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Bring-Your-Own-Lunch Recipe: Mini Spiced Chicken Burgers with Mint Greek Yogurt #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Mini Spiced Chicken Burgers with Mint Greek Yogurt.

    I’m a sucker for Greek foods and interesting burgers, so this recipe for mini spiced chicken burgers caught my attention right away. Just look at that photo! I can’t take it anymore; let’s hurry up and cook one or two. You can thank Aapplemint for the original recipe, and below, we post the Bizz’s short & easy version. 

What You’ll Need: The Ingredients

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+ Chicken Mince, 250 grams

+ Fresh Veggies, Spices & Herbs: Two chopped red chillies (seed removed), three chopped garlic cloves, one finely chopped red onion, one handful of chopped coriander, one teaspoon of red chili, some leaves of crunchy lettuce, one teaspoon of cumin, one teaspoon of kafta, salt (as much as you prefer), chopped mint, one sliced Lebanese cucumber (skin on).

+ Greek Yogurt

Next, Prep the Patty

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+ In a mixing bowl, mix together (with your hands): the mince, spices, coriander, chillies, garlic and onion. Form multiple flat patties.

+ Fry the patties in a non-stick pan or skillet over olive oil. 

Finally, Assemble the Burgers

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+ In a separate bowl, whip the Greek yogurt, mint and salt. 

+ If you’ve ever assembled a hamburger, the rest of the process is rather straightforward. Warm up the pita bread and stuff everything inside. Delicious!

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Bring-Your-Own-Lunch Recipe: 20 Summer Meats for the Slow Cooker #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: 20 Summer Meats for the Slow Cooker!

    I love my slow cooker, and if you haven’t embraced yours, I strongly suggest your rethink your kitchen strategy. If you’ve ever tried a meal from a slow cooker by any decent chef, you’d learn to embrace the slow cooker too. This week’s set of recipes are sure to open your mind to the slow cooker’s potential, whether or not you’ve embraced the tool. 

    I stumbled upon this set of 20 recipes earlier this week, and I couldn’t choose just one to showcase in our weekly #BYOL post. I want to try all of them, and I probably will. But everyday this week, I’m munching on a thick Sriracha-Pineapple BBQ Chicken Sandwich with Easy Guacamole. It’s certainly worthy of a #BYOL showcase.

Sriracha-Pineapple BBQ Chicken Sandwich

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    Below, check out a few more of my favorites from the list of 20, and don’t forget to check out the full set of recipes at Slow Cooker From Scratch.

Mexican Pulled Pork

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Skinny Spicy BBQ Chicken

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Shredded Beef for Tacos, Burritos, Nachos, etc.

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Bring-Your-Own-Lunch Recipe: Chicken Broccoli Supreme (Casserole) #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Chicken  Broccoli Supreme (Casserole.) 

    If you’re a fan of the blog, I’m sure you know that I’m a fan of a well made casserole, and the best casseroles, in my opinion, are always based on traditional dishes. This delicious concoction transforms the traditional chicken, broccoli and cheddar dish into a deliciously crumbly casserole that daunts everything your co-workers bring for lunch the next day, but enough talk. Let’s cook. Start by preheating your oven to 350 degrees Fahrenheit.

Step 0 - What’s Cooking?

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 + One pound of broccoli, chopped and steamed for 2 minutes

+ Three cups of chicken breasts, chopped 

+ One and a half cups of grated cheddar cheese

+ Two tubes of good-ol’-fashioned Ritz crackers

+ One stick of butter

+ One tablespoon of poppy seeds

+ Sauce: 1/3 cup melted butter, 1/4 cup cornstarch (dissolved in 1/2 cup cold water), 1/3 cup chicken broth, 1/4 tsp. salt, 1/4 tsp. pepper, 2 cups milk, 1 1/2 cups of cheddar cheese. 

Step 1 - Lay It Down and Cook It Up

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+ Grease a 13 x 9 pan. Layer the breast pieces and broccoli how you’d like. 

