Tuesday, January 31, 2012

Strawberry Lemonade Cheesecake Cupcakes




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I have been trying to think of something fun to make for Valentine's Day.  I have honestly never been a big fan of the holiday. Since adulthood, it just seems like a reason for me to feel bad that my significant other at the time never remembered to get me something (not my hubby, he is perfect and would NEVER forget....tee hee). But the kids love all the holidays so I have made it my goal to create special things we can make into annual traditions for every holiday.  Now that the kids are getting older it is fun to see all the things we can do together and them actually participate (rather than me doing it all myself and acting all goofy and excited) The Lemon Cheesecake Tarts I made were so good I needed an excuse to make some more. I have seen people do red velvet versions of these cupcakes but I wanted to try something a little different! They were really good but I do recommend keeping them chilled so that the cheesecake stays delish!





Ingredients:

Cheesecake: 
  • 3 (8-ounce) packages cream cheese
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
For the Strawberry Cake:

  • 3 cups self-rising flour
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 1/2 cup pureed strawberries, strained
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract
  • 4 large eggs, beaten
  • 4 drops red food coloring
For the Lemon Buttercream Frosting:

  • 1 cup butter
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
Directions:
     blend cream cheese, sour cream, heavy whipping cream, and sugar in a bowl until smooth. Add in lemon zest, lemon juice, and vanilla. Then beat in the eggs one at a time until well mixed and all is smooth.

    In a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon, and eggs. Add in food coloring until you get your desired color.

    Cream butter. Blend in sugar one cup at a time. Add in vanilla and lemon juice. Refrigerate until needed. 

    To make the cupcakes, start by placing cupcake papers into your cupcake pan. Fill cups 1/3 full with strawberry mixture. Fill up to 2/3 with cheesecake mix. Then top with a spoon full of strawberry to create top layer. Bake at 350 for 22 mins. Cool on counter. Frost cupcakes. Cakes are best served chilled.

    Our Ratings:


    Mama F: 10 - These were to die for!! Ok, maybe not literally but close. I feel like such a genius. And soon, I will be a fat genius cause I just ate 10. Sigh. 





    Daddy F: 8- Enjoyed the cheesecake/cake part but thought the buttercream was too sweet. Uh.......I'm pretty sure this guys an alien!




    Fuller Kids: 10 - Yup, you guessed it, these babies were gone in less than a min! Strawberries and cheese beats chocolate in their books any day!




    Lucky the Dog: 5 - Eh, it was eatable but you should try my salted bacon cupcakes!!!

    Monday, January 30, 2012

    Sunrise Oatmeal Raisin Squares


    Recently, one of my friends decided that she was going to try a gluten free diet to see if it would help her gastric upset (oooo sexy talk). I feel bad sometimes because I have diabetic friends, vegan friends, and now a gluten free friend and well, mostly I just think they are weird. (ok in fairness if it is a medical reason I understand the need but otherwise, why limit your yummy food options??) Everything in moderation, right? Well, I love being able to make little treats for friends just to show them I was thinking of them (yes, I know, I am sweet. You wanna be my friend?) and so I decided to try my hand at making something gluten free for her to try out. Apparently, you have to find "gluten free" oats but otherwise, this is an ok recipe. I think. Either way it was really yummy and generally pretty healthy! Tastes like oatmeal in a cake form and well, I  guess it is!! :)


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    Ingredients
    • 3 cups old fashioned oats
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 cup plain nonfat yogurt
    • 1/2 cup nonfat milk
    • 1/2 cup applesauce
    • 1/4 cup vegetable oil
    • 1/4 cup brown sugar
    • 2 eggs
    • 1/2 teaspoon almond extract
    • 1/2 cup raisins

      Preheat oven to 350. Grease an 8x8 pan. In a large bowl, mix together oats, baking powder, salt, cinnamon and nutmeg. In another bowl, whisk together yogurt, milk, applesauce, oil, brown sugar, eggs and extract. Add wet ingredients to dry ingredients, mix until just incorporated. Fold in raisins. Pour batter into baking pan and spread evenly in pan. Cook for 35 minutes or until golden brown on top. Cool in pan for 30 minutes before cutting into squares.

