Meal No. 4157: Poppy Seed Chicken

Dateline: Sun 19 July. A small gathering of a mixed bunch from the regular crew was here so we could watch the recent film phenomenon, Obsession. That called for an earlier dinnertime and a doable menu, but I still wanted it to be a decent one. A Sunday night comfort casserole sounded perfect, and that meant dropping a seasoned whole chicken into the Instant Pot and whipping up the mushroom and onion filling on the cooktop. It all comes together in the baking dish with a Ritz cracker buttery crumb topping. When it’s dished up on the plates, the guests are advised, to their happy delight, that they shall dig into poppy seed chicken. And some roasted herbed whole green beans, too.

After the movie, I had some dessert to put together, with most of the prep having been done in advance: chocolate frosty-style shakes. Cold, creamy, chocolatey, and brain-freeze-inducing: we found the cupsful to be an entirely suitable way to close out the night.

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"Poppy Seed Chicken Casserole," by Ashley Moore in Cook's Country, February/March 2015, p. 20.

Guidance from "How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena Strain from noshtastic.com (formerly glutenfreepressurecooker.com). [Printed 08 January 2018 / Updated Online 21 January 2023]

"Rotisserie Chicken Seasoning," by Judith Hannemann, The Midnight Baker. [Published 22 March 2017]

"Homemade Chocolate Frosty," from Tieghan Girard of Half-Baked Harvest. [Updated 04 August 2025]

Meal No. 4146: Nashville Hot Chicken Sandwiches

Dateline: Sat 04 July 2026. It was a casual gathering of seven on the occasion of the nation's 250th anniversary, a hot day very nearly for the record books. Figuring out how to put supper on the table without unnecessarily heating up the kitchen with the oven was a challenge, and I didn't think I liked the idea of grilling in the direct sunshine with that kind of heat and humidity about. All that indecision and imprecision resulted in quite a remarkable menu, though, with the inaugural attempt (and with happy success!) of Nashville hot chicken sandwiches.

Yep: all breaded and fried and spiced and seasoned, these boneless skinless chicken thighs were amazing. In turning these into sandwiches, folks could choose between standard Duke's mayo or spicy ranch, and for those so inclined pickle chips could be added.

There was macaroni salad befitting the hot summer day. I'd also made tasty appetizer items, like southwestern dip and pimento cheese.

And lordy, for the first time in about three-and-a-half years: my dear friend Barbara's take on creamy stuffed eggs.

And in his usual spot under that table, close at hand to all these folks he loves, there was Sumner laid out happy and safe:

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Nashville Hot Chicken Sandwiches based on:

• "Nashville Hot Chicken," from Melissa Nolan of Budget Bytes. [Published 26 May 2025]
• "Crispy Fried Chicken Thighs," from Brendan Cunningham of I'm Hungry for That! [Published 26 September 2025 / Updated 03 January 2026]

Macaroni Salad based on "Classic Macaroni Salad," by Jaclyn Bell of CookingClassy.com [Published 15 April 2017 / Updated 23 June 2025]

"Southwestern Dip," in Betty Crocker Monthly Recipes, December 2001.

"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese. [Published 23 October 2009]

"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.

Guidance for Hard-Boiled Eggs from "Instant Pot Hard Boiled Eggs," by Jill Winger of the Prairie Homestead [Published April 2016 / Updated 26 May 2020]; and from "Instant Pot Recipes Everyone Should Know," by Alina Bradford from c|net.com. [Published 17 May 2018]

Meal No. 4067: Chicken Spaghetti

Last Friday had two key elements that were most welcome in my book: it was the inaugural day of spring, and it marked the overdue return of friend and fellow UNC alum Chris to the house for a visit. That must include dinner, because I'd like to honor the time and willingness Chris has to come over to Winston and do some catching up, but also because kitchen labors are a happy indulgence. For our meal that evening, I went with chicken spaghetti, using a straightforward approach from Spend with Pennies. I spotted a whole chicken on a good sale on my grocery run and that went into the Instant Pot with a nice rotisserie seasoning, and the rest of the casserole I whipped up while we all hung out in the kitchen getting started with our visit. A side salad with Thousand Island dressing was a colorful accompaniment, and seconds were an unsurprising temptation.

