We’re Hiring: Executive Assistant

Hello hello! Here we are again!

Our team keeps growing and growing (and growing some more), and today, we’re looking for an incredible someone to join our team as an Executive Assistant. And just maybe (possibly? hopefully?) that someone is you.

This position is primarily part of the Pinch of Yum team, but will also be part of TinyBit, the parent company of our family of businesses. Here’s what the rest of those businesses are:

• Pinch of Yum: If you’re here, you know. Fresh, flavorful, and (mostly) healthy recipes made for real, actual, everyday life.
• Food Blogger Pro: A membership site where you can learn the essentials about what it takes to start and grow a successful food blog with easy-to-understand video tutorials and a helpful community to learn from.
• WP Tasty: Provides WordPress bloggers with tried and true plugins to optimize for SEO, Pinterest, and keyword linking.
• Nutrifox: Allows you to create custom nutrition labels almost effortlessly by pasting in your recipe or list of ingredients.
• Clariti: A tool that helps you take control of your content by organizing posts and pages, planning tasks and optimizations, and making data-driven decisions about your site.

We’re excited for someone to join our team to help keep things running smoothly on the business side of things and support our ever-growing team. Let’s get to it! 👇

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Executive Assistant Job Posting

About TinyBit

We’re a small (and mighty!) team of passionate creators, artists, business minds, and craftspeople who take pride in the work we do and are constantly thinking about how the things we create (recipes, products, or software) can help improve someone’s life or business.

We have five different brands operating under the TinyBit name: Pinch of Yum and Food Blogger Pro, our content publications; and Nutrifox, WP Tasty, and Clariti, which provide software tools to help you customize, build and grow your online content businesses.

We want to do great work with big impact. Our mission is to help you (or your business) get a TinyBit better. You can learn more about the TinyBit companies by visiting tinybit.com.

We are a company that highly values diversity, equity, and inclusion. People of all ethnicities, nationalities, genders, races, and sexual identities are encouraged to apply.

Job Overview

Our hope for this Executive Assistant position is to find someone who can help our businesses run more smoothly through excellence in clerical and administrative duties and tasks, as well as providing support to the founders.

This is a newly-created, remote (US-based), part-time position, starting at 20 hours a week.

Some in-person meetings may be required throughout the year.

Who You Are

Are you the type of person who jumps in with both feet when it comes to organizing? Do you thrive on managing multiple demands in a fast-paced environment? Are you motivated, kind, and easy to work with? Do you have a can-do attitude and natural ability to adapt in a dynamic environment? If yes, then read on! 

You’re Great At (The Absolute MUST-Haves)

• Organizing and prioritizing all things in life.
• Paying attention to detail – accuracy and clarity are your strengths.
• Delegating tasks, when appropriate.
• Communicating clearly and professionally in both verbal and written forms. 
• Understanding technology and being ready to learn. Apple products are a must as well as Google tools: Gmail, Google Calendar, Google Docs, Google Sheets.
• Solving problems and staying highly self-motivated.
• Staying two steps ahead – recognizing what needs to be done and taking initiative. You take great pride in not needing to be asked to do something!   
• Remaining professional in various situations and when interacting with different personalities. 
• Maintaining confidentiality of information.
• Working independently and reliably.

Extra Awesome / Ideal, But Not Required

• You have a “never say never” attitude. 
• You are a grammar whiz. 
• You are able to create easy-to-understand processes around repeatable tasks.
• You can figure out ways to use software to create strong processes and automations.
• You have a basic understanding of (or can learn) design tools like Canva or Photoshop.

