Twas the time before Christmas, and all thru the town,

BNI members everywhere are getting stresses and feeling down.

The holidays are here with so much to do.

Shopping and cooking for the party at dear Aunt Sue.

So I need your help with Christmas no near.

I can bring the food, and Kat will bring the “Mad Kat” beer.

With time a passing in such a fluffy,

all the world is in a mad pack hurry.

So when you are out to buy that perfect gift.

Remember it’s time for “Giver’s Gain”, so other’s spirits will lift.

The checkout lines, however are so long in the mall,

as shoppers ransack the shelves and grab it all.

But the SacChef can help you with your shopping mess,

with homemade chocolates gifts, guaranteed to impress.

I have boxes of truffles: Dark chocolate, Milk, or White

and hand dipped strawberries for that special night.

Another referral for me which is bewitchen,

is to have me help you in your kitchen.

Who do you know that can’t stop to rest,

their’ kitchen is a disaster, just look at the mess.

She burned her hand, and now it is stinging,

as red wine drips on her dress while the microwave is dinging.

With the guests now arriving but the dinner is not done,

her dress is soiled with butter and crumbs.

She runs from the kitchen in terror and pain,

screaming that the holidays are making her insane.

Not knowing what she is doing and what is that smell?

Oh no! It’s the cookies, they are burned all to hell!

She hates to admit it, she made a mistake,

she put them on “broil”, instead of on “bake”.

So if you know someone like this, you now know what to do,

fill out a referral slip, It’s so easy online too.

She is a great referral for me, so have her give me a call.

So she can relax and enjoy her party, letting me cook it all.

Are the holidays getting to you, are you feeling “Stressed”?

Just spell it backwards for my cure for those depressed.

To all my friends here in BNI,

I hope these tips help you find great gifts to buy.

Is your office having a party to celebrate the seasons?

I’m the perfect choice, do you need anymore reasons?

What is another great referral I want you to know?

Who is heading up to Tahoe to play in the snow?

They will be driving all day to get up to the cabin.

I can make pre-made meals with the kids will be grubbin’

Easy to travel, quick to reheat.

More time to enjoy skiing, now that’s a holiday treat.

Do last minute party invites make you feel stuck?

No time to cook something for your after work potluck.

I have lots of quick recipes on SacChef.com

or just call me to cook for you, and your contribution is done.

I hope you have enjoyed my holiday story, and know what to do.

I’m Brian, the Sac Chef, I’ll dirty my kitchen so you don’t have to!

Ingredients

• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 5 slices bacon
• 1 (14.5 ounce) can chicken broth
• 2 cups peeled, cored and diced pears
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1/4 cup chopped green onion

Directions

Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes.
In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.

Yield: 4 servings

Click on photo for recipe

Ingredients

• 6 egg yolks
• 1 1/4 cups white sugar
• 1 1/4 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream
• 2 (12 ounce) packages ladyfingers
• 1/3 cup coffee flavored liqueur
•  1 teaspoon unsweetened cocoa powder, for dusting
• 1 (1 ounce) square semisweet chocolate

Click on photo for recipe

Ingredients

• 2 cups (1 pound bag) navy beans (or small white beans)
• 1/2 pound bacon
• 1 onion, finely diced
• 3 tablespoons molasses
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dry mustard
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/4 cup brown sugar

Directions

Soak beans overnight in cold water. Bring to boil and boil 3 minutes, lower the heat and simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

Preheat oven to 325 degrees F (165 degrees C).

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

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

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

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