Origin Chicken Noodle Salad

This recipe is inspired by Southeast Asian noodle salads, which often combine herbs, vegetables, and protein in a bright, zesty dressing. It’s an easy way to transform simple cooked pasta and leftover chicken into something special.

What I Love About This Recipe

It’s make-ahead friendly and tastes even better after a few hours in the fridge. The fresh herbs, crunchy peanuts, and spicy kick make every bite interesting.

Also Read : Green Goddess Chicken and Cucumber Wraps

Chicken Noodle Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

440

kcal

Ingredients

• 3 garlic cloves, crushed

• ½ cup seasoned rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 tablespoon Sriracha

• 1 tablespoon hoisin sauce

• 1 teaspoon sesame oil

• 1 cooked chicken breast, shredded

• 8 oz spaghetti or thin pasta, cooked and rinsed under cold water

• 1 cup grated carrot

• 1 red bell pepper, thinly sliced

• 4 green onions, sliced

• ⅓ cup each chopped fresh basil, mint, and cilantro

• ½ cup roasted salted peanuts, chopped

Directions

• In a bowl, whisk together all the dressing ingredients until smooth.
• Add the shredded chicken to the dressing, toss to coat, and refrigerate while you prep everything else.
• Cook pasta until al dente, drain, and rinse under cold water. Drain well.
• In a large bowl, combine the cold pasta, dressed chicken, carrots, bell pepper, and green onions. Toss until evenly mixed.
• Cover and chill at least 2 hours or overnight, stirring once or twice if you can.
• Before serving, fold in the peanuts and fresh herbs. Taste and adjust seasoning with extra fish sauce or lime juice if you like.
• Serve cold.v

Notes

• For more crunch, add shredded cabbage or chopped cucumber.
• If you prefer more heat, increase the Sriracha or sprinkle with chili flakes.
• This salad keeps well in the fridge for up to 2 days.

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Origin Easy No-Cook Tuna and Avocado Tostadas

Tostadas are a beloved Mexican staple, typically topped with beans, seafood, or meat. This no-cook version blends classic tuna salad with vibrant avocado and lime for a lighter spin that’s ready in minutes.

What I Love About This Recipe

It takes less than 15 minutes to prepare, requires zero stove time, and feels so fresh and satisfying. Perfect for lunch, dinner, or a casual gathering.

Also Read : 4-Ingredient Egg Avocado Toast

Easy No-Cook Tuna and Avocado Tostadas

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 4 tostada shells (store-bought or homemade)

• 1 ripe avocado

• 1 can (5 oz) tuna, drained

• 2 tablespoons mayonnaise or plain Greek yogurt

• 1 teaspoon lime juice

• Salt and black pepper, to taste

• ¼ cup finely chopped red onion

• ¼ cup chopped fresh cilantro

• Optional toppings: sliced radishes, shredded cabbage, jalapeño slices, hot sauce

Directions

• In a medium bowl, mash the avocado with lime juice, a pinch of salt, and black pepper.
• In another bowl, combine the drained tuna, mayonnaise (or yogurt), chopped onion, and a little more salt and pepper. Mix well.
• Spread a layer of mashed avocado on each tostada shell.
• Top with a generous spoonful of tuna mixture.
• Sprinkle with fresh cilantro and any optional toppings you like.
• Serve immediately so the tostadas stay crisp.

Notes

• You can swap canned tuna for canned salmon or cooked shredded chicken.
• For extra crunch, add shredded cabbage or lettuce.
• If you don’t have tostada shells, layer everything on tortilla chips for quick nachos.

The post Easy No-Cook Tuna and Avocado Tostadas appeared first on RecipeWikki.

Origin Spicy Indian Green Beans, Gujarati Style

This recipe is inspired by everyday shaak (vegetable curry) from Gujarat, a region in western India known for its vibrant vegetarian cuisine. Typical Gujarati dishes often include a touch of sugar or jaggery to balance the spices, and they’re cooked simply to let the vegetables shine.

What I Love About This Recipe

It’s fast — ready in about 20 minutes — and makes a simple vegetable taste special. The tempering of cumin, mustard seeds, and sesame gives it a nutty depth, while turmeric and chili bring color and warmth.

