Deb’s Onion Tart                                            9
 
Pillsbury refrig. unbaked pie crust             ½ t. nutmeg
¼ C butter                                                     ½ t. pepper   ¾ t. salt
1 Vidalia or sweet onion, thinly sliced        3 oz pkg of cream chse, softened & cubed
1 lg leek, 1/2d and thinly sliced                  ¾ C. shredded Monterey Jack cheese
2 shallots, thinly sliced                                 3 eggs, lightly beaten
1 t. sugar                                                        2/3 C whipping cream
 

1. Preheat oven to 375 degrees.
2. Heat butter in a skillet over med. heat: add onion, leek, shallots, sugar, nutmeg, pepper, & ¾ t. salt. Cook ~ 8 mins. Until tender but not browned, stir occasionally. Reduce heat, and stir in cream cheese until melted. Stir in Swiss and Monterey Jack cheese until combined.
3. Combine eggs and cream. Gradually stir in onion mixture ‘til combined. Ease piecrust into a 9” pie plate; pour onion mixt’ into crust. Fold edge of crust over filling, pleating as necessary. Bake, uncovered, about 40 minutes or ‘til crust and top are golden brown and knife inserted near center comes out clean.
4. Serve warm.
   

Les’ Crockpot Cilantro Lime Chicken
yummy on burritos and tacos     9
 
16 oz jar salsa (Trader Joe’s)                                  3 T chopped fresh cilantro
1  pkg dry taco seasoning mix                                 3 lbs. skinless, boneless chicken
1 lime juice                                                                14 oz. can chopped
 

1. Place the taco seasoning, salsa, lime juice, tomatoes, cilantro into a crock pot, stir to combine. Add the chicken breasts and stir to cover. Cook on high for 4 hrs. or low for 6-8 hrs. Shred the chicken and mix.