Hi there!

It was such great fun cooking for everyone at Hunter Appliance in Littleton the other night. I loved meeting you all and that you ignored the rain and came out to see a great showroom full of amazing kitchen appliances (wow, Thermador!) and to witness a miracle: me making three concoctions without burning the place down.

I’m posting the recipes below. Any questions, comments or general gossip you’d like to share, feel free to shoot me an email at lfalcone@wror.com

Low Fat Buffalo Chicken Dip

Ingredients

1 can of chicken

1/2 cup Frank’s Hot Sauce

1/2 package fat free cream cheese

1 package of low fat cream cheese

1 cup fat free blue cheese dressing

2 cups of shredded cheddar cheese

Directions

Mix all ingredients in a bowl, pour into a casserole dish and cook for 20 minutes about 375 degrees. Serve with tortilla chips or carrots and celery.

Ina Garten’s White Chocolate Chunk Cookies (but I make them double chocolate.)

This is from her book “Parties”, which is a great cookbook and I use it constantly.

Ingredients

1/2 pound unsalted butter at room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 extra-large eggs at room temperature

2/3 cup good unsweetened cocoa

2 cups flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 pounds semi sweet chocolate, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. 

Orzo, Feta and Olive Salad

Ingredients

One package of orzo pasta

1 pint of grape tomatoes, diced

1 cup of black olives, pitted

1 cucumber, peeled and diced

1 1/2 cups feta cheese

1 cup of Greek salad dressing

Directions 

Boil the orzo according to package directions. Strain and rinse thoroughly with cold water so the orzo is cool.

Add all the ingredients. Stir. Refrigerate for one hour before serving, but can be made a day in advance.