Bacon Tomato and Basil Quiche

 I found that these juicy tomatoes, picked today, were perfect for a Bacon, Tomato, and Basil Quiche for Labor Day Weekend Cooking.  

And really, a store-bought tomato just doesn't compare with the taste of juicy, flavorful, garden-vine-ripened tomatoes.

Ingredients:

• 1 prepared pie crust
• 4 slices of bacon, cooked and crumbled
• 1/2 cup sweet onions, diced
• 2 large tomatoes, diced and drained on a paper towel-lined plate
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon Italian seasoning
• 1-1/2 cups cheese from a package of Italian cheeses
• 1-2 tablespoons snipped basil leaves 
• 1/3 cup grated Parmesan cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup half and half
• 1 tablespoon Dijon mustard
• Optional: 1 cup torn baby spinach leaves

Directions: 

• Make your own pie crust or use a purchased single pie crust,
• Cook bacon and set aside. Reserve 1 tablespoon of drippings and brown onions. Place onions on a paper towel to drain juices.
• Preheat oven to 425 degrees and place prepared pie crust in a pie pan, crimping the edges.

• Line pastry shell with 2 sheets of foil (blind baking), overlap the foil so edges will extend over the pie pan. 
• Bake for 7 minutes, remove foil, and bake 3 minutes more.
• Mix in a blender eggs, cream, half and half, and spices.
• Brush bottom crust with Dijon mustard.
• Sprinkle bacon, basil, chopped tomato pieces, cheeses, onions, and torn spinach leaves, if using, on the bottom of the pie crust.
• Tear foil strips and place around the outside edges of the pie pan to avoid over-browning.
• Use a measuring cup and slowly pour filling into the pie pan.
• Bake at 425 degrees for 15 minutes, reduce the temperature to 325 degrees, and bake 25 minutes more or until a knife inserted in the center comes out clean.
• Let stand 10 minutes before serving.
  

Book Review Brothers Brown

 BOOK REVIEW 

Author R. G. Stanford undertook a personal genealogical search looking for her extended family, which she had never known. Finding her paternal grandmother's birth certificate, December 27, 1894, was an unexpected discovery, sending her on a continued journey through Federal Census records, National Archives documents, newspaper articles, court records, and cemetery visits to learn more about her family and unravel some mysteries that evolved along the way. One of the author's biggest surprises was the discovery of her Choctaw heritage,  which she was not previously aware of. After 20 years of genealogical research, Stanford came to realize she was the keeper of a family story. And so Stanford's debut novel, "The Brothers Brown," a family saga, part one, evolved. Most of the main events are true, while some characters and events are entirely fictional. My interest was piqued, and I was hooked by the book's introduction. I took a deep dive and stepped back into 1890s Indian Territory.

Stanford brings her family's past to life with vivid descriptions of the landscape and the 1890s time period. She skillfully uses dialogue to develop characters with motivations, emotions, fears, and flaws that drive them to behave in ways relevant to the time period, through actions that are consistent with their personalities. There was no shortage of action in this historical fiction. I became so engrossed in the storyline that pages just flew by.

The story follows the Brown family and its four Brown brothers, beginning in Tennessee, then moving to Missouri, Texas, and finally ending in Indian Territory, now known as Oklahoma. The Brown Boys were raised in a tight-knit family with parents who were loving, civic-minded, and entrepreneurial in spirit. Family loyalty ran deep in their family. The two oldest brothers, Robert and Matt, were idolized by the younger brothers, Albert and Junor. From a young age, the mischievous brothers had romanticized aspirations of becoming outlaws. Robert, who was a smooth-talking charmer, taught Matt to live hard and win big. Matt and Robert both are drawn to a life of high stakes and deception, disregarding the consequences of their actions. Whiskey and cards became their downfall. Milla of Choctaw heritage added a new dimension to the storyline with her inner strength and family devotion. Redemption was a theme in the story, though not always attainable.  

At the end of the story, I found the door ajar, leading to part two. It was here I began to ponder what I hoped might come next. The novel is an excellent example of historical fiction, creating an immersive and believable portrayal of the past.

