Just feel like blogging...

I am so excited to say a new chapter in my life is opening. I am getting married on november 12th and couldn't be more excited. Also I am happy for the holidays...It will be so much more meaningful to have our first holiday season as a married couple...and since zach is 13 months he will be so much more into all the holidays as well. I am just so happy! My anxiety hasn't been as bad lately...which is always a good thing...hoping things will just keep getting better and better for me. Trying to stay positive and thank god for all the things and people he has blessed me with :)

35 cloves of garlic

So I love Rachael Ray. I read her magazines religiously and her cookbooks. Recently stumbled upon one that caught my attention. It was just a regular chicken recipe, at least I thought it was til I noticed it called for 35 cloves of unpeeled garlic!!!! So I decided to give it a try and write down the recipe here for everyone else to try as well.

What you'll need:
 1 whole chicken
 1 lemon
 35 cloves of garlic(about 2 garlic bunches)
  1 sprig fresh rosemary
 crusty french bread

Preheat oven to 325. In large dutch oven, heat 1 tablespoon extra virgin olive oil over medium heat.Add the chicken,breast side down, and cook until golden brown,about 5 minutes. Turn, then squeeze 2 halved lemons over the bird before stuffing into the cavity;drizzle 1 tablespoon olive oil over the top and season with salt and pepper.Cover and roast for 30 minutes.Scatter 35 unpeeled garlic cloves and chopped rosemary around the chicken, cover and roast for 30 more minutes. Uncover pot, increase the oven temp to 375 and roast until the juices run clear when the chicken is poked with a knife,about 25 minutes.Transfer the chicken to a platter;using a slotted spoon,transfer the garlic to platter as well.Dip slices of crusty bread into the pan juices and toast  until crisp.Serve with chicken and roasted garlic.

My end result! It was sooooo good!!