Greek Yogurt with lots of fruit and a cheesy omelet with vine ripe tomato.

For the yogurt
1 cup plain Greek Yogurt
1 teaspoon Limoncello Liqueur (this is a lemon liqueur)
1 tablespoon honey

For the fruit
1/2 cup blueberries
1 small banana sliced
4 to 5 strawberries sliced
1 teaspoon of Lemoncello Liqueur

Granola
4 cups oats (not instant)
1 cup sliced almonds
1 cup walnuts
1 1/2 cup shredded coconut
1 cup of dried mixed fruit (don't add this until after you cook the granola or the fruit will get hard)
1 stick of butter or oil (I prefer real butter)
1/2 cup brown sugar
1/4 cup honey
1 tablespoon of cinnamon



I used my homemade granola, fruit and yogurt and I did a layering effect to built this most delicious  wonderfulness.  The yogurt I put a teaspoons of Limoncello Liqueur and 1 tablespoon of honey and mixed. The fruit I cut up and placed in a bowl and added Limoncello.  The granola I made last week, I keep it in an air tight container.

In a large bowl, mix the first 5 ingredients leave out 1/2 cup of coconut and save it for the end when you add the fruit.  In a small sauce pan add the butter, brown sugar, honey and cinnamon bring to a boil for just a few minutes until everything is bubbly and melted.  Pour over granola and mix well spread granola on a large cookie sheet pan.  I use my jelly roll stone pan from Pampered Chef.  Spread granola evenly where it is not piled up but laying flat out on the pan.  I hit it again with  a few shakes of cinnamon and bake it at 375 degree oven for 15 to 20 minutes.  Don't walk away from this, it has a tendency to over cook very fast.  If you smell it, it's time to pull it out of the oven this usually happens 10 to 15 minutes of cooking.  Turn granola over and place back in oven for another 5 minutes.  Let granola cool in pan for 15 to 20 minutes, no eating  just kidding you won't be able to help yourself, it's okay, go ahead.  Now add the dried fruit and the other 1/2 cup of coconut.  Enjoy!

The first thing you should know is I absolutely love my omelets very thin.  I do not care for those fluffy puffy omelets, so if you are looking for that you won't find it here. I scrambled two fresh homegrown eggs in a small bowl and I used no water or milk, just strait up eggs.  I used a stainless steel frying pan, turned the head to medium high. I added a about a tablespoon of butter and let it melt to coat the bottom of the pan evenly.  I poured my eggs in and just waited until it set slightly on the bottom.  Once that was achieved I started swirling the pan around and moving only the un-cooked egg toward the edge of the omelet and pan to get the egg cooked completely.  I added a slice of cheese and turned the heat off and flipped the omelet over with a spatula onto one side, and slid it right out of the pan onto my plate.  Hey, I am very proud of this achievement it took me many years to be able to make an omelet in this kind of pan without it sticking or turning brown.   I diced up a very ripe tomatoe and wella!  So yummy!

Vine Ripe Tomatoes with Shaves of Parmesan Cheese and Basil

I used one very juicy vine ripe tomato cut it into slices, shaves of Parmesan Cheese, a drizzled of white wine vinegar, extra virgin olive oil, 3 fresh Basil leaves, a sprinkle of sea salt and cracked black pepper.  Enjoy!

Shrimp Scampi

Preheat oven 425 degrees F.

Just a side note:
You can cut this recipe in half if you don't want to make so much and you can use medium shrimp. A shallot works best but if you don't have a shallot you can use onion but make sure it's very minced.  I find this recipe work best if the topping is very brown and crunchy, so try to get it as brown without burning the top.

2 pounds of large shrimp 12 to 15 per pound ( I buy the devein with the shells on)
3 tablespoons Extra Virgin Olive Oil
2 tablespoons of white wine
tsp. Kosher salt and freshly ground black pepper
1 1/2 sticks of unsalted butter, at room temperature
4 tsp. minced garlic about 4 cloves
1/4 minced shallots
3 tablespoons minced fresh parsley
1 tsp. minced fresh rosemary
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra large egg yolk
2/3 cup panko bread (Japanese dried flakes/crumbs)
Lemon wedge for serving.
Preheat the oven to 425 degrees F

Peel and butterfly the shrimp, leaving the tails on.  Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.  Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the soft butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon of pepper until combined.

Use a 14 inch oval gratin dish, starting from the outer edge of dish arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.  Pour the remaining marinade over the sprimp spread the butter mixture evenly over the shrimp.  Bake for 10 to 12 minutes on the bottom rack of you oven until hot and bubbly.  To get the top top browned, place under a broiler for 1 to 2  minutes keep your eyes on it don't walk away!  I keep the oven door cracked open while you do this.

Enjoy!