Masonable Mondays #6 - Savory Yogurt and Granola

Welcome to Masonable Mondays #6! Have you seen all the savory yogurts with crunchy toppings out there lately? I liked the idea so I tried Chobani's Pineapple one and loved it. I liked it enough to try to re-create it. So for today's 
#MasonableMondays I am sharing my version of Pineapple Yogurt with Savory Granola. There is really no recipe here except for the granola. If you have access to savory granola options you will not have to cook a single thing. It is as simple as layering crushed pineapple, yogurt and granola in a jar. For my #Masonable I decided to make my own granola. The Chobani flip had a spicy savory granola with almonds and pepitas. The spicy element was chipotle. So I tried to replicate that flavor in my granola. The Domestic Geek came to the rescue. She had a savory granola that featured almonds and a little chipotle powder. So I adapted her recipe and added pepitas. It turned out so good. It is so good with the pineapple flavor. Truth be known, I almost ate it all by the handful before I could fill my mason jars and fruit cups. It is that good! It is great on salads as a crunchy topping too. I think this is another great way to eat oatmeal.  I see lots of savory granola and yogurt in my future. I hope you will give it a try too.

Pineapple Yogurt with Savory Granola
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

1/2 cup crushed pineapple, drained
5 to 6 oz. plain non-fat Greek yogurt
1/4 cup Savory Granola with Almonds and Pepitas (recipe below)

Directions

Place pineapple in a pint size wide mouth mason jar. Top with yogurt. Place granola in re-cycled fruit cup. Place cup in the top of mason jar. Secure with mason jar lid and ring.

Note: If you like a little sweetness, you can add a drizzle of honey or agave. Or substitute vanilla or pineapple flavored Greek yourt.

Savory Granola with Almonds and Pepitas
Adapted from the Domestic Geek
Makes 4 cups

Ingredients

2 cups old-fashioned oats
1/2 tsp. chipotle powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1 egg white
1/4 cup olive oil
2 Tbsp. maple syrup
1/2 cup raw pepitas (pumpkin seeds)
3/4 cup Blue Diamond Jalapeno Smokehouse Almonds

Directions

Preheat oven to 350°F. In a large bowl combine oats, chipotle powder, smoked paprika, garlic powder and salt. Stir well. In a small bowl whisk egg white, olive oil and maple syrup. Pour wet ingredients into dry ingredients and stir until they are well coated. Spread mixture in a single layer onto a parchment-lined baking sheet. Bake for 20 minutes. Stirring every 10 minutes. Add pepitas and cook 10 more minutes, stirring every five minutes. Once the granola has cooled, mix in almonds. Store in an airtight container.

Hawaiian BBQ Chicken

Recently I picked up a bottle of Frog Bone Bayou BBQ Sauce at Bergeron's. I bought it for Father's Day. When I did a taste test I decided it was too sweet for dear Dad but I could not wait to use it for a Hawaiian BBQ Chicken. The sweet Cajun heat of the sauce was just begging to be paired with chicken, pineapple, onions and peppers. If you ask me they are made for each other. This sauce is not too sweet and it has a little bit of Cajun spice. It is delicious on chicken but I bet it would be amazing on pork, shrimp and fish. I will be experimenting with it some more. 

This time I made another foil pack on the grill. I layered onions, peppers, pineapple and chicken. Then added a little more Cajun seasoning and a good drizzle of Bayou BBQ. Then I sealed the packet and grilled. It is such a great no watch grill meal. Fast and delicious. I did garnish with a little cilantro. It was fresh and delicious with the BBQ and pineapple flavors. I got a little lazy and did not make a side dish. But next time I will definitely make some rice to soak up the delicious sauce. There was quite a bit of delicious sweet and spicy sauce in the bottom of the packet. It would be great with Microwave Spiced Rice or Mexican White Rice as a side. So give it a try real soon for an easy sweet and spicy weeknight meal.

Hawaiian BBQ Chicken
Serves 2

Ingredients

1/2 medium large red onion, cut into 1" dice
1/2 green bell pepper, cut into 1" dice
1/2 can chunk pineapple in juice
1 large boneless skinless chicken breast, cut into 1" pieces
Olive oil
Kosher salt, to taste
Cajun seasoning, to taste
Frog Bone Bayou BBQ Sauce (a sweet and spicy BBQ sauce)
Cilantro to garnish

Directions

Preheat grill to high heat for 10 minutes.

On one half of a sheet of heavy duty aluminum foil layer ingredients; onion, bell pepper, pineapple and season with salt. Season chicken with Cajun seasoning and drizzle with olive oil. Place chicken on top of veggies and drizzle with BBQ sauce. Seal foil packet by folding the other half of foil over the top; then seal and secure the edges. Place on the grill lowering temp to medium. Cook at medium for 10 minutes. Carefully flip packet over, be careful not to tear foil and cook 10 more minutes. Remove from grill and allow to rest 5 to 10 minutes. Serve garnished with cilantro.

Check out Frog Bone Bayou BBQ Sauce and all their other sauces. 