    Our Ratings:


    Mama F:  8- It was pretty good considering it had no flour in it! I was concerned it would taste weird but it was very moist.





    Daddy F: 7 - It was an interesting texture for me. It really was like eating oatmeal, only in a cake form.




    Fuller Kids: 8 - Both kids ate their whole squares happily and have requested more in the afternoon as a snack.




    Lucky the Dog: 10 - After picking out her raisins Lucky enjoyed her oatmeal treat.

      Sunday, January 29, 2012

      Slow Cooker Sundays - Bean and Tortellini Stew

      This was a simple and filling meal!! Unfortunately I didn't get a very good picture of it because we were out late and by the time we got home it was dark outside. But is was so good I will make it again soon and then I will update with a photo! I promise!!
      • 1/2 cup chopped onion
      • 2 medium zucchini, in 1-inch cubes, about 1 cup
      • 3 1/2 cups chicken broth or vegetable broth
      • 1 large can (28 ounces) crushed tomatoes
      • 3 1/2 cups chicken broth or vegetable broth
      • 1 can (15 1/2 ounces) canned great northern beans, drained and rinsed
      • 1 to 2 tablespoons dried leaf basil
      • 1/2 teaspoon salt, or to taste
      • 1/4 teaspoon pepper
      • 8 ounces fresh or dry cheese-filled tortellini, cooked


      Combine all ingredients except tortellini in Crock Pot. Mix well. Cover and cook on Low setting for at least 6 hours. When ready to serve, increase heat to High setting. Add cooked tortellini. Cook 10 minutes longer, until heated through.



      The Slow Cooker Sunday Link Up, hosted by Doggie at the Dinner Table, is a place for other foodie lovers to share links to their blogs. Every Sunday a linky will be posted with recipes from my own kitchen. The linky will be open for 24 hours and you can link up to posts you’ve posted in the past. 

      The Fine Print: 
      • You are free to join the Slow Cooker Sunday link up at any time. You can also skip a few weeks and then come back.But we will miss you! :)
      • Please link directly to a post containing a slow cooker recipe— not your main blog URL.
      • Please only link to your own blog or photos hosted online.
      • You MUST link back to Doggie at the Dinner Table in your blog post. This way, if someone else wants to join the fun, they can. You can either link with text or using the Slow Cooker Sunday photo which can be found in the sidebar.
      • I highly encourage you to visit other participants and leave comments. This is a great way to meet new friends and become inspired in your culinary quests! I try to visit all the blogs participating as well!






      Saturday, January 28, 2012

      Saving Our Serenity (S.O.S.) Saturdays - Bath Salts

      Im sorry. I can't help it. I am so officially obsessed with Pintrest that I have a million fun little craft projects that I want to do and share. As much as I love my family sometimes I just need a little escape and completing small (or sometimes large) projects just helps me get my moments of silent relief. I am also super lucky to live about a mile away from my best friend from childhood so we like to get together and inspire each others creative sides.

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      With my stressful last couple of days and her in the midst of a major career change, we thought it appropriate to make our first project some relaxing bath salts. They seemed easy enough and well, we could use an easy start! We made 3 different recipes and bottled them all up in jars and as gifts for friends. It was really fun and they smell AMAZING!! I can't wait to try them in my bath and the little apocathary jars add a nice decorating touch to the bathroom too!


      These are the scents we made:

      Lavender Camomile

      • 1 cup Epsom Salts
      • 1 cup dead sea salts
      • 1 cup sea salts
      • 12 drops lavender essential oil
      • 8 drops camomile essential oil 
      • 1/4 cup dried lavender 

      Minty Eucalyptus 

      • 1 cup Epsom Salts
      • 2 cups sea salts
      • 4 drops Eucalyptus essential oil
      • 8 drops peppermint essential oil
      • 8 drops spearemint essential oil
      • 1/4 cup dried peppermint leaves 

      Cedarwood Jasmine

      • 1 cup Epsom Salts
      • 2 cups sea salts
      • 12 drops Jasmine Essential oil
      • 8 drops cedarwood essential oil
      • 1/4 cup dried sage leaves 
      These recipes filled our 500ml jars. The last one was my favorite!! It was a random mixture but it smells like a walk in a flowery woods! Have fun making yours!!