What You’ll Do / Responsibilities 

The daily responsibilities in this role include, but are not limited to: 

• Processing and managing emails and calendars.
• Providing project management support.
• Scheduling internal and external meetings. 
• Managing communications on behalf of others, as appropriate. 
• Responding to and resolving administrative inquiries.
• Setting up eSignature documents and ensuring proper completion. 
• Coordinating and scheduling travel, accommodations, and meticulously filing expenses. Extra bonus: finding great deals! 
• Planning and executing various team events, meetings, and appointments. 
• Preparing agendas, schedules, and minutes for meetings, conferences, and other assigned events.
• Retrieving and preparing written summaries of information.
• Maintaining office supplies and coordinating maintenance of office equipment. 
• Maintaining a system for recording expenses. 
• Owning systems such as copying, sorting, and filing records both electronically and physically. 
• Assisting in the research of projects.
• Performing other general clerical duties, which may include record-keeping and handling mail, packages, deliveries, correspondence, sorting and forwarding items, and processing outgoing mail. 
• Performing bookkeeping activities relating to accounts payable.
• Performing other related duties as assigned.  

What You’ll Need / Education and Experience

• Required: High school diploma or equivalent.
• Preferred: Associates degree in office administration or related field.
• Preferred: 3-5 years of recent administrative support, reporting to one or more executives.
• Preferred: Experience working with executives in a rapidly growing environment, especially in technology.

How to Apply

Is this you? Is this someone you know? We would love to meet you and hear why you might be a good fit for this position!

Click here to apply. Applications must be submitted by Wednesday, July 21 by 11:59 PM CST for consideration.

The post We’re Hiring: Executive Assistant appeared first on Pinch of Yum.

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Lemongrass Chicken with Rice and Zucchini

Hello and happy flavor day to you! Because this right here is a flavor all-star.

This recipe involves tender chicken (thighs, please!) sautéed and then simmered in an OMG creamy-coconut-lemongrass-flavor-packed sauce, with steamy jasmine rice, and fresh herbs, and some veggies on the side if you want.

And all I have to say is big, big love for this.

Why Everyone Needs This Lemongrass Chicken ASAP

As with most superdelicious foods, this lemongrass chicken is giving us the best of both worlds:

1. Fresh, energized, life-giving flavor from the lemongrass and lime and cilantro;
2. Creamy and totally comforting lusciousness from the coconut cream, chicken, and rice.

So it eats like a comfort food, but it tastes like lightness and zippy zing and flavor excitement, and it is all-around one of my favorite things to cook and eat right now.

How To Make This Lemongrass Chicken

The method of making this is fairly straightforward: sauté the chicken, build the sauce, add the chicken back in. That’s pretty much the bones of it.

For vegetable activity – zucchini is all up in my CSA right now, so I like to serve this with pan-fried zucchini half-moons with their little tender-crispness and golden browned spots. But I can confirm that any vegetable, including a very delicate and simple green side salad, is just as lovely.

Use What You Have On Hand

For substitutions, chicken breasts will work, although I prefer thighs. For a vegetarian option, pan-fried tofu would be fabulous. I am also having visions of shrimp and feeling really excited about it. Right? With a little fish sauce or something? That would be awesome.

And coconut milk could work in a pinch, but COCONUT CREAM is the gold standard for achieving a sauce that ladles on like a gravy, which I just cannot seem to quit. It is cash money deliciousness.

Sending lots of love to summer and fresh flavors that support a good food mood. Lemongrass, you star, you.

Lemongrass Chicken: FAQs

So chicken breasts can work here, right?

Chicken breasts could work, but you’ll lose a bit of the juiciness and tenderness, so chicken thighs are the way to go if those are available to you. For a vegetarian option, pan-fried tofu would be perfect!

I can only find coconut milk. Will that work?

Coconut milk will work a pinch, but you might lose some of the creaminess. Make sure to use full-fat coconut milk instead of light coconut milk.

I’m trying to cut out refined sugar. Do I need the brown sugar in the sauce?

The brown sugar really helps balance out some of the flavors of the coconut cream and the lime juice, so it’s best to keep it in. For a refined sugar-free option, you could try coconut sugar instead.

