If only we really could have been in Greece to test these recipes!
The second best plan was to cook up a dinner reminiscent of the warm summer breezes and light and healthy food that (I imagine) would be a given on the shores of the Mediterranean. For our first March recipe test we were back at Anna’s apartment- dreaming of spring, and trying out three new recipes. Greek Chicken Cutlets, Greek-Style Couscous Salad, and Strawberry Cream Cheese Cookie Tarts. Every one of them delicious and so light and airy! 😀
Some of the makings for the couscous salad
Starting the Strawberry Cream Cheese Cookie Tarts
Louie was my cooking buddy!
The finished Greek-Style Couscous Salad
The finished toppings for the Greek Chicken Cutlets
Dinner is served!
Next planned Recipe dinner- a festive St. Patrick’s Day- March 17th!
Greek Chicken Cutlets
- 1 pint cherry or grape tomatoes, halved
- 1/3 cup pitted Kalamata olives
- 4 ounces feta cheese, coarsely crumbled (1 cup)
- 1/2 cup fresh mint leaves
- 2 to 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/2 pounds thin chicken cutlets (about 8) (Or fewer chicken for less helpings, and you will have extra toppings left over like us.
- In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
- Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.
Instead of a grill pan for the cutlets, you can use a large skillet over high heat, adding 1 tablespoon oil per batch. (This is what we did).
Greek-Style Couscous Salad
What You Need
COOK couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in large bowl; cool 10 min.
ADD remaining ingredients; toss lightly.
REFRIGERATE 1 hour.
Strawberry Cream Cheese Cookie Tarts
- 1 pouch Betty Crocker® sugar cookie mix
- Butter and egg called for on cookie pouch
1 container (8-oz.) strawberry cream cheese spread
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 aerosol container (6.4 oz.) Betty Crocker® decorating icing
- Candy sprinkles, if desired
- 1 Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
- 2 Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.