A 5 hour Mediterranean getaway… 1st March Recipe Test with Anna!

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!

Anna!

Me!

Delicious desert…!!!!

Next planned Recipe dinner- a festive St. Patrick’s Day- March 17th!

Recipes:

Greek Chicken Cutlets

Ingredients

  • 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.

Directions

  1. In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
  2. 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.

Cook’s Note

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

1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1 tsp. dill weed (Or fresh like we used)
1/2 cup KRAFT Light House Italian Dressing

Make It

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

INGREDIENTS:
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

DIRECTIONS:

  • 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.
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3 responses to “A 5 hour Mediterranean getaway… 1st March Recipe Test with Anna!

  1. Pingback: Let’s catch up homies | thegreentreeischirping

  2. Pingback: 2012 Manifesto End of Year Wrap up! | thegreentreeischirping

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