Every time a bell rings a member gets TYFCB!

March 30, 2015

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Every time a bell rings a member gets TYFCB!

Posted by BNI California Central Valley on Wednesday, March 25, 2015

Caesar Salad Rollups

March 16, 2015

Sun-dried tomatoes in a cream cheese spread add color and creaminess to these delicious Caesar salad pinwheels
caesar salad rollups

INGREDIENTS:

      1/4 cup olive oil
      1 1/2 tsp Garlic Powder
      1 1/2 tsps Italian Seasoning
      1/2 tsp Ground Black Pepper
      1 1/2 lbs boneless skinless chicken breast halves
      1/4 cup mayonnaise
      1/4 cup sour cream
      8 oz. cream cheese, softened
      2 Tbls grated Parmesan cheese
      8 flour tortillas (8-inch)
      2 cups chopped Romaine lettuce
    1/4 cup sun-dried tomatoes in oil, drained and finely chopped
DIRECTIONS:

1) Mix oil, 1 teaspoon each of the garlic powder and Italian seasoning, and 1/4 teaspoon of the pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 15 minutes or longer for extra flavor.

2) Meanwhile, mix mayonnaise, sour cream, cream cheese, Parmesan cheese, remaining 1/2 teaspoon each garlic powder and Italian seasoning, and 1/4 teaspoon pepper in small bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.

3) Grill over medium heat or broil 6 to 7 minutes per side or until chicken is cooked through. Cut chicken into strips. Chill

4) Spread dressing evenly on tortillas. Top with lettuce, sun dried tomatoes and sliced chicken.

5) Fold in sides before rolling up. Secure each roll with 5 to 6 wooden picks. Slice rolls between wooden picks to form pinwheel appetizers.

Serves = 8

15 Facebook Tricks You Aren’t Using!

February 3, 2015

The Sac Chef Holiday Poem

December 6, 2012

Image

 

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!

 

 

 

 

 

 

 

Chicken with Pear Sauce

August 9, 2012


Here is a recipe inspired from the Courtland Pear Fair using Pears and Bacon. Serve this over rice. Read the rest of this entry »

Classic Tiramisu

April 5, 2012

This classic Italian dessert is made with ladyfingers and mascarpone cheese in a trifle bowl or a springform pan

Click on photo for recipe

Read the rest of this entry »

Boston Baked Beans

April 5, 2012

A wonderful old-fashioned baked bean flavor. This recipe tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.

Click on photo for recipe

Read the rest of this entry »

Order your Handmade Chocolate truffles today for the Holidays

December 7, 2011

Order your Handmade Chocolate truffles today for the Holidays.

Order your Handmade Chocolate truffles today for the Holidays

November 23, 2011

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

Sean T. Boyd, CPA, CFP, CVA

October 13, 2011

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:

Go Big CPA - Sean T. Boyd, CPA, CFP, CVAEstablish an emergency fund

Go Big CPA - Sean T. Boyd, CPA, CFP, CVAEliminate all debt

Go Big CPA - Sean T. Boyd, CPA, CFP, CVASave three to six months of expenses

Go Big CPA - Sean T. Boyd, CPA, CFP, CVAInvest 15% of your income

Go Big CPA - Sean T. Boyd, CPA, CFP, CVASave money on your grocery bill by feeding your family for less.

Go Big CPA - Sean T. Boyd, CPA, CFP, CVASave for college

Go Big CPA - Sean T. Boyd, CPA, CFP, CVAPay off your house early

Go Big CPA - Sean T. Boyd, CPA, CFP, CVABuild 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

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

October 10, 2011

Ivan Misner is visiting BNI Central Valley March 22, 2012

“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

Mediterranean Rice Salad

September 28, 2011

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

Click on photo for recipe Read the rest of this entry »

Welcome to the NEW SacChef.com Website

September 28, 2011

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

A silent tribute to the 9-11 memorial

September 11, 2011

Zucchini Squares

August 8, 2011

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.

GILROY GARLIC FESTIVAL

July 29, 2011

http://www.gilroygarlicfestival.com/

Perfect Scrambled Eggs

July 20, 2011

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!

Sweet & Sour Meatballs

July 10, 2011

Click on photo for recipe Read the rest of this entry »

Rainbow Fruit Sticks

June 25, 2011

Here is a great easy appetizer, snack, or dessert you will be PROUD to serve this weekend

 

Click on Photo for recipe

Read the rest of this entry »

We Miss You Meeko

June 25, 2011

It’s been one year since she left our home, but not our hearts…

click on photo to see more.

How BEER saved the world (Part III)

June 17, 2011

How BEER saved the world (Part II)

June 10, 2011

How BEER has saved the world (part I)

June 3, 2011

 

Chicken Enchiladas

May 21, 2011

Super Easy, Super Quick, Super Delicious, and Gourmet too! This is another in my series of Quick gourmet recipes for busy people.

click on photo for recipe

Read the rest of this entry »

Southwestern Rice

May 20, 2011

I created this zippy side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. you can add cubes of grilled chicken breast to the rice to make a meal.

click on photo for recipe

Read the rest of this entry »

SacChef Catering does Brunch too!

