August 31, 2020

Chicken and Sausage Ragu Video

My first video! 

 It's pretty raw and I hope over time I will learn how to edit a bit more but for now here it is. 

Just click or copy and paste!  It's about 17 minutes long and here's the recipe I'm cooking.






Chicken and Sausage Ragu
Serves 6.

4 T. olive oil, divided use
1 onion, coarsely chopped
1 lb. Italian sausage, coarsely crumbled
1 1/2 to 2 lbs. boneless chicken, breast or thigh, cut into 1 inch pieces
Salt and pepper (or just pepper if using salty sun-dried tomatoes)
1-15 1/2 oz. can diced tomatoes
1/2 to 1 cup chicken broth (more if serving over pasta)
1/2 cup sun-dried tomatoes, coarsely chopped (soft or oil-packed)
3 rosemary sprigs
6 oz. frozen artichoke hearts, thawed
3 oz. cream cheese, softened
Freshly grated Parmesan or Romano cheese
Parsley for garnish

1. Heat 2 T. olive oil in a deep saute pan or a Dutch oven over medium high heat.  Add the onion and cook until tender, 5 minute.  Add the sausage and cook, stirring often until nicely browned.  Does not have to  be cooked through at this point.  Remove mixture to a bowl.

2. Add remaining 2 T. olive oil to the pan.  Season chicken with salt and pepper and add to pan.  Cook, tossing occasionally until chicken is well browned, about 5 minutes.  Remove chicken to the bowl with sausage.

3. Add the tomatoes and chicken broth to the pan.  Bring mixture to a boil, scraping up the browned bits from the bottom of the pan.  Return the chicken and sausage to the pan and add the sun-dried tomatoes and rosemary to the mixture.  Bring to a simmer and then lower heat, cover and cook about 10 minutes or until chicken and sausage are cooked through.

4. Stir cream cheese into the ragu, a bit at a time.  Until smooth and creamy.  You may remove the chicken and sausage to do this if you are worried about overcooking the chicken.  I do this more often when using chicken breast rather than chicken thighs.  

5. Serve as is or over pasta or polenta, sprinkled with cheese and parsley. Enjoy!



 

June 26, 2020

"FOR THE LOVE OF CHEESE"
a new recipe collection from Phillis Carey
only $5.99
CLICK HERE to order your collection!



Enjoy 36 very cheesy recipes from Phillis Carey's classes.  You'll recipes for appetizers, snacks, salads, fondue, quesadillas, grilled cheese sandwiches, mac and cheese, 
lasagnas, casseroles and desserts!


FOR THE LOVE OF CHEESE
Parmesan Crisps……….1
Pimiento Cheese……….2
Cheese Ball Bits Rolled in Bacon and Pecans……….2
Bacon Wrapped Dates Stuffed with Manchego Cheese……….2
Mom’s Blue Cheese Ball……….3
Fried Brie with Green Onions……….3
Mexican Street Corn Dip……….4
Queso Fundido with Chipotle Chilies, Sausage, and Corn……….5
White Cheddar and Beer Fondue……….5
Traditional Swiss Fondue with Spinach and Artichoke Hearts……….6
Pesto Fondue with Fontina, Emmentaler and Romano……….7
Bacon and Caramelized Onion Focaccia Tart with Gruyere……….7
Mushroom Puff Pastry Costada with Roquefort……….8
Belgian Endive and Watercress Salad with Apples, Walnuts and Blue Cheese……….9
Spinach Salad with Balsamic Orange Dressing, Berries, Pecans and Feta Cheese……….10
Triple Cheese and Bacon Grilled Cheese……….11
Caramelized Onion and Gruyere Grilled Cheese……….11
Bacon, Crab, Avocado Grilled Cheese Sandwich with Parmesan Crust……….12
Baked Three Cheese Quesadillas……….12
Caprese Quesadillas……….13
Mac and Cheese with Cheddar and Bacon……….14
BBQ Pork Mac and Cheese……….15
Macaroni with Four Cheeses……….16
Mac and Cheese with Bacon, Mushrooms and White Corn……….17
Crustless Taco Pie………..18
Tex-Mex Chicken Tortilla Bake with Salsa Verde and Corn……….19
Baked Croque Madame with Ham and Gruyere……….20
Three Cheese Spinach Lasagna with Italian Sausage and Beef Sauce……….21
Spaghetti Squash Lasagna with Sausage Sauce and Spinach Ricotta Cheese……….22
Pesto Chicken Lasagna Rolls with White Sauce……….23
Lemon Curd Cheesecake Tart……….24
Lemon Curd……….25
Lemon Cheesecake with Hazelnut Crust……….25
Chocolate Caramel Cheesecake Tart……….26
White Chocolate Cheesecake Pie with Chocolate Cookie Crust……….27
Mexican Bread Pudding with Cheese and Apples……….27