Source notes: My version of this recipe was modeled after a pre-made product (I am very fancy) called Kevin’s Lemongrass Chicken. I have also tried a lemongrass chicken from a local Vietnamese restaurant that was similar (and also delicious!), but the version I tried was more of an oil-based sauce vs. cream-based sauce, so in making this I was attempting to replicate the former!

Print

Lemongrass Chicken with Rice and Zucchini

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• Author: Lindsay
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings

Print Recipe

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Description

This Lemongrass Chicken with Rice and Zucchini is OMG-level good! Tender chicken thighs, sautéed and then simmered in a creamy coconut and lemongrass sauce, sits next to a steamy pile of jasmine rice, fresh herbs, and your choice of veg.

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Ingredients

Chicken:

• 1 1/2 pounds boneless skinless chicken thighs
• 1 teaspoon paprika
• garlic powder, onion powder, salt, and pepper to taste
• olive oil

Lemongrass Sauce:

• 3 cloves garlic, minced
• 1 jalapeno, ribs and seeds removed (optional), minced
• one 1-inch knob of ginger, grated or minced
• 2 tablespoons lemongrass or lemongrass paste
• 1 tablespoon brown sugar
• one 14-ounce can coconut cream (similar to but thicker than coconut milk)
• juice and zest of one lime
• salt to taste

Serve with:

• cilantro and/or basil, chopped
• rice

zucchini or broccoli or a nice lil green salad 

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Instructions

1. Cook the chicken: Heat the oil in a large skillet over medium high heat. Add the chicken thighs, sprinkle with spices, and cook for 8-10 minutes until cooked through. Remove from pan. Once cooled, shred / pull into small bite-sized pieces.
2. Make the lemongrass sauce: Add the garlic, jalapeño, and ginger to the chicken pan (you don’t have to wipe it out – save all those good flavors). Sauté until fragrant. Add the lemongrass and brown sugar; stir to combine. Add coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice, and salt. 
3. Finish: Add chicken back in to the sauce. Stir in some fresh cilantro or basil just before serving. Serve over rice with any veggies that you like. And now enjoy this amazing flavor moment. ♡

Notes

For the chicken, I prefer it to be a little more roughly chopped rather than perfectly cut pieces, so I like to do a combination of shredding and then run my knife once or twice through the whole pile of shredded chicken.

• Category: Dinner
• Method: Sauté
• Cuisine: Thai-Inspired

Keywords: lemongrass chicken, chicken recipe, lemongrass recipe

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

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More Chicken Recipes That Are Just So, So Good

• Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette (this one will make all of your summer salad dreams come true)
• Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken (pasta in a luscious cream sauce? yes please!)
• 5 Ingredient Lemon Chicken with Asparagus (super simple ingredient lists, like this one, are our favorite)
• Coconut Lime Grilled Chicken and Rice (the flavors here! ahhh! SWOONING!)

The post Lemongrass Chicken with Rice and Zucchini appeared first on Pinch of Yum.

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Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken

This recipe is sponsored by DeLallo

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Do you know what’s never not delicious? Even in the heat of summer?

Noodles. ♡

And if you should find yourself, sometime in the next week or so, making a rustic garlicky burst-tomato cream sauce speckled with fresh summer sweet corn and CSA zucchini, tossing it with some hot pappardelle, and making a perfect little bed where you can place a piece of juicy pan-fried chicken only to top it all with Parmesan and basil… well, then, this summer is looking good for you.

And the reality of my life right now is that I literally just ate this, like, moments ago, and now I’m looking at it and I want to eat it again. ♡ Ugh. THE POWER OF PASTA. Love and respect.

This DeLallo pappardelle egg pasta is a summer favorite of mine – I mean, yes, also a favorite in every other season, but I like pappardelle for its ability to hold up tender little chunks of super fresh summer produce with its flat, wide shape. And pappardelle can be hard to find, which is why this is an essential to add to your next DeLallo order so you just have it on hand always. Along with the spirali. And the shellbows. Motto for 2021: fun pasta shapes make life better.

