Origin Homemade Peanut Butter

Peanut butter has been a staple in American kitchens since the early 1900s, originally developed as a protein source for patients without teeth. Learn more about the fascinating history of peanut butter and how it evolved into a global favorite.

What I Love About This Recipe

This recipe gives you full control over the texture and sweetness of your peanut butter — whether you like it smooth, chunky, salty, or naturally sweetened. It’s a great alternative to store-bought spreads that often contain added sugars and preservatives.

Also Read : Lentil Soup Recipe

Homemade Peanut Butter

Recipe by RecipeWikkiCourse: Condiment, SpreadCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

100

kcal

Creamy, rich, and naturally delicious — Homemade Peanut Butter is a simple yet satisfying spread made with just roasted peanuts and a pinch of salt. Perfect for toast, smoothies, baking, or enjoying by the spoonful, this wholesome alternative to store-bought versions is free from additives and full of pure nutty flavor.

Ingredients

• 2 cups unsalted roasted peanuts

• ½ tsp salt (adjust to taste)

• 1–2 tbsp honey or maple syrup (optional, for sweetness)

• 1–2 tbsp peanut oil or neutral oil (optional, for smoother texture)

Directions

• Add peanuts to a food processor and blend for 1–2 minutes. Scrape down sides.
• Continue processing until smooth and creamy (about 4–6 minutes total).
• Add salt, sweetener, and oil if desired, then blend again.
• Taste and adjust seasoning or consistency.
• Store in an airtight container in the fridge for up to 3 weeks.

Notes

• For crunchy peanut butter, add ¼ cup chopped peanuts at the end.
• Try using flavored oils (like coconut oil) for a twist.
• Want chocolate peanut butter? Add 1–2 tbsp cocoa powder during blending.

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Origin Cottage Cheese Tomato Soup

Tomato soup has roots in various cuisines, from Italian tomato-based broths to American creamy versions. Adding cottage cheese is a modern adaptation, enhancing the soup’s texture and protein while keeping it light and nutritious.

What I Love About This Recipe

This soup is both satisfying and wholesome, offering the comfort of traditional tomato soup with an extra boost of protein. It’s easy to make, packed with flavor, and perfect for a quick, cozy meal.

Also Read : Lazy French Onion Soup

Cottage Cheese Tomato Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

93

kcal

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups canned or fresh tomatoes, chopped

• 2 cups vegetable broth

• 1 tsp dried basil (or 1 tbsp fresh basil)

• ½ tsp oregano

• Salt and black pepper to taste

• ½ cup cottage cheese

• ¼ cup heavy cream (optional, for extra creaminess)

• 1 tsp honey or sugar (to balance acidity)

• Grated Parmesan and fresh basil for garnish

Directions

• Heat olive oil in a pot over medium heat. Add onions and sauté until soft.
• Stir in garlic and cook for another minute until fragrant.
• Add tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
• Blend the soup until smooth using an immersion blender or a regular blender.
• Stir in cottage cheese and blend again until creamy.
• Adjust seasoning and add honey or sugar if needed.
• If using, mix in heavy cream for extra richness.
• Serve hot, garnished with Parmesan and fresh basil.

Notes

• For a chunkier texture, blend only half of the soup and leave the rest as-is.
• 
  Swap vegetable broth for chicken broth for a richer taste.
• If you prefer a dairy-free version, use coconut cream instead of heavy cream and tofu in place of cottage cheese.
  

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Origin of Mexican Tinga

Tinga originates from Puebla, Mexico, a region known for its diverse and rich culinary history. Traditional Tinga de Pollo (chicken tinga) has been a household favorite for generations, often enjoyed at family gatherings and celebrations. The smoky chipotle peppers give it that distinctive, irresistible depth of flavor.

What I Love About This Recipe

• Simple ingredients, yet packed with bold flavors.
• Versatile—great for tacos, tostadas, burritos, or even as a topping for nachos.
• Easy to make in under 40 minutes.
• Perfect for meal prep—flavors deepen over time, making it even better the next day!