March 31, 2020


With not much to do these days (except cook) I thought you might like to go back over some of my past emails and check out the recipes I posted in each and maybe get a few new/old ideas for dishes to prepare.  Stay home, stay healthy!


Instant Pot Pork Ragu                                      https://conta.cc/2JvKQ2B
Reuben Soup  with Sauerkraut                         https://conta.cc/2UzvTmK
Champagne Risotto with Asparagus                https://conta.cc/2Uw7ez8
Chicken Chile Verde Soup                               https://conta.cc/2JFY657
Favorite Recipes from 2019                             https://conta.cc/3atfJRf
Sicilian Slow-Roasted Salmon                         https://conta.cc/2JtUyTb
   And Pumpkin Sheet Cake
Thai Pineapple Yellow Curry                           https://conta.cc/2UylQyf
Greek Shrimp with Tomatoes                          https://conta.cc/340f9rH
Blood Orange Margaritas                                 https://conta.cc/33Z1rFz
Tandoori Chicken with Masala Sauce              https://conta.cc/39tQnl3
Smoky Ribs with Molasses BBQ Sauce           https://conta.cc/33Xbefm
   And Bacon and Macaroni Salad
Chicken and Bacon Caesar White Pizza          https://conta.cc/2NgnkLS
Rocky Road Cola Cake                                    https://conta.cc/2QZOHIg
   And Cauliflower Salad
Sicilian Caponata                                             https://conta.cc/340fVVD
Rosa di Parma Stuffed Pork Tenderloin           https://conta.cc/2JqNmHu
   And Almond Bacon Cheese Crostini
Spaghetti Squash Carbonara                            https://conta.cc/2EOaPja
Mascarpone Spinach Stuffed Salmon              https://conta.cc/2UAp6ct
Bacon and Fennel Salad with                          https://conta.cc/3aAwMkn
   Honey Vinaigrette
Fanfare Stuffed Chicken with Zucchini,           https://conta.cc/3azNBvF
   Dill and Tomatoes
Matuffi—Layered Polenta and Sausage,          https://conta.cc/2FLxxuo
   Mushroom Sauce
Mediterranean Chicken Breasts with                https://conta.cc/2FKqWAt
   Cucumber Yogurt Sauce
Parmesan Tomato Tortellini Soup                    https://conta.cc/2JtX3F3
   With Spinach and Prosciutto Crisps
Christmas Cookies and Treats                          https://conta.cc/346X2k4
Coconut Chicken Soup with Lemongrass         https://conta.cc/2UvyD4g
Saffron Rice Salad with Peppers,                     https://conta.cc/3ayRy3W
   Cucumbers and Pistachio Nuts
Rotisserie Chicken Recipes--                           https://conta.cc/39y4A00
   Chicken and Tortilla Bake and
   Black Bean Chicken Stew
Amaretto Sours and Tortilla Crusted                https://conta.cc/343WLhQ
   Salsa Chicken Breasts
Watermelon Sangria                                         https://conta.cc/2xFDoze
   And Cheesy Shrimp Garlic Bread
Buffalo Grilled Chicken Tenders                      https://conta.cc/2w26BUE
   With Watermelon and Jicama Salad
Lemon Butter-Basted Salmon with                   https://conta.cc/39BgoPg
   Dill Beurre Blanc
Gazpacho Salsa Topped Reverse-Seared          https://conta.cc/2UvzJNq
   Top Sirloin and Raspberry Panna Cotta
Bacon and Cheddar Stuffed Burgers                https://conta.cc/39zxAoc
   And Pasta Salad with Grilled Vegies
June Recipes and Blueberry Galette                 https://conta.cc/3aySJ3m
New Orleans BBQ Shrimp                               https://conta.cc/3aBqQrw
  And Grilled Flank Steak with Onion
  Horseradish Sauce
Slow Roasted Salmon with Mexican                https://conta.cc/2UwWpNv
   Creamed Corn

