BUTTER CRUST FRUIT PIZZA

Ingredients:

Crust

3/4 C. sweet butter, softened

2/3 C. sugar

2 C. all-purpose flour

1/4 C. milk Glacé

1/4 C. sugar

3/4 C. reserved pineapple juice

1 T. cornstarch

Topping

20 oz. can pineapple chunks, drained (reserve juice)

11 oz. can Mandarin oranges, drained

2/3 C. flaked coconut

2/3 C. pecan halves

10 oz. pkg. frozen strawberries, drained thawed and drained

Directions:

Heat oven to 400ºF. Beat sugar and butter at medium speed of electric mixer until light and fluffy. gradually add flour and milk; mix until thoroughly combined. Press dough out onto 12-inch round pizza pan to form crust. Bake for 13 to 18 minutes or until light and golden brown. Cool on wire rack.

Meanwhile, prepare glacé. In 1-quart saucepan combine sugar and cornstarch; blend well. Add juice; cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Cool 10 minutes. Arrange pineapple chunks and oranges on cooled crust; sprinkle with coconut and nuts. Top with strawberries. Drizzle glacé over fruit. Cut into wedges to serve.

 Recipe By The Gourmet Mom

Lisa Montalva

Happy eating!!

The sun is finally shining outside and it makes me think of having a bbq. I haven’t seen my bbq since December when the first snow fell here on Long Island. The tank has been sitting in front of my house for 2 months and now I can see that as well. I will definitely go this week and get the tank filled. Nothing better than a nice steak or burger on the grill in the cold winter. Lots of change since December my daughter moved out and moved back in. So, I went from cooking what I wanted to now cooking what she wants. Her palette is very limited, so we made a pact that I am going to cook something very different and out of her comfort area that she will try. One of her favorites is Paella. It is my family version with the Vanessa twist and turn of what she wants and doesn’t want in it. I will add that to the recipe blog as it is delicious and simple. Looking forward to getting the next book published. This one will be all about chicken. Haven’t decided if having my books just have one type of food is a good idea for my customers, but I am guessing yes. I rather go to one place and say yes, I want chicken tonight and there are 300 plus recipes instead of another book that has only 25 recipes and have one chicken recipe. Joseph, my partner and recipe collaborator and Chrissie our Guru for everything we do; will be shooting a cooking show and you will be able to see them on Youtube shortly. We will keep you updated. Happy eating! I can’t wait to get to the ice cream cookbook. Give me the beach and a gallon of ice cream and that’s my heaven.

Artichoke Tetrazzini

Ingredients 

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

Directions: 

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

Ingredients:
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.

Directions:

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

Ingredients:

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

Directions:

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