BAKED GOODS Archive - Kimberly Zett

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Kimberly — Sun, 19 Apr 2026 08:00:05 +0000

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

April 16, 2026 by Kimberly

Since you unfortunately can’t eat fried chicken every single day, here is my favorite everyday alternative: a chicken salad with flavorful, completely fat-free cooked chicken, crisp romaine lettuce, fresh vegetables, creamy ranch dressing, and crunchy tortilla pieces. Quick to make, perfect for meal prep, and anything but boring, this salad is exactly what you need if you are looking for an easy chicken salad recipe that is packed with flavor.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

2 people

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

I’m probably the biggest fan of crispy chicken in every form. Preferably with a really thick, crunchy, fried coating. But in everyday life, it unfortunately can’t be fried chicken every single day, so I had to come up with a version that uses no extra fat at all and still tastes just as good. It may not have that crispy coating, but it makes up for it with the most flavorful, delicious spice coating you could imagine.

And this recipe gets a huge bonus point from me because it fits so effortlessly into everyday life in our home. I make this chicken almost every week anyway and often keep it sliced in the fridge, because we also love using it as homemade deli-style chicken for sandwiches like this Apple Cucumber Brie Turkey Sandwich. That means this salad usually comes together in no time, and that is exactly what I love most about it.

And then you have everything that makes a really good salad: crisp romaine lettuce, fresh vegetables, sweet corn, thinly sliced onion, a creamy dressing, and those golden pan-fried tortilla pieces. Add the flavorful chicken, a little lime juice, and a few flakes of salt, and suddenly it is not just a salad anymore, but a really good example of how delicious a quick meal can be even without fried chicken.

So if you are looking for a salad that is easy, full of flavor, and perfect for prepping ahead, this is one of those recipes you will probably end up making just as often as I do.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 30 min
Yield: 2 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

plate for marinating the chicken
oven
sharp knife
cutting board
large salad bowl
small bowl for the dressing
small pan for the tortilla pieces

Ingredients

Units

BLACKENED CHICKEN

400 grams chicken breast filet
2 1/4 tsp paprika powder
1 1/4 tsp salt
3/4 tsp oregano, dried
1/2 tsp garam masala
1/2 tsp curry powder
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp black pepper

RANCH DRESSING

100 grams full-fat yogurt
splash of milk
3 tsp chives, dried
1 tsp onion powder
1 tsp parsley, dried
1/2 tsp dill, dried
1/2 tsp garlic powder
1/4 tsp black pepper
1/8 tsp salt

SALAD

romaine salad
1 small cucumber
1 green bell pepper
120 grams corn
1 small red onion
2 tortilla wraps
1 tbsp olive oil
1/2 tsp smoked paprika powder
1/2 tsp garlic powder
1 lime

Instructions

Preheat your oven to 175°C / 345°F.
On a plate, mix together all the spices for the blackened chicken until well combined: salt, oregano, garam masala, garlic, cayenne pepper, curry powder, black pepper, and paprika.
Coat the chicken breast all over in the spice mixture so it is evenly covered. Place it on a baking tray and bake for 45 minutes.
Once baked, remove the chicken from the oven and let it cool completely. Then slice it into thin strips. You can also make it a day ahead and keep it in the fridge overnight.
While the chicken is in the oven, make the dressing. Mix the yogurt with onion powder, dried parsley, dried chives, dried dill, garlic powder, salt, and pepper. Set aside until ready to use.
Chop the romaine lettuce and wash it well. Slice the cucumber, cut the bell pepper into small pieces, and slice the onion into thin strips. Drain the corn well.
Cut the tortilla wraps into small squares and toss them with a little olive oil, smoked paprika powder, and garlic powder. Fry them in a pan until golden and crispy.
Add the romaine lettuce, cucumber, bell pepper, corn, and onion to a large salad bowl. Pour over the ranch dressing and toss everything together well. Add the crispy tortilla chips and gently mix again.
Slice the cooled chicken breast into thin strips and spread it over the salad. Finish with flaky salt and a squeeze of fresh lime juice.

Cook Time: 30 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing erschien zuerst auf Kimberly Zett.

