Thanksgiving Turkey

Thanksgiving is now just around the corner.  I thought I would share a few of the turkey recipes I've taught over the years.  These are a few of my favorites and hopefully will give you some new ideas. Enjoy your Thanksgiving!

Click here to print or save a copy of these recipes.

#1--HERB-RUBBED SPATCHCOCK (BUTTERFLIED FLAT) TURKEY
      WITH CARAMELIZED ONION HERB GRAVY

#2--BACON AND FRESH HERB ROASTED TURKEY WITH

      SWEET ONION GRAVY

#3--SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE 
     AND GRAVY

#4--DRY-BRINED MEDITERRANEAN SPICED TURKEY WITH

     MUSHROOM MADEIRA SAUCE

#5--LEMON AND OREGANO SALT-RUBBED (Dry-Brined) ROAST TURKEY

      WITH OREGANO WHITE WINE GRAVY      

Thanksgiving recipes 2017

Thanksgiving is near!

Here are several of Phillis Carey's favorite Turkey Day recipes.  Enjoy them!

Make-Ahead Mashed Potatoes    Serves 8 to 10.  
5 pounds russet potatoes, peeled and quartered
1/2 cup unsalted butter, cut in 8 pieces
1 (8 ounce) package cream cheese, cut into 8 pieces and softened
1-1/2 to 2 cups sour cream
Salt and pepper to taste

1. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 1 teaspoon salt to the water. Cook potatoes until fork tender, about 15 minutes longer.

2. Place butter, cream cheese and 1 cup sour cream in the bottom of a large bowl. Drain potatoes and garlic and let air dry for 5 minutes. Press potatoes and garlic through a ricer into the bowl on top of the other ingredients. Stir to combine until smooth adding more sour cream as needed. Season to taste with salt and pepper.

3. Mashed potatoes may be served immediately or transferred to a buttered 4-  quart casserole. Cool to room temperature and then refrigerate, covered with foil, for up to 48 hours. Bake, covered, at 350°F for 40 to 45 minutes or until very hot.

Tangerine Cranberry Sauce     Makes 1 1/2 cups.  
12 oz. fresh or frozen cranberries
1 cup sugar
1/3 cup fresh squeezed tangerine juice (orange juice also works well)

Place all ingredients in a saucepan and cook over medium heat, stirring often, until cranberries pop, about 10 minutes. Watch for hot splatters. Cool to room temperature and then refrigerate up to 5 days.

Fresh Mango And Cranberry Relish   Makes 2 1/2 cups. 
1 lb. mangoes (about 2), peeled and cubed
2 cups cranberries (8 oz.)
1/2 medium unpeeled orange, seeded, cut into large pieces
½ cup sugar

Place mangoes, cranberries and orange in processor and pulse to coarsely chop.  Transfer to bowl and stir in sugar.  Let relish stand at least 30 minutes before serving.  Keeps 3 days in refrigerator.

Sausage, Apple And Dried Cranberry Stuffing           
Serves 10 to 12. 
1 lb. firm white bread, cut into 3/4-inch cubes (about 12 cups)
1 lb. sweet Italian sausages, casings removed
1/4 cup unsalted butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 lb. tart green apples, peeled and chopped 
2 cups chopped celery with leaves 4 tsp. poultry seasoning
1 cup dried cranberries
4 tsp. chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend (optional)
1 1/2 to 2 cups canned low-salt chicken broth

1. Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

2. Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing if you wanted a firmer more set dressing.

3. To bake, preheat oven to 350°F. Butter 15x10x2-inch baking dish or 2 smaller casseroles. Mix 1 1/2 cups broth into stuffing or enough to moisten the bread well. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown if desired, about 15 minutes.

Shredded Brussels Sprouts with Pine Nuts  Serves 8. 
1 1/4 lbs. small Brussels Sprouts
2 T. olive oil
2 cloves garlic, minced
Salt and pepper to taste
1/2 cup water
2 T. unsalted butter
1/3 cup pine nuts, toasted

Halve Brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices or slice with food processor. Heat oil with garlic in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add water and butter; sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Toss in the toasted pine nuts.

Green Beans with Caramelized Shallots        Serves 10. 
6 T. unsalted butter, divided use
1/2 lb. shallots, thinly sliced
Coarse salt and pepper to taste
2 T. balsamic vinegar
 4 tsp. sugar
1 T. salt
2 lbs. thin green beans
Salt and pepper to taste 

1. Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse salt and pepper to taste. Sauté until soft and golden, about  10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. (Shallots may be cooked the day before.)

