Virgin Passionfruit Margarita

by Kimberly | Mar 23, 2025 | BEVERAGES, DINNER PARTY, EASY, MEXICAN, PASSIONFRUIT, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGAN

Virgin Passionfruit Margarita

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March 23, 2025 by Kimberly

Sip into a tropical escape with this zesty, alcohol-free passionfruit concoction. It’s like a mini-vacation in a glass. Tangy, refreshing, and effortlessly cool. Perfect for those sunny vibes without the buzz.



10 MINUTES



EASY



VEGAN



MEXICAN



2 PORTIONS



REFRESHING



DINNER PARTY



BEVERAGES



SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving a tropical getaway without leaving your backyard? This vibrant, alcohol-free drink blends the exotic taste of passionfruit with zesty lime and a hint of sweetness, delivering a refreshing experience that’s so indulgent.

How to serve
The finishing touch? A juicy half of passionfruit floating on top—because why not go all in? A little spoon is optional but highly recommended, because scooping out those passionfruit seeds mid-sip just hits different.

How to store
While this drink is best enjoyed fresh, you can prepare the passionfruit and lime mixture in advance. Store it in an airtight container in the refrigerator for up to two days. When ready to serve, simply pour over ice, top with sparkling water, and garnish as desired.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

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

“Let’s make a piece of happiness”

Virgin Passionfruit Margarita

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Author: Kimberly
Total Time: 10 min
Yield: 2

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Description

RECOMMENDED EQUIPMENT

small plate
cocktail glasses
cocktail shaker

Instructions

Prepare the rim spices on a flat plate by zesting a fresh lime and mixing it with dried chili and a pinch of salt.
Prep the glasses by rubbing a lime wedge around the rim, then dipping the glass into the lime-chili-salt mixture to create a flavorful edge. Set the glasses aside.
In a cocktail shaker, combine freshly squeezed lime juice, passionfruit purée, and agave syrup. Add a handful of ice cubes and shake well until chilled.
Take a prepared glass and add a few ice cubes. Strain the shaken mixture into the glass, then top it off with sparkling water.
Cut a passionfruit in half and place one half into each drink for that final tropical touch.
Note: If you’d like to enjoy this drink with alcohol, simply add 1 shot of tequila while shaking. Just like that, your virgin margarita transforms into a classic passionfruit margarita!

Cook Time: 10 min

Cajun Shrimp Tacos with Passionfruit Lime Slaw

by Kimberly | Mar 15, 2025 | EASY, FISH, LUNCH, MEXICAN, OMNIVORE, PASSIONFRUIT, PROTEINS, REFRESHING, SALADS, SHRIMPS, SPRING, SUMMER, UP TO 30 MINUTES

Cajun Shrimp Tacos with Passionfruit Lime Slaw

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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.



25 MINUTES



EASY



OMNIVORE



MEXICAN



2 PORTIONS



REFRESHING



EVERYDAY



LUNCH



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

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.

How to serve
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.

How to store
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.

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

“Let’s make a piece of happiness”

Jalapeño Oil

by Kimberly | Jul 23, 2024 | 30 TO 60 MINUTES, ADVANCED, MEXICAN, MICHELIN, OILS, SPICY, SUMMER, VEGAN

Jalapeño Oil

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July 23, 2024 by Kimberly

Jalapeño oil is the zesty kick your meals have been missing! It’s easy to make and instantly elevates any dish with its spicy, flavorful punch.



50 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



SPICY



MICHELIN



OIL



SUMMER

INTRODUCTION

ABOUT THE RECIPE

Discover the magic of homemade jalapeño oil! This simple condiment adds a vibrant, spicy flair to your dishes. It’s a fantastic way to introduce a punch of flavor with minimal effort. Whether you’re drizzling it over pizza or stirring into soups, it’s guaranteed to impress.

How to serve
Drizzle it over your morning eggs to kickstart your day or add a dash to your pasta for an evening treat. It’s perfect for enhancing grilled meats or as a zesty addition to your salad dressings. Experiment and let your taste buds lead the way! I love to eat it in this Spicy Rice Shrimp Bowl & Mango Avocado Salsa.

How to store
Keep your jalapeño oil in an airtight container in the fridge. It stays fresh and flavorful for up to 1-2 weeks, ready to add a spicy note whenever you need it.