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"Chicken Spaghetti," from Holly Nilsson of SpendWithPennies.com. [Updated 07 February 2026]

Guidance from "How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena Strain from noshtastic.com (formerly glutenfreepressurecooker.com). [Printed 08 January 2018 / Updated Online 21 January 2023]

"Rotisserie Chicken Seasoning," by Judith Hannemann, The Midnight Baker. [Published 22 March 2017]

"Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.

Meal No. 3966: Rotisserie-Style Whole Chicken

Following their fantastic excursion out to the west coast for a well-planned vacation, Amy and Gern were willing to be enticed back over to the house Wednesday a week ago to tell all the good stories of their adventures. We needed a decent dinner to serve as our repast, of course. On that occasion, it was the Instant Pot that helped quicken the cooking of an herbed whole chicken. (That called for a side of Alabama great white sauce, no doubt.) We also had spiced roasted potatoes and onions and a side salad with choice of homemade dressings. It all proved good enough for second samplings, but the best part is getting to hang out with those two fine folks.

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Guidance from "How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena Strain from noshtastic.com (formerly glutenfreepressurecooker.com). [Printed 08 January 2018 / Updated Online 21 January 2023]

"Rotisserie Chicken Seasoning," by Judith Hannemann, The Midnight Baker. [Published 22 March 2017]

"Alabama Great White Sauce" (p. 362), in Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.

"Thousand Island Dressing," which was based on a version from Graybert on GeniusKitchen.com.

Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.

Meal No. 3578: Rotisserie-Style Whole Chicken

I imagined I'd have more than a standard use for a rotisserie-style whole chicken but my allotted time and my ambitions were not well-aligned...so Sunday night's supper was somewhat standard: chicken from the Instant Pot, crisply-roasted asparagus spears, and a mess of simple stuffing. I did not let the weight of it slow me down when I undertook my downtown stroll after dinner and before clean-up.

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Guidance from "How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena Strain from noshtastic.com (formerly glutenfreepressurecooker.com). [Printed 08 January 2018 / Updated Online 21 January 2023]

"Rotisserie Chicken Seasoning," by Judith Hannemann, The Midnight Baker. [Published 22 March 2017]

Meal No. 3522: Moravian Chicken Pie

Weather-driven meal-planning took center stage early this past week, as mizzling cold mist and sprinkles under leaden skies in just-above-freezing temps dominated the start of Tuesday. While I've made many a Moravian Pie based on a classic Moravian church recipe book, I thought it was time to pilot a version tested and verified by the folks at America's Test Kitchen. Shortcutting with a rotisserie-style chicken in the Instant Pot, as well as needing to use up a couple of store-bought crusts I'd grabbed to have on hand over the holidays, the heart of the dish still depended on that new guidance. Some canned green beans seemed a reasonable ride-along, but I also brought out some leftover broccoli and mac and cheese as minor add-ons. A lightly creamy gravy poured over the top, the main attraction of this meal was to be found in chicken pie full of (almost) nothing but chicken, just the way the Moravians perfected it.

As evening came on, and the dry air had moved in, the winds also had picked up and it felt all the more chilling...a harbinger of the dramatic temperature drop that came that night. Wednesday morning's waking was on par with Christmas 2022, with the house weather station registering 15°F. (Hey, that's better than Christmas Eve 2022, when a previous polar vortex pulled our temps down to 4°F.)

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"Moravian Chicken Pie," by Kelly Price. Posted online by America's Test Kitchen. Published in Cook's Country, December 2011/January 2012, p. 20-21.

Meal No. 3435: Indian Butter Chicken

Blame the cauliflower head that I'd bought on sale, if you must, but as we approached the end of last week, I knew it was time to cut out the florets, toss them in olive oil, spice them well, and roast them in a good hot oven...just so they'd be the perfect tag-along for a second go at Instant Pot Indian Butter Chicken. This was one of those Instant Pot community buzzed-about recipes that everyone circled around when the initial popularity of multi-cookers exploded onto kitchens everywhere. And my one previous experience of this butter chicken recipe left me happy enough, and this latest version proved quite tasty as well.

While September started with two or three phenomenally gorgeous days, we quickly settled into quite a little heatwave, temps up into the mid-90s, and dry as a bone. I actually scheduled the irrigation system to run in the front and back yards, which I've had to do very little of for most of the summer.

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"Pressure Cooker Indian Butter Chicken," from Jay's Sweet -N- Sour Life.