2.  Bring a large pot of water to a boil and add the salt.  Add the green beans and boil 3 to 4 minutes or until just tender and still bright green.  Drain and rinse in cold water.  (Beans may be cooked the day before.) 

3. Melt remaining 3 T. butter in a large skillet over medium high heat.  Add the green beans and cook and toss until heated through, as much as 10 minutes.   Add shallots and heat through; season with salt and pepper and serve immediately.

Roasted Butternut Squash With Red Grapes, Pine Nuts and Sage                         Serves 4 to 6. 
1 (2 1/4 lb.) butternut squash, peeled, seeded and cut into 1 1/2 inch pieces    (I just buy the already cubed squash—1 1/2 lbs.)
1 1/2 cups seedless red grapes (about 8 oz.)
1 medium onion, cut into 1 inch cubes or chunks
2 T. thinly sliced fresh sage leaves
1/4 cup olive oil
1/4 cup toasted pine nuts

1. Preheat oven to 425 degrees. Combine butternut squash, grapes, onion and sage in a large bowl. Drizzle with oil and season generously with salt and pepper.  Toss to coat. 

2. Spread squash out onto a parchment-lined large baking sheet and roast until squash and onion begin to brown, stirring occasionally, about 50 minutes (less time with the already cubed squash).  Serve sprinkled with toasted pine nuts.

The Best Pumpkin Pie Ever!     Serves 6 to 8.  
Crust: 
1 1/3 cups all-purpose flour
1 T. sugar
1/2 tsp. salt
6 T. chilled unsalted butter, cut into 1/2 inch pieces
2 T. chilled Crisco, cut into 1/2 inch pieces
3 T. (or more) ice water

Filling:  
2/3 cup golden brown sugar
1/2 cup granulated sugar
2 T. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 1/2 cups canned solid pack pumpkin
2 T. real maple syrup
3 large eggs
1 cup heavy whipping cream
Sweetened whipped cream, for serving

1. To make the crust, mix flour, sugar and salt in food processor. Add butter and Crisco and pulse to process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more water by tsp. if dough is dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate for 30 to 60 minutes.

2. Roll dough out into a 12 inch round. Transfer dough to a 9 inch pie pan. Trim edges and fold under. Crimp edges decoratively. Refrigerate until very cold.

3. Preheat oven to 400 degrees. Line pastry with foil and fill with pie weights. Bake 12 minutes. Remove foil and weights and bake until very light brown, about 5 minutes. Reduce oven temperature to 375 degrees. Cool crust on a rack.

4. For filling, place brown sugar, granulated sugar, flour, salt and spices in a large bowl. Whisk until combined. Whisk in pumpkin, maple syrup and eggs and then cream. Pour mixture into crust. Bake until edges puff and center is just set, 50 to 60 minutes. Cool completely on a rack. Serve with whipped cream.

Cooking Classes Nov. Dec. 2017 and Jan 2018

Phillis Carey Cooks!!

  November and December 2017

and January 2018

     

To register for classes, 

    email to philliscarey@aol.com (best method)

   or call (760) 942-1756

No need to pay ahead--Payment is due

at the class!

Classes held at the

SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle

533 Lomas Santa Fe Drive * Solana Beach, CA 92075

or at the

ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle

1221 Encinitas Blvd. * Encinitas, CA 92024

or at

The LA JOLLA Community Center

6811 La Jolla Blvd., La Jolla, CA 92037

EVERYDAY COOKING THE LOW CARB WAY

Monday, 11/6 at 6 pm in Solana Beach

Tuesday, 11/7 at 11:30 am in La Jolla

Mascarpone and Pine Nut Crusted Salmon Fillets with Pesto Zucchini Noodles;

Citrus Chicken Sauté with Pistachios and Roasted Broccolini;

Lemon Garlic Shrimp on Parmesan Cauliflower Rice with Roasted Red Peppers;

Greek Feta Chicken with Yogurt Marinade on a bed of Wilted Garlic Spinach;

Strawberry Fool.

