The Most Amazing Food Recipes You Want To Make In This 2025 #20
Share
Subscribe to our emails
Be the first to know about new posts , giveaways and so much more!
1. High-Protein Chicken Salad Cucumber Rolls 🥒
These high-protein chicken salad cucumber rolls are quick, delicious, and packed with flavor. Perfect for a refreshing, low-carb meal!
Ingredients:
1 lb cooked, shredded chicken (about 4 chicken breasts or rotisserie chicken)
1/2 red onion, finely diced and soaked in water for 10 minutes, then drained
Handful of fresh cilantro, chopped
1 avocado, cubed
5 tbsp cottage cheese
3 tbsp mayonnaise
1 tbsp onion powder
Juice of 3 limes
Salt and pepper, to taste
1 large English cucumber
2 tbsp whipped cream cheese
Everything bagel seasoning and chipotle hot sauce, for topping
Instructions:
1. Prepare Chicken Salad: Shred the cooked chicken with two forks or dice thinly. Add it to a mixing bowl.
2. Add Onion and Avocado: Add the soaked and drained red onion, chopped cilantro, and cubed avocado to the bowl.
3. Make the Dressing: In a blender, blend cottage cheese, mayo, onion powder, lime juice, cilantro, salt, and pepper until smooth. Adjust seasoning to taste.
4. Combine Ingredients: Pour the dressing over the chicken mixture and stir to combine.
Rolling Instructions:
5. Prepare Cucumber Slices: Use a peeler to thinly slice the cucumber. Lay the slices on parchment paper, overlapping slightly. Pat dry with a paper towel.
6. Spread Cream Cheese: Spread 2 tbsp of whipped cream cheese over the cucumber slices.
7. Add Chicken Salad: Place about 4 oz of the chicken salad at the bottom of the cucumber slices, leaving space on all sides. Add extra onion and avocado slices if desired.
8. Roll and Slice: Carefully roll up the cucumber slices, starting from the bottom and pressing down tightly. Slice with a sharp knife.
9. Top and Serve: Sprinkle with everything bagel seasoning and drizzle with chipotle hot sauce.
From @shredhappens
2. Pumpkin Cheese Ball 🎃
This festive pumpkin cheese ball is perfect for fall gatherings and is simple to prepare!
Ingredients:
* Boursin cheese
* Cheddar cheese
* Stem from a bell pepper
Instructions:
Step 1: Grate the Cheese
* Grate the cheddar cheese.
Step 2: Form the Cheese Ball
* Roll the Boursin cheese in the grated cheddar until fully coated.
Step 3: Shape into a Pumpkin
* Wrap in plastic wrap and use twine to shape it like a pumpkin. Refrigerate for at least 30 minutes.
Step 4: Serve
* Place the bell pepper stem on top and serve with crackers.
From @kristels.kitchen
3. It’s that time of year again! Grapes are in season, so let’s make grape sorbet! 🍇
Ingredients:
• 1 bag of green grapes
• 1 lime
• 2 tablespoons honey
• Fresh mint
• 3-4 tablespoons water
Instructions:
1. Clean and freeze organic grapes overnight.
2. Add frozen grapes to a food processor.
3. Add mint, lime juice, and 2 tablespoons of honey.
4. Add 3-4 tablespoons of water.
5. Blend everything well.
6. Top with lime zest and enjoy!
From @itsmarinaskitchen
4. Pesto Chicken PASTA 🍝😋
Ingredients:
500g chicken breast
380g pasta
200ml cream
100g cherry tomatoes
2-3 tbsp pesto
Handful of basil
1 onion
2 cloves of garlic
Lemon juice
Olive oil
Salt
Pepper
Oregano
Parmesan
From @tagesrezept_
5. Pumpkin soup 🍂🎃
The recipe is simple and very delicious.
You need to roast: pumpkin, onion, garlic, and pear, sprinkled with curry, salt, and olive oil.
While the soup is roasting, we prepare amazing croutons with Gruyère.