Rhubarb Strawberry Almond Galette

Kimberly — Thu, 01 May 2025 14:54:59 +0000

Rhubarb Strawberry Almond Galette

JUMP TO RECIPE

JUMP TO VIDEO

May 1, 2025 by Kimberly

It tastes like warm weekends and early summer light. Flaky pastry, buttery almond cream, jammy fruit on top. It’s rustic in the best way. Best served with friends or a spoon.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 40 min

SERVES

8 pieces

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

You know those desserts that feel like you didn’t try too hard, but still look like a dream? This is one of them. A buttery, golden crust, soft-set fruit, and the kind of almond cream that makes you wonder why we ever stopped baking with frangipane in the first place. It’s the dessert you make when you’re trying to impress someone (including yourself) without sweating over it. Peak cozy elegance, especially in spring or early summer when berries and rhubarb are at their best.

This tart doesn’t need much, just something creamy on the side to balance the tang and crunch. A scoop of vanilla ice cream? Always. Lightly whipped cream? Also yes. A drizzle of vanilla sauce? Go for it. Serve it slightly warm or at room temp so the flavors can really come through. I like it best the day it’s made, shared at a table that’s maybe still messy from dinner and filled with good company.

Wrap up any leftovers and pop them in the fridge. It keeps well for up to two days, just reheat slightly before serving. And the best part: the crust stays crisp, which honestly feels like a little bit of magic

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Rhubarb Strawberry Almond Galette

Author: Kimberly
Total Time: 2 hrs + 40 min
Yield: 8 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

mixing bowl
plastic wrap
sharp knife
cutting board
two small bowls
rolling pin

Ingredients

Units

DOUGH

200 grams all-purpose flour
150 grams butter, cold &; cubed
1 tbsp brown sugar
1/4 tsp salt
60 milliliters cold water
1 tbsp apple cider vinegar
1 egg (for brushing the crust)
2 tbsp white sugar (for topping the crust)

ALMOND CREAM

50 grams butter, soft
50 grams brown sugar
70 grams grounded almonds
1 egg
1 tsp vanilla extract

FRUITS

200 grams fresh rhubarb
200 grams fresh strawberries
1 tsp powdered sugar
1 tbsp corn starch

TOPPINGS

sliced almonds
ice cream, whipped cream or vanilla sauce

Instructions

For the dough, combine the flour, sugar, and salt in a large mixing bowl. Add the cold butter in small cubes and work it in quickly with your hands until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. Add the cold water and apple cider vinegar, then bring everything together with your hands until a rough dough forms. Shape it into a rectangle on your work surface, cut it into four equal pieces, stack them on top of each other, gently press together, and wrap the stack in plastic wrap. Chill in the fridge for about 45 minutes.
Meanwhile, wash the rhubarb thoroughly, peel if necessary, and cut it into finger-length pieces. Depending on your preference, slice them into thin strips or slightly thicker chunks. Toss the rhubarb in a bowl with cornstarch and powdered sugar, then set aside. Wash and hull the strawberries, then slice them as well.
Next, prepare the almond cream. Cream the soft butter and sugar until light and fluffy, then add the egg, salt, vanilla extract, and ground almonds. Mix until smooth and set aside.
Preheat the oven to 200 °C / 392 °F. Remove the chilled dough from the fridge, let it rest briefly on a floured surface, then roll or press it out into a large, rustic circle using short movements. Don’t worry if the dough tears slightly, this is typical for shortcrust pastry and can be patched with leftover scraps. Gently roll the dough around your rolling pin and transfer it to a baking sheet lined with parchment paper.
Spread the almond cream evenly over the dough, leaving a border of about 8 cm (3 inches) all around. Distribute the prepared fruit over the almond cream, then fold the edges of the dough over the filling and press them down gently. Brush the crust with oil or a beaten egg, sprinkle with sliced almonds and a bit of sugar, and bake the galette for about 40 minutes, or until golden brown.
Serve best while still slightly warm paired with a scoop of ice cream, whipped cream, or vanilla sauce. I used pistachio ice cream, which pairs beautifully with the almond cream and the tart rhubarb.

Passive Time: 1 hr + 40 min
Cook Time: 60 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Rhubarb Strawberry Almond Galette erschien zuerst auf Kimberly Zett.