May 8, 2011

Hire me for your special brunches! Makes a great Birthday or Mother’s Day gift

Call Brian to Schedule at (916) 879-4611

Click here for possible menu ideas: Read the rest of this entry »

Happy Mother’s Day

May 8, 2011

Please take time today to pamper all the mothers in your life

How to make Eggs Benedict for Mother’s Day

May 8, 2011

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped by a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother’s Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise.

Click on Photo For recipe

Read the rest of this entry »

Chocolate-Banana Phyllo pillows

May 7, 2011

Store-bought phyllo dough, sliced bananas and rich chocolate transform into a heavenly chocolate dessert. Serve warm with vanilla ice cream and/or whipped cream.

Click on Photo for recipe

Read the rest of this entry »

Poached Pears with cinnamon and cranberries

May 6, 2011

Click on photo for recipe

Read the rest of this entry »

May 5th is Cinco de Mayo

May 5, 2011

Vamos a celebrar! Today we commemorate the history, culture, and ancestry of Mexico. Cinco de Mayo is primarily celebrated in Mexico, but celebrations also take place in the United States, Canada, and the Caribbean Islands.

Cinco de Mayo has been a celebrated holiday since May 5, 1862 after the unexpected victory over the French Army. The Mexicans were considerably outnumbered during this battle and the French were significantly better equipped. Secondly, this was the first battle since the Battle of Puebla that a country in the Americas was invaded by an army from another continent.

Join Mexico in celebrating its unity and patriotism by attending a parade, listening to mariachi music, and practicing folk dancing! You could even host a Cinco de Mayo fiesta complete with colorful decorations, Mexican cuisine, and of course, margaritas!

May 3rd is National Teacher Day

May 3, 2011

Teaching is the profession of shaping young minds into the future leaders of the world. Teachers work hard to challenge their students and bring out the best in them.

Have you ever had a teacher who has had a great influence on your life? Did this teacher go above and beyond the standard to increase your personal growth and development? If you have ever had a teacher like this, today is the day to show them that you appreciate all that they have done for you.

According to the National Education Association, Arkansas teacher Mattye Whyte Woodridge wrote to Eleanor Roosevelt in 1944 about the need for a day to honor teachers. Mrs. Roosevelt was able to convince Congress to proclaim it a national holiday in 1953.

To celebrate National Teacher Day, send a custom eCard to say thank you to your current or former teachers for all of their hard work and patience!

Referral of the week = Send out Cards

May 3, 2011

Make your own cards to send out to special people for Mother’s day, Birthdays, etc…! They are easy to create and send right from your computer!

Call Ralph for more information

Ralph Carlson

Independent Distributor

(916) 671-0641

https://www.sendoutcards.com/52683/

Click here to view today’s blog postings for more tips and recipes

Click here to send a FREE card

Classic Rolled Chocolate Truffles

May 2, 2011

Here’s an easy truffle recipe.

Click on photo for recipe Read the rest of this entry »

May 2nd is National Chocolate Truffles Day

May 2, 2011

 

Click on photo for recipe

Truffles are a delectable type of dessert! They made with a chocolate ganache center that is then coated in chocolate powder.  What makes a truffle so delectable is the creamy ganache center. The cocoa powder coating only adds to the decadent nature of the truffle. Once coated in chocolate powder, the confections resemble a fungus, called a truffle. – talk about a piece of chocolate heaven!

The chocolate truffle was invented in 1895 by M. Dofour in Chambery, France. This dessert’s popularity increased dramatically after the Prestat Chocolate Shop opened in London in 1902.

Today there are three types of chocolate truffles: All of these types of chocolate truffles differ in look, taste, and shelf-life. Europeans, the Swiss and Americans have their own way of making truffles, by using various ingredients from butterfat or syrup to dairy cream. Truffles gained popularity in the 1920s.

The American truffle was invented in the 1980’s by Joseph Schmidt. This half-sphere shaped truffle is made of milk chocolate and butterfat.

The European version of the chocolate truffle is made of syrup, cocoa powder, and milk powder.

The Swiss truffle is made with melted chocolate, dairy cream, butter, and cocoa powder. Swiss truffles have the shortest shelf-life compared to the other truffles and should be eaten within a few days of production.

To celebrate National Truffle Day, head over to your local candy shop to enjoy all of the different varieties of truffles! But, you don’t have to run out to the local chocolate specialty shop to celebrate National Truffles Day. Just call me to get my special homemade Chocolate Truffles at 916-879-4611.

Click here for my special handrolled Chocolate Truffle Recipe!

Justice is Served

May 1, 2011

Bin Laden is dead!

Chocolate Parfaits

May 1, 2011

This is great and rather fun to make with the kids. How can you go wrong with whipped cream & chocolate

Click on photo for recipe

Read the rest of this entry »

May 1st is National Chocolate Parfait Day

May 1, 2011

May 1 is National Chocolate Parfait Day!

