Sean Groth's Sweet Potato Gratin

- Ingredients are 6 yams, 1 head of good garlic, a healthy chunk of smoked gouda cheese and a swiss like jarlsberg or gruyere, 1 pint of heavy whipping cream.
- Process:  1) start with prep work by mincing a few cloves of garlic, grating your cheeses and peeling your yams.   2) smear butter on a glass casserole dish to coat all parts of the glass.  Then sprinkle the minced garlic on the bottem of the dish.  3) Using a mandolin or food processor, slice the yams at the cross section into silver dollar shape.  They should also be about the same thickness as a silver dollar. 4) Then place the yams in vertical rows along the length of the pan.  Just like solitare.   5) Once you've placed one row down pour a bit of cream and sprinkle both of the cheeses on top of the yams. 6) Repeat step 4 and 5 until you have about 4-5 layers thick.  You should have gone through the pint of cream on the last layer.  The last layer should also have cheese on top so it melts while it cooks.  7) Finish with salt and a nice course ground pepper.  Throw it in the oven for 50 minute uncovered at 375 degrees.  After 50 minutes, poke it with a knive all the way to the bottle and feel how soft it feels.  Cover it with aluminum foil and cook it for another 10 minutes or so until it feel soft all the way through when you poke her again! 8) Cut and serve...

 My notes:  It's pretty oily on top when it's done cooking, so you can soak up a little with paper towels if you like.  I made this for the family Christmas dinner and it was a HUGE HIT.  Very rich.  Wonderful.

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz) *I didn't measure this out.  Just eyeball it!
1 c frozen spinach, thawed & drained  *Didn't measure this either.  I just cooked up some fresh spinach!
2 tbsp vegetable oil
2 tbsp Cajun seasoning
1 tbsp breadcrumbs *I did a mix of regular and panko
Sea salt, to taste
Freshly ground black pepper, to taste

Cajun Seasoning Mix
3/4 tbsp paprika
3/4 tsp onion salt
3/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp cumin
1/4 tsp thyme
1/8 tsp oregano

Directions

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks.

Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving!

Enjoy!

*** This was a delicious dinner!  Super easy!

Corn and Cheese Chowder (thepioneerwoman.com)

Ingredients

• 4 Tablespoons 1/2 Stick Butter
• 1 whole Onion, Chopped
• 3 slices cooked Bacon, Cut Into Pieces
• 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
• 5 ears Corn, Kernels Sliced Off
• 1/4 cup All-purpose Flour
• 3 cups Chicken Stock Or Broth
• 2 cups Half-and-half
• 1 cup (heaping) Grated Monterey Jack
• 1 cup (heaping) Pepper Jack
• 1/3 cup Sliced Green Onions
• Bread Bowls

Directions

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

Ladle into bowls and serve immediately.

**Good with Fritos!

Beer Cheese Soup

INGREDIENTS

5 tablespoons butter

2 carrots, finely chopped

2 leeks, white and light green parts only, finely chopped

Salt and pepper

1/3 cup flour

3 cups milk

One 12-ounce bottle amber beer, such as Dos Equis

1-1/2 tablespoons Dijon mustard

10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)

Croutons, for garnish

Directions:

1.In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.

2. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.

3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

** This was pretty tasty. I used a TommyKnocker amber beer and you could defiantly taste it. Jack and I didn't care much for the croutons, so toasted bread would have been better.

Broccoli Cheese Soup

*Serves 4

1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

***Made this tonight and it was amazing! Super easy and much better than any restaurant! Not to sure about this serving 4. I had enough left over for one more serving.