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!

Paula Deen's Flourless Chocolate Cake

Gluten free but not calorie free. Dieters beware.

INGREDIENTS:

12 oz. semi-sweet chocolate chips

2 sticks of butter

1 1/4 cups of sugar

6 eggs, separated

DIRECTIONS:

Place some parchment paper on the bottom of a springform pan so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to spray the paper with some non-stick cooking spray just to be safe. After your pan is ready, preheat your oven to 325 degrees. Separate 6 large eggs. Yolks in one bowl and egg whites in another. Set aside.Combine chocolate chips and 2 sticks of butter. Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth. Whisk in 1 1/4 cups sugar until combined. Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition. Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form. Then, gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees. It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay! Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.