Gorgonzola Chicken with Buffalo Cauliflower

Anyone who knows me knows that I absolutely love chicken with Frank's hot sauce. For those of you that don't know, Frank's is basically the original buffalo sauce (true buffalo requires that you mix it with melted butter though).

Today was one of those days where I wanted to eat it, but thought I'd do a bit of a grown-up take on it. A couple of weeks ago, Dave found this killer recipe for smokey buffalo cauliflower that we're just in love with.

So to go with the buffalo cauliflower, I decided to do some gorgonzola-stuffed chicken. Because nothing goes with buffalo like blue cheese, right?

The chicken was easy: just a couple of chicken breasts opened up and stuffed with gorgonzola. Pop 'em in the oven at 425 (so you can cook them with the cauliflower) and wait until they hit 165 degrees.

I made my own gorgonzola sauce (1 tbsp butter, a handful of gorgonzola crumbles and a bit of parsley), which was definitely the indulgence of the meal.

We usually try to do 2 veggies with dinner, and you might have noticed a little greenery on the plate. Those are Brussels sprouts, and are the product of a little compromise on my part. You see, I grew up being terrified of the little things. Mostly because any time I did something bad, my dad threatened to make me eat them. So grow an adult aversion to a very healthy food.

But as a compromise, we sauteed them with a bit of olive oil and proscuitto (amount depends on how much you can get in the pan instead of straight to your mouth...not much if you're me!) and served with a drizzle of aged balsamic.

To drink? Some of this stuff! It was pretty good. The flavor of a porter but way more drinkable. Available at Trader Joe's for those watching their wallets (aren't we all?)

And Dave has a new hobby: frying plantains. Throw a bit of coconut oil in the pan (it's solid at room temperature but melts pretty quickly) throw a little powdered sugar on it, and voila! Dessert.

We think it was twins!!

...I probably shouldn't mention that it's the second time today that we've had fried plantains. Whoops. Blame it on Saturday.