SALADS 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.

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Kimberly — Thu, 27 Mar 2025 17:53:22 +0000

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

JUMP TO RECIPE

JUMP TO VIDEO

March 27, 2025 by Kimberly

Crispy, juicy, buttery goodness. A fresh, herby salad meets perfectly seared steak and sweet, caramelized corn, all tied together with a tangy-spicy dressing that low-key makes you feel like a genius for making it.

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

TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know those meals that feel fancy but require zero effort? This is one of them. A buttery, perfectly seared steak, a fresh, vibrant salad, and some oven-roasted corn that’s so sweet and caramelized it might make you question why you don’t eat it every day. And the dressing? Oh, just a bright, tangy, slightly spicy little number that takes everything up a notch.

Best enjoyed immediately, preferably with a glass of something cold and a playlist that makes you feel effortlessly cool. Plate up the salad, top with juicy steak slices, and drizzle that fire dressing over everything. The roasted corn? Either cut it into smaller chunks for easy eating or go all in and enjoy it straight off the cob. Maybe add some extra fresh herbs if you’re feeling fancy, but honestly, this dish is already stealing the show.

If you somehow have leftovers (unlikely, but okay), store the salad and dressing separately in airtight containers. Steak keeps well in the fridge for up to 2 days. The corn? Wrap it up and reheat in the oven or slice it off the cob for quick salads or tacos.

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

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Author: Kimberly
Total Time: 40 min
Yield: 2 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

oven
large pan
sharp knife
cutting board
salad bowl
small bowl
kitchen brush
immersion blender

Ingredients

Units

SALAD

2 romaine lettuce
250 grams tomatoes
2 corns on the cob
1 avocado
1 red onion

DRESSING

4 tbsp olive oil
1 tbsp white wine vinegar
5 grams fresh basil
2 garlic cloves
2 tbsp passionfruit purée
1 jalapeno
salt & pepper to taste

STEAK

2 beef filet steaks
2 tbsp avocado oil
salt

CAFE DE PARIS BUTTER

150 grams butter, soft
1 tbsp dried parsley
1/2 tsp curry powder
1/2 tsp dried garlic powder
1/4 tsp salt
1/4 tsp dried majoram
1/4 tsp paprika powder
1/4 tsp dried dill
1/8 tsp dried thyme
1/8 tsp dried rosemary
1/8 tsp white pepper

Instructions

Preheat the oven to 200°C / 400°F.
Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.

Cook Time: 40 min

CRAVING MORE?

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

MORE PIECES OF HAPPINESS

Der Beitrag Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob 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.

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Kimberly — Fri, 14 Mar 2025 16:53:52 +0000

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

JUMP TO RECIPE

JUMP TO VIDEO

March 14, 2025 by Kimberly

Sweet, salty, tangy, and fresh!! This is the salad of the season. Juicy mango, creamy cheese, bright herbs, and a citrusy punch that’ll make your taste buds do a little happy dance.

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

TOTAL TIME

25 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

You know those salads that just hit different? This is one of them. It’s got all the good stuff. Juicy, sun-ripened fruit, salty creamy goodness, a punchy herb dressing, and golden roasted corn that adds the perfect sweet crunch. It’s bright, fresh, and so ridiculously flavorful that you might just eat it straight from the bowl (no judgment). Whether you need a no-fuss summer side or a feel-good meal that’s anything but boring, this one’s got you covered.

This salad is giving effortless brunch energy. Throw it on the table with a crusty baguette, maybe some grilled shrimp if you’re feeling fancy, and let everyone dig in. It’s just as good as a light lunch or a colorful side at your next barbecue. Bonus points if you serve it with a chilled glass of white wine.

Keep leftovers in an airtight container in the fridge for up to one day. Corn is best enjoyed fresh, but you do you.