January 24, 2020


Phillis Carey Cooks!!
February, March, April 2020
     
To register for classes, 
    email to philliscarey@aol.com (best method)
   or call (760) 942-1756
No need to pay ahead—Payment’s due at the class!

Classes held at:  


ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Dr.* Solana Beach, CA 92075
    The LA JOLLA Community Center
6811 La Jolla Blvd. * La Jolla, CA 92037

VALENTINE’S DAY DINNER         $55. 
Monday, February 3 at 6 pm in Encinitas
Tuesday, February 4 at 11:30 am in La Jolla
Monday, February 10 at 6 pm in Encinitas               
Tuesday, February 11 at 11:30 am in La Jolla   
Warm Butter Poached Shrimp Salad with Tangelos, Butter Lettuce
and Tarragon Citrus Dressing;
Beef Wellington Tarts with Port Mushroom Sauce;
Individual Potato Gratins with Garlic-Herb Cheese;
Asparagus with Dijon Mustard and Fresh Thyme;
Personal-Size Chocolate Pavlovas Filled with Dark Chocolate Pastry Cream.                          

COOL WEATHER ENTREES           $55.
Monday, February 24 at 6 pm in Encinitas   
Tuesday, February 25 at 11:30 in La Jolla    
Creamy Reuben Soup with Corned Beef, Sauerkraut and Rye Crisps;
Spinach, Cream Cheese and Herb Stuffed Pork Tenderloin with a Bacon Weave Crust;
Chicken Chile Verde with Poblanos, Tomatillos and Avocado Garnish;
Quick Chili Cheesesteak Stew with Beans and Pepper Jack Cheese;
Carrot Cake Pie with a Buttery Crust and Cream Cheese Frosting.

SAVORY SALMON                     $55.
Monday, March 2 at 6 pm in Encinitas          
Tuesday, March 3 at 11:30 am in La Jolla     
Salmon Burgers with Red Pepper and Caper Sauce;
Thai Salmon with Coconut Milk, Ginger, Lime and Basil and Coconut Rice:
Bruschetta Salmon Sauté with Tomatoes, Basil, Parmesan and Balsamic Glaze;
Roasted Tandoori-Spiced Salmon with Pickled Onions;
Glazed Lemon Lime Cookies.

HEARTY MEDITERRANEAN FLAVORS     $55.
Monday, March 9 at 6 pm in Encinitas          
Tuesday, March 10 at 11:30 am in La Jolla   
Fattoush—Middle Eastern Bread Salad with Pickled Grapes, Toasted Pita and Yogurt, Dill
 and Sumac Dressing;
Pesto Chicken Lasagna Rolls with Spinach and White Sauce;
InstaPot Pork Ragu Over Creamy Parmesan Polenta;
Sicilian Shrimp and Couscous with Saffron and Toasted Almonds;
Apple Pecan Phyllo Twist with Maple Syrup.

SKILLET SUPPERS                          $55
Monday, March 16 at 6 pm in Encinitas        
Tuesday, March 17 at 11:30 am in La Jolla   
French Onion and Bacon Skillet Mac and Cheese with Crispy Onion Topping;
Louisiana Shrimp in Creole Sauce with Fresh Herbs;
Mongolian Beef and Broccoli with Hoisin-Ginger Sauce and Sticky Rice;
Beef and Bacon Meatballs stuffed with Mozzarella Cheese in Amatriciana Sauce;
Blueberry Vanilla Bean Cobbler with Ice Cream.