Meal No. 3352: Instant Pot Rotisserie-Style Chicken

It'd been a while since I grabbed a whole chicken to make for supper, so last Thursday was the time to go for it, made easier with the Instant Pot and a nice recipe for a rotisserie-style seasoning mix. I roasted broccoli florets and whipped up some Alabama great white sauce, and it was all pretty darned tasty.

Also, it was a treat to enjoy fresh-squeezed orange juice for my refreshment break in the afternoon, given that it was National Orange Juice Day.

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Guidance from "How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena Strain from noshtastic.com (formerly glutenfreepressurecooker.com). [Printed 08 January 2018 / Updated Online 21 January 2023]

"Rotisserie Chicken Seasoning," by Judith Hannemann, The Midnight Baker. [Published 22 March 2017]

"Alabama Great White Sauce" (p. 362), in Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.

Meal No. 3260: Boogaloo Wonderland Sandwiches

The day after Christmas (many people would call it "Boxing Day," but that's not a habit I seem to have developed) proved to be a terrific occasion for dinner and a movie. On the menu was the stepped-up meaty filling that makes one first think of sloppy joes but then never want to think of sloppy joes again: the Cook's Country delight we have come to enjoy called Boogaloo Wonderland Sandwiches. Designed to sit on Italian rolls with cheese singles melted astride, I decided instead to make huge French bread loaves. The crew of five seemed to like the bread well enough but it was quite a lot of bread for said sammiches.

The bread loaves recipe is not too difficult and the results were massive. That's also why some of us added more of the meat to our plates to counter the bready abundance.

It seemed picnic-ish enough that a side dish of chilled macaroni salad would fit in.

And if you're gonna make two or three hard-boiled eggs for the macaroni salad, might as well go the full distance and produce a tray of creamy stuffed eggs.

By the way: the movie selection was that excellent film adaptation of the Broadway play, Auntie Mame...which was an outdoor movie night selection on July 4th, 2010.

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"Boogaloo Wonderland Sandwiches," by Bryan Roof. In Cook's Country, April/May 2018, p. 4-5.

"'Old Reliable' French Bread," from Lizzie-Babette on Food.com.

Macaroni Salad based on "Classic Macaroni Salad," by Jaclyn Bell of CookingClassy.com [Published 15 April 2017 / Updated 05 June 2020]

"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.

Guidance for Hard-Boiled Eggs from "Instant Pot Hard Boiled Eggs," by Jill Winger of the Prairie Homestead [Published April 2016 / Updated 26 May 2020]; and from "Instant Pot Recipes Everyone Should Know," by Alina Bradford from c|net.com. [Published 17 May 2018]

Meal No. 3212: Salmon Caesar Salads

With Amy and Gern over for movies night and dinner last Saturday, I was ready for a less-heavy meal that would still satisfy the appetites. This led me to salmon Caesar salad, with homemade dressing on freshly chopped hearts of Romaine. Brushed with olive oil and seasoned lightly with Pearl Street Plank Salmon Rub from Savory Spice Shop, the long thin fillets of thick salmon cooked perfectly and straddled the salads fully.

I also took the last of my peasant bread loaf and used it to make homemade croutons that were also quite good. Roasted sunflower seeds and hard-boiled extra large eggs were tasty additional touches.

Oh, but there was also a scrumptious dessert that I've now made for the fourth time, it seems: Ina Garten's very special very delicious very dependable lemon bars. A perfect shortbread crust and a creamy but sticky puckery lemon filling, best consumed in repetitive small bites, shifted around gently on the tongue, lovingly swallowed in anticipation of the next forked small portion.

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Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.

"Croutons," by Marg CaymanDesigns on GeniusKitchen.com.

Guidance on the 7-5-5 Method for Extra Large Eggs from "Instant Pot Hard-Boiled Eggs," by Coco Morante on Epicurious.com. [Published 24 January 2018]

"Lemon Bars," by Ina Garten, the Barefoot Contessa. Published in Barefoot Contessa Parties!, Clarkson Potter Publishers, 2001.

Meal No. 3206: Baby Back Pork Ribs

A BOGO special on baby back pork ribs meant I had an especially thick and meaty package to cook up on the final Thursday of September. I have found over the years that I rather like the ease and results of the oven-baked method, and that's what I went with. Once more, the ribs had great flavor, but this time they did not quite reach the fall-off-the-bone stage. I managed to turn it into a too-large-too-much meal with the addition of homemade potato salad (with freshly hard-boiled eggs) as well as a riff on my mother's southern coleslaw. It was a pretty stupendous meal, and I really underwalked as bedtime approched, which means I did not burn off nearly enough of all those calories!

