Category: Potato

Newfi Fish Cakes

This is an awesome and amazing meal, you need to try it!

Ingredients

Mashed Potatoes

5 Russet Potatoes
3 Spoons Of Butter
Milk As Needed
Quarter Block Of Cheese Grated.

Phase 1 Fish

Some butter and oil

Some ocean fish, unsalted.

Phase 2 Mashed Potatoes

Take your potatoes and put them in a pot and boil them until they are soft, and mash them add a bit of milk until they are nice and soft, just eye it the best you can, add a bit of black pepper, and some margarine, or butter, and then add your cheese and mix it up really good and let it cool fully.

Phase 3 Fish

Ocean Fish
1 TBS Ground Garlic
1 TBS Ground Ginger
A Few Squirts Of Lemon Juice
A Few Squirts Of Lime Juice

Take your fish and cut it down very small, all you want here is pepper.

Once the butter is ready put the the fish in the pan.

Put some butter, and oil into your pan and let it melt down a bit, then put your fish in, pepper it, put your garlic and ginger in.

Spray some lemon and lime juice,

Once cooked drain the liquids out and let the fish rest until its cold.

The Sauce

A Stick Of Butter
Milk
A Bit Of Oil
1 TBS Of Garlic
1 TBS Of Garlic Powder
1 TBS Of Thyme
1 TBS Of Dill
1 TBS Of Ground Mustard
1 TBS Of Basil

In a pan put some milk butter and oil into a pan, add some garlic and through everything you add keep on mixing things in, add some onion powder and the rest of your spices.

Once it is boiling take it off the heat and add it to your potatoes.

Baking The Cake

Pre Heat Your Air Fryer to 400.

Combine everything and mix it up really good.

Once It Is Pre Heated, Put some oil on a plate, so you can brush it, and brush the bottom of the air fryers pan.

Take your hand and make your pattys and put them into the air fryer pan and make sure to coat each side with oil, and then cook 10 minutes per side, you may have to do it for another 10 minutes until they are done.

Serve with some baked beans, and maybe some sour cream and tarter sauce and your good!

Stuffed Chicken Meal

This is my meal of meals, my magnus opus my signature dish, and I can’t believe it took me this long to get this on video, and on this site, well I hope you enjoy it!

Baked Potato

3 Potatoes
Oil
Black Ground Pepper
Salt – LoSalt or NoSalt

Take and cut your potatoes with holes through out and then cover with oil and salt and pepper, and put in an air fryer for 45 minutes at 400f, turning every 15 minutes.

Serve with some butter.

Gravy

2 Cans Of Cream Of Mushroom Soup
1 Container Of Mushroom Broth
1 Cup Of Diced Up Mushrooms
White Pepper

In a pot, add the soup, broth and diced up mushrooms and lots of white pepper, no salt please, there is enough sodium in the broth.

Filling

2 Cups Of Chopped Spinch
1 Half Cup Cream Cheese
3/4 Shredded Cheese
1 TBS Mayo
2 TBS Garlic
2 TBS Tajin

Into the bowl, add the mix in and stir it up really well, make sure that is all incorporated and mixed.

Chicken

Ground Black Pepper
1 TBS Maple Bacon
1 TBS Paprika
1 TBS Garlic Powder
1 TBS Onion Powder

Cut each breast about 75% in the center, and very important to not go all the way through.

Now use the filling and fill each breast, and then use tooth picks to seal them up, but remember they are there in the end you will need to remove them.

Open a breast and fill it, be careful not to over fill but put enough in and then use tooth picks to help seal them.

This is an absolutely amazing dish,

Season each side of them and then put them in an oiled cast iron pan, or any pan that can be put into the oven, if you don’t own a cast iron that is fine, just make sure that you have another baking try that works for the next step.

But you want to cook each side on 4 minutes, just enough to get your chicken browned and then into a pre heated 425f oven and bake for 10-15 minutes.

To serve we are going to take a baked potato and place it on a plate, cutting it with some butter, then serve with some veggies, we are going to use cream corn, and then put a breast on the plate, and top with your mushroom gravy.