PACIFIC RIM FLAVORS
Monday, March 23 at 6 pm in Solana Beach     
Pac Rim Caesar with Creamy Lime Dressing, Grapes and Toasted Cashews;
Coconut-Lemongrass and Ginger Shrimp and Snap Peas with Coconut Rice;
Miso and Sesame Marinated Skirt Steak with Sautéed Spinach;
Chicken Breasts in Asian Tangerine Sauce with Hoisin, Sesame and Asparagus;
Candied Ginger Lemon Panna Cotta;

TANGY SPRING CITRUS DISHES            $55
Monday, March 30 at 6 pm in Encinitas        
Tuesday, March 31 at 11:30 am in La Jolla   
Fresh Citrus Margaritas;
Coconut Milk Lime Shrimp with Fresh Basil;
Glazed Honey Orange Salmon with Citrus Basmati Rice Salad;
Chicken Breast Sauté with Mushrooms and Asparagus with Creamy Lemon Dill Sauce;
Coconut Lime Macaroons;
Triple Citrus Cheesecake with Lemon Pastry Crust and Orange Marmalade Glaze.

WINE COUNTRY COOKING                $55
Monday, April 6 at 6 pm in Encinitas            
Tuesday, April 7 at 11:30 am in La Jolla       
Cilantro Ginger Macadamia Pesto Shrimp Bruschetta with Crème Fraiche;
Fennel and Orange Arugula Salad with Lemon Ginger Vinaigrette;
Salmon or Chicken with Fresh Blackberry Ginger Sauce;
Five-Spice and Garlic Roasted New Potatoes;
Orange Asparagus Toss;
Cannoli Cake Roll with Brandied Apricot Filling and Pistachio Nut Crust.

PERFECT PASTAS                          $55
Monday, April 13 at 6 pm in Encinitas          
Tuesday, April 14 at 11:30 am in La Jolla     
Tuscan Tortellini Soup with Chicken Sausage, Tomatoes and White Beans;
Scampi Linguine with Lemony Breadcrumb Topping;
Chicken Fusilli with Saffron Sun-Dried Tomato and Spinach Sauce;
Sausage, Portobello Mushroom, Red Wine and Tomato Ragu with Pappardelle;
White Chocolate Strawberry Tiramisu.

BETTER WITH BACON                   $55
Monday, April 20 at 6 pm in Encinitas          
Tuesday, April 21 at 11:30 am in La Jolla     
Maple Bacon Jam with Brie;
Potato-Leek Soup with Bacon;
Buttermilk Bacon Cheddar Chive Biscuits;
Bacon-Weave Wrapped Southwest Burger Roll with Chili and Cheese Filling;
Bacon Wrapped Blackberry Dijon Pork Tenderloin with Red Onions;
Maple Bacon Magic Squares.

CINCO DE MAYO SAN DIEGO              $55             
Monday, April 27 at 6 pm in Encinitas          
Tuesday, April 28 at 11:30 am in La Jolla              
Cheesy Chipotle Corn Dip with Chips and Cucumber Slices;
Baked Chicken and Bean Chimichangas with Salsa Verde, Tomato and Olive Topping;
Grilled Ancho-Rubbed Skirt Steak with Three-Chili Sauce and Cotija Cheese Sprinkle;
Cabbage Slaw with Creamy Chili Vinaigrette;
Caramel Filled Churro Cookies with Hot Chocolate Dip.


