Chicken Artichoke Casserole and Roasted Fresh Carrots

This casserole tastes similar to artichoke dip and is rich and comforting on a chilly fall night. The carrots are so delicious. Grandpa Pat gave me a bunch from his garden so I used those. 

Chicken Artichoke Casserole

Serves: 6

Ingredients

2 cups uncooked bow tie pasta

2 cups cubed cooked chicken(I was short on time so I used 2 cans of canned chicken)

1 can water-packed artichoke hearts, rinsed, drained and chopped

1 can condensed cream of chicken soup, undiluted

1 cup shredded Parmesan cheese

1 cup mayonnaise

1/3 cup 2% milk

1 garlic clove, minced

1/2 tsp onion powder

1/2 tsp pepper

1 cup onion and garlic(I used garlic and butter) salad croutons, coarsely crushed

Directions

Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken , artichokes , soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.

Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, 25-30 minutes or until heated through. 

Roasted Fresh Carrots

Ingredients

3 Tbsp EVOO

8-10 large carrots, peeled and cut in slices

Kosher salt

Dill or Parsley

Directions

Preheat oven to 400 degrees

Put carrots in a ziploc bag and drizzle with EVOO

Shake the bag to coat the carrots

Place carrots in a single layer on a baking sheet

Sprinkle with salt to your liking

Place in preheated oven for 25-30 minutes

Remove from oven and sprinkle with either dill or parsley(I used dill)

Individual Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce

I made these for Corey's luncheon. They are fun cuz they're pretty and different! They are named after Anna Pavlova, a russian ballerina. Primarily eaten in Australia and New Zealand. Enjoy!

Ingredients

1 1/2 cups granulated sugar

2 tsp cornstarch

6 large egg whites

1/4 + 1/8 tsp cream of tartar

1 pinch salt

1 tsp vanilla extract

Fresh mint, for garnish(optional)

Raspberry Sauce

3 Tbsp sugar

2 1/4 tsp cornstarch

18 oz fresh raspberries (frozen would work too)

1/3 cup water

Cream Cheese Whipped Cream

8 oz cream cheese

1 1/2 cups heavy cream

1 Tbsp granulated sugar

1/2 tsp vanilla extract

Directions

Preheat oven to 250 degrees. In a mixing bowl, whisk together sugar and cornstarch. In the bowl of an electric stand mixer fitted with the whisk attachment, whip egg whites with cream of tartar and salt on medium speed until soft peaks form, about 3 minutes. Increase speed to medium high and slowly add in sugar mixture, then increase speed to high and whip until stiff glossy peaks form, about 5 minutes, adding in vanilla during last minute of mixing.

Spoon and dollop meringue into 3 to 4 inch circles onto parchment paper lined baking sheets then use the back of the spoon to create slight dips in their centers. Bake in preheated oven 60 minutes, then leave in oven with door closed, turn off oven and allow to rest in oven 45 minutes. Remove from oven and allow to cool completely.

To assemble, top meringues with cream cheese whipped cream then raspberry sauce and garnish with mint. Assemble just before serving.

For the raspberry sauce:

In a medium saucepan, whisk together sugar and cornstarch. Stir in 1/3 cup water. Add half of the raspberries, then cook mixture over medium heat, whisking constantly until mixture has thickened. Remove from heat and cool completely. Stir in remaining raspberries. Store in refrigerator in an airtight container.

For the cream cheese whipped cream:

In a mixing bowl whip heavy cream until soft peaks form then add sugar and vanilla and whip until nearly stiff peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream mixture and whip until stiff peaks form. Store in refrigerator.

From cooking classy

Roasted Cauliflower White Cheddar Soup

This soup was really delicious and a perfect fall meal. I served it with Pillsbury French Bread in the can. Yum!

Ingredients

1 large head cauliflower(2-2 1/2 lbs.), cored and chopped into small, bite size pieces

1 1/2 Tbsp. EVOO

Salt and freshly ground black pepper

3 Tbsp. butter

1 cup finely chopped yellow onion

3 Tbsp. all-purpose flour

1 clove garlic, minced

3 cups milk

2 cups low-sodium chicken broth

1/2 cup heavy cream

1 Tbsp. chopped fresh parsley, plus more for garnish

1 tsp chopped fresh thyme(or a slightly heaping 1/4 tsp dried)

1 bay leaf

1/4 tsp granulated sugar

4 oz shredded sharp white cheddar cheese, shredded(1 cup), plus more for serving if desired

1 oz finely grated parmesan cheese (slightly packed 1/4 cup)

Directions

Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven 20 minutes, or until golden. Remove from oven and set aside.

In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4-5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in milk, followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer). Bring to a boil, stirring frequently and allow to cook until thickened slightly. Puree 3 cups of the soup in a blender(being careful as your working with hot liquids) and return to soup in pot. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar, parsley and serve with fresh bread or croutons if desired.

From cooking classy