Parfait is a French word meaning “perfect” that began to reference a layered, frozen dessert back in the 1890s.

American parfait desserts are normally made by layering cream, ice cream, flavored Jello, yogurt, puddings, or other similar ingredients.  Fresh fruit, whipped toppings, syrups and fruit liqueurs can also be incorporated into any basic recipe.

Normally, a parfait is created in a tall clear glass, making all the layers visible.  There are even special parfait glasses used for the ice-cream sundae versions. Click here for my special “Kids in the Kitchen” recipe for Chocolate Parfait.

May’s National Food Month

May 1, 2011

National Asparagus Month
National Barbeque Month
National Chocolate Custard Month
National Egg Month
National Gazpacho Aficionado Month
National Hamburger Month
National Salad Month
National Salsa Month
National Strawberry Month

April 29th is National Shrimp Scampi Day.

April 29, 2011

Click on photo for recipe

Hey y’all. It’s  shrimp scampi day.  Scampi, is a butter/wine/garlic sauce, usually poured over shrimp and tossed with pasta.  Lip smackingly good. I think this is one of the very best dishes I have made for this blog thus far, and dead easy. This would be great dinner party dish. The scampi sauce starts out with a nice citrus kick, and then finishes with smooth butter.

Chipotle Shrimp Scampi

April 29, 2011

The perfect blend of tangy and savory makes this dish a true standout.

click on photo for recipe

Read the rest of this entry »

Order your Handmade Chocolate truffles today for Mother’s Day

April 28, 2011

Handmade Chocolate Truffles for Mother’s Day

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 “Big Momma” Box
A round box of 8 select truffles
1 lb weight
Only $16
the “Four my Mom” Box
A oval box of 4 select truffles
1/2 lbs weight
Only $9
The “Just Mommy and Me”
A gift bag of 2 select truffles
only $5
Brian is taking orders NOW through May 7th in the greater Sacramento Area
Mom has Pampered you all your life, now is the time to Pamper her!
Call Brian to Order at 916-879-4611

April 28th is National Prime Rib Day

April 28, 2011

Prime rib is a delicious meal that can be enjoyed at any occasion! Just thinking about prime rib gets your mouth watering. And of course, the only way to correctly celebrate National Prime Rib Day is to enjoy a big, juicy cut of it cooked your favorite way!

It all starts with the grade of the meat. Real prime rib is graded USDA Prime, and can be quite difficult to obtain. Other grades of meat in the United States are Choice, Select, Cutter, and Canner. The best type of meat to use for prime rib is Prime, but Choice meat will work as well

Once you have the meat, then you just have to trim the fat, add whatever types of seasoning or sauces you like, and cook it! The heat should be applied slowly, steadily, and evenly until the internal temperature of the meat reaches a specific degree.

After it’s cooked, just carve and enjoy! Happy National Prime Rib Day!

Click here for my Prime Rib Cooking Chart

Click here to learn what size roast to purchase

Click here for the perfect prime rib roast recipe:  How to roast prime rib

Prime Rib Cooking Chart:

April 28, 2011

Click on photo for more information

The chart below is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures about 45 minutes before the end of the estimated roast time.

Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.
Read the rest of this entry »

What Size of Prime Rib/Standing Rib Roast to Buy?

April 28, 2011

A full prime rib/standing rib roast is seven (7) ribs, close to 15 pounds, and enough to feed a crowd of 14 or more people (depending on how big of eaters they are). The term “standing” means the bones are included in the roast, thus the roast can stand by itself. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.

Click on photo for chart

Read the rest of this entry »

April 27th: Enjoy National Blueberry Pie Day With a Yummy Slice and Sweet Advice

April 27, 2011

There are dozens of delicious types of pies around the world – which can make it difficult for people to choose which one they want to eat! Today the decision is easy though because it is National Blueberry Pie Day.

click on photo for recipe

Blueberry pie is a sweet pie that can be filled with fresh or frozen blueberries, blueberry filling, or even blueberry custard. It is one of the more popular pie flavors in the United States. Blueberry pies are also quite common at summer picnics and July 4th celebrations when blueberries are in season.

Did you know that Maine produces more blueberries than any other state? In fact, Maine produces 25% of all low bush blueberries in North America. That makes this New England state the largest producer of blueberries in the world!

Head to your favorite bakery or make your own tasty Blue Ribbon Blueberry Pie to enjoy on National Blueberry Pie Day!

Blue Ribbon Blueberry Pie

April 27, 2011

Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie

Click on photo for recipe Read the rest of this entry »

April 26: National Pretzel Day

April 26, 2011

National Pretzel Day celebrates pretzels of all shapes and sizes.

How do you like your pretzel? Thick or thin? Straight or twisted? Crisp and crunchy, or soft? Salted, unsalted, mustard flavored, perhaps? There’s no shortage of types of pretzels. If you are having trouble deciding which ones, we suggest you mix a bunch of different types of pretzels in a big bowl, and grab a handful, or two, or three, or…..