The aromas in the house are so inviting that you don’t even have to call everyone to the table... they come running on their own.
When the vegetables are ready, blend them with coconut milk and heat slightly.
I think everyone already knows what to do with the shrimp 🍤. Just sauté them for a couple of minutes, adding wine, chili, or curry, like I did today.
Serve in bowls and enjoy the incredibly silky and warming texture of the spicy, slightly sweet soup, paired with the crunch of homemade bread topped with a spicy Gruyère crust.
Enjoy! 💋
From @ttusik
6. Chicken broccoli cheddar soup 🥦🧀
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion diced
- 5 garlic cloves, minced
- 1 shallot, minced
- 3 carrots, shredded
- 4 slices bacon, diced
- 4oz diced pancetta
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 chicken breast, butterflied & shredded
- 4 cups broccoli florets, chopped
- 2 cups shredded cheddar cheese
- 2 tsp dried thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 packet of sazon
- Salt and pepper to taste
- 3 tbsp all-purpose flour
- 2 tbsp butter
Instructions:
- In a large pan on medium high heat add olive oil and seasoned chicken breast. Cook for 4 minutes on each side. Pour in chicken stock, cover and cook until done and tender enough to shred. Shred chicken and sit aside
- Add bacon and pancetta to large pot, cook until done remove from the pot. In the remaining grease add diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add butter, flour, and mix until well combined. Pour in chicken broth, stir until combined. Add the carrots, and broccoli. Cook for about 5 minutes, stirring occasionally. Reduce heat to a simmer and cook until the vegetables are tender, about 10-15 minutes
- Pour in milk, heavy cream, same seasonings from the chicken and mix until well combined. Add shredded chicken, cheddar cheese, bacon, and pancetta . Stir until well combined taste and adjust seasoning as needed with more salt and pepper.
From @thesapor
7. Baked camembert with tomatoes 🍅
Ingredients:
camembert cheese
200g cherry tomatoes
a few olives
baguette
garlic
olive oil
Provençal herbs
salt, pepper (optional)
Directions:
Cut the Camembert into a grid and place in a baking dish. Place the sliced baguette, tomatoes, olives and garlic next to it. Pour olive oil over everything and sprinkle with Provençal herbs. Bake in an oven preheated to 195 degrees for about 20 minutes. After baking, season with salt and pepper. Enjoy your meal
From @kinga_w_quchni
8. A fresh and tasty lemon chicken salad, perfect for autumn! 🥗
This salad combines succulent pieces of marinated chicken breast with lemon juice and zest, paired with tender baby spinach and crunchy Belgian endive. Sweet plums and creamy brie add a touch of sweetness, while toasted almonds provide an irresistible crunch. All of this is wrapped in a delicious yogurt and mustard dressing that perfectly balances the flavors.
Ingredients for 2 servings:
- 250g chicken breast
- 1 Belgian endive
- 100g baby spinach
- 100g brie
- 1 lemon (zest and juice)
- 30g almonds
- 100g plain whole yogurt
- 1 teaspoon mustard
- Extra virgin olive oil to taste
- Salt and pepper to taste
Enjoy your meal! 🤤🍴
From @sebastian_fitarau
9. Crispy Mini Potatoes 🥔
Ingredients:
1 kg of halved mini potatoes or regular peeled potatoes cut into medium cubes
1 teaspoon baking soda or baking powder
1/3 cup olive oil
1/4 cup chopped parsley salt
Directions:
1. In a large pot, boil the potatoes completely covered with water. Add baking soda and a teaspoon of salt to the water. Cook at a medium boil for about 12 minutes or until softened but not falling apart.
2. Heat the oven to 220 degrees turbo.
3. Drain the potatoes and transfer to a pan. Pour olive oil on top and a teaspoon of salt, mix well and transfer to the oven.
4. Bake for about 40 minutes or until completely golden..
From @michi_blog
10. POTATO TART🥔 🥚
INGREDIENTS:
Around 500g boiled potatoes 300g (cream)
Spinach 100g
Grated cheese
3 Eggs
Pepper, salt and nutmeg
For the spinach, I sautéed onions and garlic, then added the spinach and cooked it. The liquid should be collected/strained.
