Fifteen Spatulas

I couldn’t just call this “Buttermilk Oven ‘Fried’ Chicken,” because I’m pretty sure it’s THE BEST Buttermilk Oven Fried Chicken. I have tried a lot of “oven fried” chicken recipes with a variety of crunchy coatings, and this is the only one I’ve made more than once. It’s a great recipe!

Up until a few months ago, bruschetta was something you couldn’t get me very excited about. It just seemed too simple.

This changed when I was at a picnic and had a taste of my friend’s bruschetta. I couldn’t stop eating it! I asked my friend what on earth he put in this bruschetta, because I thought surely he had to have put some magical ingredient in there.

Nope.

It was the simplest of things…tomatoes, basil, garlic, olive oil, and balsamic. So good.

Okay, so I could totally just eat the crispy goat cheese, but the brussel sprouts are good too! But I feel really tempted to name this “Crispy Goat Cheese with Warm Brussel Sprout Salad” because the goat cheese is definitely the star!

Goat cheese is a little tricky because I find that different brands of goat cheese vary sooooooooo much. Some goat cheese are kind of crumbly, whereas others are super creamy. Then some have so much of that goat “funk” flavor that I find it to be overwhelming, whereas some are a bit more mellow. My favorite goat cheese for this is the creamy, mild kind.