      Friday, January 27, 2012

      Creamed Corn Casserole


      Today has been a long and stressful day for me.  I had my 25 week prego appointment and after 10 mins they couldn't find baby girl's heartbeat. So I was send for an ultrasound where they were able to locate it and check on her and make sure she was going ok. They ran a fetal fibronectin test "just in case". Of course, I don't have the results yet. But seeing as I have gone into labor with my other 2 little lassies between weeks 28-30 they are keeping a close eye on me.

       I needed some comfort food. I realize this is not some fancy dish but it is just one of those things I grew up on and I like to eat when I need a pick me up. If you have never had it before it is def worth a try! My family usually reserves it for holidays but sometimes, you just need a special treat.




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      Ingredients:

      • 2 cans cream style corn
      • 1 egg
      • 1 sleeve of saltine crackers, crushed
      • 1/8 teaspoon pepper
      • 1 tablespoon sugar (optional) 
      • 2 tablespoons butter
       Pour corn into a greased 8x8 pan. Mix in egg, pepper, sugar (if a sweeter taste is desired) and crackers. Cut butter into chunks and drop onto top. Bake in 400F for 35-45 mins or until corn is no longer bubbling and the top has turned golden brown.


      Our Ratings:



      Mama F: 9 - This comfort food really hit the spot for me after a long day. And the sea salt bath soak I took after was just the cherry on top.





      Daddy F: 9 - It was nice to have this special treat on a not holiday. I dont know why we dont just cook it more often. (Cause then it wouldn't be special. Duh)





      Fuler Kids: 10 - Corn is one of my 4 year old's favorite food groups. It's not a food group???? You would never know by the way she chows it down.





      Lucky the Dog: 9 - A few tablespoons full make a nice addition to my boring kibble. Yum!


      Thursday, January 26, 2012

      Cinnamon Apple Pecan Pancake Pie


      Yeah, the title is a bit of a mouthful but you will want to stuff your mouth full once you take one bite! Seriously, I love cinnamon apples. The fact that they are drown in butter and sugar probably negates their health factor, but I like to believe blindly that I am still doing myself a service.


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      As I have lamented before, I am SOOOO not a morning person. Sometimes I dream about my pre mommy days when I used to sleep until noon. Then I am rudely awakened at 6 in the morning by little voices calling "Mommy, I need to go potty!". Dang those baby gates we put up to keep the little one from escaping in the night. Now my 4 year old can't take herself to the potty. Ugh. And then they want to be fed. Really? Maybe I am weird but I seriously can't eat anything before 9 without feeling sick. They must take after their daddy in the must-eat-right-when-I-wake-up-to-break-the-zombie-act thing. At any rate, I love morning dishes that require little effort on my part. I make the apples the night before and in the morning you just have to grease the pan, pour in your ingredients, and bake. Joy.


      Ingredients:
      • 2 cups Cinnamon Apples (Recipe Follows)
      • 3 eggs
      • 1/2 cup milk
      • 3/4 cup pancake mix
      • 1 teaspoon sugar
      • 1/4 cup chopped pecans
      Grease the bottom and sides of a spring form pan.  In a bowl, mix eggs, milk, pancake mix, and sugar until a batter forms. Sprinkle half of pecans over the bottom of the greased pan. Pour apples over pecans and then sprinkle remaining pecans over apples. Pour the pancake batter over the apple/pecan layers. Bake at 450 for 10 mins.  Let cool for about 10 mins in pan and then release the spring and flip over onto flat surface. Serve warm. 

      Cinnamon Apples:
      • 6 Granny Smith apples, sliced
      • 1 teaspoon lemon juice
      • 1/4 cup butter
      • 1/4 cup brown sugar
      • 1/8 teaspoon salt
      • 1 teaspoon cinnamon
      • 1/8 teaspoon nutmeg
      Instructions
      In a large skillet, melt butter. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.

      Our Ratings:



      Mama F: 7 - A sweet and filling breakfast that required minimal effort in the morning! Yay for that!




