Molly's Oreo Truffles

Ingredients:
1 package Oreos (do not use double stuffed, it won't work)
1 8oz. package cream cheese, softened
Chocolate chips or Almond bark for dipping (I used Almond Bark and I think it works better, since it was thinner and didn't seem like it would burn)

1. Crush Oreos into crumbs
2. Combine Oreos and cream cheese in a bowl
3. Form cookie mix into balls, place in a bowl or tupperware and refrigerate or put in the freezer for about an hour
4. Melt chocolate, dip cookie balls into chocolate, set on waxed paper to dry.

I'm not sure how much this makes - maybe 20-24 truffles, depending on how big you make them. If you decide to use Almond Bark, I think it took me almost a whole tray of it.

Ginger Pork Rolls

• 3  Tbsp.  reduced-sodium soy sauce
• 2  tsp.  ground ginger
• 2/3  cup  golden raisins
• 1/2  cup  coarsely chopped red onion
• 1  lb.  pork loin, thinly sliced
• 8    mini hamburger buns or dinner rolls, split
• 1  small  cucumber, thinly sliced

Directions

1. In a large skillet combine 1 cup water, the soy sauce, ginger, raisins and red onion. Cover and bring to a simmer over medium-high heat; simmer 5 to 6 minutes or until raisins are plump and onions are tender. Remove raisins and onions with a slotted spoon. Transfer raisin mixture to small bowl; stir in 1/4 tsp. black pepper. Set aside.
2. Add sliced pork to cooking liquid in pan. Simmer, uncovered, for 7 to 8 minutes or until pork is cooked through (just a trace of pink remains) turning once. Remove with a slotted spoon.
3. Serve pork in buns with cucumber slices and raisin mixture. Makes 4 servings.

Slow-Cooker Brisket Sandwiches

• 2 tablespoons vegetable oil
• 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
• Kosher salt and freshly ground pepper
• 4 cloves garlic, smashed and peeled
• 1 12-ounce bottle stout beer
• 4 stalks celery, cut into large pieces
• 2/3 cup packed dark brown sugar
• 1/2 cup tomato paste
• 1/2 cup red wine vinegar
• 1/3 cup dijon mustard
• 1/3 cup soy sauce
• 2 bay leaves
• 1 teaspoon paprika
• 2 brioche or other rolls, split open and toasted
• Coleslaw, for serving

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.

Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

Horseradish Potato Gratin

• unsalted butter for the baking dish, at room temperature
• 3 cups heavy cream
• 1/4 cup prepared horseradish
• 1/4 teaspoon ground nutmeg
• kosher salt and black pepper
• 3 pounds russet potatoes (about 6), peeled and thinly sliced

Directions

1. Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Add the potatoes and toss to coat.
2. Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.

Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce

• 3/4 pound green beans, trimmed
• 1 pint grape tomatoes, halved
• 1 tablespoon olive oil, plus more for grill grates
• Kosher salt and freshly ground pepper
• 2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
• Chimichurri sauce, recipe follows

Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.

Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.

Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.

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Nutritional analysis per serving of steak and tomatoes
Calories 451; Total Fat 29g (Sat Fat 11g, Mono Fat 13.4g, Poly Fat 1.54) ; Protein 37g; Carb 9g; Fiber 4g; Cholesterol 94mg; Sodium 217mg

Chimichurri Sauce:

• 1/2 small garlic clove
• 1 tablespoon red-wine vinegar
• 1/4 cup fresh herbs, such as parsley, mint and cilantro
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon water
• Kosher salt and freshly ground black pepper

Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

Chicken with Cacciatore Sauce

• 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
• Kosher salt and freshly ground pepper
• 3 slices bacon, chopped
• 1/4 medium onion
• 4 ounces cremini mushrooms (about 2 cups)
• 1 teaspoon fresh rosemary leaves
• 1 tablespoon extra-virgin olive oil
• 1 28-ounce can whole San Marzano tomatoes
• 1/4 cup dry red wine
• 1/3 cup pitted nioise or kalamata olives, plus 1 tablespoon brine from the jar

Directions

Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes.

Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes.

Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce.

Summer Potato Salad

• 6 baking potatoes
• 6 eggs
• salt, to taste
• 1 C. mayonnaise
• 1/4 C. vinegar
• 2 Tbs. sugar
• green onions, to taste

Directions

Wash 6 potatoes with skins on and cut in half. Put water and a little salt in a pot. Add potato halves with skins on and bring to a boil. Cook until potatoes are tender. Remove from water, while potatoes are still warm. Remove skins and cut into small pieces and add to large bowl.

Put 6 eggs in a pan. Cover with cold water. Cook to slow boil and boil for 10 minutes. Turn the heat down and continue cooking another 5 minutes until result is hard boiled eggs. Pour off water and add cold water to the eggs in the pan. Let set a minute and repeat with cold water. Let them set until they have cooled down. Empty the water and shake the eggs in the pan to help crack them. You can take your hand and crack each egg around the sides and ends. Start peeling the eggs. Rinse each egg to make sure there isn't any shell left on the egg. Once the eggs are cracked and peeled, cut eggs into small pieces and add to potatoes in large bowl.

Mix mayonnaise, vinegar, salt and sugar together and add to the potato and egg mixture. Add salt to taste and green onions to taste and for color. Chill in refrigerator for flavors to merge. The secret to this recipe is you use as many potatoes as you do eggs. (Example 8 potatoes/8 eggs, 12 potatoes/ 12 eggs) Then, just increase the mayonnaise mixture to desired creaminess. If you would like the potato salad creamier, make a smaller mayonnaise, vinegar, and sugar mixture to add until desired creaminess.