I made a goal this week of making some wonderful mexican meals and since we are now done with the week, I can officially say that it was a huge success. The biggest success of the week? My enchiladas and rice. This meal was packed full of amazing flavors, textures and spices. It was perfection on my paleo plate. And of course, the “Whole Family” loved it.
It seems we have been having some rather slow days lately but let me assure you, this was NOT one of those days! We ate GOOD today people!
Breakfast was your basic chorizo and egg. I say basic because it is the easiest and fastest thing in the world to make. I have been eating it for breakfast since my pediatrician released me to eat real food around the ripe old age of 1. Seriously. Chorizo and egg was a staple in my Mexican home growing up and I will say again how GLAD I am that it is such a basic food that I can enjoy it even while eating well. I am also very GLAD that my kids can’t get enough of chorizo and eggs like their momma. Must be the Mexican in em!
I knew going in to lunch that I was taking a risk. A big risk. On many levels. What was the risk I was joyfully walking in to? Stuffed poblano peppers. Why is this a risk? Well, first of all I’ve never made them. Second of all, I’ve never eaten them! Yes, I know, it’s humiliating. I was not the most risky of an eater growing up. I was the kid who went to a mexican restaurant and ordered the chicken strips. Sad. Very sad. As I grew up and matured by leaps and bounds I began trying, and loving, new foods. One food I never did get around to trying was stuffed poblano peppers. Well, I guess I can’t say that anymore. I know not only have made them, I have EATEN them too!
Oh, to get back to my risks. The third reason this meal was a risk? The kids. I am blessed with non-picky-for-the-most-part kids but stuffed poblano peppers? I really was happily trudging along until I took a bit of one and realized DANG, these have a kick to them! Yeah, the kids...it was now an issue of would these be too hot for the kids?!