Hi, I'm Kimberly.

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

“Let’s make a piece of happiness”

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Jalapeño Oil

Author: Kimberly
Total Time: 50 min
Yield: 250 ml / 1 cup

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Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
sealable container (oil bottle)
ice cubes
coffee filter

Ingredients

Units Scale

2 jalapeños
250 milliliters unrefined cold-pressed sunflower oil

Instructions

Cut the stems off and put the jalapeños into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the jalapeños left.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103°C (217°F), and maintain this temperature for the next 10-15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 15 min

Cilantro Lime Beef Quesadillas

by Kimberly | Apr 10, 2024 | BEEF, BREAD, CHEESE, COMFORT FOOD, DINNER, EASY, MEAT, MEXICAN, OMNIVORE, UP TO 30 MINUTES

Cilantro Lime Beef Quesadillas

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April 10, 2024 by Kimberly

Indulge in the zesty flair of Cilantro Lime Beef Quesadillas! A mouthwatering fusion of juicy beef, tangy lime, and fresh cilantro, wrapped in a crispy tortilla.



30 MINUTES



EASY



OMNIVORE



MEXICAN



811 PER PORTION



COMFORT FOOD



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delectable world of Cilantro Lime Beef Quesadillas, your next go-to recipe for a quick, flavorful meal that’s sure to delight your taste buds. Combining juicy beef, vibrant lime, and fresh cilantro, these quesadillas offer a tantalizing taste of Mexican cuisine right in your kitchen. Perfect for those busy weeknights or when you’re craving something deliciously different.

How to serve:
When it comes to serving, Cilantro Lime Beef Quesadillas shine brightest with a side of creamy guacamole, tangy salsa, and a dollop of sour cream. Whether you’re gathering around the table for a family dinner or entertaining friends, these quesadillas are a versatile dish that pairs wonderfully with a chilled margarita or a refreshing limeade. The fusion of flavors and textures makes every bite a delightful experience.

How to store:
To store, let your quesadillas cool down before wrapping them tightly in aluminum foil. They’ll keep nicely in the refrigerator for up to two days. Reheat in a skillet or oven to retain that irresistible crunch. Enjoy the ease of having a delicious meal just minutes away, any day of the week.

Hi, I'm Kimberly.

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

“Let’s make a piece of happiness”

INGREDIENTS

FOR 4 PORTIONS (6 QUESADILLAS)

FILLING

400g lean minced beef (14 oz)
1 tbsp olive oil
1 tsp chili flakes
1/2 tsp oregano
1/2 cumin
1/2 garlic powder
1/2 onion powder
1/2 tsp salt
1/2 cayenne pepper
1/2 ground black pepper
1 tbsp tomato paste
250ml beef stock (1 cup)
125g shredded mozzarella (1 heaped cup)
125g shredded cheddar (1 heaped cup)

TORTILLAS

6 medium-sized tortillas
3 tsp olive oil

TOPPINGS

2 limes
cilantro
200g creme fraiche (7 oz)
200g salsa (7 oz)

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pan

Wash the cilantro, pluck the leaves from the stems, and roughly chop them.
Wash the limes and cut them into quarters.
Mix the grated mozzarella and grated cheddar in a bowl.

}

ACTIVE: 25 min

PASSIVE: –

COOKING

1. Heat a large pan over medium heat and add 1 tbsp olive oil. Put the ground beef into the pan and season it with 1 teaspoon of chili powder, and ½ teaspoon each of oregano, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper. Cook the meat until it forms a dark crust at the bottom of the pan. Then add 1 heaping tablespoon of tomato paste to the meat, mix everything together, and let it cook for 1-2 minutes. Pour beef broth into the pan to deglaze it, scrape off the crust from the bottom, and let everything simmer for about 10 minutes until the broth forms a creamy sauce around the meat.

2. Meanwhile, lay out 6 tortilla wraps side by side and spread half of the cheese on one half of each tortilla, leaving the other half free.

3. Spread the meat directly from the pan onto the cheese on each tortilla. Wipe the pan clean and place it back on the stove.

4. Now, spread the second half of the cheese on top of the meat and use a spoon to distribute the filling to the edge of half of each tortilla. Fold the empty half of the tortilla over the filled half. Press down firmly.

