Martha stewart tacos

Martha stewart tacos DEFAULT

2 lbs boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup mild or medium salsa, plus more for serving
1-2 tbsp chopped chipotle chiles in adobo sauce
1 tbsp chili powder
coarse salt and freshly ground pepper
8 taco shells or tortillas
grated cheddar cheese, sour cream, chopped avocado, fresh cilantro, and lime wedges, for serving (optional)

1. Preheat a 5-to 6 quart slow cooker.

 

2. Combine chicken, garlic, salsa, chiles, chili powder, one teaspoon salt, and a quarter teaspoon pepper in the slow cooker. Cover and cook on high until chicken is cooked through, four hours (or on low for eight hours).

 

3. Transfer chicken to a bowl. Using two forks, shred chicken; moisten with cooking liquid. Season with salt and pepper. Serve in taco shells, with cheese, sour cream, avocado, cilantro, lime wedges, and salsa.

 

**Note: Calorie count is only for the slow cooker chicken. It does not include tortillas or optional toppings

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Sours: https://www.doctoroz.com/recipe/martha-stewarts-chicken-chili-tacos

7 new taco recipes to try at home

#Tacotuesday may get you Instagram likes, but when you think about all the different kinds of tacos you can make, it quickly becomes clear that these handheld treats shouldn’t be limited to just one day of the week. Though originally from Mexico, and traditionally consisting of a tortilla filled with some kind of meat and various sauces or toppings, tacos are now a worldwide favorite that’s been interpreted in nearly endless ways.

Whether you decide to go classic or creative, when you make tacos at home, you call the shots. Prefer hard shells to soft shells or corn to flour tortillas? You decide what to use. In terms of fillings and toppings, the options are just about limitless, so you can craft your taco menu based on the tastes and textures you like best. Even better, each taco can be customized, which makes them great for entertaining or if you have picky eaters in the family — just set out your ingredients and let everyone make their own!

To kick off your taco adventure, we gathered recipes and advice from food experts, including John Becker, Martha Stewart, Serena Wolf, Kelly Senyei, Alex Snodgrass and Sara Lynn Cauchon. From steak and chicken to fish and veggies, these food pros deliver a wide range of taco experiences, including some that are more traditional and a few that are a bit more outside the taco shell.

CHICKEN TINGA TACOS

The filling for these tacos is a Pueblan stew, explains John Becker, co-editor of the revised and updated 2019 edition of “Joy of Cooking” and great-grandson of the original author, Irma Rombauer. It’s “made by browning chicken and simmering it until tender in a sauce made from roasted tomatoes, onions and chipotles (smoke-dried jalapeños)” and “the result is a wonderfully seasoned mixture that can be served with beans and rice, or used as a filling in tacos, tortas and enchiladas,” says Becker. For tacos, set out bowls of all your favorite taco toppings — think lettuce, onion, cilantro, cheese, sour cream and pico de gallo or salsa. And for the best taco experience, Becker recommends using two stacked tortillas per taco to stand up to that hearty chicken filling.

Related

BEEF TACOS

When it comes to crowd-pleasing classics, you can’t go wrong with these beef tacos, which cooking and entertaining expert Martha Stewart describes as, “fun to put together and delicious to eat.” Did we mention the recipe takes less than 30 minutes and uses mostly pantry staples? Indeed. You’ll want to add this speedy supper to your weekly repertoire. For easy serving, Stewart recommends a mostly DIY set-up: “Fill the tortillas with lettuce and beef, then each person can add his or her favorite toppings like guacamole and pico de gallo.”

CRISPY FISH TACOS WITH MANGO SALSA AND AVOCADO SALSA VERDE

With crispy tilapia, creamy avocado and bright mango salsa wrapped in warm flour tortillas, these tacos from Domesticate Me blogger Serena Wolf deliver contrasting and complimentary tastes and textures guaranteed to excite your palate. They seem indulgent, but “remain on the healthier side thanks to the fact that they’re breaded in seasoned whole-wheat panko, baked not fried and garnished with plenty of fruits and vegetables,” explains Wolf, whose new cookbook, “The Dude Diet Dinnertime: 125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners,” comes out in October. “The ingredient list is long, and there are a decent amount of steps, but with a little organization these tacos are very easy to bring to life,” insists Wolf. And if you’re short on time, you can swap in store-bought salsa verde or pico de gallo.

