February 1, 2021

March and April Cooking Classes 2021

Cooking Class Menus for March and April 2021 
taught by Phillis Carey via Zoom
All classes are $25.


After signing up for the class you will receive confirmation within 24 hours.
Three days before the class you will receive the recipes and the Zoom link so
you can sign in on the day of the class.
The class will be taped and the video will be sent later on the class day.  
If you cannot attend the class simply sign up and you will receive the video that day.  
Also, you may pay for a previously taught class and receive that video any time.
 

Pacific Rim Flavors—Bursting with Flavor but Simple to Prepare

Wednesday, March 10 at 11 am              PAY NOW

Pac Rim Caesar Salad with Creamy Lime Dressing, Grapes and Toasted Cashews;

Coconut-Lemongrass and Ginger Shrimp with Snap Peas and 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.

 

Fabulous Skillet Cuisine—One-Pan Suppers 

Saturday, March 20 at 11 am             PAY NOW

French Onion and Bacon Skillet Mac and Cheese;

Louisiana Shrimp in Creole Sauce;

Italian Sausage, Ricotta, Artichoke and Red Onion Frittata

with Roasted Cherry Tomato and Basil Topping;

Santa Fe Green Enchilada Chicken Toss with Corn and Black Olives served with Corn Tortillas.

 

Savory Salmon—Great with Any Fish

Wednesday, April 7 at 11 am            PAY NOW

Wine Country Broiled Salmon with Fresh Blackberry Ginger Sauce;

Mediterranean Seared Salmon with White Beans, Spinach, Lemon and Sicilian Olives;

Stuffed Salmon with Dilly Cream Cheese, Feta and Lemon Butter;

Maple Bacon Broiled Salmon with Fresh Thyme.

 

Cinco de Mayo—Let’s Celebrate  

Saturday, April 24 at 11 am             PAY NOW

Amaretto Orange Margaritas;

Cheesy Chipotle Corn Dip with Corn Chips and Cucumber Slices;

Baked Chicken and Refried-Bean Chimichangas with Creamy Salsa Verde, Tomato

and Olive Topping;

Grilled Ancho-Rubbed Skirt Steak with Three-Chili Sauce and Cotija Cheese Sprinkle;

Caramel Filled Churro Cookies with Hot Chocolate Dip.

December 30, 2020

PHILLIS CAREY'S  

WINTER VIRTUAL COOKING CLASSES 

JANUARY AND FEBRUARY 2021

  

All Classes are demonstration classes held virtually on Zoom. Each class is $25. There is a payment code under each class title. Click on that link (PAY NOW) and it will take you to paypal’s payment portal—at this time you must sign up for each class individually. All classes are approximately 1 1/2 hours though may be up to 2 hours.

 Once your payment is received, Phillis will send you an email within 24 hours confirming that reservation. You will receive the recipes and a reminder email 3 days before the class which will also include the Zoom sign in link.  Be sure to print out the recipes and to download the Zoom app on your computer, laptop, tablet or phone so you will all set the day of the class.

 

The classes will be taped to make them available for those who cannot attend the live class or to give the attendees an opportunity to review the class for any tips they might have missed. If you cannot attend the live class and wish to purchase the taped class simple register for the class as described. The price for this is the same, $25. I will send out the link to the video after the class is completed, either that day or the next.  Everyone who has registered for the class will receive the link for the taped class whether they attend or not.

 

SHEET-PAN PAIRINGS FOR AN EASY NEW YEAR     $25     PAY NOW

Wednesday, 1/13/21 at 11 am

Make use of the fact that it’s cold outside so you can turn on those ovens.  Let one of these Sheet-Pan dinners take most of the work out of tonight’s dinner.

*Roasted Artichoke Boursin Topped Chicken Breasts with Rosemary Garlic Baby Carrots;

*Butterflied Pork Tenderloin with Orange Chipotle Marinade with Salsa-Roasted Potatoes

*Chicken Reuben Roll-Ups with Corned Beef, Swiss Cheese, Thousand Island

Dressing and Pumpernickel Crumb Crust and with Roasted Glazed Cabbage Slices;

 

VALENTINE’S DAY DINNER     $25        PAY NOW

Wednesday, 1/27/21 at 11 am

It’s time to celebrate with those you love.  This meal will show how much you care but you won’t have to work too too hard to impress.

*Heart Shaped Glazed Shrimp on Spinach Salad with Balsamic Orange Dressing

 with Fresh Strawberries and Sliced Almonds;

*Filet Mignon with Blue Cheese Butter and Balsamic Soy Glaze;

*Shredded Brussels Sprouts with Crispy Bacon;

*Garlic Butter Hasselback Potatoes;

*Individual Espresso Kahlua Chocolate Tiramisu topped with Chocolate Hearts.


MAIN DISHES TO IMPRESS     $25           PAY NOW

Wednesday, 2/10/21 at 11 am

Here are a few great ideas for entrees that are fun to prepare and bring happiness with each bite!

*Cheese and Garlic Pull-Apart Bread;

*Bacon, Artichoke and Boursin Hasselback Chicken Breasts;

*Lemony Shrimp Scampi Risotto;

*Cajun Butter Steak with Crimini Mushroom Caps with Mustard Herb Crusted Potato Planks.

 

TANGY CITRUS DISHES     $25            PAY NOW

Wednesday, 2/24/21 at 11 am

Bring out the lemons, limes and oranges to prepare these full-flavored and fun dishes.