Also Read : Green Goddess Chicken and Cucumber Wraps

Mexican Tinga (Tinga de Pollo)

Recipe by RecipeWikki

Servings

8

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

300

kcal

Ingredients

• 500g boneless, skinless chicken breast or thighs

• 3 cups chicken broth (for boiling)

• 1 tsp salt

• For the Tinga Sauce

• 1 tbsp olive oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 3 medium tomatoes, diced (or 1 cup canned diced tomatoes)

• 2 tbsp tomato paste

• 2 chipotle peppers in adobo sauce (adjust for spice)

• 1 tsp dried oregano

• 1 tsp ground cumin

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

• ½ cup chicken broth (from the boiled chicken)

• Tostadas, tacos, or warm tortillas

• Avocado slices

• Cilantro leaves

• Crumbled queso fresco

• Lime wedges

Directions

• In a pot, bring chicken broth to a boil and add chicken breasts/thighs with salt.
• Simmer for 15-20 minutes or until fully cooked.
• Remove chicken, let it cool slightly, and shred using two forks.
• Reserve ½ cup of the cooking broth for the sauce.
• In a pan, heat olive oil over medium heat.
• Add sliced onions and sauté until soft and translucent (about 5 minutes).
• Stir in garlic and cook for another 30 seconds until fragrant.
• Add diced tomatoes, tomato paste, chipotle peppers, oregano, cumin, black pepper, and salt.
• Pour in ½ cup reserved chicken broth and simmer for 8-10 minutes until tomatoes break down.
• Using an immersion blender (or transfer to a blender), blend the sauce until smooth.
• If needed, add more broth for a thinner consistency.
• Return the shredded chicken to the pan with the sauce.
• Stir well and let it simmer for 5-10 minutes to absorb flavors.
• Serve over tostadas, tacos, or rice.
• Garnish with avocado, cilantro, queso fresco, and lime wedges.

Notes

• Great for meal prep! Store leftovers in the fridge for up to 4 days or freeze for 3 months.

The post Mexican Tinga (Tinga de Pollo) appeared first on RecipeWikki.

Origin of Buttermilk Fried Chicken

Fried chicken is deeply rooted in Southern American cuisine, where buttermilk has long been used as a tenderizer for meats. The practice of coating chicken in flour and frying it dates back to West African and Scottish cooking traditions, later evolving into the Southern fried chicken we know today. The air fryer version is a modern twist, allowing for a crispy texture without deep frying.

What I Love About This Recipe

• Healthier than deep-fried chicken but still crispy and delicious.
• Marinating in buttermilk ensures juicy, tender meat.
• Minimal oil needed, so it’s less greasy but still packed with flavor.
• Easy cleanup—no messy frying!

Also Read : Olive Oil Mashed Potatoes

Air Fryer Buttermilk Fried Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 500g bone-in chicken thighs or drumsticks (or boneless if preferred)

• 1 cup buttermilk

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp cayenne pepper (optional, for spice)

• For the Coating

• 1 cup all-purpose flour

• ½ cup cornstarch (for extra crispiness)

• 1 tsp baking powder (helps with crispiness)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp cayenne pepper (optional)

• 1 tbsp buttermilk (to create flaky texture in the coating)

• Cooking spray or oil spray (for air fryer)

Directions

• In a bowl, whisk together buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
• Add the chicken and fully submerge in the buttermilk mixture.
• Cover and refrigerate for at least 2 hours (or overnight for best results).
• In a shallow dish, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and cayenne pepper.
• Add 1 tbsp buttermilk to the flour mixture and mix with fingers to create small clumps (this helps with a crunchy texture).
• Remove chicken from the buttermilk marinade, allowing excess to drip off.
• Dredge each piece in the flour mixture, pressing the coating onto the chicken to help it stick.
• Shake off any excess flour and place the coated chicken on a wire rack.
• Preheat the air fryer to 180°C (360°F) for 3-5 minutes.
• Lightly spray the air fryer basket with cooking oil spray.
• Place chicken pieces in a single layer, ensuring they don’t overlap.
• Spray the top of the chicken with a light coat of oil spray.
• Air fry at 180°C (360°F) for 25-30 minutes, flipping halfway through.
• Increase temperature to 200°C (400°F) for the last 3-5 minutes to get extra crispiness.
• Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
• Let the chicken rest for 5 minutes before serving.
• Enjoy with coleslaw, fries, or a honey drizzle for a sweet-savory touch!