Vanilla Cream and Strawberry Jam Streusel Buns

Kimberly — Wed, 16 Apr 2025 15:09:13 +0000

Vanilla Cream & Strawberry Jam Streusel Buns

JUMP TO RECIPE

JUMP TO VIDEO

April 16, 2025 by Kimberly

Fluffy, golden buns filled with vanilla cream and strawberry jam, topped with buttery streusel. The kind of thing you’d bring out on Easter Sunday for coffee, cake, and quiet joy.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

3 hrs + 30 min

SERVES

12 buns

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

These soft, pillowy buns are one of those things that somehow feel both nostalgic and wildly indulgent. We’re talking golden, fluffy dough, a silky vanilla filling, and a bright hit of strawberry jam, all topped with a delicate crumble of streusel. It’s giving cozy Sunday morning, messy counter, and a “just one more” situation. Whether you grew up with German-style sweet buns or not, this combo is the kind of thing that makes you pause mid-bite and just… smile.

These are lovely served warm, when the vanilla cream is still soft and the jam gently melts into the dough. But honestly? They’re just as dreamy cold. Straight from the fridge works, especially with a cup of coffee on a slow morning. Serve them stacked on a brunch platter or individually in cupcake liners for that little bakery moment. Optional, but highly recommended: a dusting of powdered sugar to make them feel extra special.

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Vanilla Cream and Strawberry Jam Streusel Buns

Author: Kimberly
Total Time: 3 hrs + 30 min

Print Recipe

Description

RECOMMENDED EQUIPMENT

small saucepan
whisk
small bowl
stand mixer or electric hand mixer
plastic wrap
rectangular baking dish

Ingredients

Units

DOUGH

250 milliliters full-fat cow milk
7 grams dry active yeast
60 grams white sugar
525 grams all-purpose flour (in Germany 550er)
75 grams butter, soft
1 egg
pinch of salt

VANILLA CREAM

200 grams heavy cream
90 milliliters full-fat cow milk
1 tsp vanilla extract
60 grams white sugar
1 egg yolk
20 grams cornstarch

STREUSEL

100 grams all-purpose flour
70 grams butter, soft
70 grams white sugar
1 tsp vanilla extract
pinch of salt

OTHER INGREDIENTS

200 grams strawberry jam (homemade or store-bought)
confectioners sugar

Instructions

In a small saucepan, heat the cream with the sugar, vanilla extract, and half of the milk until it comes to a boil. In a separate bowl, whisk together the cornstarch, egg yolk, and remaining milk. Slowly pour the starch mixture into the boiling cream while whisking constantly until it thickens into a smooth pudding. Remove from heat and let cool completely. Set aside for later.
Gently warm the milk to 38°C / 100°F and stir in the yeast and 1 tablespoon of the sugar. Let it sit for a few minutes until slightly foamy. In a large mixing bowl, combine the flour, remaining sugar, egg, soft butter, and salt. Add the yeast mixture and knead for about 10 minutes until you get a smooth, soft dough that doesn’t stick. Cover the bowl tightly with plastic wrap and let rise in a warm spot for 90 minutes.
Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.
Once the dough has risen, knead it briefly and divide into 12 equal balls, about 80g / 3oz each. Line a rectangular baking dish with parchment paper and arrange the dough balls inside. Let them rest for 20 minutes.
Use your thumbs and press in the middle of the dough ball to form kind of a bowl shape that is going to be filled each with 1 tablespoon of vanilla pudding and 1 heaping teaspoon of strawberry jam side by side.
Preheat the oven to 180°C / 350°Ft. Sprinkle the chilled streusel generously over the buns and bake for about 55 minutes, or until golden. Serve slightly warm or fully cooled—both are delicious. Finish with a dusting of powdered sugar before serving.

Passive Time: 3 hours
Cook Time: 30 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Vanilla Cream and Strawberry Jam Streusel Buns erschien zuerst auf Kimberly Zett.

Ham & Cheese Scones with Ranch Compound Butter

Kimberly — Wed, 16 Apr 2025 14:03:22 +0000

Ham & Cheese Scones with Ranch Compound Butter

JUMP TO RECIPE

JUMP TO VIDEO

April 14, 2025 by Kimberly

Flaky, buttery, and loaded with cheddar, ham, and chives. These savory scones are what your brunch dreams are made of. Especially with that ranch butter. Comfort food, but make it interesting.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

35 min

SERVES

10 scones

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

There’s something about warm, cheesy pastries that just hits differently. Especially when they’re packed with melty cheddar, smoky ham, and fresh chives. These golden, flaky scones aren’t your typical dainty teatime snack, they’re the brunch version of it. The kind of thing you bake once and instantly regret ever offering to share.

