But she got me, friends.
Two summers ago we were visiting family in Virginia when I saw that my husband's cousin had a shelf in her kitchen dedicated to cooking magazines. One such magazine was Everyday Food---yeah a: "Martha Stewart Magazine." I picked up a few copies and found the simple directions and juicy pictures tempting.
So last year, despite my loathing of Martha, I subscribed.
The October 2008 issue features this recipe...(but, of course, altered by me)
Chili Chicken Tacos
- 1.5 pounds of boneless, skinless chicken breasts
- garlic powder to taste
- 1/2 cup of tomato salsa
- 1 small can of chopped jalapeno peppers
- chili powder to taste
- corn taco shells
- toppings: low fat cheese, low fat sour cream, shredded lettuce, salsa, etc.
- In a slow cooker, combine chicken, garlic, salsa, jalapenos, and chili powder.
- Cover and cook on high for four hours or low for eight hours.
- Using a large cooking spoon, break up the chicken (it should easily fall apart) and stir the ingredients.
- Place desired amount of the chicken mixture into taco shells and top with your favorites.
I have yet to find a good veggie to serve with tacos. The only option I think is semi-appropriate is a mixture of peppers and onions, sauteed in EVOO, and sprinkled with salt and pepper.