Food Crazie

IS YOUR HEALTH GETTING THE BEST OF YOU? THIS INFO COULD CHANGE YOUR LIFE!

noreply@blogger.com (Anonymous) — Tue, 24 Jun 2014 09:40:00 +0000

HUGE BREAKING NEWS!!! Just received my own official radio show website from Youngevity. Basically, you can listen to Doctor Joel Wallach's radio show entitled Dead Doctors Don't Lie from my site and his radio show archives 24/7 and search his huge database of past shows for a specific illness or disease that you would like addressed. Click on that link and bam, you'll have the past radio show where he talks about it and recommends supplements to take for that specific condition and a link to buy the specific products he recommends from me. Now, something you should know, l'm a walking testimony of taking nutritional supplements daily to treat a condition (took a year of trial and error but I got the line of supplements I need down to a science, no prescription involved) and having all the success doing so. I'm not ashamed to say this and because of my success, I feel a calling to steer others in the right direction. This site is the key to that and a dream come true because even before the Dr Joel Wallach's radio affiliate announced this, I was searching for a way to get Dr Wallach's message out in this way by simply sending people a link to hear this brilliant Doc speak about the benefits of nutritional supplementation. I'm so serious about this that my site also has my telephone number and email address so you can contact me and ask any question you want. Best Regards and best of luck! Click the link to listen: http://deaddoctorsradio.com/100916152

Chocolate Covered Marshmallow Treat Cereal

noreply@blogger.com (Anonymous) — Mon, 16 Sep 2013 01:42:00 +0000

I can't help it but my obsession with chocolate covered anything is getting crazier and crazier just like this blog. Don't even ask where I got the idea for chocolate covered marshmallow treat cereal, it kind of just happened. Sometimes I don't know where a Food Crazie post is going to end up but you got to admit, it's always entertaining.

Ingredients for making Chocolate Covered Marshmallow Treat Cereal:

half a bag of marshmallows
3 ounces of Ghirardelli Milk Chocolate Chips (for making the melted chocolate)
1 to 3 cups of your favorite crispy cereal for making marshmallow treats, it really can be almost anything although wouldn't recommend something such as Grapenuts.
half a stick of butter

Steps:

Start off by making marshmallow treats. Do this by melting at least half a stick of butter and then pouring it on your marshmallows.

After you pour your now melted butter onto the marshmallows. Heat your marshmallow butter mix in microwave until mostly melted and then stir together throughly.

Pour the melted marshmallow mixture over your cereal that should be in pyrex dish of some sort and mix together throughly. Then a spatula press this mix down evenly into your dish. After this you're done with making your marshmallow treat,

Steps for melting the chocolate chips:

Add 6 oz of chocolate chips to a Double Boiler and after the chips are melted (as above) your done with this step.

Pour your melted chocolate over your marshmallow treat and put it in the fridge for at least 30 minutes.

After of which you can either eat your chocolate covered marshmallow treat or if your really brave try it out in cereal form with milk. Either one is up to you. I tried the chocolate covered marshmallow treat cereal and it was really over the top but I can see how it might be appealing if your like something such as chocolate chip pancakes drenched in syrup. If you think about it, this is not much different so give it a shot but this definitely gets the ranking of try at your own risk. Oh, on that note, did I say if you're a fan of chocolate.... then you should check out my other blog, it is called the The Choco Aholic after all.

The Christmas In July Sandwich

noreply@blogger.com (Anonymous) — Thu, 12 Sep 2013 23:19:00 +0000

Over at my other food blog Off The Menu, we celebrated Christmas In July this year (well to be completely honest with you we we're a little late to the party, it was Christmas in August but who says you can't celebrate Christmas at any time of year). We had such a glorious and huge feast that of course we had leftovers. And when I say huge, I'm not exaggerating. This was a delicious five course meal we are talking about here just like you might have with your family during the holidays. It was even completed by Figgy Pudding for dessert. I digress, like I was saying, we had a ton of leftovers. No problem! Love those leftovers. Turning some of those leftovers into what I'm dubbing a Christmas sandwich made me love them even more.

