Cinco de Mayo Ideas!

Today is May 1st and you know what that means?  This Thursday is Cinco de Mayo!  Whoot!


I live in the Southwest and I love Mexican food, so I'm really lookin' forward to this Thursday.  Mm...mm, I can already taste the margaritas. *grin*

So to kick off those fiesta grocery lists, I thought I'd post three of my all time favorite Mexican recipes from the blog.  So here we go...

#1
Kristi's Chicken Enchiladas

http://thelemonista.blogspot.com/2011/02/who-loves-mexican-food.html


#2
Guacamole Tableside

http://thelemonista.blogspot.com/2011/02/guacamole-tableside-super-fast.html


 


#3
The Lemonista’s Prickly Pear Margaritas

http://thelemonista.blogspot.com/2011/02/lemonistas-prickly-pear-margaritas.html


Make one, or better yet, make all three!  (You won't be sorry) And, if you decide to be the Cindo de Mayo team drinking captain, find a sober amiga/amigo to drive ya home. *winks*

Have a great week!

~The Lemonista

$10,000 Cupcake Challange

Just in case you haven't heard of this, Jelly Belly is offering up ten grand to the person who decorates the cutest cupcake with their jelly beans!  What a fun kid-friendly project.  You have until the end of July to enter, so don't miss giving this one a try.
http://jbcupcakechallenge.com/landing/

Thanks for those that left a comment on my strawberry pie photos.
Since there were ten comments, I gave the number 10 a whirl on random.org and the winner is...

Random Integer Generator

Here are your random numbers:
2
Timestamp: 2011-04-30 03:50:31 UTC

So Ms. Mary Kathryn, send me your address at
thelemonista@yahoo.com
and I'll send you some lemons. :-)

Have a great weekend, everyone!

~The Lemonista

Mom's Blue Ribbon Strawberry Pie

Looky what's starting to ripen in my garden...




Finding these pretties got me thinking of strawberry desserts, so I decided to make one for Easter Sunday.


My Mom's Strawberry Pie *sigh*

This blue ribbon winning recipe came from a local Pittsburgh newspaper in the 1960's.  I only have a handwritten copy of it now, so I do not know who to credit this one to.  However, my mother has been making this pie since before I was born.

Growing up, I requested this pie for my Birthday every year instead of cake. 
Today, I love it more than my morning coffee. (For reals!)

Just look at this beauty cooling on my stove...


Now, because I fully admit what a foodie super nerd I am. 


I thought I'd share some of my insanity by posting my strawberry pie photo shoot.  Yes, I actually served up the pie on all of these different plates to decide which one looked the prettiest. (Mental...I know). 

#1


#2


#3


I'd love it if you'd indulge me with your favorite in the comments.  I'll randomly pick a comment this Friday and send you a little treat. *winks*

Mom's Blue Ribbon Strawberry Pie


1 9 inch pie shell - baked ( the Marie Calender brand in the freezer section is good if you don't want to make your own)
2 16oz containers of fresh strawberries
1 cup sugar
1/2 tsp. salt
3 Tablespoons cornstarch
1/2 cup water
a drop or two of red food color if berries are not very red.

Crush about 1/2 the berries and combine with sugar, add salt, cornstarch and water. (mix the cornstarch with the water first to dissolve it). Cook over medium heat until thick and clear, stirring constantly. Add food coloring to intensify color if needed.

Place the remaining fresh berries into the baked pie shell, cutting larger berries in half.  Pour cooked mixture over the berries. Chill. Serve with fresh whipped cream or vanilla ice cream.

*TIP:  When separating the berries, I save the biggest and prettiest ones to slice in the pie and the less ripe/attractive berries I crush for the filling.

Enjoy!

~The Lemonista

What Happens When Deviled Eggs Meet Guacamole?

Dawn's Deviled Eggs, of course!

A la Dr. Seuss, I'm servin' up green eggs & ham this Easter. *grin*
I've ordered my ham from Honey Baked Ham but I'll make the green eggs from my favorite Deviled Egg recipe.  This recipe is published in Suzanne Somers', Eat, Cheat, And Melt The Fat Away cookbook and it's delicious!  According to Suzanne, this recipe was created by Barry Manilow's wonderful cook named Dawn. Since many of us will have extra hard boiled eggs to use up after the weekend festivities, I figured this would be the perfect time to post this spin on a classic gem.