December 18, 2019

Apricot Almond Shortbread Cookies for Christmas



Here are the very best Christmas cookies--they taste as good as they look! One batch of these bar cookies makes 48 triangles so you get a lot for very little work.  Give them a try this holiday season.  Merry Christmas, Phillis


APRICOT (OR RASPBERRY) ALMOND SHORTBREAD TRIANGLES
Makes 48 cookies.
Pastry:
1-1/2 cups sugar
3 cups flour
3/4 cup cornstarch
1 teaspoon grated orange zest
1/4 teaspoon salt
1-1/4 cups unsalted butter, melted

Topping:
1 (12 ounce) jar apricot preserves or seedless raspberry jam
1 cup sliced almonds

1. Preheat oven to 325 °F. Grease or spray a 10 x 15 inch jellyroll pan with nonstick spray.

2. In the food processor pulse the sugar, flour, cornstarch, orange zest and salt until combined. With motor running pour melted butter through feed tube and process until combined but still crumbly. Press dough evenly in the prepared pan. Bake for 25 to 30 minutes or until pale golden. Cool 10 minutes.

3. Place jam in a small saucepan and heat over medium low until melted, stirring often, about 4 minutes. Strain preserves if necessary to remove any large pieces of fruit. Spread the shortbread with melted preserves all the way to the edges. Sprinkle evenly with almonds, pressing them gently into preserves. Bake for
20 minutes or until jam is bubbly and almonds are golden.

4. Remove the shortbread from the oven and cool on a rack for 20 for minutes. While still warm, loosen the shortbread from the edges of the pan and cut crosswise into 6 strips, then cut lengthwise into 4 strips making 24 squares. Cut each square in half to form a triangle. Cool until firm. Keep in an airtight
container at room temperature for up to 4 days or freeze for up to 3 months.

September 29, 2019


               

 PHILLIS CAREY COOKS!!
   Cooking Class Schedule  
     October, November, December 2019
and January 2020

 To register for classes, 
   email to philliscarey@aol.com (best method)
 or call (760) 942-1756

All classes are $55. No need to pay ahead—Payment is due at the class!
Desserts are generally made ahead as a treat for the end of the class.
                             
     Demonstration Classes held at: 
ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd.,  Encinitas, CA 92024
 
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Dr.,    Solana Beach, CA 92075
       
The LA JOLLA Community Center
6811 La Jolla Blvd., La Jolla, CA 92037

SHORTCUT COOKING—ROTISSERIE CHICKEN
Monday, October 7 at 6 pm in Encinitas                               
Tuesday, October 8 at 11:30 am in La Jolla                      
Chicken and Bacon Pasta Carbonara with Peas;
Thai Yellow Pineapple Curry with Chicken, Red Pepper, Snap Peas and Mint;
White Chicken, Spinach and Artichoke Lasagna;
Chicken Tortilla Soup with Fire-Roasted Tomatoes, Corn and Black Beans;
Gingerbread Cookie Bars with Caramel Buttercream Frosting.

SENSATIONAL SALMON
Monday, October 21 at 6 pm in Encinitas                         
Tuesday, October 22 at 11:30 am in La Jolla                    
Smoked Salmon, Pea, Arugula and Crispy Prosciutto Salad with Lemon Vinaigrette;
Tropical Roasted Salmon with Ginger, Pineapple and Sesame Seeds;
Slow-Roasted Whole Salmon Fillet with Sicilian Olive, Lemon, Caper Sauce;
Creamy Lemon and Garlic Salmon Sauté with Fresh Dill;
Lemon Ricotta Cookies with Lemon Glaze.

A BIT FANCY—HOLIDAY RECIPES
Monday, October 28 at 6 pm in Encinitas                         
Tuesday, October 29 at 11:30 am in La Jolla                    
Butternut Squash Risotto Topped with Garlic Sage Shrimp;
Pear and Thyme Brined Turkey Breast and Gravy with Cranberry Sausage Dressing;
French Onion Chicken Breast Sauté with Crème Fraiche Mashed Potatoes;
Caramel Pecan Cheesecake with a Cinnamon Crumb Crust.

GREEK-INSPIRED FALL FLAVORS
Monday, November 4 at 6 pm in Solana Beach                   
Baked Feta with Fresh Oregano, Tomatoes and Pita Wedges;
Zucchini Phyllo Pie with Yogurt Dill Sauce;
Sheet-Pan Roasted Greek Chicken with Potatoes, Artichokes and Tzatziki Sauce;
Roasted Salmon with Greek Feta, Cherry Tomato, Dill and Kalamata Olive Topping
and Lemon Dill Rice Pilaf;
Greek Yogurt Panna Cotta with Honey and Toasted Walnuts.