Ingredients:

Carved Turkey
Green Bean Casserole
Apple Cranberry Stuffing
Hamburger Bun

This is very simple to make once you have your ingredients from your leftovers. On a delicious hamburger bun of your choice, just pile on the green bean casserole, ontop of that put carved turkey with a nice helping of stuffing and pop it in the microwave for 90 seconds. The result is a delicious re-creation of your holiday meal nicely packaged into warm tasty sandwich. This sandwich easily earns a ranking of highly recommended.

"Rockalicious" Rocky Road Fudge Empanadas Topped With Vanilla Ice Cream & Home Made Caramel Sauce

noreply@blogger.com (Anonymous) — Mon, 13 May 2013 18:22:00 +0000

Pin It

In my never ending quest to satisfy my sweet tooth, I am always thinking of ways to feed it what it craves. This week was no exception, as an idea formed over the course of the week for a delicious or as we call it for obvious reasons "Rockalicious" dessert. Rockalcious (we just invent words around here too) is exactly how it came out after a few trial runs which we needed to get it tasting as the name entails, we think we've got it down to a science.

You're in store for a very sweet treat, as this combines Rocky Road fudge inside an empanada topped with the most popular flavor of ice cream ever. Then it's really topped off in style with our home made caramel sauce that you'll just love.

Ingredients for making the Rocky Road Fudge:

12 ounces of Ghirardelli Milk Chocolate Chips (for making the fudge)
14 ounce can of sweetened condensed milk
1 teaspoon of vanilla extract
2 cups of mini marshmallows

Easy steps for making the Rocky Road fudge:

Add chocolate chips to a Double Boiler and after the chips are warm and almost melted, add the sweetened condensed milk (below).

Make sure you stir well to insure they are completely combined (above).

After that process, when they're all melted together remove from the heat and fold in the marshmallows and make sure the marshmallows are evenly coated with the chocolate.

Then grease a 9x13 cake pan and press the mixture into a 2 inch sheet covering the pan.

Finally cool the mixture by either putting it in the fridge for as long as you want or if your ready to get on with the process then a good tip is to put the cookie sheet with mixture in the freezer for 20 minutes. Then your done with the fudge and it should look solidified like the above photo.

Ingredients for caramel sauce:

1 can of sweetened condensed milk

Steps for making the caramel sauce (optional):

Put the unopened can of sweetened condensed milk in a large pot and fill with water until the water level is about 2 inches above the can, and bring to a slow boil for 2 hours.

After you've boiled the unopened can of sweetened condensed milk for 2 hours, carefully remove the can from the water with tongs after you've turned off the heat.

Place the can in the refrigerator until it is completely cooled (about 1 1/2-2 hours.)

After the can has cooled, open it and scoop out the caramel into a large bowl.

Add 1/4 teaspoon of salt and 1 teaspoon of vanilla, mix well.

Add water until desired consistency is reached.

Pour the caramel sauce into a clean bottle (I used an empty olive oil bottle), and store in the refrigerator.

Ingredients for making the empanada dessert:

In a packaged pie crust divide one of the pie crusts in half (serves 2)
Canola oil
Rocky Road Fudge you made in above steps
Breyers creamy vanilla ice cream or ice cream of your choice (for the topping)
Caramel sauce (for the topping)

Easy Steps for combining the Rocky Road fudge into an empanada dessert:

After you've divided one packaged pie crust in half, using a rolling pin roll it out evenly on a cutting board until it's about 1cm thick. Then put a liberal amount of your Rocky Road Fudge (I used two 1in x 1in squares and added a small amount more to be safe) on top of the pie crust (above).

Start folding the pie crust over the fudge (very important not to have to much fudge in there where the pie crust is not thick enough in places to hold it in there because it will leak out when you pan fry it.

After folding it over, as I mentioned in the above step about the importance of the pie crust shell completing containing the fudge; this is the same with sealing it completely shut like the above pic. I can't emphasise this point enough as I learned the hard way on 2 previous trial runs of making this dessert.

After sealing it like vacuum tight, pan fry (in canola oil) each side on medium heat for about 5 minutes, making sure the dough is not raw in any places. Side note: As you can see it still leaked out a little but nothing significant because I took the time to make sure it wouldn't. That's why it's important to pan fry it and not put it in a fryer because you have to be very gentle when handling it to make sure it doesn't break (nothing too hard to accomplish though). When done, it should be browned evenly like below pic.

Before the vanilla ice cream and caramel sauce makes it perfect!

