Flavorful Curry Mashed Potatoes

Flavorful Curry Mashed Potatoes

Mashed potatoes! A side dish that doesn’t often grace my dinner table, but when it does I like to do it big! Fortunately for me, mashed potatoes are one of those side dishes that can be made in a multitude of ways, and lend themselves well to a variety of seasonings or mix-in.

This particular recipes elevates a simple mashed potato recipe, by utilizing a Trinidadian Curry Spice Blend I found at a local black-owned spice store called The Spice Rack . This spice gave this dish a powerful pack of flavor, and also adding a twinge of heat to each bite. It also gave it an appealing yellow color, that had my dinner guest salivating at first sight.

Although I purchased a premix blend (which I highly recommend and is included in this recipe). I spoke to a few of my West Indian friends (some of which are from Trinidad), and they gave me some insight on what makes the perfect spice blend for this type of dish. They informed me that when it comes to a traditional Trinidadian curry, two of the main ingredients are often cumin and coriander. The bright yellow coloring comes from tumeric (the more yellow the tumeric powder the better). Although there are different variations on this blend, a few also recommended cinnamon, cloves and cayenne pepper for a little bit of heat.

As a special note I added about two tablespoons of coconut milk to give a hint of the coconut flavor. I also cooked my potatoes in Chicken Broth with some water, for additional flavoring.

I hope you enjoy!

Curry Mashed Potatoes Recipe

Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 minutes

Ingredients

  • 6 -7 Yukon Gold Potatoes (Peeled and Halved)

  • 4 Cups of Chicken of Chicken Broth

  • 1 Stick Salted Butter

  • 3/4 Cup Evaporated Milk

  • 2 Tablespoons Coconut Milk

  • 1 1/2 Tablespoons Spice Rack, Trinidadian Curry Spice (or any Curry Powder you can find that you like)

  • 2 Teaspoons of Salt

  • Salt and Pepper to Taste

Instructions

  1. Fill a large pot with Chicken Broth and add potatoes. You may add water or additional chicken broth to ensure the potatoes are completely covered with water.

  2. Boil potatoes on medium heat until tender. Approximately 15-20 minutes. (Use a fork to test tenderness)

  3. Drain potatoes, and place in a large bowl. Add butter, evaporated milk, coconut milk and Trinidadian Curry Spice, and salt to bowl.

  4. Using a potato masher or standing mixer, mix ingredients together until thoroughly blended.

  5. Once done you may add additional salt or pepper to taste.

Flavorful Curry Mashed Potatoes Pin

Dry Rub Chicken Pasta featuring SweeetHeat All Purpose Rub

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Proper and quality seasoning is the cornerstone to any stovetop recipe. So when I come across one that is a cut above the rest, my interest is immediately piqued. That was the case with SweeetHeat All Purpose Rub.

I was introduced to the owner of this fantastic product, Demond Mullen, via Facebook. A caterer, chef and creator of Sweeetheat brand, his passion and heartfelt belief in his product was resounding. He emphasized their versatility and how they were more than just spices, rubs and BBQ sauces, instead he presents them as an essential condiment to any kitchen dish. From using his BBQ sauces as a base on pizzas to giving his deviled eggs a savory pinch with his seafood spice, Demond was able to provide color to what differentiates his brand.

Allowing me to put his confidence to the test, he sent me his suite of sauces and rubs which included bottles of his Spicy Homey Honey, Sweeet St. Louis and Kansas City Classic BBQ sauces as well as his Savory Seafood Spice, Southern BBQ Blend and All Purpose Rub. The sauces and spices have become a quick go to for a number of dishes in my household, which have include using the Sweeet St. Louis sauce as a dressing for pasta salad, and seasoning my roasted vegetables with the Southern BBQ blend. Of all the SweeetHeat offerings, which will now be a mainstay in my kitchen, my go-to has been the All Purpose Rub.

 SweeetHeat’s All Purpose Rub includes a blend of sugar, Spanish paprika, sea salt, oregano and bells seasoning. Its hint of sweetness is what makes it extra special, and  Ihave found it pairs well with any meat, especially well ribs, steak and of course, chicken! Although I have made several dishes with this rub, one of my favorites was a one-pot chicken pasta made with a parmesan creme sauce.

As a child my mother would always add a little sugar to our pasta sauces, and as an adult, pasta just doesn’t seem right to me without a little sweetness. Using the SweeetHeat All Purpose Rub to season the chicken for this pasta took me back to my childhood, while getting to use these wonderful product in an unconventional way. Gathering a little inspiration from my good friend Quin, who made an awesome Cajun Chicken Pasta on her blog Butter Be Ready, certainly helped to bring this recipe to life!

