Posts Tagged ‘Flathead Beacon’
Garlic Chicken and Wild Rice Soup
We started by infusing our chicken broth with a megadose of garlic, before adding tender morsels of chicken.... more
Chicken Enchiladas in the Slow Cooker
We wanted a more streamlined recipe for chicken enchiladas, one that utilized our slow cooker to make the filling.... more
Can you help your customers too much? Part 1
By MARK RIFFEY - When providing help is both the lifeblood and possible death of your business... more
Team Players Make The Team Better
By MARK RIFFEY - The best make the whole team better. But how to find them?... more
Selling Your Company?
By MARK RIFFEY - Being asked to sell your company is often unprovoked. You haven't listed it or said you're ready to retire. "I'm not ready", you might think.... more
Finish Important Work This Year
By MARK RIFFEY - Everything will not magically change the week of January 1st. It didn’t last year, remember?... more
Shrimp Scampi
When I last made my way through a mediocre rendition of Shrimp Scampi, I decided it was time to realize this ideal scampi vision at home.... more
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