Loaded Scrambled Eggs

This is a copy cat video from a famous Canadian Coffee chain, Tim Hortons, and let me tell you brother its amazing and I hope you like it.

Phase 1. Ingredients

Chipolte Creama
Potatoes (You can buy tatters if you want)
Salt
Pepper
6 Eggs
Pork Belly
Green Onion (Chopped Finely)
Cheese (Grated)
Your Favorite BBQ Sauce

Phase 2. Directions

First off make your potatoes, chop them to a small bite size, and cook them in the air fryer with nothing but pepper.

Take your pork belly and slice it thinly, and in small bite size, and fry them up until they are done.

In a bowl take your eggs crack them add some salt and lo-salt, or no-salt and mix them well, and then fry them up scrambeled egg style.

When your done, take your taters, or chopped potatoes, put them in a bowl, then put in a few pieces of pork belly, and then your eggs, spread over some cheese, and then pour some chipolte creama over it, finally some green onion and your good to go!

There was no special spice in this, you can use bacon instead of pork belly, but pork belly isn’t cured, and has less fat, and if you want to make your own chipolte creama sauce simple in a bowl put a container of chipolte with adobe sauce with some mayonase and mix.

We hope you enjoyed this, we really did!

Halifax Sea Food Chowder

This is a great and tasty chowder, hearty and filling, this is a cultural thing for Atlantic Canadians, and we are proud of this, and honestly, I absolutely love this,.. a lot.

Phase 1. Ingredients

2 Large Onions
2 Large Carrots
3 Celery Stalks
4 Medium Size Russet Potatoes
2 Bay Leafs
2 TBS Of Flour
1 TBS Oil
2 TBS Butter
2 Containers Of Chicken Stalk
2 Cups Of Chopped Up Sea Food
1 Can Of Creamed Corn
1 Litter Of Half and Half Cream
6 Strips Of Bacon
Black Pepper To Taste

Phase 2. Get To Da Chowda

Start by chopping up your onions, carrots and celery and potatoes very finely, you want these to be very fine as it is a chowder and you need to be able to fit it on a spoon.

Then on a frying pan cook up your bacon, do not over cook it until crisp you want it to be soft, when done take it out of the pan, and pat it down with paper towel and slice it up small.

In a large bowl take 2 TBS of butter and a few drops of extra virgin olive oil (so the butter doesn’t burn.) then add your potatoes, and some black pepper to taste, add your carrots, add in 2 containers of stock, add in your onions, and you want to keep mixing as you add, add some ground black pepper for taste, and a bit of lo-salt and keep stirring.

Now add your flour and automatically start mixing it this makes it thick.

After 10 minutes of simmering you want to add in 2 bay leafs.

For your sea food mix, you can use anything you can get easily and local, no need to go crazy, I’d recommend at least 4 different types of sea food.

Now add your creamed corn, and your celery, add in your bacon and continue to mix and then add in the rest of your sea food, including your scallops and let this cook for about 10 minutes.

You can continue to add your black pepper to season it, and you want to taste to make sure you have it seasoned any way you want.

When your done this process take a few minutes and fish the bay leafs out, and when your ready to serve simple put it into a bowl and then add a little half and half cream, (You can replace this with milk, or heavy cream) stir that in and your good to go!

We hope you like this, we love it a lot, and this is one of the most important dishes we have!

Scalloped Potatoes

This is an incredible dish, it tastes great and so easy to make and honestly one of the best dishes ever!

Ingredients

4 Cups Potatoes
1 White Onion
Salt To Taste
3 Cups of Cheese
3 TBS of Flour
3 Cups of Milk
1 TSP Garlic
1 TSP Black Pepper
1 Block Of Un Salted Butter
1 Cup Of Additional Cheese

Phase 1 Prep Work

Chop potatoes into thin slices
Chop onions into thin slices
Grate your cheese
Greese pan

Phase 2 Cheese Sauce

Put some olive oil on the bottom of your pot, cut up your butter a bit so that it melts quicker, add in your flour and garlic mix it up so its incorporated and not lump, then add your milk, when your milk starts boiling then start adding your cheese a little at a time, until its all melted and mixed in your sauce, you absolutely need to keep stiring at all times.

