Wednesday, May 26, 2010

Introducing....Willow House Wednesdays

You all heard the good news a few posts back...I became a consultant for a company called, Entertaining at Home. You can read that post here. In that post I mentioned that Entertaining at Home has purchased another direct sales comany and we are in the process of merging the two to create a bigger and better home decor company! Entertaining at Home and Southern Living at Home have come together to create....

Willow House

I am so excited about what's to come and so I really want to share it with all of you, my readers! I know that this is a food blog and even though Willow House does fit in with my blog content, I don't want to overwhelm you all with too much information.  So I am going to be participating in a weekly "group" of sorts called Willow House Wednesdays.  I hope this is a good way to share with you without giving you constant information you may not be interested in.  This group (I'm not sure what to call it) was started by Carmella over at Southern Fried Dreams.  Check out her Willow House Wednesday post HERE

Today I am going to share with you our June Flyer.  Host a party in June and chose one of our amazing host specials at 60% off! 

Check out the Savannah Beverage Server

Give new drink recipes the star treatment in this centerpiece server. Classic standbys like iced tea and lemonade get fun makeovers with slices of peach and watermelon. Refreshing ice water looks even more appetizing with sliced lemons and limes. Lift out the glass urn for a more modern look, or just remove the legs — the stand functions three ways to suit your needs.
I would have a hard time choosing between the beverage server and the Graymont Party Bucket and Stand
Keep your cool all party long! A black-etched floral pattern makes this oversized bucket pretty, and the sturdy metal construction makes it practical. Towel bar is built right in, and lower shelf can store extra drinks.

This is just one of many rewards you get for being a host.  If you are thinking, "hey, I don't live in New Jersey, I can't host a party with you."  I want to let you know that you can!  We can do a catalog show where I send you catalogs, montly special flyers and order forms.  Show the catalogs to your friends, family, neighbors and coworkers and collect their orders.  You still get the same rewards as someone who hosts a home show!  It's that easy!  If you want a more personal party we can do a phone-a-thon! Let me know if you are interested in learning more about hosting a party, a phone-a-thon, the customer specials or even becoming a consultant.

Stay tuned for next weeks edition of Willow House Wednesdays where I will spotlight one of my favorite items and show you many ways to use it! 

Tuesday, May 11, 2010

Grilled Panzanella Salad

Once again, this is one of those recipes where the photo does not do it justice.  This is a fantastic salad and it's surprisingly is loaded with flavor.  I borrowed some ideas from Ina Garten (using a fresh roasted pepper and using slices of bread rather than cubes) and added some things as well.  What makes this different is grilling the bread, peppers and onions which gives the salad a nice charred flavor. Give this a try at your next barbeque!

Grilled Panzanella Salad


1 baguette cut into 1 inch slices
1/2 cup kalamata olives
1 english cucumber cut into chunks
1 red pepper
1 small red onion
1 pound fress mozzarella, cubed
1 large tomato, seeded and cubed
About 10 fresh basil leaves
extra virgin olive oil for drizzling


3 tbsp red wine vinegar
1 tsp. honey
1/4 cup extra virgin olive oil
1 clove of garlic minced or put through a press
salt and pepper


1.  Drizzle bread slices and bell pepper with oil and sprinkle with salt and pepper.  Slice onion into rounds and season the round the same way.  Grill over medium heat until bread toasts and veggies get a nice char on both sides.  The pepper will get black and blistered  (which you want).  Put the pepper in a bowl covered with plastic wrap or in a brown lunch bag.  This will cause the pepper to steam and the skin will pull away from the flesh of the pepper.  When pepper is cool enough to handle, remove skin and seeds.  Slice into pieces.  Cut the onion rounds into pieces as well.  Place veggies in a large bowl.  Do not add the bread slices at this time, we will add them in at the end so they don't get soggy.

2. To the bowl with roasted pepper and red onion, add, cucumber, tomato, olives, mozzarella and basil. 

3.  In a small bowl add garlic, vinegar, and honey, beat with a whisk.  Slowly add olive oil while beating to create an emulsion.  Season with salt and pepper to taste.  Pour over veggies. 

4. When ready to serve add the bread to the veggies and toss. 


Thursday, May 6, 2010

Tortellini with Peas and Prosciutto

If you are looking for something quick, easy and tasty then this recipe is for you.  It comes from the April 2010 issue of Food Network Magazine and it is one of a few recipes I really want to try from this issue.  The recipe states that it will take 25 minutes to cook but it really doesn't take any longer than it takes to boil a pot of water.

I don't know about you but one package of tortellini is never enough for me and Steve.  One bag is less than a pound but aside from that Steve and I have big appetites and I like a little leftover for lunch.  I used two bags of frozen toretellini.  Steve had two bowls, I had one and there is just about a lunch portion left.  Since I added more pasta I thought I should increase the other ingredients slightly.  I added one more clove of garlic, a little extra tomato paste, a little more pasta water and about an extra half cup of peas.  I didn't have any cream but I used a little whole milk and it worked just fine for me.

Tortellini with Peas and Prosciutto

As seen in Food Network Magazine
April, 2010

Serves 4 (teeny tiny people)


Kosher salt
1 pound meat-filled tortellini
2 tbsp. extra virgin olive oil
4 ounces prosciutto or pancetta, finely chopped
3 cloves garlic, thinly sliced
1 tbsp tomato paste
1/4 cup heavy cream
1 cup frozen peas, thawed
2 tbsp chopped fresh parsley
1/2 cup grated parmesan cheese


1.  Bring a large pot of salted water to a boil.  Add the tortellini and cook as the label directs.

2.  Meanwhile, heat a large skillet over medium heat.  Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes.  Stir in the garlic and tomato paste and cook until fragrent, about 1 minute.  Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes.  Add the cream and simmer until slightly thickened, 2 to 3 minutes. 

3.  About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender.  Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce.  Stir in the parsley.  Sprinkle with the parmesan cheese. 

Click here for a printable version of Tortellini with Peas and Prosciutto.