AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Klobuchar tater tot hotdish recipe8/24/2023 ![]() I was nervous bringing an untested recipe for a group that included adult foodies, elementary school-aged kids, and a chic teenager, all with discerning tastes. Not sure that pepper jack was the most kid-friendly variety, I subbed half with colby jack and it ended up still having a bit of a kick from the pepper jack without being too spicy for the kids. It called for 8-12 ounces of pepper jack cheese and I used closer to 8. To help keep the healthy concept in mind, I opted for the low end of the cheese range in the original recipe. I ended up with a combination of Alexia and Trader Joe’s-both have no scary additives. There are several natural food brand versions of the tater tot-use your preference. Again, this brand has ingredients I avoid, like disodium dihydrogen pyrophosphate and “natural flavoring” (which could be many things and oftentimes not vegetarian). Also, Trader Joe’s has a Condensed Cream of Portabella Mushroom I had used in recipes before, so I subbed that for the Cream of Chicken.Īround here, Ore Ida is probably the most-popular tater tot. Knowing that Campbell’s has MSG, yeast extract and a few other ingredients I avoid, I looked at natural foods brands and found Pacific Organic Condensed Cream of Mushroom to be a much less processed alternative-basically contains only what would be in a homemade soup. The original recipe called for a can each of condensed cream of mushroom and cream of chicken soup. It’s one of the few meat substitutes I still use occasionally. To make it vegetarian, I substituted Trader Joe’s Beef-less Ground Beef (found in the refrigerated section) for the traditional hamburger. Starting with an award-winning recipe was smart! She won a few years ago when Minnesota’s delegation in Washington had a hot dish competition. ![]() The recipe settled upon to adapt comes from someone I admire a great deal, Senator Amy Klobuchar. Then I started googling recipes, and decided to make this a personal challenge: Create a really great Tater Tot Hot Dish, loved by all in attendance, that was less artery-clogging than the recipes I was finding online and the fact that it was vegetarian would be a non-issue.įor those of you not from the Minnesota, North Dakota, Wisconsin area, “hot dish” is what pretty much the rest of the world calls a casserole. Was I reading correctly? My brother, the globe-trotting sophisticate, was asking for Tater Tot Hot Dish? At first I was going to write back and ask if that’s what he really meant. His exact words were, “Maybe a Tater-Tot Hot dish or something?” But a few days before Thanksgiving, I got an email from my brother asking me to bring something to the day-after-Thanksgiving brunch they host during the annual Lukken-Making Extravaganza. ![]() You can follow her adventures Her go-to kitchen must have? A sharp chef's knife.Before Friday, I had never eaten Tater Tot Hot Dish, and it was about as far from being on my list of “things to make someday” as leg of lamb–or leg of any other animal for that matter-it’s a vegetarian thing O_o. She's a member of MAPP a non-profit supporting women-led food organizations. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthily. Her work has been featured on, Southern Living,, Food & Wine, and. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization for 3 years. She completed her undergraduate degree in journalism and strategic communications at Hampton University. Amanda Stanfield is the Food Studio Coordinator and Recipe Tester/ Developer at the Dotdash Meredith.
0 Comments
Read More
Leave a Reply. |