Also Read : Hummingbird Muffins

Spicy Indian Green Beans, Gujarati Style

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

110

kcal

Ingredients

• 1 lb (450 g) fresh green beans, trimmed and cut into 1-inch pieces

• 2 tbsp oil (vegetable or peanut oil)

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tbsp white sesame seeds

• 1 pinch asafoetida (hing) (optional)

• ½ tsp turmeric powder

• 1 tsp ground coriander

• ½–1 tsp red chili powder (adjust to taste)

• ½ tsp salt (or to taste)

• 1 tsp sugar or jaggery

• 2 tbsp water

• Fresh cilantro, chopped (for garnish)

Directions

• Heat oil in a large skillet over medium heat. Add mustard seeds and let them pop.
• Stir in cumin seeds, sesame seeds, and asafoetida (if using). Cook for about 30 seconds until fragrant.
• Add green beans and toss to coat in the spices.
• Sprinkle in turmeric, coriander, chili powder, salt, and sugar. Stir well.
• Add 2 tablespoons of water. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until beans are tender but still bright green.
• Remove the lid and cook another 1–2 minutes to evaporate excess moisture.
• Garnish with fresh cilantro and serve warm.

Notes

• You can use frozen green beans in a pinch; just thaw and pat dry before cooking.
• For extra crunch, sprinkle roasted peanuts or grated coconut on top.
• Adjust chili powder to your preferred spice level.

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Origin Caprese Orzo Pesto Salad

Inspired by the traditional Caprese salad from Italy — which features tomatoes, mozzarella, and basil — this version folds those flavors into orzo, a rice-shaped pasta, for a heartier, picnic-ready dish.

What I Love About This Recipe

It’s light but satisfying, easy to make, and travels well. The pesto coats every piece of pasta, and the cherry tomatoes add bursts of sweetness a fresh, herby bite in every forkful.

Also Read : Mom’s Ice Cream Dessert

Caprese Orzo Pesto Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1 cup uncooked orzo

• 1 cup cherry tomatoes, halved

• 1 cup fresh mozzarella pearls (or diced mozzarella)

• ⅓–½ cup basil pesto (store-bought or homemade)

• 1 tbsp olive oil (optional, to loosen pesto)

• Salt and black pepper, to taste

• Fresh basil leaves, for garnish

• Optional: a drizzle of balsamic glaze for serving

Directions

• Cook orzo in salted boiling water according to package instructions. Drain and rinse under cool water.
• In a large bowl, combine cooked orzo, cherry tomatoes, and mozzarella.
• Stir in pesto and olive oil (if needed), mixing until everything is well coated.
• Season with salt and pepper to taste.
• Chill for at least 30 minutes before serving. Garnish with fresh basil and an optional drizzle of balsamic glaze.

Notes

• Add grilled chicken or shrimp for a protein boost.
• Use sun-dried tomatoes for an extra savory twist.
• Great make-ahead option for barbecues or lunch meal prep.

The post Caprese Orzo Pesto Salad appeared first on RecipeWikki.

Origin Air Fryer Sautéed Onions

Sautéed onions are a kitchen staple across cultures. This air fryer method is a modern twist that saves time and stove space while still delivering that soft, sweet-savory magic.

What I Love About This Recipe

No standing over a skillet! The air fryer does the work, and the onions come out perfectly tender with just the right char. Plus, you can batch-cook them for meal prep.

Also Read : Dill Pickle Cornbread Muffins

Air Fryer Sautéed Onions

Recipe by RecipeWikkiCourse: Salad

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

15

kcal

Ingredients

• 2 large yellow or sweet onions, thinly sliced

• 1 tbsp olive oil or melted butter

• ½ tsp salt

• Optional: pinch of black pepper, garlic powder, or thyme for extra flavor

Directions

• Preheat air fryer to 370°F (190°C) for 2–3 minutes.
• Toss sliced onions with oil, salt, and optional seasonings.
• Place onions in the air fryer basket, spreading them out as evenly as possible.
• Air fry for 12–15 minutes, shaking the basket every 5 minutes to ensure even cooking.
• Cook until soft, golden, and slightly crispy at the edges. Add extra time if needed for deeper caramelization.
• Serve warm, or store in the fridge for up to 5 days.

