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Bring-Your-Own-Lunch Recipes: Coconut Crunch Chicken Strips #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: Coconut Crunch Chicken Strips with Honey-Mango Dipping Sauce.

    Technically, this style of chicken is an appetizer, according to The Cozy Apron. But as an avid fan of chicken strips, I have to disagree. This will be my main course during my in-office lunch on Friday. Coupled with some of my favorite gourmet chips, this is an exceptional meal that will have my co-workers staring in my direction for hours.  

    The recipe reminds me of coconut crunch shrimp, a similar and very delicious idea. If you prefer shrimp, I imagine it would be rather easy to adapt the recipe, but enough talk. Let’s start by revving up your deep-frying oil to 350 degrees Fahrenheit. 

The Grocery List for the Chicken Strips

+ One deep fryer (or pot) & enough veggie oil to fill it

+ Two (skinless) chicken breasts sliced into sixteen total strips total

+ Spices: Pinch of curry powder, pinch of Cayenne pepper, and enough salt + pepper to fill your heart’s desire.

+ Half cup of flour

+ Two eggs

+ Two cups of sweetened, shredded coconut

+ One Tablespoon of chives

The Grocery List for the Honey-Mango Dipping Sauce

+ Half cup of mayo

+ Half cup of frozen mango chunks, thawed

+ Two tablespoons of fresh cilantro

+ One tablespoon of honey

+ Small pinch of curry powder

+ Three to Four drops of Sriracha sauce (and more if you prefer spicier flavors)

+ Half teaspoon of FRESH lemon juice

 Step 1 - The Spices

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+ Add all chicken strips to a bowl, and mix in the curry powder, a few pinches of salt & pepper, and finally a large pinch of Cayenne pepper. Toss it like a salad until you’ve thoroughly coated the strips.

Step 2 - The Outer Coat

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+ In a larger bowl, add flour, a couple pinches of salt & pepper, and a large pinch of the cayenne pepper. Mix and mix some more. In a new and clean bowl, add the eggs, and beat them silly. In another new and clean bowl, add the coconut. 

+ One by one, dip each chicken strip into each bowl in the following order. Start with the flour bowl. Make sure the chicken strips are covered in the white powder; then, move them to the egg bowl. Finally, roll them around in the coconut bowl until the chicken is thoroughly covered in deliciousness. 

+ Hold all the finished strips on a separate plate until you’re ready to start cooking.

Step 3 - The Fry

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+ Add a comfortable number of chicken strips to your deep fryer or pot. Don’t overcrowd the chicken strips in order to achieve the best result.

+ Fry each batch for about 90 seconds to 120 seconds. Move them around every 30 seconds or so. They should be a nice, golden color when they’re done.

+ Sprinkle a pinch of salt & pepper over each batch before allowing them to cool. Once cool, sprinkle chives over the strips for the final touch.

Step 4 - The Dipping Sauce

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 + Blend all ingredients in a blender or food processor.

+ Serve immediately, or store the sauce in an airtight container inside your refrigerator.

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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: Chicken Enchilada Stack #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: Chicken Enchilada Stack. 

    I will happily gorge on well-made enchilada, but the problem with enchilada recipes is that they aren’t usually designed for a single serving. If I’m trying to whip up something fresh and easy for tomorrow’s lunch, I’m definitely not aiming for more than one serving. That’s why I love this recipe, courtesy of Recipe by Photos. It’s got the full flavor and ingredient set of traditional enchiladas, and you can easily modify it for single servings.

    If single servings are your goal, I suggest making multiple stacks with smaller tortillas instead of a single stack with larger tortillas. Now, let’s rev up the slow cooker. 

Step 0 - What You’ll Need

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+ Pan and slow cooker.

+ Fresh veggies: 1 cup chopped onions, 1/2 cup chopped seeded poblano chile, 2 minced garlic cloves, 1 cup frozen baby white & yellow corn, cilantro sprigs.

+ 1 tsp. canola oil 

+ 1 1/2 chipotle chile powder

+ 2 cups shredded rotisserie chicken breast

+ 5 corn and flour tortillas

+ 8 bounces shredded cheddar cheese

+ 1 (14.5 oz) can of diced tomatoes (with no salt added), drained

+ 1 (8 oz.) can of tomato sauce with basil, garlic, and oregano

+ 1 (15 oz.) can of black beans, rinsed and drained

Cooking spray

Step 1 - Heat It Up

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+ Oil a pan, and place it on a stove over medium-high heat. Mix in onions, poblano chile, garlic. Cook until veggies are tender, but do not cook over six mix minutes.

