Hot Chicken and Chips Retro

Ingredients

  • 4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
  • 1/4 cup chopped green onions 1/4 cup chopped red bell pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 (8-ounce) can sliced water chestnuts, drained and chopped
  • 1/2 cup low-fat mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 3/4 cup (3 ounces) shredded Swiss cheese
  • 3/4 cup crushed baked potato chips (about 2 ounces)
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Confetti Lentils

Ingredients

  • 2 tablespoons olive oil
  • 2 medium carrots, peeled, shredded on a box grater
  • 1 medium celery root, peeled, shredded on a box grater
  • 1 medium onion, shredded on a box grater
  • 2 teaspoons kosher salt, plus more
  • 1¼ cups French green lentils

Directions

  1. Heat oil in a large heavy pot over medium. Add carrots, celery root, onion, and 2 tsp. salt.
  2. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
  3. Stir in lentils. Pour in 3¾ cups boiling water and bring to a boil once more. Reduce heat to low and simmer, stirring occasionally, until lentils are tender but retain their shape, 20-30 minutes.
  4. Season with more salt, if desired. (Do not drain excess liquid; lentils remain tender better if stored in their cooking liquid.) To serve, use a slotted spoon or mesh strainer.

Chocolate Blackout Cookies

Ingredients

Sprinkles:
  • 1 large egg white
  • 1 3/4 cups powdered sugar
Cookies:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 4 tablespoons unsalted butter
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup unsweetened cocoa powder, preferably Dutch process
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon baking soda
  • 3 large eggs, room temperature
  • 1 1/4 cups (packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
Icing and assembly:
  • 3 ounces semisweet chocolate, coarsely chopped
  • 1/4 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon kosher salt
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, room temperature, cut into pieces