ALL ABOUT THE AUTHOR

Raised on the beaches of South Texas, R.G. Stanford has always been drawn to stories that transcend time. That passion was ignited in 1976 with the discovery of Anne Rice’s Interview with the Vampire, and deepened with The Feast of All Saints just a few years later. Though historical fiction wasn’t an immediate calling, a personal journey into genealogy changed everything.

With no close relatives nearby, R.G. Stanford turned to online resources in search of extended family. That search became a twenty-year journey through genealogy websites, Federal Census records, the National Archives, and old newspapers. Along the way, R.G. Stanford uncovered incredible stories about her family and the people who once lived in the Choctaw Nation, Indian Territory.

Compelled to record the truth of her family in the lore, sprinkled with imagination, R.G. Stanford is a history lover, a research buff, and a passionate genealogy enthusiast. She is also a mother, a grandmother, and a teller of stories, now living near Orlando.

A Taste of Fall

Wild Rice Salad with Apples and  Roasted Butternut Squash Cubes

Cook's Notes: A salad that captures fall flavors. I added grilled chicken for added protein, but you can omit the chicken for a vegetarian option. Butternut squash cubes are available in the produce department. The star of this salad is the maple cider vinaigrette.  The recipe serves four. 

 Maple-Cider Vinaigrette Ingredients:

• 3 tablespoons cider vinegar
• 1/4 cup pure maple syrup
• 1 teaspoon apple pie spice 
• 1/8 teaspoon dry mustard
• 2 minced garlic cloves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil or canola oil

Salad Ingredients:

• 1 small package fresh baby spinach or mixed greens
• 2 Gala or Honey Crisp apples, thinly sliced
• 1/2 small red onion, thinly sliced
• 3/4 cup dried cranberries or cherries
• 1 prepared package glazed pecans
• 1-1/2 cups roasted butternut squash cubes 
• Optional 1 (4-oz.) package crumbled goat cheese or Feta
• 2 cups of cooked wild rice blend 

Dressing Directions: Make the dressing early in the day in a blender. Taste test to balance ingredients. Store in a screw type jar and refrigerate. Reshake to use. 

Salad Directions:

Prepare the rice according to the manufacturer's instructions. Set aside. 

On a parchment-covered baking sheet, roast squash cubes sprinkled with cinnamon and drizzled with a little maple syrup. Bake until fork-tender. 

Assemble the salad with all the ingredients and drizzle with vinaigrette dressing.  

Zucchini Tomato and Mozzarella Tart

                               Homegrown is so much better than store-bought.

                                                       Roma Tomatoes

Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown

Zucchini, Tomato & Mozzarella Tart

Cook's notes: This versatile recipe works because it can be served as a brunch item or as an appetizer. Also, the tart makes good use of readily available summer produce. The twist in this recipe is using puff pastry for the crust rather than a traditional pie crust. Use a firm tomato, like a plum or a Roma, as it holds up better for baking. It can be served warm or at room temperature.
The recipe inspiration came from Pepperidge Farm Puff Pastry.
The tart tastes like a cross between a quiche and pizza; it's sure to be a crowd pleaser.
Ingredients:

• 1 package of Pepperidge Farm Puff Pastry Sheets, thawed
• 1-1/2 cups shredded mozzarella cheese
• 3/4 cup freshly grated Parmesan cheese
• 1/3 cup thinly sliced fresh basil leaves
• 1/3 cup finely chopped green onions
• 2 cups zucchini slices
• 2-3 Roma tomatoes, sliced
• 2 large eggs
• 1 cup half and half
• 1/4 teaspoon ground pepper
• 2 teaspoons dried Italian herbs

Directions:

• Preheat oven to 400 degrees.
• Unfold one pastry sheet onto a lightly floured surface (wax paper). Roll the pastry sheet to a 13-inch square, removing corners to form more of a circle. 
• Press pastry into the bottom and 2 inches up the sides of a 9-inch springform pan. Note: I found that one pastry sheet was not quite large enough to bring the sides up to two inches. You may need to press in some of the second pastry sheet to cover the sides of the pan.
  
