Fried Pineapple Rings

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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.

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.

Cajun Bob's Jambalaya Panini: Not Your Average Sandwich

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While I was making my famous Jambalaya the other night, I had another crazy idea for a sandwich (these are becoming quite common). Today, I made that crazy idea for a sandwich a reality by firing up my panini press and throwing my leftover but still very delicious Jambalaya on a Ciabatta roll. I made sure to put some of the juice from the Jambalaya on the sandwich and pressed it on the hot panini grill for about 10 minutes. What was the result?

The sandwich was very meaty to say the least. It also made it seem that I just broke out a piece of crunchy bread and just started dipping it in a Jambalaya. The only difference obiviously was that Jambalaya was into between two pieces of that bread. Kind of makes me think of Quizno's roast beef sandwich, the one that comes with the dipping sauce for extra taste. Needless to say, it was a very interesting taste.

If your brave enough to make this panini, I would suggest a Ciabatta roll over any other type of bread because the Ciabatta bread is thick enough to hold the Jambalaya juices without the sandwich becoming a soggy mess. Also, I know what your thinking, Cajun Bob? Where did he get that name? I thought it sounded kind of fun so there you have it Cajun Bob's Jambalaya Panini.

You didn't think I'd leave you without the Jambalaya recipe did you? No, my awesome readers get all my recipes so if you click on over to one of my many food blogs at: Off The Menu's Famous Jambalaya it will take you straight to it... and yes, it's so mouth watering good that it deserves to be called famous so it's highly recommended that you try it but please see the verdict for this sandwich creation.

Verdict: Jambalaya by itself without being sandwiched by 2 pieces of bread should be standard and not this. Not recommended!