Recipe(tried): Chicken Fajitas, Greens with Berries & Goat Cheese, Lemon Meringue Pie

Every time I am in the grocery store and I pass by the flour tortillas, I have visions of fajitas from Chili's...those aromatic and delicious fajitas that come to your table sizzling and bursting with flavors dance in my head and the flour tortillas beg to jump into the food buggy!

Well, jump they did and tonight for supper that is what we will dine on along with Sophia's Salad and a refreshing Lemon Meringue Pie. The salad is the creation of my friend Florence's granddaughter and it is sure to hit the spot and be very tasty with all the added crunchiness of Chinese noodles, how good can that be?

The Lemon Meringue Pie is the recipe of another good friend, Gladys Batista, who is a superb cook and has posted many a delicious recipe on Recipelink.com. In fact, that is how I met Gladys, through our shared passion of cooking and postings of dinner recipes and menus on this site. From there, a friendship was born. Even though I have not met Gladys in person, my Mama had the luck of meeting this versatile cook in her hometown of Ponce, Puerto Rico where Gladys graciously had my Mama and sister for a visit and dinner. My Mama came home utterly delighted with Gladys!
Happy Sunday!

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SOPHIA'S SALAD
courtesy of Sophia Zias

Mixed Greens
Craisins
sliced strawberries
Chinese chow mein noodles
whole fresh almonds
Cucumbers, sliced
Tomatoes, sliced
Goat Cheese, crumbled
Raspberry Pomegranate Dressing

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CHICKEN FAJITAS
family recipe
serves 4

3 Tbsp. olive oil
1 lime, sliced in half
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground cumin
2 garlic cloves, minced
1 tsp. parsley flakes
1 tsp. Montreal Chicken Seasoning with bell pepper and garlic
6 to 8 frozen chicken tenders

Using a heavy-duty baggie, place the oil in it, squeeze the lime halves in, add the rest of the ingredients including the frozen chicken tenders. Close shut and squeeze the chicken and contents so the chicken tenders are marinated. Let the chicken tenders come to room temperature before cooking on a skillet.

Cook chicken tenders on a skillet with bag ingredients. Cook over medium heat and add:
1/2 Vidalia onion, sliced
1/2 large bell pepper, sliced

Saute until browned. Squeeze half lime over skillet contents and serve immediately with:
Small Fajita-size flour tortillas
grated sharp cheddar cheese
chopped tomatoes
sour cream
cilantro
guacamole
shredded lettuce

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LEMON MERINGUE PIE, FIRST PRIZE
courtesy: Gladys Batista
Yield: 6-8 servings

FOR THE CRUST:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water
FOR THE FILLING:
1 1/2 cups sugar
1/4 cup cornstarch
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks, beaten
2 tablespoons butter
1/3 cup lemon juice
1 teaspoon grated lemon peel
1 teaspoon lemon extract
FOR THE MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

TO MAKE THE CRUST:
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Rollout pastry to fit a 9-inch pie plate.

Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil.

Bake at 450 degrees F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350F.

TO MAKE THE FILLING:
Combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat.

Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes.

Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot.

TO MAKE THE MERINGUE:
Beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust.

Bake at 350 degrees F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator.