The Bizz by AnyPromo.com

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

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: Fast & Lazy BBQ Chicken


Every week, we suggest a fascinating, delicious and not-so-unhealthy dish that is easy to reheat in your office lunchroom. This week’s #BYOL recipe: BBQ Lazy Chicken. 


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Author: Fausto Mendez / Photographer: INeedCoffe

    Another week, another fast, easy and delicious recipe. This week, we feature an original recipe, straight out of the mind of my other half. She makes this chicken several times every month, and each time, she makes extra for me to take to work the next day. It heats up well in a microwave, and pairs well with a variety of sides, my favorite being macaroni & cheese to accompany the main course. 

    This BBQ chicken recipe is incredibly fast and easy, and you may find yourself in utter awe at the taste of this utterly delicious chicken. Unfortunately, she usually eyeballs measurements, so I don’t have exact measurements for you. You may require a second attempt at getting it just right, but even if imperfect, it’s hard to ruin this recipe, unless you overcook the chicken. In that case, it’s really easy to ruin it, so that’s the most important part of the recipe. Don’t overcook the chicken!

Step 1: The Ingredients

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Photographer: Phú Thịnh Co

+ Chicken: legs, thighs, whatever you like. I prefer thighs.

+ Lawry’s Chicken & Poultry Rub

+ Coconut Oil

+ Homemade BBQ Sauce: minced onions, garlic butter, ketchup, brown sugar, vinegar, worcestershire sauce and water.

+ You may substitute the homemade BBQ sauce for your favorite bottled brand, but I really love my wife’s BBQ sauce recipe.

Step 2: The Chicken

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+ Liberally smear the Chicken & Poultry rub over the chicken pieces.

+ Perfectly sauté the chicken pieces in coconut oil. BHG has a great guide on how to perfect sauté any piece of chicken, if you’re not sure how to do it.

Step 3: The BBQ Sauce

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Photographer: K.M. Gong

+ If you opt for bottled sauce, you can skip this step. Just pour it on your chicken when you’re ready to eat.

+ If you’re making the homemade BBQ sauce, grease a new pan with butter, and sauté the onions until translucent. 

+ Add garlic, and “sweat”, chef’s slang for “cook out the juices”. 

+ Add ketchup and a small amount of water. Mix. Add a splash of vinegar and a splash of worcestershire sauce. Mix, and simmer for ten minutes.

+ Taste the sauce. You’ll have to adjust your sauce by adding sugar, worcestershire sauce and ketchup until you’ve discovered the perfect blend for your tastebuds. 

+ Simmer until the sauce thickens.

+ If you’re not eating the chicken immediately (maybe because it’s your lunch at work tomorrow), don’t store the chicken in the BBQ sauce. Add the sauce only when you’re ready to eat. Don’t let it swim in the sauce for days.


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Recipes to Boost Focus in Meetings: Strawberries & Cream Dessert Cups #RBFM

By Fausto Mendez

    Pitching to a hungry audience is shooting yourself in the foot, so bring along some tasty treats - preferably sugary stuff - to boost client focus and mood. It WILL make a significant difference in the success or productivity of your meeting. This week’s #RBFM sugar spell: Strawberries & Cream Dessert Cups!

    This is certainly an interesting recipe. As always with our RBFM series, we search for outstanding and unique recipes that shock & awe with flavors, textures and visual appeal. The goal is to wow clients, partners and/or co-workers at your next meeting with a dessert that is so amazing (and sugary) that it actually improves their moods and nudges their opinions in your favor. Hunger is your enemy in the meeting room, so come prepared!

Step 1: The Grocery List

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+ Heavy whipping cream, (non-GMO) Chunks ‘O Fruit bars (available at Sam’s Club), strawberries, mini phyllo cups, vanilla, sugar, love. 

Step 2: Beat that Cream

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+ Beat the whipping cream, sugar, vanilla until you get some soft peaks. Mix in a melted Strawberry fruit bar for extra flavor.

Step 3: Fill ‘Em Up

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+ Fill the mini phyllo cups with the cream mix.

+ Cut some strawberries into little squares.

+ Cut some fruit bars into little squares. If you’re serving these at work (or away from where you’re preparing the dessert), you should dice the fruit bar at your destination. Obviously, ice cream melts, so you should refreeze the fruit bar at the destination, and then, cut the bar and add it to the cups. 

+ Next, add the squares of fruit bars, and finally top it all off with the strawberries. Serve ‘em quick; I imagine these would lose their visual appeal as they warm up to room temperature. 

+ Finally, thank The Gunny Sack for the original recipe and the gorgeous photos. 

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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 Recipes: Mini Cheeseburger Pies #BYOL #WTF

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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 Cheeseburger Pies. 

    This is perhaps one of the most convenient and unique #BYOL recipes that we’ve ever posted, and if you love hamburgers, you have to try it out for your next in-office meal. It’s basically all the ingredients that you’d put into a burger but in the shape of a pie… or a muffin.

    It’s a pie that small looks more like a muffin, actually, but that’s enough small talk. Preheat your oven to 375 degrees Fahrenheit, and throw on an apron.

Step 1 - The Grocery List

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+ Burger mix: one pound ground beef, one chopped onion, one tablespoon Worcestershire sauce, one teaspoon garlic salt, one cup shredded cheese.

