Banana-Sour Cream Cake

Jordan found this recipe in our Kraft Foods magazine and asked if I'd make it for him for Father's Day. It turned out really good! It was one of those cakes where you can only have one piece because it's so rich, but the one piece was delicious! Plus it was pretty easy to make! I made the mistake of not waiting until it was completely cooled to frost it (I am lacking in the patience department) but other than that it was a hit! Happy Father's Day!!

Ingredients:

1 pkg. yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup Sour Cream
1/4 cup oil
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup Walnut Pieces, finely chopped <--- Just spend the extra money to buy the pre-finely chopped ones. It's worth it!

HEAT oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 min. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.

BEAT cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.

REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.

Want Some "Mower?"

I saw these on Disney's Family Fun Website and had to share! They are so cute and look really easy to make!!

These sweet lawn mower cupcakes are a cut-above choice for Father's Day.

RECIPE INGREDIENTS:
Chocolate-frosted cupcakes
Coconut, flaked
Green food coloring
Hershey's Nuggets
M&M's
Frosting
Black licorice laces

1. For each cupcake, mix a handful of flaked coconut with a few drops of green food coloring. Press a chocolate-frosted cupcake into the coconut to cover.

2. The mower is made with a dark chocolate Hershey's Nuggets body, brown M&M's wheels, and a red M&M's engine, held in place with dabs of frosting.

3. Shape the handle from a piece of black licorice lace, then insert the ends into the cupcake.

Cabbage Cashew Salad

1 Head cabbage chopped/sliced thin
1 bunch green onions sliced

Saute in 1-2 Tbsp Butter
1 cup cashews
1 package sliced almonds
2 Tbsp sesame seeds

then add 1 pkg of ramen noodles broken into peices and set aside

Dressing
1/2 cup olive oil
1/2 cup sugar
1/3 cup rice vinegar
1 tsp salt
1 tsp pepper
Mix and refrigerate

Pour dressing mixture over salad and nuts right before serving.

Rice Krispee Peanut Butter Treats

1 c. Karo syrup
1 c. sugar, white or brown
1 c. peanut butter
6 c. Rice Krispies
1 c. butterscotch pieces
1 c. chocolate chips

Mix Karo and sugar together in medium saucepan. Bring to a boil and boil 1 minute. Remove from heat. Add peanut butter, mix well. Pour over cereal. Flatten into lightly greased 9 x 13 inch pan. Melt butterscotch and chocolate pieces together over low heat. Spread over treats. Cut when cool.

Low Fat Strawberry Peach Trifle

1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fat-free (skim) milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*

1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
2. Meanwhile, in small bowl, mix preserves and amaretto until blended.
3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
From Eat Better America

Crunchy Poppyseed Chicken Salad

This is such a yummy summer salad! I found it on Kraft Food and made it for dinner tonight! It would be great as a side but I made it as our meal! It's so crunchy and yummy and surprisingly filling!

1 bag Broccoli Slaw (about 4 cups) (you can find this at the grocery store by the salad mixes)
2 large red peppers, thinly sliced (about 2 cups)
4 carrots, shredded (about 2 cups) (Some of the Broccoli Slaw Mixes already have carrots in them)
1 can (8 oz.) pineapple tidbits, drained
1 pkg. (6 oz.) Chicken Breast Cuts (I bought a case of precooked chicken slices but you could also cut up a grilled chicken breast)
1/2 cup Creamy Poppyseed Dressing
1/4 cup PLANTERS Cashews

COMBINE all ingredients except dressing and cashews in large bowl.
ADD dressing; toss to coat.
SPRINKLE with cashews just before serving.

