Jennie – O Turkey Recipe of the Week – Turkey Tater Tot Casserole

March 1, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Tater Tot Casserole. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Mushrooms, Onion, Spices, Shredded Low Fat Cheddar Cheese, Broccoli Florets, and a bag of Tater Tots. A new level of Comfort Food! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Tater Tot Casserole
This is the ultimate casserole (or, “Hot Dish” for you Midwesterners). Prep time? Just 20 minutes. Easy, creamy, filled with broccoli and ground turkey, this comfort food staple is under 500 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 tablespoons butter
2 cups sliced mushrooms
½ cup chopped onion
2 tablespoons flour
pinch nutmeg
2 cups milk
1½ cups chicken broth
1 cup shredded low-fat Cheddar cheese
2 cups broccoli florets
1 (32-ounce) bag tater tots

DIRECTIONS
1) Heat oven to 375°F. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan melt butter over medium heat. Add mushrooms and onion. Cook 5 minutes or until softened, stirring occasionally. Add flour and nutmeg; cook 1 minute. Stir in milk and broth. Bring to gentle simmer. Simmer, uncovered, 5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese.
3) Add broccoli and turkey; stir until combine. Spoon mixture into 9 x 13-inch baking dish. Scatter tater tots over turkey mixture. Bake 45 minutes or until golden brown.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 480
Protein 27g
Carbohydrates 57g
Fiber 4g
Sugars 5g
Fat 16g
Cholesterol 40mg
Sodium 730mg
Saturated Fat 5g
https://www.jennieo.com/recipes/544-turkey-tater-tot-casserole

One of America’s Favorites – Hotdish

January 16, 2017 at 6:32 AM | Posted in One of America's Favorites | Leave a comment
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A tater tot hotdish

A tater tot hotdish

Hotdish is a variety of casserole which typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup. The dish originates from and is popular in the Upper Midwest region of the United States, particularly the states of Minnesota and North Dakota. Hotdish is cooked and served hot in a single baking dish and commonly appears at communal gatherings such as family reunions and church suppers.

 

 
The history of the hotdish goes back to when “budget-minded farm wives needed to feed their own families, as well as congregations in the basements of the first Minnesota churches.” According to Howard Mohr, author of How to Talk Minnesotan, “A traditional main course, hotdish is cooked and served hot in a single baking dish and commonly appears at family reunions and church suppers.” The most typical meat for many years has been ground beef, and cream of mushroom remains the favorite canned soup. In past years a pasta was the most frequently used starch, but tater tots and local wild rice have now become very popular as well.

Hotdishes are filling, convenient, and easy to make. They are well-suited for family reunions, funerals, church suppers, and potlucks where they may be paired with potato salad, coleslaw, Jello salads and desserts, and pan-baked desserts known as bars.

 
Typical ingredients in hotdish are potatoes or pasta, ground beef, green beans, and corn, with canned soup added as a binder, flavoring and sauce. Potatoes may be in the form of tater tots, hash browns, potato chips, or shoe string potatoes. The dish is usually seasoned lightly with salt and pepper, and it may be eaten with ketchup as a condiment. Another popular hotdish is the tuna hotdish, made with macaroni or egg noodles, canned tuna, peas, and mushroom soup. Also common is a dish known as goulash, though it bears no resemblance to the familiar Hungarian goulash. Minnesota goulash is usually made with ground beef, macaroni, canned tomatoes, and perhaps a can of creamed corn.

Cream of mushroom soup is so ubiquitous in hotdish that it is often referred to in such recipes as “Lutheran Binder,” referring to hotdish’s position as a staple of Lutheran church cookbooks. The soup is considered a defining ingredient by some commentators.

 
Hotdish frequently appears, along with other stereotypical Minnesotan dishes such as lutefisk, in the radio program

Tater Tot Hotdish from the Saint Paul, Minnesota, Winter Carnival

Tater Tot Hotdish from the Saint Paul, Minnesota, Winter Carnival

A Prairie Home Companion. Hotdish is also described in Howard Mohr’s book How to Talk Minnesotan. Hotdish is an integral element of the book Hotdish to Die For, a collection of six culinary mystery short stories in which the weapon of choice is hotdish

Minnesota public television station, KSMQ in Austin, Minnesota, has produced a 2012 documentary video entitled “Minnesota Hotdish.” providing a historical and humorous look at the popular church supper and family gathering staple.

Hotdish was also the main meal featured in the comedy-drama film “Manny & Lo”.

“Hot Dish” is also the name of an Anchorage-based blue grass band, hotdishbluegrass.com. Their band name was chosen with a nod to mid-western roots of three of the five band members.

