My friend Ashley at http://www.kitchenmeetsgirl.com tells the best stories about her day and all about the inspiration that got her to make a particular dish.  I am not so good about that. I am like "hey I was hungry this is what I made and here it is"....... Not that I don't have alot to say, just ask her or my husband! So as I struggle to find a good balance of how much back story to give you on a dish go ahead and make this one and I will work this problem of mine out......
P.S. This cauliflower is amazing with Zeus Burgers!

1 cauliflower cut into florets
1/2 red onion sliced in rings then cut in thirds
salt and pepper to taste
1 cup feta cheese
2 tbs white wine vinegar
2 tsp sugar
1 tomato diced
1/2 cup kalmata olives sliced

Boil salted water and cook cauliflower till tender but not soft.  Drain and keep warm.  Drizzle olive oil in pan and cook red onions till almost brown. Approx 8 min.  Add the cauliflower back in and all reaming ingredients.

Bring to a boil, reduce to simmer and cook about 3-5 minutes.  This Dish is tangy, and savory and all around delish!

These burgers are stuffed full of great Greek flavor that they are fit for the Greek God Zeus Himself!!! I made these on a whim and holey moley they were good! (Says the non red meat eater) So please make these, enjoy them, and pass them along! 

1 pound leanest ground beef
1/2 cup feta cheese
1 garlic clove thinly sliced
salt and pepper to taste
1 tsp ground rosemary
spinach dip
1 tomato diced
green olives for garnish

In a mixing bowl mix beef, cheese, garlic, salt and pepper, and rosemary.  Form into patties and grill on medium heat 8 min each side. Only flip once to keep the patties together.  Butter and lightly grill your buns. I always do this as I just love the way it tastes!  Spread a little or a lot of the the spinach dip on the grilled buns, place burger, and garnish with the olives and diced tomatoes.

Too Good to describe! You just need to  make these for yourself!

It is Hatch Chile Time!!! The best green chiles in the world, yes I said it the WORLD, come from New Mexico! And it is Harvest Time!!! Once a year, once a blessed time of year these wonderful little green peppers are available and I am like a kid in the candy store!  The time we spent in New Mexico was filled with some of the best cullinary delights I have ever tasted!  These chiles were the main compent of every dish that I fell in love with.  I loved Albuquerque so much and wish we had been tansfered there permanetly.  As it was the few months we spent there in 2003 and 2009 were great and we have wonderful memories.  So as you can imagine when I was in the grocery store on Saturday and I saw Fresh Hatch Chiles I went a little LOCO! I did not think that I would have ever found them way out here in Kansas City, MO!  I purchased some then I went back and got some more!
Here is an easy way to prepare them to freeze so you can enjoy them year round!

Heat a pan on the stove over high, NO OIL added! Place the chiles on the hot pan and let sit till they pop and the skin blisters.

As they cook they will pop and curl up a bit.  Just press them back down.  You will want to flip them over a few times to ensure even cooking. Once the skin is black and they are tender and starting to split a bit it is time to pull them off. 

Once you take them off the stove place them in a large ziploc baggie and seal.  The steam they create will help cook them further.  Let cool completely in the bags.

Once cool, take them out and peel the skin off.  (a little tip:  if you  did not cook them enough the skin won't peel easily.  So in the baggie pop them in the microwave for 1 min.)  The skin should just slough right off.  I take the seeds out before I freeze them. You can leave them in , but I think it is easier to do this step now rather than after you thaw them out.  I wrap each chile in cling film individually then place them in a freezer safe bag.  This way I can thaw one out at a time if I need to.  These chiles have so much flavor and they really add a wonderful kick to any southwestern dish!
Enjoy!