Finally add 2 scoops of your creamy vanilla ice cream and drizzle your very very awesomely sweet caramel sauce on top and you've got a dessert fit for a king or a queen for that matter.

As I mentioned earlier, when I was thinking about what to make for this post, I knew I wanted to do a dessert but I didn't know what that would be. I simply had to think about something I've really enjoyed eating during my life, and the first thing that came to mind oddly enough was empanadas. Why? I've just always enjoyed the fusion of beef with a pie crust like shell and what better thing to do than put something sweet inside. The sweet possibilities are endless.

I'm certainly thankful that I had that inspiration because this is a dessert worth any future cravings of that out of control sweet tooth. I can't say enough about how the Rocky Road fudge complimented the crispy nature of the pie crust shell empanada. Not only that but the ooey gooey and chewiness of the chocolate marshmallow fudge with the flakey pie crust was almost like eating a warm and very chewy chocolate chip cookie but better. Add the creamy vanilla ice cream on top with the very sweet and smooth caramel sauce soaking into the empanada and giving even more flavor to the fudge and this becomes a dessert that deserves to made again and again. In other words, this ooey gooey dessert is very highly recommended to anybody with a sweet tooth to satisfy.

Homemade BBQ Pizza With Pepper Jack Cheese & Chicken Sausage

noreply@blogger.com (Anonymous) — Mon, 27 Aug 2012 02:19:00 +0000

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.

Ingredients for the toppings:

Aidelles Pineapple & Bacon Smoked Chicken Sausage
Sargento Pepper Jack Shredded Cheese
Stubb's Hickory Bourbon BBQ Sauce

Ingredients for the crust:

1/2 teaspoon sugar
1 1/2 teaspoons yeast
1 cup warm water
2 cups all-purpose flour (I use organic, it gives it a super light and crispiness)
1/4 teaspoon salt
1 tablespoon olive oil
1/4 teaspoon Italian seasoning

Steps for making the home made crust:

Pour the warm water into a small bowl, and add the sugar and yeast.

Let the mixture sit until foamy.

Preheat the oven to 425 degrees F.

After the yeast mixture is ready, mix with flour, olive oil, Italian seasoning and salt.

Combine well. This can be done with a wooden spoon, however I chose to use my hands. If mixture is looking too sticky, add a little bit of flour.

When everything is mixed well, knead the dough for 5 minutes. The dough will be wet, but that is how you want it.

Cover dough with a warm, damp towel, and let rest for 20 minutes.

Grease pizza pan (I would suggest a pan that has large holes in the bottom, this makes the crust crispier) by brushing it with olive oil. Generously sprinkle greased pan with cornmeal.

After dough has rested, use your fingers to spread dough onto the greased pizza pan.

Bake the dough in preheated oven for 10 minutes or until edges are lightly browned.

Let crust cool completely (20-30 minutes).

Spread the BBQ sauce onto the baked crust. Be sure to use a good amount of sauce.

Before this BBQ delight became the melted cheesy greatness that it was

Sprinkle the pepper jack cheese onto sauce, and top with your sausage cut into thin slices.

Bake in oven for 10-15 minutes or until cheese is melted.

What a pizza! Something that made it even better was the fact that I used Aidelles Pineapple & Bacon Chicken Sausage instead of your run of the mill ordinary beef, turkey, or pork sausage. There is just something about Aidelles sausage that makes a gourmet creation taste even better. Take for example my Onion Ring Sausage Dogs where I used Aidelles Sausage. I digress, using the right ingredients for this is important though and that's why I also used Stubb's BBQ sauce. It's some of the best and one of the few BBQ sauces on store shelves that don't have HFCS in the ingredients. Gotta like that.

Like everything I make on this blog, it's hard to describe how this tasted. I for one thought that this (probably because I made it) tasted like the best BBQ pizza I've ever had. I know that you can find BBQ pizza at that gourmet pizza chain that was popular in the 90's (which a lot of you might know what I'm talking about). Nothing wrong with scoring a gourmet pizza there (I still would) however, the freshness of homemade crust just seals the deal when it comes to pizza. That's exactly how it was with this one, the crispiness of the homemade crust complimented the zestiness of the BBQ sauce and spiciness of the pepper jack cheese and formed a perfect storm of BBQ pizza heaven. It goes without saying that this gourmet pizza comes very highly recommended.

