Hello there! I couldn’t get my fingers onto the keyboard for the past couple of days due to an excruciating upper back pain, probably from too much blogging ; ) Thanks to an amazing friend galloping on a white horse with RUB A535 in hand, it saved the day!
The rub worked miraculously like an invisible hand producing much needed warmth and heat to the painful area. Did you notice anything “special” about the rub? Tell me about it in the comments below!
Now that the pain is manageable, I thought I better catch up and unveil my letter “L” or day 12 of the A-Z Blogging Challenge – Lustful Bacon Bites, before the medication in the rub wears off ; ) Come on hither, let’s get to it!
Lustful Bacon Bites
I have yet to meet someone that eats meat but doesn’t enjoy the taste of smokey, savoury, flavourful bacon, either in their crunchy or chewy form. Now imagine a phyllo cup appetizer filled with bacon, veggies and cheese…
All you need are as follows: (makes 12)
8 slices bacon finely chopped
1 tomato finely chopped
½ red onion finely chopped
3 stalks of green onions finely chopped
1 ½ cup shredded cheddar cheese
⅛ cup sour cream
½ tsp granulated garlic
5 half sheets of phyllo pastry
Finely chop green onions, tomatoes and red onions:
Finely chop bacon:
Heat pan on medium low heat, add bacon. Cook until done.
Put the cooked bacon in a bowl or plate lined with paper towels to soak up the oil. After 10 minutes, move them to a bowl:
Add green onions, red onions:
Add shredded cheese:
And finally add sour cream and granulated garlic:
Heat oven to 375F. Unroll phyllo pastry, take 5 sheets and cut them in half. Quickly roll up and put away the other half that won’t be used. It is best to roll up all the leftover phyllo pastry and wrap them in parchment paper and then plastic. You need to work quickly with the rest that you’re using since they will dry out and become flaky very quickly.
Brush melted butter onto each layer of pastry, flip over to make a pile (on the right):
Once all 5 sheets are nicely buttered, cut them:
Into 12 pieces:
Butter the muffin tin and place each sheet of phyllo wrap onto the muffin cup, shaping and fanning each sheet out as you go.
Brush more butter onto the finished “cup”. Make sure butter is applied to ALL of the phyllo pastry. This makes the pastry turn a nice golden colour once baked.
Once the cups are assembled:
Fill them with stuffing. Bake them at 375F for 10 to 12 minutes:
Here you go, for you!
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‘Till next time,