Last night, we had a mini-monsoon full of pounding rain, hail, wind, thunder and lightning after I got home. Since I got home late from work yesterday and it had been a while since we had eggplant parmesan for dinner (and I just happened to have a tray of Michael Angelo's Eggplant Parmesan in the freezer), I decided to make that for our dinner last night. As I mentioned back in my February 1st post, it is truly "restaurant quality"...not your typical frozen dinner fare. There was enough left to have it for lunch today too which made it even better! In case you didn't see my February 1st post about this awesome eggplant parmesan....here is the link: http://gourmetgirlcooks.blogspot.com/2012/02/wet-wacky-wednesday-mealwow.html
This evening I was in the mood for a main dish salad for dinner. I made hubby and I huge salads filled with fresh romaine, carrots, cherry tomatoes, shredded parmesan cheese and chunks of breaded chicken tenders. I decided I wanted to whip together my own vinaigrette type dressing and just kind of made it up as I went. I whisked together extra virgin olive oil, red wine vinegar, dijon mustard, honey, grated parmesan and then spiced it up by adding some sea salt, cracked black pepper, cayenne pepper, seasoned salt, dried buttermilk dressing herbs, onion powder and garlic powder. I kept playing around and adjusting it until it tasted yummy. I must say...it was pretty darn tasty! I snapped a pic below to share. Enjoy!