Baked Apple Banana Split

noreply@blogger.com (Anonymous) — Sun, 19 Aug 2012 23:47:00 +0000

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.

Ingredients:

Jazz Apple
Vanilla ice cream
Banana
Marshmallows
Chocolate Syrup
Candied Pecans
Cinnamon
Sugar

You'll be happy to hear that the hardest part of doing this dessert is hollowing out an apple. To do this simply cut the top off of your Jazz apple. Next take a spoon and carefully scoop out the inside. You'll want to scoop most of the inside out but leave just enough of the good stuff so you're not just left with the shell. Finally, sprinkle a little cinnamon and sugar mix inside the hollowed out apple for an extra flavor of sweetness.

Bake the hollowed out apple in the oven on 350 for about 30 minutes or until the outside is very soft. After you finish baking the apple, take it out and let it cool in the fridge for about 10 minutes so you can add your vanilla ice cream without it turning into soup.

Using a tbsp of oil and a tbsp of butter, melt marshmallows in a pan for about 3 to 5 minutes.

This is one of my favorite parts of making the decadent dessert, adding the melted marshmallow because there is nothing like the sweetness of melted marshmallow.

Take your now melted marshmallow and add a generous amount to the bottom of your baked apple. After of which, your ready to top that off with a heaping scoop of vanilla ice cream, then your sliced banana, chocolate syrup and don't forget some candied pecans to go on top.

After consuming this dessert, you'll want to add this to your list of easy to do desserts and make it again. It's such a sweet satisfying dessert. Everything just blends so well together including the melted marshmallow with the ice cream.

One of the best parts of eating this dessert is that the hollowed out apple is a bowl to which you can add more ice cream along with bananas if one serving isn't enough for you. Then, the icing on the cake comes when you decide you've had enough ice cream and can happily consume the sweet apple bowl. Talk about satisfying your sweet tooth! This is a dessert that has satisfaction written all over so it more than earns a very highly recommended rating.

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

noreply@blogger.com (Anonymous) — Wed, 15 Aug 2012 03:16:00 +0000

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.

Ingredients:

Vidalia Onions sliced thin
Best Maid Pickle Slices
Cheddar Cheese slices
2 scrambled eggs combined with a tbsp of water
Panko bread crumbs
All Purpose Flour
Peanut Oil (for frying)
Bacon (if you're Food Crazie enough)

Take a couple of pickle and onion slices along with cheddar cheese (cooked bacon optional) and coat them in the scrambled egg.

After you generously coat pickle, onion, and cheddar cheese slices in the egg, dip them combined into the flour (above) and afterwards into the Panko bread crumbs (below). On a side note, the flour is a very important ingredient in this creation. It acts as the glue to keep everything stuck together when you ball this up and stick it in the fryer.

Now here's the fun part...

After you're done mixing these, squeeze the pickle, onion, and cheddar cheese slices together to form a nicely packed ball of food.

Carefully place this ball in the deep fryer on about 390 for 2 to 3 minutes to really crisp them up good.

These may look like an alien life form but they sure are tasty!

When this comes out of the fryer, you're going to say, "I've created a monster". Actually, this might be one of the most Food Crazie posts I've done thus far. To make matters worse, I have a confession to make, I actually used a slice of bacon in one of these so called Pinions to see what it would taste like. Needless to say, it put this already over the top foodie creation over the top just a little more. It had such a powerful fried goodness taste that I would definitely use bacon in some of my Pinions if I make this again.

And making this gourmet appetizer again is going to be a definite. Not only was the bacon pinion good but so was the others that I combined pickle, onion and cheddar cheese. All these ingredients combined make this a very hard appetizer to describe because it's a taste (like a lot of my Food Crazie creations) that I haven't quite experienced before. If I were to describe the taste, think about how stuffed crab tastes and even though that's seafood, it's kind of like eating something comparable to that. The reason is simply because it combines a lot of different ingredients together. I for one love the deliciousness of a ton of ingredients rolled into one especially when I can drizzle ranch on top like I did these. If you have the same taste, then I would place Pinions on the recommended list of Food Crazie recipes you should try.

Fried Pineapple Rings

noreply@blogger.com (Anonymous) — Mon, 13 Aug 2012 00:22:00 +0000

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.

