Video and Recipe: Paula Deen’s cheeseburger casserole for kids

From Denny: Always fun to cook with kids and cook dishes kids will like! Paula Deen is the ultimate indulgent grandmother who can cook. Take a look.

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Cheeseburger casserole

From: "Paula Deen's Cookbook for the Lunch-Box Set"


INGREDIENTS

• 1 pound ground beef
• 1 large onion, chopped
• 1 green pepper, chopped
• One 28-ounce can chopped tomatoes, with juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 8 ounces wide egg noodles
• Cooking spray
• 2 cups grated sharp Cheddar cheese

all of the pink is gone from the meat. Get an adult to help you drain off the fat.

Add the onion and green pepper, and cook until the vegetables are tender, about 5 minutes. Add the tomatoes, with juice, and the Worcestershire sauce, oregano, 1/2 teaspoon salt and pepper. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.

Fill the medium pot halfway full of water. Add 1 teaspoon salt. Bring the water to a boil. Stir in the noodles and boil for about 8 minutes, until tender. Get an adult to help you drain the noodles. Return the noodles to the pot. Pour the tomato mixture over the noodles, and stir until blended.

Put the noodle mixture in the baking dish that you have sprayed with cooking spray. Top with cheese. Bake for about 15 minutes, until the cheese is melted.

Enjoy it as a family meal, then refrigerate the leftovers.

Recipe: Appetizer - Oriental Tuna Steaks

Image via Wikipedia

From Denny: This was one of many popular appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)that were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

This is a recipe easy enough for the home cook to make as these ladies proved to the top chefs in the city!

From: Cheri Lasseigne from a “Body for Life” cookbook

Serves: 8 as a main dish or about 50 as an appetizer. Serve hot as an entree or cold as an appetizer.

Ingredients:

3 cloves garlic, peeled

1/4 cup peeled and coarsely chopped fresh ginger

2 Tablespoons Dijon mustard

1/4 cup soy sauce

1 Tablespoon raw honey

1/2 cup rice vinegar

1 Tablespoon toasted sesame oil

1/3 cup extra virgin coconut oil

2 pounds tuna steak, about 1-inch thick

2 Tablespoons extra virgin olive oil

Sea salt

Freshly ground pepper

1 bunch green onions, chopped

3 Tablespoons toasted sesame seeds

Directions:

1. For sauce: Place garlic, ginger, mustard and soy sauce in food processor; process until blended.

2. Add honey and vinegar and process again. With motor running, add sesame oil and coconut oil gradually, blending until sauce thickens and emulsifies.

3. For tuna steaks: Brush tuna steaks with olive oil and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side on a grill or broiler.

4. If serving as an entree, place tuna steaks on warmed plates. Spoon sauce over steaks and garnish with green onions and sesame seeds. If serving as a cold appetizer, take tuna off grill and coat with sesame seeds. Cut into bite-size pieces and place on a tray over ice. Sprinkle some sauce over the tuna and garnish with green onions. Serve with additional sauce on the side and bamboo skewers or toothpicks like they did at the party.

Note: If serving as an entree, this dish goes well with steamed string beans with toasted almonds and mashed potatoes.

For more appetizers from this party check out my other food blog: Comfort Food From Louisiana.

Recipe: Fresh Peach Ice Cream

Image by karlo via Flickr

From Denny: It's been too hot to run the computer today so am late getting out my posts. Was able to get out a few this morning and the rest had to wait until it got cooler. Will be glad when fall comes! :)

In this heat all I think about are cooling foods - and ice cream sure is a treat! Enjoy this wonderful recipe as he gives lots of tips in this recipe. It's as if he is standing next to you, walking you through the recipe.

Fresh Peach Ice Cream

From: Ray Sonnier of Baton Rouge, Louisiana

Yield: 1 gallon. This is rich but good!

Ingredients:

2-1/4 cups sugar

3/4 teaspoon salt

1-1/2 Tablespoons flour

6 extra large eggs

3 cups whole milk

2 cups half-and-half

1 (13-ounce) can evaporated milk

1-3/4 cups heavy whipping cream

1 teaspoon vanilla

3 cups chopped fresh or frozen peaches

1 cup sugar

Directions:


1. In mixer, combine sugar, salt and flour. Add eggs, one at a time, beating after each addition. Blend well. Add milk, half-and-half and evaporated milk. Blend well.

2. Boil water to add to outer pan of double boiler. Add custard to inner pot. Heat water to boiling and stir custard as it heats up until thickened. Stir often with whisk to prevent lumps. Add whipping cream and vanilla, stir and cool in cool water in sink. Stir periodically to prevent skimming.

3. Use 3 cups of fruit. Peel and cut peaches into small pieces in a bowl. Add 1 cup sugar and microwave for about 2-1/2 minutes. Skip the microwaving if fruit is very ripe, but I would let fruit and sugar sit for about 1 hour.