+ Now, let’s make some sauce. Add to a saucepan over medium heat: butter, cornstarch, chicken broth, seasonings, milk. Stir until the sauce is rather thick. 

+ Reduce the heat. Throw in the cheese. Stir until the cheese completely melts. 

Step 2 - Drop it Like It’s Hot

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+ Drop the delicious sauce over the chicken and broccoli.

+ Sprinkle the rest of the cheese over the chicken and broccoli. 

+ Crush the Ritz crackers into crumbs.

+ Melt the butter stick. Butter burns easy, so be careful. Add the poppy seeds to the butter. Add about the crumbs to the butter.

+ Drop the mixture of butter and crumbs onto the cheese and broccoli. 

Step 3 - Get Baked

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+ Do not cover the pan, and bake at 350 degrees for thirty minutes, or until bubbly. 

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Bring-Your-Own-Lunch Recipe: Chicken Cordon Bleu Casserole #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Chicken Cordon Bleu Casserole!

    Chicken cordon bleu is great, but the way it’s normally prepared is kind of a pain in the ass. Plus, if you like evenly dispersing the taste of each ingredient throughout each bite, it’s hard to eat chicken-stuffed anything that way. That’s why I love a well-made casserole.

    Casseroles taste just like their original counterparts, but the ingredients are mixed together in a way that allows you to taste most, if not all, of the ingredients in every bite. I love that. Now, let’s cook; start by preheating your oven to 375ºF.

Step 0 - Pull a Chicken Out of the Freezer, and Gather Your Ingredients

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+ 6 oz pack of chicken flavored stuffing mix (or your own recipe)

+ 10 3/4 oz can of cream of chicken soup (condensed)

+ 1 tablespoon Dijon mustard

+ 3 to 4 boneless, skinless chicken breasts (cut into bit-size strips)

+ 3 cups broccoli florets

+ 2 cups cooked and chopped ham

+ 6 slices of Swiss cheese

Step 1 - Prepare Some Stuff in a Bowl

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+ You need to prepare some stuff(ing) before we can start baking, so make the stuffing as the package recommends. Alternatively, you may use your own stuffing recipe, but this tends to be the easier (and still very delicious) way. 

Step 2 - Mix Some Other Stuff in Another Bowl

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+ If you love stuffing, be very careful with this next part: Place the stuffing to the side - out of sight and mind. It’s better to hide it to prevent yourself from snacking it away as you finish the recipe, or you can do what I do to prevent this problem. Make a second batch of stuffing strictly for snacking purposes.  

+ Mix the mustard and soup in a separate bowl. Add the chicken, ham and broccoli to the same bowl.

Step 3 - Bake Stuff

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+ Grease, a two-quart casserole dish, or use your favorite cooking spray.

+ Gather all that stuff that you just prepared - minus the stuffing stuff - and chuck it all into the casserole dish. Top the mixture with Swiss cheese slices.

+ Finally, add whatever stuffing you didn’t eat to the top of the casserole. 

+ Don’t forget to get baked bake it. Stick in the oven for 35 to 40 minutes.

Step 4 - Eat Stuff

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+ If you didn’t snack on too much stuffing, you might have some room for the casserole once you’re done cooking it, but don’t forget the whole point of the recipe: it’s an easy dish to reheat at your office lunchroom. Save some for tomorrow’s lunch!

+ You can thank Six Sisters for the original recipe.

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Bring Your Own Lunch Recipe: Mushroom Pizza Caps

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Mushroom Pizza Caps.

    Last week, we switched things up with a desert recipe for the #BYOL series, but we’re taking it back to the main course, this week, with a fast and easy pizza recipe that’s lighter and healthier than traditional pizza. This Table for Two recipe switches out pizza dough for a mushroom cap, but it’s still pretty much the same idea.

    Of course, the benefit of removing the dough is that you consume less carbs and fat, but bread is usually full of unhealthy gluten too. So it’s definitely a win-win if you enjoy mushrooms on your pizza.

