Tim Walz's Turkey Trot Tater-Tot Hotdish

 

By now you're probably familiar with the Minnesotan delicacy: the Hotdish. It's a cream-based casserole topped with tater tots! This is one of Walz's award winning recipes that I am making for the Vice Presidential debate tonight.

Tim Walz's Turkey Trot Tater-Tot Hotdish

Slightly adapted from Tim Walz

Ingredients:

1 lb. ground turkey

1 lb. fresh green beans, diced

1.5 cups (about 4 oz.) chopped baby bella mushrooms

1/2 cup green onion, chopped (most of one bunch)

1/4 cup diced onion

4 slices of bacon

2.5 cups whole milk

1/2 cup half & half

3 cups (12 oz.) sharp cheddar cheese, shredded, divided

32 oz. package frozen tater tots

1 clove garlic, minced

1 egg

1/2 tsp. sage

1 Tbs. olive oil

4 Tbs. butter

5 Tbs. flour

2 tsp. salt, divided

1 tsp. pepper, divided

Instructions:

1. Pre-heat oven to 375F. Set a large pot to boil filled 2/3rds with water.

2. In a large skillet, heat olive oil on medium-high heat.

3. In a medium bowl, combine turkey, garlic, sage, green onions, egg, 1 tsp salt and 1/2 tsp. pepper. Cook in skillet until well done. Place in a 9"x13" baking dish.

4. Prepare an ice-water bath in a medium bowl. Blanch the green beans by cooking in boiling water for 2-3 minutes, then plug in ice-water bath. Once cooled, drain and add to baking dish.

5. In the large skillet, cook the bacon until crispy. Leave bacon grease behind in pan.  Chop bacon small, and add to the baking dish.

6. Reheat the large skillet with the bacon fat on medium heat. Add mushrooms and sauté gently until well browned. Add to the baking dish.

7. In a medium sauce pan, melt the butter over medium heat. Once melted, whisk flour into the butter. Cook for 2 minutes, then slowly whisk in milk and half & half. Cook for 2 more minutes, then add diced onion and remaining 1 tsp. salt and 1/2 tsp. pepper. Cook for another minute, then stir in 2.5 cups of cheese, reserving 1/2 a cup for later. Whisk until cheese is completely melted and incorporated.

8. Pour cheese sauce over ingredients in the baking dish. Mix ingredients in baking dish together well.

9. Top dish with an even layer of tater tots and remaining 1/2 cup cheese.

10. Bake for 45 minutes or until golden brown. Let cool 5-10 minutes before serving.

Brie and Mushroom Stuffed Salmon

My bestie and I went to a nice seafood place in her city. Everything was very good, except the dish she ordered on the server's recommendation which was underwhelming. It sounded so good though, and I knew I could do a better job with it. I did! And cooked this to impress my mom when it was my turn to host our weekly Saturday lunch. Had to combine several different recipes but I think I nailed it

Brie and Mushroom Stuffed Salmon

adapted from Salt & Lavender and Food.com

serves 4

Ingredients:

1 lb. salmon

1/2 tsp. garlic powder

salt and pepper, to taste

1 Tbs. butter

1 Tbs. oil

1/4 tsp. thyme

8 oz. mushrooms, sliced

1 clove garlic minced

4 oz. Brie

For serving:

- Boursin Cream Sauce 

- The Best Mashed Potatoes

- Perfect Roasted Asparagus 

Instructions:

1. Take the salmon out of the fridge 15-30 minutes prior to starting the recipe (if possible). Cut it into 4 pieces. Pat each piece dry and season with the garlic powder and salt & pepper to taste.

2. Pre-heat oven to 420F.

3. In a small pan over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add mushrooms and thyme, and saute the mushrooms until golden. Add the garlic and saute for one more minute.

4. With a knife, make an incision lengthwise through the filet in order to create a pocket for the stuffing (do not cut all the way though).

5. Place a thick slice of brie in the middle of the salmon pocked, then stuff mushrooms on either side. Place all stuffed pieces onto a pan and bake for 20-25 minutes.

6. Plate and enjoy!