Shrimp and Wild Rice Casserole Creamy Baked Shrimp and Wild Rice Casserole with Mushrooms and Herbs Ingredients: 1 cup wild rice blend 2 1/2 cups low-sodium chicken or vegetable broth 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1 cup mushrooms, sliced 1/2 teaspoon dried thyme Salt and pepper to taste 1 pound shrimp, peeled and deveined 1/2 cup sour cream 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions: Preheat oven to 375°F (190°C). In a medium saucepan, combine wild rice blend and broth. Bring to a boil, reduce heat to low, cover, and simmer for 45–50 minutes or until rice is tender and liquid is absorbed. While rice cooks, heat olive oil in a skillet over medium heat. Add onion, garlic, and mushrooms. Cook for 5–6 minutes, until soft. Stir in thyme, salt, and pepper. In a large bowl, combine cooked rice, sautéed vegetables, shrimp, sour cream, mozzarella, and half of the Parmesan. Stir gently to combine. Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining Parmesan on top. Bake for 20–25 minutes, or until shrimp are cooked through and top is golden. Garnish with parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes Kcal: 410 kcal | Servings: 6 servings #shrimprecipes #wildricecasserole #seafoodbake #comfortfooddinner #easycasserole #bakedshrimpdish #weeknightmeals #homemadecasserole #creamyshrimp #glutenfreedinner #mushroomcasserole #shrimpandrice #familydinnerideas #cheesycasserole #shrimpcomfortfood #easyshrimpbake #ovenbakedrecipes #savorycasserole #heartymeals #makeaheadmeal This creamy Shrimp and Wild Rice Casserole is packed with juicy shrimp, earthy mushrooms, and herby flavor! Cozy, hearty, and easy to prep ahead!

Baklava Classic Honey-Walnut Baklava with Crisp Phyllo Layers Ingredients: For the baklava: 1 package phyllo dough (16 oz), thawed 2 cups walnuts, finely chopped 1 cup pistachios, finely chopped 1 teaspoon ground cinnamon 1 cup unsalted butter, melted For the syrup: 1 cup granulated sugar 1 cup water 1/2 cup honey 1 tablespoon lemon juice 1 cinnamon stick 2 strips lemon peel Directions: Preheat oven to 350°F (175°C). In a bowl, mix walnuts, pistachios, and cinnamon. Brush a 9x13-inch baking dish with melted butter. Place one sheet of phyllo dough in the pan, brush with butter, and repeat until 8 layers are stacked. Sprinkle a thin layer of the nut mixture over the phyllo. Add 4 more phyllo layers (buttering each), then another layer of nuts. Repeat until all nuts are used. Finish with 8 more phyllo sheets on top, buttering each. Cut the unbaked baklava into diamond or square shapes with a sharp knife. Bake for 45–50 minutes, or until golden and crisp. While baklava bakes, make the syrup. Combine sugar, water, honey, lemon juice, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat and cool slightly. Remove baklava from the oven and immediately pour the warm syrup evenly over the hot baklava. Let it cool completely and soak for several hours or overnight before serving. Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutes + soaking time Kcal: 290 kcal | Servings: 24 pieces #baklava #greekdessert #middleeasternsweets #phyllodessert #honeywalnutbaklava #homemadedesserts #traditionalbaking #sweettooth #dessertrecipe #holidaydessert #easybaklava #crispphyllo #nutsandhoney #authenticbaklava #bakedtreats #classicdesserts #mediterraneanflavors #makeaheaddessert #dessertlover #sweettreat This classic Baklava is flaky, buttery, and dripping with honeyed syrup. A crunchy, sweet delight perfect for any celebration!

Spiced Orange Cranberry Sauce Holiday Spiced Cranberry Sauce with Fresh Orange Zest and Warm Cinnamon Ingredients: 12 oz (340g) fresh cranberries 3/4 cup granulated sugar 1/2 cup freshly squeezed orange juice 1/4 cup water 1 tablespoon orange zest 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg Pinch of salt Directions: Rinse the cranberries and discard any that are soft or shriveled. In a medium saucepan, combine the sugar, orange juice, water, orange zest, cinnamon, cloves, nutmeg, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the cranberries and cook for 10–12 minutes, or until most of them have burst and the sauce has thickened. Remove from heat and allow to cool to room temperature. The sauce will continue to thicken as it cools. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week. Prep Time: 5 minutes | Cooking Time: 12 minutes | Total Time: 17 minutes Kcal: 110 kcal | Servings: 6 servings #cranberrysauce #thanksgivingrecipes #holidaydishes #sidedish #cranberries #festiverecipes #homemadesauce #orangezest #spicedcranberries #holidayflavors #thanksgivingdinner #freshcranberries #easycranberrysauce #makeahead #holidaymealprep #christmasrecipes #fallrecipes #sidedishideas #sweetandtart #holidayseason This Spiced Orange Cranberry Sauce is the holiday upgrade your table needs! 🍊🍂✨ Bright, tart, and kissed with cinnamon and cloves.

Pasta Salad Zesty Mediterranean-Inspired Pasta Salad with Fresh Veggies and Herbed Vinaigrette Ingredients: 12 oz (340g) rotini or penne pasta 1 cup cherry tomatoes, halved 1 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup Kalamata olives, sliced 3/4 cup crumbled feta cheese 1/4 cup chopped fresh parsley 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 teaspoon dried oregano Salt and pepper to taste Directions: Cook the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking. In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Pour the dressing over the pasta salad and toss until well coated. Chill in the refrigerator for at least 30 minutes before serving to let flavors meld. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 320 kcal | Servings: 6 servings #pastasalad #mediterraneanflavors #freshsalads #easymeals #fetaandveggies #quicklunch #makeaheadmeals #healthyrecipes #coldpasta #summerdishes #vegetarianfriendly #saladseason #mealprepideas #bbqside #partyfood #flavorfulsalads #pastaandveggies #lightlunch #refreshingsalad #easyentertaining This Zesty Mediterranean Pasta Salad is your new go-to side for summer BBQs and picnics! 🥒🍅🧅 So fresh, flavorful, and easy to make!

Smoked Salmon Pinwheels Creamy Smoked Salmon Pinwheels with Dill & Cucumber Ingredients: 4 large flour tortillas or spinach wraps 8 oz cream cheese, softened 1 tablespoon fresh dill, chopped 1 teaspoon lemon juice Salt and pepper, to taste 6 oz smoked salmon 1/2 cucumber, thinly sliced into strips 1/4 red onion, thinly sliced (optional) Baby spinach or arugula leaves Directions: In a bowl, mix cream cheese with dill, lemon juice, salt, and pepper until smooth. Lay out tortillas and spread an even layer of the cream cheese mixture across each one. Layer smoked salmon slices, cucumber strips, optional red onion, and spinach leaves over the cream cheese. Tightly roll up each tortilla from one end to the other. Wrap each roll in plastic wrap and refrigerate for at least 30 minutes to set. Slice into 1-inch pinwheels and serve chilled. Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes Kcal: 185 kcal (per 3–4 pieces) | Servings: 6 servings #smokedsalmon #pinwheels #partyappetizer #easyappetizers #healthywraps #salmonrecipes #creamcheese #makeaheadsnacks #holidayappetizers #fingerfoods #freshdill #cucumberwrap #picnicfood #brunchideas #proteinpacked #salmonlover #coldappetizer #mealprepideas #simpleentertaining #wraprecipes 🎉 Elegant, fresh, and SO simple! These Smoked Salmon Pinwheels are the perfect bite for brunch or parties! 🍽️🌀