Did you know? Pretzels are believed to be the world’s oldest snack. Pretzels date back to 610AD in Southern France. Monks baked thin strips of dough into the shape of a child’s arms folded in prayer. Add a little salt, and Voila! …the pretzel industry was born.

Do you know how to celebrate National Pretzel Day? We thought so!

April 25: National Zucchini Bread Day

April 25, 2011

Zucchini bread is delicious type of quick bread that is sweet and moist. The primary ingredient in zucchini bread is of course zucchinis, but many other ingredients can also be added. Many people like to add dried cranberries, orange zest, or cinnamon to make the bread spicy. Many chefs agree that zucchini bread is a great recipe for beginner cooks because it is so easy to make.

Did you know that zucchini is actually just a small summer squash? They’re usually yellow or light green in color and are shaped like a cucumber.

In addition to being used to make zucchini bread, zucchini is great when grilled or incorporated into stir-fry dishes. You can steam it, fry it, bread it, or grill it. Any way you cook zucchini, it’s healthy and delicious!

Enjoy a slice of zucchini bread today in honor of National Zucchini Bread Day! here is my recipe

https://sacchef.wordpress.com/2010/08/04/spiced-carrot-zucchini-bread/

What to do with your leftover Easter Candy = Peeps?

April 25, 2011

Since Easter is now over, I am now way overstocked on my Peeps supply. So what can i do with all these Peeps

I love me some Peeps! Do you love Peeps, too?

I’ve gathered a few peep-a-liscious ideas in case you’d like to impress your peeps with your Peep skills .

Click below to learn more

Read the rest of this entry »

HAPPY EASTER

April 24, 2011

The budding trees, the new flowers, and birds that sweetly sing,
whisper to me that it’s Easter. As you cook your ham and prepare for your special dinner, I want to thank you for all the support during the past year.

Here is wishing my warmth for you on Easter and always!

Happy Easter

THE SAC CHEF

Cherry Cheese Coffeecake Bites

April 23, 2011

This is one of my favorite recipes. I first made it years ago and i still get requests for it today. It is perfect for your holiday dessert table or for that special Brunch. It is so easy to make that your kids can make it for you for Mother’s day too! Just add fresh Blueberries for a 4th of July treat!
click on photo for recipe Read the rest of this entry »

Today is National Cherry Cheesecake day = April 23rd

April 23, 2011

Today we celebrate two great holidays: National Cherry Cheesecake Day and National Picnic Day! Take advantage of the spring weather for an outdoor get together. Grab the blankets, sandwiches and fruit… and don’t forget dessert! Here are 121 recipes for Cherry cheesecake

Scalloped Potatoes

April 22, 2011

These tasty scalloped potatoes are creamy and delicious with onions and seasonings.
SERVES = 6

Holiday Strata

April 21, 2011

This is a favorite family recipe of the Lisle Family. It is perfect for Easter or Christmas Morning, Mother’s Day, or any special Brunch.

Strata is a savory bread pudding, consisting of layers of bread, cheese, and other ingredients, topped with an egg and milk custard mixture that soaks into the bread. It’s a great dish for brunch because it requires an overnight stay in the refrigerator. Assemble it a day ahead of time, and the next morning all you need to do is bake it.

click on photo for recipe

Read the rest of this entry »

Party Shopping List Tips

April 20, 2011

HOW MUCH FOR HOW MANY?

The easiest way to prepare your shopping list for a party or dinner is to follow the recipe ingredients, but a number of items you will want to serve are not prepared from recipes. It’s difficult to know how much you will need of foods such as potato chips, crackers, dips, tossed salad ingredients, vegetable dippers and ice cream. This table will make it easier for you to decide how much of these non-recipe foods to buy.

Click here to see the easy to use chart Read the rest of this entry »

Chocolate covered Oreos

April 17, 2011

Just in time for Spring

order your cookies now

Only $3 for 4 cookies 

Select white, dark or milk chocolate ( or combination)

call me now

916-879-4611

Easy Chicken Salad Sandwiches

February 19, 2011

I hit on what I believe is the best chicken salad sandwich recipe ever. It is more than just a basic chicken salad recipe, but it has a bit of finesse. This delicious and easy chicken salad recipe will be right at home at a kids’ lunch table or a bridal shower buffet. It can be simple or elegant.

Click on photo for recipe

Read the rest of this entry »

Order your Handmade Chocolate truffles today for Valentines Day

February 11, 2011

Handmade Chocolate Truffles for Valentine’s Day

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 “Big Lover” Box
A round box of 8 select truffles
1 lb weight
Only $16
the “Four Play” Box
A oval box of 4 select truffles
1/2 lbs weight
Only $9
The “Just You and Me”
A gift bag of 2 select truffles
only $5
Brian is taking orders NOW through February 12th in the greater Sacramento Area
Call me at 916-879-4611

The Sacramento American River Parkway

February 5, 2011

Ask me how you can help support the jewel of our city.