      Daddy F: 4 - Not a fan of the cinnamon apples. Apparently he doesn't like cooked apples. Who knew?





      Fuller Kids: 8 - After my 4 year old picked off the pecans she and the 18 month old both devoured their breakfast treat. Sure beats cereal!





      Lucky the Dog: 6 - I thought it was a nice sweet treat. Did you know that when making the apples you can use bacon grease instead of butter. It's true! So true.....

      Wednesday, January 25, 2012

      Woofy Wednesday - The Torture Gate






      Why oh why has human Mommy done this? Does she not love Lucky the dog anymore?? Has Lucky done something bad to make my Mommy angry?

      As you can see, newest thing in my house this week is human Mommy put a gate across the kitchen doorway. Lucky the dog can no longer lay at her feet while she is cooking all the yummy smelling food. She said it is because human babies keep sneaking into kitchen and getting into cabinets and trying to touch the hot things when other humans are not looking. But I, Lucky the dog should not be punished for this!! How will I taste all the yummy smelling things to make sure they are safe for my human family to eat!! And surely Mommy must know that I, Lucky the dog, am always keeping a watchful eye on my siblings! I make sure every night before I go to bed I stop in their rooms to make sure they are sleeping safe and no scary monsters are in their closet!

      So why must I lay outside this cold metal gate away from the warmth of my mommy's feet and the hot things smells? I will show my mommy, I am good. And she will let me in, you will see. And she will feel so guilty that next time she makes steak she will give Lucky the good dog my own ribeye. Yes....you will see.

      Tuesday, January 24, 2012

      Chipotle Chicken and Black Bean Enchiladas


       Oh chipotles.  I love their smoky, spicy flavor. I couldn't stop sniffing them the whole time I was cooking this. I must admit that I am really not the most outdoorsy of people. But there is just something about the smell of a bonfire that gives me such a high.  For some reason it reminds me of my childhood and just makes me super happy. Maybe this could explain my extreme desire to own a fancy fire pit so I can just light things on fire when ever I choose. (please don't run, I swear I am not a crazed pyro!) ANYWAY - so as you know living in Texas we eat lots of Tex Mex. This is kinda my spin on one of my favorite dishes! With the beans and corn inside it is a pretty hearty meal on its own. You could also throw some rice in a larger tortilla and go burrito on your face. Yeah, that's right.


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      Ingredients:

      Enchiladas: 
      • 2 chicken breasts, boiled and shredded 
      • 1 tablespoon olive oil
      • 3 cups chipotle sauce
      • 1 cup canned black beans 
      • 1 cup canned whole kernel corn
      • 1/4 teaspoon cumin
      • 1/4 teaspoon paprika
      • 2 cups shredded mexican blend cheese 
      • 12 corn tortillas 

      Chipotle Sauce
      • 2 dried ancho chiles, stemmed and seeded
      • 3 chipotle chiles  
      • 2 cans fire roasted tomatoes
      • 2 teaspoons corn oil 
      • 1 cup chopped white onion 
      • 5 garlic cloves, sliced
      • 1/4 teaspoon salt 
      • 2 cups chicken broth
      • 2 tablespoons chopped fresh oregano
      • 1/2 teaspoon ground cumin
      • 1 tablespoon fresh lime juice 
      • 1/8 teaspoon ground red pepper
         
        Directions:

        Heat olive oil over med heat and add chicken to pan. Add cumin and paprika and cook until fragrant, about 3 mins.  Add in beans, corn, and half of chipotle sauce. Allow to simmer for about 15 mins for flavors to blend. Mix in one cup of the cheese. Warm the tortillas so that they are easier to work with (40 seconds in the microwave is fine). Place approx 1/3 cup of enchilada mixture in the middle of each tortilla and roll up. In a greased 9x13 pan place the filled tortilla seam side down. Repeat with remaining tortillas. When the pan is full pour any left over enchilada mixture on top of enchiladas. Pour remaining chipotle sauce over enchiladas and top with remaining cheese. Bake in 350 oven for 15 mins or until cheese is completely melted.

