Leap Into Spring with these deals! On Feb. 29th Only!

Happy Leap Day!

Leap into Spring - All items listed below are 29% off

Ordering instructions are listed below

 Fleur de Lis Bin & Stand $71

 Any Weekly Meal kit $28.40 each

Courtyard Lanterns $21.30 set of 2

Courtyard Cookbook holder $49.70

 Lotus Leaf Bowls set of 2, $21.30

How to Order:

*Orders must be placed prior to Wed. Feb 29, 2012 at 6pm MST

*Email or call with your order (I have to manually enter the discount)

*Please include your credit card info (number, exp date, billing address)

inspirationsbybmw@gmail.com or 904.923.0220

*I will advise you of your total and send in your order!

*Prices do not reflect taxes or shipping charges

To view these items online for more details go to www.biltmoreinspirations.com/bwassmer

 

Sip, Savor and See!

I love to host. I love having company and breaking bread together. Whether it be for a special occasion such as a birthday party, a sports event or just because you want to have your friends over, I find it most satisfying when I am investing in other people. Plus, it gives me a great reason to clean my house. There's nothing better than sitting with your friends and just catching up and sharing your life. And it's always better when you add a glass of wine, and savory food, of course!

Last night I invited ladies over to come sip some of Biltmore's wine, savor Biltmore Inspirations' amazing food and see our new wonderful Spring/Summer catalog! We had fun, the food was good and we swooned over all the neat stuff Biltmore has to offer. I ordered some House White and House Red wine from America's most visited winery, and made some cheese fondue, dips and breads for us to enjoy. I also showcased a few of our home decor items, as well as showed off the pieces I use in my own home. If you weren't able to make it, we missed you! I like to make my parties all about FUN.  I highly recommend making your way to a Biltmore Inspirations party near you - check out the local scene, meet new friends, try the award winning wine and the chef-selected food. Here are a few pictures of last night's scene.

Tuscan Parmesan Mix with olive oil and a touch of balsamic vinegar

Table set-up

Olmstead Oak Dinner set(set of 4): Dinner plate, Salad plate, mug

Fruit with Strawberry Creme Dip mix

Last Night's Menu:
Smokey Mountain Mustard roasted red potatoes
Strawberry Creme cool whip dip
Tuscan Parmesan olive oil bread dip
Hearty Wheat Bread
Sundried Tomato goat cheese spread
Cheese and crackers
Cheese Fondue
Dark Chocolates

Biltmore's House Red and House White

Hearty Wheat Bread, Sundried Tomato Dip mix

Cheese Fondue with apples and bread for dipping

Mrs. King Trivet Set up on our wall as decor

If you ever want to try all this stuff but don't know how, just ask me! Hosting a party isn't hard work - I promise! You get a bag of food to prepare so there's no guesswork about the menu. So all you do is invite your good friends, best friends and acquaintances, prepare the food and I do all the rest! And for being a host, you can get great rewards: you keep the food you hosted with (usually there's plenty of left over packages and mixes), you earn free items and HIGHLY discounted items. For example, in March, the hostess special is the Olmstead Oak Dinnerware set of 4 for $49.98. To buy each item separately costs over $150, and to buy it simply as a customer costs $118.00. HUGE discounts. And that's just an example of one of the great things you can end up with - just for doing what you always do with your friends anyway.

Enchiladas and Pizza....but not at the same time

Summer Salsa Seasoning Mix:
Cheesy chicken enchiladas with a kick! Here's what you'll need:
1 large can Green Enchilada Sauce
1 pkt of Summer Salsa Seasoning mix
2 large chicken breasts
2 8oz bag of shredded cheese (4 cups)
8oz sour cream
2-3 medium tomatoes
1 yellow onion
4 cloves garlic
5 large tortillas

