The Ultimate Vampire Resource and Directory

* 1 Box of Frozen Chopped Spinach

* 3-4 Artichoke Hearts, chopped

* 1 cup of Shredded Mozzarella

* Shredded Parmesan

* 1 lb Cooked Shrimp, peeled, deveined

* salt, pepper and garlic powder to taste

* Loaf of French Bread, split, buttered and seasoned with garlic (sometimes you can find this prepared in the bakery/deli at the grocery store)



Preheat oven to about 400 degrees. This could vary, if using prepared garlic bread then you may want to follow the directions on the bag. No need to over think this, it's basically toast!



Thaw frozen spinach by running cold water over in in a colander. Break it up with your hands while it thaws. Squeeze the water out of the spinach and put in a large mixing bowl. Add artichoke, half of each of the cheeses, shrimp and seasonings. Stir ingredients together.



Open up the bread onto a cookie sheet or heavy foil. Top with spinach mixture. Top with the remaining cheeses. Bake till the cheese starts to get toasty around the edges.

# 1 whole chicken -- (3 1/2 to 4-pound)

# 1 1/2 tablespoons salt

# 2 teaspoons fresh ground black pepper

# 1 tablespoon minced garlic

# 1 tablespoon fresh thyme leaves -- chopped

# 1/2 tablespoon fresh sage -- leaves; chopped

# 2 tablespoons fresh parsley -- chopped, reserve the parsley stems; see directions

# 1/2 cup olive oil

# 1 large lemon -- quartered

# 2 each bay leaves



For the Baby Root Vegetables:



# 1/4 pound turnips -- Baby Turnips; peeled and stem ends trimmed

# 1/4 pound carrots -- Baby Red Carrots; peeled and stem ends trimmed

# 1/4 pound baby carrots -- peeled and stem ends trimmed

# 1/4 pound beets -- Baby Golden Beets; peeled and stem ends trimmed

# 1/4 pound beets -- Baby Red Beets; peeled and stem ends trimmed

# 1/4 pound fingerling potatoes -- halved

# 1 1/2 teaspoons salt

# 1/2 teaspoon fresh ground black pepper

# 1/4 cup olive oil



Preheat the oven to 475 degrees F.



Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven.



Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.



For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.



p.s. Roasted chicken is an easy meal that can be dressed up many ways. This recipe is courtesy Emeril Lagasse via The Food Network. An easy alternative is just an olive oil/butter and poultry seasoning rub and a box of stuffing! Also, it's just as easy to roast 2 birds if you have a big family or just want leftovers for sandwiches or salads.

* 1 stalk celery, sliced

* 3 carrots, sliced

* 1 onion, chopped

* 3 potatoes, peeled and cubed

* salt and pepper to taste

* 1 cup water

* 1 package dry onion soup mix

* 4 lbs chuck roast



Season the chuck roast with salt and pepper. In a large, hot skillet, brown each side of the roast to seal in the juices and flavor. This also gives it a nice color. Then set the chuck roast in your crockpot. Add the celery, onion, potatoes, carrots, and soup mix dissolved in the water. Put the lid on the crockpot, and heat on low for 8 to 10 hours.

Serve with hot biscuits.