Notes

• Make it gluten-free by using gluten-free flour and cornstarch.
• For extra crispiness, let the coated chicken rest for 10 minutes before air frying.

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Origin of Teriyaki Chicken

Teriyaki is a Japanese cooking technique that involves grilling or broiling food with a glaze made from soy sauce, mirin, and sugar. The word “teriyaki” comes from “teri” (shine or glaze) and “yaki” (grill or broil). While traditionally cooked over an open flame, this baked version makes it easier for home cooking while preserving the authentic flavors.

What I Love About This Recipe

This baked version of Teriyaki Chicken is effortless, requiring minimal prep and cleanup. The homemade teriyaki sauce is better than store-bought, striking the perfect balance between sweet, savory, and umami-rich flavors. Plus, the caramelization from baking adds a deep, irresistible taste.

Also Read : Chtitha Batata (Algerian Potato Stew)

Oven Baked Chicken Teriyaki

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

315

kcal

Ingredients

• 4 boneless, skinless chicken thighs (or breasts)

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ cup soy sauce (low sodium preferred)

• ¼ cup honey or brown sugar

• 2 tbsp mirin (or rice vinegar)

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)

• 1 tsp sesame seeds (for garnish)

• 2 tbsp green onions, chopped (for garnish)

Directions

• Preheat your oven to 400°F (200°C).
• Lightly grease a baking dish or line it with parchment paper.
• Pat dry the chicken thighs and place them in the baking dish.
• Drizzle with olive oil and season with salt, black pepper, and garlic powder.
• In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), mirin, sesame oil, garlic, and ginger.
• Bring to a gentle simmer, stirring occasionally.
• Mix cornstarch and water in a separate bowl, then slowly add it to the sauce while stirring.
• Cook for 2-3 minutes until the sauce thickens. Remove from heat.
• Pour half of the teriyaki sauce over the chicken, coating evenly.
• Bake for 25-30 minutes, basting with the remaining sauce halfway through.
• For a caramelized finish, broil for 2-3 minutes at the end.
• Let the chicken rest for 5 minutes before slicing.
• Drizzle with extra sauce and sprinkle with sesame seeds and green onions.
• Serve with steamed rice, stir-fried vegetables, or a side of noodles.

Notes

• Substitutes for Mirin: If you don’t have mirin, use rice vinegar + extra honey for a similar effect.

The post Oven Baked Chicken Teriyaki appeared first on RecipeWikki.

Origin of Caesar Potato Casserole

Inspired by the famous Caesar salad, which was first created by Italian-American chef Caesar Cardini in the 1920s, this dish takes the signature garlicky, cheesy, and tangy flavors of Caesar dressing and pairs them with comforting, baked potatoes. The result? A rich and indulgent casserole that’s sure to be a crowd-pleaser.

What I Love About This Recipe

I love how this dish brings the zesty, umami-rich taste of Caesar dressing into a warm, cheesy, and crispy potato casserole. The golden-baked top and creamy center make every bite irresistible. Plus, it’s easy to prepare and pairs well with roasted meats, grilled vegetables, or even as a standalone comfort meal.

Also Read : The Ultimate Pool Sandwich

Caesar Potato Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

250

kcal

Ingredients

• 4 large russet potatoes, peeled and thinly sliced

• 1 cup Caesar dressing (store-bought or homemade)

• ½ cup sour cream

• 1 cup shredded Parmesan cheese

• 1 cup mozzarella cheese, shredded

• 2 cloves garlic, minced

• ½ tsp black pepper

• ½ tsp salt (adjust based on Caesar dressing’s saltiness)

• ½ tsp paprika (optional, for color)

• ½ cup panko breadcrumbs (for a crispy topping)

• 2 tbsp butter, melted

• 2 tbsp fresh parsley, chopped (for garnish)

