The Bizz by AnyPromo.com

Business & marketing advice, news and features, design inspiration, and the art of gifting.

These Aren’t Your Grandparents’ Business Card Holders

by Brittani Parker-Berdeguez

Some of us lose our sense of individuality when we join the corporate world. We become little machines that fuel up on iced lattes in order to crank out several Excel spreadsheets, and send status updates to our managers via Outlook. To maintain touch with the outside world, we need to shake things up a bit. Exhibit  A:  a unique business card holder. Put one of these babies on your desk and it’s guaranteed to spark an interesting conversation. In addition to garnering tons of “oohs” and “aahs” from visitors, it will help you to remember you have interests outside of the office. 

Below are just a few I thought were pretty neat. 

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For all the die-hard Nintendo NES fans out there (found at The Closet Entrepreneur ).

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I didn’t forget about you fancy people — this is just the touch to personalize your desk. Don’t be surprised if people have their pinky fingers up, while reaching for your card (found on Pinterest). 

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This card holder is definitely unique. It’s also a great idea that it’s specific to the line of work the individual is in (found on Pinterest).

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These card holders are sure to dress your desk up and add a bit of glamour to the otherwise humdrum office space (found on Pinterest).

Recipes to Boost Focus in Meetings: Crème Brûlée Maple Apple Tart


Pitching to a hungry audience is shooting yourself in the foot, so bring along some tasty treats - preferably sugary stuff - to boost focus and mood. It WILL make a significant difference in the success or productivity of your meeting. This week’s #RBFM sugar spell: Crème Brûlée Maple Apple Tart.


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By Fausto Mendez

    Crème brûlée maple apple tarts are some of the best dessert tarts that I’ve ever tasted, and this recipe, courtesy of Sugar for the Brain, certainly hits the spot if you’re a fan of such delights.

    It’s a relatively easy recipe if you have the crust ready to go, but I tend to be a fan of from-scratch crust. Below, I break down your shopping list for the grocery store.

The Grocery List

+ Two Cortland apples, peeled. Cut the apples into eight wedges. 

+ Eight cups of sugar.

+ Six egg yolks.

+ Third cup maple syrup.

+ Half teaspoon maple extract.

+ One and one fourth cups of 35% cream.

+ Half teaspoon vanilla extract.

+ Two tablespoons powdered sugar.

+ One shortcrust pastry (store bought or from scratch).

Step 1: The Setup

+ Lay your crust over a 14” x 4” pan. 

+ Lay the apples over the crust. Fit them in how you like. Sprinkle sugar over all of it.

+ Then, bake the crust & apples for 40 minutes.

Step 2: The Filling

+ In a medium bowl, mix together the egg yolks and maple syrup. Whisk and whisk.

+ Throw in the cream. Drop in the vanilla. Then, pour the concoction over the crust & apples. 

+ Bake for an additional 15 minutes. 

Step 3: The Finishing Touch

+ Sprinkle sugar over the tart and caramelize the sugar with a gas torch. Alternatively, a quick broil in the oven can achieve a very similar effect. 

+ Sugar for the Brain recommends to eat it cold, but I think it’s better hot. It’s up to you. If you’re going to chill it, let it cool down to room temperature. Then, put in the fridge. 

Bring-Your-Own-Lunch Recipe: Emeril’s “Kicked Up” Tuna Melts #BYOL


Every week, we suggest a fascinating, delicious and not-so-unhealthy dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Emeril’s “Kicked Up” Tuna Melts.


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By Fausto Mendez

    This week, we feature a delicious tuna melt, straight from Emeril’s brain and ripped out of the pages of Martha Stewart's website. If you plan to take these to work, don't add the tuna mix to your sandwich right away.

    Keep the tuna separated from the bread until you’re ready to eat, then add the cheese and tomato, and heat it all up in a mini oven. A microwave may also suffice, but you’ll have to be very careful not to overcook your sandwich (as microwaves often do). Below, we summarize the recipe in an easy step-by-step guide.

The Grocery List

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+ Four cans of solid-white tuna in water (drained)

+ Third cup of mayo

+ One tablespoon of lemon juice

+ Four slices of provolone

+ Four slices of crusty bread

+ One teaspoon of ground pepper &  half teaspoon of salt

+ Fresh herbs & veggies: quarter cup of red onion, eight slices of tomato, four teaspoons of rinsed capers, quarter teaspoon of dried oregano

Making the Tuna Salad

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+ Mix tuna, mayo, onions, salt, pepper, oregano, capers and lemon juice. Stir, stir, stir.