5. Cook two of the filled quesadillas side by side in the pan with 1 teaspoon of olive oil on both sides over medium heat until the tortilla becomes crispy golden brown and the cheese inside is melted. Remove from the pan and cut in half.

6. Place three pieces of the quesadillas on each plate, along with two lime wedges, and sprinkle with cilantro. Serve with your favorite salsa and sour cream for dipping.

NOTE: The calorie information may vary depending on the product used, country and region.

Fresh Shrimp Tacos & Coleslaw

by Kimberly | Apr 3, 2024 | 30 TO 60 MINUTES, DINNER, EASY, FISH, LUNCH, MEXICAN, OMNIVORE, REFRESHING, SPRING, SUMMER

Fresh Shrimp Tacos & Slaw

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April 9, 2024 by Kimberly

Discover the joy of Fresh Shrimp Tacos & Slaw – a zesty, mouth-watering feast that’s perfect for any day. Easy, delicious, and absolutely unforgettable!



40 MINUTES



EASY



OMNIVORE



MEXICAN



147 PER TACO



REFRESHINGEVERYDAY



LUNCH
DINNER



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of Fresh Shrimp Tacos & Slaw, your new go-to recipe for a quick, healthy, and utterly delicious meal. This dish combines the juicy, succulent flavors of fresh shrimps with the crisp, refreshing taste of homemade slaw, all wrapped up in a soft taco shell. It’s the perfect balance of textures and tastes, sure to tantalize your taste buds!

How to serve:
Serve these tacos fresh off the skillet for the best experience. Pair them with a side of lime wedges & extra slaw. Don’t forget a cold, refreshing drink to wash down the flavors. These shrimp tacos are not just food – they’re a vibrant, interactive dining experience that everyone can get excited about.

How to store:
Leftover shrimp fillings and slaw can be stored separately in airtight containers in the fridge. They’ll keep well for up to two days, making for an easy, delicious lunch or dinner option whenever you’re short on time.

Hi, I'm Kimberly.

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

“Let’s make a piece of happiness”

INGREDIENTS

FOR 12 TACOS

SLAW

250g white cabbage (9 oz)
250g red cabbage (9 oz)
1 cup cilantro
1 red onion
200g low fat yogurt (7 oz)
salt & pepper to taste

SHRIMPS

550g black tiger shrimps – 26/30 p. lb. frozen count (1.2 lb)
2 tbsp olive oil for marinade
2 tbsp olive oil for frying
3 garlic cloves
1 tsp cumin
1 tsp smoked paprik
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp chili flakes

TOPPINGS & TACOS

12 corn tortillas
2 limes
3 tbsp yogurt
2 spring onions
cilantro

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
two medium-sized bowls
small pan
large pan

If you’re using frozen shrimp, let them thaw in a strainer with a drip tray in the fridge a day before you need them. Then wash them thoroughly and pat them dry before further use.
Rinse fresh shrimp with cold water and pat dry.
Cut the green part of the spring onions into fine strips lengthwise.
Quarter the limes.

}

ACTIVE: 25 min

PASSIVE: –

COOKING

1. Slice the red cabbage, white cabbage, and red onion into thin strips and put them in a medium-sized bowl. Pluck the coriander leaves from the stems, roughly chop them, and add to the bowl with the cabbage. Add yogurt, salt, and pepper as well, and stir everything well. Set aside.

2. Next, peel and finely chop or press the garlic cloves and mix them with olive oil, chili, cumin, salt, garlic powder, onion powder, smoked paprika, and oregano to create a paste. Coat the shrimp in the paste, ensuring they’re evenly covered. Let marinate for 15 minutes.

3. Meanwhile, in a small pan, lightly toast the corn tortillas on both sides without adding fat, so they’re warm but still bendable. Alternatively, you can warm them in the oven for a few minutes.

4. Heat 1-2 tablespoons of olive oil in a large pan and fry the shrimp on each side for about 1-2 minutes until they’re no longer transparent and have curled up.

5. Spread the tortillas on plates, top with the slaw, distribute 4 shrimps on each, and garnish with yogurt, coriander, spring onion, and lime juice.

NOTE: The calorie information may vary depending on the product used, country and region.