WHOLE WHEAT BLUEBERRY MUFFINS

1 egg
1/2 c. milk
1/4 c. canola oil
1 1/2 c. whole wheat flour
1/2 c. honey or agave nectar(this is what I use for everything!)
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries (I used dried blueberry's from costco)

Heat oven to 400 degrees. Line muffin tin and muffin cups. Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full and bake about 15-20 minutes or until golden brown. Makes 12 muffins. (I cooked mine 20 minutes and they were a little too dark)

Mother's Day French Toast Souffle

Ingredients: 8 oz cream cheese softened 1 cube butter 1 cup maple syrup Microwave above for 30 seconds and beat until smooth 1 1oaf of Kneaders Chunky Cinnamon(I used Great Harvest Cinnamon Chip) Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan. Pour cream cheese mixture over the top of the bread. 12 eggs 2 cups half/half 1 tsp vanilla (more if you like) Beat until frothy, pour over Chunky Cinnamon bread in pan. Bake at 350 for 60 minutes. Dust with powder sugar, fruit, or syrup. Serve hot. Can be made the night before and put into hot oven 1 hour before you serve. I made my own fesh cream using 2 cups heavy cream, 2 TBSP Agave nectar, and 1 tsp. vanilla. Beat until thick and smooth. Then I put berries on top! DELICIOUS!!!!!

Cornflake Crusted Halibut

pic from allrecipes dot com

I made this last night and I should have made more because it was soooo good!

Cornflake Crusted Halibut

from Cooking Light


Tartar Sauce:
2 tablespoons capers chopped
2 tablespoons dill pickle chopped
1 tsp fresh lemon juice
1 cup mayo -salt and pepper to taste
mix together and store in refridgerator

Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups cornflakes, finely crushed
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
4 lemon wedges


Prepare tartar sauce.
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in another shallow dish.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with sauce and lemon wedges.

4 servings

Broccoli Salad (like the one at Kneaders)

(image courtesy of allrecipes.com)

Broccoli Salad

INGREDIENTS
1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon I added:
1 cup red grapes


DIRECTIONS
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2.In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
3.Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.
Recipe from Cookin Mamas

Mississippi Mudpie

MISSISSIPPI MUD PIE

1 c. all-purpose flour
1 stick butter
1/2 c. pecans or walnuts
2 tsp. sugar
1 c. Cool Whip
8 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
1 lg. box instant chocolate pudding
2 1/2 to 3 c. milk
Cool Whip for top
Chocolate curls or pecans

Mix and spread first 4 ingredients in 13 x 9 inch pan. Bake at 350 degrees until light brown. Mix second 4 ingredients over cooled crust. Beat and spread last 2 ingredients over second layer. Spread extra Cool Whip on top and decorate with chocolate curls or pecans.

Healthy-Pull-A-Part-Bread

HEALTHY PULL-A-PART-BREAD
From eatbetteramerica.com

1/4 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
(I made my own Whole wheat biscuit recipe instead)
1/2 cup chopped pecans or walnuts
3/4 cup fat-free caramel topping
2 teaspoons vanilla

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

Check this OUT! I Won!!

I love the blog Little Window Shoppe! Well Emily had a drawing to win something from the Etsy store "thePurplePear" so I left a comment for the drawing and guess what? Today they notified me that I WON! So fun! Check this out:http://littlewindowshoppe.com/purple-pear-giveaway
And then stop by and shop the Etsy store thePurplePear! http://www.etsy.com/shop.php?user_id=5167973

Triple Chocolate P-nut Butter Brownie (made in a crockpot)

Nonstick cooking spray
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
½ cup chocolate milk or milk
2 tablespoons cooking oil
2 teaspoons vanilla
½ cup peanut butter flavored pieces
½ cup semisweet chocolate pieces
½ cup chopped peanuts
¾ cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ cups boiling water
Coat a 3 ½ or 4-quart slow cooker liner with nonstick cooking spray; set aside. In a bowl stir together flour, the 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla. Stir until batter is smooth. Stir in peanut butter flavored pieces, chocolate pieces and peanuts. Spread batter evenly in bottom of prepared slow cooker.
In a bowl combine the ¾ cup sugar and the remaining 2 tablespoons cocoa powder. Gradually stir in boiling water. Pour evenly over batter in slow cooker.
Cover; cook on high-heat setting for 2 to 2 ½ hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean. Let stand 30 to 40 minutes to cool slightly before serving.
To serve, spoon the warm cake into dessert dishes. If desired, top with scoops of ice cream. Spoon pudding mixture over the cake and ice cream. Makes 8 servings.
(I made this and ommitted the pnut butter chips and the peanuts. Adding extra chocolate chips and walnuts. Plus I doubled the recipe for the size of crockpot i used. It was a hit! Everyone loved it!)