Serve these warm from the oven with a generous slather of the ranch butter melting into every crevice. Add a fried egg on the side if you’re feeling extra, or go classic with a cup of black coffee and your favorite playlist on repeat. They’re great for lazy Sundays, fancy brunch tables, or mid-week I-deserve-this moments. Pro tip: break them in half and turn them into a breakfast sandwich with scrambled eggs or crispy bacon. Zero judgment.

Store leftovers (if you’re lucky enough to have any) in an airtight container for up to 2 days at room temp. Reheat in the oven for that just-baked vibe.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Ham & Cheese Scones with Ranch Compound Butter

Author: Kimberly
Total Time: 35 min
Yield: 10 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

box grater
mixing bowl
sharp knife
cutting board
round cookie cutter
spatula

Ingredients

Units

SCONES

300 grams all-purpose flour
1/2 tsp salt
1/4 tsp pepper
4 tsp backing powder
2 tbsp brown sugar (optional)
90 grams butter, cold
1 egg
160 milliliters full-fat cow milk
150 grams cheddar cheese
150 grams ham
20 grams fresh chives

RANCH COMPOUND BUTTER

125 grams butter, soft
3 tsp dried chives
1 tsp dried parsley
1 tsp dried onion powder
1/2 tsp dried dill
1/2 tsp dried garlic powder
1/8-1/4 tsp salt
1/8 tsp white pepper

Instructions

Place the butter for the scones in the freezer for 15 minutes. Let the butter for the ranch compound butter soften at room temperature. Line a baking sheet with parchment paper and preheat the oven to 200°C/390°F. Dice the ham into small squares, grate the cheese, and finely slice the chives. Set aside about 1/3 of each to top the scones later.
In a medium bowl, combine the flour, brown sugar, baking powder, salt, and pepper. Grate the cold butter directly into the dry ingredients using a box grater.
In a small glass or bowl, whisk together the milk and egg, then pour into the dry mixture. Mix with a spoon just until the dough comes together. You should still see streaks of flour. Add the ham, cheese, and chives and gently fold in. Transfer the dough to a clean work surface and shape it into a rectangle (about 20x30cm) using a spatula. Avoid using your hands because keeping the butter cold is key to flaky scones. Sprinkle the remaining ham, cheese, and chives over the top.
Use a round cutter to cut out as many scones as possible. Gather and gently reshape the scraps to cut more until all the dough is used. If you don’t have a cutter, simply slice the dough into triangles. This recipe yields about 10 scones.
Arrange the scones on the baking sheet with a bit of space in between and bake for about 15 minutes until golden. Let cool slightly and serve fresh.

Passive Time: 15 min
Cook Time: 20 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Ham & Cheese Scones with Ranch Compound Butter erschien zuerst auf Kimberly Zett.

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Kimberly — Sat, 05 Apr 2025 15:05:35 +0000

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

JUMP TO RECIPE

JUMP TO VIDEO

April 5, 2024 by Kimberly

The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

15 min

SERVES

2 portions

DIET

vegetarian

<\/h1>\n

A Little Love Letter<\/h1>","tablet":"
EVERY RECIPE DESERVES<\/p>\n

<\/h1>\n

A Little Love Letter<\/h1>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true">EVERY RECIPE DESERVES

A Little Love Letter

It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).

Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”

You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Author: Kimberly
Total Time: 15 min
Yield: 2 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

small pan
toaster
small pot
sharp knife
cutting board

Ingredients

Units

LEMON YOGURT

300 grams yogurt
2 garlic cloves
zest of 1 lemon
salt & pepper to taste

CHILI BUTTER

40 grams butter
1 tsp chili flakes (or store-bought crispy chili oil)

OTHER INGREDIENTS

2 slices sourdough bread
4 eggs
parsley
sumach, optional

Instructions

Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
Toast the bread and finely chop the herbs.
Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.

Cook Time: 15 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

","tablet":""}},"slug":"et_pb_code"}" data-et-multi-view-load-tablet-hidden="true">

MORE PIECES OF HAPPINESS<\/p>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true">MORE PIECES OF HAPPINESS

Der Beitrag Turkish-Style Eggs on Lemon Yogurt with Chili Butter erschien zuerst auf Kimberly Zett.

