Dinner: "Plan A" Tuscan Brick Chicken with Charred Lemons and Gorgonzola Gnocchi

So I finally pulled out the intended dinner from the other night. It was a pretty easy recipe from My homegirl Chrissy's book (seriously buy it, it's worth it). So it sounded a little intimidating and I may have bought a cast iron pan just so I could cook this and I happened to have some random bricks in my garage so I think thats what sealed it for me (Don't worry I washed the bricks and then triple wrapped them in foil). The recipe for the chicken is as follows:

John's Tuscan Brick Chicken with Charred Lemons (PS John Legend could make me chicken ANYDAY)

1/3 cup extra-virgin olive oil
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
2 tablespoons very finely minced garlic (about 4 cloves)
1 ½ teaspoons red pepper flakes
Kosher salt
1 ½ teaspoons freshly ground black pepper
Grated zest of 2 lemons, plus 2 skin-on lemons, quartered
4 bone-in, skin-on chicken leg quarters
2 tablespoons canola oil
Special equipment ? 2 bricks ($1 at Home Depot)

In a bowl, combine the olive oil, rosemary, sage, garlic, red pepper flakes, 1 ½ teaspoons salt, the pepper, and lemon zest. Pat the chicken dry and place it in a baking dish. Rub the herb mixture all over the chicken, cover, and refrigerate for at least 2 hours and up to 24 hours. 
Double-wrap the bricks in a heavy-duty foil (this is your workout for the day). Heat a large cast iron skillet over medium-high heat until hot. Add the canola oil, then add the chicken, skin-side down, and weight it down with the bricks. (If they don't all fit comfortably, use 2 pans, or cook in batches.) Cook, without moving the chicken, for 7 to 9 minutes, or until the underside is crisped and mahogany brown (don't lift it, which means be a more patient person than me). Remove the bricks, flip the chicken, weight it down with the bricks again, and continue to cook until the underside is browned and the meat is cooked through, 7 to 9 minutes. (If the skin on the first side seemed too dark, reduce the heat to medium. To check if the meat is done, pierce the thickest part with a knife; if the juices that come out have no pink, it's done)
Remove the chicken from the pan, add the quartered lemons, and sear until slightly charred and caramelized, about 2 minutes per side. Serve the chicken with more salt to taste and the charred lemons for squeezing.   

My Tips: I would def make this again.... but I would probably just use the thighs or even skin-on chicken breasts, Leg quarters are fine and all but I feel like they are more for show. Practically speaking I would have prob got the same amount of meat off a thigh than the boney combo. Also I don't like the idea of cutting the meat to check for doneness... if it's not and you put the brick back on it you are squeezing out all the juicy goodness... with dark meat it's not as bad as if it were a chicken breast... but why do it. Use a meat thermometer if you can.

yep I dug this out of the trash, just to take a pic

The gnocchi was kinda a cheat. Good old Trader Joes for the win. Honestly I saw Rachel Ray make gnocchi from scratch on her show the other day and the motivated part of me was like "Hey! I can do that" and then the realistic side kicked in and was like "hey! you have a bag of that in the freezer!" the Freezer won and I''m not mad at it. I did sprinkle a little fresh cracked pepper and fresh parsley over it cause I'm fancy like that. 

Dinner: Steak Cauliflower Fried "Rice"

So one of my favorite gifts this Christmas came from my bestie, Jen. It was a custom cookbook from Tasty. You know all those yummy Facebook videos that we all drool over... well apparently you can custom create a cookbook picking from their categories and recipes. (see it here) it's straight genius. She obviously knows me well and appreciates reaping the rewards of a new recipe. (I have leftovers if you need lunch tomorrow)

Tonight's recipe is brought to you by my personalized cookbook and my need to regroup after last nights carb over-load. I basically followed this recipe but used sliced beef chuck (pre-packaged but unseasoned for carne asada and cut it into more manageable sizes) I marinated the meat in a little bit of Soy Sauce, and garlic and let it sit while I prepped the veggies. Pro tip (okay okay i'm no pro... but I read it somewhere) instead of using the blade in the food processor if you have the grater attachment run it through that like you would grate cheese, you just get a better consistency so it doesn't turn to mush... and i use a little of the stem too. I know... crazy town over here. Anyway it was pretty straightforward, easy and dare I say tasty... (internal groan) and doesn't leave you with the take-out hangover from traditional Fried Rice and I'm guessing is just as good the next day.