Stuffed Grape Leaves with Rice & Grated Vegetables (Dolmathakia Yialantzi)

In a Mexican restaurant, my husband, Gregg, will determine whether he’ll be back or not based on the taste and quality of their tamales. I do the same thing with Greek and Mediterranean restaurants and grape leaves. Grape leaves are an absolute favorite dish of mine. You can easily refrigerate any extra stuffing and use it as a side dish for another meal. The lack of meat, dairy, and eggs makes this the perfect dish for Lent or Daniel Fast. And, notice how I’ve given you yet another wonderful dish with which to use up those zucchini come August?

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My Threesome Weekend: Me, Gregg, & George Foreman

Posted by Hallee on Jan 20, 2010 in Hallee's Galley, Holy matrimony, Love, Marriage, Romance

There was a lot more to our weekend, but I won’t go into it here (heh). It was beautiful, and wonderful, and I fell in love with my husband a million more times this weekend.


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Mediterranean Grilled Chicken on the George Forman

Posted by Hallee on Jan 20, 2010 in American Quisine, entrees, Hallee's Galley, Mediterranean, Recipes

This recipe is fantastic for grilled chicken, whether it’s outside on a charcoal grill, inside on my cast iron grill pan, or on the George Forman. I served it with grape leaves, hummus, Greek salad, and an olive tray.

The pictures in this recipe were taken during a romantic weekend getaway shared by Gregg and me. We had a hotel suite with somewhat of a kitchen, and were able to enjoy all of our meals together, in the privacy of our room.

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Moroccan Menu on the Fly

Posted by Hallee on Oct 31, 2009 in fellowship, Hallee's Galley, menus & menu planning, Recipes

I had some friends over for dinner last night. I’m not as good at entertaining people as my husband is. I’m much better at cooking and serving a meal while I listen to him entertaining and interacting with people (heh). But cooking for people is what I love to do, and even though he’s gone, he encourages me to still have people over.

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Perfect Pocket Pita Bread

Posted by Hallee on Sep 23, 2009 in Breads, Hallee's Galley, Recipes

This recipe makes a nice pocket you can stuff to make gyros, shwarmas, or fun PBJs for school functions.

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