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Kimberly — Wed, 26 Mar 2025 16:29:08 +0000

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

JUMP TO RECIPE

JUMP TO VIDEO

March 26, 2025 by Kimberly

Bold, creamy, tangy, and just the right amount of spicy. A rich, slow-simmered tomato-coconut sauce meets tender chicken, cooled down with tropical yogurt and scooped up with garlicky, buttery, chili-lime naan.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

90 min

SERVES

3 portions

DIET

omnivore

<\/h1>\n

A Little Love Letter<\/h1>","tablet":"
EVERY RECIPE DESERVES<\/p>\n

<\/h1>\n

A Little Love Letter<\/h1>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true">EVERY RECIPE DESERVES

A Little Love Letter

This is the kind of meal that feels like a warm hug, but, like, an effortlessly cool one. Tender chicken, slow-simmered in a rich, creamy tomato-coconut sauce packed with warm spices and just the right amount of heat. It’s bold and deep in flavor, but then? Enter the tangy, tropical yogurt that balances it all out, plus fluffy, garlicky naan to scoop up every last drop. It’s cozy, it’s indulgent, and honestly, it just hits different.

The key here is layering flavors. Start with a generous spoonful of the rich, velvety sauce, pile on the juicy, spice-kissed chicken, and finish with a drizzle of the bright, citrusy yogurt. And the naan? It’s non-negotiable. Tear, dip, repeat. This dish is best served fresh, straight from the pot, but if you want to go all out, a side of fluffy basmati rice wouldn’t hurt. Bonus points if you add a sprinkle of fresh herbs before serving.

Store the chicken and sauce together in an airtight container for up to two days in the fridge. The naan keeps best wrapped in foil at room temp for a day or in the fridge for up to 3 days. Reheat gently to keep things soft and saucy.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Author: Kimberly
Total Time: 90 min
Yield: 3 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

stand mixer
sharp knife
cutting board
large pan

Ingredients

Units

BASE SAUCE

2 tbsp avocado oil
2 red onions
400 grams tomatoes
1/2 tsp cinnamon powder
1/2 tsp cardamom powder
1/2 tsp pepper
1/4 tsp cloves powder
1/4 tsp salt
1 bay leaf
1 tbsp ginger, grated
4 garlic cloves
1/2 tsp dried chili flakes
1/4 tsp cayenne pepper
2 tbsp tomato paste
250 milliliter vegetable stock

COCONUT SAUCE

1 tbsp avocado oil
1/2 tsp cumin
1/2 tsp mustard seeds
4 garlic cloves
1/2 tsp turmeric powder
1 tsp garam masala
200 grams coconut milk

CHICKEN

400 grams boneless, skinless chicken thighs
1 tbsp turmeric powder
1 tbsp avocado oil

TOPPINGS

lime juice
fresh cilantro
2 tbsp yogurt
2 tbsp passionfruit purée

Instructions

Start by preparing the chili lime garlic naan according to this recipe, up to Step 4. Once 40 minutes of resting time have passed, proceed with Step 2 of this recipe.
Finely dice the onions and tomatoes, keeping them separate.
Coat the chicken in turmeric (gloves recommended, as turmeric stains easily). Heat avocado oil in a large pan and sear the chicken on both sides. It doesn’t need to be fully cooked yet, as it will finish simmering in the sauce. Remove from the pan and set aside.
In the remaining oil, add ground cinnamon, cardamom, black pepper, and ground cloves. Toast briefly until fragrant. Add the diced onions and a bay leaf, season generously with salt, and let them soften. Meanwhile, peel and finely chop the ginger and garlic, then add them to the pan. Let everything cook down gently.
Once softened, add coriander powder, chili powder, and cayenne pepper, toasting briefly. Stir in tomato paste and diced tomatoes, then pour in vegetable broth. Cover with a lid and let it simmer until the tomatoes break down. Transfer everything to a blender and blend until smooth. Keep the mixture in the blender while reheating the pan.
Continue preparing the naan from Step 5 to Step 6, allowing the dough to rest for another 10-15 minutes.
Heat more avocado oil in the pan and toast ground cumin and mustard seeds until they start popping. Add pressed garlic, turmeric, and garam masala, stirring until fragrant. Pour in the coconut milk and mix well. Then, return the blended tomato mixture to the pan, stirring until combined. Add the seared chicken, cover with a lid, and bring to a simmer.
Once simmering, remove the lid and stir in more garam masala and a splash of lime juice. Optionally, add a tablespoon of butter for extra richness. Let everything simmer over medium heat for another 20 minutes until the chicken is fully cooked.
While the dish simmers, complete the naan recipe from Step 7 onward, so it’s freshly served.
Remove the pan from the heat and top the chicken with yogurt, passionfruit purée, and fresh cilantro. Serve with warm naan and enjoy!