GRILLED SALMON TACOS WITH POMEGRANATE JALAPENO SALSA

For another spin on fish tacos, Wolf turns to salmon, that easy-to-cook, even easier-to-enjoy gift from the sea. “What I love most about these tacos is that they’re layered with flavor and texture and hit all the right sweet-savory-spicy notes,” says Wolf. “They’re satisfying feel-good food that makes fulfilling healthy eating goals a breeze.” If you want to make them even lighter, swap the cheese for avocado. And if you happen to not be on team salmon, try using any firm white fish or even chicken — the pomegranate, jalapeño and red onion salsa will shine with any protein.

SLOW COOKER PULLED PORK TACOS

“When it comes to tacos, I prefer to take the stress and mess out of mealtime and turn to my trusty slow cooker to serve up the most mouthwatering pulled pork,” says Just a Taste blogger Kelly Senyei. This is a “set it and forget it” recipe, but thanks to a blend of spices, fresh citrus juice, beer and Senyei’s not-so-secret ingredient, cocoa powder, “it tastes like you’ve been hard at work all day.” Chocolate might seem like an unconventional taco ingredient, but its subtle richness is a perfect match for pork, explains Senyei. Once the pork completes its low and slow 8-hour braise, pile it onto tortillas and top with diced avocado, sour cream, cheese and pickled red onion for a serious feast.

ROASTED VEGGIE TACOS

“These tacos are so satisfying, it’s hard to believe they’re completely vegan,” says Sara Lynn Cauchon, the YouTube star known as The Domestic Geek and author of “The Domestic Geek’s Meals Made Easy: A Fresh, Fuss-Free Approach to Healthy Cooking.” The filling features sweet potato, bell pepper, red onion, corn and black beans, which are seasoned with chili powder and cumin then topped with cilantro and salsa verde. “This recipe is versatile and a great way to use up the veggies in your fridge,” says Cauchon. “You could also add some poblano or jalapeño for a touch of heat.”

GRILLED THAI-STYLE STEAK TACOS WITH CRUNCHY SLAW

“I love a good fusion taco, and these capture all the things you love about Thai steak salad in taco form,” says Alex Snodgrass, the blogger behind The Defined Dish and author of the upcoming “The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes.” Marinating the steak is essential. “I love the marinade, because it gives the steak a subtle touch of sweetness and helps make it more tender,” explains Snodgrass. The resulting tacos are “savory, spicy and tangy all in one bite,” with wonderfully contrasting textures from the steak and slaw combo.

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Sours: https://www.nbcnews.com/better/lifestyle/7-new-taco-recipes-try-home-ncna1057611
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Tacos With Tangy Cilantro Chicken

Martha Stewart has been on the Today Show a lot lately. She’s looking for a boyfriend. Did you know this? It’s been pretty entertaining watching her meet (for the first time) a couple of new guys that she found online. So awkward, yet so fascinating! Did you know Martha is actually in her seventies? I mean, she either has some really amazing genes or she’s paying big bucks to look that good (I think it’s a combination of both). I think her vibrant spirit and energy also helps, a lot….but either way, she looks good, she looks damn good! It’s no wonder her online dating page had so many hits, according to Matt Lauer. I mean, she’s hot, and she can cook. Seriously, what more could you ask for?!

Anyway, last summer I made these tacos from Martha’s website. Did you know that Martha ate tacos? I didn’t. Tacos just seem so…..simple…and not-so-elegant. Do you know? Of course, the moment I started smelling the aromas of the cumin, tomatillos, and jalapenos simmering together in this fantastic recipe, I knew it had Martha written all over it. Sure, tacos are simple, and “elementary” in many ways, but isn’t it nice to know that simple can also be divine?!

Tacos with Tangy Cilantro Chicken

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs, quartered
  • Salt and pepper
  • 2 Tbsp. vegetable oil
  • 1 medium white onion, diced small **
  • 1 1/4 tsp. ground cumin
  • 1 serrano chile, diced small (optional)
  • 3/4 pound tomatillos, diced large
  • 3/4 cup roughly chopped fresh cilantro
  • 8 crisp taco shells **
  • 1 cup shredded Monterey Jack
  • 2 cups shredded romaine

Directions

Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally, 5 minutes. Add onion, cumin, and chile, if using, and cook 3 minutes. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and pepper. Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a form, 25 minutes (add up to 1/2 cup more water, if necessary). Shred chicken, add cilantro, and season with salt and pepper. Serve chicken mixture in taco shells with Monterey Jack lettuce.