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

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

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

Print Recipe

Description

RECOMMENDED EQUIPMENT

small bowl
kitchen brush
large bowl
sharp knife
cutting board

Ingredients

Units

CORN ON THE COB

2 corn on the cob
50 grams butter
1 tbsp Cajun seasoning

SALAD

150 grams white cabbage
100 grams romaine lettuce
1 mango
1 yellow bell pepper
1 shallot
100 grams feta cheese
1/2 fresh yellow chili
handful fresh cilantro

DRESSING

3 tbsp olive oil
juice of 1 lime
1 passionfruit
salt & pepper to taste

Instructions

Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.

Cook Time: 25 min

CRAVING MORE?

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

MORE PIECES OF HAPPINESS

Der Beitrag Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob erschien zuerst auf Kimberly Zett.

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Kimberly — Tue, 17 Dec 2024 15:12:44 +0000

Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons

JUMP TO RECIPE

JUMP TO VIDEO

December 17, 2024 by Kimberly

This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.

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

TOTAL TIME

40 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!

Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.

Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil 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

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Author: Kimberly
Total Time: 40 min
Yield: 2 as main / 4 as starter 1x

Print Recipe

Description

Recommended Equipment

sharp knife
cutting board
small pan
small bowl

Ingredients

Units

SALAD

200 grams brussels sprout
150 grams red radicchio
1 shallot
1 tsp butter
2 mandarins
2 fresh figs
8 bacon strips
50 grams gorgonzola
50 grams walnuts

CROUTONS

6 slices baguette
1/2 tsp chili flakes
1/2 tsp cinnamon
1 tbsp butter

DRESSING

4 tbsp mulled wine oil
1-2 tbsp red wine vinegar
1 tsp date syrup
1 tsp dijon mustard
salt & pepper to taste

TOPPINGS

fresh thyme
fresh chives

Instructions

PREPARATIONS

Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.

CRAVING MORE?

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

MORE PIECES OF HAPPINESS

Der Beitrag Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons erschien zuerst auf Kimberly Zett.

Egg Salad

Kimberly — Sun, 17 Nov 2024 14:12:21 +0000

Egg Salad

JUMP TO RECIPE

JUMP TO VIDEO

November 17, 2024 by Kimberly

Creamy, tangy, and absolutely crave-worthy! This rich egg salad hits all the comfort notes with just the right balance of freshness and zing. Perfect on toast or as a party favorite.

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

EVERY RECIPE DESERVES

A Little Love Letter

This creamy egg salad is a cozy twist on a classic, with layers of rich flavor from a touch of Dijon and a sprinkle of fresh chives. It’s a go-to recipe for those moments when you need a quick, delicious meal with a bit of a zing. With its velvety texture and perfectly balanced tang, this salad makes you wonder why you’d ever buy pre-made again. One bite, and you’ll see why it’s so easy to fall in love with! If you’re not so confident with boiling eggs yet, read on for a full guide and get the best tips for achieving The Perfect Boiled Egg.

This egg salad is endlessly versatile, perfect as a sandwich filling or spooned over crunchy toast for an easy lunch. It also makes a great dip for crackers or veggies when served at a gathering. Feeling fancy? Add it to a croissant or as a topping for a crisp salad. This dish is all about the comfort factor, so serve it however makes you feel the coziest – it’s that kind of meal.

To keep this egg salad fresh and tasty, store it in an airtight container in the fridge for up to 2 days. Just give it a stir before serving to freshen up the texture, and enjoy chilled. Perfect for make-ahead lunches or snack prep!

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

Egg Salad

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

Print Recipe

Description

Recommended Equipment

small saucepan
medium-sized bowl
sharp knife
cutting board

Ingredients

Units

4 eggs
50 grams mayonnaise
1-2 tsp white wine vinegar
1/2-1 tsp Dijon mustard
chives
salt & pepper to taste

Instructions

Boil the eggs for about 7-8 minutes until hard-boiled. If you’re not so confident with cooking eggs yet, read on for a full guide and get the best tips for achieving the perfect boiled egg.
Meanwhile, finely chop the chives and place them in a bowl. Add the mayonnaise, white wine vinegar, Dijon mustard, salt, and pepper, and set aside for now.
Once the eggs are cooked, place them in a bowl with cold water to cool for about 5 minutes. Peel the eggs, carefully score the egg whites, and gently separate them so the yolks remain whole. Separate all the eggs into whites and yolks, adding the yolks to the other ingredients in the bowl.
Mash the yolks with the other ingredients until you get a smooth, light orange mixture.
Cut the egg whites into small pieces and add them to the bowl with the other ingredients. Mix everything well and serve.