Passive Time: 30 min
Cook Time: 60 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

","tablet":""}},"slug":"et_pb_code"}" data-et-multi-view-load-tablet-hidden="true">

MORE PIECES OF HAPPINESS<\/p>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true">MORE PIECES OF HAPPINESS

Der Beitrag Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan erschien zuerst auf Kimberly Zett.

Chili Lime Garlic Naan

Kimberly — Wed, 26 Mar 2025 16:29:02 +0000

Chili Lime Garlic Naan Bread

JUMP TO RECIPE

JUMP TO VIDEO

March 26, 2025 by Kimberly

Golden, pillowy, buttery goodness with a little heat, a little zing, and a whole lot of garlic. The kind of flatbread that somehow steals the show, no matter what it’s served with.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

90 min

SERVES

6 naans

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Somehow, warm, buttery flatbread just makes life better. This one is extra special: soft, fluffy, brushed with melted butter, garlic, chili, fresh herbs, and a hit of lime zest for that unexpected, almost-too-good touch. It’s got that perfect balance of richness, freshness, and just a little spice, making it dangerously easy to eat. Whether you’re scooping up curry, using it as a base for something wild, or just eating it straight up, this one’s a keeper.

This one is best served straight from the pan. Warm, pillowy, and soaked in that garlicky, buttery goodness. It’s the perfect sidekick to just about anything: curries, dips, grilled meats, or even a fancy little cheese plate. But let’s be honest, it’s also pretty great just by itself. Tear it, fold it, dunk it. No rules here.

If, by some miracle, you have leftovers, wrap them in foil and store at room temp for a day or in the fridge for up to two days. Reheat in a dry pan or warm oven for that fresh-off-the-stove feel.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Chili Lime Garlic Naan

Author: Kimberly
Total Time: 90 min

Print Recipe

Description

RECOMMENDED EQUIPMENT

stand mixer
small bowl
large bowl
plastic wrap

Ingredients

Units

DOUGH

300 grams pizza flour (or any flour that contains at least 12g protein per 100g)
1 tsp dry active yeast
1/2 tsp white sugar
125 milliliters lukewarm water
1 tsp salt
2 tbsp yogurt
1 tbsp avocado oil

GLAZE

1-2 tbsp butter, melted
fresh chili
zest of 1 lime
fresh parsley
2 garlic cloves

Instructions

Add the dry yeast to lukewarm water, stir in the sugar, and let it sit for a few minutes until it becomes foamy and bubbles form.
In the stand mixer, combine the flour with salt, yogurt, and avocado. Once the yeast mixture is ready, pour it in and knead everything into a smooth dough. It should be slightly sticky but not cling to your fingers or the bowl.
Transfer the dough to a lightly floured bowl, dust the top with a little flour, cover tightly with plastic wrap, and let it rest in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, finely chop a fresh chili and the parsley leaves. Mix them in a bowl with the zest of one lime and two pressed garlic cloves. Set this mixture aside—melted butter will be added later.
Once the dough has risen, divide it into six equal pieces, shape them into balls, and let them rest under a damp towel for another 15 minutes.
In the meantime, heat a cast-iron skillet until it’s very hot.
Roll out each dough ball into a thin, flat round. Cook in the dry, hot skillet for about 2 minutes per side until bubbles form and the bread is fully cooked.
Stir the melted butter into the prepared chili-lime-garlic mixture.
Remove the naan from the pan, brush each one with the flavored butter using a pastry brush, and stack them on top of each other.
Either keep the naan warm in the oven or cover them with a towel until ready to serve.

Passive Time: 60 min
Cook Time: 30 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Chili Lime Garlic Naan erschien zuerst auf Kimberly Zett.