CUCINA ITALIANA

Monday, 11/13 at 6 pm in Encinitas

Tuesday, 11/14 at 11:30 am in La Jolla

Caprese Salad with Prosciutto, Fried Artichokes and Sicilian Olives;

Sicilian Chicken Breasts Agrodolce (Sweet/Sour Sauce with Tomatoes, Capers and Olives)

with Pasta; 

Skirt Steak with Salmoriglio (Fresh herb and Lemon Pesto);

Sicilian Potato Gratin with Capers, Sun-Dried Tomatoes and Pecorino Romano Cheese;

Bittersweet Chocolate Budino with Whipped Cream and Chocolate Curls.

FALL LUNCHEON

Thursday, 11/30 at Noon in Encinitas

Spinach Salad with Bacon, Caramelized Apples and Ginger Vinaigrette;

Pistachio Crusted Chicken Breasts with Creamy Herb Mustard Sauce;

Chunky Smashed Red Skinned Potatoes with Scallions;

Pumpkin Sheet Cake with Toasted Pecans and Cream Cheese Frosting.

HOLIDAY ENTERTAINING—CHAMPAGNE AND CHOCOLATE

Monday, 12/4 at 6 pm in Encinitas

Tuesday, 12/5 at 11:30 am in La Jolla

Clementine Rosemary Prosecco Cocktail;

Arugula Salad with Oranges, Roasted Fennel with a Balsamic Mustard Vinaigrette;

Fusilli with Shrimp in Sun-Dried Tomato Cream with Fresh Basil;

Beef Tenderloin Stuffed with Prosciutto and Parmigiano-Reggiano;

Sautéed Spinach with Olives, Raisins and Pine Nuts;

Tiramisu Cheesecake with Chocolate Ganache and Kahlua Cream Toppings.

ENTERTAINING ENTREES

Monday, 12/11 at 6 pm in Encinitas

Creamy Portobello Soup with Ham and Leeks;

Turkey Breast Porchetta with Pancetta and Herb Filling and a Bacon Wrap and

Herbed Cranberry Sauce;

Filet Mignon with Caramelized Onion and Blue Cheese Sauce;

Salmon with Sicilian Pistachio Salsa Verde;

German Chocolate Cheesecake.

  

NEW YEAR’S EVE COCKTAIL PARTY

Monday, 12/18 at 6 pm in Solana Beach

Pomegranate Mule;

French Martini;

Baked Brie with Herbed Artichokes and Baguette Slices;

Saucisson en Croute (Sausage Baked in Sour Cream Pastry) with Chutney and Mustard;

White Bean Soup Shooters with Bacon and Goat Cheese Croutons;

Coconut Crusted Crab Cakes with Lime Dipping Sauce;

Bailey’s Cream Chocolate Truffles.

BUDDHA BOWLS—an entire healthy meal packed in overstuffed bowls that resemble the belly of Buddha filled with 15% lean protein, 35% vegetables, 25% whole grains/beans, 10% sauce and 15% extras like nuts, seeds or sprouts!

Monday, 1/8 at 6 pm in Encinitas

Pacific Rim Buddha Bowl—Brown Rice Base, Chili Lime Black Beans, Grilled Chicken Strips,

          Cabbage, Tomatoes, Avocado, Olives, Cotija Cheese, Pepitas

and Ginger Cilantro Sauce;

Spanish Buddha Bowl—Quinoa Base, Smoky Grilled Shrimp, Roasted

          Cauliflower and Red Onions, Spinach, Almonds and Romesco Sauce;

Indian Buddha Bowl—Kichiri (Basmati Rice and Lentils) Base, Curried

          Chickpeas, Broccoli, Red Peppers, Cilantro, Cashews and Curry Sauce;

Teriyaki Buddha Bowl—Coconut Rice Base, Teriyaki Salmon, Roasted Bok Choy, Baby

          Broccoli, Shiitake Mushrooms, Sesame Seeds and Spicy Peanut Sauce.

  

COMFY WINTER ENTREES

Monday, 1/15 at 6 pm in Encinitas

Tuesday, 1/16 at 11:30 am in La Jolla

Butternut Squash Mac and Cheese with Bacon and Smoky Cheddar;

Moroccan Chicken with Green Olives, Preserved Lemon and Almond-Saffron Quinoa;

Chili Verde (Pork, Green Chilies and Tomatillos Stew);

Peruvian Spatchcock Chicken with Tangy Green Sauce with Garlic-Roasted Purple Potatoes;

French Pear Cake with Lemon Scented Cream.

