Corned Beef Grilled Cheese

• 1 1/2 tbsp unsalted butter, plus more if needed
  
• 1 small onion, thinly sliced
• 1 tbsp sugar
• Kosher salt and freshly ground pepper
• 3/4 c dark beer (preferably porter)
• 2 oz deli-sliced corned beef, cut into strips
• 2 tsp Worcestershire sauce
• 1 tbsp whole-grain mustard
• 1 1/2 c grated Jarlsberg cheese
• 4 slices marble rye bread

Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.

Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese and 2 bread slices.

Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.

Stout Mac and Cheese

• 7 oz uncooked rotini pasta
• 2 tsp canola oil
• 4 oz hot turkey Italian sausage
• 3/4 c diced onion
• 2 1/2 tbsp all-purpose flour
• 1/2 tsp freshly ground black pepper
• 1/8 tsp kosher salt
• 1 c Guinness Stout beer
• 1/3 c whole milk
• 2.5 oz sharp cheddar cheese, shredded
• 2 oz Velveeta cheese, shredded
• Cooking spray 

Preheat oven to 450°.

Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, heat a large saucepan over medium-high heat. Add oil; swirl to coat. Remove casing from sausage. Add sausage and onion to pan; cook 6 minutes, stirring to crumble sausage. Add flour, pepper, and salt; cook 1 minute, stirring frequently. Stir in beer; bring to a boil. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add milk and cheeses, stirring until smooth. Stir in pasta. Divide mixture evenly among 4 ceramic gratin dishes coated with cooking spray. Bake at 450° for 10 minutes or until lightly browned.

Buffalo Chicken Salad

• 1 1/4 c all-purpose flour
• 1/2 c 2% reduced-fat milk
• 1 lb egg, lightly beaten
• 1 lb skinless, boneless chicken breasts, cut into 12 strips
• 3/8 tsp kosher salt
• 2 tbsp canola oil
• 1/4 c hot sauce
• 5 tsp butter, melted
• 6 c torn romaine lettuce
• 3/4 c matchstick-cut carrot
• 1/2 c thinly diagonally sliced celery
• 3 tbsp low-fat buttermilk
• 2 tbsp canola mayonnaise
• 1/2 oz blue cheese, crumbled

 Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well. Sprinkle chicken evenly with salt. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Dredge chicken in flour; dip in egg mixture. Dredge in flour again, shaking off excess. Add chicken to pan; sauté 3 minutes on each side or until done. Remove chicken from pan using a slotted spoon; drain on paper towels. Combine hot sauce and butter in a medium bowl, stirring with a whisk. Add chicken to hot sauce mixture, tossing to coat evenly. Cut chicken into slices.

Combine lettuce, carrot, and celery in a large bowl. Combine buttermilk and remaining ingredients, stirring well. Arrange about 1 1/2 cups salad on each of 4 plates; divide chicken strips among salads. Drizzle dressing evenly over salads.

Squash & Pierogi Stew

• 2 tsp extra-virgin olive oil
• 8 oz Italian turkey sausage, casings removed
• 1 tbsp tomato paste
• 1 lb cremini mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 c chicken broth
• 3 c shredded cabbage
• 1 small butternut squash, peeled, cubed
• 1 - 13-ox package cheddar and potato pierogies
• Kosher salt
• 1/3 c sour cream
• Freshly ground pepper

Heat the olive oil in a large pot over medium heat; add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the tomato paste and cook, stirring, 30 seconds. Add the mushrooms and stir well to coat. Increase the heat to medium high, cover and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add the flour and cook, stirring, 1 minute, then stir in the chicken broth and 2 cups water, scraping up any browned bits from the bottom of the pot.

Add the coleslaw mix to the pot, cover and bring to a simmer. Reduce the heat to medium and cook until the cabbage is wilted, about 3 minutes. Add the squash and pierogies and simmer, uncovered, until the pierogies are cooked through, 5 to 7 minutes. Season with salt. Divide among bowls and top with the sour cream, and pepper to taste.

Portobello & Red Pepper Sauce Sandwich

• 4 lg portobello mushroom caps
• 2 tbsp extra-virgin olive oil, divided
• 2 garlic cloves, minced and divided
• 2 thick slices red onion
• 1/4 tsp kosher salt, divided
• 8 slices ciabatta bread
• 1/2 c bottled roasted red bell peppers, rinsed and drained
• 1 tbsp dry-roasted almonds, coarsely chopped
• 1 tsp red wine vinegar
• 2 oz goat cheese, crumbled (about 1/2 cup)
• 1 c fresh spinach
• 12 basil leaves

Preheat broiler to high.

Heat a grill pan over medium-high heat. Remove gills from mushrooms using a spoon; discard gills. Combine 1 1/2 tablespoons oil and half of garlic; brush over mushrooms and onion slices. Place mushrooms and onion slices in pan, and cook for 5 minutes on each side or until tender. Remove from heat. Sprinkle mushrooms with 1/8 teaspoon salt. Separate onion slices into rings.

Place bread slices on a baking sheet, and broil for 1 minute on each side or until toasted.

Place remaining 1 1/2 teaspoons oil, remaining garlic, remaining 1/8 teaspoon salt, bell peppers, almonds, and vinegar in a food processor, and process until smooth. Spread red pepper sauce evenly over 1 side of each bread slice; top 4 bread slices evenly with cheese, 1 mushroom, onion rings, spinach, and basil. Top with remaining 4 bread slices, sauce side down.