COMPANY’S COMING—LET’S CELEBRATE
Monday, November 11 at 6 pm in Encinitas                                
Tuesday, November 12 at 11:30 am in La Jolla                 
Warm Brussels Sprout and Bacon Salad with Apples, Pecans and Manchego Cheese;
Spiced Beef Tenderloin with Cranberry Ginger Mango Chutney;
Yellow Sweet Potato Gratin with Parmesan Cheese;
Roasted Green Beans and Red Onions with Orange Gremolata;
German Chocolate Pecan Pie with Flaky Crust.

COCKTAILS AND HORS D’OEUVRES
Monday, November 18 at 6 pm in Encinitas                      
Tuesday, November 19 at 11:30 am in La Jolla                 
Grand Marnier Champagne Cosmo; Apple Cider and Brandy Cocktail (Sidecar with Cider);
Creamy Greek Fondue with Feta, Dill, Olives and Tomatoes with Pita Crisps;
Holiday Bacon Wrapped Dates with Cream Cheese, Dried Cranberry and
Candied Pecan Filling;
Ham and Cheese Feuilleté (Ham and Cheese Stuffed Puff Pastry);
Artichoke and Shrimp Tiropetes (Phyllo Triangles);
Espresso Martini 4-Layer Chocolate Cake with an Espresso Cream Cheese Frosting
 and Kahlua Drizzle.

HOLIDAY CHRISTMAS DINNER
Monday, December 2 at 6 pm in Encinitas                        
Tuesday, December 3 at 11:30 am in La Jolla                   
Creamy Mushroom Soup with Fresh Thyme and Parmesan Crisps;
Dried Porcini and Black Pepper Rubbed Beef Rib Roast au Jus;
Creamy French Onion Mashed Potatoes;
Holiday Roasted Brussels Sprouts and Carrots with Balsamic, Fresh Herbs and Dried Cranberries;  Dark Chocolate Souffle Roll with Candy Cane Cream Filling.

HOLIDAY BRUNCH DISHES
Monday December 9 at 6 pm in Encinitas                         
Tuesday, December 10 at 11:30 am in La Jolla                 
Tequila Sunrise Mimosas;
Buttermilk Pancakes with Roasted Strawberries;
Baked Croque Madame with Ham and Gruyere Cheese;
Mid-Western Breakfast Pizza with White Sauce, Sausage, Hash Browns and Cheese;
Broccoli, Bacon and Cheddar Baked Frittata with Buttermilk Ranch Dressing Drizzle;
Chocolate Pecan Scones with Orange Butter.

GOOD LUCK ITALIAN NEW YEAR’S EVE PARTY  
Monday, December 16 at 6 pm in Encinitas                      
Tuesday, December 17 at 11:30 am in La Jolla                 
Antipasti Salad with Marinated Red Onions, Roasted Marinated Artichoke Hearts, Salami,
Olives and Roasted Peppers with a Red Wine Vinegar and Oregano Dressing;
White Risotto Cakes with Pesto Cream and Seared Shrimp
Big Pot of Lentils with Italian Sausage;
Quick Rosemary and Garlic Focaccia;
Sweet Wine and Grape Citrus Cake with Limoncello Cream.

COOL WEATHER SOUPS
Monday, January 6 at 6 pm in Encinitas                           
Tuesday, January 7 at 11:30 am in La Jolla                      
Chicken Pot Pie Soup with Pastry Crust Crisps;
Mexican Street Corn Soup with Shrimp and Bacon, Cotija Cheese and Cilantro;
Chicken Cordon Bleu Chowder with Ham, Potatoes and Swiss Cheese;
Creamy Tomato Tortellini Soup with Spinach and Parmesan Cheese;
Snickerdoodle Cheesecake Cookie Bars.