At this time pre heat your oven for 350 degrees.

Phase 3 Layering Time

On the bottom of the pan start to layer with potatoes, and then onions, and then pour some cheese sauce, and then repeat until your at the top of your pan with the top being your cheese sauce.

Now sprinkle rest of your cheese from the 1 cup that you had set aside and when the oven is done pre heating if it hasn’t slide your pan onto a baking tray (Incase something melts over.) and bake for 1 hour.

After the hour is up let it sit for 20 to 30 minutes, then your ready to serve!

Honestly one of my favorite dishes of all times, I absolutely love this!

Corned Beef

Corned Beef is a crazy good and tasty British dish that is awesome, unfortunately in North America we normally get this via a can, and it sucks, full of salt and just lacks taste, but making this homemade is so much better!

Ingredients 1

Some beef, we are using a roast
A lot of Salt (try to use NoSalt)
2 TBS Coconut Sugar
1 TBS Peppercorns
1 TBS Dill
2 TBS Cardimon
1 TBS Mustard Seed
1 TBS Garlic Powder

Ingredients 2

5 Star Anase Pods
Black Pepper Corns, grind this up make sure you grab a lot.
2 TBS Ground Mustard
1 TBS Mustard Seed
1 TBS Crushed Chili Flakes
2 Containers of Beef Broth
Chopped Carrots
Chopped Potatoes
Chopped Cabbage

Phase 1 10 Day Bath

Your beef is going to have to go into the fridge to bath for 10 days.

Put your beef into a container.

In a mixing bowl mix your salt and coconut sugar with some water stir well, then add your pepper corns and dill and cardimon, mustard seed and garlic powder, stir this up really well.

Spoon the mixture into the container with your beef, and stick this into your fridge and let this sit for 10 days.

Phase 2 After 10 days.

In a small frying pan mix some oil and add your star anasee pods some black pepper corns, you do want a lot, Put in your ground mustard, your mustard seed, and crushed chilli flakes, and toast this on the oven for about 5 minutes or until you consider it toasted.

Phase 3 The Slow Cooker

Put your corned beef into the slow cooker, put your beef broth in. now add your toasted spice mix, and then your cabbage and carrots and potatoes, and set your slow cooker on low and let this cook for 9 hours.

Phase 4 The Beef

After 9 hours is done take the beef out, slice it how you want it, and your veggies and your ready to serve!

Tater Tot Casserole

The Tater Tot Casserole is an amazing dish, easy to make, and quite filling, and can be a great way to start your day! The only difference is we are using potatoes instead of tater tots as tater tots are loaded with sodium.

Phase 1. The Ingredients.

7 Medium potatoes
2 Pieces of pork cubed up
BBQ sauce
Apple cider vinegar
Black pepper
A block of cheddar cheese
1 Can of chickpeas
1 Bunch of fresh spinach
1 Can of crushed tomatos
2 Medium onions
1 Red sweet pepper
Dill spice
1 Can of sweet corn
1 Pack of mushrooms
Tajin

Phase 1 – Potato Bath

Cube up the potatos, and soak them in water for 30 minutes, after that rinse them and let them dry.

Phase 2 – Wheres the Beef?

Well there is no beef, its pork, we are using a piece of tender loin, and pork chop, we cut them, and fried them with black pepper apple cider vinegar and some BBQ sauce, let this cool after they are done cooking.

Phase 3 – The Prep

Chop up the spinach, the onions and pepper, and shred the cheese up.

Phase 4 – Making the Casserole

Greese a cassarole dish, and line the bottom with your potatos, they don’t need to be absolutely dry, but should mostly be dry, put some black pepper and dill spice over it, you don’t want to over spice this here.

Put your meat mixture over it, and then sprinkle half of your cheese on top of that.