Thaw chicken breasts and cook in a slow cooker on high for 2-3 hours. Place chicken in 12oz of water or chicken broth and season with 1/3 of the Summer Salsa Seasoning mix. When you are ready to make dinner prepare the following ingredients: Preheat oven to 375 degrees. Chop tomatoes and place aside. Mix 8oz sour cream with another 1/3 of the summer salsa seasoning. (You may add more if you desire but this should be a good amount). Set aside by the tomatoes. Next slice onion and chopped garlic cloves into a frying pan with a touch of butter or olive oil. Turn on medium heat and saute until onions are transparent and soft. Remove from heat. Slice and shred the chicken breasts. Now comes the assembly! 
Take one tortilla and spread a heaping spoonful of the sour cream mixture. Then add a heaping spoonful of tomatoes and the sauteed onions & garlic. Place a small handful of chicken on top and then some shredded cheese (as much as you desire). Roll up tortilla by taking one edge and folding it over and slide the top piece back slightly(so it looks like a half-moon shape with the bottom of the tortilla sticking out further), then gently tuck in the sides and continue rolling tortilla over until it looks like a burrito. (I'd recommend watching someone at Chipotle roll a burrito if you really need some help!) Place finished burrito into a baking dish. I used a 9x13 Pyrex which holds 5 burritos snugly. When you complete the assembly, top with green enchilada sauce. I don't use the whole can because it's too much sauce. I just make sure the bottom and edges of pan are covered. Then I top it all off with 8oz shredded cheese and bake in the oven for 25 minutes or until cheese is melted and parts of the tortillas are turning brown. Serve with rice if you wish, and of course, a glass of wine!

This homemade pizza recipe is easy and it turns out really good even if you don't have a pizza stone. To make this deelish dish, you will need:
3-4 cups flour
1 pkg active yeast
2 T. olive oil
1 cup warm water (110-120 degrees)
1 pkt Roasted Garlic Basil Seasoning
1 can pizza sauce (I made my own, but I am keeping this simple)
8oz shredded pizza cheese
Other toppings you desire

To start with the crust, mix together the warm water and yeast. Let dissolve and stand for about 10 minutes. In a separate bowl, mix together 2 cups flour and 1/4 c. of the garlic basil seasoning.  After yeast mixture is ready, pour into bowl, add olive oil, and mix on medium for 2 minutes. Add in as much of the remaining flour as you can. Turn dough out onto floured surface and knead for about 5 minutes, adding flour if you need it. Set aside and let rise 30 minutes (it's okay if the dough doesn't double in size but you want to let the yeast and gluten do their magic). Meanwhile, preheat oven to 400 degrees.
When you're ready to assemble to pizza, roll out dough to desired pan size (I have used a pizza stone, a 9x13 cookie sheet and miniature cast-iron skillets for making little individual sizes). Grease baking pan and add some corn meal (if you have it) before placing the dough on top. Once you've got your crust in place, add your pizza sauce, cheese and toppings to fulfill your own personal desires! Bake in oven at 400 degrees for approximately 20-30 minutes depending on thickness of crust. Cheese should be melted and browning in the center. Enjoy your pizza with family, friends and, yes, a glass of wine!

Biltmore partners with Habitat For Humanity

We are thrilled to welcome Habitat for Humanity International to our Biltmore Inspirations family as our partner in charitable giving. We have supported our Asheville Area Habitat for Humanity programs for years and we are excited to expand our reach through our association with Habitat’s National and International programs. Habitat’s Global Village program will be the focus for Biltmore Inspirations’ charitable giving and we are all excited to contribute to their efforts to provide affordable housing solutions for those in need.

 Each person has an opportunity to give! As you attend or host a party, there is a place to add an additional gift on your order form. If you order online, you can also add in your donation (item code #1207007). I am excited about this because my husband and I have always enjoyed helping our community and have often talked about doing Habitat for Humanity together as a family. So from the largest home in America to helping other have a home, I am happy to see that the Vanderbilt's philanthropy is still being honored in a big way. Children should know what it's like to come home and gather with their families around the supper table, and parents should know what it's like to tuck their children into bed knowing that they are warm and safe. Please join us as we work together to make home a reality for families in need.

"Red Goat" Chops with Roasted Brussels Sprouts

Tonight I made a common meal with a new twist: pork loin chops baked in a red wine sauce, topped with a red pepper spread and goat cheese served up with some butter-roasted brussels sprouts. Here is the recipe below:

 Here's what you'll need:
1 lb Brussels sprouts
3 Tb. butter (or olive oil)
Salt & pepper to taste

 Pork loin chops (1 for each person)
1/3 c. olive oil
1/2 c. red wine (I used Cabernet)
3 garlic cloves sliced
Salt & pepper to taste

 For the sprouts:
Preheat oven to 375 degrees
Halve the sprouts, place on baking sheet face up.
Melt butter in microwave about 15 seconds. Spoon butter onto each half (this way you won't over-butter). Sprinkle with salt and pepper. Bake for approx 15 minutes.