Bake at 180 degrees top and bottom heat in the lower third for about 25-30 minutes.
From @kochen_mit_k
11. Broccoli Mac and Cheese 🧀🥦✨
Ingredients:
▪️12 oz. Medium Shell Pasta
▪️4 Tbsp Butter
▪️1/4 Cup Flour
▪️4 Cups Whole Milk
▪️2 tsp Kosher Salt
▪️1 tsp Black Pepper
▪️1 Dash Nutmeg
▪️1 Dash Cayenne Pepper (optional)
▪️1/2 tsp Garlic Powder
▪️1/2 tsp Paprika
▪️1 lb. Broccoli Florets (6 Cups), roughly chopped
▪️2 Cups Sharp Cheddar Cheese
🌱Vegan Modification: Sub in olive oil for butter, oat milk for milk, and plant based cheese for cheese
Directions:
1️⃣ Bring a pot of generously salted water to a boil. Boil the pasta 2 minutes less than the package directions (because it will finish cooking in the sauce), then drain.
2️⃣ Meanwhile, in a pot preheated over medium heat, melt the butter and then add the flour. Cook the flour while whisking constantly for 1 minute, then start gradually adding the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more.
3️⃣ Once all of the milk is added, turn the heat up to medium high and continue whisking until the white sauce starts to bubble and thickens slightly. Add the kosher salt, pepper, nutmeg, cayenne, garlic powder, and paprika.
4️⃣ Add the broccoli and cook for 3-4 minutes, stirring often, until the broccoli is almost tender. Add the pasta and cheddar cheese and cook for ~2 more minutes, stirring often, until the pasta is your desired tenderness. Enjoy!
⏲20 minute total prep + cook time
Recipe serves 4 people
From @maxiskitchen
12. 👩🍳 Cheese Potato Tortilla Taco 🌮
First, soak the skewers and set aside.
Make the Taco Seasoning
1 tbsp chili powder
1 tsp fresh ground black pepper
1 tbsp ground smoked paprika
2 tsp onion powder
1 tsp garlic powder
1 tbsp Crushed red pepper flakes
10 leaves Fresh oregano or 1/4 tsp dried oregano
1/4tsp ground cumin
1 tsp kosher salt
*1 Lb ground beef -> 3 tbsp taco Seasoning
*300g (28 shrimps) -> 1 tbsp taco Seasoning
Make the tomatillo salsa verde
340g green tomatillo
1/2 sweet onion
1 clove of garlic
1/4cup (20g) cilantro
1/2 fresh lime juice
2 jalapeño
1/2 tsp kosher salt
*tomatillo, jalapeño broil for 5-10 minutes. (Cook dark brown and turn the color)
Make the pico de Gallo
-300g tomatoes
-1 clove chopped garlic
-80g sweet onion
-1/2 bell pepper
-8g cilantro
-1 jalapeño
-1/2 lime
-1/2 lemon
-1/2tbsp sugar
-1 tbsp red wine vinegar
-salt and peppeer
Make the cheese potato tortilla
2-3 russet potatoes (Peeled and boiled whole)
1/2 tsp kosher salt
* Cut the cooked potatoes into 1/2-inch slices, then use a tortilla press to press them down, covering the top and bottom with parchment paper.
Tips,
When the cheese is completely melted in the pan, remove the parchment paper from the pressed potatoes and place the potatoes on top of the cheese. When removing the remaining parchment paper, tap the potatoes if they are stubborn.
Using a spatula, gently push the edges to inside of the cheese and potatoes together to form a nice circle. When the cheese has a golden crust, flip the potatoes over and bake until golden brown.
From @glorioustable
13. Panzanella salad 🍑
I’ll be honest with you—this is the most summery and delicious salad in the world.
And that crunch…
Let’s start with the dressing 💃: raspberries, salt, black pepper, honey, olive oil, and a little dance with the jar.
