Cilantro Pesto Tacos

I first found this recipe on Pinterest, and made them for an "Iron Chef" date night. After quite a few revisions, they quickly became a favorite recipe for me. When I made them this summer, my little brother loved them! He claimed that they were the best tacos he had ever eaten. And that was coming from an extremely picky teenage boy. Here's the darn recipe for Michael's favorite tacos:

Cilantro Pesto Tacos

3 chicken breasts, cut into bite sized pieces
1 cup fresh cilantro leaves (do not include stems)
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded Parmesan
2 1/2 teaspoon chicken boullion
1/4 cup water

Garnishes:
Grilled onions and peppers
Black Beans
Sour Cream
Salsa

1. Blend together the cilantro, garlic, lime juice, Parmesan, boullion, and water. 
2. In a skillet, cook chicken with salt, pepper, and a little minced garlic in about a teaspoon or two of olive oil. Once cooked through, add the cilantro pesto until heated. 
3. Serve with warm tortillas and taco garnishes.

Sweet & Sour Meatballs

This is one recipe that no one can seem to remember...ever! Which is why it is now going on the blog.

Sweet and Sour Meatballs

1 1/2 lbs ground beef

1/4 cup oats

1/2 tsp salt

1/4 tsp pepper

2 Tbsp milk

1/2 tsp garlic salt

1/4 cup onion, chopped

Sauce:

32 oz tomato sauce

1/4 cup vinegar

1/2 cup brown sugar

1/4 cup Worcestershire sauce

1. Combine ground beef, oatmeal, salt, pepper, milk, garlic salt and onion. Mix well and shape into meatballs. Brown in the oven for 30 minutes at 350 degrees.

2. Combine the sauce ingredients. Add the browned meatballs to the sauce. Simmer for one hour on stove top. 

3. Serve with rice. 

Pasta Fagioli

This is a yummy, easy to throw together, low calorie dinner. I believe props go to Granny for finding this one! Here is the darn recipe:

Pasta Fagioli

1 onion, chopped

1 carrot, diced

2 cloves garlic, minced

1 stalk celery, chopped

1/2 lb ground beef

1 T chili powder

1 can diced tomatoes

4 cups chicken broth

1/2 cup small shell pasta

1 can northern beans, rinsed and drained

1/2 tsp ground pepper

Parmesan cheese to sprinkle on top (optional)

1. Brown meat. Add vegetables, spices, tomatoes, beans, and chicken broth.

2. Bring to a boil, add pasta.

3. Cook until pasta is done. 

Chinese Chicken Salad

For my senior project in high school, I created a cookbook with all of my favorite recipes from home. I printed multiple copies so that everyone in the family could have a simple place to go and find the recipes we grew up with. Fast forward a few years and here I sit-- the only one left with an original cookbook. The problem arises that everyone knows that I have this precious cookbook full of the recipes that they need. So, my phone rings, with my siblings and mom asking me for the recipe they need in order to finish dinner. Until now that is, with the start of this blog. Rather than getting a million phone calls for the much desired recipes in my cookbook, everyone can now come here and easily find the recipe they desperately need. With that being said, here's your first darn recipe:

Chinese Chicken Salad

Marinade:

1/2 cup sugar

1/2 cup soy sauce

2 tablespoons lemon juice

1/2 teaspoon garlic salt

2+ cups cooked chicken, cubed

Dressing:

1/4 cup sugar

2 teaspoons salt

5 tablespoons vinegar

1/2 cup oil (I normally half the oil)

1/4 teaspoon pepper

1 package rice sticks

1 package egg roll wrappers

2 heads lettuce, shredded

5-6 green onions

Sesame seeds

1. Marinate the chicken for several hours.

2.Fry the rice sticks and egg roll wrappers in hot oil; crumble.

3. Mix the salad dressing ingredients well. 

4. Toss everything together and sprinkle with sesame seeds. Serve immediately.