Cilantro Beef Cheese Enchiladas

by Kimberly | Feb 18, 2024 | 30 TO 60 MINUTES, BEEF, CHEESE, COMFORT FOOD, DINNER, EASY, MEXICAN, OMNIVORE

Cilantro Beef Cheese Enchiladas

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February 18, 2024 by Kimberly

Savor the blend of cilantro, beef, and cheese in this delicious enchiladas. Perfect for family dinners, they’re a flavorful fiesta in every bite!



60 MINUTES



EASY



OMNIVORE



MEXICAN



843 PER PORTION



COMFORT FOOD



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the magic of Cilantro Beef Cheese Enchiladas, a Mexican cuisine favorite that brings a world of flavors to your table. This easy beef enchiladas recipe, perfect for any family dinner, combines the freshness of cilantro with the heartiness of beef and the melt-in-your-mouth goodness of cheese. Dive into this homemade enchiladas experience that promises a savory fiesta in every bite!

How to serve:
Serve these flavorful dish hot, garnished with a sprinkle of fresh cilantro and a dollop of sour cream, Guacamole and Pico de Gallo. You can also accompany your cheesy enchiladas with a side of Mexican rice, refried beans, or a crisp green salad. These enchiladas are perfect for a quick dinner, offering a balance of taste and texture that appeals to everyone at the table.

How to store:
To store, let the enchiladas cool completely before covering them with foil. Refrigerate for up to 2 days. Reheat in the oven or microwave, making these savory enchiladas a delightful leftover treat that maintains its delightful flavors.

Hi, I'm Kimberly.

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

“Let’s make a piece of happiness”

INGREDIENTS

FOR 4 PORTIONS

ASSEMBLY

4 tortillas
200g grated cheese (I used mozzarella & cheddar) (7 oz)

ENCHILADA SAUCE

400g minced beef (14 oz)
125ml beef broth (1/2 cup)
400g canned tomatoes (14 oz)
1 white onion
1 jalapeno
2 garlic cloves
1 tbsp oilve oil
1/8 tsp chili flakes
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp cilantro

TOPPINGS

fresh cilantro
200g creme fraiche (7 oz)
1 bowl Pico de Gallo
1 bowl Guacamole

}

ACTIVE: 15 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pan
baking dish

Wash the cilantro, pluck the leaves from the stalks and chop finely.
Peel the garlic cloves.
Cut the onion into small pieces.
Finely dice the jalapeno.
Fry the tortillas in the pan over a medium heat on both sides so that they are still pliable and can be rolled. Set the tortillas aside with paper towels between each layer.

}

ACTIVE: 20 min

PASSIVE: 25 min

COOKING

1. For the enchilada sauce, sauté the onions and jalapeno in a large pan over a medium heat until the onions are soft and slightly translucent. Next, add the crushed garlic, stir briefly and warm through.

2. Now increase the heat and add the minced beef to the pan and fry until the meat has turned crispy dark brown.

3. Now pour the beef stock and chopped tomatoes into the pan and stir everything together. Now add the spices: chili flakes, cumin, salt and pepper. Allow everything to reduce over medium heat for 10-15 minutes until the sauce has a bit thickened. As soon as the sauce has thickened, stir in 1 tablespoon of chopped coriander. Stir and set a side.

4. In the meantime, you can prepare the guacamole and the pico de gallo.

5. Preheat the oven to 250°C (480°F) and prepare a baking dish (my used measurements were 20x26cm (8×10 inch)) by pouring 3-4 tablespoons of the enchilada sauce onto the bottom of the baking dish and spread it out.

6. Now place 2-3 tbsp of the enchilada sauce in the middle of each tortilla, sprinkle 2 tbsp of grated cheese over the top and then roll up the tortilla. Either do it the traditional way from the bottom to the top or fold both sides in at first and then roll from the bottom to the top.

7. Now place the tortilla rolls in the baking dish on top of the sauce, spread the rest of the sauce on the tortillas and finish with the remaining cheese.

8. Place the baking dish in the oven and bake for approx. 10-15 minutes or until the cheese has melted and is crispy golden brown in places.

9. Take the baking dish out of the oven, divide the enchiladas between four plates and top with crème fraîche, pico de gallo, guacamole and fresh coriander.

NOTE: The calorie information may vary depending on the product used, country and region.

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