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.

Fig & Arugula Flat Bread

Last weekend as my friend and I wandered up Main Street in Park City, Utah for the Sundance Film Festival we were invited to "lunch" by a sponsor of the events.  Dear Lord, their idea of lunch and our idea of lunch...different planets.  Though, I am so thankful we popped in as they were serving up  an amuse bouche of the most amazing flat bread I have ever had the pleasure of trying, and thanks to a few ingredients I had on hand I decided to attempt a copy cat version.  I think I won, as it tastes pretty spot on.

 

What you need:

  Flat Bread

Fig Spread

Honey

Arugula

Gruyere Cheese

White Truffle Oil

Sea Salt Flakes

On a baking sheet I placed store bought naan (which is a freezer

staple, in this house.  These were smaller in size, found at Costco). 

I topped each naan with a heaping tablespoon of Fig Butter (Trader Joe's)

 

 Lightly drizzle with honey

My little Benny is obsessed with the honey bear. He carries

it around and pats it on the back, like a baby doll.  It is the cutest/

messiest little thing ever, as I am constantly checking 'baby' to

make sure it isn't leaking all over the house.  

 Top with slices of Gruyere cheese.  

My sous chef Logi used the slicer to slice all of the cheese.  She was so proud.

Place baking sheet in a 350 degree oven and bake for 6-8 minutes,

 until the cheese is melted.

Immediately top warm flat breads with arugula,

then drizzle on white truffle oil and generously 

sprinkle with sea salt flakes.

This can be served as an entree, or sliced small

as a starter (or lunch, if you are a vendor during Sundance)

I am patting myself on the back as this is so spot on to the deliciousness

we wanted more of last week!  The blend of sweet from the fig and honey is 

perfectly balanced with the tender bite of gruyere cheese, the pepper of the

arugula and the buttery love of the white truffle oil.  

Oh and it was on the plate to be gobbled up within 20 minutes.