Prep the Sandwich

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+ Don’t prep the sandwich until you’re ready to eat. This is to prevent soaking the bread.

+ Add a small amount of mayo on two slices of bread. Add tuna on each slice of bread.

+ Lay down one or two tomato slices and a cheese slice.

+ Heat until cheese melts, but be careful not to burn the bread.

OK, Let’s Eat. 

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+ But don’t stop here. Next week, we’ll post another delicious dish.


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#GoodMorning, Monday! Let’s do this!

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By Fausto Mendez

    Good morning! 

    Welcome to another week of LOLs, gear-turning marketing commentary, free fonts and easy-lunch recipes. The Bizz is here to help you survive the work day; you might even end up a little smarter for tuning in!

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You’re Doing Fine. Slow down.

By Fausto Mendez

    Everything will be OK. Thanks to Jashua Noom for the original photo. We’re rather impressed with it’s modern but very homely, calming feel. 


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Bring-Your-Own-Lunch Recipe: Creamy Artichoke Lasagna #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: Creamy Artichoke Lasagna.

    #BYOL (bring-your-own lunch) recipes are more often healthier (and, of course, tastier) alternatives to eating out for lunch at work, but naturally being human, we can’t always stick to what’s better for us. Every so often, we need a heartier, fattier dish to get us through the day, and this creamy artichoke lasagna is sure to hit the spot.

    Most Italian food is perfect for a #BYOL day at the office, so this delish entrée is certainly worth an hour or so if lasagna dishes tickle your fancy. So what’s in it?

Step 0 - The Grocery List

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+ Herbs & Veggies: 15 baby artichokes, four minced garlic cloves, one cup basil

+ Cheeses: 15 ounces of ricotta cheese, one cup parmesan cheese, one cup mozzarella cheese

+ Oils & Liquids: three cups water, one-fourth cup lemon juice, three tablespoons olive oil, one cup vegetable or chicken broth, two cups of half and half

+ Everything Else: nine dried (uncooked) lasagna noodles, half cup pine nuts, one egg, three-fourths teaspoon of salt, one-fourth cup flour

Step 1 - Prep the Artichokes & Noodles

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+ Preheat your oven to 350 degrees Fahrenheit. 

+ Slice off the base of each artichoke, and snap off the outer leaves until you only have the yellow leaves left. Then, slice off about a third of the top of each artichoke. Place the artichokes in a bowl, and add the lemon and water. Slightly stir, and leave it for now. 

+ Heat up the lasagna noodles. Drain them, and rinse with cold water. Drain the artichokes too. 

+ Drop a pan on the oven. Drop two tablespoons of the olive oil on the pan. Set the flame at about medium. Add the artichokes, pine nuts, and half of the garlic clove. Cook for about 8 minutes or until the artichokes feel rather tender. Don’t forget to continuously stir. Drop the contents of the pan into a separate bowl, and stir in the ricotta cheese, half cup of the parmesan cheese, half cup of the basil, the egg and the salt. 

Step 2 - Prep the Sauce

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+ In a bowl, mix the broth and flour together. In your shiniest saucepan, heat up the remaining olive oil. Mix in the rest of the garlic, and cook until tender (but don’t brown it). Throw in the flour mix and half and half. Heat until it’s all thick, bubbly and delicious. Turn off the heat. Quickly add the rest of the basil. 

+ In a separate bowl mix the mozzarella cheese and the rest of the parmesan cheese.

Step 3 - The Bake

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+ You’ll need an ungreased 3-quart baking dish that is shallow, not deep. 

Spread about a cup of the sauce into this dish. Layer three noodles in the dish, and spread the artichoke mix over the noodles. Add the rest of the sauce. Sprinkle about a half cup of the cheese mix over all of it.

+ Repeat this process until you run out of ingredient.

+ Bake for 35 to 40 minutes, uncovered. You’ll know it’s done when the edges should bubble up and the top lightly browns.  

+ Thank Midwest Living for the recipe, and eat it up!

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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: 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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