Passive Time: 5 min
Cook Time: 10 min

CRAVING MORE?

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

MORE PIECES OF HAPPINESS

Der Beitrag Egg Salad erschien zuerst auf Kimberly Zett.

Potato Salad with Eggs Bacon Pickles & Caramalized Onions

Kimberly — Sun, 03 Nov 2024 16:02:41 +0000

Potato Salad with Eggs Bacon Pickles & Caramalized Onions

JUMP TO RECIPE

JUMP TO VIDEO

November 24, 2024 by Kimberly

Dive into a delicious story with our creamy potato salad! Imagine boiled eggs, smoky bacon, tangy pickles, and sweet caramelized onions coming together for a magical taste in every bite.

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

TOTAL TIME

1 hr + 20 min

SERVES

8 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Step into a world of flavor with this Potato Salad featuring the perfect quartet of ingredients – eggs, bacon, pickles, and caramelized onions. This delightful twist on a classic dish promises a harmonious blend of creamy textures and mouthwatering tastes.

Present this Potato Salad on a festive platter, allowing the vibrant colors and aromas to captivate your guests. Garnish with fresh chives for a burst of color. Ideal as a side dish for barbecues or picnics, this salad also shines as a standalone star at family gatherings. Serve chilled and watch as each forkful becomes a symphony of flavors.

To maintain the salad’s freshness, store any leftovers in an airtight container in the refrigerator for up to three days. Gently toss before serving to restore its creamy consistency. While this salad is best enjoyed fresh, you can prepare it a day ahead and refrigerate, adding the bacon just before serving to retain its crispiness.

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

Potato Salad with Eggs Bacon Pickles & Caramalized Onions

Author: Kimberly
Total Time: 80 min
Yield: 8 portions 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

sharp knife
chopping board
peeler
large pot
small pot
large pan
large salad bowl
medium bowl

Ingredients

Units

SALAD COMPONENTS

1 kilogramm potatoes
250 grams bacon
200 grams onion
1 tbsp butter
150 grams pickles
8 eggs

DRESSING

200 grams mayonnaise
4-6 tbsp white wine vinegar
3 tbsp chives
4 tsp Dijon mustard
salt & pepper to taste

Instructions

PREPARATIONS

Peel the potatoes and cut into medium-sized pieces.
Peel the onions and cut into small pieces.
Cut the pickles into small pieces.
Cut the chives into small rolls.

INSTRUCTIONS

Cook the potatoes in a large pot filled with salted water until done.
Meanwhile, fill a small pot with water and bring to the boil. As soon as the water boils, add the eggs and cook for 8 minutes until firm. Drain the potatoes and eggs and set both aside to cool. It’s best to let the eggs cool in an ice bath to prevent them from cooking further.
Caramelize the onions in 1 tbsp butter and a bit of salt in a pan for about 30 minutes. Remove the onions from the pan and fry the bacon until crispy. There may be a residue – the best way to deglaze this is with a dash of white wine or stock to release the wonderful aromas from the bottom of the pan.
Now peel the eggs and separate the yolks from the whites. Cut the egg whites into small pieces and set aside. Place the egg yolks in a medium-sized bowl. Add the fried bacon, caramelized onions, chives, pickles, dijon mustard, mayonnaise and white wine vinegar to the bowl. Stir everything together and season to taste with salt and pepper. Fold in the chopped egg white pieces. The mixture should taste very over-seasoned, as the potatoes will take away a lot of the flavor when they are mixed in later.
When the potatoes are cooled cut them in coarse pieces, add them to the salad cream and mix everything well. Season to taste and serve.