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"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]

Sweet Southern Coleslaw based in part on a recipe from Allison M. Jones.

Potato Salad based on "The Best Potato Salad," by Ben Rayl of ComfortableFood.com [Accessed 20 February 2016]; and "Instant Pot Potato Salad with Dill Pickles," from Becky Hardin of TheCookieRookie.com [Published 20 March 2018].

Guidance for Hard-Boiled Eggs from "Instant Pot Hard Boiled Eggs," by Jill Winger of the Prairie Homestead [Published April 2016]; and from "Instant Pot Recipes Everyone Should Know," by Alina Bradford from c|net.com. [Published 17 May 2018]

Meal No. 3119: Cobb Salad with Grilled Shrimp

Another suppertime, another seafood-enhanced endeavor, as occurred on June 9th: Cobb Salad. Back in 2019, I tried out Cobb Salad a couple of times, to delighted satisfaction. On this more recent occasion, I had snagged some jumbo shrimp on the fly on a Costco run and marinated and skewered it to toss onto the grill. In the meantime, I used the dependable 5-5-5 method with the Instant Pot to end up with perfect hard-boiled eggs. I tried bakin' bacon in the oven, which wasn't so bad (and I still had bacon grease to capture and save for various nefarious future exploits). I piloted a smashingly tasty new vinaigrette that's a winner and a keeper. When it was all put together, I royally pigged out.

Speaking of bacon, I'd like to brag on the super-awesome pup of the Roediger House, who can be fully trusted even when there is a plate of bacon on the countertop. He might sniff near it if he walks by coming back from his water bowl, but there is no fear whatsoever that he would ever help himself to any of it. Oh, and I baked two packages of store-brand bacon that evening, by the way, and I had to snag a picture of one of them to show a likely explanation for why they can sell it at such a discount:

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"Classic Cobb Salad Dressing Recipe," from Chef Billy Parisi. [Published 15 January 2021]

Cobb Salad inspired by many different recipes but overall plan based mostly on "Cobb Salad," by Maria Lichty of the Two Peas and Their Pod blog. [Published 13 August 2018]

Additional perusing of ideas led me to "The BEST Cobb Salad," from Joanne Ozug of Fifteen Spatulas. [Published 26 January 2022 / Updated 07 April 2022] // "Cobb Salad with the Best Dressing," from Natasha Kravchuk of Natasha's Kitchen. [Published 17 January 2020]

Grilled Shrimp based on: "Amazing Spicy Grilled Shrimp," by Pat Rota on allrecipes.com.

"How to Cook Bacon in the Oven," from Joanne Ozug of Fifteen Spatulas. [Published 21 June 2018 / Updated 04 February 2022]

Guidance for Hard-Boiled Eggs from "Instant Pot Hard Boiled Eggs," by Jill Winger of the Prairie Homestead [Published April 2016]; and from "Instant Pot Recipes Everyone Should Know," by Alina Bradford from c|net.com. [Published 17 May 2018]

Meal No. 3049: Cheddar Crust Chicken Pot Pie

The late winter's rollercoaster ride of weather days is completely expected and irrationally hated, at least when those days jump back to grey skies, cool temps, and the accompanying feelings of blah. With the pleasant memories of some sunny warm days and the early blossoms on daffodil stalks and Bradford pear branches still feeling real and vibrant, last Wednesday's cold rainy start and enduring winter feel had me ready for a huge dish of comfort food. Reaching back into the archives, I got cranking early in the day on prep for a welcome casserole treat: cheddar crust chicken pot pie. A whole chicken was pressure-cooked in the Instant Pot, with a rotisserie-style seasoning, and the cheddar crust dough was thrown together to then rest a while in the fridge. Closer to dinnertime, I got busy with the skillet portion of preparation and then assembled it into a happy possibility. The final result contained a symphony of flavor-filled morsels and no disappointment...it was pitch-perfect for that night's supper.

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"Chicken Potpie with Cheddar Crust," from Food Network Magazine, Vol. 4, No. 8 (October 2011), p. 132-133.

