Artichoke Tetrazzini

1 (8 ounce) package linguini pasta
1 cup fresh sliced mushrooms
1/2 cup goat cheese
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon dried thyme
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
1 cup half-and-half cream
1 (6 ounce) can marinated artichoke hearts
1/4 cup grated Parmesan cheese

Cook linguini in a large pot of boiling salted water until tender. Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan. Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.

 Recipe By The Gourmet Mom
Lisa Montalva

The Gourmet Mom by Lisa Montalva

The Gourmet Mom: Appetizers is just that. A book filled with 376 delicious, quick and easy appetizer recipes. The first of many books to come from first time author, Lisa Montalva. Appetizers are the first thing anyone looks for when coming to a party; whether it be an intimate gathering, a birthday party, a work event or football party. An appetizer can be the first course or the only course, no matter what; it is one of the most favorite parts of the meal.Being a busy mother and business owner, I think it is sometimes easier and a bit more fun to have a party with just appetizers. Obviously, more cost effective if you are having 30 people.

Lisa Montalva -The Gourmet Mom

Well, its Febraury 14, 2011 and The Gourmet Mom blog has been up about 2 weeks and seems to be well taken. My interest in cooking started when I was a kid and of course when I got married and children took off from there. Having a husband and 2 girls that didn’t have the same taste palate it was quite difficult to make something that everyone would like. So, I would say I became a short order cook and made 3 different meals. It was 1994 when I decided to put my recipes down on paper. I had come up with these 30 minute meals, but in the microwave. The microwave was a big deal back then and I was busy working, raising kids and taking care of my home. Unfortunately, I was getting divorced and had to put this creative dream to the waist side. Its funny, a few people now ask me who knew about the idea ask, “did you sell your idea to Rachael Ray?” I laugh. So here I am now, 16 years later and with the push from my business partner Joseph A. Pellicane I decided to find someone to get the books published. The Gourmet Mom: Appetizers was born. Now with the help of another friend, Christine Lynch; my publicist and creative supporter, has put my ideas in blogs and websites and made them a reality. Our goal is to bring you many recipes each week, hear about my trials and tribulations of being a mom, a business owner and having this deep desire to create. I want to interact with other people who love to cook or better yet, love to eat. Talk to me. Ask me a question, give me advice. I would love to hear from you.

Enjoy the recipes.

The Gourmet Mom
Lisa Montalva

Bacon Stuffed Mushrooms

1 lb bacon
1 16 oz whipped cream cheese, room temperature
1 lb of mushrooms
Cook bacon. I prefer in microwave between paper towels or to bake in oven. Let cool and break into small pieces. The best way to do this is leave in paper towels and crush with pan.

In bowl, add cream cheese and bacon. Blend well and scoop teaspoonfuls into mushrooms.
Bake for 10-15 minutes.

Recipe By The Gourmet Mom
Lisa Montalva

Red Velvet Trifle

1 red velvet cake mix
1 large frozen whip topping
2 pkgs. Instant vanilla pudding
1 8 oz bottle of hot fudge (warm in microwave)
Red food coloring
3 bananas
1 quart strawberries

Prepare pudding as indicated on package. Blend with frozen whip topping and set aside. Add in a drop or 2 of food coloring depending on the deepness of the red you wish to have. Bake cake as per instructions on box. Cool and slice into cubes. Slice strawberries and bananas. Layer cake in bottom of trifle dish or any type of deep glass dish. Next cover with layer of pudding/cream topping, layer with strawberries, bananas. Heat hot fudge and drizzle on each layer. Continue layering until bowl is completely filled. Chill for 1 hour and serve.

     Recipe By The Gourmet Mom
    Lisa Montalva
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