This evenings fare will be chicken enchiladas, got all the fixings, just need to had the filling and bake them. Perfect for the chilly day here.

Rather makes me wonder what do you all the other nights.

I think it's best not to ask.

I made Blue Bayou potatoes with ham bits and extra cheese.

Chicken Pestachio

2 boneless skinless ckn breast (~1lbs)
2 cups (packed) fresh basil leaves
1/4 cup shelled pistachios
2/3 cup olive oil
2 cloves garlic
1/2 cup grated Parmesan (or romano or other similar cheese)
1 medium romano tomato, sliced
salt and pepper to taste


Make the pesto:
Add pistachios, basil, and garlic to a food processor. Pulse to coarsley chop. Add olive oil. Process until smooth. Salt and pepper to taste.

Preheat oven to 400. Lightly oil the bottom of a baking 9x9 baking dish and place the chicken breasts in the middle. Soon the pesto onto the chicken until it's covered. Sprinkle half of the cheese on top.

Bake the chicken uncovered for 15 minutes.

After 15 minutes place the sliced tomatoes on top of the chicken, then sprinkle the remaining cheese on top. Bake for another 10 minutes.

Serve. Enjoy.

Cacio e Pepe - which is much simpler than the fancy name implies, but delicious all the same.

OH! SHELLED pistachios! No wonder mine came out so crunchy! I'll have to try it again...

Dessert:

1-2 graham crackers, crushed
2 small handfuls of small marshmallows (I had the mini jet-puffed type on hand, but might I suggest chopping up some Plush Puffs caramel swirl instead?)
Hot fudge (Sanders being the correct choice)
2 Luxardo cherries

Preheat oven to 400
Put the crushed graham crackers in 2 small ramekins until there is a solid layer on the bottom.*
Fill the ramekins to a little below the top with marshmallow. Place on a baking sheet and bake until marshmallows begin to brown.
Remove from oven, put a generous dollop of hot fudge in the middle of each. Return to oven for ~2 minutes, or until fudge has heated.
Remove from oven, top with cherry (and some of the syrup).

Serve with oven mitt because the ramekins are fvcking hot at this point. If you let it cool, the caramelized marshmallow and other sugary stuff will probably start to harden, so it needs to be served hot. Need to refine a bit. The below change might help.



*Ideally, instead of just crushing the graham crackers, I'd do a full graham cracker crust, but I didn't want to take the time last night.

GD, you might also like Toschi Amarena Cherries, they're yummo! I get them locally at Molinari's (if you ahve any Italian groceries, you can prolly find them, too)

Your dessert sounds yummy, but, not on myu list of eatables. Sorry to say.

Probably shouldn't be on my list either...but thanks to my innate laziness it won't be often.