Guidance from "How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena Strain from noshtastic.com (formerly glutenfreepressurecooker.com). [Printed 08 January 2018 / Updated Online 21 January 2023]

"Rotisserie Chicken Seasoning," by Judith Hannemann, The Midnight Baker. [Published 22 March 2017]

Meal No. 3016: Rotisserie-Style Whole Chicken

Last Monday, an icy sheet of sleet and snow covered the landscape. This let me indulge my rare but joyful pasttime of shoveling the driveway and sidewalk and such, beginning with a path to the azaleas where Sumner so faithfully does his business.

Because it was the Martin Luther King Jr. holiday, I had plenty of time to clear the steps without fear that mail delivery would be treacherous for the carrier. We don't want the postman to slip twice, much less once!

I guess I worked up a good enough appetite for a weeknight feast: seasoned rotisserie-style whole chicken, cooked in the Instant Pot, along with roasted broccoli florets and spiced roasted Yukon gold potatoes. It was all pretty freakin' good, I must say.

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Guidance from "How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena Strain from noshtastic.com (formerly glutenfreepressurecooker.com). [Printed 08 January 2018 / Updated Online 21 January 2023]

"Rotisserie Chicken Seasoning," by Judith Hannemann, The Midnight Baker. [Published 22 March 2017]

Meal No. 3015: Coconut-Red Curry Braised Beef Short Ribs

We dodged a huge ice/freezing rain bullet in Winston-Salem last Sunday. The early forecast as this storm system was coming together put us on a dicey line, depending on how things shifted, that would lead either to 3 to 5 inches of snow, or a terrible mix of not enough snow, a good dose of sleet, and as much as a quarter inch of ice.

The event started not at 3 am as predicted, but closer to 5:30 am. The tiniest of flakes were just beginning when I got up with Sumner that morning. For a brief while, there was a lovely thick snowfall but by late morning it switched over to sleet. And then came the blustery gusts, forecast to reach speeds of 35 mph.

Those huge front doors in this 1905 house are not especially well-sealed but I was to learn there was more than just cold air drafts to be concerned about. While there is an abundant covered front porch that these doors find shelter in, they were no match for the gusts and heavy sleet, as shown in this short video:

The next photo does not show it well enough, but the height of the sleet pile on the towel I put down was incredible.

It stayed in the low 20s all day and, fortunately, those arctic-level winds were only menacing the house through the afternoon. The whole thing ended with a very, very short period of harmless mist that did freeze on contact but left no significant traces of any glaze, and almost as quiickly it shifted into a few flurries...and then it was all done.

With fears of ice, broken limbs, and downed power lines, fueled by all the local television news speculation (and these were all very reasonable warnings, no doubt), I decided to make the main meal of the day at lunchtime, before the greater threat of a power outage. In the bowls were coconut-red curry braised boneless beef short ribs, served with the curry cooking sauce over quinoa.

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"Coconut-Red Curry Braised Short Ribs," by Mark Huxsoll in Cook's Country, December 2021/January 2022, p. 28.

Meal No. 2993: Vierling Saloon Chicken & Wild Rice Soup

Saturday night was a celebratory gathering at the Roediger House, a chance to mark the successful completion of PhD studies for Dr. Arley Ward. It'd been two years since his last trip back here to the RoHo, thanks to the coronavirus pandemic. The supper choice was a big ol' pot of Vierling Saloon's chicken and wild rice soup.

We also had some appetizers to get us started: homemade pimento cheese and creamy stuffed eggs.

Although we'd been forecast to have temps in the low 70s, it was pretty foggy and drizzly and moist most of the day...that's how I came to decide on soup for supper.

A side note: as I reached up into the cabinet for a prized package of Haddon House Extra Fancy wild rice, I also pulled out an overlooked box of Uncle Ben's Long Grain and Wild Rice, as shown above.

It expired in 2009. I did not use it.

The drizzle and drear were still going on when I stepped outside in the midst of dinner prep to leave a note on the Honda Accord that was parked across the driveway entrance, making it hard for the dinner crew to get their cars up into the parking lot.

Finally: here's a photo of Sumner as he finished the final portion of the latest batch of homemade dog food. Yet again, he tackled it with vigor and enthusiasm, and this photo does not do enough to help you see the three grains of rice clinging to his sad nose, while that poor boy looked down with dejection and disappointment as it sunk in that the dinner was all gone.

