Giving Thanks in November

I'm thankful that my husband is as adventurous as I am when it comes to experimenting with recipes and trying new dishes.

A few weeks ago, Tom and I watched Rick Bayless on Mexico-One Plate at a Time preparing a stuffed pepper using dried chiles.  I couldn't remember what kind of dried chile he used, I couldn't remember what he stuffed it with, I couldn't remember what sauce he ladled over it or even what kind of cheese he topped it with.  I didn't remember how long I needed to soak the dried chiles or how long the dish needed to be in the oven.  But I DID remember that it sounded delicious and I thought it would be fun to try something new.

I went to the website and once I poked around in the recipe section, I just had to laugh.  I didn't know enough about the dish (or enough Spanish) to figure out which recipe I was even looking for, so I figured I better give up.

I told Tom I really didn't know what I was doing but he wasn't phased.  He told me to give it go anyway.

So I did.

I soaked the chiles and then sliced them open and removed the seeds, leaving the stem and tip intact.  I filled them with a mixture of hamburger, onion, garlic, cumin, and adobo sauce, one egg and about a half cup of cooked rice.  After the chiles were stuffed I spooned some enchilada sauce over them, topped them with cheddar cheese, and popped them in a 375 degree oven for about 45 minutes.  While they were cooking, I made an impromptu 'Mexican fried rice' with the leftover rice.  I sauteed some thin rings of onion and thinly sliced red peppers in olive oil until soft, added the rice, about half a can of sweet corn, drained, and three slices of crispy bacon, diced.  I seasoned it with crushed red pepper and turned the heat down low.

The stuffed chiles smelled wonderful!  When we cut into them, the chiles were too tough to chew, but they gave a nice flavor to the meat.  We enjoyed our meal together, talking about what worked and what didn't; what I could try next time--what to add and what to leave out.  We agreed the chiles needed to soak longer, the garlic didn't need to be invited to the party next time, and the whole dish could have been spicier.

It's so rewarding to cook for someone who isn't picky, who's willing to try anything, and who is still appreciative, even when the dish isn't perfect. 

I'm so thankful for my husband and the little things he does to make me happy and feel appreciated.

There's still time for you to participate in this month of thankfulness!  Rebecca is still collecting our thankful posts and she'll add yours to the list if you send her your link!

Comments

[rosemary]

Rick Bayless is a fabulous cook, but your take on his recipe sounds delicious! Tom's a wise man to encourage you to create it.

[heidi]

Yep- you have a definite blessing in a man who is adventurous in the kitchen. My husband likes meat and potatoes. No sauces, no herbs, no spices.