• Layer mozzarella cheese, 1/2 cup Parmesan cheese, basil, and green onions over the bottom pastry. Sprinkle with 1 teaspoon Italian herbs.
• Pat dry tomato and zucchini slices on a paper towel before placing them in the tart.
• Alternate the zucchini and tomatoes in a concentric circle on top of the cheese.
• In a bowl, whisk together eggs, half and half, and pepper. Pour the egg mixture over the vegetables. Sprinkle 1/2 cup Parmesan cheese and 1 teaspoon Italian herbs over vegetables. Fold the sides down towards the filling.
  
  
  
• Bake 35-40 minutes or until set. Let the tart pan cool on a wire rack for 20 minutes, but first remove the sides of the spring form pan. Use a butter knife to loosen the inside edges.
  
  
  

A Toast to Summer

A toast to summer with fall on its way

VODKA SLUSHY
Cook's Notes: You'll love this recipe because it's super refreshing, delicious and

• It's made with only 5 ingredients.
• It’s made in about 5 minutes.
• It’s flexible with the variety of fruit that can be used (so it can be made with what’s on hand).
• The recipe can easily be adjusted for fewer (or more) servings.

Frozen raspberries were used, but use what fruits you enjoy best. Other delicious options are frozen strawberries, cherries, blueberries, pineapple or mango.
Just keep in mind that different varieties of fruit will have varying degrees of sweetness (which will impact the overall flavor of your frozen drink). The recipe is from girlheartfood.com and makes 4 drinks.
Ingredients:

• 1 pound frozen raspberries
• 1 cup cold orange juice
• 1 cup crushed ice
• ½ to ¾ cup cold water, or more for a looser or thinner consistency
• 6 ounces vodka
• ¼ cup simple syrup, or to taste
• Orange slices, garnish to taste (optional)

Directions:

• Combine all ingredients in a blender and blend until combined. Divide slushy between four glasses and garnish (if desired) with an orange slice. Serve and enjoy!

Note: For a thicker consistency, use ½ cup of cold water. Add more if you want things looser or thinner.

Limoncello Raspberry Prosecco Cooler or a Hackensack Summer Sipper

Amazingly refreshing, bubbly, and sweet, the perfect summer solstice cocktail that you can make in just 5 minutes! Recipe adapted from The Comfort of Cooking
Ingredients:

• 1 bottle of Prosecco or another sparkling wine, chilled
• 1 cup limoncello liqueur, chilled
• 1 cup frozen raspberries
• 6 sprigs fresh mint

Directions:

• In a large pitcher, whisk together prosecco and limoncello. Add ice cubes.
• Chill wine glasses.
• Serve the drink with frozen raspberries and garnish with mint, if desired.

Individual Charcuterie Cones 

Use scrapbooking paper to make cones. They can also be purchased online through Amazon.

Fruit Infused Water (non-alcoholic) 

Try infusing your water with some antioxidant-rich fruit! This is an easy way to boost your beverage with a hint of flavor without filling your glass with added calories or sugar. You’ll get all the hydrating benefits of water while supplying your body with a boost of polyphenols, fiber, and vitamins.

For the perfect balance of flavor, we recommend a ratio of 1 part fruit to 3 parts water. Fruits: Melons, berries, kiwi, and citrus fruits are all good options. Apples, pears, and peaches do not do well in terms of infusing water with flavor. And I love the taste of cucumbers (yes, cucumbers are technically a fruit!
You can use fresh or frozen fruit, and you can even mix in fresh summer herbs! For a hint of added sweetness, try swapping traditional ice cubes for the coconut water ice cubes mentioned above!

Here are some yummy flavor combos to try:
Mint + Lemon + Raspberries
Ginger + Lemon + Lime
Cucumber + Lemon + Basil + Strawberries
Blueberries + Blackberries + Basil
Raspberries + Pineapple + Mint
Watermelon + Cucumber + Mint

Peach Blueberry Muffins

PEACH SEASON IS STILL ON

How about a Peach Blueberry Muffin to start your day? The perfect sweet treat with your favorite cup of coffee or tea.