 For the chops:
Preheat oven to 375 degrees. Place pork chops into an oven safe dish. Add olive oil and red wine into dish. Turn chops over once to make sure each side gets coated. Season with salt and pepper as desired. Bake in oven for 25-30 minutes until center is no longer pink. (Because they are cooking in red wine, be sure and cut into the center to check thoroughly).

While the chops are cookin', prepare the goat cheese and red pepper spread by taking approx 1 Tb of each per pork chop (so in this case it was 3 Tb of goat cheese and 3 Tb of the red pepper spread), mix together in a bowl. I had to microwave the mixture for about 15 seconds to soften the cheese. When the pork chops are done, place on your plate and spoon topping onto each chop. Serve with the brussels sprouts and enjoy. This dish would go great with a nice Chardonnay. I only drink reds, so I, of course, washed it down with my Cab.

Whisking in West

Welcome to the new face of my blog! Get out your whisk, I have some recipes for you!

With Biltmore Inspirations' new catalog comes a meal planner for 5 weeks! You can now know what to do and how to use the food you buy.

Today's featured food item: Red Hot Pepper Spread.

This delightfully spicy spread features red peppers and jalapenos complimented by sugar and vinegar

Appetizer: Puff Pastry Brie Bites with Spicy Cabernet Jelly

½ cup Biltmore Cabernet Sauvignon
¼ cup Biltmore Inspirations Red Hot Pepper Spread
¼ pound brie cheese
18-inch square sheet of puff pastry or uncooked pie dough
1 egg beaten with 1 tablespoon water
Preheat oven to 375 degrees.
Add Cabernet Sauvignon to small sauce pan over medium heat. Reduce by 85% (until almost syrupy); stir in Red Hot Pepper Spread and cool briefly in refrigerator.
Divide brie into 8 bite-sized pieces.
Dock pastry dough with a fork and cut into eight equal pieces, then brush with thin layer of egg wash.
Place brie onto pastry and wrap pastry around cheese. Place seam side down on greased baking sheet; brush tops with egg wash. Bake 10 minutes.
Top with cabernet jelly, and serve immediately or at room temperature.

Main Course: Israeli Cous Cous ‘Risotto’ with Red Pepper Sauce
Serves 4
1 jar of Biltmore Inspirations Red Hot Pepper Spread
1 (8.8-ounce) package toasted Israeli couscous (about 1 ¾ cups) cooked and cooled*
2 tablespoons olive oil
1 cup low-salt chicken broth
1 large onion, chopped
1 cup diced zucchini
1 cup diced yellow squash
¾ cup finely grated Parmesan cheese
1 cup (packed) fresh Italian parsley leaves
Salt and pepper to taste
*Any other dried cooked pasta can be used as well

Add olive oil to a large, heavy saucepan over medium-high heat.
Add onion and cook until soft and translucent.
Add the zucchini and squash; cover and cook 5 minutes.
Add broth and bring to a boil. Reduce heat to medium.
Add the cooked pasta and let boil until hot.
Mix in the Red Hot Pepper Spread and leave on the heat until heated through, then remove from the heat and add the parsley and cheese.
Season to taste with salt and pepper, if needed. Serve immediately.

Tonight I am going to whisk this Red Pepper Sauce together with some soft goat cheese and approximately 1 Tbs per pork loin chop together. I am going to bake the chops at 375 degrees for about 25 minutes and then top with my "Red Goat" spread, and then broil for about 5 minutes. This will be served with roasted brussels sprouts. As I make it I will take pictures and then post them later on with more specific details of the recipe.

New Year, New Designs

 Our new Spring/Summer catalog is out! This is exciting with over 40 new items to bring in the new year. As we recover from the holidays and get our lives back to "normal," we can relish in the new ideas that Biltmore Inspirations has to offer. Spring Cleaning takes on a whole new meaning! The photos below are just a taste of the wonderful things we have to offer.

This year is going to be a great one. Biltmore Inspirations has grown tremendously in the last 6 months - they have delivered as a company and as a great place to work. I love these products. They are high quality, as is the customer service team. Biltmore Inspirations prides itself on their goal to be the best in the direct sales companies.

There are a couple of wonderful things we're offering for the month of January. First, you earn double host dollars! For a party with sales over $250, instead of earning $25 you get $50. And it goes up and up and up!

Also, if you've ever thought about joining Biltmore Inspirations, this month you can join for $149! The starter kit includes over $900 worth of swag! The culture of this company is just great. The people are sweet, the leaders are experienced and ready to help, and the company is solid - just to name a few things here. Please feel free to contact me with any questions! You can email me or just leave a comment!