Posts Tagged ‘Flathead Beacon’

Monkey Bread

The name “monkey” refers to how you eat this sweet treat – with your hands.... more

Cranberry-Apple Crisp

We achieved the perfect fruit mix by combining fresh and dried cranberries.... more

Finish Something.

By MARK RIFFEY - Unfinished, procrastinated tasks have the same effect as that bag of flour. Finish something today. Check that box.... more

Glazed Spiral-Sliced Ham

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. ... more

Mushroom Cornbread Stuffing

By KATIE WORKMAN - You can certainly cook this stuffing in the turkey if you want, but I rather love it in a pan, so the top gets crispy and browned.... more

Compelling Reasons to Buy

By MARK RIFFEY - Your chances of success improve when you meet someone's needs and/or wants with a compelling offer.... more

Cauliflower Tots

By KATIE WORKMAN - My family can eat a baking sheet of that before dinner even hits the table.... more

Really Bad Advice

By MARK RIFFEY - Business is hard enough without taking bad advice.... more

Toasted Pumpkin Seeds

By SARA MOULTON - Eat these toasted seeds straight up, like nuts, or add them to soups or salads.... more

Instant Pot Mediterranean Lamb Stew

By KATIE WORKMAN - Don’t have an Instant Pot? You can also make this stew in a slow cooker. ... more

Hiring Right Saves Money

By MARK RIFFEY - I know… when you find a highly qualified candidate, you don’t want to look for disqualifying info. Do it anyway.... more

Korean Fried Chicken Tenders

By KATIE WORKMAN - You’ll probably dream about them until you eat them again.... more

Hot Corn Queso Dip

By KATIE WORKMAN - It’s a lovely way to use up those ears of corn that seem to be exploding in the markets from July through September.... more

Between A Rock And A Hard Place

By MARK RIFFEY - Ego-free discussion is likely the sole route to business survival.... more

Roasted Broccoflower with Shiitake

By KATIE WORKMAN - Broccoflower has a slightly sweeter and less-bitter taste than either regular cauliflower or broccoli.... more

Green Beans with Tarragon Vinaigrette

By KATIE WORKMAN - This herb dressing is bright and bracing, with a lovely anise-y flavor from the tarragon.... more

What’s Your Secret?

By MARK RIFFEY - Do the thing. Even when you're horrible at it.... more

The Self-Managing Business

By MARK RIFFEY - What does it take to create a self-managing business? Is if even possible?... more

New Bay Sweet Potato Fries

By KATIE WORKMAN - What these fries lack in crispness they make up for in soulful flavor and warm color.... more

Southwestern Black Bean and Corn Salad

By KATIE WORKMAN - This is one of those salads that just saves the day over and over again.... more

Horseradish and the Pursuit of Perfect

By MARK RIFFEY - What insignificant thing brings people back again & again?... more

Salmon Corn Chowder

This recipe is loaded with nuggets of baked salmon and qualifies as a main course chowder, if you wish.... more

Israeli Couscous, Swiss Chard, Peppers

By KATIE WORKMAN - This is very nice served warm, but it’s also a great room temperature salad, perfect for a picnic or a potluck barbecue party.... more

A BLT That Showcases Dueling Dynamics

As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly.... more

What’s Your Growth Plan?

By MARK RIFFEY - Are you a doer or an operator? Your growth path depends on the answer.... more

Marbled Mirror Glaze for Cake

By DEBORAH MISIK - Although mirror glaze has been around for a long time, social media has heightened its allure by marbling it with modern color... more

Grilled Halibut

By MELISSA D'ARABIAN - Try my recipe for Homemade Turkey Breakfast Sausage Patties for an easy take on a traditional breakfast sausage. ... more

Salmon Panzanella

By KATIE WORKMAN -This is the kind of one-bowl lunch or dinner that is pure summertime happiness.... more

Getting Started, Part Two

By MARK RIFFEY - Last week, we started talking about a young man asking for advice getting started in his handyman business.... more

Getting Started, Part One

By MARK RIFFEY - How do you get started in a handyman business? Part one of a two part series.... more

Homemade Breakfast Sausage Patties

By MELISSA D'ARABIAN - Try my recipe for Homemade Turkey Breakfast Sausage Patties for an easy take on a traditional breakfast sausage. ... more

Spring Green Salad

By MANDA HUDAK - This dish combines springtime green vegetables with nutritious, fluffy quinoa and a bright herb vinaigrette. ... more

Unmet Needs

By MARK RIFFEY - Is there anything that we aren’t doing for you that you wish we would take care of?... more

Chicken Piri Piri

By KATIE WORKMAN - Why spatchcock a chicken? It cooks more quickly and evenly, and also allows for some nice overall browning.... more

Citrus-Marinated Salmon

By KATIE WORKMAN - The bright flavors of lemon and orange are a nice complement to the fish in this recipe.... more

Always Done It That Way?

By MARK RIFFEY - A review of systems that fails to review readiness for the next three to five years of operation isn't doing you any favors.... more

Ask Questions While The Answers Still Matter, Part 1

By MARK RIFFEY - Timely questions can save a client relationship and pay years of dividends to your business.... more

Mini Pizzas

By KATIE WORKMAN - If you want to wow your gang during an Oscar viewing party, game day, or a movie-watching or Netflix-binging session, mini pizzas are a great way to go.... more

What Would They Do To Put You Out Of Business?

By MARK RIFFEY - How would they price, market, sell, deliver, service, and communicate?... more

Impossible Pie

By MICHAELLA IRLBECK - This pie is healthier than most breakfast cereals and can be served for breakfast or for dessert.... more

Garlic Herb Bread

By DEBORAH MISIK - This versatile bread can be braided, made into rolls, used as great pizza crust, or filled with pepperoni, sauce and cheese for a meal.... more

Planning 2018 Got You Wrapped Around The Axle?

By MARK RIFFEY - How to find two hours a day of quiet time to get your 2018 planning finished.... more

Apricot Almond Coffee Cake

By SARA MOULTON - If you’re expecting overnight guests during the holiday season, you might want to stock up on the ingredients for this recipe.... more

What’s Freedom Mean To Your Business?

By MARK RIFFEY - When you ask business owners why they started their company, you frequently hear these words: Freedom and opportunity.... more

Chocolate Peppermint Cookies

By SARA MOULTON - If, like me, you’re a fan of dark chocolate peppermint bark at Christmastime, you’re going to love these cookies.... more

Winter Greens

By CHEF MANDA HUDAK - The key to memorable salad is homemade dressing. Sadly in this country we have embraced the convenience, unhealthful and overly sweetened versions of pre-made dressings.... more

Headspace, Creativity and Cartooning

By MARK RIFFEY - The blank slate is a challenge. But why?... more

Canelé

By CHEF DEBORAH MISIK - The caramelized crust paired with the soft custard center makes this a one-of-a-kind pastry.... more

I Went To The Gym Once. Didn’t Work.

By MARK RIFFEY - Going to the gym once doesn’t produce ideal results. Neither does inconsistent execution. Consistency breeds trust, unless you're consistently bad.... more

Sweet Potato and Brussels Sprouts Hash

By MELISSA D'ARABIAN - This dish is filling enough to step in for less healthy options at your holiday table, but broad enough in its appeal to be eaten year-round.... more