I love garlic!

Without garlic I simply would not care to live.

~ Louis Diat

Tonight is "Biggest Loser" night and I'm trying to watch the progress of the losers and write at the same time. By the way, I hope that Melissa on the red team gets kicked off soon, I don't care for her. I am feeling motivated again and back on track according to my scale, we will see what happens on Saturday...I don't think I've mentioned that Mark has promised me $10 for every pound I lose by the end of February. I am starting my shopping list already!

I stopped at Jungle Jim's on my home from work tonight. I was in a hurry and had only two things on my list; Limoncello and mascarpone cheese. For those of you who haven't been to Jungle Jim's International Market, you must go! There is no such thing as a quick trip and I decided tonight that I am going to plan a field trip back very soon. But that will be a blog in and of itself. Tonight we talk garlic.

I love garlic. It amazes me how something so simple can transform a dish the way it does. My oldest stepson Chris recently gave me a slow cooker recipe for 40 garlic chicken. His recipe uses a whole chicken but I had an abundance of boneless, skinless breasts so I made some modifications. My version follows, but first I want to reassure you that the 25 cloves of garlic I used are not too much. Remember, the garlic actually roasts and becomes very mild, and the smell will make your kitchen a mecca for all those vampire people that seem to be lurking everywhere nowadays.

Also, I've added a couple things to this site. I've added a search button should you want to find an old post or recipe, and I've added another blog to my list. It is called Plates and Glasses, and it's author happens to be Chris, a 30-something New York City dweller. It is his take on food in the city and at home. Check it out. (He is also an awesome mixologist- maybe we can get some tasty cocktail recipes)

Slow Cooked Garlic Chicken
4-5 boneless, skinless chicken breasts
14 oz. chicken broth
Celery
2 Tablespoons olive oil
1 teaspoon thyme
salt and pepper to your liking
25 peeled cloves of garlic

Chop celery into 1/2" thick pieces, enough to cover the bottom of the crock pot. Add 10 cloves of the garlic and approximately half of the chicken broth. Place the chicken breasts on top of the celery. Mix together the remaining chicken broth, olive oil, thyme, salt, pepper and remaining garlic. Pour over the chicken breasts and cook 6-8 hours on low. Chicken will be fork tender and the garlic and broth will give it a wonderful flavor.