*Coconut Lime Shrimp with Ginger with Jasmine Rice;

*Honey Orange Glazed Salmon with Orange Sesame Roasted Broccoli;

*Chicken Breast Sauté with Mushrooms, Asparagus and Creamy Lemon Dill Sauce;

*Lemon Coconut Sheet Cake with Lemon Cream Cheese Frosting.

November 3, 2020

 


PHILLIS CAREY COOKS!!

VIRTUAL FALL COOKING CLASSES 2020

The Perfect Fall Pasta cooking class went well--there were a few glitches but overall it worked well and the feedback was positive. Now it's time to move on with my Fall classes. I am offering 3 classes this year, one every couple of weeks. I hope to "see" you there and do pass this info along to your friends--there's room for everyone!

Intimate Turkey Dinner $25
Tuesday, November 10 at 11 am
Thanksgiving Dinner will be different this year. We’ll still be celebrating but probably on a smaller scale. This dinner is just as special and perfectly suited for a smaller group.
Roasted Sweet Potato and Leek Soup with Pancetta, Pecans and Crème Fraiche;
Roasted Rolled Turkey Breast with Cranberry Madeira Green Peppercorn Sauce;
Caramelized French Onion Mashed Potatoes;
Stovetop Charred Green Beans;
Layered Caramel and Pumpkin Panna Cotta.

Special Holiday Entrees $25
Wednesday, December 2 at 11 am
Try anyone of these 3 main courses on your family or for a couple of friends this holiday season. They are sure to please!
Roasted Chateaubriand (Beef Tenderloin) with Madeira-Mustard Sauce;
Rosemary Crusted Turkey Tenderloins with Dried Cherry-Plum Balsamic Sauce;
Cheesy Butternut Squash Lasagna with Spinach, Sage and Ricotta Filling with
         Roast Herb-Crusted Pork Tenderloin.

Hearty Winter Soups $25
Wednesday, December 16 at 11 am
Soups are always so comforting on their own. In this class we’ll turn a comfort food into a tasty soup, creating a special dish that checks all the boxes!
Cabbage Roll Soup with Beef, Tomatoes, Herbs and Rice;
Sausage and Pepperoni Pizza Soup with Romano Garlic Bread Strips;
Shrimp Creole Soup with Bacon.

All Classes are demonstration classes held virtually on Zoom. Each class is $25. There is a payment code under each class title. Click on that link (PAY NOW) and it will take you to paypal’s payment portal—at this time you must sign up for each class individually. All classes are approximately 1 1/2 hours though may be up to 2 hours.

Once your payment is received, Phillis will send you an email within 24 hours confirming that reservation. This email will include  the Zoom sign in link. Be sure you download the Zoom app on your computer, laptop, tablet or phone so you will all set the day of the class. You will receive a reminder email 2 days before the class which will also include the sign in link.

Two to three days before the class you will receive a reminder email which will again include the zoom link and also, the recipes.  Print out the recipes before the class begins so you can follow along.

The classes will be taped to make them available for those who cannot attend the live class. If you cannot attend the live class and wish to purchase the taped class simple register for the class as described. The price for this is the same, $25. I will send out the link to the video after the class is completed, either that day or the next. Those attending the live version will also receive the link for the taped class.


October 19, 2020

Phillis Carey Cooks Again!!

While in-person cooking classes are not an option right now, we can still get together virtually.  Here come my Zoom cooking classes!  

Starting in November I have 3 classes planned for this fall.  The menus will be available next week.  All these classes will be live on Tuesdays at 11 am.  This is when my kitchen has the best light available.  No worries though if this time doesn't work.  A tape of the classes will be available after each class for those who can't make it to the live event.  These classes will be $25 (live or taped).

Next week I'm offering a trial run class.  I'll be preparing 2 recipes for you in this first class and I hope you will join me in my kitchen.  

I'm charging a nominal fee ($5) for the first class while I work out all the kinks.  I've been making videos and using Zoom a lot over the last few months but now it's time to get back to work.  I miss you all.

The great thing about virtual classes is that you can join me from anyway in the world!  The not-so-great thing is that you don't get to smell and sample the food, sigh!  You will just have to make the recipes in your own kitchen.  

I'll be emailing the recipes to you soon after you register for the class and I'll even include shopping lists for each recipe or if it's a meal, I'll include the list for the entire meal.  I'm hoping this will make it easier for you to get cooking!

This first class is Perfect Fall Pasta and it's only $5 (this will give me a trial run at how to handle the payment and deal with any hitches I might find in the process).  I'm only making 2 recipes this time but there will be 3 or more in the full length classes that begin in November.  Class this time will probably last at the most 1 hour but future classes will be 1 1/2 hours.

So, join me Tuesday, October 27, 2020 at 11 am.  I'll be making the following:

Roasted Squash, Sausage and Arugula Pasta with Browned Butter Pine Nuts

Chicken Fusilli with Saffron Sun-Dried Tomato and Spinach Sauce

Click here to make your payment. 

Expect your recipes to arrive by email within 48 hours.

September 21, 2020

More Videos--Blueberry Orange Scones and Quiche Cups

New Videos are posted on my youtube channel:

Phillis Carey Cooks!

I had a friend over last Saturday for Brunch.  I figured since I was cooking I might as well make a couple videos!  Here's what we enjoyed and now you can too.  Click on Video and it will take you to the youtube sight where you can view the video.  Click on Recipe and you'll find a downloadable copy of both recipes.


Quiche Cups 
    Recipe    
 


Blueberry Orange Scones 


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