Bean Burgers

Bean Burgers

SPICY BLACK BEAN BURGERS
1/2 cup flour
1 small onion diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot pepper minced
1 tbsp olive oil
1/2 medium red pepper diced
2 cups cooked or canned black beans, mashed
1/2 cup corn niblets
1/2 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp fresh parsley

Set flour aside for coating. Saute onion, garlic, oregano and hot pepper in oil until onions are translucent. Add peppers and saute for another 2 minutes, until pepper is tender. In a large bowl mash the beans with a fork. Stir in all the vegetables, corn, bread crumbs, cumin, salt, chili powder and parsley. Mix well. Divide and shape into patties. Coat in flour. Cook on a lightly oiled frying pan on medium high for about 5-10 minutes, or until brown.

Mussaman Curry

I could eat Mussaman Curry everyday for 17 weeks Just like SeeJane!

mussaman curry

1 can coconut milk
fish sauce
2 - 3 chicken breasts, thinly sliced
1 or 2 potatoes
sugar
roasted cashews
Mussaman curry paste
rice

Peel and cube potatoes. Put them in a pot to boil. It should take
about 15 mins for them to cook. Start cooking rice. Meanwhile, Shake
coconut milk. Add almost 1/2 the can of coconut milk to a saute pan
or wok. Add curry paste (2 TB = spicy, 1 1/4 TB = mild, we used 1 1/2
TB) Slice chicken and salt well. Heat milk/paste to high and when
it's bubbling add the sliced chicken. Then add 2 tsp fish sauce, 2
tsp sugar and cook for 5 mins. Potatoes should be about done. Drain
the potatoes. Give the chicken 5 more mins or so, until it's cooked
all the way through. Add potatoes, rest of coconut milk. Add cashews
and 1 tsp fish sauce, 2 tsp sugar. Cook a few more minutes. It
should be nice and soupy and the chicken done. Serve over rice.

I love to add thin sliced carrots with the potatoes! ~Kristen

FELT FOOD!!!

Picnic Cake

Ingredients

1 cup, pitted, chopped Dates
1 1/2 c. Boiling Water
1 tsp Baking Soda
1 c. Granulated Sugar
3/4 c. Shortening
2 eggs
1 1/2 c. flour
1 tsp. Ground Cinnamon
1/2 tsp Salt
1 tsp. Vanilla Extract
3/4 c. Packed Brown Sugar
3/4 c. chopped walnuts
3/4 c. Semisweet chocolate chips



Directions

Put chopped dates into a bowl.
Pour boiling water over dates and all allow to cool, add 1 tsp. baking soda.
Combine sugar, shortening, and eggs together.
Add to date mixture.
Add flour, cinnamon, salt, and vanilla. Mix well.
Pour into greased 9x13 pan.
Mix together brown sugar,chopped nuts and chocolate chips.
Sprinkle over top of cake.
Bake for 40 minutes at 350.

Chocolate Trifle with Raspberries

Yield
Makes 8 to 10 servings

Ingredients
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
About 1 1/2 cups all-purpose flour
4 ounces semisweet chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk

3/4 cup hazelnut- or Raspberry flavored Torani syrup

2 Cups Whipped Cream with sugar and vanilla to taste

1 1/2 cups fresh raspberries (6 oz.), rinsed and drained
Preparation

1. Butter and flour a 9-inch square baking pan.

2. Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.