Now spread your veggie mix and add some tajin and then the rest of your cheese.

Phase 5 – Cooking

Preheat your ovenn to 350 degrees, and bake for 45 minutes.

After that take it out and let it set for 10 minutes!

We hope you enjoyed this, are you going to try it? We are happy we heard about this one, its going to be so delicious and so easy to make again!

Butter Chicken Poutine

Phase 1 Ingredients and Prep

6 Chicken breasts – Chopped up into cubes
1 Lemon
Garlic paste
Ginger paste
Chili powder
Onion powder
Fennel seeds
Red pepper flakes
Lo Salt
Black pepper
Extra virgin olive oil
Plain Greek Yogurt
Turmeric
Garam masala
French Fries
Chopped up onions from 1 onion
2 can of diced tomatos
Half a block of butter
Rice vinegar
Honey
Minced up cashews
A block of shredded cheese

Phase 2 Marination 1

Cube up chicken breasts add a few squirts of lemon juice from a lemon add 2 spoons of garlic and ginger paste, add chili powder, onion powder, fennel seeds, red pepper flakes, and some lo salt, black pepper and mix it all up cover this up in the fridge for 20 minutes.

Phase 3 Marination 2

After 20 minutes take it out of the fridge, add a few drizzles of extra virgin olive oil, and 4 good spoonful’s of plain Greek yogurt add some turmeric garam masala, mix it up really well. Put this back in the fridge for at least 20 minutes, you can leave this sit for a few hours and would work better.

Phase 4 Cooking Time

Take a baking tray with parchment paper and set the chicken out of the marinade and on the tray and bake in a pre heated oven for 350 degrees, for 20 minutes, make sure it is fully cooked, you may need to let it cook a bit longer.

Once that is done, in a wok with a bit of extra virgin olive oil, add some diced up onions. add 2 cans of diced tomatoes add a few blocks of butter, add some rice vinegar add a generous amount of honey, keep mixing until the butter melts, add some garam masala, add some chili powder.

Start making your french fries how ever you want to.

Back to the gravey, add some garlic paste, add some tumeric, add some lo salt, add some cachews, simmer this until everything is soft, then pour it into a blender and blend it until its done.

Now its time to serve, put some French fries into a bowl, add your gravy, and add some cheese and serve!

We hope you enjoy this, we really love this, it tastes so amazing and so tasty, yes it takes a bit to do, but still tastes great and is worth the effort.

Egg Potato Salad

One of my favorite snacks or sides in the world is the Egg Potato salad, its tasty, easy to make, and we usually have everything needed to make it, you can make this a million different ways, none is wrong, and we can make this to your preference, and if your name is Quo-Fan you can even add some hot chili peppers in it, nothing stopping you.

Phase 1 Cooking and prepping

First off we are going to take 5 large russet potatoes and chop them up into small chunks, skin on, and your going to ask why would you leave the skin on, well, thats simple the reason is because the skin is rich in iron, and can help a lot of people, so lets leave the skin on.

We are going to boil these potatoes for 12 minutes, or until they are soft, everyone’s stove is different so the results are going to vary, so keep an eye on them.

Chop up 1 large white onion, if you want to be brave you can use more.

Hard boil 6 eggs, these usually take 12 minutes for us.

Take a can of pineapple and drain the liquid (In a cup for you to drink the juice is the best).

Phase 2 More prep

After the potatoes and eggs are done, let them cool for a while, they need to be cool, not hot or warm.

Once cool, add the potatoes to a large bowl.

Deshell the eggs, and chop them up into pieces and add them to the bowl.

Add the pineapple.

Add the onions.

Add lots of black pepper.

Add half a cup of white vinegar.

and add lots of mayo, (Miracle whip should be your last resort.) make sure you have enough so that it has a rich full consistency, it should have a lot of mayo.

Store this in a fridge covered for a bit and let it go cold.

This honestly is one of my favorite things to eat, and you can actually classify this as a vegan dish if you want, I love it a lot and tastes great, we hope you enjoy!