*** Alpine Mac and Cheese with Kielbasa & Dijon Mustard

• 1 1/2 cups fresh, seeded rye bread crumbs
• 2 Tbsp minced fresh parsley
• 2 Tbsp unsalted butter, melted
• Salt
• Pepper
• 8 oz dry cavatappi or elbow pasta
• 8 oz kielbasa, sliced into 1/4-inch-thick rounds
• 1 Tbsp olive oil
• 2 Tbsp unsalted butter
• 2 Tbsp minced shallots
• 1 Tbsp caraway seeds
• 2 Tbsp all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1 cup shredded smoked Gouda
• 1 cup shredded Appenzeller or Gruyere cheese
• 3 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce

Preheat oven to 400 degrees. Coat a 2-qt. ovenproof baking dish with nonstick spray; set aside.
For the topping, combine crumbs, parsley, and melted butter in a bowl. Season mixture with salt and pepper.
For the casserole, cook pasta in a pot of boiling salted water until al dente; drain and set aside.
Brown kielbasa in oil in a large skillet over medium-high heat, about 5 minutes; transfer to a paper-towl-lined plate.
Melt 2 Tbsp butter in same pot over medium heat. Add shallots and caraway seeds; cook until seeds are toasted, 3 minutes.
Whisk in flour, coating shallots; cook 1 minute. Whisk in milk and cook, whisking often, until slightly thickened, 5-8 minutes. Reduce heat to low. Add cheeses by the handful, whisking until melted before adding the next handful (DO NOT LET BOIL).
Stir in Dijon and Worcestershire, then stir in pasta and kielbasa; transfer to prepared baking dish. Sprinkle topping over casserole and bake until sauce is bubbly and crumbs brown, 20-25 minutes. Let casserole rest about 5 minutes before serving.
Makes 8 servings, 12 WW PointsPlus per serving.

*** Chicken Yakitori

Makes 12 skewers

Sauce:

Bones from 1 chicken, coarsely chopped (skin and meat ok)
2 cups mirin
2 cups soy sauce
1 cup sake
1 cup water
2 tbsp packed brown sugar

Broil bones 5 minutes each side until browned, using tongs to turn them over

Transfer bones to large stockpot. Add the mirin, soy sauce, sake, water, and brown sugar. Bring to a boil over high heat.

Decrease the heat to low and simmer, uncovered, until the liquid is reduced by half and becomes nice and glossy, at least 1 hour. Strain to remove the bones (and any optional ingredients)and discard. Let the liquid come to room temperature and use.

OPTIONAL INGREDIENTS:
3 to 5 cloves crushed garlic
1 bunch scallions
1-2 oz fresh ginger, thickly sliced
1-2 tsp black pepper



Skewers


4 boneless, skinless whole chicken legs, about 11/2 lbs
Salt
1/2 cup yakitori sauce

Cut the chicken with the grain into 1/2-inch-wide slices. Prepare the skewers by folding each slice in half and skewering, making sure that the folded sides are aligned, for aesthetic reasons. (Rotate the skewer while piercing to make it easier)

Each skewer will hold about 5 slices, covering about 4 inches of skewer.

When the skewers are ready, gently press down with the heel of a hand to compress the meat.

Lightly season all sides with salt, and grill.