Reinventing & A Walk Down Memory Lane

I have to say that Day Two of my re-blogging experience has been a great success! Last evening after my latest post I whipped up a delicious batch of Frozen Banana Yogurt with Peanut Butter and Chocolate-Hazelnut Swirl. Thank goodness for my sister and brother-in-law's amazing blender otherwise the recipe would have never been a success. Definitely doesn't taste quite like your traditional frozen yogurt, but still delicious and packed with protein! I improvised with some chocolate chips since unfortunately I was all out of Nutella (whomp whomp). The recipe can be found here: http://www.foodnetwork.com/recipes/geoffrey-zakarian/frozen-banana-yogurt-with-peanut-butter-and-chocolate-hazelnut-swirl.html

Moving back to today's successes: this afternoon I reinvented last night's Korean Beef bowl into Korean tacos. I miscalculated a bit last night and made about twice the amount of beef for the amount of rice I made...I blame it on my distain for making rice. However, I heated up some of the leftover meat in the microwave and put the reimagining process into play. We have a huge stack of corn tortillas in the fridge right now so I took those babies out and warmed them up on the stove. Next, I did a quick chiffonade of lettuce, diced up a bit of the red onion we had in the fridge, and mixed together some sour cream and sriracha. Sooooo delicious! I love revamping recipes and consider it a personal challenge...I have to say that this time it was a success. 

As for dinner, I made one of my all time favorite recipes: Ina Garten's Parmesan Chicken. This is not your run-of-the-mill "chicken parm" my friends. Oh no, this is the parmesan chicken recipe that screams summer and suits my every childhood desire for chicken fingers while still trying to maintain some sort of dignity and class. Chicken breasts breaded in flour, egg, breadcrumbs and parmesan, and are pan-fried to perfection in a blend of olive oil and the food of the gods - butter. Yum! For the pièce de résistance it is served atop a bed of crisp cool lettuce with a refreshingly bright lemon vinaigrette. Can you tell I like the recipe? The best part is...it is going to make some amazing leftovers for lunch tomorrow. 

Well that's all for tonight! Until tomorrow my friends...

With a touch of love,

Jill