor's words).  It has been exactly 3 years since I had the necessary surgery on my shoulder, which left me out of work for 4 months.   This was a bad time for me to say the least.  I was living off of grilled cheeses and hotdogs, while not doing much of anything exercise or activitiy wise.   I had ballooned to 188lbs (and I'm approximately 5'6").  I reached the point where nothing fit me (clothes or my work uniforms) and pictures of me during that time show that I had 3 chins.  Determined to lose weight and ultimately regain my health, I turned to the one person i knew could help me: Danielle.  Within a few months following a diet and exercise plan that we had discussed and which was taylored specifically tailored to my neededs, I lost 25lbs.  I felt and looked much better.  There were bumps in the road and times of weight loss plateaus, but Danielle was always there to help me through them.  I eventually lost a total of 58lbs (and folks I can, do and still eat with the best of them).   With Danielle's help, I  have kept off the weight as well as implemented exercise into my daily schedule.   As i write this today, I weight in at 130lbs.  The term "it's not a diet, it's a lifestyle" rings true to me as Danielle helped me make small changes that I could ultimately sustain, all of which I believe got me to where I am today.  Thank you Danielle.  Your a gem!  Now on to the 'meat' of this matter.....

If you knew me, you would know I love Ribs!!   I love ribs almost more then I love myself, and frankly I'm quite fond of myself (ask anyone who knows me and they will agree this to be the case).  Take my love of ribs and combine it with my mild obsession for all things jalapeno and - viola! - out comes my famous Jalapeno Infused Crockpot Baby Back Ribs!!!

In a word: Phenominal.

Jalapeno Infused Crockpot Baby Back Ribs
I am partial to Bone Sucking Brand seasoning rub for the ribs.  However your own rub can be made via combining the following ingredients in a small bowl:  2 tbs cayanne, 2 tbs chilli pepper, 2 tbs paparika , 2 tbs onion or garlic powder, and a few dashes of fresh ground pepper.  In regards to the sauces, the two listed are in my opinion the best sauces available for this recipe and I strongly recommend trying them, especially if you havent before. 

1 1/2 -2 lbs  Pork Baby Back Ribs

3/4 cup of Dark Brown Sugar
1 yellow onion, chopped
1 12oz Jar of sliced jalapenos or 3 fresh, chopped 
3 cloves garlic, crushed  (or 2 teaspoons of minced garlic)
2 tbs honey

1 jar Bone Sucking Seasoning Rub
2 bottles of Sweet Baby Rays BBQ sauce (recipe uses approx 1.5 bottles) 
1 jar of Bone Sucking BBQ sauce (preferably the hot) 

Turn the crockpot on the slowcook or low setting.   Crush your garlic and chop your onion, then place them into the crockpot and simmer, stirring occasionally.  Add chopped jalapenos (either 15 pre-sliced or 3 fresh.  If using fresh you must cut open & de-seed prior to chopping) 

Next, we rub those beautiful ribs (messy but well worth it).  Pour brown sugar into a bowl and place the ribs on a board.  Take sugar and rub vigoursly, front to back until throughly covered.  Set remaining sugar aside.  Repeat this step using your rib run (I used Bone Sucking Brand).  Don't be stingy cover those ribs!!  

Slowly pour the jar of Bone Sucking sauce, followed by one full bottle of Sweet Baby Rays into the crockpot and stir. While this begins to gel together, slice up your ribs and begin adding them to your pot. Once all the ribs are in add half bottle of Sweet baby Rays sauce.  Ribs should be mostly covered in sauce so add more if needed.  

Turn the crockpot to high setting (if it's a fancy crockpot 325) for 35 minutes no more!!!  After 35 minutes return setting to low and slowcook for 3 hours checking ocassionally (you will be drawn to it by the scent trust me on that). 

After the 3 hours, sprinkle remaining brown sugar and drizzle two tablespoons of honey as evenly as possible (stirring is likely not possible due to pot being full so again do this as evenly as possible).  Re-cover crockpot and cook for another  hour and a half.

Feast upon the the most delicious and uniqely tasting ribs You ever had!!!