Prep Time: 20 min
Passive Time: 40 min
Cook Time: 20 min

CRAVING MORE?

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

MORE PIECES OF HAPPINESS

Der Beitrag Potato Salad with Eggs Bacon Pickles & Caramalized Onions erschien zuerst auf Kimberly Zett.

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Kimberly — Sat, 12 Oct 2024 08:00:39 +0000

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

JUMP TO RECIPE

JUMP TO VIDEO

October 12, 2024 by Kimberly

This cozy fall gem combines crispy bacon, rich Gorgonzola, crunchy walnuts, and and sweet pumpkin. The flavors are warm and savory, perfect for curling up on a chilly evening.

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

TOTAL TIME

45 min

SERVES

2 trays

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Nothing says cozy fall like this delicious pumpkin tarte flambée. It’s packed with crispy bacon, creamy Gorgonzola, sweet pumpkin and the crunch of walnuts. This simple yet sophisticated dish brings the perfect blend of salty, sweet, and nutty flavors that will make you feel like you’re indulging in something extra special. Perfect for a weekend night or when you want something quick and comforting without too much effort. Pair it with a fresh salad, and you’ve got the ultimate cozy meal!

Serve this flatbread hot and fresh, right from the oven! Slice it up into easy-to-grab pieces and drizzle with a bit of pumpkin oil for that extra touch of warmth. It’s ideal as a cozy dinner with a side of lamb’s lettuce tossed in a pumpkin oil dressing, or you can cut it into smaller squares for a party-ready appetizer. Pair it with a glass of white wine or a cold cider, and you’ve got the perfect fall feast. Pro tip: If you’re feeling fancy, swap the olive oil for some pumpkin infused oil.

If you have any leftovers, store the flatbread in an airtight container in the fridge for up to two days. To reheat, simply pop it in the oven or air fryer until it’s crispy again. Avoid the microwave as it can make the crust soggy.

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

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Author: Kimberly
Total Time: 45 minutes
Yield: 6 1x

Print Recipe

Description

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

Recommended Equipment

two large bowls
sharp knife
cutting board
large pan
rolling pin
small bowl with lid

Ingredients

Units

DOUGH

250 grams all-purpose flour
125 milliliters cold water
1 tbsp olive oil
1 tsp salt

PUMPKIN TOPPING

250 grams hokkaido pumpkin
3 tbsp olive oil
1/2 tsp dried thyme

BACON WALNUT TOPPING

300 grams bacon
30 grams walnuts
2 tsp honey
1/4 tsp dried rosemary
1/4 tsp cayenne pepper
70 milliliters dry white wine
salt & pepper to taste

OTHER TOPPINGS

1 big red onion
150 grams gorgonzola cheese
200 grams creme fraiche
black pepper

SALAD

200 grams lamb's lettuce
2 tbsp fresh chives
4 tbsp pumpkin seeds

DRESSING

4 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp honey
2 tsp Dijon mustard
salt & pepper to taste

Instructions

For the dough, add water, salt, olive oil, and flour into a bowl. Stir with a spoon until just combined. Transfer the dough to a clean surface and knead by hand for about 3 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Slice the pumpkin into thin pieces and place them in a shallow dish. Rub with oil and thyme, then set aside to marinate.
Cut the bacon into chunks (or use pre-cut bacon) and place it in a cold pan. Fry over medium heat until golden brown without adding extra fat. Once you’ve got a nice crispy base, add walnuts, rosemary, and cayenne pepper. Deglaze with white wine and let it simmer until the wine has evaporated. Add honey at the end, season with salt and pepper, and stir well. Set aside.
For the other toppings, cut the red onion into thin half-rings and set them aside. Have the Gorgonzola, crème fraîche, and pepper ready. Preheat the oven to 250°C (482°F) on the grill setting.
Divide the dough into two equal pieces. On a lightly floured surface, roll them out as thin as possible. Place each dough on a baking sheet lined with parchment paper and spread an even layer of crème fraîche over the top. Sprinkle freshly ground black pepper. Then, layer the other toppings: first the bacon-walnut mixture, followed by the pumpkin slices and onion rings, and finally small dollops of Gorgonzola. Bake in the oven for about 8-11 minutes or until the cheese has melted and the crust is golden and crispy.
While the dough is baking, prepare the salad and dressing. Wash the lamb’s lettuce thoroughly and place it in a large bowl. Sprinkle pumpkin seeds on top and slice the chives into rings. Set some of the chives aside to garnish the tarte flambée.
For the dressing, mix oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper well. Add the dressing to the salad right before serving to avoid sogginess.
Remove the tarte flambée from the oven, slice it up, and serve with the salad.