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Kimberly — Sat, 15 Mar 2025 18:18:52 +0000

Cajun Shrimp Tacos with Passionfruit Lime Slaw

JUMP TO RECIPE

JUMP TO VIDEO

March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

4 tacos

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Author: Kimberly
Total Time: 25 min
Yield: 4 tacos / 2 portions 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

oven
aluminum foil
large pan
sharp knife
cutting board
small bowl

Ingredients

Units

SHRIMPS

300 grams shrimps
2 tbsp Cajun seasoning
2 tbsp oil for frying

SAUCE

2 tbsp honey
1 tsp Dijon mustard
2 tbsp avocado oil
2 garlic cloves
1 fresh chili
1/4 tsp cayenne pepper
1 tbsp butter

PASSIONFRUIT LIME SLAW

200 grams white cabbage
5 grams fresh cilantro
1 red onion
100 grams yogurt
juice of 1 lime
1 passionfruit
salt & pepper to taste

OTHER INGREDIENTS

4 corn tortillas
fresh cilantro, for topping
scallions, for topping

Instructions

Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.

Cook Time: 25 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cajun Shrimp Tacos with Passionfruit Lime Slaw erschien zuerst auf Kimberly Zett.

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

Kimberly — Mon, 10 Mar 2025 17:58:11 +0000

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

JUMP TO RECIPE

JUMP TO VIDEO

March 10, 2024 by Kimberly

Indulge in golden, caramel-kissed French toast paired with creamy vanilla yogurt and a tangy passionfruit drizzle. A breakfast that feels like a sunlit morning in paradise.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

4 toasts

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This is not your basic French toast. We’re talking crispy, caramelized edges, a creamy vanilla yogurt topping, and a tangy passionfruit glaze that adds just the right amount of freshness. It’s that perfect balance of buttery, crunchy, and melt-in-your-mouth softness that makes brunch feel extra. Whether you’re treating yourself on a slow Sunday morning or trying to impress someone with minimal effort, this dish is a guaranteed win. Think tropical, cozy, and just fancy enough to feel special without the hassle.

This one shines brightest when served fresh off the pan: crispy and golden. Drizzle that passionfruit glaze generously, dollop some vanilla yogurt on top, and let it all melt together in the best way.

French toast is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to one day. Reheat in a pan to keep the crispiness. The yogurt and glaze should be stored separately and added just before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

5 from 2 reviews

Author: Kimberly
Total Time: 25 min
Yield: 2 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

large pan
shallow dish
small saucepan
small bowl
kitchen torch

Ingredients

Units

PASSIONFRUIT GLAZE

100 grams passionfruit purée
100 grams white sugar
25 grams water

FRENCH TOAST

4 slices brioche bread
75 grams cow milk
1 egg
1 tsp vanilla extract
butter for frying
sugar for the crust

TOPPING

3 tbsp yogurt
1 tsp vanilla extract
2 passionfruits

Instructions

In a small saucepan, combine the passion fruit purée, water, and sugar. Stir and bring to a gentle simmer over medium heat. Let it cook for 15–20 minutes until it thickens into a syrup-like consistency. Remove from heat and let it cool slightly. It will thicken a bit more as it cools.
In a small bowl, mix the yogurt with vanilla extract (or fresh vanilla) until smooth. Set aside.
In a shallow dish, whisk together the eggs, milk, and vanilla extract. Dip each slice of brioche into the egg mixture, making sure both sides are evenly coated. In a pan over medium heat, melt the butter and cook the brioche slices until golden brown and crispy on both sides. Remove from the pan.
Sprinkle a thin layer of sugar over each slice of French toast. Using a kitchen torch, caramelize the sugar until it turns golden and crisp.
Place two slices of caramelized French toast on a plate. Top with a generous dollop of vanilla yogurt and drizzle with the passion fruit glaze.
Cut a fresh passion fruit in half and scoop the pulp over the toast for an extra burst of flavor. Serve immediately and enjoy!

Cook Time: 25 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze erschien zuerst auf Kimberly Zett.

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Kimberly — Fri, 27 Dec 2024 14:06:59 +0000

Cinnamon Swirl Pancakes with Cream Cheese Frosting

JUMP TO RECIPE

JUMP TO VIDEO

December 27, 2024 by Kimberly

These fluffy pancakes with a dreamy cinnamon swirl and creamy frosting hit differently – like your favorite café breakfast, but homemade. Sweet, cozy vibes with every bite, perfect for lazy mornings or brunch.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

8 pancakes

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine this: a stack of fluffy, golden pancakes, swirled with a rich, caramelized cinnamon filling and topped with a silky cream cheese frosting. It’s like the lovechild of your favorite cinnamon rolls and café-style pancakes. These pancakes bring a mix of indulgence and cozy comfort to your weekend mornings without the fuss. Perfect for brunch, date mornings, or when you want to impress yourself. So easy, yet soextra.