Ingredients:

Pineapple
Chocolate Cake Batter
Flour
Egg
Oil for frying

Start off by getting all your ingredients together by putting everything in a separate bowl such as the cake better mix, along with your flour, and scrambled egg.

After you slice your pineapple into rings about 1 inch thick, take the ring and dip into your egg to coat it so the flour and cake batter will stick to it.

Now that you've egg dipped the ring, batter it with the flour and afterwards the cake batter.

Using a deep fryer heated up to 350, fry your coated pineapple ring for about 3 to 5 minutes. It's a simple as that and your done!

Putting ice cream on top didn't even save this dessert.

Speaking of expectations, what I expected was an awesome fried pineapple dessert but it didn't quite work in that way. Why? It was missing any kind of the "oh wow, this is such a treat" factor that you would expect from dessert. When you could easily buy a cheap brownie mix from the store and be more satisfied, it doesn't speak a whole lot for your made up dessert and that was the case here.

I'm completely fine with this because what I expected and what it could be are two very different things. Meaning, this concept of a fried pineapple ring just because it didn't work for dessert doesn't mean it wouldn't be good for other applications. For instance, I could see this being a winner for a burger topping or cut into fried pineapple squares to use in your stir fry. If you were to use fried pineapple rings in this way, you would simply omit the cake batter as an ingredient. Now, I'm thinking that I just might have to try this the next time I buy a delicious pineapple so be looking for that in a future post. To sum it up, I'd have to say that this is recommended for a mirad of foodie applications but not recommended for dessert.

The Great Potato Skin Burger

noreply@blogger.com (Anonymous) — Sun, 05 Aug 2012 22:55:00 +0000

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.

Ingredients:

Angus Beef
Cheddar Cheese
Medium to large Russet potato
Fried Egg
Bacon of your choice

Ingredients for beef marinade:

Olive oil
Garlic
Tamarind Paste
Salt
Pepper

Start off by baking a whole potato in the oven. This is to soften it up so you can shell it like you see in the above image. It's very important to bake the potato all the way so you can easily scoop out the inside. If you don't your potato skin will probably break even before you have a chance to use it. After, your potato is completely baked in the oven, give it a chance to cool. Once it's cooled, slice it in half length wise. Then take a spoon and very gently scoop out the inside until only a fraction of potato is still lining the inside. Finally taking your two shelled halves, fry them in a pan on medium heat in vegetable or canola oil for about 5 minutes on each side until crispy and browned.

While your waiting for your potato skins to be completely pan fried and delicious, you can go ahead fry an egg, cook the bacon, and grill your marinated and seasoned burgers. This way, you'll be able to time everything to be done at the same time because trust me, you'll get really hungry making this because it's as tasty as it looks.

Speaking of marinating the beef your using. A good tip for marinating is to use plenty of olive oil and mix it throughout the beef. As your doing that, throw in some sliced garlic with tamarind paste. Don't forget to sprinkle with salt and pepper.

One way to sum all this up is to think burger and fries but all in one awesome to goodness taste that in all your foodie adventures you probably haven't quite experienced.

When you first take that juicy patty off the grill and sandwich it in between your crispy potato skins you can almost taste how good this will be. Then you take that first bite and the gates of foodie heaven open up and give your taste buds what they've been waiting for.

It's hard to describe the taste of Angus beef sandwiched between two very crispy potato skins. When you add a fried egg along with bacon and cheddar cheese, the taste is out of this foodie hemisphere. Not only that but this burger can be whatever you desire your burger to be. The different combinations that you could try besides cheddar cheese or bacon is limitless. Of course you can do this with any burger but this potato skin burger is not just any burger. It totally gives new life to eating a burger and that's why it would be fun to experiment with different combos for topping. What would you try on this heavenly potato skin burger? Any suggestions would be welcomed because it's guaranteed that I will be making this again in the near future. With that said, I have a feeling that I don't have to tell you that this burger creation is very highly recommended.

Jalapeno-Cheddar Cheese Corn Bread Onion Ringed Sausage Dogs

noreply@blogger.com (Anonymous) — Sun, 26 Feb 2012 23:30:00 +0000

Pin It

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.