Wine 🥂: We’re not drinking it yet; we’re sautéing shrimp with it and adding a couple of drops of honey.
Peaches 🍑: Roast the peaches with cheese and its noble mold, a bit of olive oil, and more honey.
This isn’t just a salad; it’s pure bliss…
Now we just need to avoid burning the croutons, tear up some romaine, combine everything, and top it with more cheese and dressing. Now we can pour the wine 🥂
Enjoy! 💋
From @ttusik
14. TOMATO BURRATA SALAD | Serves 2
INGREDIENTS:
➡️TOMATOES
250g / 9oz Baby Plum Tomatoes, halved
2 tbsp Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
2 tbsp very finely diced Red Onion, approx 1/2 small onion
2 tsp very finely diced Fresh Basil, plus a few small leaves to serve
2 tsp very finely diced Fresh Parsley
1/4 tsp EACH: Salt, Black Pepper
➡️TO SERVE
1x 150g/5oz ball of Burrata (or similar size)
1 small Baguette, sliced*
2 tbsp Extra Virgin Olive Oil, for toasting bread
1 clove of Garlic, peeled (optional)
METHOD:
1️⃣In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley and salt & black pepper. Add the sliced tomatoes and toss to coat them in the marinade. Leave in the fridge to marinate for as long as you have time (overnight best, 1-2 hours great, but even just 30mins will work wonders).
2️⃣Slice bread to preferred thickness, then space out on a large baking tray. Lightly brush both sides with oil, then pop under the grill and broil both sides until golden and crisp. Lightly rub one side of each slice of toast with garlic (optional).
3️⃣Add the burrata to the centre of a serving plate and add the marinated tomatoes around the outside. Drizzle leftover marinade over the tomatoes, then dot over a few small basil leaves for garnish. Slice open burrata, then tuck in by spreading it over the toast with the marinated tomatoes on top (kinda like bruschetta). Enjoy!
*Go for something firm like sourdough or ciabatta. Here I’ve used Artisan-style bread, which works nicely. You want a sturdy bread that will crisp up nicely and give you a nice crunchy contrast to the soft tomatoes/burrata.
From @dontgobaconmyheart_
15. Got leftover tomato paste? Here’s the best way to store it! ✨
Instead of letting it sit in the fridge, freeze 1-2 tablespoon portions between parchment paper. Just pop them in the freezer, and they’ll stay fresh for up to 6 months! Perfect for when your recipes call for just a spoonful. 🍅
From @fooddolls
16. Smashed Cucumber Mediterranean Salad! 🥗🥒
Smashing cucumbers for salad is an ancient Chinese technique used to create a variety of textures and surfaces to absorb the dressing better. I was inspired by this technique and decided to try it out with my Mediterranean touch. This was the most crunchy salad ever and the dressing, feta and sesame seeds really clung on to the cucumbers without sinking to the bottom of the bowl! 🥒
INGREDIENTS:
2 English cucumbers
2 teaspoons salt
1 small shallot, minced
3 tablespoons lemon juice
3 tablespoons olive oil
½ teaspoon dried mint
½ teaspoon sumac
½ teaspoon black pepper
2 tablespoons crumbled feta cheese
2 tablespoons toasted sesame seeds
INSTRUCTIONS:
Place the cucumbers on a cutting board and use a meat mallet or heavy flat object to pound the cucumbers until they smash and flatten slightly. Slice each cucumber in half lengthwise, then slice into 1 ½-inch thick slices and pound again.
Transfer the smashed sliced cucumbers to a strainer set over a bowl. Sprinkle the cucumber with salt and mix until well combined. Set for 30 minutes to allow the liquid to drain from the cucumber.
Meanwhile make the dressing by whisking together the shallot, lemon juice, olive oil, mint, sumac and black pepper in a serving bowl.
Use a paper towel to dab the cucumber dry. Transfer the dried cucumber on top of the dressing. Sprinkle the feta cheese and toasted sesame seeds on top.
