Turkey Cranberry Monte Cristo

*Taken from www.pauladeen.com* 

Servings: 4
Prep Time: 10 min
Cook Time: 8 min
Difficulty: Easy

Ingredients

8 slices bread (potato bread, challah, or any other soft bread)
1 cup fontina cheese, grated
8 slices cooked turkey breast
1/2 cup whole cranberry sauce
1 cup baby arugula leaves
3 eggs
1/3 cup milk
pinch nutmeg
2 tablespoons butter

Directions

Lay the 4 slices of the bread out on a cutting board.
On each slice, place 2 tablespoons of the fontina, followed by 2 slices of the turkey, and 2 tablespoons of the cranberry sauce.
Equally divide the arugula leaves and place on next layer.
Top with the remaining fontina and remaining bread slices.
Press down firmly on sandwiches to seal in the filling.
In a medium bowl, beat the eggs, milk, and nutmeg.
In a large skillet over medium heat, add the butter.
Dip each sandwich into the egg mixture coating both sides.
When butter is melted in skillet, add the sandwiches and cook until golden brown.
Flip sandwich and repeat with other side, adding more butter if necessary.
Remove from pan, drain on paper towels, and let sit for a few minutes.
Cut in halves and serve. 

Beer in the Rear Chicken and BBQ Sauce

*Taken from http://www.pauladeen.com*

Servings: 4 to 5 servings
Prep Time: 20 min
Cook Time: 1 hour 30 min
Difficulty: Moderate

Ingredients Add to grocery list

1   (12-ounce) can light beer
2 - 3   tablespoons dry rub, recipe follows
5 lb whole chicken, rinsed and patted dry
barbecue sauce, recipe follows
Dry Rub:
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons brown sugar
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Cayenne pepper, pinch


Barbeque Sauce:
3/4 cup finely chopped onion
2 teaspoons minced garlic
2 tablespoons vegetable oil
Salt and freshly ground black pepper
2 tablespoons brown sugar
1 teaspoon cayenne pepper
1/2 cup ketchup
2 tablespoons prepared yellow mustard
1/2 cup apple cider vinegar
2 tablespoons lemon juice
1/4 cup water
Dash Worcestershire sauce

Directions

Preheat oven to 400 degrees F. 
Set up your indoor/oven beer can chicken roaster according to manufacturer’s instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes. 
Lower the oven to 325 degrees F and roast for 90 minutes basting with the chicken drippings and Barbecue Sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken.  Serve with more Barbecue Sauce on the side.
Dry Rub:
Combine all ingredients together. Store in an airtight container. 
Barbeque Sauce:
In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer 10 minutes. 

Sweet Potato + Jalapeño Mash

*Recipe found at www.simplyscratch.com* 

Baked sweet potatoes are blended with butter, cream, smoky, charred jalapeños and a touch of maple syrup.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients:

4 medium Sweet Potatoes, scrubbed
1 large Jalapeño Pepper
3 tablespoons (salted) Butter
1 tablespoon Pure Maple Syrup
1/2 cup Heavy Cream
1/2 teaspoon Kosher Salt

Directions:

Preheat your oven to 375 degrees, and bake the sweet potatoes until they can be easily pierced by a knife. Let them cool slightly so they're safe to handle and peel the skins off and discard.
While the sweet potatoes bake. Char the jalapeño on the grill or open flame of a gas stove until blistered and charred. Pop the pepper into a bowl and cover tightly with plastic wrap for 10 or so minutes. Peel the skin off of the jalapeño, remove the ribs and seeds and dice small.
In a large bowl add in the peeled sweet potatoes and mash. Add in the three tablespoons of butter, 1 tablespoon of maple syrup and the 1/2 teaspoon of kosher salt. Mash until desired texture is achieved. Add in the cream and using a rubber spatula, slowly blend until incorporated. Add in the diced jalapeño, stir.
Add to a saucepan to heat until piping hot and serve.