Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Chicken, Bean, and Poblano Skillet
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Some of the best dishes I developed seem to have started off as a mistake. This recipe came about because I intended to make bean and cheese stuffed poblano peppers, but the peppers did not hold their shape because I lost my mind and blistered the skins off of them. No, you are not suppose to remove the skin from any pepper when you are stuffing them. I just did not think about what I needed to do for the recipe and went to my default setting of charring hot peppers. So, I ended up with a problem opportunity.
I knew had a couple of cooked chicken breasts in the refrigerator, a can of Rotel tomatoes in the pantry, and a hungry family. So, I improvised a dish that I think was delicious. Plus, I am not sure my daughter would have eaten the stuffed peppers after discovering how much heat the poblano peppers I purchased actually packed. They were HOT. She was able to eat everything except the peppers because everything had been cooked atop instead of inside the peppers.
I topped the skillet meal with mild salsa, but my daughter has requested that I stop doing this and just leave it as an optional topping. I already do that with sour cream, because I am the only one who can and will eat it.
The bottom line is that the opportunity presented by a mistake ended up being the catalyst for a dish that is more than the what was intended.
Chicken, Bean, and Poblano Skillet
April 20, 2018
Ingredients
- 3 poblano peppers
- 1 can seasoned tomatoes
- 1/2 c. chicken broth/stock
- 1 or 2 chicken breasts, cooked and chopped into bite sized pieces
- 1 can black beans, drained and rinsed or 2 c. cooked black beans
- 1 to 1 1/2 tsp. Adobo seasoning, to taste
- 1 to 2 c. shredded Cheddar Jack cheese, to taste
- salsa (optional)
- sour cream (optional)
- cilantro, chopped (optional)
Instructions
- Place peppers on a baking sheet and roast in an oven at 400 degrees f or under a broiler until the peppers start to blister and char. Turn as needed. Or char the peppers on a direct flame.
- Place peppers in a heat proof bowl and cover with plastic wrap.
- Allow peppers to cool until they can be easily handled and skins removed.
- Peel and split the peppers. Remove the seeds.
- Lay peppers flat in a large skillet that has been lightly sprayed with oil.
- Add tomatoes and chicken stock.
- Mix chicken and beans together with Adobo seasoning.
- Place chicken mixture atop the pepper sin the skillet.
- Sprinkle with the desired amount of shredded cheese.
- Cover skillet with lid or foil and cook on medium until cheese is melted.
- Serve warm with salsa, sour cream, and/or cilantro, as desired.
Notes
Other types of beans can be substituted for the black beans including pinto, kidney, red, etc.
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