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"Vierling Saloon Cream of Chicken and Wild Rice Soup," formerly offered at the Vierling Saloon in Marquette, Michigan. Another online version of the recipe can be found at Miss Mary's Blog.

"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese.

"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.

Guidance for Hard-Boiled Eggs from "Instant Pot Hard Boiled Eggs," by Jill Winger of the Prairie Homestead [Published April 2016 / Updated 26 May 2020]; and from "Instant Pot Recipes Everyone Should Know," by Alina Bradford from c|net.com. [Published 17 May 2018]

Meal No. 2992: Coconut-Red Curry Braised Short Ribs

It was good enough for a first meal once the Thanksgiving leftovers ran out last month, and I was ready to give it a second go last Wednesday evening: coconut and red curry braised short ribs, in the Instant Pot. This time, I served it all over quinoa, along with roasted Brussels sprouts. 'Twas a fine filling meal that night, and the red meat was extra-welcome after Sumner had hustled me on a 7-mile walk at an under-15-minute-mile pace.

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"Coconut-Red Curry Braised Short Ribs," by Mark Huxsoll in Cook's Country, December 2021/January 2022, p. 28.

Meal No. 2980: Coconut-Red Curry Braised Short Ribs

The latest issue of Cook's Country showed up just in time to give me an excellent new idea for using a package of boneless beef short ribs that I had in the fridge: coconut-red curry braised short ribs. And it was all made a bit easier and quicker by being designed specifically for the Instant Pot. The finished dish packed a powerful taste punch on the last Saturday night of November, served over brown rice, and it is likely to make a repeat appearance on the Roediger House dinner table.

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"Coconut-Red Curry Braised Short Ribs," by Mark Huxsoll in Cook's Country, December 2021/January 2022, p. 28.

Meal No. 2961: Rotisserie-Style Whole Chicken

This past Monday was a day of local work at a school that was under 10 minutes of driving time from the house. That left me time to run by the grocery when our day wrapped up and then, once at home, I turned my attention to dinner prep for a fine weeknight supper: rotisserie-style chicken in the Instant Pot, along with roasted spiced Yukon gold potatoes and garlicky roasted fancy French green beans. 'Twas a filling meal that pleased me greatly, while also leaving me a bit stuffed.

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Guidance from "How to Cook Instant Pot Whole Chicken - Rotisserie Style," by Sheena Strain from noshtastic.com (formerly glutenfreepressurecooker.com). [Printed 08 January 2018 / Updated Online 21 January 2023]

"Rotisserie Chicken Seasoning," by Judith Hannemann, The Midnight Baker. [Published 22 March 2017]

Meal No. 2937: Cuban Citrus Mojo Pork Sandwiches with Creamy Lime Green Sauce

The Roediger House regulars were back at the homestead last Sunday night for a gathering and hanging out...and, to my delight, some supper! I reached deep into the archives to bring back something most of them had had before (I think?), but it's been over five years since the last time I made it.

It seems the opinions around the table were favorable for the end result, piled onto ciabbatta rolls I'd picked up from Costco earlier in the day and adorned with a parley-substituted creamy lime sauce. I also made macaroni pasta salad and creamy stuffed eggs.

It was all messy as heck to eat but also incredibly scrumptious.

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Adapted from "Pork Shoulder Roast with Citrus Mojo & Creamy Cilantro-Lime Sauce," by Alex Roberts of Brasa (Minneapolis, MN). Recipe in Food & Wine, May 2012, p. 152, 154.

Slow cooker version adapted from "Slow Cooker Cuban Mojo Pork," from Sabrina Snyder of Dinner then Dessert. [Published 08 February 2017 / Updated 16 January 2019]

Additional ideas gleaned from "Cilantro Lime Sauce," from Alexa Blay of Key to My Lime. [Published 04 September 2019]

Macaroni Salad based on "Classic Macaroni Salad," by Jaclyn Bell of CookingClassy.com [Published 15 April 2017 / Updated 05 June 2020]

"Creamy Stuffed Eggs," a recipe shared with me by Barbara Huneycutt of Crozet, VA.

Guidance for Hard-Boiled Eggs from "Instant Pot Hard Boiled Eggs," by Jill Winger of the Prairie Homestead [Published April 2016 / Updated 26 May 2020]; and from "Instant Pot Recipes Everyone Should Know," by Alina Bradford from c|net.com. [Published 17 May 2018]