Chili Chicken Tacos

Martha Stewart annoys me. Her nasally, low voice, the way her bangs are always in her eyes (is that sanitary for a cook?), and the way she turns anything from coat hangers to dust bunnies into a craft suitable for the oddest of holidays---these things bother me.

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

Ingredients:

• 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.

Directions:

1. In a slow cooker, combine chicken, garlic, salsa, jalapenos, and chili powder.






2. Cover and cook on high for four hours or low for eight hours.






3. Using a large cooking spoon, break up the chicken (it should easily fall apart) and stir the ingredients.






4. 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.