Here is a link to their website: Frog Bone Cajun Sauces 

I purchased this sauce and was not compensated 

in any way. All opinions are my own.

Linking to:
Buns In My Oven: What's Cookin' Wednesday
Carole's Chatter: Food on Friday - Pineapple

Pineapple and Ham Pizza

Confession I have a tortilla pizza problem. It's out in the open now, maybe I can get some help. Yes, I keep tortillas, pizza sauce, cheese and turkey pepperoni around most of the time. I make all kinds of tortilla pizzas when I need a quick meal. Well today as I prepared a list to go to the store; I put this little pizza together. I used leftover ham and pineapple pico. It was so pretty and delicious I had to share right away. In the process I guess I outed myself. Oh well, it was totally worth it to introduce you to the quick and delicious technique of making tortilla pizzas. I hope you enjoy the idea but don't develop a problem of your own.

Pineapple and Ham Pizza

Serves 2

Ingredients

2 - 6" flour tortilla

2 Tbsp. pizza sauce

4 Tbsp. Italian cheese blend

1 mini yellow sweet pepper, sliced 

Leftover Baked Ham, sliced or diced
3 Tbsp. Pineapple Pico de Gallo

Directions

Place a sheet pan upside down on the middle rack of the oven. Preheat oven to 450 degrees.

Place tortillas on a piece of aluminum foil. Spread a tablespoon of pizza sauce on each. Top with 2 tbsp. or more of Italian cheese blend, pepper slices, ham and pineapple pico. Place your tortilla and foil on the sheet pan in the center of the oven and bake for 9 minutes. Remove from the foil and enjoy!

Piri Piri Turkey Burger

I have been experimenting with different Piri Piri Condiments. Recently I made Piri Piri Turkey Burgers. I used my new condiments, Pineapple Pico de Gallo, lemon zest and Piri Piri Seasoning. Do you think I left anything out? I tried to pack as much flavor in there as possible. I used Piri Piri Mayo inside the burger with the zest of one lemon. Then I seasoned the outside with the Piri Piri Seasoning. They were moist and well seasoned. I loved the rusty red color the seasoning gave them. They were also wonderfully smoky. I tried the Piri Piri Mayo and Pineapple Pico first. It was delicious but the winning condiment was the Piri Piri Ketchup. It was AMAZING! By far my favorite condiment I tried on the burgers. It complimented the Pineapple Pico de Gallo and for some reason it highlights the red pepper flavor in the Piri Piri Sauce. Delicious! It has that sweet and spicy thing going for it. I can't wait to try it out on the family. I think making sliders so everyone can try each version might be a good idea. I will be sure to share that experiment with you too.

Piri Piri Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lemon

1 Tbsp. Piri Piri Mayo

Piri Piri Seasoning, to taste

Olive oil

Piri Piri Ketchup

Pineapple Pico de Gallo

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 3 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty. Season both side with Piri Piri Seasoning.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 6 minutes. Place hamburger buns on the top rack of the grill to toast (optional). Serve on hamburger buns with Piri Piri Ketchup and Pineapple Pico de Gallo.

Shown above with Piri Piri Mayo

Linking to:

The Diary of a Real Housewife: Friday Favorites

Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Ms. en Place: See Ya in the Gumbo

Tumbleweed Contessa: What'd You Do This Weekend?

Anyonita Nibbles: #tastytuesdays

Back to the Basics: Tuesdays with a Twist

Dizzy, Busy & Hungry: Wine'd Down Wednesday

Creative K Kids: The Ultimate Party on Google+

Carole's Chatter: Food on Friday - Pineapple

Banana Split Yogurt Pie

Our family has been making frozen yogurt pies for years. I will share the basic recipe and variations in a future post. But for Mother's Day I decided to get creative. I made a Banana Split Yogurt Pie. I faintly remember trips to a Diary Queen or a similar place in the neighborhood to bring back Banana Splits for the family. I remember holding the splits and trying not to let the melting ice cream run all over the place. This pie has all that flavor but is so much neater. The fruit is suspended, frozen in a mix of vanilla Greek yogurt and cool whip. Using fresh strawberries and can pineapple is much healthier than all the sugary preserves and syrups. It still tastes decadent with a layer of chocolate fudge hiding under the cool whip topping. I didn't forget the nuts and cherries. There is a stemmed cherry for each piece. This pie is refreshing, light and delicious. The family was impressed with how much it tastes like a banana split. This experiment is a keeper.