Check out my recipe for Dry Rub Chicken Pasta below, and grab some SweeetHeat to upgrade your dishes!

Dry-Rub Chicken Pasta with SweeetHeat All Purpose Rub

Ingredients

  • 2 Large Boneless Skinless Chicken Breasts (Cubed)

  • 2 Tablespoons SweeetHeat All Purpose Rub

  • 1 Tblspoon Extra Virgin Olive Oil

  • 1 Tblspoon Minced Garlic

  • 2 Servings or 1/2 Box of Penne or Cavatappi Pasta (or any pasta of your choosing)

  • 1 Red and Green Bell Pepper

  • 1 Cup Heavy Whipping Cream

  • 1 Cup Parmesan Cheese

  • 1 Teaspoon Crushed Red pepper

Instruction

  1. Cut the chicken breast into cubes, and season with SweeetHeat All Purpose Rub. Place in the refrigerator to marinade for up to 1 hour.

  2. In a cast iron skillet on high heat, heat the olive oil, add in red and green peppers and cook until they begin to soften (approximately 5 minutes).

  3. Reduce the heat to medium, and add marinated chicken and garlic to skillet and cook until it is brown.

  4. While the chicken is cooking prepare the pasta  (use package instructions) and parmesan sauce (use the package instructions).

  5. To prepare the parmesan sauce, pour heavy whipping cream into a medium sized saucepan and heat on medium heat until it come to a boil. Using a whisk, stir in the parmesan cheese and crushed red pepper until it thickens.

  6. Drain and place cooked pasta into the skillet.  Pour the parmesan cheese sauce overtop of all the pasta, cooked chicken and peppers. Mix together with a wooden spoon until all ingredients are well coated.

  7. Serve in a bowl topped with additional parmesan cheese.

Happy eating!

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Home-Cooked: Salsa Chicken

Just a few years ago, I was a graduate student on a tight budget. During this time, I lived with my close friend, Gillian.  Our apartment (cleverly named The "G" Spot) was full of laughter, lip sync duets and cooking lessons. A low-cost and tasty dish that was often served in our home was Salsa Chicken. The recipe was simple, involving baked chicken breast tossed in taco seasoning and topped with jarred salsa.

Flash forward five years and I am a working professional with a few extra dollars in my pocket. In tribute to Gillsy, and our time living together, I decided it was time to upgrade this nostalgic dish using fresh ingredients for salsa, my own special mix of seasonings (versus a pre-mixed packet) and pan-seared chicken thighs. I must admit that the newer version proved to be much more flavorful!

My new and improved Salsa Chicken recipe can be found below:

Salsa Chicken Recipe

Prep Time: 10 Minutes (Salsa)  / 5 minutes (Chicken) |  Cook Time: 35 Minutes  (Chicken) | Total Time: 50 minutes

INGREDIENTS

For the Salsa

  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 3 Tomatoes
  • 2 Cloves of Garlic
  • 1 Small White Onion
  • 1/2 Cup White Vinegar
  • 1 Tablespoon Lime Juice
  • Chili Powder, Cumin and Salt (to taste)

For the Chicken

  • 4 Bone-In Chicken Thighs
  • 2 Teaspoons Smoked Paprika
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1/8 Teaspoon Ginger
  • 1 Tablespoon Olive Oil

Instructions for Salsa

1. Dice peppers, tomatoes, garlic and white onion and combine in a large bowl.

2. Add white vinegar and  lime juice. Mix well with chopped vegetables.

3. Sprinkle chili powder, cumin and salt until you reach your desired flavor.

4.  Cover with plastic wrap and set to the side while you prepare the chicken breast.

Instructions for Chicken

1. Preheat Oven to 450 Degrees.

2. Place chicken thighs into a 1 gallon plastic bag, and add all seasonings. Secure the bag and shake well to ensure all pieces are evenly coated.

3. Heat olive oil in a cast-iron skillet over high heat until hot. 

4. Place seasoned chicken into skillet skin side down and cook for two minutes before reducing to medium-high heat. Continue cooking for another 10 - 12 minutes (rearranging chicken occasionally to distribute heat) until the skin is golden brown.

5. Transfer chicken to oven (still in cast-iron skillet) and cook for another five minutes. 

6. After five minutes, flip the chicken over and cook for another 10 minutes or until the chicken is fully cooked. 

7. Once done remove chicken from the oven and let cool for five minutes.

8. While the chicken cools,  top chicken with a generous helping of fresh salsa. 

This dish is great when paired with yellow rice or sautéed spinach!  Happy eating!