Emerging from a hole and this and that!

The nausea is getting more manageable and I have begun stepping into the kitchen again! Thank you, Lord! I hope to start putting up more recipes in the days to come, but until then I thought I would pass on some recipes I have found online and really loved. Hopefully it will help if you're having trouble with this weeks meal planning.

P-Dub's chicken parmigiana. This was so easy and everyone loved it, you may even want to serve them with her rosemary dinner rolls - super delish and very easy.

Bronzed sea bass with lemon shallot butter. I made mine with cod from the frozen section at Sam's - cut me some slack, I live in a small town :) Be careful not to use too much oil when cooking the fish and to use a lower heat when making the butter sauce. I messed those two elements up and this was still wonderful! I served mine with mashed potatoes and veggies. This was a recipe from Pastor Ryan, a contributor to The Pioneer Woman, and everything I have made of his has been met with rave reviews! He is also doing a food week at his blog, and today he had some great tips!

And who could leave out good ol' Paula Deen? My husband loves banana pudding, and while I can usually do without it, this takes banana pudding to a whole new level! It really isn't Yo' Mama's Banana Pudding!

Hope you all have a wonderful week! Happy eating!

Mimi's Cornbread

This is my mother-in-law's recipe and it is hands down, the BEST cornbread on the planet. End of story.

INGREDIENTS:
1 cup flour
1 cup corn meal
2/3 cup sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 cup milk
1/3 cup veg. oil

DIRECTIONS:

Combine dry ingredients. Add egg, milk, and vegetable oil. Pour into greased pan and bake at 400 degrees for 20-25 minutes.

Green Chile Stew

Again, this is one of those recipes where everyone has their own version. This just happens to be mine!

INGREDIENTS:
1 tablespoon olive oil
1 pound cubed beef or pork
1 onion, coarsely chopped
Salt and pepper
1 32 ounce container chicken broth, plus 2 cups
1 28 ounce can diced tomatoes, drained
4-6 potatoes, peeled and cubed
1 teaspoon garlic powder

Green chile, to taste (We use fresh roasted chile, peel it, coarsely chop, and leave the seeds. If you prefer, you can buy frozen green chile that is already prepared; however you may want to add some crushed red pepper or cayenne pepper if you want the heat.)

DIRECTIONS:

Heat the oil in a large stockpot over medium heat. Add the meat. Salt and pepper generously. Cook until no longer pink. Push meat to the side of pot and add onion. Cook for 3-4 minutes or until onion is transparent. Add the broth, tomatoes, chile, potatoes and garlic powder. Cover and simmer over low heat until potatoes are cooked through. About one hour. Taste and add any additional seasonings. Serve with tortillas or, our favorite, Mimi's cornbread (recipe to come!).