**NOTE: If you are following a low FODMAPSdiet omit the onion. Also, stick to one corn tortilla shell (although in reality, you’ll probably be ok with two. It’s the corn you need to consider when eating taco shells. Two should be your limit). If you want to avoid the corn altogether, look for a gluten-free soft taco shell (gluten free will automatically be wheat, barley and rye free, all of which contain fodmaps).

Anyone else love to shred chicken! I love it.

Estimated Nutrition Facts for 2 loaded tacos
Source: CalorieCount.com

Want to reduce the calories and/or fat? Eat these without a shell, on top of some fresh crispy romaine lettuce (the meat, chilies, and tomatillos were so flavorful on their own, and with the Monterey jack cheese it was a perfect combination of flavors.) You could also use chicken breast instead of thighs(thighs have more fat, but also a bit more flavor of course. You might not miss that extra flavor though since the other ingredients worked so synergistically….yes that’s a word….. in this recipe).

We turned this taco night into an all-out feast! Guacamole, salsa, sour cream, chips, and our favorite Summer Ale beer.

QUESTION: What would you serve with these tacos (other than chips and dip of course)? Leave some ideas in the comment section! My suggestion would be a veggie since the meal already contains a protein, grain, and some dairy. We actually served this with the quinoa salad I posted on Monday. Yeah, it was a carb-loaded dinner on this particular evening. It happens every once in a while.

Thanks for reading!

The Candid Rd

This was my photo from last year’s tacos. I think the shells I used were more open at the top, thus allowing more goodness to fit inside. There are so many shells to choose from now, I don’t know how to choose!

Sours: https://candidrd.com/2013/07/tacos-with-tangy-cilantro-chicken.html
Grilled Fish Tacos with Herbs and Vegetables- Martha Stewart

Make Every Day Taco Tuesday with Our 16 Best Taco Recipes

There are so many reasons why households across the country look forward to taco night: The dish is versatile, with so many different flavorful fillings to choose from; those soft, warm, and toasty tortillas are irresistibly tasty; and a seemingly endless variety of toppings mean that everyone can customize their meal to their liking. More reasons why we love them? Tacos are handheld and come in perfect pocket form, which makes them fun and easy to eat no matter your age. Plus, they're quick to put together and quick to clean up after—most recipes don't require much beyond a sauté pan and a bowl (or two) for toppings.  All of this is to say that we think tacos, like the Broiled Shrimp Tacos shown here, are the perfect meal, and we could eat them every day of the year, morning, noon, and night. This collection will focus on tacos for dinner, but we highly suggest that you try them for breakfast and lunch, too.

Tacos aren't just delicious—they can also be healthy, complete with all of the nutritional notes that we look for in a well-balanced dinner. Grilled chicken, steak, shrimp, avocado, or even tofu bring protein to the meal. Cheeses like cotija and pepper jack, or another dairy like sour cream, add a bit of fat. Add a spoonful of black or pinto beans to the mix to add fiber.

Half the fun of taco night is building your own customized meal, so make one of our favorite taco recipes from the selection here and pair them with your family's favorite garnishes. You can be sure that everyone will leave the dinner table with full bellies and their plates will be empty.

Sours: https://www.marthastewart.com/965866/taco-night-recipes

Tacos martha stewart

Martha Stewart Just Made This Popular Dish Into Breakfast Food

Having been cooped up in the house for nearly a year now, it’s totally understandable if you’ve lost your inspiration to cook. Luckily, thanks to a few of our favorite celebrity chefs, there are tons of fresh (dare I say, fun) recipes to get you out of your cooking rut. When it comes to dinner, you don’t always have to go the conventional route. In fact, some of our favorite foods are the ones that can be enjoyed at any time throughout the day (waffles for dinner? Yes, please!). Recently, Martha Stewart shared a dinner recipe that hits our love of breakfast-for-dinner meals, and now the lifestyle maven has once again put a spin on our usual meal rotation. Instead of tacos for dinner, why not try Stewart’s Steak and Egg tacos for brunch?