WINTER COMFORT FOODS
Monday, January 20 at 6 pm in Encinitas                         
Tuesday, January 21 at 11:30 am in La Jolla                    
Bacon and Onion Focaccia Tart;
Chicken Cordon Bleu Lasagna with Ham and Swiss;
Pork Tenderloin with Creamy Mustard and Bacon Sauce on Cheesy Grits;
Chicken Chile Verde with Tomatillos, Poblano Chilies and White Beans;
Nutella Mascarpone Pie with Chocolate Crumb Crust and Hazelnuts.

SIMPLE AND DELICIOUS ENTREES FOR 2020
Monday, January 27 at 6 pm in Solana Beach                  
Tuesday, January 28 at 11:30 am in La Jolla                    
Roasted Poblano, Sausage and Corn Soup;
Mediterranean Fish en Papillote (Wrapped in Parchment) with Artichoke Hearts,
Kalamata Olives and Capers;
“Tastes like Porchetta” Sautéed Fennel Chicken Breasts with Bacon Herbed Topping;
Italian Braised Pork Tenderloin with Quick Tomato Sauce on Polenta Cacio e Pepe;
Salted Caramel Sheet Cake with Brown Sugar Buttercream Frosting and Caramel Drizzle.

VALENTINE’S DAY DINNER
Monday, February 3 at 6 pm in Encinitas                
Tuesday, February 4 at 11:30 am in La Jolla                     
Warm Butter Poached Shrimp Salad with Tangelos, Butter Lettuce
and Tarragon Citrus Dressing;
Beef Wellington Tarts with Port Mushroom Sauce;
Individual Potato Gratins with Garlic-Herb Cheese;
Asparagus with Dijon Mustard and Fresh Thyme;
Personal-Size Chocolate Pavlovas Filled with Dark Chocolate Pastry Cream.                                        

June 25, 2019

Cooking Classes July-September 2019



                    Phillis Carey Cooks!!
              July, August, September 2019

To register for classes, 
    email to philliscarey@aol.com (best method)
                                or call (760) 942-1756

All classes are $55.   No need to pay ahead—Payment is due at the class!
Desserts are generally made ahead as a treat for the end of the class.
                             
                            Demonstration Classes held at: 


ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd.,  Encinitas, CA 92024
 
  SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
   533 Lomas Santa Fe Dr., Solana Beach, CA 92075
       
The LA JOLLA Community Center
6811 La Jolla Blvd., La Jolla, CA 92037

CHICKEN HOT OFF THE GRILL
Monday, July 22 at 6 pm in Encinitas
Tuesday, July 23 at 11:30 am in La Jolla
Salsa Verde Chicken with Grilled Onion and Cotija Cheese Relish;
Balsamic Grilled Chicken with Italian Herbed Street Corn;
Tandoori Rubbed Chicken with Masala Sauce and Yellow Rice;
Saltimbocca Peach and Prosciutto Wrapped Chicken Breasts with Sage Wine Drizzle;
Chocolate Tres Leches Cake.

AMERICAN BBQ
Monday, July 29 at 6 pm in Encinitas                                
Tuesday, July 30 at 11:30 am in La Jolla                           
Memphis Baby Back Ribs with Brown Sugar Rub and Mustard Mop;
Ancho Dry Rubbed Flank Steak with Cucumber Salsa Relish;
Cilantro Lime Grilled Fish Tacos with Avocado Cabbage Slaw and 
        Garlic-Lime Mayo Drizzle;
Chili Brown Sugar Brined Boneless Pork Chops with Creamy Succotash with Bacon;
Peachberry Buckle with Ice Cream.

SAN DIEGO SUMMER CELEBRATION
Monday, August 5 at 6 pm in Encinitas                             
Tuesday, August 6 at 11:30 am in La Jolla                        
Orange Lime Ginger Beer Margarita;
Salsa Verde Queso Fundido (Melted Cheese) with Pico de Gallo and Corn Tortillas;
Grilled Steak with Cowboy Butter (Mustard, Horseradish, Garlic and Chives);
Dilly Green Bean and Yukon Gold Potato Salad with Smoked Paprika Dressing;
Arugula Salad with Watermelon, Strawberries and Feta with Balsamic Vinaigrette;
Chocolate Mousse Torte with Cookie Crust.