I am on the committee for the 2011 “Down River Day” celebration.

Check this video out about the Sacramento American River Parkway:

INTERNATIONAL NETWORKING WEEK EVENT

February 5, 2011

INTERNATIONAL NETWORKING WEEK


International Networking Week® will feature a number of networking events across the world! The goal of International Networking Week® is to celebrate the key role that networking plays in the development and success of businesses across the world.

Simultaneous events will be held globally to celebrate International Networking Week.

The focus of these events will be to bring together representatives of government, businesses and the community to network with each other, to understand the concept of good networking and to listen to talks by key networking specialists from across the world. These speakers will offer advice and information on how businesses can grow and succeed through good networking practices.

Invitations to attend are open to the wider business community, members of other networking organizations, students, press representatives and interested parties from all levels of government and business. The purpose of International Networking Week® is to raise the profile of networking in the wider community, recognizing it as an essential tool for success in today’s business climate.

Your invited to attend the Sacramento Networking Event

Wednesday, February 9th, 2011
Time = 8-9am
Location = Jackson Catering, Restaurant & Events
1120 Fulton Avenue, Suite N
Sacramento, California 95825

FREE EVENT

Come to this brief morning meeting to learn from BNI Executive Director, John Lisle and your local BNI Directors the 5 easy steps to effective networking and word-of-mouth marketing. Open to everyone, as this will be a great place to network with others.

Call Brian Bentzen at (916) 879-4611 for more information

Click here be added to the meeting invitation list!

Order Valentine Flowers by 2/1 for Your FREE Chocolate Caramel Truffles

January 29, 2011

 

When you place your Valentine order by February 1, we will deliver a complimentary pair of Chocolate Carmel truffles with your flowers. Flower Fiesta has contracted Sac Chef to ensure we have some very tasty truffles!    What a treat!

 

 

Phalaenopsis Bouquet with Roses

Our gorgeous premium long stem dozen roses (your choice of color when you order ahead) will all the filler flowers and two amazing sprays of Phalaenopsis moth orchids.  Order well in advance as we cannot get this type of orchid at the last minute!

$99

Double Rose Bud Vases

Order bud vases for your coworkers and friends. These can be either single or double roses. All of our bud vases come arranged in a  vase (designer’s choice) with a bow, greens & filler flowers.

 

$21

Dozen Roses Plus with Campanula

Not only will your valentine receive a premium dozen roses, but we also include tall campanula, filler flowers, lush greenery, a premium bow and quality vase. We deliver our roses completely arranged so there is no fuss to find scissors.  All of this is included. Our rose arrangements are so fresh, we don’t arrange them until you order them.

If you want the best for your sweetheart, order ahead!

 

$94

I hope you will consider doing business with Flower Fiesta this Valentine holiday.

My Gift to You ~ No matter what roses cost us during the valentine holiday, we NEVER raise the price on YOU for a dozen roses for Valentine’s day!

 

Sincerely,

Geri Ann Alviso
Flower Fiesta

www.flowerfiesta.com

 

(916) 225-2623 / (916) BAL-ANCE

toll free 866-377-4952
“Balance work and play, add F l o w e r s to the day!”

Flower Fiesta delivers 7 days a week.

 

Order before February 1st to receive the free pair of Sac Chef Chocolate Carmel Truffles with your order.

For our customers only: Sac Chef will bring the catered Valentine dinner to you for just $100.

 

Service Area
Sacramento County & parts of Placer & El Dorado Counties including but not limited to:  Fair Oaks, Folsom, Gold River, Rancho Cordova, Rancho Murieta, Mather, Roseville, Rocklin, Citrus Heights, Elk Grove, Sloughhouse, Orangevale, California
This offer cannot be combined with any other offers or discounts.

International Networking Week

January 28, 2011

FEBRUARY 7th to 11th, 2011

International Networking Week® is an initiative of BNI. International Networking Week® will feature a number of networking events across the world!

The goal of International Networking Week® is to celebrate the key role that networking plays in the development and success of businesses across the world.

Simultaneous events will be held globally to celebrate International Networking Week.

The focus of these events will be to bring together representatives of government, businesses and the community to network with each other, to understand the concept of good networking and to listen to talks by key networking specialists from across the world. These speakers will offer advice and information on how businesses can grow and succeed through good networking practices.

Invitations to attend are open to the wider business community, members of other networking organisations, students, press representatives and interested parties from all levels of government and business. The purpose of International Networking Week® is to raise the profile of networking in the wider community, recognising it as an essential tool for success in today’s business climate.

Merry Christmas

December 24, 2010

The 2nd Annual
Sac Chef’s Christmas 2010 message

Thanks

Most importantly, a massive thank you to everyone who has supported me and my business throughout 2010, particularly my best friend, Scott who has been along side me on the roller coaster ride. I would also love to thank all of my supportive  ”sales force” in BNI. The support and networking you all did for me was “GREAT” (attn: Brian Sharp)!