Notes

• Don’t overcrowd the basket — cook in batches if needed.
• For softer onions, lower the temp to 350°F and cook a few minutes longer.
• Great for topping grilled meats, wraps, or even adding into mashed potatoes.

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Origin Multigrain Cheela Recipe

Cheela is a popular North Indian dish, traditionally made with gram flour. This multigrain version adds more nutrition by combining different flours like wheat, millet, and oats for a fiber-rich, protein-packed meal.

Why You’ll Love This Recipe

It’s wholesome, quick to make, and super flexible — you can add your favorite veggies or spices. Plus, it’s light, easy to digest, and pairs perfectly with chutney or yogurt.

Also Read : Banana Pancakes the Easy Way

Multigrain Cheela Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• ¼ cup whole wheat flour

• ¼ cup besan (gram flour)

• 2 tbsp ragi (finger millet) flour

• 2 tbsp oats flour (or ground oats)

• 1 small onion, finely chopped

• 1 green chili, finely chopped (optional)

• 2 tbsp fresh coriander, chopped

• 1 tsp cumin seeds

• 1 tsp grated ginger

• Salt to taste

• Water, as needed

• Oil or ghee for cooking

Directions

• In a bowl, mix all the flours, cumin seeds, salt, onion, green chili, coriander, and ginger.
• Gradually add water while stirring to make a smooth batter — not too thick or runny.
• Heat a non-stick pan over medium heat and lightly grease it.
• Pour a ladleful of batter and spread gently to form a thin pancake.
• Drizzle a little oil around the edges and cook until the bottom turns golden brown, about 2–3 minutes. Flip and cook the other side until done.
• Serve hot with your favorite chutney or yogurt.

Notes

• Feel free to add grated vegetables like carrots or zucchini for extra flavor and nutrition.
• Adjust the spices to your taste — a pinch of turmeric or chaat masala works great.
• Batter can be refrigerated for 1–2 days.

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Origin Caprese Pasta with Thai Basil

Caprese salad hails from Italy, known for its bright, simple flavors highlighting fresh mozzarella, ripe tomatoes, and basil. This pasta version adds Thai basil for a unique, slightly spicy herbal note that elevates the dish with a fresh Asian-inspired twist.

Why You’ll Love This Recipe

It’s easy to prepare, bursting with fresh flavors, and perfect for a light lunch or dinner. The Thai basil adds a new layer of aroma and taste that pairs beautifully with the classic Caprese ingredients.

Also Read : Coffee Panna Cotta

Caprese Pasta with Thai Basil

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 8 oz pasta (penne, fusilli, or your favorite shape)

• 1 ½ cups cherry tomatoes, halved

• 1 cup fresh mozzarella balls (bocconcini), halved

• ½ cup fresh Thai basil leaves (can substitute with sweet basil if needed)

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic glaze or reduction

• Salt and freshly ground black pepper to taste

• Optional: toasted pine nuts or walnuts for crunch

Directions

• Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool slightly.
• In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and Thai basil leaves.
• Drizzle with olive oil and gently toss to combine.
• Season with salt and pepper to taste.
• Just before serving, drizzle with balsamic glaze and sprinkle with nuts if using.
• Serve immediately or chilled.

Notes

• For a more intense basil flavor, tear the leaves instead of chopping.
• If you can’t find Thai basil, sweet basil works well too but has a milder flavor.
• Adding a little freshly grated Parmesan on top can enhance the dish.
• This pasta salad can be prepared a few hours ahead; just add basil fresh before serving to keep it vibrant.

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Origin Judy’s Strawberry Pretzel Salad

This popular American dessert dates back to the mid-20th century and is often a staple at holiday parties and summer picnics. It’s beloved for its perfect balance of salty, sweet, creamy, and fruity flavors.

What I Love About This Recipe

The combination of crunchy pretzel crust with creamy filling and bright strawberry topping is irresistible. It’s easy to make ahead, refreshing, and always disappears quickly!