LUCKY RECIPES FOR CHINESE NEW YEAR

Monday, 1/22 at 6 pm in Encinitas

Abundant Ginger Chicken Dumpling Soup with Spinach;

Prosperous Sweet-Sour Citrus Shrimp with Asparagus;

Long Life Noodles with Hoisin Pork and Napa Cabbage;

Rich Black Bean Sesame Beef with Broccoli;

Happiness Walnut Cookies;

EASY NEW YEAR DISHES

Monday, 1/29 at 6 pm in Solana Beach

Tuesday, 1/30 at 11:30 am in La Jolla

Pork Tenderloin with Pears and Caramelized Shallots;

Chicken and Italian Sausage Sauté with Olives, Capers and Lemon

and Garlicky Olive Bread;

Lemony Cajun-Seasoned Salmon with Roasted Brussels Sprouts;

Buffalo Chicken and Cauliflower Bake with Cheddar and Gouda Cheeses;

Chocolate Mascarpone Panna Cotta with Shaved Chocolate Topping.

Cooking Classes coming up in September and October 2017

  Phillis Carey Cooks!!

  September and October 2017

     To register for classes, 

    email to philliscarey@aol.com (best method)

   or call (760) 942-1756

    No need to pay ahead--Payment is due at the class!

Classes held at the

SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle

533 Lomas Santa Fe Drive * Solana Beach, CA 92075

or at the

ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle

1221 Encinitas Blvd. * Encinitas, CA 92024

or at

The LA JOLLA Community Center

6811 La Jolla Blvd., La Jolla, CA 92037

or at

THE CURIOUS FORK (see below for registration info)

512 Via de la Valle, Suite 102, Solana Beach, CA 92075

QUICK AND EASY EVERYNIGHT COOKING

Monday, September 11 at 6 pm in Encinitas    $52

Mexican Corn Soup with Chicken, Bacon and Tortilla Strips;

Quick Shrimp and Sausage Paella;

Boursin and Chive Stuffed Chicken Rolls with White Wine Shallot Sauce;

Roasted Pork Tenderloin with Sesame Plum BBQ Sauce;

Peanut Butter Swirl Chocolate Cream Cheese Brownie Sundaes with

Ice Cream and Rich Chocolate Sauce.

  

AUTUMN IN THE WINE COUNTRY

Monday, September 18 at 6 pm in Solana Beach    $55

Tuesday, September 19 at 11:30 am in La Jolla    $55

Autumn Sangria with Brandy and Apples;

Butternut Squash Gallette (Tart) and Arugula Salad;

Fennel Crusted Salmon Chicken with Pinot Noir Sauce;

Rosemary and Parmesan Potato Gratin;

Roasted Brussels Sprouts with Bacon and Fresh Sage;

Almond Cake with Raspberry Sherbet and Raspberry Sauce.

  

FALL ITALIAN FARE

Monday, September 25 at 6 pm in Encinitas   $52

Tuscan Shrimp with White Beans and Basil;

Olive and Pine Nut Crusted Pork Medallions;

Garlic Risotto with Peas and Fennel;

Sicilian Herb (Oregano, Fennel, Lemon, Garlic) Crusted Chicken Breasts;

Spaghetti with Pistachio Pesto;

Rum-Soaked Cannoli Cake with Ricotta Chocolate Orange Filling and Chocolate Glaze.

AUSSIE LUNCHEON—COOKING DOWN UNDER

Thursday, October 5 at Noon in Encinitas          $39

Australian Pumpkin (Squash) Soup with Bacon and Fresh Thyme;

Prosciutto and Fresh Rosemary Damper (Quick Bread);

Grilled Chicken and Portobello Mushroom Salad with Creamy Tarragon Dressing;

Lamington-Style Cupcakes with Raspberry Jam, Chocolate Frosting and Toasted Coconut.

SO MANY WAYS TO USE A ROTISSERIE CHICKEN!

Monday, October 9 at 6 pm in Solana Beach        $49

Chicken, Corn and Black Bean Baked Chimichangas with Salsa Verde;

Quick Chicken Tikki Masala with Basmati Rice;

Buffalo Chicken Mac and Cheese with Crisp Topping;

California Chicken Flatbread with Bacon, Tomatoes, Feta Cheese and Dill;

Crunchy Jumble Cookies (like Nestles Crunch Bars but in Cookie form).