3. In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in melted chocolate.

4. In another bowl, mix 1 1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.

5. Bake in a 350° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes. Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.

6. Run a thin knife between cake and pan sides and invert onto a board to release. Cut cake into 1- to 1 1/2-inch cubes. Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl. Drizzle 1/4 cup syrup evenly over cake. Spoon a third of the Whipped Cream over cake and spread level. Repeat to make two more layers each of cake, syrup, and whipped cream, ending with cream. Cover and chill at least 2 hours or up to 1 day.

7. Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve

Chocolate Chip Cookie Dough Cookies

(I found this on thismamalovestocook blog)

2 sticks softened butter
¾ cup brown sugar
¾ cup sugar
2 eggs
1 teaspoon vanilla
2 ¾ cup flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup semi sweet chocolate chips
2 (6 oz) boxes Chocolate Chip Cookie Dough Bites(I've seen these at Wal-Mart in the candy aisle)

Preheat oven to 375 degrees F. In a stand or electric mixer, cream the butter and sugars until well combined. Beat in eggs and vanilla until well mixed. In a separate bowl sift the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips and cookie dough bites until just combined.

With a cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 9-11 minutes or until cooked to your liking. For a softer cookie, take out right at 9 minutes. Let cool on baking sheet for 3-5 minutes then transfer to a cooling rack.

Italian Potato Casserole

Italian Potato Casserole
from thedailyrecipe.com

Serves 8

6 large potatoes, peeled and boiled
1/2 cup chopped onions
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Italian seasoning
1 cup Mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 pound sausage
10-12 eggs

Preheat the oven to 400 F.

Take the potatoes and dice into 1/2 inch squares. Set aside.

Crumble and cook the sausage in a large pan over medium heat until cooked through. Once sausage is cooked, remove from pan. Drain grease, reserving 2-3 tablespoons to cook the potatoes in.

Add potatoes to the same pan with the reserved sausage grease. Add the onions, salt, pepper, basil and Italian seasoning. Cook until the potatoes are tender, like hash browns. Taste and add salt and pepper if needed. Potatoes should be lightly browned.

Spray an 8x10 casserole dish with cooking spray. Layer the potatoes in the bottom of the dish. Add the sausage on top of the potatoes. Next, sprinkle the Mozzarella.

In a separate bowl, whisk the eggs. Pour the eggs over the casserole. The eggs should cover all the ingredients. If they don't, add another egg or two.

Bake in the preheated oven for about 40 minutes. Make sure the eggs are set in the middle before removing from the oven. Sprinkle the cheddar cheese on top and return to the oven for a few minutes to melt the cheese.

Serve hot.

Brent Bowden's Amazing Bread

Mix 2 Tbsp Saf Instant Yeast with
1 Tbsp of sugar
Into a bowl with 1/4 cup warm water.
Set Aside.

In breadmixer, Mix:
2 Cups warm water
2 Tbsp Lecithan (buy in bulk at Maceys)
2 Tbsp Gluten (buy in bulk at Maceys)
1 1/3 Cup of Sugar
1/2 Tbsp. Salt

Then add Yeast and Around 6 cups of flour. (He uses Lehi Roller Mills from Costco)
Mix until the dough balls up and then mix an additional 5 minutes.

Turn oven to 350 and turn on for 1 minute then turn off.

Put dough in bowl to raise inside turned off oven. Let raise 20 minutes.

Punch dough down and pan it into two loaf pans.

Return to oven to raise another 20 minutes.

Take out of oven and turn oven on 350 degrees, when heated place loaves in oven and bake for 18 minutes.

This is such good bread!
Thanks Brent for the recipe!

Yukon Gold Potato Salad

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Directions
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

Chicken Wings (Sunny from Food Network)

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings
Directions
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Roasted Shrimp and Orzo (Barefoot Contessa)

salt
olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Directions
Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.