Dawn's Deviled Eggs

5 hard boiled eggs, halved lengthwise
1 tablespoon minced scallion, white and light green parts
1 large jalapeno pepper, seeded and mined
1 whole mashed avocado
juice from 1 lime
1 tablespoon mayonnaise
1/2 teaspoon kosher salt, or to taste
red chili flakes for garnish (optional) *I use fresh cilantro leaves

Remove the yolks from the whites.  Set the whites aside. Mash the yolks in a bowl with a fork.  Add the mashed avocado, scallion, jalapeno, lime juice, mayonnaise, and salt.  Add more mayonnaise to reach desired consistency.  Mash with a fork until blended.  Using a teaspoon, carefully stuff whites with yolk mixture, mounding the tops.  For extra heat, garnish with red chili flakes. *Or I like to garnish with fresh cilantro. 

Enjoy!

~The Lemonista

Chinese Chicken Salad

I love this Chinese Chicken Salad!  It's so light and yummy and always seems to hit the spot. The great thing about this salad is that you can pretty much use any kind of chicken you choose.  Whether it be homemade chicken strips as posted here http://thelemonista.blogspot.com/2011/03/loaded-fried-chicken-salad-cutest.html, a family order of Popcorn Chicken from KFC, a family order of Chicken Nuggets/strips from Chic-fil-A, meat from a rotisserie chicken, or chicken on the grill--it will work great in this salad.

You will need:


I get this dressing at Safeway (Vons) but if you can't find it at the grocery store, you can order it here.
http://soyvay.elsstore.com/view/product/?id=28400&cid=1251


Finely slice half a head of iceberg lettuce.


Combine in a large salad bowl with 4oz shredded red/purple cabbage, 1/2 cup sliced carrots and 3 sliced green onions.





Sprinkle drained Mandarin on salad (I do half of the big container, but you can add a much or little as you like).


Layer on Chow Mein Noodles, cashews and bite size chicken.


Toss with desired amount of Toasted Sesame dressing.


Enjoy!

Chinese Chicken Salad

1/2 head iceberg lettuce, finely sliced
4oz shredded red/purple cabbage
1/2 cup sliced carrots
3 green onions, sliced
drained Mandarin oranges, I do half of the large container.
1 cup Chow Mein noodles, or desired amount
1/2 cup Cashews
Cooked chicken, such as: KFC popcorn chicken, Chic-fil-A nuggets or strips, rotisserie or grilled chicken, use desired amount.
Soy Vay Toasted Sesame Dressing, desired amount.

Combine lettuce, cabbage, carrots and green onions in a large salad bowl.  Layer on drained Mandarin oranges, chow mein noodles, cashews and chicken.  Toss with toasted sesame dressing.  Serve.

~The Lemonista

The Most Amazing Banana Pudding!

Not Yo' Mama's Banana Pudding


I just love Paula Deen. I love her humor, I love her candour and I love her good lookin' boys! (sorry, honey. Insert halo *grin*). As far as Banana Pudding goes, this one is simply perfect ~and down right dangerous.  I've been making this Paula Deen winner since the kids were babies and it never disappoints.  I sooooo wish that I had come up with this recipe, because it really is out of this world!

Here's the link so you can make it too.  I'm off to serve myself another bowl. *snort*

http://www.foodnetwork.com/recipes/paula-deen/not-yo-mamas-banana-pudding-recipe/index.html

Enjoy!

~The Lemonista

A *Loaded* Fried Chicken Salad & The Cutest Lollipop Wreath

I really enjoy a great salad!  I especially love a salad that pleases men and woman alike.  I made my husband and sweet brother in law suffer through a taste test on this Fried Chicken Salad before finalizing the recipe for the blog.  They both gave it their seal of approval, so I hope it's a hit at your home as well.  The fried chicken strips made for this salad are a recipe staple for me.  They've got that delicious Southern fried chicken taste.
You can use them in any chicken salad recipe or just serve them up with dipping sauce. 

So here we go...
Make the dressing:
1 packet Hidden Valley Buttermilk Recipe Ranch
1 cup Mayo
1 cup Buttermilk

Prepare the chicken strips:
Heat about 1/2" of vegetable oil, peanut oil or canola oil in a skillet over med/high heat. You'll know the oil is ready when you sprinkle a drip of water into it and the water pops.