 

Jennie – O Turkey Recipe of the Week – Italian Turkey Tots

July 22, 2016 at 4:52 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week – Italian Turkey Tots. Combine JENNIE-O® Lean Italian Seasoned Ground Turkey with Tater Tots, add in some Marinara Sauce and some Shredded Cheddar Cheese and you are set to enjoy this week’s recipe! Besides being Delicious it’s Healthy also, only 290 calories and 11 carbs per serving! Another Winner from the Jennie – O website! https://www.jennieo.com/

 

 

Italian Turkey TotsItalian Turkey Tots

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
8 ounces marinara sauce
2 ounces shredded Cheddar cheese
16 tater tots
DIRECTIONS

Heat oven to 425°F.
1) Cook ground turkey as specified on package. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Stir in marinara sauce.
2) In 8 x 8-inch baking dish, add turkey. Sprinkle with cheese. Arrange tater tots on top. Bake 20 to 30 minutes or until tater tots are brown.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories290
Protein24g
Carbohydrates11g
Fiber1g
Sugars6g
Fat16g
Cholesterol95mg
Sodium760mg
Saturated Fat6g

https://www.jennieo.com/recipes/991-italian-turkey-tots

One of America’s Favorites – Tater Tots

October 26, 2015 at 5:02 AM | Posted in One of America's Favorites | 4 Comments
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A plate of Tater Tots.

A plate of Tater Tots.

A tater tot is a side dish made from deep-fried, grated potatoes. They are widely recognized by their crispness, cylindrical shape, and small size. Tater Tots is a registered trademark of Ore-Ida (a division of the H. J. Heinz Company), which has become genericized.

 
The product was created in 1953 when Ore-Ida founders F. Nephi Grigg and Golden Grigg were trying to figure out what to do with leftover slivers of cut-up potatoes. They chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture. The product was first offered in stores in 1956.

Originally, the product was very inexpensive. According to advertising lectures at Iowa State University, people did not buy it at first because there was no perceived value. When the price was raised, people began buying it. Today, Americans consume approximately 70 million pounds of tater tots per year.

When the tater tot product was first produced, there was no name for them. The owners of Ore-Ida decided to hold a contest among the employees that would help determine the product name. Clora Lay Orton, then a young house mother, submitted the name “tater tots”. The name was a hit and she won the contest.

 

 

In the Midwest states, Tater Tot Hotdish is a very popular soup-based casserole consisting of tater tots, ground beef, and various vegetables.

In the Midwest states, Tater Tot Hotdish is a very popular soup-based casserole consisting of tater tots, ground beef, and various vegetables.

In the United States, tater tots are common at school-lunch counters and cafeterias. They are also sold in the frozen food sections of grocery stores. Some fast-food restaurants also offer them.

The supermarket chain Safeway Inc. sells a generic brand of tater tots known as “Tater Treats”. Sonic drive-in also features tater tots on their regular menu; available toppings include cheese and chili. Sonic also sells “Cheesy Tots”, coin-shaped tots that contain melted cheese and potatoes. Several restaurants in the Pacific Northwest offer a nacho version of tots (“totchos”), covered in nacho cheese sauce and toppings.

Some Mexican-style fast-food restaurants offer seasoned Tater Tots: Taco Time and Señor Frog’s call them “Mexi-Fries”, while Taco Bell used to sell them as “Mexi-Nuggets” and “Border Fries”. Taco Mayo in the Southwest offers round disc-shaped tater tots called “Potato Locos.” Taco John’s also has coin shaped tots called “Potato Olés”.

In some areas of the Northeast, however, they are often called “juliennes” or “potato puffs”. In the Midwest states, Tater Tot Hotdish is a very popular soup-based casserole consisting of tater tots, ground beef, and various vegetables. Tater Tots are extensively referenced in the film Napoleon Dynamite.

 
In Australia, they are known as “potato gems”, “potato royals” or “potato pom-poms” (also used in New Zealand). In the United Kingdom, Ross Frozen Foods once produced “oven crunchies” which are no longer available, but are still produced and sold under the name “potato crunchies” by supermarket chain Morrisons. In Canada, McCain Foods Limited calls its line “Tasti Taters”. Cascadian Farm calls its line “Spud Puppies”.

 
Here’s a recipe for Tater Tots that my Mom uses.

 

Homemade Potater Tots

Ingredients
2 russet potatoes
1/4 cup chopped fresh chives (optional)
2 teaspoons salt
1 teaspoon white pepper
vegetable oil for frying
Directions
1 -Place the potatoes in a saucepan of water to cover, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, and peel the cooked potatoes while still hot.
2 – Line a baking sheet with parchment paper and set aside.
3 – Shred the potatoes with a box grater, and place the shredded potatoes in a bowl. Lightly mix in the chives, salt, and white pepper. Spoon the potato mixture into a piping bag with a 1/2-inch round tip.
4 – Pipe the potato mixture onto the parchment paper in a long, 1/2-inch wide rope. Place the baking sheet into the refrigerator until the potato mixture has cooled and set, about 1 hour. Cut the potato strip into 1-inch lengths.
5 – Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, deep-fry the potato pieces until crisp and golden brown.

 

http://allrecipes.com/recipe/199922/homemade-potater-tots/

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