        Drizzle a few tablespoons of olive oil into a large pot, and set to medium heat. Add the dried ancho peppers and toast in the oil until brown and fragrant. Add the onion, and cook until translucent. Add the remaining ingredients. Bring to a boil, and then reduce heat to simmer. Allow to simmer for about 45 minutes to an hour. Use a blender to blend the sauce smooth.  Store in refrigerator for up to a week.



        Our Rating:


        Mama F: 10 - These were SOOOO good. They were pretty spicy so if you dont love the spice you may want to leave out a couple chipotles! But really good, the sauce is better than many restaurants.




        Daddy F: 10 - Restaurant quality! Loved the level of spice and smokiness.

           


        Fuller Kids: 0 - I knew it would be too spicy for their liking after I tasted the heat level in the spice. Will have to come up with a more "kid friendly" sauce.





        Lucky the Dog: 2 - Mommy gave me some boiled chicken - one of my favs! But said I couldn't have the "whole enchilada". Boo.

          Monday, January 23, 2012

          Lemon Cheesecake Tarts


          One upon a time I used to HATE lemon stuff.  I hated lemonade. I really, really, really hated lemony desserts. I still don't like anything that is TOO lemony which is why these yummy lemon cheesecake tarts are just perfect. They are like 90% cream cheese and sugar with just a hint of lemony goodness! If you are weary of lemon desserts (or if you love them!) you should definitely try this!




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          Ingredients:

          Cheesecake:
          • 3 (8-ounce) packages cream cheese
          • 1/2 cup sour cream
          • 1/2 cup heavy whipping cream
          • 2 cups sugar
          • 3 large eggs
          • 1 teaspoon vanilla extract
          • 2 teaspoons lemon zest
          • 2 tablespoons lemon juice
          • 36 premade graham cracker tart trays 

          Whipped Topping:

          • 1 cup heavy whipping cream
          • 1 teaspoon lemon extract
          • 1 teaspoon vanilla extract
          • 1 tablespoon powdered sugar 
          blend cream cheese, sour cream, heavy whipping cream, and sugar in a bowl until smooth. Add in lemon zest, lemon juice, and vanilla. Then beat in the eggs one at a time until well mixed and all is smooth. Pour approx 1/2 cup (depending on how big your tart trays are) in each tart and bake at 350 for 20 mins or until edges are just set. Cool on tray for 10 mins and then place in the refrigerator until you are ready to top with whipped cream and serve.


          In a chilled metal bowl begin by whisking the cream until soft peaks form. Add in the lemon and vanilla extract and powdered sugar and beat on med speed until hard peaks form. Be careful not to overdo it as it will turn to a buttery mess in the blink of an eye!!


          Mama F: 10 - It's like I died and went to heaven!! I love cheesecake so this was a no brainer for me! And the little tarts makes for a perfect serving size. 





          Daddy F: 9.5 - Thought the zesty lemon was a nice refreshing touch.  Would have preferred his plain with no whipped cream. Noted.





          Fuller Kids: 9 - They both loved the cheesecake. Amazingly, they both really loved the slice of lemon on top and were asking for more lemon slices to eat. But they don't like chocolate. I just. don't. get it.




          Lucky the Dog: 7 - CHEESE!!! I LOVE CHEESE!!! lemons, not so much. but CHEESE!!!

          Sunday, January 22, 2012

          Slow Cooker Sundays - Meatball Stew



           I think one of the things I love most about slow cooking is that with little effort on my part I get yummy meals that are reminiscent of times gone by when my grandma would actually "slave over the stove" for hours to get the same results. This was one of those meals that she would cook on a Sunday for the family to have after church and the taste of it always brings me back to my childhood.



