I want to let you in on some words of wisdom that I found out earlier this week. This way, you don’t make the same mistake I did in your future. Here’s the thing, don’t take NyQuil unless you plan on getting 8 hours of sleep, otherwise you will wake up feeling like you are living on a cloud.
I wish I was joking.
I took it Tuesday night to combat this ridiculous cold I’ve had all week and really I was hopeful that I would wake up Wednesday for work and feel great so I could get back to the gym. I haven’t been able to go really for two weeks and I won’t be able to next week, thanks spring break. But anyway, I figured it would get rid of this cold once and for all. Nope.
Most nights during the week, I only really get 6 hours of sleep at best. It’s rough, but I’ve pretty much gotten used to it. Well sort of gotten used to it. Do you know how hard it is to go to bed before midnight? I feel like a grandma.
Tuesday was just like any other night, I managed only about 6 hours and hated myself on Wednesday.
I woke up feeling so loopy that I could barely concentrate or focus on anything. To top it all off, the NyQuil actually made me feel worse. That was exactly what I wanted. It just goes to show that you should never preemptively treat colds or take NyQuil unless you will get 8 hours of sleep.
Anyway, I made you this grilled cheese because hello, I’ve been obsessed with grilled cheeses lately and I still have quite a bit of leftover corned beef. It’s one of those dishes that is really flavorful and you would never expect it. Throw it on some nice hearty pumpernickel bread, I promise you won’t miss the gross white bread.
Corned Beef Grilled Cheese
Conceptualized by Closet Cooking
Yield: 2 sandwiches
Prep Time: 5 minutes
Cook Time: 30 minutes
1 tablespoon oil
1 medium onion, sliced
1 cup Guinness
1 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon butter, at room temperature
4 slices pumpernickel, lightly toasted
1 cup cheddar cheese, shredded
4 ounces cooked corned beef, shredded and warm
Heat oil in a pan over medium heat. Add the chopped onions and cook until tender, roughly 5 minutes. Pour in 1/4 cup Guinness and cook until the liquid has pretty much evaporated. Repeat three times for the full cup. Remove from the heat and mix in the Worcestershire sauce and mustard.
Heat a smaller pan over medium heat. Butter the outside of each slice of bread. Sprinkle one piece with cheese and cover with the cooked onions. Layer on two ounces of the corned beef and cover with more onions and cheese. Lat the other slice of bread on top and place in the pan. Grill until the bread is toasty and golden brown and the cheese has melted, roughly 2 to 4 minutes per side. Remove from the pan and enjoy!
What really is pumpernickel bread though?