I’m having one of those days where actually writing this blog post is causing me to draw a blank. I’ve been plowing along through home tasks, work stuff, travel planning, and content creation for the last 3 weeks. Now I finally have a chance to sit down and compile some of my ideas, and all I can do is sit here and stare at the screen blankly.
This feeling is not a new one. As someone who has lived a creative life….well, forever, and has worked professionally in a creative career for years, I am all too familiar with times of creative block. Luckily for me, I still have lots of ideas flowing, just not the words to express them.
I also know that when creative block hits, the best thing to do is just try to write through it. Keep trying, keep writing, keep creating, and eventually everything will fall into place. So buckle up readers, you’re in for a mostly boring, but still delicious blog post! Woo!
One of my recent ideas were these buffalo brussels sprouts. The Hubs loves all things buffalo, but is less amenable to all things green and leafy. I figured if I combined the two, perhaps he’d find a new favorite.
You know, they were actually well received. I also learned that you can pretty much buffalo-ize any vegetable. Just roast, and toss with sauce. I’m filing this with my earlier 2016 revelation that you can also turn pretty much anything into a tot. Buffalo brussels sprout tots? Sounds good to me. Stay tuned.
I served these tasty nuggets with a ranch chicken breast. I dipped the chicken in ranch dressing instead of and egg/milk mixture before rolling in bread crumbs. Super simple and Hubs approved.
- 1½ lbs brussels sprouts
- 3 Tablespoons olive oil
- salt and pepper
- ½ cup Franks Red Hot Sauce
- 3 Tablespoons butter
- Preheat oven to 400 degrees.
- Cut the ends off the brussels sprouts and cut in half. Toss with olive oil and sprinkle with salt and pepper.
- Spread on a baking sheet in an even layer.
- Roast for 35-45 minutes until crisp on the outside and tender on the inside.
- Meanwhile, melt butter in a microwave safe dish. Whisk in Frank's red hot sauce and pour over roasted brussels sprouts.
- Toss to coat.