Saturday, May 9, 2015


Today is the day!  Today is the day I marry the man of my dreams.  I have said this before, but if 10 years ago when I moved to Chicago someone told me I would get married but it would not be for a decade.... well I would not have been thrilled.  Turns out God had incredible plans for me.  Better than I could have ever, ever imagined in a million years.  I’ll save the rest of the sappy stuff for our husband and wife speech!


From the start of wedding planning it was important to us that our wedding reflect our style, lives, etc.  We tried to leave our mark wherever possible.  Since I write a cooking blog I wanted to do something cooking related, but I was definitely not cooking dinner for ALL of our family and friends.  My sister-in-law came up with the idea of salt and pepper as a favor.  Done!  No ordinary salt and pepper will do.  

Tonight when our guests arrive at the reception they will pick up their escort card which doubles as their favor.  


Inside are jars of Sriracha Salt and Citrus Pepper that were made with love.



Made with love, and lots of sheet pans and parchment paper.  It was quite the process.


Kosher salt was mixed with lots of sriracha and then dried.


The citrus pepper was made with 28 pounds of citrus fruit that we zested, and zested, and zested.  I was so thankful to have help!




In case you were curious, 28 pounds of citrus equals about 3 cups of dried zest.



We got everyone involved at Easter!




It was important to me to give some ideas to our guests on how to use the Sriracha Salt and Citrus Pepper.  I have been using the Sriracha Salt almost anytime I would season with kosher salt.  There is a bit of a kick, but it is not super spicy.  I really like it on scrambled eggs or on hard boiled eggs at breakfast.  Both are great on popcorn, steamed or roasted vegetables, grilled fish, and anything with avocado.


I love Pioneer Woman’s rosemary rolls and the last time I made them, I swapped out the regular kosher salt for the Sriracha Salt.  Divine!


Another Pioneer Woman recipe that I absolutely love are her Crash Hot Potatoes


These are such a delicious and easy side dish.  I just swapped out the kosher salt for Sriracha Salt and the pepper for Citrus Pepper.  


My favorite dish was a roasted chicken. 


The chicken is cut down the back and rubbed with olive oil, lemon juice, garlic, and Sriracha Salt and Citrus Pepper.  


The full recipe is below.  It was so easy.  Make sure you serve it with the juices on the pan!


I truly hope our guests enjoy their favors.  Please share how you used them!

Chris and I really do go together like salt and pepper.  I can’t wait to share more wedding details on Perfecting the Pairing!

Mrs. Lam, signing off!

One year ago on Perfecting the Pairing:  Grilled Chili Lime Sweet Potatoes - Perfect with Citrus Pepper

Two years ago on Perfecting the Pairing:  Spiced Up Edamame - These would be great with Sriracha Salt and/or Citrus Pepper

Three years ago on Perfecting the Pairing: Simple Lemon Green Beans - Also would be perfect with both Sriracha Salt and Citrus Pepper

Sriracha Salt and Citrus Pepper Roasted Chicken

Lindsay at Perfecting the Pairing


  • 1, 4-5 lb roaster chicken
  • 2 Tb olive oil
  • 3 Tb lemon juice
  • 5 or 6 garlic cloves, chopped
  • 1 tsp Sriracha Salt
  • 1 tsp Citrus Pepper


Preheat the oven to 350 degrees F.  Prepare the chicken by removing the innards, rinse, and pat dry with paper towels.  Cut the chicken down the back with kitchen shears  or a sharp knife.  Open the chicken and place cut side down on a rimmed baking sheet.  Rub the olive oil, lemon juice, and chopped garlic all over the chicken.  Sprinkle the Sriracha Salt and Citrus Pepper all over the bird.  Roast in the oven for 45-60 minutes, until the interior temperature reaches 165 degrees F.

All the chicken to rest for about 10 minutes before cutting into it.  Serve with the juice that collected in the pan.


  1. Hi Rosslyn! Sorry for the delay. The jars came from Amazon. They have a huge selection!

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