Also Read : Colcannon Balls

Judy’s Strawberry Pretzel Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

Ingredients

• 2 cups crushed pretzels

• ¾ cup granulated sugar (divided)

• 1 cup unsalted butter, melted

• 8 oz cream cheese, softened

• 2 cups powdered sugar

• 2 cups heavy whipping cream, whipped to stiff peaks

• 1 (6 oz) package strawberry gelatin (Jell-O)

• 2 cups boiling water

• 4 cups fresh strawberries, sliced

Directions

• Preheat oven to 350°F (175°C).
• Mix crushed pretzels, ½ cup sugar, and melted butter in a bowl until combined. Press mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes and then cool completely.
• In a large bowl, beat softened cream cheese with remaining ¼ cup sugar until smooth. Fold in whipped cream gently until fully combined. Spread this mixture evenly over the cooled pretzel crust.
• Dissolve strawberry gelatin in boiling water, stirring well. Let it cool to room temperature but not set.
• Arrange sliced strawberries evenly over the cream cheese layer. Pour cooled gelatin over the strawberries. Refrigerate for at least 4 hours, or until fully set.

Notes

• For extra crunch, sprinkle chopped pretzels on top before serving.
• Substitute fresh strawberries with frozen (thawed) if needed.
• Make sure gelatin is cooled before pouring to prevent melting the cream layer.

The post Judy’s Strawberry Pretzel Salad appeared first on RecipeWikki.

Origin Dad’s Creamy Cucumber Salad

This type of creamy cucumber salad is a staple in American home cooking, especially popular in the Midwest and Southern states. It’s often passed down through generations as a family favorite side.

What I Love About This Recipe

The cool crunch of cucumbers paired with a rich, slightly tangy dressing makes it incredibly refreshing. It’s quick to prepare and always a hit at the dinner table.

Alos Read : Dyed Greek Red Easter Eggs

Dad’s Creamy Cucumber Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

110

kcal

Ingredients

• 3 medium cucumbers, thinly sliced

• 1 cup sour cream or Greek yogurt

• 2 tablespoons white vinegar or apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons fresh dill, chopped (optional)

• 1 small red onion, thinly sliced (optional)

Directions

• In a large bowl, whisk together sour cream (or Greek yogurt), vinegar, sugar, salt, and pepper until smooth.
• Add sliced cucumbers (and red onion, if using) to the bowl and toss gently to coat all pieces evenly with the dressing.
• Sprinkle chopped fresh dill on top and stir gently.
• Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

Notes

• For extra crispness, sprinkle cucumbers with salt and drain excess liquid before mixing with dressing.
• Use Greek yogurt for a lighter, tangier version.
• This salad tastes best when made a few hours ahead, allowing the flavors to develop.

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Origin Easy Pinwheel Recipe

Pinwheels are popular in many cuisines and are often made using wraps or puff pastry. Their spiral shape and endless flavor combos make them a favorite for gatherings and lunchboxes around the world.

What I Love About This Recipe

They’re quick, customizable, and super cute. I love how you can switch up the filling based on your mood or what’s in the fridge. They’re always a hit with kids and adults alike!

Also Read :Summer Melon Sorbet Floats Drink Recipe

Easy Pinwheel Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

60

kcal

Ingredients

• 4 large flour tortillas or puff pastry sheets

• ½ cup cream cheese or hummus

• ½ cup grated cheese (cheddar or mozzarella)

• ½ cup finely chopped veggies (bell peppers, spinach, carrots)

• Optional: deli meat, olives, or herbs

Directions

• Spread cream cheese evenly over tortillas.
• Sprinkle with grated cheese and chopped veggies (and any extras).
• Roll each tortilla tightly into a log.
• Wrap and chill for 15–20 minutes for cleaner slicing.
• Slice into 1-inch pinwheels. Serve chilled or at room temp.

Notes

• Puff pastry version can be baked at 375°F (190°C) until golden.
• Make ahead and store in the fridge for up to 2 days.
• Try sweet versions with Nutella, peanut butter, and banana.

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