Chicken with 40 Cloves of Garlic

I hadn't made this recipe in over a year, but both my husband and I have been craving it. It's a very simple recipe that results in a luscious chicken dish. The only hard part is peeling the 40 cloves of garlic and my lovely husband did that for me!! The recipe is Alton Brown's and here's the link on foodnetwork's site:

http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html

You might want to swap out a whole cut up chicken for all dark meat. And, a crusty loaf of bread for sopping up the juices is an absolute must.

Challah French Toast

Nothing beats really tender french toast on a weekend morning. A friend of mine owns a bakery called Creme Patisserie and Confectionery on Merrimon Ave. in Asheville. She & her business partner make the most delicious challah, which in turn makes the very best french toast. Here's how I made it.

Preheat the oven to 200 degrees. Whisk equal parts eggs to milk in a shallow dish, add a pinch of salt, a tablespoon or two of sugar, cinnamon and vanilla. Meanwhile heat a skillet with olive oil (or butter) and place two slices of bread in the custard mixture. Let sit for 30 seconds and flip the bread. Cook the french toast for 3-4 minutes per side then place on a sheet pan in the oven. Continue cooking the french toast until you have the portions you need. Serve with the toppings of your choice (butter, syrup, fresh fruit, powdered sugar, etc.).