It has been great getting to know some new customers this year, as well as catching up with old customers who have now become repeat customers! Champions!

I have decided to start 2011 with starting my own private catering company. If you’ve been thinking about hosting a cooking class in 2011, I’d love to hear from you, and have the opportunity to teach  you and your friends something special. You can also contact me for a simple dinner for two for Valentine’s Day, or I can cater your Superbowl  Party.

Let me dirty my Kitchen, so you don’t have too!

I started this blog in October 2009. Since then i have created 731 posts which led to over 77,000 visiting readers on this website. I am now averaging over 1000 hits per day!  My best day was on Dec 22nd, with 2,139 hits (Thats one person to my site every 40 seconds) even beat the google rankings of other websites the Weekend after Thanksgiving and The NFL on “SuperBowl recipes” the day before the big game.

THANK YOU all for visiting my site. This would not have been born without the special advice from John Lisle at Outback Solutions and the amazing talent of Stephanie Urzi who created my brand and logo. A special thanks again to Scott Seviour, I would not be here if not for his website design work.

Have a great holiday…..Cheers!

Brian Bentzen

BORK  BORK  BORK!

I am leaving The Pampered Chef Today!

December 18, 2010

Times are changing and it is now time for me to make a change.

I will no longer be with The Pampered Chef as of Today.  I am able to refer you to other PC consultants from my old team.

I have decided to take the steps to become my own catering company. I will now focus in 2011 on hosting in-home cooking classes and small event catering. I can make for you just one item, or a few appetizers or desserts for a party, or prepare the food for your office or home party.

I have great recipes from Gourmet to Homemade!

Let me dirty my kitchen, so you don’t have too!

I just wanted to thank my customers for their orders and all my host for their support over the past years.

The STANDING “O” AWARD

December 10, 2010

Hey Everyone!

I want to share the news that last night I was awarded the “GO BIG  = STANDING OVATION AWARD” for being outstanding company and excellent Small Business Owner.

Go Big Consulting company, owned by Mr. Brian Sharp,  sponsors FREE workshops to help small business owners grow their business and think big! Click here to learn more.

Read the rest of this entry »

Raspberry Jalapeno Cheese Spread

December 7, 2010

Today’s holiday recipe – a quick holiday Appetizer winner perfect for last minute get-togethers.

 

Click on photo for recipe

Click here to learn more Kids’ Cooking recipes to celebrate = Holiday Recipe Week

Read the rest of this entry »

It’s holiday recipe week!

December 6, 2010

Every day I’ll feature a recipe that will ensure your holiday get-togethers are stress-free and delicious. Whether you’re planning the big meal or need a dish for an impromptu gathering, we’ve got you covered! Stay tuned all week for our fabulous recipe suggestions!

Click here to learn more Kids’ Cooking recipes to celebrate = Holiday Recipe Week

Happy Chanukah!

December 5, 2010

Share your Thanksgiving leftover ideas

November 25, 2010

Please add your favorite ideas to the list too!

Happy Thanksgiving

November 25, 2010

Time saving Turkey Day Tips

November 24, 2010

Save yourself time tomorrow with a few do-ahead steps today for a very Happy Thanksgiving meal.

Read the rest of this entry »

HOW TO WHIP CREAM

November 23, 2010

Topping pies with whipped cream this week? To get the perfect dollop, chill the bowl and whisk before you start whipping and make sure the cream is well-chilled, too. Keeping everything cool will ensure your peaks set up quickly and stay that way. Please comment and let us know what kind of pie you’ll be eating!

Read the rest of this entry »

Take Stress Out of Holiday Meal Preparation

November 22, 2010

Putting a holiday meal on the table can be a daunting experience for first-timers and seasoned pros, alike. But with a little planning, everything will come together flawlessly. Avoid a last-minute scramble by making portions of your meal ahead of time.

Here are some ideas: Read the rest of this entry »

How to carve a Turkey

November 19, 2010

HOW TO CARVE A TURKEY

Think it’s too early to start planning Thanksgiving dinner? Think again! Nov. 25th may seem like only next weekt, but to me, it’s right around the corner. That’s why I want to give you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be). Here is one tip to start thinking about today!

It’s one of the most stressed-over tasks of the holiday season, but it doesn’t have to be! Learn how to easily carve a turkey 

1. Grasp end of one leg. Place Carving knife between drumstick and body of turkey. Cut through skin to joint. remove entire leg and thigh portion by pulling out and back, using the tip of the knife to disjoint. Separate thigh and drumstick at joint. cut dark meat away from the bone and place on serving platter. Repeat with other leg.

2. Insert fork into wing. make a long horizontal cut above wing, cutting through bottom of breast to body of turkey. Disjoint wing from body.

3. Cut a thin slice from breast with even strokes, using fork to hold slice in place. The slices will fall away from bird when knife reaches horizontal cut. Place on platter. Repeat as directed above to carve other breast.

