Yogurt and Cherry Peach Pie

Need to use up some Greek yogurt? Make this pie. It's a fun breakfast treat for summer or a nice dessert.

This recipe is pretty versatile, too. You can make the crust from scratch or use granola from your pantry.

And the topping? Use whatever jam or preserves you have on hand.

I came across this recipe when I made Fudgy Greek Yogurt Brownies the last time I had half a container of yogurt waiting in the fridge.

Mangia! Mangia!
Andrea

Yogurt and Cherry Peach Pie
Inspired by this recipe from Food & Wine

2 tablespoons butter
2 cups prepared granola, crushed
1/4 cup canola oil
1 cup low-fat plain Greek yogurt
2 large eggs, beaten
1/4 cup sugar
3 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup warmed cherry-peach preserves (or substitute another flavor like apricot)

Preheat oven to 350 degrees. In a large skillet melt the butter in the oil.

Add the crushed granola and stir until coated in the butter-oil mixture and heated through. Transfer to a 9-inch pie plate and let cool.

Use a flat-bottom glass to press the granola evenly over the bottom and up the sides of the pie plate. Put pie plate in the freezer for about 10 minutes, to completely cool the crust.

In a medium bowl, whisk together the yogurt, eggs, sugar, lemon juice and vanilla until smooth. Pour into chilled pie crust.

Bake the pie for 25 minutes. Filling will be set but a little jiggly in the center. Remove from oven and let cool for 5 minutes.

Spread the warmed preserves onto of the pie.

Refrigerate for 2 hours before serving.

Fudgy Greek Yogurt Brownies

When we have a large container of plain Greek yogurt sitting in the fridge, I usually put it in smoothies for my kids to use it up.

Recently I started looking around for other ways to use Greek yogurt. Thankfully, Bon Appetit has compiled a round-up of easy dessert recipes with yogurt.

I haven't made brownies from scratch in a while, so that's what I decided to try. These are dense, chocolatey and well worth the little bit of effort the recipe requires. Bonus: Your kids will tell you they love you when you present them as an after-school snack.

Need more brownie inspiration? Try our Double Peanut Butter Cup Brownies or Mo's ROLO-ver and Die Good Brownies.

Mangia! Mangia!
Andrea

Fudgy Greek Yogurt Brownies
Inspired by a recipe from Bon Appetit

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet, dark or milk chocolate chips, divided
6 tablespoons unsalted butter
1 cup sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 cup plain Greek yogurt

Preheat oven to 350 degrees. Butter and flour a 9x9x2-inch metal baking pan.

In a large bowl, whisk together flour, baking powder and salt.

Set a saucepan of water to simmer on the stove. Combine butter and 1/2 cup chocolate chips in a medium stainless steel bowl. Place the bowl on top of the saucepan and stir the butter and chocolate until melted and smooth.

Remove bowl from heat. Whisk in sugar, cocoa, vanilla and yogurt until smooth.

Add wet ingredients to the bowl of flour and fold in until incorporated. Add remaining chocolate chips and stir to combine.

Pour mixture into prepared pan and bake for about 25 minutes, or until a toothpick inserted into center of browning comes out with just a few moist crumbs attached.

Let cool completely before cutting into squares.

Turkey Feta Spinach Burgers with Pepperoncini Sauce

These are my all-time favorite burgers because of the way the briny feta cheese, earthy spinach and mellow onions combine with the zing from the sauce. It's a pleasure party for the palate.

If you're looking for a different take on July 4 fare, give these a try.

Mixing the feta and spinach with the turkey keeps the burgers super moist and flavorful. The creamy and spicy pepperoncini sauce delivers a refreshingly cool topper for this casual dinner.

I used to only cook these on the stovetop with my grill pan, but I've been toying with variations to keep the burgers from falling apart on my outdoor grill. Thanks to some collaboration with my nutritionist sister-in-law Karen S., this recipe ensures success with either cooking method!

Mangia! Mangia!
Andrea

Turkey Feta Spinach Burgers with Pepperoncini Sauce
Inspired by chef Sara Moulton

For the burgers
2 tablespoons olive oil, divided
1/2 cup chopped white or yellow onion
5 oz baby spinach
Salt and pepper to taste
3 ounces feta cheese
2 tablespoons chopped fresh oregano
1 pound lean ground turkey
1 egg
1/4 cup or more of old fashioned oats, optional

For the sauce:
1/4 cup nonfat plain Greek yogurt
1/4 cup low fat mayo
2 tablespoons seeded and chopped pepperoncini peppers (from a jar)
1 tablespoon pepperoncini liquid from the jar
1 or 2 teaspoons lemon juice
1 teaspoon minced garlic
Salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add onion and cook until it begins to brown, about 5 or 6 minutes.  Add spinach and stir until wilted. Season with salt and pepper. Transfer to a colander and let spinach and onion drain off excess liquid.

As spinach cools, you can mix up the creamy pepperoncini burger topper. In a small bowl, combine all ingredients for the sauce. Stir well and set aside.

Now you are ready to form your burgers. Mix together ground turkey, egg, spinach and onion, feta cheese, oregano, salt and pepper. If mixture seems too moist and loose, add oats to help add form. Shape into patties. You'll get four large or six to eight slider-sized burgers. Use whatever size makes sense for your family.

Spray burgers with cooking spray and grill over medium heat for about six minutes on each side.

If using buns, spread some pepperoncini sauce on the bottom buns and add the burgers. Spoon more  sauce over the burgers and top with bun. Or go bun-less and just use the sauce.

Greek Grilled Chicken

Now that warm weather has arrived, I am devoted to my grill. I love the flavor that cooking over the coals adds to meat and veggies. Plus, I get to spend a few minutes on our back patio sipping a cold drink while I cook dinner.

This marinated chicken is easy to prep and combines the tangy zip of yogurt with the bright freshness of lemon. You can use any cut of chicken, with the skin on or off. I like it best with skinless and boneless thighs. The slightly higher fat content of the dark meat means it stays moist.

Serve with your favorite house salad and a side of minty sugar snap peas. This also tastes great the next day, alone or on top of a salad.

Mangia! Mangia!
Andrea

Greek Grilled Chicken

1 cup plain greek yogurt
2 tablespoons olive oil
Zest of one lemon
Juice of one lemon
2 to 4 teaspoons minced garlic
1/2 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped flat leaf parsley
3 to 4 pounds of chicken pieces, such as thighs, breasts, legs

In a medium-sized bowl, mix together all ingredients except the chicken. Pour into large ziplock bag. Add chicken and seal bag. Massage chicken and marinade to coat all chicken pieces. Then place in refrigerator for 30 minutes to an hour.

Heat outdoor grill or a stovetop grill pan to medium. Remove chicken from marinade, and discard the marinade left in the bag.

Grill chicken, about 5 minutes or so on each side. Serve warm or cold.