Oohey Goohey Goodness! As you all know I love my deserts to be easy yet decadent. These brownies fit the bill! SUPER EASY is always a plus! Starting with the best brownie mix you can buy. I used Girhadelli's. Make sure what ever mix you use has the packet of chocolate syrup in it.  If it doesn't just add 2 tbs of hot fudge sauce. Brownies, chocolate candies, almonds, peanuts, and raisins....... Ummmmm

1 box of best brownie mix
1 cup plus 1/4 cup trail mix

Make brownie mix according to package and mix in 1 cup of trail mix.  Spread in greased 8 x 8 pan. The smaller the pan the fudgier the brownie!  Sprinkle the remaining 1/4 trail mix on top.

Bake according to your package's directions. Cool, Cut and Serve Happiness!!!!

Do you have something called Cheap Night? No? Well I do.  Cheap night is, well just that, cheap.  The meal costs pennies to make and takes no time at all.  It is always 100% kid friendly and it makes the adults feel like it is ok to say sometimes we miss the food we ate as a child. It is quick, super super easy and vegetarian! Oh and did I mention YUMMY?!

Are you ready for this huge ingredients list?
3/4 cup flour
1 cup milk
1 cup shredded cheddar cheese plus 1/4 cup
1 egg
salt and pepper to taste

mix all except the 1/4 cup cheese and pour into a greased pie dish.  Sprinkle remaining cheese on top and bake at 400 for  25 to 30 min.
Serve with a nice spring salad on the side!

So I named this a galette, then you see the picture in a pie dish. A bit of a contradiction I know.  I used phyllo this time instead of pie pastry. Phyllo being the temperamental floppy ingredient that it is I erred on the side of caution and used a pie dish. Chicken, I know.....
Summer's bounty is still in full bloom and the tomatoes and cucumbers just keep coming in our garden.  As much as I love salads I wanted to do something a little different.  A fresh and healthy side dish or even as a main dish for a lunch, this is a fun easy and yummy dish to make!

2 cucumbers diced
4 small tomatoes or 2 large diced
8oz cream cheese
4 oz feta cheese
1/2 tsp oregano
1/4 c kalmata olives sliced
8 sheets phyllo dough and melted butter to coat

Lay sheet of phllyo across pie dish and brush with melted butter repeat four times.  Layer 4 additional buttered sheets in opposite direction. Fold excess sheets up and brush with melted butter.

Bake at 375 for 12-15 minutes till brown and golden.

In a mixing bowl beat together cream cheese and feta and oregano.  Spread over the bottom of the phyllo crust. In another mixing bowl combine tomatoes and cucumbers, and olives with a drizzle of olive oil and and salt and pepper to taste.  Pour over the cream cheese filled phyllo crust. Serve immediately.

Growing up my mom always made sloppy joes. The simple quick way with manwhich and ground beef.  As you grow up and your palate evolves and you learn about what is healthy real food and what is gross and processed you say I am never going to eat that stuff again!  Which is why I have not had sloppy joes in years! That is until I came across this recipe in Light & Delish magazine. I have tweaked it a bit to fit my family's particular tastes.  Not only is this a lighter healthier version of sloppy joe's it is really Good!!!

1 lb ground chicken
1 each red and yellow peppers diced
1 can fire roasted diced tomatoes
2 tbs worcestershire sauce
1tsp minced garlic
1/2 onion minced
2 stalks celery diced
1 -2 chilies in adobo sauce diced it depends on how spicy you want it. I used 2 and it was pretty high on the heat list!
salt and pepper

In a hot pan drizzle olive oil to coat and stir in your diced bell peppers, onions, celery, and garlic cook for approx 5-8 min till veggies are tender.

Remove from pan and keep warm.  Salt and pepper the chicken and place in pan and cook through til no longer pink.  Add the veggies back to pan and stir in undrained can of fire roasted tomatoes, chile's in adobo sauce, and worcestershire sauce. Bring to a boil, reduce and simmer till all is heated through.
Toast hamburger buns and spoon meat mixture over open faced buns. Serve and enjoy! Kid friendly and healthy!