+ Baking mix: half cup milk, half cup Original Bisquick mix, two eggs.

+ Optional garnishes: twelve mini dill pickles, one chopped tomato, ketchup, mustard. 

Step 2 - The Prep

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+ In a skillet, preheat the beef and onion over a medium-high flame for five to seven minutes. Frequently and thoroughly stir. 

+ Let the beef chill for three to five minutes, and add the Worcestershire sauce, cheese and garlic salt. Thoroughly mix. 

+ In a separate bowl, drop in the baking ingredients, and stir, mix and poke until thoroughly blended.  

Step 3 - The Bake

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+ Cover a 12-muffin pan with cooking spray or your favorite cooking grease.

+ Spoon a small tablespoon of your baking mixture and a one-fourth cup of burger mixture into each of the twelve muffin cups. Spoon another tablespoon of baking mixture into each muffin cup in order to “sandwich” the burger mixture in between baking mixture.

+ Bake for about 30 minutes. A sign that it’s done is if you can insert and pull out a clean toothpick and there’s a nice golden-brown shade to the tops of the mini hamburger pies. 

+ Allow the mini hamburger pies to cool for ten minutes outside of the pan. Add garnish, thank My Kitchen Magazine for the recipe, and eat!


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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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Recipes to Boost Focus in Meetings: Slutty Brownies #RBFM

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By Fausto Mendez

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

    Who doesn’t love a well-made dessert smashed into some Oreos, which is then smashed into another delicious, delicious dessert? If you don’t love that, I suggest you leave now because we’re about Frakenstein a brownie, a blondie and some Oreos into one amazing concoction, otherwise known as the “Slutty Brownie.” Let’s start by preheating your oven to 350 degrees Fahrenheit.

Step 0 - What You’ll Need for 15 to 20 Slutty Brownies

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+ The blondie mix: 8 tablespoons butter, 3/4 cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 1 1/4 cup flour, 1/2 teaspoon baking soda, pinch of salt, 1/2 cup chocolate chips (add more chocolate chips, if you want). 

+ The brownie mix: 1 1/2 cup sugar, 3/4 cup cocoa, 1/2 teaspoon baking soda, 2/3 cup butter, 1/2 boiling water, 1 teaspoon vanilla, 2 eggs, 1 cup flour, pinch of salt, 1/2 cup chocolate chips (add more chocolate chips, if you want). 

+ One package of Oreo cookies

+ One 9” x 9” brownie pan

Step 1 -  Make the Blondie and Brownie Layers (No Baking Yet)

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+ The Blondie mix: Add melted butter and brown sugar into a bowl. Beat that mix until she’s smooth and ready. Add eggs and vanilla extract. Beat some more. In a separate bowl, mix together the flour, baking soda and salt. Next, mix both mixtures together. Stir in your chocolate chips. 

+ The brownie mix: Add sugar, cocoa, baking soda to a clean, empty bowl. Then, slowly mix in the melted butter. Add the boiling water. Stir, stir, stir. Next, add the vanilla and eggs. Stir some more. Add the flour and salt. Keep stirring. Finally, add the chocolate mix.

Step 2 - Stack the Layers in the Baking Pan

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+ Line the baking pan with aluminum foil, which you’ll grease with baking spray.

+ Slutty brownies are, of course, made of three layers. Start with the blondie mix at the bottom of the baking pan. The middle layer is just cracked and broken Oreos, and you can use as many cookies as you prefer. The top layer is the brownie batter. If you’re feeling extra sinful, add another layer of Oreos at the top of the brownie batter. 

Step 3 - Let’s Get Baked

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+ Bake the dessert for 35 minutes. The key is underbaking in order to achieve a soft, almost gooey texture, so be careful not to overbake. 

+ Eat your masterpiece. Then, take a nap. Wake up. Repeat until all Slutty Brownies have been vanquished. 

+ I conveniently forgot that we made these brownies for an upcoming meeting or pitch. You may need to make another batch if you took my above advice to eat all the brownies. 

+ Thank Julia’s Album for the original recipe!

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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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Recipes to Boost Focus in Meetings: “Ooey-Gooey” Butter Cookies #RBFM

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By Fausto Mendez

    Pitching to a hungry audience is shooting yourself in the foot, so bring along some tasty treats - preferably sugary stuff - to boost client focus and mood. It WILL make a significant difference in the success or productivity of your meeting or pitch. This week’s #RBFM sugar spell: “Ooey-Gooey” Butter Cookies. 

    Our favorite and most popular #RBFM recipes often mash up two different deserts into one delicious concoction that most people don’t even realize is possible, and this week’s treat follows that tradition closely by combining cake and cookies. You can thank Lil Luna for the original “Ooey-Gooey” recipe, which we summarize down to the short-and-sweet version below. Let’s start by preheating your oven to 350 degrees Fahrenheit.

Step 0 - Gather Your Ingredients

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+ One box of Yellow Cake Mix

+ Half cup butter

+ Half teaspoon vanilla

+ One 8 oz. cream cheese bar

+ 1 Egg

+ Powdered Sugar

Step 1 - Beat the vanilla, egg and cream cheese until fluffy.

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Step 2 - Add the cake mix.

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Step 3 - Let it chill for 30 min. Roll into balls. Dip in sugar. Eat leftovers.

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Step 4 - Bake for 10-12 minutes at 350. Drizzle sugar.

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