CALIFORNIA SUMMER HARVEST
Monday, August 12 at 6 pm in Encinitas                           
Tuesday, August 13 at 11:30 am in La Jolla                      
Tomato Basil Corn Pizza with Fresh Mozzarella and Balsamic Glaze;
Sicilian White Fish with Fresh Herbs and Pine Nut Topping and Salmoriglio Sauce and
          Charred Green Beans;
Roasted Corn, Bacon and Scallion Corn Muffins;
Stuffed Grilled Vegetable Birts with Ricotta and Sun-Dried Tomato Filling;
Arugula Pesto, Tomato and Fontina topped Balsamic Honey Chicken Breasts;
Ginger Peach Mascarpone Galette.

ASIAN FUSION SUMMER FLAVORS
Monday, August 19 at 6 pm in Encinitas
Tuesday, August 20 at 11:30 am in La Jolla
Sesame Lime Soy Skirt Steak with Scallion Peanut Salsa;
Grilled Lemongrass Chicken with Spicy Honey Drizzle;
Ponzu and Honey-Glazed Salmon with Asian Slaw with Miso-Ginger Dressing;
Asian Cold Noodles with Spicy Grilled Hoisin Shrimp, Veggies, Jade cilantro Dressing and Chili Sauce Drizzle;
Lychee Panna Cotta with Sugared Raspberries.

TWO SANGRIAS WITH SPANISH TAPAS OFF THE GRILL 
Monday, August 26 at 6 pm in Encinitas                           
Summer Fruit Red Wine Sangria;
Rose Sangria with Peaches and Strawberries;
Grilled Vegetable Gazpacho with Zucchini, Peppers and Corn;
Serrano Ham Wrapped Grilled Asparagus;
Grilled Tomato Bread;
Pork Morunos (Kebabs) with Grilled Red Pepper and Garlic Dip;
Clams with Spicy Tomato Broth and Garlic Aioli;
Grille Shrimp and Chorizo with Smoked Paprika Oil;

MEDITERRANEAN FLAVORS
Monday, September 9 at 6 pm in Encinitas                       
Tuesday, September 10 at 11:30 am in La Jolla                
Leek and Potato Galette with Pistachio Crust
Sicilian Chopped Salad with Capers, Green Olives, Red Onion and Crispy Prosciutto;
Grilled Chicken with Za’atar Rub (blend of dried herbs, Sumac, sesame seeds) with
          Sumac Mint Aioli and Tahini Spinach
Greek Shrimp with Spiced Tomatoes and Feta on Orzo;
Ricotta Cheesecake with Almond Crust, Citra Filling and Cherry Sauce;

QUICK EVERYNIGHT COOKING
Monday, September 16 at 6 pm in Solana Beach                       
Tuesday, September 17 at 11:30 am in La Jolla                
Prosciutto Wrapped, Boursin Stuffed Baked Chicken Rolls with 
        Roasted Parmesan Zucchini;
Sweet Chili Roasted Salmon with Ginger and Lemongrass;
Sesame Pork Burgers with Sweet Spicy Slaw on English Muffins;
Creamy Lemon and Black Pepper Shrimp Pasta with Peas;
Chocolate Fudge Sheet Cake with Chocolate Cream Cheese Frosting;

AUTUMN WINE COUNTRY COOKING
Monday, September 23 at 6 pm in Encinitas                     
Tuesday, September 24 at 11:30 am in La Jolla                
Cherry Jam Champagne Cocktail;
Dilly Greek Feta Dip with Cucumber and Tomato Garnish;
Easy Kalamata Olive Focaccia;
Pork Tenderloin Marbella with Dried Plums, Capers and Green Olives;
Polenta Cacio e Pepe;
Roasted Brussels Sprouts with Garlic and Pancetta;
Walnut Crepes with Raspberry and Dried Fig Filling with Honey Crème Fraiche.