I also find cream sauces to work so deliciously with pappardelle, and this egg pasta in particular, because it gives the sauce what it needs for the appropriate balance of silky, slippery, sticky clingy-ness. Find someone who loves you the way this sauce holds on to this pasta. Is that how that works?

The cream sauce here, though – it’s not overly heavy, in my opinion. It’s just enough to hold it all together and give you the little bit of extra-luscious something that makes you try it and say, actually, yes, I think I do need 100 more bites of this. (And you do.)

Summer produce is here for us and everyone said AMEN!

I love a good meal that’s a… full meal, like one where you don’t have to make a vegetable side to go with it, you know what I mean? So the more the merrier in terms of summer veggies here. I used the tomatoes to make the sauce, and then included sweet corn and zucchini as my extra veg add-ins, and had chicken for my protein, but all of those are swappable for whatever you have or whatever you like.

The best recipes are the ones where you can say, this is how I did it and now YOU DO YOU! And that’s what I’m saying here.

Go into the world and make this pasta your own.

Prefer To Watch Instead Of Read?

Burst Tomato Pappardelle: FAQs

Looks delicious! Can I use chicken thighs here?

Absolutely! Just make sure to pound them out a bit so they can cook quickly.

Can this be made vegetarian?

Of course! Just leave out the pan-fried chicken.

I don’t have one of the veggies listed on hand. Can I use other veggies here?

Please, please, please! This pasta is begging to be customized to be whatever you want. Peas? Sure! Mushrooms? Yum!

Print

Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken

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• Author: Lindsay
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 mega servings

Print Recipe

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Description

Meet your next fave summertime pasta! Egg pappardelle tossed in a luscious cream sauce with fresh, bursty summer veg and the best crispy pan-fried chicken. Here we goooo! 

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Ingredients

Units

For the Chicken:

• 1 lb. boneless skinless chicken breasts, cut thin or pounded a bit so they cook quicker and more evenly
• 1/2 cup flour in a bowl with plenty of salt and pepper
• 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
• 1–2 tablespoons butter

For the Pasta and Sauce:

• 1 package DeLallo Egg Pappardelle
• 1–2 cups cherry tomatoes
• 1–2 cup sweet corn, cut off the cob (about 2 ears)
• 1–2 cups zucchini half-moons (about 1 small zucchini)
• 2 cloves minced garlic
• juice of 1 lemon
• salt to taste
• 1/2 cup heavy cream
• Parmesan and/or basil for topping

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Instructions

Video

1. Pasta: Cook the pasta according to package directions. Toss with oil and set aside.
   
2. Pan fry the chicken: Coat each chicken breast in flour mixture; shake off excess. Heat the olive oil in a large skillet over medium high heat. Add the butter after the oil heats up to prevent burning it. Add chicken pieces and cook for a few minutes on each side until golden brown and cooked through. Remove chicken and keep warm.
   
3. Make the sauce: Add your cherry tomatoes into the chicken pan – leaving all the oil and extra browned bits so the tomatoes can pick up all that flavor. Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce.
   
4. Add the veggies: Add the corn and zucchini; sauté for a few minutes until the zucchini is softened. Stir in the garlic for your last minute of sautéing, just long enough to make your kitchen smell amazing. Add lemon juice, cream, and season with salt and pepper.
   
5. Put it together: Add pasta and toss gently to bring it all together. Serve topped with Parmesan, basil, and a nice piece of golden brown chicken.
   

• Category: Pasta
• Method: Pan-fry
• Cuisine: Italian-Inspired

Keywords: pan-fried chicken, pappardelle, pasta and chicken

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

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Thank you to DeLallo for sponsoring this post!

