Mashed Potato Cakes

Mashed Potato Cakes 

These mashed potato cakes are oven baked rather than pan fried making them a healthier alternative. These mashed potato cakes are crispy on the outside and melting on the inside with the addition of pancetta adding a flavour burst sure to please. 

2 lbs potatoes, peeled & cut in 2” pieces 

2 eggs 

2 tbsp onion, finely chopped

1 cup pancetta, diced 

3 tbsp butter 

2 tbsp milk 

2 tbsp chives, chopped

5 tbsp breadcrumbs or panko

Salt to taste 

Freshly ground black pepper 

Parmesan cheese (optional)

Add potatoes to a large pot of salted cold water, bring to a boil and cook approximately 15 - 20 minutes or until potatoes are fork tender, drain.  Add 1 tbsp butter, milk & pepper and mash until creamy. 

Heat 1 tbsp of butter in a small sautee pan over medium heat. Add onions and cook gently until translucent. 

In a large mixing bowl combine potatoes, eggs, pancetta onions, butter and chives. Season with salt and pepper to taste.  Adjust the texture with additional milk if necessary.  

Preheat oven to 400 degrees and line a baking sheet with parchment paper or baking mat.

On the baking sheet, using a ring mold, sprinkle a layer of baking crumbs, add potato mixture to about 1 1/2 inches thick. Press down lightly with a spatula or glass jar and finish with another sprinkle of breadcrumbs. Remove the ring mold and repeat the process using the remaining potato mixture.  

Bake in the oven for 10 minutes or until golden. Top with a sprinkle of Parmesan cheese and serve. 

Notes:

* For fluffier mashed potatoes, choose Russets or Yukon gold potatoes, they are perfect for mashed potatoes. 

* This recipe is perfect for using leftover mashed potatoes.  If you don’t have quite enough, you can either cook a few more or reduce the added ingredients to compensate.  

* You can keep the leftover mashed potatoes cakes in the fridge for up to 2 days or store in the freezer for up to 3 months. Thaw them on the counter and reheat in the oven. 

Creamy Caesar Salad

Creamy Caesar Salad 

A thick creamy Caesar dressing, with a string garlic flavour. Makes an excellent Caesar Salad 

Caesar Dressing 

4 garlic cloves, minced 

1 large egg

1 tsp Worcestershire sauce 

1 tbsp lemon juice 

2 tsp anchovy paste 

Freshly ground black pepper 

1 cup cooking oil 

Salad

1 large head Romaine lettuce 

2 cups Croutons 

8 bacon slices, cooked & crumbled 

1/2 cup Parmesan cheese, grated 

Caesar Dressing 

Place first 6 ingredients into a blender. Blend until smooth. With blender running add cooking oil in a slow drizzle. Chill approximately 2 hours.  

Tear or slice lettuce into bite size pieces and add to salad bowl. Add dressing and toss to coat. Sprinkle with cheese and bacon. Top with croutons and serve.  

Serves 6 

Whipped Ricotta

 Whipped Ricotta 

Whipping ricotta transforms it into a luscious ingredient that is extremely versatile. The savory version can be used in salads, crostini and pasta while the sweet version is perfect on baked goods on fresh fruit.  

1 cup whole milk ricotta 

1 tbsp olive oil 

1 tsp freshly squeezed lemon juice 

1/4 tsp lemon zest 

1/4 tsp kosher salt 

1/2 tsp sugar (optional) 

Combine the ricotta, olive oil, lemon juice, lemon zest, salt& sugar if using in a food processor or blender 

Blend for 2 minutes or until silky smooth, pausing to scrape down the sides once or twice with a spatula. 

Use right away or store in the refrigerator until needed. 

To fix gritty or grainy ricotta, put in a blender, add a bit of oil and whip for 1 - 2 minutes. 

Parmesan Crusted Potatoes

 Parmesan Crusted Potatoes

Parmesan crusted potatoes are a delicious side dish or an appetizer encompassing the savory flavour of Parmesan cheese with the crispy texture of roasted potatoes. Easy to make and bursting with flavour. 

