About TGHR

Top Blogs of 2019

January 20, 2020

We pride ourselves on generating original content on our blog. There is a treasure trove of information on there covering topics from resume writing, job hunting, managing tips and more!  These were our most popular posts of 2019 according to our Google Analytics.  Want to read them all? Click here.

  1. Can You Ever Recover from an NCNS situation

Ghosting was a big topic in 2019 – both for employers and employees.  The term “no call, no show” (NCNS) is attributed to a person that doesn’t show up to an assigned place or time.  It is deemed as highly unprofessional and often can have repercussions beyond just that one day. We cover what to do it you make this colossal mistake in this blog.

  1. Out of Office Messages for any Occasion

From time to time on the blog we also like to share resources, like our thank you note example.  This blog included a link to an out of office message generator that we had way too much fun playing with. We are already dreaming of warmer weather, so we have a chance to use it again.

  1. How to Make sure your Social Media is Job Search Ready

Did you know that 70 percent of employers use social media to research potential employees?  In addition, 57 percent of employers found content that caused them not to hire a candidate.  That is why it’s so important to have your social media channels in tip top shape during your job search.  This is key for recent college grads (really any age!). We shared some tips and tricks on how to freshen up your online presence.

  1. Top Holiday Gifts

This blog was published way back in January and was a round-up of our favorite gifts we received for the holidays.  It was fun to be Oprah for a minute and reveal our favorite things! It’s funny how many of our staff got some of the items for the most recent holiday season (the air fryer is still a popular gift)!

  1. TGHR Souper Bowl

This blog is based on one of our most delicious days in the office – our own “Souper” Bowl! In honor of the Super Bowl we had an office pitch-in of different soups. This is our compilation of the soups we shared that day – yummy!


Simple Summer Sides

June 26, 2019

Summer is the perfect time for cookouts with friends and family. We love a good BBQ at That’s Good HR.  Burgers, hot dogs or chicken on the grill just smells like summer! Here are two simple sides that will keep you smiling all summer.

Kirstia’s Famous Corn Dip

This “dip” is best served with Fritos Scoops, but tortillas chips work too. Carrots are a great option for the health-conscious, but despite their crunch they don’t measure up to the chip options.


4 cans Fiesta Corn (drained) – must be Fiesta Corn, no substitutions

1 cup sour cream

1 cup mayo

2 cups Colby Jack cheese, shredded

2 tablespoons canned jalapenos (or more if you desire more heat)

Mix all the Fiesta Corn, sour cream and mayo together until well blended.  Add jalapenos with a little juice and continue to mix.  Next, add the cheese and mix more.  Once all ingredients are together, if the dip looks too wet, add a bit more cheese.  If it appears too dry, add equal parts mayo and sour cream. Trust us – it is delicious.

Fresh Squeezed Lemonade

What says summer more than lemonade? This recipe can be doubled, tripled or even quadrupled to your desired serving size.


1 cup lemon juice (squeezing 4-6 makes about 1 cup)

1 cup sugar

6 cups water

To make 1 cup of lemon juice, you will need 4-6 lemons.  If you want to make more lemonade, just double the recipe – 8-12 lemons, 2 cups sugar and 12 cups water.  We promise it will taste like you’re strolling the midway at the State Fair.

Share with us what your favorite summer side dish is.  Bonus points for including a recipe!


TGHR Souper Bowl

February 1, 2019

With crazy cold temperatures in the Midwest and the big game approaching this weekend, team TGHR decided to heat up the office with a little friendly competition.  Introducing the inaugural TGHR Souper Bowl!  Staff members made soups and desserts to share during an office lunch.  Our big winner was Pizza Soup, but the other entries definitely made the playoffs in our book.  Try your hand at these soups and let us know which one you think is a touchdown.

Crowd-Pleasing Pizza Soup

This is crowd favorite especially with kids.  What really sends this soup over the goal line is topping it with mozzarella cheese and garlic butter croutons.

1 pound ground sausage

½ cup onion, diced

4 cups water

2 jars of pizza sauce (16 oz. each)

1 package pepperoni cut into quarters – pro tip: look for the mini pepperonis to use there fore no cutting needed

2 tomatoes diced

1 tsp sugar

½ tsp Italian seasoning

½ tsp garlic powder

½ tsp dried rosemary

¼ tsp dried basil

Brown and drain sausage and onion. Put in crock pot with other ingredients and cook on low for 3-4 hours. Great soup to make the night before the big game as this soup tastes best the next day.

Sausage Supreme

We’ll find out which team reigns supreme this weekend, but this soup was a winner! This one comes with the option of making it in a stockpot or a crock pot.

1 pound Italian sausage

1 onion, diced (red onion was used)

1 can Northern White Beans (do not drain)

1 can chicken broth

1 can of Rotel

1 Tbsp oregano

Salt and Pepper to taste

Brown sausage with onion.  If in stockpot add other ingredients and simmer for a minimum of 20 minutes. In crockpot, heat for 3 hours.

