Sweet Potato-Chipotle Gratin

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3 medium sweet potatoes, thinly sliced

2 cups half-and-half

1/2 to 1 chipotle pepper (depending on the amount of heat you desire) with some of it's juice (from a can of chipotles in adobo sauce)

salt and pepper

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Preheat oven to 350. In a blender, puree half-and-half and chipotle pepper with it's juice. In an 8x8 casserole dish, arrange one-fourth of the potatoes, season with salt and pepper. Pour one-fourth of the half-and-half and chipotle mixture over all. Repeat to make four layers. Bake for about an hour, until the liquid is absorbed and the potatoes are browned. Makes 4-5 servings.

Quick (& cheating) Jalapeno Chicken

I say it's cheating because I just bought an already cooked rotisserie chicken rather than cooking the chicken myself.
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1 (10 oz) jar jalapeno jelly
3 tbsps pineapple juice

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Combine jelly and juice in a small saucepan. Cooke over low heat, stirring occasionally, until melted and thoroughly heated. Pour over plated chicken or serve on the side.