15 baby potatoes

1/3 cup Parmesan cheese, grated 

4 tbsp butter 

1/4 tsp black pepper

1/2 tsp salt 

1/2 tsp oregano

1/2 tsp red pepper flakes 

2 cloves garlic, minced

Preheat oven to 400 degrees. 

Wash potatoes thoroughly and pat dry. Bring the potatoes to boil in a pot of salted water and cook for approximately 10 minutes until potatoes are semi cooked. 

In a baking dish combine the melted butter, grated Parmesan cheese, minced garlic, parsley, salt, pepper, oregano and red pepper flakes. Mix well until a paste is formed, then evenly spread over the bottom of the pan. 

Allow the potatoes to cool for 5 - 10 minutes then slice in half lengthwise.  Place the potatoes cut side down in the baking dish, then brush with melted butter and sprinkle with additional Parmesan cheese.  

Bake for 25-30 minutes or until the potatoes are crisp and golden brown on the bottom. 

Notes 

I prefer fingerling or red potatoes for this recipe but feel free to use your preferred potato. 

Homemade Crostini

 Homemade Crostini

This easy homemade crostini recipe requires only 3 ingredients and takes only 15 minutes to make. Perfect vessel for you favourite dip, salsa or appetizer. 

French baguette 

3-4 tbsp olive oil

Kosher salt 

Preheat your oven to 400 degrees.  Prepare 1 large or 2 small baking sheets by lining with parchment paper or silpat baking mat. 

Slice your baguette into about 1/2” thick slices and place on prepared baking sheets. Brush both sides of each piece with olive oil. 

Bake for 8 - 10 minutes until golden brown and crispy.  It is not necessary to flip the crostini while baking, both side will be crisp.  Remove from oven and sprinkle with kosher salt. 

Serve with your favourite appetizer. 

Notes:  

Use garlic infused olive oil instead to create a flavour variation. 

Add additional spices for an added flavour.

Use whole wheat, cheddar & onion or any other baguette type instead. 

Similar to homemade croutons, you can use stale bread. 

Grill your crostini for a couple of minutes on each side instead of baking in the oven. 

Air Fryer Mini Wontons

 Air Fryer Mini Wontons

Lightly brown, crispy mini wontons are juicy on the inside and are tasty on their own in a dipping sauce or added to your favourite noodle or rice bowl. You can use any brand or flavour of mini wontons with these guidelines.

Frozen mini wontons 

Preheat the air fryer for 3 minutes at 375 degrees. 

Lightly spray the air fryer basket with oil, and add frozen mini wontons ensuring you are not overcrowding the basket.  I cooked 18 in my air fryer at a time.  Quantities will vary depending on your air fryer.  You will need to cook in batches based on the number of wontons you need. 

Cook for 10 minutes, or until they are golden brown and crispy, flipping the wontons halfway through to ensure even cooking.  If cooking larger wontons, adjust the cooking times as needed.  

Once they are done cooking, transfer to a serving dish and enjoy. 

Garlic Roasted Carrots

 Garlic Roasted Carrots 

2 lbs carrots, peeled 

4 tbsp butter

4 cloves garlic, minced 

1 tsp Italian seasoning

1/4 tsp salt, or to taste 

1/4 tsp fresh ground black pepper 

1/4 cup fresh parsley, chopped

1/3 cup Parmesan cheese, grated (optional)

Preheat oven to 425 degrees 

Grease a rimmed baking sheet with cooking spread or line with foil and set aside 

Prepare the carrots by slicing into 3” pieces or slicing into carrot sticks on a mandolin. Place in a large mixing bowl and set aside. 

Melt the butter in the microwave in a small bowl. Add the minced garlic, Italian seasoning, salt and pepper to the melted butter and mix until well combined. 

Pour the butter mixture over the prepared carrots and toss to coat.  If using Parmesan cheese, add to the bowl and toss until well combined. 

Transfer the carrots to the prepared baking sheet and arrange in a single layer. 

Bake the carrots for up to 20 - 25 minutes or until tender, mixing them halfway through. Roasting time will vary depending on the size of the prepared carrots. 

Remove the carrots from the oven, taste for seasoning and adjust if necessary. Sprinkle the roasted carrots with parsley and serve.