Cook Time: 45 min

CRAVING MORE?

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

MORE PIECES OF HAPPINESS

Der Beitrag Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce erschien zuerst auf Kimberly Zett.

Spicy Turkish Vegetable Spread (Ezme)

Kimberly — Tue, 20 Aug 2024 08:00:15 +0000

Spicy Turkish Vegetable Spread (Ezme)

JUMP TO RECIPE

JUMP TO VIDEO

August 20, 2024 by Kimberly

Experience a burst of flavors with this spicy Turkish veggie spread! Fresh, zesty, and vibrant – it’s the perfect addition to your meals, bringing a touch of excitement and warmth.

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

TOTAL TIME

20 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Ready to spice up your snack game? Meet Ezme, a fiery and flavorful Turkish vegetable spread that’s about to become your new favorite. Packed with fresh ingredients and a spicy kick, this spread is perfect for those who love a bit of heat in their meals. Easy to make and bursting with vibrant flavors, Ezme is not just a dish – it’s an experience. Let’s dive into this exciting world of Turkish cuisine together!

It’s an excellent companion to warm, crusty bread or pita. For a traditional touch, pair it with other mezze like hummus, baba ganoush, or tzatziki. It also makes a fantastic topping for grilled meats or veggies, adding a zesty punch to your meals. For a quick snack, spread it on toast or use it as a dip for fresh veggies. The spicy, tangy flavors will elevate any dish you serve it with. I like to serve it with this Turkish Flatbread (Bazlama) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

Place it in an airtight container and keep it in the fridge. It stays fresh for up to 5 days, allowing you to enjoy its spicy goodness throughout the week. If you’re planning to make a big batch, you can freeze portions for up to a month. Just thaw it in the fridge overnight, and it’s ready to bring that burst of flavor back to your table.

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

Spicy Turkish Vegetable Spread (Ezme)

Author: Kimberly
Total Time: 20 min
Yield: 4-6 1x

Print Recipe

Description

Recommended Equipment

sharp knife
cutting board
food processor
sieve
bowl
medium bowl

Ingredients

Units

SALAD

2 tomatoes
1 red onion
1 green bell pepper
2 garlic cloves
15 grams parsley

DRESSING

2 tbsp pepper paste
1 tbsp tomato paste
2 tbsp pomegranate molasses
1 tbsp lemon juice
1 tbsp olive oil
1 tsp sumach
1 tsp dried mint
1/2 tsp salt
1/2 tsp paprika powder

Instructions

Wash and thoroughly dry the tomatoes, bell pepper, and parsley. Quarter the tomatoes, deseed the bell pepper and cut into large pieces. Peel and quarter the red onion, peel the garlic cloves, and roughly remove the thick stems from the parsley. Place everything in a food processor and pulse until everything is finely chopped but still recognizable. We don’t want a paste!
Transfer the mixture to a fine sieve over a bowl and press it with a spoon to extract as much liquid as possible. Let the mixture continue to drain in the sieve and set aside.
In a bowl, mix the dressing ingredients: hot paprika paste, tomato paste, olive oil, sumac, dried mint, salt, pomegranate syrup, and lemon juice until it forms a creamy consistency.
Place the vegetable mixture into a larger bowl and add the dressing. Stir well until it becomes a creamy, firm, dark red mixture. Taste and adjust seasoning if needed. You can serve it immediately or refrigerate it for a few hours to enhance the flavors.