  

FALL HARVEST SOUPS

Monday, October 23 at 6 pm in Encinitas    $52

Tuesday, October 24 at 11:30 am in La Jolla    $55

Black Bean and Pumpkin Soup with Bacon and Chipotle Chilies;

Corn and Bacon Biscuits;

Creamy Chicken and Mushroom Soup with Asiago Cheese;

Shrimp Phad Thai Soup with Rice Noodles;

Italian Sausage, Tomato and Zucchini Soup with Tortellini.

  

COOLER WEATHER DISHES

Monday, October 30 at 6 pm in Encinitas   $52

Autumn Panzanella with Roasted Squash and Mushrooms;

Peruvian Spatchcock Chicken with Tangy Green Sauce and Cucumber Avocado Salad;

Sicilian Flank Steak with Salmoriglio sauce and Roasted Potatoes with Olives, Raisins,

Tomatoes and Red Peppers;

BBQ Pork Mac and Cheese;

Old-Fashioned Apple Crisp with Dried Cranberries and Ice Cream.

THE CURIOUS FORK  

512 Via de la Valle, Suite 102, Solana Beach, CA 92075

register for these classes at:

www.thecuriousfork.com 

 SICILIAN CUISINE        $54

Wednesday, August 23 at 6:30 pm at The Curious Fork

Risotto with Clam, Lemon and Parsley Sauce;

Sicilian Green Salad with Fennel, Oranges, Onions and Black Olives;

Chicken with Sicilian Tomato, Almond and Olive Sauce;

Pork Scaloppini with Salmoriglio Sauce (Fresh Herb and Lemon Pesto);

Cannoli Cream with Chocolate, Pistachio Nuts and Fresh Berries.

DELICIOUS AND QUICK LOW CARB PLATES    $59

Wednesday, September 13 at 6:30 pm at The Curious Fork

Mascarpone and Pine Nut Crusted Salmon Fillets with Pesto Zucchini Noodles;

Citrus Chicken Sauté with Pistachios and Roasted Broccolini;

Lemon Garlic Shrimp on Parmesan Cauliflower Rice with Roasted Red Peppers;

Greek Feta Chicken with Yogurt Marinade on a bed of Wilted Garlic Spinach;

Peanut Butter Pretzel Truffles.

FALL WINE COUNTRY COOKING       $54

Thursday, September 28 at 6:30 pm at The Curious Fork

Savory Goat Cheese Flan with Tapenade Topping and Baguette Toasts;

Honey Mustard Sesame Salmon with Mango Basil Beurre Blanc;

Balsamic Marinated Pork Tenderloin with Blackberry Cabernet Sauce;

Feta-Stuffed Braised Chicken Thighs in White Wine with Fresh Herbs and

Green Olives on Polenta;

Pistachio Sponge Cake with Strawberry Buttercream Frosting.

Summer Grilling Recipe Collection 2017

Summer Grilling 

"A Recipe Collection"

by Phillis Carey

is now available!

What better way to celebrate summer cooking than cooking outside 

on the grill. Phillis has collected these 30 plus recipe favorites for 

grilled entrees and some sides that will surely offer you many new 

ideas to get you through the warm summer season in style.

Download your copy today and store it safely on your computer so you'll always know where the recipes are or maybe even download it 

to your Dropbox app and then you can access it from anywhere. 

When you are ready to cook simply open up the file and follow the recipe 

or you can easily print out a copy and take it into the kitchen. 

Another option is to print out a copy of the entire collection; place it 

in a binder and store it with your other cookbooks.

Click Here to Purchase Now

Here's the Table of Contents to give you an idea

of the variety of recipes that are included:

Porcini Crusted Grilled Chicken Breasts 

Grilled Zucchini and Pepper Bow Tie Pasta Salad with Balsamic Vinaigrette

and Feta Cheese 

Thai Ginger Chicken with Chili Lime Sauce 

Watermelon and Sweet Onion Salad with Fresh Mint and Feta 

Mojito Marinated Chicken Breasts 

Lemon and Oregano Chicken Breasts with Greek Tomato Feta Salsa 

Coriander Ale-Brined Chicken Thighs 

Poblano Chili and Grilled Zucchini Quinoa Salad with Honey Mustard Dressing 

Teriyaki Chicken Breasts with Wasabi Cream 

Marinated Dilly Chicken Breasts with Crunchy Sweet Corn and Buttermilk Dressing 

Grilled Salmon with Green Mustard Sauce 

Grilled Lemony Herb Marinated Salmon Fillets with Lemon Piccata Caper Sauce 

Blackened Shrimp with Cajun Tartar Sauce

Curried Cilantro Honey-Lime Grilled Fish Fillets 

The “Best” Guacamole Bacon Burger 

BBQ Rubbed Bacon and Cheddar Stuffed Burgers with Grilled Onions,

Tomatoes and Lettuce 

Bloody Mary Marinated Flank Steak with Tomato, Celery and Olive Salad 

Bourbon Brown Sugar Marinated and Sauced Flank Steak 

Grilled Wine-Marinated Flank Steak with Caprese Cherry Tomato and

Fresh Mozzarella Topping 

Santa Maria Tri Tip with Spicy BBQ Rub and Steak Sauce 

Argentine Chimichurri Sauce on Grilled Skirt Steak Topped with Cotija Cheese 

Roasted Potatoes and Red Onions with Chili Powder and Oregano 

Spice-Rubbed Filet Mignon with Hot Pepper Jelly Mango Salsa 

Steakhouse Rubbed Filet Mignon Topped with Red Onion Marmalade and

Blue Cheese Crumbles 

Corn and Cilantro Mashed Potatoes 

Cajun-Rubbed Rib Eye with Corn Maque Choux 

Caribbean Pork Tenderloin with Spiced Jerk Sauce 

Tandoori Pork Tenderloin with Tomato Cucumber Raita 

Pork Spareribs with Sweet Cola Sauce and Brown Sugar Rub 

Asian BBQ Spareribs with Hoisin Glaze 

Merlot and Rosemary Marinated Butterflied Leg of Lamb with Mustard Glaze 

New Summer Classes - June, July, August 2017

                    Phillis Carey’s Cooks!!

              New Summer Classes   

                    June, July, August 2017

 To register for classes, 

email to philliscarey@aol.com (best method)

  or call (760) 942-1756

    No need to pay ahead—

     Payment is due at the class!

  

Classes held at: the Solana Beach Boys and Girls Club's Center for a Healthy Lifestyle

533 Lomas Santa Fe Drive * Solana Beach, CA 92075

or at the Encinitas Boys and Girls Club's Center for a Healthy Lifestyle

1221 Encinitas Blvd. * Encinitas, CA 92024

Or at the La Jolla Community Center

6811 La Jolla Blvd., La Jolla, CA 92037   (858) 459-0831

Sunshine Salad Suppers with Grilled Meats    $52

Monday, June 19 at 6 pm in Solana Beach

Grilled Chicken Souvlaki Salad with Tomatoes, Cucumbers, Kalamata Olives and

          Creamy Feta and Dill Dressing;

Grilled Flank Steak, Zucchini, Red Pepper, Radish and Avocado Salad With

          Chipotle Chimichurri Dressing;

Strawberry and Balsamic Grilled Chicken Arugula Salad with Bacon, Goat Cheese

          and Roasted Strawberry Balsamic Vinaigrette;

Grilled Shrimp, Spinach and Vegetable Salad with Thai Sweet Chili Sauce Peanut

          Dressing;

Frozen Raspberry Cream Angel Food Cake;

Summertime San Diego             

Monday, June 26 at 6 pm in Encinitas        $52

or Tuesday, June 27 at 11:30 am in La Jolla  $50 members/$55 non-members

Grilled Fish Taco Salad with Black Beans, Tomatoes, Tortilla Strips

and Avocado Dressing;

Seared Scallops with Corn, Bacon and Avocado Relish;

Grilled Skirt Steak with Smokey Red Chimichurri Sauce and Black Beans;

Panzanella Verde with Basil, Arugula, Cucumbers, Green Olives and Capers;

Strawberry Shortcake Cheesecake with a Sponge Cake Crust

and Fresh Strawberry Swirl.

Cuban Nights                                 $55                     

Monday, July 10 at 6 pm in Solana Beach

The Bul (Ginger Beer, Beer and Lime Cocktail);

Grilled Mojito Marinated Chicken Breasts with Mint Aioli;

Rum Spiced Pork Tenderloin with Roasted Plantains;

Cuban Black Beans;

Roasted Potatoes with Mojo Sauce;

Cuban Corn Salad;

Coconut Caramel Rum Flans with Toasted Coconut.