Touchdown Tortellini Tomato

This soup was top draft pick and comes together so quick, it will be ready by halftime.

1 can petite tomatoes (28 oz)

1 can chicken broth (28 oz)

1 can tomato soup (21.5 oz)

1 package chive and onion cream cheese spread (16 oz)

1 package cheese tortellini (found in refrigerated section)

1 pound Italian sausage (optional)

Combine all ingredients in a crock pot and simmer for 1 hour.

Huddle-up Vegetable & Steak Soup

This low-carb soup will warm you up so fast, you will feel like you are in the middle of the huddle.

1 pound beef stew cubes

2 cans of diced tomatoes with garlic and oregano

3 cans of beef broth

1 package of each: corn, green beans, edamame, carrots (frozen)

Radishes, quartered

Place all ingredients in the crockpot on low for 8 hours, add water if needed.

Legendary Red Beans and Rice

This take on a classic is sure to be a winner!

1 pound uncooked (dry) red kidney beans

12 ounces Andouille sausage, sliced

5 garlic cloves, minced

3 celery stalks, diced

1 medium white onion, peeled and diced

1 bell pepper, cored and diced

2 tsp Creole seasoning

1 tsp hot sauce, or more/less to taste

1/2 tsp dried thyme

2 bay leaves

7 cups chicken or vegetable stock

Salt and pepper to taste

Rinse the kidney beans thoroughly. Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the crockpot and stir. Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through.  Season with salt and pepper.  Before serving, remove the Bay leaves. Serve immediately over rice, garnished with green onions. Recipe here.

Spicy Chicken Ramen with a Kick

There’s no pressure to make the extra point when you make this soup with a kick!

4 cups low sodium chicken broth

1 can coconut milk (14 oz)

1/4 cup low sodium soy sauce

2 Tbsp fish sauce

2 Tbsp honey

1/3 cup creamy peanut butter

2 Tbsp red chili sauce (or sriracha)

1/4 cup Thai red curry paste

3/4 pounds rotisserie chicken

8 oz cremini mushrooms, sliced

2 red peppers, chopped

1 zucchini

1 inch fresh ginger, grated

1 clove garlic, minced or grated

2-4 squares ramen noodles

1 line, juiced

3 cups fresh baby spinach

1/3 cup fresh basil or cilantro, roughly chopped

In a large soup pot, combine the broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and chili sauce. Add the chicken, cremini mushrooms, red peppers, zucchini, ginger, and garlic. Simmer on the stove over medium heat for 15 minutes. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let the noodles soften. Top the soup with peanuts, cilantro and scallions. Recipe here.


Treat Your Coworkers to an Italian Feast

Meaghan Smith
August 27, 2018

You spend 40 hours a week with your co-workers, which could be more than you spend with certain family members in a week.  So why not treat your co-workers like family – hopefully you like them that much (if you don’t, check out our job board)! The TGHR team recently had a staff retreat and as one of our team building challenges, we collectively prepared an Italian feast.  Have you ever wondered if there can be too many cooks in the kitchen? Well, we can confidently tell you YES!

To create your own Italian feast, here are a couple suggested recipes.  Serve these dishes alongside of a salad, roasted vegetables, or even make your own antipasto skewers!

Bruschetta Bread

  • 6 roma tomatoes
  • 1 tsp minced garlic (recommend roasted garlic)
  • 2 tsp olive oil
  • 6 basil leaves
  • 1 loaf French bread, sliced
  • ½ cup butter, softened
  • 3 tsp garlic powder

Quarter tomatoes and remove juicy centers. Dice into small pieces and place in a bowl. Roll and slice basil leaves into small strands and add to tomatoes. Add olive oil and minced garlic to mixture and stir. Place mixture in refrigerator while preparing bread. Slice bread into 12 slices (or more). Combine butter and garlic powder together in a small bowl. Spread the butter over each slice of bread.  Place bread on a cookie sheet and bake for 10 minutes in a pre-heated oven set at 375 degrees or until golden brown. Remove from oven and top each piece with tomato mixture.  For a special touch, the TGHR team recommends adding shredded Parmesan cheese.

Pasta Cavateni

  • 1 jar spaghetti sauce
  • 1 box pasta (cooked and drained, recommend rigatoni)
  • 8 oz pepperoni (cut)
  • 2 peppers (any color cut and diced)
  • 1 cup mushrooms sliced
  • 1 pound ground Italian sausage cooked and drained
  • 2 cups shredded cheese (any kind, but we recommend Colby Jack)

Cook the pasta and drain. Brown the Italian sausage and then drain the grease. Place pasta, spaghetti sauce, Italian sausage, pepperoni, peppers and mushrooms into a 9×13 pan.  Mix all together. Then add cheese and mix well.  Place pan in a 350-degree pre-heated oven for 20-30 minutes until the cheese is melted.

Bon Appetit!