Sunday, August 26, 2012

Homemade BBQ Pizza With Pepper Jack Cheese & Chicken Sausage

Making a zesty BBQ pizza had been on my mind for some time and today it finally became a reality. Not only that but it turned out super nice and zesty just like I had imagined for which I couldn't of been happier. Yes, this was a happy BBQ pizza made with pepper jack cheese in place of mozzarella, sausage in place of pepperoni, and BBQ sauce in place of tomato sauce on top of a homemade crispy crust. Talk about gourmet and something entirely different from your everyday pizza.

Sunday, August 19, 2012

Baked Apple Banana Split

Recently I celebrated Christmas in July with quite a feast including a Sweet Potato Souffle inside a baked apple. The funny thing about this is the fact that I didn't really enjoy it but it inspired me to do this exciting baked apple dessert. Instead of sweet potatoes though I used creamy vanilla ice cream in its place combined into a traditional banana split. Albeit with a slight twist of ingredients which included melted marshmallow. The result was an extraordinary dessert that will be in my dessert lineup from now on. To make all this even better, this one of a kind dessert is very simple to make.

Tuesday, August 14, 2012

Gourmet Appetizers: Pinions (AKA) Fried Pickle & Onion Ring Balls

I had a little foodie fun tonight. While frying up some onion rings to go with my turkey burger dinner, I went Food Crazie again. It seems like I'm on a roll lately so I decided that while I already had the mess of the deep fryer out, why not try a unique appetizer. The thought immediately came to mind, since I also had the pickles out, that I could combine onions with pickles with a little cheddar cheese added to the mix. How to make this work though so everything would stick together in the fryer? Easy, with a lot of help from flour I'll show you step by step how you can make what I'm calling Pinions, also known as Fried Pickle & Onion Ring Balls.

Sunday, August 12, 2012

Fried Pineapple Rings

Fried Pineapple Rings? Really? Yes, I had been thinking about trying this for some time now as a stand alone dessert. Finally decided to give it a go today to see how it would turn out. It was interesting to say the least and it would depend on the persons taste to determine if it was good or bad.

In other words, it didn't turn out quite as I expected but I'm awhile back when I first started this blog, I promised to post any recipes (I come up with) good or bad. That's what makes this blog an interesting concept because sometimes you have to experiment with a combination of different ingredients to come up with the next best dish which could be a winner.

Sunday, August 5, 2012

The Great Potato Skin Burger

Sometimes a foodie inspiration just hits you like a sack of potatoes. That's exactly what happened today when I was cruising the grocery store trying to think of what I wanted to do for my next post. It all came together when I walked down the frozen aisle and noticed potato skin appetizers. You know the ones with cheddar cheese and bacon on top? I've never tried them and I especially wouldn't try the frozen variety but that's besides the point. When I saw those potato skin appetizers... a thought occurred to me, how can I improve on that concept and take it to the next level.

Didn't take long before I decided that adding Angus Beef to the mix and using two potato skins as a bun would work out just fine. That's how, what I'm calling the Great Potato Skin Burger was born. And what a Great Potato Skin Burger it turned out to be. Not too hard to make and super tasty to the max. Soon after getting home from the store I was in burger potato in heaven. You can be too because this is so good, you're going to want to try it the first chance you get.

Sunday, February 26, 2012

Jalapeno-Cheddar Cheese Corn Bread Onion Ringed Sausage Dogs

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Something Food Crazie this way comes would be a perfect way to describe my latest Food Crazie invention. I don't even know how I came up with the idea to wrap jalapeno cheddar cheese corn bread battered onion rings around a pork sausage and install a stick to turn into a corn dog and fry it. It just might be something you'd see at foodie circus if there was one. Alas, I'm very happy I attended this foodie circus because I feel like I've created a monstrosity of something very tasty.

Saturday, January 28, 2012

The Greek Mexican Melting Pot Pizza

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Pizza has always been one of those great food inventions, not just because it's extremely tasty but because you can do so many different variations of it. That's what I love about cooking in general and why I enjoy doing this blog so much. It allows me to break out of the mindset that wants to stick to just the same variation of food every day.

This weeks Food Crazie post definitely breaks from the ordinary. Yes, it may be some of the same type of ingredients you see day in and day out but it's not the type of pizza you see everyday.  Why do I call it "The Greek Mexican Melting Pot Pizza"?  As you can obviously see from the picture it's more of a cross between a tostada (especially because there's flour tortilla for the crust) and a pizza but besides that is ingredients I used. You'll never guess it by looking at the image but the Greek comes from the fact that I used Greek yogurt for the sauce. Ok, why Greek yogurt? Many people such as myself use Greek yogurt in place of sour cream because it's healthier and is close to the same taste. Told you that this a Food Crazie blog.

Sunday, January 22, 2012

Southwestern Gumbo Style Omelet

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Ok folks, I've gone and done it again. I don't know what it is about Cajun food that this is the second straight Food Crazie creation I've made from it. So yeah, like the below post, we had a Cajun meal the night before but this time it wasn't Jambalaya but it's very close cousin Gumbo.

What is the difference between Gumbo and Jambalaya you might ask? Well... funny you should ask because I asked my foodie partner in crime (who happened to be the cook of this here fine Gumbo) the same the other night. The answer, I got was that Gumbo has okra while Jambalaya does not. I'm sure there is variations with that here and there but I'll stick with that one for now.

On to what I turned that Gumbo into. It is something simple but it's something that I'd been thinking about creating for this blog for awhile now... basically that being a shrimp omelet. The Gumbo afforded me that opportunity so I took a swing at it and the results.. the results came out very southwestern which is not a bad thing. The verdict in a bit but first the recipe.


  • 2 eggs
  • medium shrimp 
  • smoked sausage
  • purple onions
  • cheddar cheese
  • salsa verde

Before the famous omelet fold over happened...
I made this late at night because that's where the crazie inspiration struck so my taste buds could a little off since they might of been asleep but I did taste this. How could I not by looking at that picture above, it looks beautiful. Beautiful things need to be eaten. The thing that struck me at first bite was that this shrimp omelet tasted very southwestern. Now, I'm not a big fan of southwestern but I could be if only that darn southwestern restaurant I like not too far way wasn't so darn expensive but that's a different story. Like I was saying, this was very southwestern tasting and I could see someone that is from that area code, say someone from New Mexico for instance....well I think they would absolutely love it to be honest with you. Me on the other hand, if maybe I was more awake, maybe if I didn't add the purple onions, then I could of really liked this. I'm not a huge fan of veggie omelets to begin with so maybe that onion taste turned me off. All in all though, this is very interesting taste, one that should be tried so I do recommend because after all this has a ton of flavor for an omelet... oh yeah and it's beautiful.