Giada De Laurentiis in pink dress;
Related story Giada De Laurentiis Just Turned Our Favorite Dip Into a Sandwich & It's So Easy to Make

“Taco night is getting a breakfast spin! These steak and egg tacos bring together chili-dusted skirt steak and fluffy scrambled eggs and tucks them into blistered corn tortillas. Top them off with lime wedges, chopped tomato, cilantro, and crumbly queso fresco,” Stewart wrote on Instagram. De-lish!

Tacos have always been favorites of ours — they’re a kid-friendly finger food and easy for everyone in the family to customize. Stewart took all of our favorite elements about traditional tacos and gave it a breakfast spin by incorporating some of our typical b-fast ingredients. And thanks to the chili powder — our day will get the kick we need.

Stewart’s three-step recipe will take you about 40 minutes, so in addition to being a great brunch option, it’s also a dinner you can get on the table pretty quickly.

Get Martha Stewart’s Steak and Egg Tacos recipe online , or in the Jan/Feb issue of Martha Stewart Living.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you’ll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale. 

Before you go, check out our slideshow below:

Sours: https://www.sheknows.com/food-and-recipes/articles/2397110/martha-stewart-steak-egg-tacos-recipe/
Grilled Fish Tacos with Herbs and Vegetables- Martha Stewart

Lighter Beef Tacos

Recipes

/ Source: Everyday Food, September 2008

Ingredients

Ingredients

  • 1 teaspoon vegetable oil, such as safflower
  • 1 large onion, chopped
  • 2 bell peppers (ribs and seeds removed), chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • Coarse salt and ground pepper
  • 3/4 pound ground beef sirloin
  • 12 soft corn tortillas (6-inch)
  • Store-bought salsa and shredded iceberg lettuce, for serving
  • Chef notes

    For the best flavor, warm the tortillas briefly in the microwave before serving.

    Preparation

    1.

    In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.

    2.

    Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.

    Source: Everyday Food, September 2008

    Sours: https://www.today.com/recipes/lighter-beef-tacos-t12001

    Similar news:

    Cauliflower tacos with pickled radishes

    Queso fresco is a delicious, fresh cheese made for crumbling over tacos. Slices of avocado and shreds of lettuce help to tame the spices, but if you want more heat, simply spoon some piquant hot sauce on top.

    Cauliflower tacos with pickled radishes

    What you’ll need: 5 radishes 1/3 cup white wine vinegar 1 pound cauliflower (1/2 medium head) 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 teaspoon ground coriander 1 small head Romaine lettuce or heart of romaine 5 ounces queso fresco 1 ripe avocado 8 white corn tortillas 1 ounce hot sauce olive oil coarse salt freshly ground black pepper

    Equipment: Rimmed baking sheet

    Recipe steps:

    1. Pickle the radish Cut ends off each radish then cut each into 8 wedges and put in a small bowl with vinegar, 1 teaspoon salt and 2 tablespoons granulated sugar, mix well and set aside to pickle.

    2. Prepare the cauliflower Preheat an oven to 375°F. Cut cauliflower into small florets about the size of your thumb. Place on a rimmed baking sheet and drizzle with 2 tablespoons olive oil.

    3. Add spices and roast Dust cauliflower with ground cumin, cayenne and coriander, then season with a pinch of salt and pepper and toss so the cauliflower is coated in the spice mixture. Transfer to the oven and roast, tossing occasionally, until the florets are golden brown, about 20 minutes.

    4. Prepare remaining ingredients Meanwhile, remove ends from lettuce, then cut crosswise to finely shred. Crumble the cheese into small pieces. Cut avocado in half, remove the pit and the skin and cut into slices.

    5. Cook tortillas Place tortillas over a gas flame set over medium heat. Cook until edges start to blacken then flip and repeat on other side. Stack cooked tortillas and wrap in aluminum foil and keep warm in the oven while the cauliflower cooks. Alternately, skip the toasting step and simply wrap tortillas in aluminum foil and warm in the oven.

    6. Serve Place cooked cauliflower into a large bowl, and serve with pickled radish lettuce, cheese, avocado, tortillas and hot sauce to build your own tacos. Enjoy!

    Sours: https://marleyspoon.com/blog/cauliflower-tacos-with-pickled-radishes


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