Cook Time: 20 min

CRAVING MORE?

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

MORE PIECES OF HAPPINESS

Der Beitrag Spicy Turkish Vegetable Spread (Ezme) erschien zuerst auf Kimberly Zett.

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Kimberly — Tue, 13 Aug 2024 10:35:35 +0000

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

JUMP TO RECIPE

JUMP TO VIDEO

August 13, 2024 by Kimberly

Indulge in this irresistibly crunchy, savory-sweet salad that’s bursting with flavor. Each bite is a vibrant mix of textures and tastes, making it the ultimate comfort food meets gourmet delight.

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

TOTAL TIME

30 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine sitting down to a salad that feels like a hug on a plate – some warm components, some crispy ones, and bursting with flavors that dance together perfectly. The savory crunch of caramelized bacon paired with the creamy, tangy goat cheese is an experience in itself. Add in the fresh burst of blackberries, crisp cucumber, and the subtle sweetness of pear, and you’ve got a dish that’s not just a salad but a full-on flavor journey.

This salad is perfect as a main dish or a side, but honestly, it’s so good you’ll want to make it the star of the meal. Serve it on a large platter, allowing all those gorgeous colors to pop. Drizzle the blackberry balsamic vinaigrette just before serving for that fresh, tangy finish. Pair it with a light white wine or sparkling water with a splash of lemon, and you’ve got yourself a meal that feels like a treat.

If you’ve got leftovers, store the salad and dressing separately to keep everything crisp and fresh. Place the salad in an airtight container in the fridge, and it should stay good for about 1-2 days. The vinaigrette can be stored in a jar for up to three days.

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

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

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

Print Recipe

Description

Recommended Equipment

tall container
hand blender
sharp knife
cutting board
three deep plates
small frying pan
oven
salad bowl

Ingredients

Units

VINAIGRETTE

50 grams blackberries
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1 garlic clove
salt, pepper & cayennepepper to taste

GOAT CHEESE

100 grams goat cheese
2 tbsp all purpose flour
1 egg
2 tbsp breadcrumbs
2 tbsp panko
1 tsp dried thyme
clarified butter for frying

BACON

50 grams bacon
brown sugar

SALAD

150 grams mixed green salad
50 grams blackberries
1 small red onion
2 tbsp pecan nuts
1/4 cucumber
1/2 pear
2 radishes
chives

Instructions

In a tall container, add all the ingredients for the vinaigrette and blend with a hand blender until you get a smooth dressing. If it seems too thick, you can add 1-2 tablespoons of cold water. Place it in the fridge until ready to use.
Next, cut the salad into bite-sized pieces, wash thoroughly, and place in a salad bowl. Wash the chives thoroughly as well, and cut them into fine rings.
Wash and dry the radishes, cucumber, and pear. Peel the red onion. Slice everything thinly and distribute over the salad, along with the blackberries.
Preheat the oven to 180°C / 350°F. Lay the bacon strips on a sheet of baking paper and sprinkle each strip with about 1/2 teaspoon of brown sugar and a pinch of cayenne pepper. Bake for about 10 minutes or until the sugar has melted and caramelized.
Now prepare three small deep plates. Fill the first one with wheat flour, beat an egg with salt in the second, and mix breadcrumbs, panko, and thyme in the third. Cut the goat cheese into thick slices, then coat each slice first in flour, then in the egg, and finally in the breadcrumb-panko mixture. Press everything down firmly.
Take the bacon out of the oven and let it cool. Once cooled, tear it into pieces and sprinkle over the salad.
Heat some clarified butter in a pan and fry the goat cheese rounds until crispy on all sides. Place them on the salad.
Finally, sprinkle a bit of chives on top as a garnish. Drizzle the vinaigrette over the salad just before serving.

Cook Time: 30 min

CRAVING MORE?

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

MORE PIECES OF HAPPINESS

Der Beitrag Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette erschien zuerst auf Kimberly Zett.