Ingredients:

Aidells Cajun Style Andouille Smoked Pork Sausage (All Natural)
Aunt Jemima Yellow Corn Meal
Great Value Sliced Jalapenos
2 White Onions
Cheddar Cheese
All Purpose Flour
Sugar
Baking Powder
Salt
Milk
1 Egg
Canola Oil
Skinny Sticks from the craft section to make into a corn dog

Make your corn bread according to the recipe on the back of the Aunt Jemima Corn Meal package, the only other things you need to add is sliced jalapenos from the jar and a little cheddar cheese. Slice the jalapenos a bit more before adding to the corn meal mix and pour a little of the jalapeno juice from the jar in there as well for extra flavor.

Cut your 2 onions and get all the smallest of the onion ring pieces that come off because this is what will fit best when you slide it onto the sausage. It really takes about 2 onions to get enough small onion ring slices to work with if you're making 2 corn dogs.

Saute your now sliced onion rings for about 3 minutes on each side in Canola Oil on medium heat to make them soft so they don't break when you slide them onto the sausage links.

After baking the pork sausage links at about 375 for at least 10 minutes. Take the skinny sticks and turn them into the un-battered corn dogs you see above.

Carefully slide the smallest of the sauteed onion rings slices onto sausage link until it's almost completely covered.

You're going to have to get your hands a little messy in this process. Simply go to town using your corn meal mix you've prepared and completely coat the onion ring covered sausage link or at least as much as you can. I used a spoon to spread it out evenly over the onion rings.

Fry the now corn bread coated sausage link in Canola Oil for about 10 minutes on medium heat. Take your time to rotate the corn dog to insure all areas are completely cooked. Should look like the above when it's done.

This is a very messy foodie project but in the end, it is very worth the time especially when you taste the combination of the sweet of the onion combined with the spicy of the jalapeno corn bread. Add an awesomely tasty pork sausage in the middle to that already tasty combo and it really puts this foodie creation over the top.

Speaking of pork sausage links, I would recommend you use the Aidells Cajun Style Andouille Smoked Pork Sausage that I bought. I couldn't believe how delicious it was and it complimented the jalapeno corn bread to the fullest. In the end, I would highly recommend you try this corn dog food creation at least once because it's a taste that's definitely very entertaining to the taste buds.

The Greek Mexican Melting Pot Pizza

noreply@blogger.com (Anonymous) — Sat, 28 Jan 2012 20:12:00 +0000

Pin It

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.

Ingredients:

1 Flour Tortilla (I prefer ready made that you have to cook on a skillet)
Red Cabbage
Turkey Ground Meat
Greek Yogurt (I prefer Voskos All Natural Greek Yogurt)
Cheddar Cheese
Mozzarella Cheese

Simple steps here, nothing too fancy. The most work will come from cooking the turkey ground meat and mixing in the red cabbage but nothing too hard. To see how to cook cabbage and mix it with meat, check out this post on my other food blog called Off The Menu

After you have your turkey cabbage mixture like you see in the image, like I said, it's fairly simple to put everything together but I will tell you anyway...

Get your tortilla nice and crispy when your cooking it so nothing falls though when you put the ingredients on.

Spread at least a table spoon (more if you desire) of Greek yogurt on the tortilla for the sauce. Then top with your cabbage turkey mixture and spread mozzarella and cheddar on top of that evenly. Finally, cook in the oven until the cheese melts.

What's great about this, as you can see, is that you can eat it like you would a pizza but it's foldable as well so you can eat like a burrito. Besides what's in the ingredients, that's why I aptly named it "The Greek Mexican Melting Pot Pizza". Melting pot of course refers to all the different ingredients I mixed together.

By the way, all those odd ingredients mixed together made for a very scrumptious lunch for a day. It actually tasted better than I would of expected. That's also the fun of this blog, you never know what you're going to get. I've also said that even if one of my food inventions doesn't come out good and blows up in my face like a boy messing with a chemistry set then so be it; you can bet you'll see it posted anyway. As for this one, it did not blow up in my face or my stomach for that matter but it really didn't blow my mind either so I would not recommend it to you.

Southwestern Gumbo Style Omelet

noreply@blogger.com (Anonymous) — Sun, 22 Jan 2012 09:11:00 +0000

Pin It

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.

Ingredients:

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.

Cajun Bob's Jambalaya Panini: Not Your Average Sandwich

noreply@blogger.com (Anonymous) — Sun, 02 Oct 2011 03:59:00 +0000

Pin It

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!