Serve these pancakes warm and stacked high. Drizzle a little extra cream cheese frosting on top for those irresistible slow-dripping vibes, and sprinkle with a dash of cinnamon. If you’re feeling fancy, a splash of maple syrup doesn’t hurt. Pair them with a steaming cup of coffee, chai latte, or even hot cocoa for the ultimate breakfast experience. These pancakes are brunch perfection, ready to elevate any slow morning.

Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or a non-stick pan over low heat. Keep the frosting separate, in the fridge, and add it fresh when serving to maintain its creamy texture.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Author: Kimberly
Total Time: 25 min
Yield: 4-6 1x

Print Recipe

Description

Recommended Equipment

mixing bowl
whisk
two small bowls
piping bag
large pan

Ingredients

Units

PANCAKE BATTER

1 egg
55 grams neutral oil
1 tbsp white sugar
pinch of salt
250 milliliter full-fat milk
2 tsp baking powder
200 grams all-purpose flour
1-2 tbsp butter for frying

CINNAMON SWIRL

60 grams butter
50 grams brown sugar
1 tbsp cinnamon

CREAM CHEESE FROSTING

100 grams cream cheese
1.5 tbsp milk
1 tbsp lemon juice
20 grams powdered sugar

Instructions

For the pancake batter, whisk the egg with sugar, canola oil, salt, and milk in a large bowl until well combined. Then add the flour and baking powder, and mix everything thoroughly with a whisk until you get a smooth batter. Set the batter aside briefly.
For the cinnamon swirl, combine the room-temperature soft butter (don’t melt it in the microwave or on the stove, otherwise, the consistency will be too runny, and the swirl will lose its shape when cooked) with brown sugar and cinnamon in a small bowl. Put the mixture into a piping bag or a plastic bag and set it aside.
For the frosting, mix powdered sugar, cream cheese, milk, and lemon juice in a bowl until smooth. Add a little more milk if you need a runnier consistency. Set this aside as well.
Heat a large pan over medium heat and add a small piece of butter. Once the butter forms small bubbles, spoon 1-1.5 tablespoons of batter per pancake into the pan. Let them cook briefly until the pancakes start forming small bubbles around the edges.
Now, cut a small hole in the piping bag with the butter-sugar-cinnamon mixture. Pipe the mixture onto the pancakes in a swirl pattern. Cover the pan with a lid and let the pancakes finish cooking on the lowest heat setting until fully cooked through. Important: Don’t flip the pancakes! Otherwise, the swirl will disappear.
Carefully remove the finished pancakes from the pan, spread them with the cream cheese frosting, and enjoy!

Passive Time:
Cook Time: 25 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Cinnamon Swirl Pancakes with Cream Cheese Frosting erschien zuerst auf Kimberly Zett.

BAKED GOODS Archive - Kimberly Zett

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Rhubarb Strawberry Almond Galette

Rhubarb Strawberry Almond Galette

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Vanilla Cream and Strawberry Jam Streusel Buns

Vanilla Cream & Strawberry Jam Streusel Buns

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Ham & Cheese Scones with Ranch Compound Butter

Ham & Cheese Scones with Ranch Compound Butter

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

<\/h1>\n

A Little Love Letter<\/h1>","tablet":"EVERY RECIPE DESERVES<\/p>\n

<\/h1>\n

A Little Love Letter<\/h1>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true">EVERY RECIPE DESERVES

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

<\/h1>\n

A Little Love Letter<\/h1>","tablet":"EVERY RECIPE DESERVES<\/p>\n

<\/h1>\n

A Little Love Letter<\/h1>"}},"slug":"et_pb_text"}" data-et-multi-view-load-tablet-hidden="true">EVERY RECIPE DESERVES

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Chili Lime Garlic Naan

Chili Lime Garlic Naan Bread

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Cajun Shrimp Tacos with Passionfruit Lime Slaw

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Cinnamon Swirl Pancakes with Cream Cheese Frosting

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

A Little Love Letter<\/h1>","tablet":"
EVERY RECIPE DESERVES<\/p>\n

A Little Love Letter<\/h1>","tablet":"
EVERY RECIPE DESERVES<\/p>\n