Peach and Blueberry Muffins with Crumb Topping 

Cook's Notes: The muffins are still wonderful if you skip the crumb topping and just sprinkle a mixture of cinnamon and sugar on top of the unbaked muffins.  

The recipe is adapted from twopeasandandtheirpod.com  and makes 12 regular-sized 

Crumb Topping Ingredients: 

• 3 tablespoons sugar
• 3 tablespoons brown sugar
• 1/2 cup flour plus 3 tablespoons of flour
• 4 tablespoons butter, melted 
• 1 tablespoon Saigon cinnamon

Directions:

• Make the crumb topping in a small bowl. Drizzle melted butter and stir until everything is combined. Chill in the refrigerator for 30 minutes. Recrumble before sprinkling on muffin tops.

Muffin Ingredients: 

• 2 cups all-purpose flour, plus 2 teaspoons for coating peaches
• 2 teaspoons baking powder
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract and 1/2 teaspoon almond extract
• 1/2 cup plain Greek yogurt, at room temperature
• 1- 1/2 cups diced peaches
• 1 cup blueberries

Muffin Directions:

• Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the 2 cups of flour, baking powder, cinnamon, and salt. Set aside.
• In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary.
• Add the Greek yogurt and mix until combined.
• Add the dry ingredients and mix on low until just combined. Don’t overmix. Place the peaches and blueberries in a small bowl and toss with 2 teaspoons of flour. Gently fold in the peaches.
• Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. In a small bowl, stir together the turbinado sugar and cinnamon. Sprinkle over the muffins or use the crumb toppping found at the beginning of the recipe.
• Bake for 20 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin, and if it comes out clean, they are done.
  

Store muffins in an airtight container.

Old Fashioned Peach Pie with Ice Cream, a la Mode

t 

OLD FASHIONED PEACH PIE

Cook's Notes: Lucky for me, the store is still selling Colorado Peaches.

Ingredients:

• prepared pie crust mix (need a top crust and a bottom crust)
• 7 large ripe peaches
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup quick cooking tapioca
• 3 tablespoons cornstarch
• 1 tablespoon Saigon cinnamon
• 1 tablespoon fresh lemon juice

Directions:

• Preheat oven to 425 degrees.
• Blanch peaches for 30 seconds in boiling water, then submerge them immediately in an ice water bath to remove the skins.
• In a large bowl, mix sugars, tapioca, cornstarch, cinnamon, and lemon juice.
• Cut peaches into chunks and add to the sugar mixture
• Let the peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for the bottom crust.
• The mixture will become liquidy, so you need to use a slotted spoon to drain each spoonful of peach mixture as you place it into the bottom crust.

• Place 1/2 teaspoon of butter on top of the peach mixture in the pie pan. Cover with the top crust. Sprinkle with a mix of cinnamon/sugar.
• Chill for 20 minutes before baking. 

Adding foil strips around the top crust prevents the pie from browning too quickly.
KITCHEN HACK
Replace the foil step by placing one piece from a tart pan set over the pie, and proceed with baking. This photo was taken from a baked cherry pie.

• Using a pastry brush, moisten the top crust with a bit of milk and then sprinkle on a mixture of white sugar and cinnamon.
  
• Cut several vents as shown in the photo.
• Bake at 425 for 20 minutes, then reduce the heat to 400 and bake for 20-25 minutes longer. This pie needs to rest for at least an hour before cutting it, as it's a juicy filling. 
  
  
  
  
  
  
  
  
  

Corn, Tomato and Cucumber Salad

A SPOONFUL OF SUMMER FRESH

Cook's Notes: The perfect late summer salad that pairs well with a BBQ meal or a potluck supper. It's a versatile salad that can be adapted by increasing the ingredients to serve more, adding in bell pepper rings, and using baby spinach leaves instead of basil. The recipe serves four. 

