Yesterday I saw Sandra’s recipe for meatballs and decided that today I just had to make them. I’ve never actually baked the raw meatballs in sauce before, so I thought it would be something a little different. (I usually bake them seprately than plunk them in the sauce). When I told Drew about my plan for dinner he offered to make a big pot of sauce. Oh yeah! I can make an okay sauce, but when at all possible, I leave that to my husband. He is without a doubt the best sandwich-maker and the best sauce-maker in the house. Amazing how a little thing like tomato sauce can turn my whole mood around 🙂
I’ve been a little cranky today because I have to go with Jake to this “Family Catechesis” thing for Sunday school this afternoon. Honestly, I just don’t feel like going. At the last one of these parent meetings I attended, I just felt overly preached at and that irritated me. Oh well, I have no choice. At least there is supposed to be food, LOL!Speaking of food, the lemon chicken with olives last night was quite tasty:
I forgot to add cumin, and I added a little chicken broth to the sauce. Overall, I think I could achieve the same thing just by using olives instead of capers when I make my usual chicken picatta. Not that this recipe was that different, but “my” recipe is one that I make a lot and can do nearly blindfolded, rather than have to pay attention to an ingredients list. But it went over well with everyone. Noah even ate some (though he insisted on dipping the pieces in ketchup — whatever it takes, right?).
Then, this morning I tried a recipe for, get this, a coffee cake that you bake in the microwave! It was actually really good. The boys didn’t care for it much because it is not overly sweet, but Drew and I loved it. Here’s the recipe:
Apple Walnut Coffee Cake
2 cups “Jiffy” baking mix (Bisquick would be fine too)
1/3 cup packed brown sugar
1/2 cup chopped walnuts
1/2 tsp. ground cinnamon
1/3 cup milk
1 cup chunky applesauce
Grease an 8″x2″ microwave safe dish.*
Mix brown sugar and 1/4 cup walnuts. Set aside. In a separate bowl, blend baking mix, 1/4 cup walnuts, cinnamon, milk, and apple sauce. Beat with an electric mixer about 30 seconds. Spread into prepared dish. Spring with brown sugar mixture. Microwave on power level 10 (high), rotating dish every 3 minutes until top springs back when touched lightly and cake begins to pull away from the sides of dish — about 6 to 9 minutes. Cool 10 minutes on heatproof surface.
*I used an 8×8 Pyrex dish, but obviously use what will fit in your microwave.
It was a nice change for a lazy Sunday breakfast. Well, it’s time to make lunch and then get ready to go to this thing. Enjoy the rest of your weekend!