Smoked Sausage Wraps

noreply@blogger.com (Anonymous) — Mon, 05 Sep 2011 23:48:00 +0000

Pin It

Maybe you're a fan of hot dogs, maybe you aren't but it doesn't matter what you tell me they are made of and how bad they are for you, I'll love them because they taste good. Now, don't get me wrong, I'm very picky about my particular dog because I'm not a fan of the ones that have one taste and that's of pure fat... which is most hot dogs. Now give me a smoked sausage instead and I'm sold.

Sold is exactly what I am on smoked sausage wrapped in a tortilla. I'm not sure, how well known this idea is or not.. I know I'm not the only one that's thought of it. In the case that you don't know about this little trick for eating smoked sausage, I'm glad I'm here to steer you in the right direction.

Ingredients:
Hillshire Farm Beef Smoked Sausage
Corn tortillas
Cheddar Cheese

These taste good and you don't have to do any slicing and peeling so yes they are very hot dog like but so much better

These are very simple to make but I'll give you a few tips anyway. All you need to do is warm a corn tortilla in the microwave for about 30 seconds so they wrap easily without breaking. After you do that, slice a couple of pieces of cheddar cheese or any amount you desire and wrap them up with the sausage (above). Make sure the fold is face down on the plate after you wrap them together so they don't come unwrapped and microwave for just 1 minute.

I hope you'll enjoy these as much as I have over the years. It makes a quick, cheap, and painless lunch and gives you a break from eating sandwiches or fast food. Try them wrapped in flour tortillas and eat with Kettle chips because that's a real treat as well.

Verdict: If you make this once, you'll be making it again guaranteed and even planning out the next time you make it. Highly recommended!

Reese's Peanut Butter Cup S'mores

noreply@blogger.com (Anonymous) — Sat, 18 Jun 2011 02:31:00 +0000

Pin It

Call me crazy but I'm not a big s'mores fan. However while shopping at the store the other day some marshmallows caught my eye that are specially made for that forever summer time favorite of s'more making. As soon as I saw them, an idea occurred to me, why not do a variation of a s'more using different ingredients. That's how I found myself in the candy aisle looking for something that was chocolate but maybe a little different than a typical Hershey's bar which is the typical s'mores choice. Then I saw them, those delicious and addicting Reese's Peanut Butter Cups and I knew I had what I was looking for.

These are a s'more making lifesaver if there ever was one.

You might be asking yourself, how do I make s'mores at home? The process is a lot easier and less messy than you might think. First, you need some of the specially designed marshmallows I was talking about earlier because they make s'more making so much easier. After you get you're Reese's Peanut Butter Cups and Graham crackers, then it's a matter of these simple instructions....

It was really hard not to eat them pre-toaster oven because they looked oh so sweet.

You're going to want to do these in preferably a toaster oven as opposed to a big oven because you can keep an eye on them better. Also, line your tray pan with foil to make cleanup easier when the chocolate melts. I told you this was simple... as you see them in the above picture is how you want to put them in the toaster oven, breaking the graham crackers into smaller squares putting one marshmallow down for each and then one peanut butter cup to top it off but leave off the top graham cracker.

After you get those delicious looking things all set up on the tray pan, just pop them in the toaster oven at 350 degrees until the marshmallows look like they are getting puffy.

Wha-la, after popping them out of the oven, all that is left to do is crown them with that missing graham cracker top and go to town. There you go, you just completed a dessert that took 10 minutes at the most, without the mess, and with a delicious peanut butter cup twist. I don't know about you but I just polished mine off and they were 100x better than the Hershey variety so enjoy.

Verdict: If you make this once, you'll be making it again guaranteed and even planning out the next time you make it. This is a definite try and comes very highly recommended!

Southwestern Brisket Taquitos

noreply@blogger.com (Anonymous) — Sat, 30 Apr 2011 23:15:00 +0000

Pin It

Brisket Taco's have always been a favorite of mine at the finer end Mexican food restaurants. Today, I decided that instead of going out and spending money, I would try them at home but with something that would make them more special and ultimately make them original. The slight detour I took was well worth it in the end because these were a huge hit in my household. Please read on and see what I did to make these delicious to the last bite.

These two beautiful ingredients are very important to make this gourmet meal as tasty and Southwestern as possible. Trust me, you'll be loving the Southwestern kick to these.