Ingredients:

• 4 large ears of corn, cooked or 2 cups of corn, thawed  
• 2 cups cherry tomatoes, halved
• 2 cups English cucumbers, diced
• 1/3 cup diced red onions
• 1/2 chopped pieces of fresh mozzarella cheese
• 1/3 cup julienned fresh basil leaves  
• Optional: 1 avocado, diced, and bell pepper rings

Directions: 

• Shuck the corn and add to boiling water. Cook for 4 minutes. Let the corn cobs cool, and remove the corn from the cobs. 
• In a salad bowl, add corn to the rest of the ingredients. Mix well and drizzle lightly with dressing. Chill for 20 minutes.  

White Balsamic Vinaigrette Ingredients:

• 1/3 cup extra virgin olive oil
• 3 tablespoons white balsamic vinegar (or traditional balsamic vinegar)
• 2 tablespoons honey or agave nectar, to taste
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly-cracked black pepper

Directions:

• Make the vinaigrette dressing in a blender. Taste test to balance ingredients. Pour dressing into a screw top jar and refrigerate for several hours for flavors to meld. Be sure to shake the jar well before serving. 
  

Cooking Tip: I enlisted the help of my "chief food taster."  He placed each ear of corn (one at a time) in the center of the opening of an angel food pan and cut downward with a sawing motion so the kernels fell into the pan. It's a really slick way to cut the corn off the cob.

I've purchased a new bag of Colorado Peaches.💓 Peach Pie is up next. 

Blueberry Mini Galettes

 

Blueberries-Here's The Scoop

• Blueberries are made up of 85% water and contain 84 calories per cup and 21.5 grams of carbohydrates. When you think about growing fruit, often a greenhouse and warm temperatures come to mind. However, blueberries are one of the hardiest fruits and prefer colder climates. They also grow well in acidic and sandy soil. These tough conditions make blueberries one of the only fruit species native to North America.
• As of 2024 Washington, Oregon, Georgia, Michigan, California, New Jersey, North Carolina, and Florida are the top blueberry-producing states in the US.
• In Canada, blueberries are the most exported fruit by a huge margin. In fact, almost 60% of all fruit exported by Canada is lowbush and highbush blueberries! The cool climate and nutrient-dense soil make Canada the perfect place to grow blueberries.
• In 2010, Peru was only producing a measly 50 tons of blueberries per year. By 2019, that number had increased by an astonishing 250,000% to 125,000 tons. Today, Peru exports more blueberries than any other country in the world!
• The cool climate and nutrient-dense soil make Canada the perfect place to grow blueberries.
• Did you know that blueberry bushes can survive natural disasters? Many of the most blueberry-dense places in the world, like California, Washington, and British Columbia, are prone to forest fires. One of the first plants to come back after a fire is the blueberry, which often grows back better after being destroyed.
• The Guinness World Record for the heaviest blueberry ever grown was achieved in Lima, Peru in 2018. The monster blueberry weighed 11.28 g (0.4 oz) and measured 1.35 inches in diameter.

Mini Blueberry Galettes

These little galettes are free-form tarts- the perfect single-serving summer pie.
They're crisp, flaky, and delicious. A great way to take advantage of a summer berry bounty.
Galette is a French name and refers to a free-form pie or pastry. Instead of being baked in a pie or tart pan, the edges of the dough are simply folded over the sweet or savory filling. Galettes have a more rustic presentation, can vary significantly in size, and are typically easier to prepare. Also known as a crostata (Italy).

There are other ways to form the tarts. 

Cook's Notes: Recipe adapted from jocooks.com and serves six.

Ingredients:

• 1 pint blueberries or 2 cups
• 1/4 cup sugar granulated
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon 
• 2 tablespoons of cornstarch 
  
• Zest of 1 lemon
• Juice of 1/2 lemon (2 tablespoons ) 
• One box that has 2 rolled pie crusts

• 1 egg beaten for egg wash
• 2 tablespoons of sugar mixed with 1/2 teaspoon of Saigon cinnamon or 1 teaspoon ground cinnamon  
• Fresh mint leaves for garnish, optional
• Ice cream or whipped cream is optional, but highly recommended

Directions;

• Preheat your oven to 400 degrees. Line 1 baking sheet with parchment paper. 
• In a medium-sized bowl, combine the blueberries, sugar, cinnamon, cornstarch, zest, and juice of one lemon. Set aside.
• Sprinkle your work surface with a bit of flour, then roll out one of the pie crusts so that it's flat. Using a bowl that's about 6 inches in diameter, cut 3 rounds from the pie crust by pressing down on the bowl or running a pizza wheel around it. 