From @feelgoodfoodie
17. This Air Fryer Garlic Parmesan Chicken Drumsticks with Potatoes takes only 30 minutes! 🎉
Welcome back to our air fryer series, where we make dinner a breeze using just your air fryer. This is bursting with flavor, and is an all in one meal — a true game-changer!
From @fooddolls
18. Cheese potato sandwich! 🥪🧀
Ingredients for 3 sandwiches:
• 2 medium waxy potatoes
•A little oil to brush
• 100g grated cheese
• 1 avocado
•2 tbsp lemon juice
•Salt and pepper
• 1 grainy cream cheese
•1 large beefsteak tomato
•1/2 cucumber
• 2 hard-boiled eggs
Wash the potatoes and cut them into 2 mm thick slices.
Place the potato slices on the baking sheet lined with baking paper so that the slices overlap by about 1/3. Brush with oil and sprinkle with cheese to cover all joints. Place in the preheated oven for the first 10 minutes
Bake at 160 degrees and then set the temperature to 180 degrees and bake until the potatoes are golden brown. Let the whole thing cool down briefly. Then turn it so that the cheese side is facing down and dab it with some kitchen paper. Top with ingredients of your choice
From @deryaxburak
19. 5 Tips to Make Your Home Smell Amazing 🙌🏽
Did you know about any of these? 👀
From @xterrencebjr
20. Save this GLOWING SKIN SOUP (20 minutes!)🍲🍠🍅 🥖
Ingredients:
2 tbsp olive oil
1 small yellow onion
2 red bell peppers, chopped
1 tsp dried basil
1 tsp thyme
1 tsp oregano
1 tsp garlic powder
2 tsp salt
1/4 tsp pepper
1 sweet potato, cubed
1 pint cherry tomatoes
32 oz veggie broth
1/2 cup coconut cream
Good crusty bread
How to:
1. In a soup pot, saute onion and bell peppers in olive oil until tender. (5-9 minutes).
2. Add the tomato and spices and saute another few minutes
3. Add in sweet potato and then pour in vegetable broth. Bring to boil then cook on medium high for 10 min until sweet potato is tender.
4. Add coconut cream then turn heat off. Use immersion blender to blend the soup or spoon into standing blender. Blend! I like to leave some texture.
5. Garnish with pepper, parsley and more coconut cream.
6. Pair w/crusty bread!!! Yum.
7. Ya know what they say, gorgeous girls love soup! Enjoy!
From @healthygirlkitchen
21. For Those You Hold Dear☀️♥️
👩🏻🍳 Beef tenderloin with Diane steak sauce,
◉ Ingredients
2 potatoes (about 500g)
Salt
3/4 cup milk
1/4 cup unsalted butter
1 bunch asparagus
10 stems chive or thin scallions
2 beef tenderloin (each about 200g)
Salt and pepper
5 cloves garlic
1 shollot (half cut for garnish)
2 tbsp unsalted butter
Herbs bundle (thyme, rosemary, sage)
smoke wood chips-Find chop (for smoke flavour)
For Diane sauce,
1/2 cup beef broth
4 tsp Worcestershire sauce
2 tsp Dijon mustard
2 tsp tomato paste
* mix and set a side
1/3 cup finely minced 2 shallots
1/4 cup cognac or brandy
1/3 cup heavy cream
For Garnish,
Freshly ground black pepper
2 tbsp chives(or scallions) , finely chopped
Bon appétit!
