It's our anniversary today so I'm making duck enchiladas, probably a salad, and fresh lemon tarts for dessert. And we have a good bottle of champagne that we'd bought for New Year's but never drank because DH had the flu at the time.
No idea what we're having tonight. We've had pasta the last two nights (spaghetti and fettucini), so I'm thinking of something lighter. Maybe even just a big ole salad with chicken, but I'm not sure if that guys would go for that.
Angie - It's the recipe from the big red Betty Crocker cookbook. It's supposed to make 4 servings (but we all know that's not much), so we double it. Doubled:
1 cup heavy/whipping cream
2 sticks of butter or margarine
1.5 cups parm. cheese
salt and pepper if you want (I usually add a dash or two of pepper but no salt - the cheese makes it plenty salty)
Heat the cream and butter in a skillet over medium heat until the butter melts and it starts to bubble (stir frequently). Then turn down the heat and simmer for 6 minutes (stir frequently) - it'll thicken up a little. Take it off the heat and stir in the cheese, salt, and pepper.
That's it! Sooooo yummy and incredibly unhealthy. It gets weird when you reheat it though - sometimes it separates and you get a puddle of butter at the bottom. I pour that out and it still tastes great the second time - just looks funny. It's very rich and very filling.