Ingredients:
Corn Tortillas
Brisket
Stubb's Hickory Bourbon Bar-B-Q Sauce (Important: Stubb's highly recommend because it's one of the only BBQ Sauces on the store shelves that doesn't have High Fructose Corn Syrup and I'm a big fan of leaving that out of my diet as much as possible)
Private Selection Black Bean & Corn Salsa (found at Kroger Stores)
Canola Oil

Steps:

1. Obviously you're going to need brisket for these tasty tacos but we have this covered for you. It's not always easy to do a brisket at home but we found a very pain free way to do it. Please click on over to my Off The Menu food blog to get the process.

2. Very simply mix the Stubb's Bar-B-Q Sauce & Black Bean & Corn Salsa together

3. Heat a small amount of Canola Oil in a pan over medium heat.

4. Wrap your now cooked brisket into your corn tortillas and cover them with the combined sauce. You might want to heat the corn tortillas in the microwave for 30 seconds as this helps them to fry more crispy.

5. Carefully transfer your wrapped taquitos into the now well heated pan (make sure your oil doesn't get too hot) and fry both sides for approximately 2-3 minutes each.

Your done. Congrats! These are perfect for a meal or even gourmet appetizers when you have guests over for the big game. I think everybody appreciates something with a Southwestern kick every now and then. You just can't go wrong when you mix brisket and corn toritillas but when you bite into these that combination of corn salsa and sweet BBQ sauce will get your taste buds going.

Verdict: Not bad in the least, you'll be pleasantly surprised how well this meal satisfies. Recommended!

Fried Teriyaki Salmon Wraps

noreply@blogger.com (Anonymous) — Tue, 02 Nov 2010 01:24:00 +0000

Pin It

Who doesn't love a wrap for lunch (or dinner)? This fishy-fried wrap is stuffed to the gills with flakey, marinated-to-perfection salmon, fried, and topped with homemade teriyaki sauce.

To make this dish you will need:

tortilla
teriyaki marinated salmon
1 tablespoon canola oil
1 teaspoon jarred garlic
1/4 cup soy sauce
2 teaspoons brown sugar

To make a fishy-wrap:

Season and bake your salmon. Flake the fish using a fork.

Place the flaked fish onto the center of a soft-taco sized tortilla.
Wrap the tortilla around the fish.

Heat oil in a pan until hot.

Place the wrapped fish into the hot oil.

Fry on both sides until golden brown.
When wrap is golden, remove it from the pan and place it on a plate.
In a small bowl (or mug), pour soy sauce.
Add garlic and brown sugar.
Microwave for 45 seconds.
Remove sauce from microwave and stir.
Drizzle your teriyaki sauce over you delicious wrap.
Enjoy!

Serve these warm.

Verdict: Maybe it was because I was sick when I tried this but I saw the toilet up close and personal after consuming. Try at your own risk!

Twisted Parfaits

noreply@blogger.com (Anonymous) — Sat, 30 Oct 2010 21:45:00 +0000

Pin It

Who says parfaits are only for breakfast? For that matter, who says that parfaits can only be made of yogurt, granola, and berries? For this decadent dessert, we have stepped outside the box by creating this wonderful after dinner parfait. A tasty combination of chocolate pudding, marshmallow creme, and graham cracker crumbles makes a campfire delight into a sweet parfait.

What you will need:

package of instant chocolate pudding
1/4 cup chocolate chips
marshmallow creme
teddy grahams (here at Food Crazie, we don't use ingredients that contain high fructose corn syrup (HFCS, also called corn sugar)
1 tablespoon of butter per 3 tablespoons of marshmallow creme

How to make a s'mores parfait:

Whip up the chocolate instant pudding according to the directions on the box
Stir chocolate chips into the pudding.
Spoon out the marshmallow creme into a bowl.
Add butter to the marshmallow creme.
Place the bowl into the microwave, and heat for 15 seconds.
Stir the creme and the butter.
Microwave for an additional 15 seconds.
Crumble the teddy grahams into a bowl and set aside.

Now for the fun part:

In a tall glass, layer the warm marshmallow creme, teddy graham crumbles, and chocolate pudding.

Verdict: For a basic homemade parfait with a slight twist this wasn't half bad and it comes recommended!

noreply@blogger.com (Anonymous) — Sat, 30 Oct 2010 15:41:00 +0000