Lots Of Summer Pastas To Love

• The Best Easy Pasta Salad (there’s a reason this one is called “the best”…so good!)
• Sesame Noodle Bowls (meal prep friendly meals FTW)
• Roasted Tomato Puttanesca (sheet pan pasta anyone?)
• Creamy Shrimp Pasta with Corn and Tomatoes (silky noodles with garlicky shrimp? yep yep yep!)

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How to Make Cold Brew

Summer is here and honestly the thought of a hot cup of coffee in the morning or, dare we say it, as a late afternoon pick-me-up while the world around you positively swelters (seriously, are the windows melting?!) is just…not great. Like, is it possible to sweat on the inside of your body?… 

So, no no hot coffee and yes yes smooth, subtle cold brew. If you’ve never made cold brew coffee before, fret not! We have all the tips and tricks for you. You don’t need any fancy gear (although if you already have it, fun!), a simple mason jar and some coarse grounds of your favorite bean will do. And then, kick your feet up and get ready for the cool mellow caffeine boost that awaits you!

How To Make Cold Brew Coffee

1. Grind the beans on the coarsest setting on your coffee grinder. If you grind your beans at the grocery store, make sure to choose the French Press-style or coarse setting. We like this grinder if you’re doing the grinding yourself.

2. Combine the coffee grounds and the water into a covered large jar or cold brew maker. Make sure the grounds are completely saturated in the water.

3. Let the coffee steep for ideally 18 hours. Less than that and the cold brew might taste a bit too watered down. More than that and the beans could get bitter-tasting. Your cold brew can be steeped at room temp on the counter or you can toss it in the fridge.

4. Strain the beans. If you’re doing the jar method, put some cheesecloth over a fine-mesh strainer and strain the coffee into a clean jar. If you have a cold brew maker, things are super easy and you’ll just need to discard the soaked grounds.

5. Store your freshly made cold brew in a sealed container in the fridge for up to 1 week.

How Should I Serve My Cold Brew?

Lots of different ways to shake things up! You can add ice to a glass with a splash of your favorite cream and a swizzle of honey, or for a completely undiluted version, make coffee ice cubes (!!) and toss those in your cup with your cold brew.

Whoa, Wait! How Do I Make Coffee Ice Cubes?

This might be the shortest and simplest recipe to ever exist on Pinch of Yum. Just pour coffee (hot or cold, whatever you have on hand) into ice cube trays and freeze. Or, even better, make your ice cubes fancy. That’s it – DONE! Level-up your cold brew by coffee by making an iced latte with coffee ice cubes. Put a few coffee ice cubes in a glass and top with your favorite creamer – your forever warm-weather sippin’ bev.

How Much Coffee Should I Use To Make Cold Brew?

We like using a ratio of 3/4 cup whole beans to 4 cups cold water.

Can I Make This Decaf?

Sure can! Just use decaf whole beans. These beans are really good!

Can You Use Regular Ground Coffee To Make Cold Brew?

The best type of grind for making cold brew is a coarse grind (or French Press-style). Pre-ground coffee is usually a fine or espresso-style grind and doesn’t work super well for cold brew.

Is Cold Brew Stronger Than Regular Coffee?

Cold brew actually has a smoother and more mellow flavor than regular hot coffee.

Is Cold Brew The Same As Iced Coffee?

It’s a little bit different actually. Iced coffee can literally be made by plopping ice cubes in a hot cup of coffee brewed at double strength and letting it chill (a good option in a pinch), but if you have the time, cold brew coffee is so much more. It’s a bit lower in acidity, it’s steeped cold rather than hot brewed, tastes a little sweet depending on the beans you pick, and has a smoother taste compared to iced coffee. Fair warning, there’s usually a bit more caffeine in cold brew, too (wheeeeee!!). The caffeine order from most caffeine to least caffeine here is hot coffee, cold brew, and then iced coffee.

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Need Some Breakfast Inspo to Pair with Your Cup O’Joe? Check out our best life-changing healthy breakfasts!

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