Mushroom Garlic Cream Tartlets

VMAS 2013. Rumors flying around of an Nsync Reunion. I had to be prepared. What snacks do you serve at a VMA viewing party where your childhood boy band is reuniting after 11 YEARS? My prayers were about to be answered. I was frazzled. I dug my old Nsync poster out of my closet put that up on the wall, and furiously starting making appetizers. I wanted to make something with pillsbury rolls cuz I always liked appetizers like that, so I searched the pillsbury website and found this. 

 

Ingredients

 

    2 tablespoons butter or margarine
    1 package (8 oz) fresh mushrooms, finely chopped
    1 tablespoon all-purpose flour
    1 tablespoon finely chopped onion
    2 cloves garlic, finely chopped
    1/2 cup whipping cream
    1/4 cup grated Parmesan cheese
      1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
    2 tablespoons chopped fresh parsley
  1. Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
  2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
  3. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
  4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.

Heres how I felt about it: First off I didn’t use the parsley, cuz… eww. I thought it was a lot of work for just the few tartlets it made. One little pan of mini muffin tartlets. Definitely tasty, not worth to make for any kind of party because its so much work for such a small amount of product! I would recommend for a very small party where you feel like making a tasty appetizer. 

 
 
 
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Lindsey’s Special Sauce

OMIGOD. so I just MADE UP spaghetti sauce. Paleo. I am so IMPRESSED with myself. Heres the deal:

I have always hated spaghetti and meatballs, I LOVE tomatoes (eat them like apples) and I love pizza sauce, but there is something about spaghetti sauce I never liked. Red sauce eww. Just dont enjoy it. Same way how I love pickles but hate relish.

So the other day I decided to try Spaghetti Squash. Because thats what I can eat on Paleo. So Spaghetti Squash is easy, cut in half, take out the seeds, and bake face down at 350 degrees for 45 minutes. Then I added Prego Sauce, (not Paleo friendly) and I HATED IT. you know why because it tasted JUST LIKE SPAGHETTI. for real. So I recommend spaghetti squash, because you REALLY can’t taste the difference. It’s what they say I know. But its true.

So time to try again but this time with my own sauce. This was also the first time I was cooking with coconut oil. I have been hesitant to cook with coconut oil because I thought it was taste coconutty, and I dont like coconut. WRONG. its such a high quality oil, and it DOES NOT taste like coconut!

So I threw in some sweet onion. (half) and two cloves of garlic, and a handful of sliced and diced mushrooms. I sautéed them for a while. Then grabbed a can of whole tomatoes, and put in the juice of the tomato and the tomatoes and diced them in the pan. Simmer Simmer Simmer.

Serve over spaghetti squash. MAN. SO GOOD. It DID NOT taste like Spaghetti Sauce. It kind of tasted like a gourmet pizza sauce, they kind you eat on a margarita pizza or something.

Here is my meal for the night: spinach and cauliflower “mashed potatoes” wasn’t a fan of those….

DELISH, SUCCESS.

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