Directions

• Preheat your oven to 375°F (190°C).
• Peel and thinly slice the potatoes into even rounds. Set aside.
• In a large mixing bowl, combine Caesar dressing, sour cream, Parmesan cheese, minced garlic, black pepper, salt, and paprika.
• Stir until well mixed.
• In a greased baking dish, layer half of the sliced potatoes.
• Spread half of the Caesar mixture over the potatoes.
• Sprinkle with half of the shredded mozzarella.
• Repeat with another layer of potatoes, Caesar mixture, and mozzarella.
• In a small bowl, mix the panko breadcrumbs with melted butter.
• Sprinkle the mixture evenly over the top of the casserole.
• Cover with foil and bake for 40 minutes.
• Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy.
• Let the casserole rest for 5-10 minutes before serving.
• Sprinkle with fresh parsley for a pop of color and freshness.

Notes

• Cheese Variations: Swap mozzarella for cheddar or Gruyère for a sharper flavor.
• Make-Ahead Tip: Assemble the casserole a day in advance, store it in the fridge, and bake when needed.

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Origin of Honey-Mustard Marinade

Honey and mustard have been paired in cooking for centuries, with origins tracing back to European cuisine, particularly in France and Germany. The combination became popular as a marinade and sauce in modern American and European grilling traditions.

What I Love About This Recipe

This marinade is incredibly versatile and easy to make with pantry staples. I love how it adds both depth and brightness to grilled or roasted dishes. It’s perfect for meal prepping, as it tenderizes proteins while infusing them with a bold, slightly sweet flavor.

Also Read : Ploughman’s Sandwich

Honey-Mustard Marinade

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

99

kcal

Ingredients

• ¼ cup Dijon mustard (or whole-grain mustard for texture)

• 2 tbsp honey

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar or lemon juice

• 2 cloves garlic, minced

• 1 tsp soy sauce (optional, for umami depth)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional, for a smoky touch)

Directions

• In a small bowl, whisk together Dijon mustard, honey, olive oil, and vinegar or lemon juice.
• Add minced garlic, soy sauce (if using), salt, pepper, and paprika. Mix well until smooth.
• Place chicken, pork, fish, or tofu in a resealable bag or a shallow dish.
• Pour the marinade over, ensuring it coats evenly.
• Cover and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor).
• Grilling: Cook over medium heat, brushing with extra marinade for a caramelized finish.
• Baking: Roast at 375°F (190°C) until fully cooked, basting halfway through.
• Pan-Searing: Cook in a skillet over medium heat until golden and cooked through.

Notes

• Adjusting Sweetness: Add more honey for a sweeter flavor or increase the mustard for extra tang.
• Storage: Store leftover marinade (not used on raw meat) in an airtight container in the fridge for up to a week.

The post Honey-Mustard Marinade appeared first on RecipeWikki.

Origin of Olive Oil Mashed Potatoes

Mashed potatoes date back to the 18th century, but using olive oil instead of butter and cream is a Mediterranean-inspired variation. This version is particularly popular in regions like Italy and Greece, where high-quality olive oil is a staple in cooking.

What I Love About This Recipe

I love how simple yet luxurious these mashed potatoes taste. The olive oil enhances the natural creaminess of the potatoes without making them heavy. Plus, they’re dairy-free and vegan-friendly, making them a versatile side dish for any occasion.

Also Read : Green Goddess Chicken and Cucumber Wraps

Olive Oil Mashed Potatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 pounds Yukon Gold or Russet potatoes, peeled and cubed

• ¼ cup extra virgin olive oil (plus more for drizzling)

• ½ cup vegetable broth or reserved potato cooking water

• 2 cloves garlic, minced (optional, for extra flavor)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tbsp chopped fresh herbs (such as rosemary, thyme, or parsley, optional)

Directions

• Place the peeled and cubed potatoes in a large pot of cold, salted water.
• Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
• Drain, reserving about ½ cup of the cooking water if not using vegetable broth.
• Return the drained potatoes to the pot.
• Add olive oil and mash using a potato masher or a hand mixer until smooth.
• Slowly add the vegetable broth or reserved potato water, stirring until you reach the desired consistency.
• Mix in garlic (if using), salt, and black pepper.
• Transfer the mashed potatoes to a serving dish.
• Drizzle with a little extra olive oil and sprinkle with fresh herbs for added flavor.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or olive oil.
• Extra Creaminess: For an even silkier texture, use a food processor or potato ricer.