Follow me on FACEBOOK

November 7, 2010

Tip to melt Chocolate

November 2, 2010

Great tip for holiday baking: If you are melting plain chocolate and it seizes (becomes stiff and grainy), it has been overheated. Take it off the heat and stir in 1-2 teaspoons of vegetable oil, a few drops at a time, until the cholate is smooth. Keep choclate dry when melting it, because a single drop of water or steam will cause it to seize.

HAPPY HALLOWEEN

October 31, 2010

HAPPY SacChef.com 1yr ANNIVERSARY

October 30, 2010

On October 30th 2009, I launched this blog.

“Welcome to SacChef.com just want to introduce myself to all of you. I am Brian B.  from Sacramento, California. I help people just like you with quick and easy recipes for your family and friends. I also do small event catering.  Plus I am a great resource for learning more about ways to host fun and easy Cooking Demonstration Home based parties with your family, friends, and co-workers.  Let me help you host a  SacChef Party! call me at 916-879-4611”

Since that first day during the past year:

  • Posts: 655 articles
  • 39,117 views from you my friends
  • Busiest day: 498 views on Monday, October 25, 2010
  • Subscriptions: 10 active
What we have achieved together:
  • #4 Google search for SUPER BOWL RECIPES ( beating the NFL)
  • Sacramento Bee Newspaper article about CHRISTMAS COOKIES
  • We had 10,286 hits just in October 2010 (over 330 visitors per day)
  • Product orders being shipped nationwide
  • I had my first INTERNATIONAL order to AUSTRALIA
  • and that’s just the first year….

I want to THANK some very special people who helped me to achieve this and without their help I would not be celebrating this anniversary.

 

I am so excited to see what the next year will bring!

THANK YOU

 


Greek Quiche

October 16, 2010

Enjoy this savory Mediterranean styled  Tart filled with Feta, Olives & Sun Dried Tomatoes

click on photo for recipe

Read the rest of this entry »

Quiche Lorraine

October 15, 2010

You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.

Broccoli, Ham & Cheese Quiche

October 14, 2010

Quiche for Sunday brunch? Fill the flakiest pie crust with basic quiche ingredients; eggs, cheese, cream, broccoli, ham and onions, and what do you have? The best Broccoli, Ham & Cheese Quiche ever! Easy broccoli quiche – It’s what’s for breakfast!

click on photo for recipe

Read the rest of this entry »

National M&M’s day

October 13, 2010

Are you Plain or Peanut?

First Day of Autumn

September 21, 2010

Bermuda Rum Swizzle

September 20, 2010

September 20th is National Rum Punch Day, an appropriate celebration to send off the summer months. When it comes to choosing a rum with which to celebrate, the answer is as clear as Caribbean waters. Gosling’s Rums are synonymous with Bermuda and add that island touch to any cocktail.

No drink captured the essence of National Rum Punch Day better than the Bermuda Rum Swizzle. Made with Gosling’s Black Seal, Gosling’s Gold Rum and a blend of fruit juices, the Rum Swizzle will give you sunny skies long after summer’s end.

Click Below For Recipe

Read the rest of this entry »

BNI BIZFEST 2010 MODESTO

September 3, 2010

SAVE THE DATE – THURSDAY, OCTOBER 21st

Click on photo for more information

More information is also available at; http://bnicv.com/bizfest

Read the rest of this entry »

BNI BIZFEST 2010 SACRAMENTO

September 3, 2010

SAVE THE DATE – THURSDAY, OCTOBER 28TH

Click on photo above for more information

More information is also available at: http://bnicv.com/bizfest

Read the rest of this entry »

August 31: National Trail Mix Day

August 31, 2010

August 31: National Trail Mix Day.

Maple-Granola Trail Mix

August 31, 2010

This crunchy mix is wonderful any time of day. It’s great sprinkled over yogurt at breakfast or packed into a lunch box

click on photo for recipe

Read the rest of this entry »

August 31: National Trail Mix Day

August 31, 2010

Mark your calendars for a day of delicious, energy boosting indulgence on August 31, which is National Trail Mix Day.

Your SacChef  is encouraging you to hit the trail, grab their bikes or plan a hike on August 31, and take along this healthful snack that provides a quick carbohydrate-fueled boost paired with sustained energy from the heart-healthy fats found in many nuts included in trail mix.

Here’s some easy ways to incorporate trail mix as a snack:
– At Work: Ditch the sweets and grab a nutritional trail mix for your afternoon snack to keep your energy sustained.
– For A Natural Energy Boost: Hit the trail for a lunchtime walk or jog, armed with your favorite energizing mix.
– With Your Kids: Fuel your kids with a fun and natural trail mix rather than candy or chips.

And here are some interesting facts about this easy to pack snack:
– Trail mix has been eaten by Native Americans for thousands of years, and originally included buffalo meat.
– Trail mix is featured in Jack Kerouac’s iconic 1958 novel The Dharma Bums.
– Trail mix is the favorite healthy snack of celebrities such as Jessica Biel and Blake Lively.
– Captain Robert Falcon Scott munched trail mix to maintain his energy while trekking through the snow in 1901 during his attempt to conquer the Antarctic.
– Trail mix is known as Scroggin in Australia, Studentenfutter in Denmark and Pink Buggie in Canada. Each version contains ingredients as unique as their names suggest.