From @glorioustable
22. The only thing better than Butternut Squash Soup?
Honeynut Squash Soup and Prosciutto Brie Grilled Cheese —another version of cozy fall perfection! 🥣
Honeynut squashes:
garlic
olive oil
shallots
chicken broth (or vegetable broth)
Freshly grated Parmesan cheese, plus extra for garnish
Heavy cream
Salt and freshly ground black pepper, to taste
turmeric
paprika
pomegranate seeds
pumpkin seeds
For Sandwich:
ciabatta roll
prosciutto
Brie cheese
fig jam or fresh figs
From @alina_prokuda
23. Save the recipe for sun-dried tomatoes ♥️🍅🌿
👉🏼 Choose plum tomatoes;
👉🏼 Clean out the liquid core with seeds, lay the tomatoes tightly on a baking sheet, skin side down;
👉🏼 Sprinkle with salt (0.5 tbsp) and sugar (1 tbsp), put a few sprigs of thyme (this is the amount for 1 baking sheet of tomatoes);
👉🏼 Put in the oven on convection mode at 110 degrees, for 7-8 hours, carefully watch the tomatoes after 6 hours so that they do not dry out;
👉🏼 Place the tomatoes in a jar, add 2-3 heads of garlic and thyme (you can add red peppermint if you like), pour in the oil, close the jar and store in a dark place or refrigerator
Cooking tips based on last year’s experience:
❌no more than 2-3 heads of garlic per liter jar, so that the garlic flavor is in moderation;
🫒olive oil freezes when stored in the refrigerator - each time you take the jar out of the refrigerator, you need to wait 15-20 minutes for it to thaw. This was terribly inconvenient for me, so this time I choose sunflower oil;
⌛️dry the tomatoes until dry as in the video, it will be much tastier than leaving them slightly raw. But the choice is, of course, yours :)
🥫from 2.7 kg of tomatoes I got a 1 liter jar and 2 small jars☺️
From @eliisssssss
24. Butternut Squash, but this time I change it to another level with a Thai-inspired twist!🌶️🥥
Thai-Inspired Butternut Squash Soup
* Ingredients:
* 1 large butternut squash
* 1 carrot
* 1-2 Fresno chilies (optional for extra heat)
* 2 Tbsp olive oil
* 1 tsp turmeric
* 1 tsp smoked paprika
* 1 medium yellow onion, chopped (about 1 ½ cups)
* 1-2 stalks fresh lemongrass, bruised and chopped into large pieces
* 1 Tbsp fresh ginger, minced
* 1 garlic bulb
* ½ Tbsp Thai red curry paste
* 4 cups low-sodium chicken or vegetable broth
* 1 Tbsp brown sugar
* Salt to taste
* 1 cup full-fat coconut milk
* 1 Tbsp fresh lime juice
* ½ cup roasted peanuts, chopped (for serving)
* ¼ cup fresh cilantro, chopped (for serving)
* 1 Tbsp heavy cream (for serving)
* Sourdough croutons (optional for serving)
From @alina_prokuda
25. VIRAL DUBAI CHOCOLATE BAR 🍫
I was dubious. I was a little scared. But OH MY GOODNESS THIS CHOCOLATE BAR IS INSANELY GOOD!!!
I know this isn’t my usual type of recipe, but it’s 1000% worth the hype, and I would definitely recommend saving this recipe to try.
I couldn’t find any knafeh, so I used vermicelli instead. Let me know in the comments how I did, or any tips for next time, as I’m DEFINITELY making this again!!
Enjoy!
DB x
INGREDIENTS
▪️1 cup of vermicelli, roughly chopped
▪️1 tbsp butter
▪️1 cup dark chocolate chips, melted
▪️1/2 cup pistachio butter or creme
2 tbsp white chocolate chips, melted (optional)
METHOD
▪️Melt the butter in a pan on medium heat. ▪️Add the chopped vermicelli and cook on medium-high heat, stirring continously until golden brown, about five minutes.
▪️Place toasted vermicelli into a bowl, along with pistachio butter/cream. Mix well
▪️In a loaf tin (or any container) drizzle some white chocolate. Then pour in half of the melted dark chocolate, spread evenly. Freeze for 15 minutes.
▪️Add your vermicelli mixture, spread evenly.
▪️Pour over remaining dark chocolate. Spread evenly and freeze for 10 minutes.
From @doctorbowl
We upload only the best food videos will make you hungry.
We own no content posted. All credit goes to respected original owner. *If you as an onwers label have anything against my uploads (use of content etc.), please don't make a scene, send me a private message here(Contact Me), or my email adress and I'll take it down.