Step 2 - Mix It Up

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+ In the same pan, mix in chile powder, tomatoes and tomato sauce. Add half of this mixture to a blender, and blend until almost smooth. Pour the blended mixture into a bowl. Repeat the process with the other half of the mixture.

Step 3 -  Prep It Up

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+ Line your slow cooker with cooking spray.

+ Add 3 tablespoons of your blended mixture to the bottom of the slow cooker.

+ Add chicken, corn and beans to the to the blended mixture (that is not in the slow cooker). 

Step 4 - Cook It Up

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+ Place one tortilla on the sauce that’s in the slow cooker. Next, add 1 cup of the chicken mixture over the tortilla. Sprinkle with 1/3 cup cheese.

+ Stack another tortilla. Add another cup of chicken mixture. Sprinkle cheese. Repeat the process until you run out of ingredients, or you are satisfied with the size of your stack. 

+ Cover your slow cooker, and cook on low for about two hours. When you’re done, the cheese should be melted and the edges slightly brown. Add cilantro garnish. 

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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: Single-Serving, Instant Brownie #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: Single-Serving, Instant Brownie.

    I know what you’re thinking, “Technically, this is not a lunch recipe.” And you’re right. This post is for an instant desert, and for #BYOL posts, we usually do a main course, sometimes coupled with a side or two. But we’re not prudes around here. I’m sure you enjoy a sugar boost at work as much as the next guy/gal, so I present to your our first #BYOL desert recipe. 

    As usual, the idea is to present a recipe that is easy to make or reheat at your office lunchroom. Unlike past #BYOL recipes on this blog, you actually make - instead of reheat - the brownie at work, so the beauty in No. 2 Pencil's brownie recipe is its freshness. As a result, you should prepare the mix at home, and when you’re ready to eat, simply throw it in the microwave.

Step 0 - Gather Your Brownie Ingredients

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+ One decent microwave

+ One ramekin or a small microwaveable cup

+ Two tablespoons butter

+ Two tablespoons sugar

+ One overloaded tablespoon of light-brown sugar

+ 1/4 Teaspoon of pure vanilla extract

+ One pinch of kosher salt

+ One egg yolk

+ Four tablespoons of flour

+ One tablespoon Hershey’s unsweetened coca powder

+ Two overloaded tablespoons of semi-sweet chocolate chunks

Step 1 -  Melt it Down

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+ Melt the butter in your ramekin or cup, but don’t let it boil.

Step 2 - Stir it Up

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+ Add the sugars, salt and vanilla to the butter. Stir.

+ Add the egg yolk, but do not add the egg white. Stir.

+ Add the flour and cocoa powder. Stir.

Step 3 - Apply Some Heat

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+ Top off your mixture with some chocolate chunks.

+ Microwave the mixture for about 45 to 55 seconds. Do not overcook it! Microwaves can easily overcook food. Plus, a slightly undercooked brownie is preferable, in my opinion. 

Step 4 - Enjoy

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+ I recommend being selfish, and eating it all to yourself. Like a territorial lion, you should lunge at any coworkers that approach you during this feeding session. But don’t be too selfish; share the recipe!

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Bring Your Own Lunch Recipe: Sweet “Chick-Fil-A-Style” Nuggets #BYOL

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    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Sweet “Chick-fil-A-Style” Nuggets.

    There’s no interesting backstory to this recipe. Apparently, Amy at My Name is Snicker Doodle has a deep love for nuggets that come from a certain fast food chain that does not sell cow meat, and she also loves to reverse engineer recipes for fun. Now, let’s get started on this week’s #BYOL recipe.

Step 0 - Gather Your Ingredients

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+ Skinless and boneless chicken breasts

+ 1 cup milk

+ 1 egg

+ 1 1/4 cups of flour

+ 2 tbsp powdered sugar

+ 2 tsp salt

+ 1 tsp pepper

+ Peanut oil

Step 1 - Cut & Marinate those Nuggets

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+ Whisk the egg and milk in a bowl.

+ Slice the chicken into bit-size cubes.

+ Place chicken in milk mixture. Let the chicken marinate for 2-4 hours inside your refrigerator. 

Step 2 - Flavor Infuse those Nuggets

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+ Mix the flour, powdered sugar, pepper and salt in a large (gallon-size) zip-lock bag. Throw the chicken into the bag, and shake it up. 

Step 3 - Fry those Nuggets

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+ Heat up two inches of oil in a medium pot over a medium-high flame. The oil will be ready at 375 degrees Fahrenheit. 

+ Cook up to eight nuggets (or whatever fits comfortably) at a time. Turn them when they’re half done. You’ll know when they’re half done when the edge of the chicken whitens. You only need about a minute for each side, but double check each batch by cutting a nugget to find any pink (under-cooked) meat.

Step 4 - Eat & Enjoy

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