Kicked-up Potato Salad

Potato salad seems to be in every family’s list of the things Mom made better than everyone. If you have a great recipe, it will be easy to modify it by adding The Original spice blend to your mayonnaise. If you want to try something new and pretty simple, this is a recipe that works well as a side on those nights when grilling hamburgers is what your crowd wants. Make it in the morning and as it sits in the refrigerator, the flavors will bloom together.

Ingredients:

4 very large potatoes

½ cup thinly sliced celery

¼ cup finely chopped red onion

½ cup thinly sliced dill pickle spears

1 cup of mayonnaise or Greek yogurt

1 tablespoon dill pickle juice

1 ½ teaspoons of The Original spice blend

Salt and pepper to taste, if desired

Optional:

2 hard boiled eggs, sliced

1 tablespoon chopped parsley

Instructions:

Cut potatoes into quarters and boil till just cooked - potatoes need to stay firm. It’s ok to leave the skin on if you prefer.  Remove from the stove, drain water and allow to slowly cool at room temperature. (This keeps them firm for slicing.) Dice cooled potatoes and place them into a large bowl.

Add celery, onion, and pickles to potatoes.

In a small bowl, combine mayonnaise (or Greek yogurt), pickle juice, The Original and salt and pepper if desired.  Add to the potato mixture and stir gently until everything is covered.

Cover and refrigerate. Can make up to a day ahead. To serve, arrange sliced eggs on top and sprinkle with parsley if desired.

Curry Harissa Coconut Chicken

Our curry harissa coconut chicken recipe blends the Rojo spice blend with curry powder, coconut milk, chicken, and vegetables for a simple, warm, and flavorful dinner. Here’s the recipe:

Ingredients:

1 tablespoon cooking oil (we used avocado oil)

1 medium onion, diced (about 1.5 cups)

2 carrots, diced (about 1.5 cups)

1 tablespoon tomato paste

2 teaspoons The Rojo harissa spice blend

2 teaspoons curry powder

1 cup chicken stock

1 can coconut milk (13.66 ounces, we used unsweetened)

1 can diced tomatoes (14.5 ounces)

3 cups cooked chicken, diced or shredded

2 teaspoons arrowroot powder

2 tablespoons water or chicken stock

1 big handful of fresh baby spinach leaves

Salt and pepper to taste

Instructions:

In a large skillet, heat oil to medium heat. Add onion and carrots and sauté until onion is just translucent, about 5 minutes.

Add tomato paste, The Rojo harissa spice blend, and the curry powder to the vegetables. Stir to combine, warming the spices.

Add chicken stock, coconut milk, and diced tomatoes. Bring mixture to a steady simmer, then reduce heat. Simmer for about 15 minutes.

Add chicken. Stir to combine then simmer for 5 to 10 minutes.

While chicken is simmering, combine arrowroot and water or chicken stock. Stir to create a slurry then add to pan. Stir to Combine. Sauce should thicken slightly. If it gets too thick add a small amount of water or chicken stock until you get your desired consistency.

Add spinach. Stir to combine.

Serve with white or brown rice. Top with cilantro leaves for a boost of fresh flavor. In addition to the vegetables included in this recipes, thinly sliced red bell pepper could also be added. Enjoy!