Place desired amount of chicken tenders in a zip lock bag with buttermilk and a dash of Tabasco.


Roll the chicken tenders in self rising flour seasoned with salt and pepper,


coating both sides of the chicken.


Gentle tap off extra flour and carefully place chicken tenders in hot oil.




Do in batches, if needed, so you do not crowd the pan.


Fry chicken until golden brown and then flip to fry other side.


When both sides are golden brown, the chicken is done.  Remove from pan and place on a paper towel lined plate.


Prepare the salad:
Combine 1 head chopped Romaine lettuce, 1/2 cup fresh corn, 1/2 cup canned black beans (drained and rinsed), 1 chopped tomato and 2 chopped green onions in a big salad bowl.


Right before serving, add shredded cheddar jack cheese (I do a generous handful) and toss with desired amount of ranch dressing.
Cut fried chicken strips on the biased into bite size pieces and place on salad.  Drizzle your favorite BBQ sauce over the chicken and then sprinkle Fritos corn chips over the whole thing.
YUM!


Now dig into this scrumptious salad and think to yourself, this is better than my favorite restaurant!


The Lemonista's Fried Chicken Salad

Dressing:
1 packet Hidden Valley Buttermilk Recipe Ranch dressing mix
1 cup buttermilk
1 cup Best Foods Mayo
*Prepare the dressing per the instructions on the packet.

Chicken:
1 package boneless, skinless chicken tenders
self rising flour, seasoned with salt & pepper
buttermilk, seasoned with 1 dash Tabasco
Oil for frying
*Heat about 1/2" of vegetable oil, peanut oil or canola oil in a skillet over med/high heat. You'll know the oil is ready when you sprinkle a drip of water into it and the water pops.
Place desired amount of chicken tenders in a zip lock bag with buttermilk and a dash of Tabasco.
Roll the chicken tenders in self rising flour seasoned with salt and pepper,coating both sides of the chicken.
Gentle tap off extra flour and carefully place chicken tenders in hot oil.
Do in batches, if needed, so you do not crowd the pan.
Fry chicken until golden brown and then flip to fry other side.
When both sides are golden brown, the chicken is done. Remove from pan and place on a paper towel lined plate.

Salad:
1 head Romaine lettuce
1/2 cup fresh corn
1/2 cup black beans, drained and rinsed
1 tomato,  chopped
2 green onions, chopped
Shredded cheddar jack cheese
*Combine 1 head chopped Romaine lettuce, 1/2 cup fresh corn, 1/2 cup canned black beans (drained and rinsed), 1 chopped tomato and 2 chopped green onions in a big salad bowl.
Right before serving, add shredded cheddar jack cheese (I do a generous handful) and toss with desired amount of ranch dressing.

Topping:
BBQ sauce
Fritos corn chips
*Cut fried chicken strips on the biased into bite size pieces and place on salad. Drizzle your favorite BBQ sauce over the chicken and then sprinkle Fritos corn chips over the whole thing.



Guest Blogging for me today is my fashionista neighbor, Stephanie.

 
Steph has the most adorable lollipop wreath hanging on her front door.
 
Here's her tutorial on how to make this amazingly cute wreath:
 

Lollipop Dum Dum Wreath

The Dollar Tree store is basically a 99 cent store and I went and bought a Styrofoam green

round wreath for 99 cents. Michael's sells them for like $4.00. I also bought three

one pound bags of Dum Dum lollipops to complete the wreath. I have seen this done with

the wrappers taken off so you can see the pretty colors of the candy. I kept the wrappers on

so the guest could grab a lollipop on there way out. I have decided to keep it up for Easter since

it's so decorative and happy!

Items needed:

3- one pound bags of Dum Dum's

1-Styrofoam round circle wreath

1- ribbon that is decorative to hang the wreath

How to:

Cut sticks so there is about an inch to the stick, so you can stick into the foam. I went around the

diameter, then spiraled into the middle, and finished the outside edge last. If you have the

lollipops close together without gaps they will stay in place. The door is where I have mine

and a few have fallen off, and I just re-stick them. I guess if you have no intention of eating them

you could spray an adhesive to help them stay.

It was a hit at my daughters 8th birthday party, which had a craft theme tied to it.

Thanks Holly Hobbie!!!

Have a great week, everyone!  I'm off to Disneyland tomorrow with my family.

~The Lemonista