          Ingredients:
          • 1/2 cup bread crumbs
          • 1 teaspoon Worcestershire sauce
          • 2 eggs, lightly beaten
          • 1/2 teaspoon garlic powder
          • 1/2 teaspoon majoram
          • 1/2 teaspoon basil
          • salt and pepper, about 1/4 tsp. each, or to taste
          • 1 1/2 to 2 lbs ground beef
          • 2 tablespoons vegetable oil
          • 4 to 5 medium red potatoes, peeled and cubed
          • 1 cup baby carrots
          • 2 ribs celery, chopped
          • 1 medium onion, chopped coarsely
          • 1 can (10oz) cream of mushroom soup
          • 1 can (10oz) tomato soup

          Preparation:

          Mix eggs with bread crumbs, Worcester sauce, garlic powder, majoram, basil,  salt and pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1 1/2 to 2 inches in diameter; brown on all sides in hot oil. While meatballs are browning, place the potatoes, carrots, and celery in a Crock Pot. Place browned meatballs on the vegetables. Quickly brown the onions and add to the Crock Pot. Pour soups over all; cover and cook on low for 7 to 9 hours.


          The Slow Cooker Sunday Link Up, hosted by Doggie at the Dinner Table, is a place for other foodie lovers to share links to their blogs. Every Sunday a linky will be posted with recipes from my own kitchen. The linky will be open for 24 hours and you can link up to posts you’ve posted in the past. 

          The Fine Print: 
          • You are free to join the Slow Cooker Sunday link up at any time. You can also skip a few weeks and then come back.But we will miss you! :)
          • Please link directly to a post containing a slow cooker recipe— not your main blog URL.
          • Please only link to your own blog or photos hosted online.
          • You MUST link back to Doggie at the Dinner Table in your blog post. This way, if someone else wants to join the fun, they can. You can either link with text or using the Slow Cooker Sunday photo which can be found in the sidebar.
          • I highly encourage you to visit other participants and leave comments. This is a great way to meet new friends and become inspired in your culinary quests! I try to visit all the blogs participating as well!


          Saturday, January 21, 2012

          Mediterranean Chicken



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           In case you don't remember me telling you this like a million times already - I love to use the grill. I try to find any excuse on a sunny day to be outside soaking up the sun. I feel kinda bad cause the house we are renting right now has a smallish yard and no grass. I mean none. So not only does this make for major catastrophe when it rains and the dogs drag their muddy paws everywhere, but my kids miss out on running and playing in a green, plush environment. So, number 3 on our home hunting list (after 4 bedrooms and a rock star sized kitchen) is a huge backyard to have as a space for my family to hang out.  I can't wait. So, you could easily cook this meal inside in your oven set to 500 but I was busy needing to use the grill so I could escape to my dream yard.

          Ingredients:

          • 4 chicken skinless chicken breasts
          • 2 tablespoons olive oil
          • 1 (10 oz) package frozen chopped spinach
          • 1 cup sliced yellow onions 
          • 1 cup chopped sun-dried tomatoes
          • 1/2 cup Kalamata olives, chopped
          • 3 cloves garlic, minced
          • 1/2 cup dry white wine or white grape juice 
          • 2 tablespoons fresh basil
          • 1 teaspoon fresh thyme 
          • 1 teaspoon ground black pepper
          • 1 teaspoon salt 
          • 1 cup crumbled feta cheese 
          Preheat grill or oven to 500F.  Prepare 4 pieces of heavy duty foil (about a foot each). Place equal amounts of spinach in the center of each piece of foil. Coat each side of chicken with oil and then sprinkle with salt and pepper.  Place one chicken breast in each foil pack on top of the spinach.
          In a bowl, combine onion, tomato, olives, garlic, wine, basil, thyme, salt and pepper. Spread tomato mixture on top of each of the chicken pieces. Top with 1/4 cup of cheese. Fold the foil up and over the chicken and create a packet, making sure to have a tight seal. Bake in oven for about 15 mins, or until foil pack becomes puffy.


          Our Ratings:


          Mama F: 9 - I was surprised at how moist the chicken stayed. All the different flavors together were like a yummy explosion in my mouth!





          Daddy F: 9 - The mix of flavors was really good. You could taste the different components of the dish at different times and it kept your tongue guessing.





          Fuller Kids: 2 - Not big fans of the "weird" ingredients that were used. (The olives and tomatoes mostly) Guess this will have to remain a grown up dish at least until they get a bit older!





          Lucky the Dog: 10 - Was more than satisfied with her chunk of chicken (toppings removed after grilling) and was even more satisfied that the human puppies disliked it and gave her theirs as well.
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