CLICK HERE FOR MY MAPLE TRAIL MIX RECIPE

August 31: Eat Outside Day

August 31, 2010

It’s official, it’s the last day of August. With the warm weather days dwindling down, today is the perfect opportunity to take your breakfast, lunch, or dinner and eat outside! A perfect day for a picnic, so that’s just what we’re going to do!

This annual event celebrates the end of summer vacation with a day of outdoor dining. Take your breakfast out to the balcony. Bring a bag lunch to the park, trail or playground. Have a cookout, picnic or BBQ with family and friends. Food might just be the hook you need to coax others outdoors and onto the trails. Plus, eating outdoors is just fun!

Enjoy a popsicle on your porch, a barbecue in the backyard, or have a picnic in the park. Whatever you decide to do for your delicious meal, enjoy Eat Outside Day!

This is a place to share recipes and ideas for National Eat Outdoors Day.
Are you getting outside, even for a little bit? What are you bringing or making? Do you have any tips for outdoor cooking or food that travels particularly well? Let us know!

Toasted Marshmallow Milkshake

August 30, 2010

I recommend getting all of the ingredients ready in the blender and then toasting the marshmallows.  You want your marshmallows gooey and hot when you throw them in the blender so they incorporate nicely.  Marshmallows tend to get sticky and harden upon cooling down.

Click on photo for recipe Read the rest of this entry »

August 30th is National Toasted Marshmallow Day

August 30, 2010

During eleven out of the  twelve months of the year, we enjoy a wide range of holidays. When we get to August, there is a major shortage of big holidays to celebrate. Perhaps that is why many Europeans take the month of August off for vacation.

Perhaps it as just as well that there are no big holidays to compete with National Marshmallow Toasting Day. After all, how could any holiday compare with this day!?!

Enjoy today or tonight by a campfire or bonfire, toasting a big, soft, sticky and sweet marshmallow, or two, or three, or….. Summer would not be the same without a campfire and this great campfire treat.Summer is short. Summer is good. So enjoy it while it is still here. Toast a marshmallow and forget about everything else.

And don’t forget to make a few S’mores. Click on photo above for easy recipe

Read the rest of this entry »

Chop Suey

August 29, 2010

A favorite leftover stir-fry dish. It’s so versatile because you can change the meat or veggies to suit your taste…or according to what’s in the refrigerator.”

Click on photo for recipe Read the rest of this entry »

August 29: National Chop Suey Day

August 29, 2010

Many early American Chinese restaurants were known simply as chop suey houses, and the bold letters announcing their signature dish were present across the urban US. Attributable more to Chinese-Americans than Chinese nationals, this beloved dish can contain a variety of meats like beef, chicken or shrimp, cabbage, celery, and the ever present bean sprouts. Delicious!

Click on photo for a great Chicken Chop Suey recipe

Lemon Poppy Seed Bread

August 29, 2010

The days that I have extra time for baking are few and far between. That’s why this extra-quick bread is perfect. You and your family will love the ease of preparation and the delicious flavor.

Click on photo for recipe Read the rest of this entry »

August 29: Lemon Juice Day

August 29, 2010

It seems odd to have a Fun Food Holiday for an item that few people enjoy consuming directly. But when you think about the important role that lemon juice plays in today’s cooking, you realize that Lemon Juice Day is not a bad idea! It’s used in cocktails, lemonade, iced tea and other beverages. And it’s used as an ingredient in many food recipes, or as a garnish with seafood and more.

When life gives you lemons, make…anything! Read the rest of this entry »

Easy Cherry Turnovers

August 28, 2010

These fruit-filled pastries are a favorite at breakfast. You can substitute other can pie fillings for cherry, such as apple, blueberry or lemon.

Click on photo for recipe

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August 28: National Cherry Turnover Day

August 28, 2010

National Cherry Turnovers Day celebrates a delicious dessert made of a short crust or puff pastry filled with cherries or cherry pie filling and baked to a flaky goodness. Indulge in this sweet French-style treat today!

Cherry turnovers can be served for breakfast or dessert. Now, that’s the kind of treat that’s worth celebrating!

Cherry turnovers are made out of pastry dough that has been wrapped around a cherry filling and baked until golden brown. The cherry filling makes these type of turnovers both sweet and sour, a tasty treat for your taste buds.

Celebrate National Cherry Turnover Day by baking your own favorite cherry turnover recipe today! CLICK HERE FOR MY EASY RECIPE

August 27: Banana Lover’s Day

August 27, 2010

Happy Banana Lover’s Day! For those of you who love bananas, today is the perfect day to indulge in your fruity treat. Banana plants are grown in just about every tropical place and make up the 4th largest fruit crop in the world.

How to Celebrate Banana Lover’s Day: Read the rest of this entry »