Sicilian Cuisine                              

Monday, July 17 at 6 pm in Encinitas        $52

Or Tuesday, July 18 at 11:30 am in La Jolla  $50 members/$55 non-members

The menu for this class will not be revealed until July 1, after Phillis returns from Sicily and pulls together her favorite recipes from the trip!  Take a chance and enroll in the class even before you know the menu!

Make-the-Most of the Summer Entrees     $52 

Monday, July 24 at 6 pm in Encinitas

Pimiento Cheese-Bacon Burger with Tomatoes and Pickles;

Sweet and Spicy Grilled Mustard Chicken with Mediterranean Potato Salad

with Green Beans, Chickpeas and Whole Grain Mustard Vinaigrette;

Ricotta Tomato Pie with Thyme and Parmesan with Buttery Crust;

Achiote Garlic Grilled Shrimp with Mango Vinaigrette and

Pineapple Coconut Rice;

Chocolate Raspberry Clafoutis (Pudding Cake) with Chocolate Curls.

Midsummer Dining                           $55 

Monday, August 7 at 6 pm in Solana Beach

Summer Peach, Plum and Cherry White Wine Sangria;

Cantaloupe and Cucumber Salad with Mediterranean Vinaigrette and Pepitas;

Grilled Filet Mignon with Creamy Brandied Mushroom Dijon Sauce;

Summer Smashed Baby Potatoes with Garlic, Lemon and Scallions;

Grilled Marianted Zucchini Roll-Ups;

Mixed Berry Tiramisu with Lime Curd.

Fresh Summer Cuisine               

Monday, August 14 at 6 pm in Encinitas   $52

Or Tuesday, August 15 at 11:30 am in La Jolla $50 members/$55 non-members

Eggplant Bruschetta with Feta Cheese and Scallions;

Smoky Dry-Rubbed Baby Back Ribs with Fresh Peach BBQ Sauce;

Summer Risotto with Zucchini, Mushrooms, Red Peppers, Fresh Corn

and Crispy Prosciutto;

Grilled Asian Flank Steak with Honey-Lime-Soy Marinade topped with

          Caramelized Corn Sauté with Ginger, Garlic and Cilantro;

Almond Plum Tart with Almond Cream. 

Labor Day Tiki Party                      $55        

Monday, August 21 at 6 pm in Encinitas

Tropical Fruit Mai Tai;

Baked Sesame Shrimp Toast;

Crab Rangoon in Toasted Tortilla Cups;

Huli-Huli Chicken with Sweet-Sour Soy Glaze;

Slow Cooker Kahlua Pork Buns;

Aloha Coleslaw with Pineapple;

Coconut Oil Roasted Sweet Potatoes;

Pina Colada Cheesecake Tart.

     The Curious Fork Classes -- Phillis Carey

             June and July 2017

512 Via de la Valle #102, Solana Beach, CA 92075

(across from the Del Mar Racetrack)       

     To register for these classes and for

  more information go to www.curiousfork.com

   

Summer Salad Suppers Hot Off the Grill     $59           

Wed. June 28 at 6:30 pm

Mexican Caesar Salad with Roasted Poblano and Cilantro Dressing and

Chili Lime Grilled Chicken Breasts;                

Thai Steak and Noodle Salad with Mango, Avocado, Arugula, Cabbage,

          Basil and Mint and Spicy Lime Dressing;

Greek Grilled Shrimp Salad with Green Beans, Red Peppers,

          Kalamata Olives and Creamy Feta Dressing;

Lemon Panna Cotta with Gingered Berries.

Al Fresco Summertime Dining                   $59

Wed. July 19 at 6:30 pm

Poblano Chili and Grilled Zucchini Quinoa Salad with Honey Mustard Dressing;

Al Pastor Pork Tenderloin Tacos with Grilled Pineapple Salsa and Crema;

Spicy Basil Balsamic Marinated Grilled Chicken topped with Corn and Pepper Relish;

Maple Balsamic Glazed Grilled Skirt Steak with Watermelon and Cucumber

          Salad with Hoisin Lime Dressing and Pistachios;

Fresh Summer Fruit topped Cheesecake Tart with Buttery Graham Cracker Crust.