Sacchef's Blog

Order your Handmade Chocolate truffles today for the Holidays

sacchef — Thu, 08 Dec 2011 06:58:29 +0000

Order your Handmade Chocolate truffles today for the Holidays.

Filed under: Uncategorized

Order your Handmade Chocolate truffles today for the Holidays

sacchef — Thu, 24 Nov 2011 01:40:39 +0000

Handmade Chocolate Truffles as a great Christmas Gift

Select your choice of flavors: White Chocolate, Milk Chocolate, or Dark Chocolate

Select your fillings: Chocolate Fudge, Caramel, or Chocolate with Nuts

(OR ANY COMBINATIONS OF THE ABOVE)

Select your size below

The “Santa” Box

A round box of 8 select truffles

1 lb weight

Only $20

the “Holiday” Box

A oval box of 4 select truffles

1/2 lbs weight

Only $10

The “Season’s Greetings” Bag

A gift bag of 2 select truffles

only $5

Brian is taking orders NOW through December 22nd in the greater Sacramento Area

Call Brian to Order at 916-879-4611

Filed under: Black Friday, Christmas, Cyber Monday, GIFTS, Holidays, Sac Chef Catering, Valentine's Day

Sean T. Boyd, CPA, CFP, CVA

sacchef — Fri, 14 Oct 2011 02:57:22 +0000

Money Metamorphosis is a 13-week intensive, participatory program that will literally transform your financial life.

Money Metamorphosis will teach you the building blocks of financial freedom, including:

Establish an emergency fund

Eliminate all debt

Save three to six months of expenses

Invest 15% of your income

Save money on your grocery bill by feeding your family for less.

Save for college

Pay off your house early

Build wealth and give!

What sets this class apart from the rest is the application of the principles. Each week you’ll not only learn about new concepts and workable strategies, but you’ll put them into action. Online support, accountability, group interaction and achievable goals provide the momentum and support to change your relationship to money – once and for all.

Money Metamorphosis graduates take part in complimentary reunion classes and enjoy an active online group where they can continue to support each other in reaching their financial goals.

Register Now. You can register for one of our 2012 classes by calling (916) 483-8208, send an email to info@olsenpartners.com or byvisiting his website at http://www.olsenpartners.com

Filed under: BNI

Extra, Extra…Get your Early Bird Tickets for Ivan Misner in Sacramento

sacchef — Mon, 10 Oct 2011 17:15:27 +0000

“Early bird” tickets for Ivan Misner’s Sacramento March 22, 2012 “Business Networking and Sex” book event are now available online at BNI Central Valley!

BNI’s Founder, networking expert and New York Times bestselling author Dr. Ivan Misner will be in Sacramento for ONE NIGHT ONLYThursday, March 22nd, 2012. He will reveal the different ways men and women approach business networking, and as a result how they do business.
Click here to watch a brief video introduction to the book.
Click here to print the event flyer.

The event is open to all. Invite your friends and business associates to hear one of the world’s great public speakers!

Buy your tickets online below, from a BNI Central Valley director consultant or call BNI Central Valley office at (916) 489-9302.

Click here for Early Bird Tickets (until February 15th) – $12.00
($17 after Feb 15, $25 at the door)

Click here for Early Bird Tickets AND a copy of “Business Networking and Sex” (until February 15th) – $28.00

EVENT DETAILS:

When: Thursday, March 22nd 2012.
Registration: 6pm – 6:30pm.
Program starts: 6:45pm

Where: Sacramento Red Lion Inn
1401 Arden Way, Sacramento CA 95815
Click here for driving directions.

Why: Hear a world renowned speaker, grow your business, network with business people from Sacramento and throughout northern California and have fun!

See you there! Contact the BNI Central Valley office with any questions.

Ph: (916) 489-9302

Filed under: BNI

Mediterranean Rice Salad

sacchef — Thu, 29 Sep 2011 02:37:04 +0000

The bright flavors of this Mediterranean Rice Salad make it the perfect side dish for anything grilled.

Click on photo for recipe

Ingredients

1 1/2 teaspoons salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon fresh oregano, minced
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 tsp. red pepper flakes
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese

Preparation
1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.
3. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold.

Yield: Makes 6 to 8 servings

Filed under: Pasta Salad, Rice, Salads, Side Dishes

Welcome to the NEW SacChef.com Website

sacchef — Wed, 28 Sep 2011 16:24:24 +0000

Today launches a new recipe of my website.

When you came to www.SacChef.com today you may have noticed something…different about it. That’s because Brian’s entire website has finally been updated after nearly 2 years of the same site! New graphics to help us fit in with the re-branded look, new videos, better links to find my photos, my blog is integrated into the site like never before…and overall it’s just prettier. This has been lots of work and I want to thank Scott Seviour with Outback Solutions for the great job he did designing and implementing this site.

As I begin my new online phase, please help me out! Send me an email or give me a call if there is something that doesn’t work right, or that you think I should have on the site.

Let me know what you think

Brian Bentzen

The Sac Chef

916-879-4611

Filed under: Uncategorized

A silent tribute to the 9-11 memorial

sacchef — Sun, 11 Sep 2011 12:46:50 +0000

Filed under: Uncategorized

Zucchini Squares

sacchef — Tue, 09 Aug 2011 05:04:47 +0000

These savory and easy quiche style squares are a snap to prepare and bake, and they make a wonderful brunch or party appetizer. Serve with tomato salsa or marinara on the side for a fabulous snack or lunch.

Click on Photo for recipe

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped onion
3/4 teaspoon Creole seasoning blend
1/4 teaspoon dried leaf thyme
6 slices bacon, cooked, not crisp, diced
1/2 cup shredded Cheddar or Cheddar Jack cheese
4 large eggs
2/3 cup Canola oil
3 cups very thinly sliced zucchini, chopped

Preparation:

Heat oven to 350°. Grease and flour a 13- x 9-inch baking pan.In a mixing bowl, combine the flour, baking powder, salt, Creole seasoning, thyme, and chopped onion.In a small bowl, whisk the eggs with the oil. Add egg mixture to the dry mixture and stir until blended. Fold in the cheese and zucchini.

Spread in the prepared baking pan; bake for about 25 minutes, until set and lightly browned around the edges. Cool slightly and cut into squares.

Filed under: Appetizers, Bridal Shower, Brunch, Cheese, Eggs, Mother's Day, RECIPES, Valentine's Day

GILROY GARLIC FESTIVAL

sacchef — Fri, 29 Jul 2011 07:09:37 +0000

http://www.gilroygarlicfestival.com/

Filed under: Uncategorized

Perfect Scrambled Eggs

sacchef — Wed, 20 Jul 2011 23:20:06 +0000

Making the perfect scrambled eggs isn’t difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier is better!

click on photo for recipe

Ingredients:

8 eggs
½ cup whole milk
2 Tbsp clarified butter or whole butter
Salt and ground white pepper, to taste
Herbs ( Basil or Chives) optional

Preparation:

Crack the eggs into a mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set. Add herbs.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible. If you’re adding any other ingredients, now’s the time to do it. (See note.)
Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate.

Overcooking is a common problem with scrambled eggs. For starters, scrambled eggs should never be even the slightest bit brown — that means they’re burnt! But the perfect scrambled eggs should be soft and just a little bit moist.One last thing: Eggs should always be cooked in a nonstick sauté pan. And for that reason, you should always use a heat-resistant rubber spatula.

Filed under: Brunch, Easter, Eggs, Kids' Cooking, Main Meals, Mother's Day