• Spoon about 2-3 tablespoons of the blueberry mixture into the center of a pie crust round, then fold the dough up over the filling. Repeat with remaining ingredients.
• Place the galettes onto the prepared baking sheet using a spatula. Brush each galette with beaten egg, then sprinkle with cinnamon sugar mixture.
  Bake the galettes for 25 minutes or until golden brown. Use a spatula to remove galettes from the baking sheet to a wire cooling rack until serving.
  Garnish with fresh mint leaves. Serve warm with vanilla ice cream.
Cooking Tips:
If your pie crust has come down to room temperature, place the baking sheets with the unbaked galettes in the fridge for about half an hour so that the dough gets cold again; otherwise, your galettes might open up during baking, and you'll end up with a mess.
Be sure to press corners firmly to seal galettes, or may unfold during baking.

Snackle Box

A traveling charcuterie board… a grazing box on the go… a tackle box meets snacks? Call it what you want, but the Snackle Box might be your new favorite way to snack.
Why You’ll Love This Idea

Versatility at Its Best: Whether you’re a fan of savory snacks or have a sweet tooth, the Snackle Box caters to all. Fill it with meats and cheeses for a classic touch, or pack it with cookies and candies for a sweet treat. It’s all about what you crave!
Perfect for On-the-Go: From picnics in the park to road trips, the Snackle Box is your new best friend. It’s easy to carry and even easier to snack from, making it ideal for any outing.
No More Boring Snacks: Say goodbye to mundane snack choices. With the ability to mix and match, each Snackle Box you prepare can be a new, exciting adventure in flavors and textures.
Great for Sharing… or Not: Whether you’re planning to share or treat yourself to a solo feast, the Snackle Box is perfect. Its compartments make it easy to portion out snacks, ensuring everyone gets a little bit of what they like.
Fun to Prepare: Part of the joy is in the creation. Picking out your favorite snacks and arranging them beautifully can be a relaxing and enjoyable activity before you ever take your first bite.
Customizable for Any Occasion: Tailor your Snackle Box to fit the event. Kid-friendly, gluten-free, or veggie-packed options can all be stylishly served in your box, making it the perfect accessory for any dietary need or gathering.

For more details, check out the link below.
https://inspiredbycharm.com/snackle-box/ and an Amzon link

https://www.amazon.com/gp/product/B086S6HJHQ?ie=UTF8&psc=1&linkCode=sl1&tag=inspbychar-20&linkId=3fb00d9f61719cbe076267329bfeffc6&language=en_US&ref_=as_li_ss_tl

Here's a small appetizer perfect for the snackle box.

Maple Dijon Sausage Bites
Cook's Note: The combinations of sweet and savory with an unusual pairing of ingredients bring flavors together in one simple bite. These mini bites taste great as a breakfast item or as an appetizer. Taste test before increasing Dijon mustard. Shells can be filled ahead, refrigerated, and baked later in the day. The recipe makes 15 shells.

Ingredients:

• 1 package mini phyllo appetizer shells
• 1 lb. Italian sausage or breakfast sausage
• 1 tablespoon olive oil
• 3 tablespoons maple syrup
• 1-1/2 -2 tablespoons Dijon mustard
• 1/3-1/2 cup green onions, diced
• 1 teaspoon Italian seasoning
• 1-1/2 cup shredded sharp white cheddar cheese or shredded 4 cheeses

Directions:

• Brown sausage in olive oil with green onions. Drain grease, crumble meat, and return to the pan. Add syrup, mustard, and seasoning to the meat. Mix well, and cook on medium-low for about 8 minutes. Add in cheese and stir until it melts.
• Preheat oven to 400 degrees. Fill each fillo shell (no need to thaw) with 1 tablespoon of filling. Place each fillo shell in a small appetizer muffin tin for stability during baking.
• Bake for 8-10 minutes.