Step 1: Gather Your Ingredients

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+ 5 large Portobello mushroom caps

+ 2 tablespoons of olive oil

+ Pepperoni (or your favorite combination of toppings)

+ Shredded mozzarella cheese

+ Your favorite pizza sauce

+ Basil

Step 2: Get Baked

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+ Glaze the inside of each mushroom cap with olive oil. Then, season the caps with salt and pepper.

+ Lightly grill the mushroom caps for about 5-7 minutes. Remove from grill.

+ Add marinara sauce, cheese, basil and and toppings.

+ If you’re eating at home, reheat the mushrooms on the grill until the cheese melts. If you’re taking these to work for lunch, do not reheat at home; place them in an air tight container. When you’re ready to eat, reheat them in an oven or microwave.

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Bring Your Own Lunch Recipe: Honey & Lime Chicken Skewers #BYOL

By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Honey & Lime Chicken Skewers.

Like many full-time workers, I don’t have much time for complex recipes that require a lot of effort, but I do enjoy a delicious as much as anyone else. That’s why I love this recipe for chicken skewers, posted at Kitchen Meets Girl. It’s easy, delicious and doesn’t cost much to make. I paired it with a side of white rice, though the recipe itself doesn’t recommend any sides. Now, let’s get started. 

Step 0 - Gather Your Ingredients

+ three tablespoons of soy sauce

+ two tablespoons of honey

one tablespoon of veggie oil

(juice of) one lime

+ two garlic cloves (minced)

+ one to two teaspoons of Siracha

+ red pepper flakes

+ two tablespoons of cilantro

+ one pound of skinless, boneless chicken breasts. 

Step 1 - Prepare the Marinade

+ Make the marinade by combining all of the ingredients except for the chicken.

Step 2 - Marinade the Chicken

+ Pour the marinade over the chicken breasts. Turn the breasts to coat the back. Let them sit in the marinade for an hour or so.

Step 3 - Grill & Consume

+ Grill over a medium-high flame for six to eight minutes per side.

+ Eat. You’ll probably eat it all, so you may need to make a second batch for tomorrow’s lunch. Keep the recipe on hand!

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Bring Your Own Lunch Recipe: Bourbon “Crack” Chicken #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s recipe: Bourbon “Crack” Chicken (Crock-Pot Style). 

    This recipe is called Bourbon “Crack” Chicken because once you start eating it, you can’t stop. It’s relatively easy to throw together. Let’s make some; shall we?

Step 0 - Gather Your Ingredients

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+ 2 lbs boneless chicken breasts cut into bite-size pieces
+ 2 tablespoon cornstarch
+ 2 tablespoon extra virgin olive oil (evoo)
+ 1 garlic clove crushed
+ 1/4 teaspoon ginger
+ 3/4 teaspoon crushed red pepper flakes
+ 1/4 cup light apple juice
+ 1/3 cup light brown sugar
+ 2 tablespoons organic ketchup or chili sauce (depending on how hot you like stuff)
+ 1 tablespoon cider vinegar
+ 1/2 cup water
+ 1/3 cup reduced sodium soy sauce

Step 1 - Mix & Cook

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+ Mix the above ingredients into your favorite crock pot, and set it on low for about eight hours. If you’re pressed for time, you may cook it on high for four hours, but we recommend the slow cook for best results.

+ While you wait, cook up a nice side of rice. I prefer white rice with this style of chicken, but to each his own. The original recipe also recommends adding a side of ginger glazed carrots.

+ That’s about it. Just serve the chicken over rice. I prefer to keep the carrots off to the side. 

    Join the conversation on Facebook, Twitter, Pinterest, Google+ or Linkedin, and stay ahead of the game with an occasional laugh and non-stop marketing & business advice, news and analysis. Brought to you by AnyPromo.com. Thanks to My Time Passages for the original photo.

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