Banana Split Yogurt Pie
Serves 6

Ingredients

2 cartons of light vanilla Greek yogurt

1/3 cup sliced banana

1/3 cup sliced Strawberries

1/3 cup crushed pineapple, drained well

8 oz. light whipped topping, thawed

1 prepared graham cracker pie crust

Hot fudge topping

Chopped walnuts, almonds or pecans

6 Maraschino cherries on the stem

Directions

Place yogurt in a mixing bowl, fold fruit into yogurt. Add an equal amount of whipped topping (about 1-1/2 cups or half of the carton) gently fold whipped topping into yogurt and fruit mixture. Pour into pie crust and spread evenly. Place pie in the freezer and freeze solid. When frozen, spread the top with a thin layer of hot fudge, the remaining whipped topping, chopped nuts and garnish with cherries.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Jam Hands: Recipe Sharing Monday
Mary's Kitchen: Tuesdays with a Twist
Dizzy Busy & Hungry: Wine'd Down Wednesday
Family Home and Life: Wow Us Wednesday
Bun In My Oven: What's Cookin' Wednesday
Wonderful Wednesday Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Horrific Knits: Inspired Weekends
My Turn For Us: Freedom Fridays with All My Bloggy Friends
Creative K Kids: Tasty Tuesdays
Love Bake Good Cakes: The Ultimate List of Ice Cream, Frozen Yogurt and Milkshakes
Carole's Chatter: Food on Friday - Pineapple

Chicken Tortilla Salad with Pineapple Pico de Gallo

The inspiration for this salad comes from a salad I had at Cheddar's. I don't remember what they called it. All I remember is how much I enjoyed the Pineapple Pico de Gallo with the southwest flavors in the salad. I am not going to lie, this is more work then what I usually do to make a salad. But it is worth it. I can't think of a single item I would leave out. The stand out ingredient is still the Pineapple Pico. I just love the sweet spicy pieces it adds to the salad. It would also be good with chicken, pork or even shrimp. In fact I may try this salad with shrimp one day. The other amazing ingredient is the Avocado Ranch Dressing. It is creamy, tangy and fresh. Just a little twist on typical ranch. I love the avocado and herbs together. It would be great on tacos too. So when you find yourself will a little time on your hands treat yourself to this salad. If you are short on time just try the Pineapple Pico or the Avocado Ranch. They are so good!

Chicken Tortilla Salad with Pineapple Pico de Gallo

Makes 2 large dinner salads

Ingredients

For Tortilla Strips:

2 corn tortillas, cut into 1/2” by 2” strips

Olive oil cooking spray

Salt

For the chicken:

1 boneless skinless chicken breast

Sazon, to taste

Lime juice

Olive oil

For the salad:

1-1/2 hearts of romaine lettuce, chopped

1/4 cup can black beans, drained and rinsed

1/4 cup can corn, drained

2 green onions, sliced

1/4 cup Avocado Ranch Dressing (recipe below)

1/2 cup Pineapple Pico de Gallo (recipe below)

1/4 cup reduced fat, sharp cheddar cheese, grated

Directions

Preheat oven to 350 degrees F.

Cut the stack of tortillas into strips and arrange the strips in a single layer on a baking rack on top of a cookie sheet.

Spray each tortilla strip with cooking spray until slightly moist. Sprinkle strips with salt.

Bake for 10 – 12 minutes, rotate the pan halfway through. Bake until the strips are crisp, but not too brown. Set aside.

Preheat grill to medium-high heat (10 min).

Season chicken breast with sazon. Drizzle chicken with olive oil, lime juice and turn to coat. Grill chicken 4 to 6 minutes a side, until cooked through. Set a side to rest for 10 minutes. Dice chicken into bite size pieces. Set aside.

Toss the lettuce with black beans, corn, green onion and avocado ranch dressing. Sprinkle with cheese and top with pineapple pico de gallo, diced chicken and tortilla strips.

Pineapple Pico de Gallo

Makes approx. 5 cups

Ingredients

2 medium tomatoes, diced

1/2 medium red onion, diced

1 Tbsp pickled jalapeno peppers, minced

1/2 bunch cilantro, chopped

1 (20 oz) can pineapple tidbits drained, 1 Tbsp juice reserved

3 Tbsp lemon juice

Salt and pepper to taste

Directions

Combine all ingredients in a medium bowl. Stir to combine. Refrigerate, stirring occasionally until chilled and flavors have combined. Serve with tortilla chips, over grilled chicken/fish or salads.

Avocado Ranch Dressing

Makes approx. 1 cup

         

Ingredients

1/2 medium/large avocado

1/4 cup light mayonnaise

1/4 cup light sour cream

2 Tbsp low fat buttermilk

1-1/2 tsp lime juice

1/2 tsp salt

1 tsp cilantro, minced

1 tsp green onion, minced

1/2 tsp dill, minced

1/2 tsp garlic, minced

Dash black pepper

A sprinkle cayenne pepper

Directions

Place the avocado in a bowl and mash with a fork until it is smooth. Add in the rest of the ingredients. Stir until everything is mixed well. Place, covered in the refrigerator to let flavors blend. Serve as a salad dressing or dipping sauce.

Linking to:
This Gal Cooks: Marvelous Mondays
Jam Hands: Recipe Sharing Mondays
Anyonita Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Six Sister's Stuff: Strut Your Stuff Saturday Link Party
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Who Needs a Cape: Super Sunday Party

The Tumbleweed Contessa: Chicken - Saturday Dishes Linky Party

Carole's Chatter: Food on Fridays - Salads
My Pinterventures: Summer Salads Party