Here’s the funny part of this. I have never much cared for this type of salad, always leaning towards  a sultry, sexy vinaigrette  and fancy lettuce.

This is  a comfort food salad, a good meal actually, because the combination of everyone’s favorite foods like cheese and bacon is brought under that creamy stream of buttermilk. The crunch and flavors are happy.

I call it a farmhouse salad for obvious reasons. I used a white farmhouse cheddar that is crumbly and has a good kick to it. I added a bit of corn cut from the cob, which is great for summertime, and in the winter, let me suggest adding in some thawed, frozen peas.

Corn and bacon for summer; peas and bacon for winter. Trust me on this. It works. The buttermilk dressing can be found here.

There are a few fun ways to make this. Serve individual dishes of long leaves of Romaine. It’s pretty and dramatic. Or chop it all up and serve in a big bowl. You can shred iceberg lettuce for this salad or use Romaine. I like the heartier lettuces for this type of salad. They are full of water, but that just adds the right texture, as the lettuce is more crunchy and stable.

Buttermilk Ranch Dressing

Homemade Blue Cheese Dressing

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Summer Farmhouse Salad with Buttermilk Dressing, the Salad Men Love

Summer Farmhouse Salad with Homemade Buttermilk Dressing, eggs, bacon, tomatoes, corn, white cheddar.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 20 Romaine lettuce leaves washed, rinsed, drained.
• 4 pieces Bacon cut into strips crosswise
• 1/4 to 1/2 cup fresh corn cut off the husk
• 1 cup shredded farmhouse cheddar
• 1 pint grape tomatoes cut into quarters
• 2 hard boiled eggs
• chopped avocado optional
• buttermilk ranch dressing
• salt and pepper

Instructions

• Assemble 5 leaves per plate, using a mix of large and smaller leaves.
• Salt the leaves.
• Pour Dressing over the leaves.
• Garnish with cheese, corn, bacon, tomatoes, hard boiled eggs, and if you like add in some avocado.
• Season once more with sea salt and pepper.

The post Farmhouse Salad with Buttermilk Dressing appeared first on Spinach Tiger.

Cornflake Crusted Baked Chicken Tenders are my go to chicken recipe when I’m looking for a snack for kids, lunch for anyone or an easy dinner. The baking, not frying, blew me away because they were just as crispy to eat, but so much healthier and so much easier than deep frying, which I’m not fond of.

Friend and fellow Nashville blogger, Lindsay Landis, along with her husband Taylor Hackbarth, published the cookbook Breakfast for Dinner. When Lindsay’s publisher sent me a review copy, my foodie friends couldn’t put it down and as a fan of her blog, Love and Olive Oil, I knew I would love it. We went through it, page by page, and a few placed an immediate order.

Lindsay’s style reminds me of Donna Hay. She makes beautiful food with a unique twist that is so approachable, people can open a page and actually cook it. There are lots of wonderful cookbooks out there that we gaze at, but never use because they aren’t written with the home cook in mind. Lindsay develops her recipes in such a way that foodies will drool and novice cooks will achieve success. Approachable, well-executed, simple, flavorful, a book for every type of home cook.

Lindsey not only is recipe driven; she has a keen aesthetic as she styles the food and does the photography herself. When Breakfast for Dinner came out, I thought, “wow, a genius idea.” Many of the ingredients for these comforting suppers are found in my home most nights or aren’t hard to get, and eggs never looked so good, especially when topped over a coconut sticky rice in Loco Moco, or covered in a rancero sauce for Huevos Rancheros Tacos. My favorite egg dish, though, has to be sunny side up burgers, as I think a runny yolk is God’s best food sauce.

I can easily eat pancakes for dinner when they are made of cornmeal and topped with beer braised short ribs. If you want to move to something sweet, the bananas foster crepe cake will take your breath away as well as the chocolate brownie waffles with blackberry sauce. I gained a few pounds looking at the doughnut fudge sundaes, but that’s what boot camp is for.

Lindsay loves sweets and has also written the Cookie Dough Lover’s Cookbook which is for all ages, and I highly recommend the cookie dough cupcakes which I’ve personally tasted at a food event in Nashville.

Whether Lindsay is writing about savory dishes or sweets, there is not a single recipe in her book I would turn down. I’m looking forward to making the tomato peach jam this week as I have plenty on hand and for you savory folks, the bacon jam will make you very happy. I have to mention her maple bacon cupcakes because I’ve had them when she brought them to a Nashville blogger’s breakfast. Wow!

I chose the cornflake crusted baked chicken tenders because I had everything in my pantry, and I was looking for an after school snack, that could take us right into dinner. This is such an easy recipe and one even the kiddos can help with. Who doesn’t like to crush corn flakes in a bag?

As far as the flavor profile, she uses parsley and dill, but you can feel free to change the herbs, rely upon just salt and pepper, or spice them up a bit and make a version of Nashville hot chicken. The good news is that there is no frying and this is a very quick recipe. She suggests a buttermilk ranch dipping sauce which goes with just about every kind of flavor, but feel free to use the sauce of your choice. I served an additional sauce I made with a shallot based herb rub.

Breakfast for Dinner is a unique, well-written, beautifully photographed book that will make a great holiday gift, or the book that will help you to be a star as you serve your overnight Holiday guests breakfast, brunch, lunch or dinner. The cornflake crusted baked chicken tenders are ready in less than 30 minutes and they freeze well. Just heat in oven and serve.

Breakfast for Dinner is published through Quirk books and can be purchased through amazon, in book stores and through Love and Olive Oil.

Another option if you want to go grain free is these sesame honey chicken tenders.

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Cornflake Crusted Baked Chicken Tenders and Cookbook Review for Breakfast for Dinner

Corn flake crusted baked chicken tenders, adapted from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

For Chicken

• 1/2 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs
• 4 cups cornflakes finely crushed
• 2 teaspoons dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 1/2 pounds boneless skinless chicken tenders about 20

For Dipping

• Pam Cooking Spray
• 1/2 cup store bought ranch dressing or this homemade ranch dressing

Instructions

• Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil which will be covered with a wire baking rack. Spray rack lightly. Some of the coating may fall through the rack. Get that up before you bake.
• Lay out a medium sized bowl for the eggs, and three plates for the flour dredge, the corn flake dredge and a plate for the coated product.
• Mix together the flour with 1/4 each of salt and pepper.
• Crush the corn flakes and place in plate.Season with herbs, garlic powder and 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Loosely beat eggs.
• Dredge chicken in flour, then eggs, then into corn flake mixture.
• Make sure surface is fully coated and place on rack to bake.
• Bake for 12 to 15 minutes or until golden brown. Turn once at 6 minutes.
• Serve with dipping sauce.
• Dredge

Notes

Breakfast for Dinner does have a buttermilk ranch sauce, but I used a store bought dressing.

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