4. Pour custard and fruit into freezer container with paddles inserted. Refrigerate or cool in ice water for several hours if possible.

5. Freeze until firm.

Note: This recipe works well in a 4-quart ice cream freezer. I adapted this recipe as best I could remember for a smaller freezer — my mother had a 1-1/2-gallon freezer.

Recipe: Fresh Peach Ice Cream

Image by karlo via Flickr

From Denny: It's been too hot to run the computer today so am late getting out my posts. Was able to get out a few this morning and the rest had to wait until it got cooler. Will be glad when fall comes! :)

In this heat all I think about are cooling foods - and ice cream sure is a treat! Enjoy this wonderful recipe as he gives lots of tips in this recipe. It's as if he is standing next to you, walking you through the recipe.

Fresh Peach Ice Cream

From: Ray Sonnier of Baton Rouge, Louisiana

Yield: 1 gallon. This is rich but good!

Ingredients:

2-1/4 cups sugar

3/4 teaspoon salt

1-1/2 Tablespoons flour

6 extra large eggs

3 cups whole milk

2 cups half-and-half

1 (13-ounce) can evaporated milk

1-3/4 cups heavy whipping cream

1 teaspoon vanilla

3 cups chopped fresh or frozen peaches

1 cup sugar

Directions:


1. In mixer, combine sugar, salt and flour. Add eggs, one at a time, beating after each addition. Blend well. Add milk, half-and-half and evaporated milk. Blend well.

2. Boil water to add to outer pan of double boiler. Add custard to inner pot. Heat water to boiling and stir custard as it heats up until thickened. Stir often with whisk to prevent lumps. Add whipping cream and vanilla, stir and cool in cool water in sink. Stir periodically to prevent skimming.

3. Use 3 cups of fruit. Peel and cut peaches into small pieces in a bowl. Add 1 cup sugar and microwave for about 2-1/2 minutes. Skip the microwaving if fruit is very ripe, but I would let fruit and sugar sit for about 1 hour.

4. Pour custard and fruit into freezer container with paddles inserted. Refrigerate or cool in ice water for several hours if possible.

5. Freeze until firm.

Note: This recipe works well in a 4-quart ice cream freezer. I adapted this recipe as best I could remember for a smaller freezer — my mother had a 1-1/2-gallon freezer.

Recipe: Italian Chocolate Soda

Another chocolate soda version, looks yummy! - Image by rho.doras via Flickr

From Denny: Whew! It's so hot here it's 101 degrees F. in the shade! Sitting in front of the fan while I blog - and, oh, yeah, the air conditioning is on full blast too. :) Enjoy this quick chocolate fix on a hot day! Now everyone say after me, "Ah, chocolate comfort food!"

From: About.com

A sparkling drink with a hint of chocolate and cream. Even with the heavy cream, this is a very refreshing recipe for the heat of summer.

Ingredients:

•3 Tablespoons chocolate syrup

•3 Tablespoons heavy cream (I use low fat milk as a substitute)

•Crushed ice

•Club soda or other sparkling water

Preparation:

Add syrup and cream to the bottom of a glass and mix well. Add crushed ice to nearly full, and then top off with club soda.

Recipe: Jalapeño Hush Puppies

Image via Wikipedia

From Denny: Making these becomes an art like making perfect biscuits. It takes a little practice. It also depends upon your climate and humidity level as to how the batter will come together and behave so you will have to rely upon your judgment.

After the batter is mixed try a small test ball to see how the batter behaves. From the recipe author: "The object of this recipe is to have light, fluffy hush puppies. If heavy and do not rise enough, use more baking powder. If hush puppies are greasy and break apart, add more flour."

And hey! When you go to chopping those jalapenos, make sure you use gloves, and, if not, make sure you wash your hands well before any bright ideas of thinking you can wipe your eyes or touch your mouth or you will be letting out one (maybe more) loud yelp from the pain!

Jalapeño Hush Puppies

From: The Cotton Country Collection


Ingredients:

2 cups cornmeal

1 cup flour

2 eggs, beaten

3 teaspoons baking powder

1 ½ teaspoons salt

1 small can cream style corn

3 jalapeño peppers, chopped

¼ bell pepper, chopped

1 small onion, minced

Buttermilk

Pinch of baking soda (about ½ teaspoon)


Directions: Mix all ingredients. Use enough buttermilk to make this the consistency of cornbread batter. Test batter by scooping up a portion on a spoon and with your thumb push portion into medium hot grease. The object of this recipe is to have light, fluffy hush puppies. If heavy and do not rise enough, use more baking powder. If hush puppies are greasy and break apart, add more flour. If you want more tang, add some jalapeno pepper juice.