Tater Tot Hotdish Burger

The cool weather of late (of course, not today) has me in a 

Minnesota State (Fair) of Mind! 

It might also be that I just saw the official roll out of new delicacies

on a stick that one can find at said fair...but regardless of the reason

this little creation I dreamed up a few weeks ago has me thinking

of home.

Two things that Minnesotans love: Hot dish (anything baked in a 

casserole dish, for those not in the know) and Burgers. 

Minnesotans especially love the classic Tater Tot Hotdish, which

is a ground hamburger and cream of mushroom soup base, topped

with tater tots.  Sounds rather rude, but it is perfection in a 9x13.

 Marrying these two favorites seems like a no brainer, 

SO WHY DID I JUST THINK OF THIS? 

Oh dear lord, this is absolutely a must try.  

And on the plate in under 30 minutes...what are you waiting for?

 What you need?

burgers (however you like: turkey, veggie, beef, buffalo)

frozen tater tots

3/4 cup yellow onion (chopped)

3/4 cup mushrooms (dry cleaned and chopped)

6 oz. whipped cream cheese

hamburger buns

salt & pepper

oil for sauteing

Saute the onions and mushrooms in 2 T. oil, generously cracking

salt and pepper while they cook down over medium heat.  

Do this while cooking the burger, season each side of the 

burger with salt and pepper.

Also oven cook tater tots (according to package directions)

 When the onions are transluesent and the mushrooms are soft, 

turn off the heat and fold in 6 oz of whipped cream cheese.

This will act as the "cream of mushroom soup" 

component of the classic Tater Tot Hotdish.

 Building the perfect Tater Tot Hotdish Burger:

bottom toasted bun

burger

generous dollop of creamy mushrooms and onions

5 crispy tater tots

top with the other toasted bun.

And because gluttony likes green company,

serve with a mixed greens salad.

I want full report, if you make this for your

great aunt in Northern Minnesota.

xo.

Harvesty Wild Rice

I call it 'Harvesty' because this is thee o' Minnesota staple (wild rice),

 jazzed up with delicious tastes of things enjoyed by yours truly when the weather dips.

What you need:
 

• 5 cups prepared wild rice (prepare the night before, to lighten your load).  A friend recently gave me a cooking tip, as I often burn wild rice (the water dries up), add additional water from the get go of cooking, and when the grains are adequately cooked, drain off the additional water.
• 2 T oil
• 1/2 large onion (white or yellow, chopped)
• 1/2 cup portobello mushrooms (patted clean with cloth and sliced)
• 3 T. dried cranberries (or cherries)
• 1/3 cup raw pecans
• 3/4 cup chicken stock
• 3 T butter
• sea salt and cracked black pepper
  
  

  

  Set aside the prepared wild rice.  In a large saute pan heat 2 T. oil over medium heat, 

  add the chopped onions and sliced mushrooms and saute for about 5 minutes.

  
  

 

Add the chicken stock, dried berries, pecans and s&p.  

Reduce heat to medium low and allow the sauce to simmer for about 4 minutes

 

After it simmers, it will look like this bit of 'harvesty' heaven.  

Add the prepared rice and butter to the saute.  Stir and continue to 

season  with sea salt and cracked black pepper.

 NomNomNomFest2013.  Pairs well with anything, even a fork!