The post Olive Oil Mashed Potatoes appeared first on RecipeWikki.

Origin of Deviled Eggs

Deviled eggs trace their origins to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter. The modern version, featuring a creamy, mayonnaise-based filling, became popular in the United States in the early 20th century and remains a staple at celebrations.

What I Love About This Recipe

These deviled eggs are creamy, flavorful, and incredibly easy to make ahead of time! Preparing them in advance allows the flavors to blend perfectly, making them even more delicious. Plus, they are quick to assemble when needed

Also Read : Grilled Artichokes

How to Make Deviled Eggs Ahead of Time

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp white vinegar or lemon juice

• 1/4 tsp salt

• 1/8 tsp black pepper

• 1/4 tsp paprika (plus extra for garnish)

• 1 tbsp chopped chives or parsley (optional)

Directions

• Place eggs in a saucepan and cover with cold water.
• Bring to a boil, then remove from heat and cover. Let sit for 10-12 minutes.
• Transfer to an ice bath and let cool for 5 minutes before peeling.
• Cut each egg in half and remove the yolks.
• Mash yolks with mayonnaise, mustard, vinegar, salt, pepper, and paprika until smooth.
• Pipe or spoon the yolk mixture back into the egg whites.
• Sprinkle with extra paprika and garnish with chives if desired.
• If making ahead, store the filling and egg whites separately.
• Assemble just before serving for the best texture.

Notes

• Make Ahead Tip: Store egg whites and filling separately in airtight containers for up to 2 days. Fill

The post How to Make Deviled Eggs Ahead of Time appeared first on RecipeWikki.

Origin of the Recipe

Stuffed mushrooms are believed to have originated in Italy, inspired by the stuffed zucchini (zucchini ripieni) that is common in Italian cuisine. Over time, the dish spread worldwide, evolving into various versions, including cheese-stuffed, breadcrumb-stuffed, and even meat-stuffed mushrooms.

What I Love About This Recipe

These mushrooms are crispy on top, creamy inside, and bursting with flavor. The combination of garlic, cheese, and herbs makes them irresistible. Plus, they are quick to make and work as an appetizer for any occasion, whether it’s a family dinner, holiday gathering, or game night.

Also Read : Classic Beef & Bean Burrito

Mouth-Watering Stuffed Mushrooms

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

90

kcal

Ingredients

• 20 large white or cremini mushrooms, stems removed

• 4 oz cream cheese, softened

• ½ cup grated parmesan cheese

• ½ cup shredded mozzarella cheese

• ¼ cup breadcrumbs (optional for crunch)

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon garlic powder (or 2 minced garlic cloves)

• ½ teaspoon black pepper

• ½ teaspoon salt

• 1 tablespoon olive oil

• ½ teaspoon red pepper flakes (optional for heat)

Directions

• Preheat Oven – Set your oven to 375°F (190°C).
• Prepare the Mushrooms – Clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems and set them aside.
• Sauté the Stems – In a pan, heat olive oil over medium heat. Add chopped mushroom stems, garlic, and red pepper flakes (if using). Sauté for 3-4 minutes until soft.
• Make the Filling – In a bowl, combine sautéed stems, cream cheese, parmesan, mozzarella, breadcrumbs, parsley, salt, and black pepper. Mix well.
• Stuff the Mushrooms – Spoon the mixture into each mushroom cap, pressing slightly to pack.
• Bake – Arrange mushrooms on a baking sheet and bake for 18-20 minutes, or until the tops are golden and bubbly.
• Serve Hot – Garnish with extra parsley and serve warm.

Notes

• Make them gluten-free by skipping breadcrumbs or using gluten-free alternatives.
• For a meaty twist, add cooked sausage or bacon bits to the filling.

The post Mouth-Watering Stuffed Mushrooms appeared first on RecipeWikki.